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STATE  OF  NEW  YORK  —  DEPARTMENT  OF  AGRICULTURE 

Twenty-ninth  Annual  Report  —  Vol.  2  —  Part  II 


THE 


PEARS   OF   NEW   YORK 


BY 
U.  P.  HEDRICK 

ASSISTED  BY 

G.  H.  HOWE 
O.  M.  TAYLOR 
E.  H.  FRANCIS 
H.  B.  TUKEY 


Report  of  the  New  York  Agricultural  Experiment  Station  for  the  Year  1921 

II 


ALBANY 

J.  B.  LYON  COMPANY.  PRINTERS 
192  I 


NEW  YORK  AGRICULTURAL  EXPERIMENT  STATION, 

GENEVA,  N.  Y.,  October  i,  1921. 

To  the  Honorable  Board  of  Control  of  the  New  York  Agricultural  Experiment 
Station: 

GENTLEMEN  : —  I  have  the  honor  to  transmit  herewith  the  manuscript 
of  the  sixth  of  the  series  of  monographs  on  fruits,  to  be  entitled  "  The 
Pears  of  New  York."  I  recommend  that,  under  the  authority  of  chapter 
636  of  the  Laws  of  1919,  this  be  submitted  for  publication  as  Part  II  of  the 
report  of  this  Station  for  1921. 

The  wide-spread  use  of  and  frequent  expressions  of  appreciation  for 
the  preceding  books  of  this  series  are  ample  justification  for  the  preparation 
and  publication  of  this  similar  treatise  on  pears.  Further,  the  added  years 
of  experience  and  observation  of  Dr.  Hedrick  and  his  assistants  serve  to 
bring  each  successive  monograph  to  a  higher  state  of  excellence  and 
completeness.  The  present  work  is  a  splendid  example  of  painstaking 
care  in  the  collection  and  compilation  of  all  available  evidence  concerning 
all  known  varieties  of  pears. 

With  the  publication  of  this  volume,  the  series  will  include  books  on 
apples,  peaches,  plums,  cherries  and  pears,  all  of  our  leading  tree-fruits  of 
the  non-citrus  type.  The  book  on  grapes  and  the  "  Sturtevant's  Notes 
on  Edible  Plants  "  are  similar  treatises  published  in  uniform  style  with 
those  dealing  with  tree-fruits  and  it  is  hoped  that  the  series  may  eventually 
be  extended  to  include  similar  discussions  of  small  fruits. 

"  The  Pears  of  New  York  "  cannot  fail  to  find  an  extremely  useful 
place  in  the  literature  of  fruit-growing,  and  its  publication  will  be  welcomed 
by  the  fruit  growers  of  the  State  and  by  horticulturists  the  world  over. 

R.   W.   THATCHER, 

Director 

iii 


PREFACE 


The  Pears  of  New  York  is  sixth  in  the  series  of  books  on  hardy  fruits 
being  published  by  the  New  York  Agricultural  Experiment  Station.  The 
object  and  scope  of  these  treatises  have  been  given  in  prefaces  of  the 
preceding  books,  and  though  this  work  does  not  differ  from  its  predecessors, 
for  the  convenience  of  readers  the  aim  and  the  contents  of  the  book  in 
hand  are  set  forth  in  this  foreword. 

Broadly  speaking,  the  aim  is  to  make  The  Pears  of  New  York  a 
complete  record  of  the  development  of  the  pear  wherever  cultivated  up 
to  the  present  time.  With  this  end  in  view  an  attempt  is  made:  To  give 
an  account  of  the  history  and  uses  of  the  pear;  to  depict  the  botanical 
characters  of  cultivated  pears;  to  describe  pear  growing  in  this  country 
and  more  particularly  in  New  York;  and,  lastly,  to  give  in  full  detail  the 
synonymy,  bibliography,  economic  status,  and  full  descriptions  of  the 
most  important  cultivated  pears  with  brief  notices  of  varieties  of  minor 
importance. 

The  reader  will  want  to  know  what  considerations  have  governed  the 
selection  of  varieties  for  color  plates  and  full  descriptions.  These  are 
several:  (i)  The  value  of  a  variety  for  home  or  commercial  orchards. 
(2)  Noteworthy  new  varieties.  (3)  Varieties  desirable  in  breeding  new 
pears.  (4)  A  few  sorts  are  described  and  illustrated  to  show  the  trend 
of  evolution  in  the  pear. 

In  the  use  of  horticultural  names  the  rules  of  the  American  Porno- 
logical  Society  as  adopted  at  the  meeting  in  Columbus,  Ohio,  in  1919,  have 
been  followed.  With  a  very  few  varieties  these  rules  have  not  been  fol- 
lowed since  the  changes  required  by  their  strict  observance  would  augment 
rather  than  diminish  confusion. 

The  references  given  are  those  that  have  been  used  in  ascertaining  the 
history  and  economic  status  or  in  verifying  the  description  of  varieties. 
The  synonyms  created  by  pomologists  whose  works  we  have  had  have 
been  noted,  but  in  no  case  are  synonyms  given  only  when  quoted  by 
pomologists  from  another  writer.  One  of  the  chief  aims  of  The  Pears  of 
New  York  is  to  set  straight  in  high  degree  the  names  of  pears. 


vi  PREFACE 

Biographical  sketches  of  men  who  have  been  most  prominent  in  pear 
growing  in  the  United  States  are  to  be  found  in  the  footnotes.  These  are 
written  to  give  in  some  measure  the  credit  and  honor  due  to  those  who 
introduced  new  varieties  or  improved  their  culture.  A  knowledge  of  the 
career  of  these  men  is  indispensable  to  a  full  comprehension  of  the  industry 
of  growing  pears. 

U.   P.   HEDRICK, 
Horticulturist,  New  York  Agricultural  Experiment  Station 


TABLE  OF  CONTENTS 


PAGE 

PREFACE v 

INDEX  TO  ILLUSTRATIONS ix 

CHAPTER      I. —  HISTORY  OF  THE  PEAR i 

CHAPTER    II. —  SPECIES  OF  PEARS  AND  THEIR  CHARACTERS 57 

CHAPTER  III. —  PEAR  CULTURE 83 

CHAPTER  IV. —  LEADING  VARIETIES  OF  PEARS 122 

CHAPTER     V. —  MINOR  VARIETIES  OF  PEARS 236 

BIBLIOGRAPHY,  REFERENCES,  AND  ABBREVIATIONS 589 

INDEX 599 

vii 


INDEX  TO  ILLUSTRATIONS 


PORTRAIT  OF  MARSHALL  P.  WILDER Frontispiece 

FACING  PAGE 

DESCRIPTION  OF  A  PEAR 68 

VARIETIES 

ANDRE"  DESPORTES 122 

ANSAULT 122 

BARTLETT 124 

BELLE  LUCRATIVE 126 

BEURRE"  D  ANJOU 128 

BEURRE"  Bosc 130 

BEURRE"  CLAIRGEAU 132 

BEURRE"  DIEL 134 

BEURRE  GIFFARD 134 

BEURRfi  HARDY 136 

BEURRE"  SUPERFIN 138 

BLOODGOOD 138 

BRANDYWINE 140 

BUFFUM 142 

CLAPP  FAVORITE 142 

COLONEL  WILDER 144 

COLUMBIA 144 

DANA  HOVEY 146 

DEARBORN 148 

DORSET 150 

DOYENNE"  DALENC.ON 152 

DOYENN£  BOUSSOCK 152 

DOYENNE"  DU  COMICE 154 

DUCHESSE  DANGOULEME 15^ 

DUCHESSE  D'ORLE"ANS 156 

DUHAMEL  DU  MONCEAU 15$ 

EARLY  HARVEST 158 

EASTER  BEURR£ 160 

ELIZABETH 162 

ix 


X  INDEX  TO   ILLUSTRATIONS 

FACING   PAGE 

FLEMISH  BEAUTY  ..............................................     l64 

FONTENAY  ....................................................     l66 


FREDERICK  CLAPP  ............................................. 

GANSEL  SECKEL  ............................................... 

GLOU  MORCEAU  ...............................................  172 

GUYOT  .......................................................  Z74 

HOWELL  ........................  .  .............................  J74 

IDAHO  ........................................................  176 

JARGONELLE  ...................................................  J78 

JOSEPHINE  DE  MALINES  ........................................  180 

KIEFFER  ......................................................  J82 

KOONCE  ......................................................  l84 

LAMY  ........................................................  184 

LAWRENCE  ....................................................  186 

LE  CONTE  ....................................................  1  88 

LEON  LECLERC  (VAN  MONS)  ....................................  190 

LINCOLN  ......................................................  19° 

LINCOLN  CORELESS  ............................................  192 

LOUISE  BONNE  DE  JERSEY  ......................................  194 

MADELEINE  ...................................................  196 

MARGARET  ....................................................  196 

MARIE  LOUISE  ................................................  198 

MOUNT  VERNON  ...............................................  200 

ONONDAGA  ....................................................  202 

ONTARIO  ......................................................  202 

P.  BARRY  .....................................................  204 

PASSE  COLMAR  ................................................  206 

PlTMASTON  ....................................................  208 

POUND  .......................................................  208 

PRESIDENT  DROUARD  ...........................................  210 

PYRUS  BETULAEFOLIA  ..........................................  80 

PYRUS  SEROTINA  ...............................................  74 

REEDER  ......................................................  212 

RIEHL  BEST  ...................................................  212 

ROOSEVELT  ...................................................  214 

RUTTER  ......................................................  214 

SECKEL.  .  216 


INDEX   TO   ILLUSTRATIONS  xi 

FACING  PAGE 

SHELDON 218 

SOUVENIR  DU  CONGRES 218 

SOUVENIR  D'ESPEREN 220 

SUDDUTH 220 

SUMMER  DOYENNE 222 

TYSON 222 

URBANISTE 224 

VERMONT  BEAUTY 226 

VlCAR  OF  WlNKFIELD 228 

WHITE  DOYENN£ 230 

WILDER  EARLY 230 

WINTER  B ARTLETT 232 

WINTER  NELIS 234 

WORDEN  SECKEL  . 234 


THE  PEARS  OF  NEW  YORK 


CHAPTER  I 

HISTORY  OF   THE   PEAR 

The  pear  has  no  history  if  history  be  defined  as  a  record  of  evolution. 
Even  the  annals  of  the  pear,  which  but  state  events  in  chronological  order, 
are  a  heap  of  confused  facts  and  dates  with  important  data  missing  at  every 
turn.  The  origin  of  the  cultivated  pear  is  so  completely  hidden  in 
prehistoric  darkness  that  it  can  never  be  known  precisely  from  what  wild 
pear  it  came.  The  historian  must  content  himself  with  recording  what 
the  pear  was  when  written  records  began;  what  the  touch  of  time  has 
done  since  the  first  written  accounts;  and  what  the  events  and  by  whom 
directed  which  have  aided  time  in  making  its  impressions  since  cultivated 
pears  have  accompanied  its  flight. 

Happily,  it  does  not  matter  much  what  the  pear  was  before  husbandmen 
appeared  on  the  scene.  But  from  the  day  the  pear  began  to  supply  the 
needs  of  men,  and  in  its  turn  to  require  ministration  from  those  it  nourished, 
its  history  becomes  of  importance  to  all  mankind.  Those  whom  it  helps 
sustain  as  well  as  those  who  tend  the  pear,  may  well  ask:  What  was  the 
raw  material  when  the  domestication  of  the  pear  began?  How  has  this 
material  been  fashioned  into  the  pear  of  the  present?  Who  began  domesti- 
cation and  who  has  carried  it  forward?  And,  gauged  by  past  progress, 
what  further  progress  is  possible?  These  are  questions  of  prime  importance 
to  those  who  seek  to  improve  the  pear;  they  throw  light  on  the  culture 
of  the  pear;  and  they  are  of  general  interest  to  all  husbandmen,  and  to 
all  interested  in  the  world's  food  supply.  The  history  of  the  pear  is  impor- 
tant, as  has  been  said,  only  as  it  is  connected  with  the  history  of  man. 
Yet,  this  history  must  begin  with  the  wild  pear. 

WILD  PEARS 

Botanists  number  from  twenty  to  twenty-five  species  of  pears,  all 
of  which  are  found  in  the  northern  hemisphere  of  the  Old  World,  there 
being  no  true  pear  native  to  the  southern  hemisphere  or  to  the  New  World. 
Some  ten  or  twelve  wild  pears  are  found  in  China,  several  of  which  overrun 
the  limits  of  China;  three  or  four  are  natives  of  Japan;  at  least  one  has 


2  THE    PEARS   OF   NEW   YORK 

its  habitat  in  Korea;  another  is  to  be  found  in  the  western  Himalayas; 
while  the  remainder,  some  eight  or  ten  species,  are  found  westward  from 
Turkestan,  through  Persia  and  Asia  Minor  into  southern  and  western 
Europe  and  northern  Africa.  From  these  statements  as  to  habitats  it  is 
seen  that  pears  grow  wild  over  a  very  extended  area  and  under  quite  varied 
conditions;  therefore,  it  would  be  expected  that  the  several  species  are 
quite  distinct,  differing  chiefly,  however,  from  a  horticultural  point  of  view, 
in  the  fruits. 

But  three  of  these  wild  species  are  now  under  common  cultivation, 
though  it  is  possible  that  through  hybridization  the  blood  of  one  or  two 
more  are  to  be  found  in  cultivated  varieties.  Several  others  have  horti- 
cultural possibilities  either  for  their  fruit,  as  means  through  which  new 
characters  may  be  introduced  into  cultivated  pears,  or  as  stocks  upon 
which  to  grow  orchard  varieties.  The  three  species  of  chief  horticultural 
importance  are  Pyrus  communis  Linn.,  P.  nivalis  Jacq.,  and  P.  serotina 
Rehd. 

The  pear  of  common  cultivation  in  ancient  and  modern  orchards  is 
Pyrus  communis,  native  of  southern  Europe  and  Asia  as  far  east  as  Kashmir. 
The  species  is  now  to  be  found  naturalized  in  forests  and  byways  of  northern 
Europe,  as  it  is  in  parts  of  America,  so  that  it  is  impossible  to  tell  precisely 
what  its  ancient  habitat  was.  While  most  often  to  be  found  in  mountainous 
regions  in  the  great  area  which  it  inhabits,  wild  pears  are  common  enough 
in  the  forests  of  Europe  and  western  Asia  so  that  it  is  probable  that  most 
of  the  early  inhabitants  of  this  part  of  the  Old  World  enlivened  their  fare, 
obtained  with  the  spear  or  the  bow,  with  ready-made  food  from  the  pear. 
The  species  runs  into  at  least  three  botanical  forms,  a  dozen  or  more 
horticultural  divisions  and  between  two  and  three  thousand  orchard  varieties. 

Pyrus  nivalis,  the  Snow  pear,  is  a  small  tree  native  of  southern  Europe, 
more  particularly  of  Austria  and  northern  Italy,  from  which  region  it  has 
spread  in  modern  times  as  an  escape  from  cultivation  into  neighboring 
countries.  It  is  called  Snow  pear  because  the  fruits  are  not  fit  to  eat  until 
after  snow  falls.  The  French  call  it  the  "Sage-leaved  pear"  (P airier 
sauger),  from  the  fact  that  the  under  side  of  the  leaves  is  covered  with 
down  so  that  the  leaf  resembles  that  of  garden  sage.  The  Snow  pear  is 
cultivated  in  southern  Europe,  particularly  in  France,  for  the  making  of 
perry  for  which  purpose  several  varieties  are  grown.  Probably  the  Greeks 
and  Romans  used  fruit  of  this  species  for  perry  so  that  it  may  be  said  to 
have  had  attention  from  man,  if  not  care  under  cultivation,  from  the  earliest 


THE    PEARS   OF   NEW   YORK  3 

times.  It  is  doubtful  if  it  has  been  hybridized  with  P.  communis,  parent 
of  nearly  all  cultivated  pears.  The  Snow  pear  is  not  cultivated  in  America 
but  is  to  be  found  in  botanical  collections. 

From  Pyrus  serotina  came  the  Japanese,  Chinese,  or  Sand  pears  of 
pomologists.  The  species  is  a  native  of  central  and  eastern  China  and 
is  found  wild  in  Japan,  but  whether  as  a  native  or  as  an  escape  from  cultiva- 
tion it  is  impossible  to  say.  There  are  three  botanical  forms  of  the  species 
and  possibly  a  score  of  horticultural  varieties  cultivated  for  their  fruits 
and  as  ornamentals.  Of  all  the  species  of  Pyrus  found  in  western  Asia, 
this,  in  the  light  of  present  knowledge,  is  most  closely  related  to  the  common 
pear,  with  which  it  hybridizes  freely. 

We  have  now  discovered  in  what  countries  the  progenitors  of  cultivated 
pears  grow  spontaneously,  and  are  therefore  ready  to  search  for  the  first 
landmarks  in  the  domestication  of  the  three  cultivated  species.  What 
has  ancient  literature  to  say  on  the  subject?  We  turn  first  to  the  Bible 
and  find  that  the  pear  is  not  mentioned  in  sacred  literature,  and  that, 
according  to  commentators  on  the  Sanscrit  and  Hebrew  languages,  there 
is  no  name  in  the  tongues  of  Biblical  lands  for  the  pear.  Nor  should  we 
expect  ancient  notices  of  the  pear  in  northwest  India  or  Persia,  for  the 
pear  does  not  flourish  in  hot  countries.  The  survey  next  turns  to  ancient 
Greece  where  landmarks  are  at  once  sighted  which  must  be  put  down  as 
the  earliest  records  of  the  pear,  and  as  such  deserve  full  consideration. 

THE   PEAR   IN   ANCIENT   GREECE 

In  ancient  Greece  we  find  the  first  landmarks  and  begin  the  history 
of  the  pear  as  a  cultivated  plant.  It  is  wrong,  however,  to  assume  that 
the  beginning  of  the  cultivation  of  the  pear,  or  of  any  plant,  was  contempo- 
raneous with  the  writing  of  even  the  oldest  books.  Mention  of  a  cultivated 
plant  in  a  book  is  proof  that  its  domestication  antedates  the  writing  of  the 
book.  It  is  not  easy  to  imagine  tribes  of  semi-civilized  men  in  southern 
Europe  and  Asia  who  did  not  make  use  of  the  apples,  pears,  quinces,  plums, 
cherries,  almonds,  olives,  figs,  pomegranates,  and  grapes  which  grew  wild 
in  this  land  of  gardens  and  orchards,  and  who  did  not  minister  to  their 
needs  as  husbandmen  long  before  men  wrote  books.  Names  for  orchard 
operations,  as  planting,  grafting,  and  pruning,  in  the  simplest  dialects  of 
primitive  peoples,  establish  the  fact  that  husbandry  long  antedates  writ- 
ing, as  would  be  expected  from  the  greater  need  of  the  one  than  of  the 
other. 


4  THE    PEARS   OF   NEW   YORK 

Plutarch,  a  Greek  writer,  A.  D.  50-120,  enlightens  us  as  to  the  early 
use  of  the  pear  by  the  Greeks,  and  also  as  to  the  Grecian  name  for  the  fruit 
and  tree.  He  says  in  his  Greek  Questions  (51)  : 

"  Why  do  the  boys  of  the  Argives  playing  at  a  certain  festival  call 
themselves  Ballachrades?  (Ballo,  I  throw;  achras,  a  wild  pear.) 

"It  is  because  they  say  that  those  who  were  first  brought  down  by 
Inachus  (founder  of  Argos)  from  the  rural  districts  into  the  plains  were 
nourished  on  wild  pears  (achrades).  But  wild  pears  (they  say)  were  first 
seen  by  the  Greeks  in  Peloponnesus,  when  that  country  was  still  called 
Apia;  whence  wild  pears  were  named  apioi.  (Apios,  a  pear-tree;  apion, 
a  pear.)" 

The  pear  is  one  of  the  "  gifts  of  the  gods  "  which  Homer  tells  us  grew 
in  the  garden  of  Alcinous.  It  is  certain,  therefore,  whether  or  not  this  is 
the  earliest  mention  of  the  pear  in  Greek  literature,  that  in  Homer's  time, 
nearly  one  thousand  years  before  the  Christian  era,  the  pear  was  cultivated 
in  Greece.  As  this  garden  of  Alcinous  furnishes  the  earliest  noteworthy 
landmarks  of  the  pear,  and  is  moreover  the  most  renowned  of  heroic  times, 
an  early  paradise  of  trees,  vines,  and  herbs,  it  is  worth  while  to  take  a  look 
at  it  with  a  view  of  discovering  the  status  of  the  pear  at  this  early  date. 
Stripped  of  the  harmonious  rhyme  and  pleasing  rhythm  of  Homer's  poetry, 
the  garden  is  described  in  English  prose  as  follows: 

"  And  without  the  court-yard  hard  by  the  door  is  a  great  garden, 
of  four  plough-gates,  and  a  hedge  runs  round  on  either  side.  And  there 
grow  tall  trees  blossoming,  pear-trees  and  pomegranates,  and  apple-trees 
with  bright  fruit,  and  sweet  figs,  and  olives  in  their  bloom.  The  fruit 
of  these  trees  never  perisheth,  neither  faileth  winter  or  summer,  enduring 
through  all  the  year.  Evermore  the  West  Wind  blowing  brings  some 
fruits  to  birth  and  ripens  others.  Pear  upon  pear  waxes  old,  and  apple 
on  apple,  yea,  and  cluster  ripens  upon  cluster  of  the  grape,  and  fig  upon 
fig.  There  too  hath  he  a  faithful  vineyard  planted,  whereof  the  one  part 
is  being  dried  by  the  heat,  a  sunny  plot  on  level  ground,  while  other  grapes 
men  are  gathering,  and  yet  others  they  are  treading  in  the  wine-press.  In 
the  foremost  row  are  unripe  grapes  that  cast  the  blossom,  and  others  there 
be  that  are  growing  black  to  vintaging.  There  too,  skirting  the  furthest 
line,  are  all  manner  of  garden  beds,  planted  trimly,  that  are  perpetually 
fresh,  and  therein  are  two  fountains  of  water,  whereof  one  scatters  his 
streams  all  about  the  garden,  and  the  other  runs  over  against  it  beneath 
the  threshold  of  the  court-yard,  and  issues  by  the  lofty  house,  and  thence 
did  the  townsfolk  draw  water. —  These  were  the  splendid  gifts  of  the  gods 
in  the  palace  of  Alcinous.1  " 

1  The  Odyssey,  Book  VII.     Translated  by  S.  H.  Butcher  and  A.  Lang. 


THE   PEARS   OF   NEW   YORK  5 

Divested  of  the  spell  with  which  the  poet's  flight  of  imagination 
bewitches  us,  we  find  that  the  wonderful  garden  of  Alcinous  is,  after  all. 
rather  trifling,  probably  of  small  extent,  and  containing  an  orchard,  a 
vineyard,  garden  beds  and  two  fountains  of  water,  which  brings  us  to  the 
conclusion  that  this  renowned  garden  would  cut  but  a  sorry  figure  beside 
modern  gardens;  but,  on  the  other  hand,  we  are  made  sure  that  certain 
fruits,  among  them  the  pear,  were  commonly  cultivated  in  Greece  a  thousand 
years  before  Christ's  time.  There  is  no  hint  in  Homer  as  to  whether  there 
were  as  yet  varieties  of  pears,  or  as  to  whether  fruits  were  as  yet  pruned, 
grafted,  fertilized  and  otherwise  cared  for.  For  indications  that  these 
arts  of  the  orchard  were  under  practice,  we  must  pass  on  to  the  writings 
of  another  great  Greek,  Theophrastus. 

Between  Homer  and  Theophrastus  nearly  600  years  intervene,  in  all 
of  which  time  traces  of  the  pear  are  few  and  uncertain.  But  from 
Theophrastus,  to  whom  botanists  accord  the  title  "  Father  of  Botany," 
we  know  that  orcharding  had  been  making  progress,  and  that  the  pear, 
among  other  fruits,  must  have  been  as  well  known  and  nearly  as  well  cared 
for  in  his  time,  370-286  B.  C.,  as  in  this  twentieth  century.  All  the 
expedients  we  now  know  to  assist  nature  to  bring  pears  to  perfection, 
save  spraying  and  cross-pollination,  were  known  to  Theophrastus,  although 
of  course  the  evolution  from  the  wild  state  as  indicated  by  number  and 
diversity  of  kinds  had  not  progressed  so  far.  Out  of  one  of  the  books 
of  Theophrastus,  Enquiry  into  Plants,  a  very  good  treatise  on  the  pear 
might  be  compiled  and  one  better  worth  following  than  many  of  his  more 
modern  imitators.  To  quote  Theophrastus  at  length  is  impossible,  but 
space  must  be  given  to  a  summary  of  what  he  says  about  pears. 

Theophrastus  distinguishes  between  wild  and  cultivated  pears  and 
says  that  the  cultivated  forms  have  received  names.  He  speaks  of  the 
propagation  of  pears  from  seeds,  roots,  and  cuttings  and  makes  plain  that 
plants  grown  from  seed  "  lose  the  character  of  their  kind  and  produce  a 
degenerate  kind."  Grafting  is  described.  The  nature  of  the  ground  is 
said  to  regulate  the  distance  for  planting  pears,  and  the  lower  slopes  of 
hills  are  recommended  as  the  best  sites  for  pear  orchards.  Root-pruning, 
girdling  the  stems,  and  driving  iron  pegs  in  the  trunk  and  other  methods 
of  "  punishing  "  trees  are  said  to  hasten  the  bearing  time.  Even  the 
necessity  of  cross-pollination  is  recognized  though  of  course  the  reasons 
for  it  are  not  known.  Thus,  Theophrastus  says:  "  Trees  which  are  apt 
to  shed  their  fruit  before  ripening  it  are  almond,  apple,  pomegranate,  pear, 


6  THE    PEARS   OF   NEW   YORK 

and,  above  all,  fig  and  date-palm;  and  men  try  to  find  the  suitable  remedies 
for  this.  This  is  the  reason  for  the  process  called  '  caprification  ' ;  gall- 
insects  come  out  of  the  wild  figs  which  are  hanging  there,  eat  the  tops 
of  the  cultivated  figs,  and  so  make  them  swell."  The  growth  of  the  pear 
on  various  soils  and  in  diverse  situations  is  compared;  he  makes  mention 
of  a  "peculiar,  red  and  hairy  worm"  which  infested  the  pear  of  these  old 
Greek  orchards.  In  Pontus,  it  is  stated,  "  pears  and  apples  are  abundant 
in  a  great  variety  of  forms  and  are  excellent."  "  General  diseases  "  are 
enumerated  as  "  those  of  being  worm-eaten,  sun-scorched,  and  rot." 
Certain  affections  due  to  season  and  situation  are  mentioned,  as  freezing, 
scorching,  and  injury  from  winds. 

This  is  but  a  brief  epitome  of  what  Theophrastus  writes  of  the  pomology 
of  the  Greeks,  and  only  topics  in  which  the  pear  is  specifically  mentioned 
are  set  down  and  not  all  of  these.  By  inference,  one  who  reads  Theophrastus 
might  apply  much  more  to  the  pear.  Yet  enough  has  been  said  to  prove 
the  point  that  pear  culture  was  as  well  established  in  Greece  300  years 
B.  C.  as  in  1900  years  A.  D.  One  leaves  Theophrastus,  satisfied  that 
pear-growers  of  his  day  had  about  the  same  problems  that  growers  have 
nowadays  and  solved  them  by  the  same  sort  of  reasoning  intelligence. 

In  crediting  Theophrastus  as  the  earliest  writer  on  pomology,  we  may 
assume  that  there  were  earlier  writers  from  whom  he  must  have  received 
much  knowledge.  Perhaps  greater  writers  on  botany  and  pomology 
preceded  him,  since  he  cites  older  authors  on  the  same  subjects  whose 
books  have  been  lost.  His  alone  of  the  books  of  its  kind  have  come  down 
to  us  from  ancient  Greece.  Theophrastus  was  the  friend  and  pupil  of 
Aristotle,  another  philosopher  and  prince  of  science,  and  both  in  turn 
were  taught  by  Plato.  Who  shall  say,  then,  from  whence  Theophrastus 
received  his  knowledge?  Aristotle  is  said  to  have  written  two  books  on 
botany  antedating  the  Enquiry  into  Plants  of  Theophrastus,  neither  of 
which  has  survived  the  passing  centuries.  May  not  these  great  minds 
have  been  indebted  to  authors  whose  books  and  names  have  perished? 
These  speculations  serve  to  remind  us  again  that  the  beginnings  of  botany 
and  pomology  long  antedate  written  records. 

There  were  Greeks  who  wrote  on  agriculture  after  Theophrastus, 
and  before  the  Roman  treatises  on  farm  management,  a  few  of  which 
are  to  be  mentioned  in  the  next  topic.  Of  books,  as  monuments  of  vanished 
minds,  however,  there  are  none  to  indicate  the  activities  of  Greek  farmers 
who  wrote,  but  there  are  citations  to  show  that  ancient  Greek  literature 


THE    PEARS   OF    NEW   YORK  7 

on  farming  was  voluminous.  Thus,  Marcus  Terentius  Varro  (B.  C.  1 16-28), 
called  "  the  most  learned  of  the  Romans,"  in  his  eightieth  year  wrote  a 
book  on  Roman  agriculture  for  the  guidance  of  his  wife  in  the  practice  of 
farming.  Learned  old  Varro  believed  in  "  book  farming,"  or  science  with 
practice,  of  which  we  hear  so  much  nowadays.  He  begins  his  treatise 
by  invoking  Greek  and  Roman  deities  to  aid  his  wife,  and  names  fifty 
monographs  on  husbandry  written  by  Greeks,  in  which,  he  tells  this  early 
farmerette,  she  will  find  all  of  the  practical  information  she  needs.  This 
is  but  one  of  several  sources  from  which  we  learn  that  in  the  making  of 
books  on  agriculture  there  was  no  end  in  the  heroic  days  of  Greece  as  in 
modern  times. 

THE   PEAR   IN   ANCIENT   ROME 

Italy,  by  common  consent,  is  the  garden  of  the  world,  and  it  would 
be  strange  if  the  pear  had  not  been  taken  to  this  favored  land  with  the 
earliest  tillers  of  orchards,  or  if  attempts  had  not  been  made  to  domesticate 
the  wild  pears  found  in  the  northern  mountains.  And  so  we  may  assume, 
with  no  very  definite  proofs,  that  the  pear  was  cultivated  in  ancient  Rome 
some  hundreds  of  years  before  the  Christian  era.  In  Cato,  the  first  book 
written  in  Latin  on  agriculture,  the  pear  is  discussed,  and  six  varieties 
are  named  and  described.  What  had  this  illustrious  Roman,  known 
generally  as  a  statesman  and  scholar,  to  do  with  pomology? 

Marcus  Portius  Cato  (B.  C.  235-150),  called  the  elder  Cato,  besides 
serving  Rome  in  state  and  army,  wrote  a  treatise  on  farming,  fruit-growing, 
and  gardening,  which,  first  of  its  kind  in  Latin  literature,  may  be  read  with 
greater  profit  than  the  works  of  most  writers  of  our  own  day  in  agriculture. 
Cato  was  preeminently  the  first  agricultural  philosopher,  and  no  one  who 
has  followed  him  has  packed  more  shrewd  agricultural  philosophy  in  a 
book  than  he.  But  it  is  as  a  pomologist  that  Cato  concerns  us  most  at 
this  time.  Cato  describes  almost  every  method  of  propagating,  grafting, 
caring  for,  and  keeping  fruits  known  to  twentieth-century  fruit-growers. 
He  describes,  also,  many  varieties  of  fruits,  as  well  as  of  vegetables,  grains, 
and  breeds  of  farm  animals.  Among  Cato's  fruits  are  six  varieties  of 
pears.  What  is  of  especial  interest  in  this  history  is  that  Cato  writes  as 
if  the  practices  of  agriculture  and  the  plants  and  animals  he  described 
were  not  only  established  but  ancient  in  his  time. 

Varro,  whose  standing  as  a  Roman  writer  on  agriculture  is  noted 
above,  says  nothing  of  varieties  of  pears,  but  gives  directions  for  grafting 
pear-trees,  among  other  methods  that  of  inarching  of  which  he  seems  the 


8  THE    PEARS   OF   NEW   YORK 

first  ancient  writer  to  take  note,  thereby  justifying,  in  small  degree,  it  is 
true,  the  appellation  often  given  him,  "  the  most  modern  of  all  the  ancients." 
Varro  also  tells  how  pears  should  be  stored.  While,  therefore,  he  says 
nothing  that  helps  in  following  the  evolution  of  the  pear,  yet  his  accounts 
of  grafting  and  storing  make  plain  the  fact  that  this  fruit  was  a  standard 
product  of  the  times.  Were  it  worth  while,  still  other  early  Roman  treatises 
on  husbandry  might  be  quoted  to  establish  the  place  of  the  pear  in  the 
agriculture  of  ancient  Rome,  but  it  is  chiefly  in  the  evolution  of  the  fruit 
we  are  concerned  and  so  pass  from  Varro  to  Pliny,  who,  in  his  Natural 
History,  adds  to  Cato's  six  varieties  thirty-five  new  sorts,  giving  a  total 
of  forty-one  for  the  generation  following  Christ. 

Pliny,  more  or  less  discredited  as  a  scientist  because  he  was  a  compiler 
and,  as  the  men  of  science  for  science  sake  never  forget  to  point  out,  at 
all  times  of  a  utilitarian  bent  of  mind,  makes  a  most  important  contribution 
to  the  history  of  the  pear  as  a  domesticated  fruit.  Indefatigable  compiler  as 
he  was,  few  cultivated  pears  of  his  or  more  ancient  times  could  have  escaped 
his  notice,  and  the  thread  of  the  utilitarian  running  through  his  Natural 
History  makes  all  the  more  important  what  he  has  to  say  in  this  study 
of  the  domestication  and  improvement  of  the  pear.  A  good  authority 
says  that  there  are  sixty  manuscript  copies  of  Pliny  and  eighty  different 
editions,  no  two  of  which  are  exactly  alike.  Allowing  some  latitude,  there- 
fore, to  the  translator,  Pliny's  descriptions  of  pears  run  as  follows: 

'  For  the  same  reason  (as  in  the  case  of  apples)  in  the  case  of  pears 
the  name  Superba  (proud)  is  given;  these  are  small,  but  earliest  ripe. 
The  Crustumia  are  most  pleasant  to  all ;  next  to  these  the  Falerna,  so  called 
from  the  wine,  since  they  have  such  abundance  of  sap  or  milk,  as  it  is  called; 
among  these  are  those  which  others  call  Syrian  from  their  dark  color.  Of 
the  rest,  some  are  called  by  one  name  in  one  place  and  by  another  in 
another.  Some  by  their  Roman  names  reveal  their  discoverers,  as  the 
Decimiana,  and  what  they  call  the  Pseudo-Decimiana,  derived  from  that; 
the  Dolabelliana  with  their  long  stalk ;  the  Pomponiana  of  protuberant  (full- 
breasted)  shape;  the  Liceriana;  the  Seviana  and  those  which  spring  from 
these,  the  Turraniana,  distinguished  by  their  length  of  stalk;  the  Favoniana 
of  reddish  color,  a  little  larger  than  the  Superba;  the  Lateriana;  the 
Aniciana,  which  ripens  in  late  autumn  and  has  a  pleasant  acid  flavor. 
The  Tiberiana  are  so  called  because  the  Emperor  Tiberius  was  very  fond 
of  them.  They  get  more  color  from  the  sun  and  grow  to  larger  size,  but 
otherwise  are  the  same  as  the  Liceriana.  These  bear  the  name  of  the 
country  from  which  they  come;  the  Amerina,  latest  of  all;  the  Picentina; 
the  Numantina;  the  Alexandria;  the  Numidiana;  the  Greek  and  among 


THE    PEARS   OF   NEW   YORK  9 

them  the  Tarentine,  the  Signina,  which  others  from  their  color  call  Testacea 
(like  tiles,  or  brick-colored),  like  the  Onychina  (onyx)  and  Purpurea  (purple). 
From  their  odor  are  named  the  Myrapia  (myrrh-pear),  Laurea  (laurel), 
Nardina  (nard) ;  from  their  season  the  Hordearia  (barley,  at  the  barley- 
harvest)  ;  from  the  shape  of  their  neck  the  Ampullacea  (flask) .  The 
Coriolana  and  Bruttia  have  family-names  (Coriolanus,  Brutus);  the 
Cucurbitina  (gourd-pears)  are  so  called  from  their  bitter  taste.  The  origin 
of  the  name  is  unknown  in  the  case  of  the  Barbarica  and  the  Veneria  which 
they  call  colored;  the  Regia,  which  are  attached  to  a  very  short  stalk; 
the  Patricia;  the  Voconia,  which  are  green  and  oblong.  Virgil  mentions 
also  the  Volema,  taken  from  Cato,  who  names  also  the  Sementiva  and  the 
Mustea.1 " 

It  is  pertinent  to  inquire,  now,  as  to  what  types  of  pears  the  ancients 
had.  Such  an  inquiry  leads  up  to  another  and  much  more  important 
question:  Have  new  characters  appeared  in  pears  since  Pliny  wrote? 
If  so,  it  may  be  possible  that  we  shall  be  forced  to  assume  that  man's  dom- 
inacy  over  this  fruit  has  produced  the  new  characters,  in  which  case  search 
might  be  made  for  the  key  to  unlock  more  new  characters.  For  the  present, 
however,  only  the  first  question  can  be  considered,  before  going  into  which  it 
is  necessary  to  know  what  the  most  prominent  characters  of  the  pear  are. 
Only  those  of  the  fruit  need  be  named. 

There  are  twenty  outstanding  characters  which  differentiate  the 
varieties  of  pears  now  cultivated,  not  taking  account  of  those  introduced 
by  the  hybridization  of  P.  communis  with  P.  serotina  which  has  given 
pomology  the  Kieffer-like  varieties.  These  characters  are:  Smooth  or 
russet  skin;  red,  yellow,  or  green  color;  large  or  small  size;  early  or  late 
season;  long  or  short  stem;  round,  oblate,  ovate,  and  pyriform  shapes; 
granular,  buttery,  or  breaking  flesh;  sweet  or  acid  flavor.  In  the  pears 
described  by  Pliny  so  many  of  these  characters  are  mentioned  or  may  be 
assumed  to  be  present  from  inference,  that  the  conclusion  is  forced  that  in 
the  many  new  pure-bred  pears  of  P.  communis  which  have  come  into 
existence  since  Pliny's  time,  showing  a  great  shuffling  of  characters  in 
pear-breeding,  it  is  doubtful  whether  new  characters  have  come  into  being 
in  2000  years.  This,  in  turn,  forces  the  conclusion  that  if  this  fruit  is  to  be 
greatly  changed,  the  change  must  come  about  through  hybridization  with 
other  species. 

Another  quotation  from  Pliny  shows  that  the  Romans  valued  pears 

1  Pliny  Nat.  Hist.  XV:  15.     From  a  translation  made  for  the  writer  by  Professor  H.  H.  Yeames, 
Hobart  College,  Geneva,  N.  Y. 


10  THE    PEARS   OF   NEW   YORK 

as  a  medicine  as  well  as  a  food,  had  curious  notions  as  to  their  digestibility, 
and,  as  with  most  plants,  ascribed  other  marvelous  qualities  to  them. 
Thus,  Pliny  says: 

"  All  kinds  of  pears,  as  an  aliment,  are  indigestible,  to  persons  in 
robust  health,  even;  but  to  invalids  they  are  forbidden  as  rigidly  as  wine. 
Boiled,  however,  they  are  remarkably  agreeable  and  wholesome,  those  of 
the  Crustumium  in  particular.  All  kinds  of  pears,  too,  boiled  with  honey, 
are  wholesome  to  the  stomach.  Cataplasms  of  a  resolvent  nature  are  made 
with  pears,  and  a  decoction  of  them  is  used  to  disperse  indurations.  They 
are  efficacious,  also,  in  cases  of  poisoning  by  mushrooms  and  fungi,  as  much 
by  reason  of  their  heaviness,  as  by  the  neutralizing  effects  of  their  juice. 

"  The  wild  pear  ripens  but  very  slowly.  Cut  in  slices  and  hung  in 
the  air  to  dry,  it  arrests  looseness  of  the  bowels,  an  effect  which  is  equally 
produced  by  a  decoction  of  it  taken  in  drink;  in  which  case  the  leaves  are 
also  boiled  up  together  with  the  fruit.  The  ashes  of  pear-tree  wood  are 
even  more  efficacious  as  an  antidote  to  the  poison  of  fungi. 

"A  load  of  apples  or  pears,  however  small,  is  singularly  fatiguing  to 
beasts  of  burden;  the  best  plan  to  counteract  this,  they  say,  is  to  give  the 
animals  some  to  eat,  or  at  least  to  show  them  the  fruit  before  starting." 

There  is  in  the  books  of  these  old  farmer-writers  a  mass  of  sagacious 
teachings  which  can  never  be  outlived  —  will  always  underlay  the  best 
practice.  Followed  carefully,  except  in  the  matter  of  pests,  the  precepts 
of  Cato  and  Varro  would  as  certainly  lead  to  success  as  the  mandates  of 
the  modern  experiment  stations  with  all  the  up-to-date  appliances  for 
carrying  out  their  commands.  Sagacity  fails,  however,  in  one  respect 
in  these  Roman  husbandmen  —  all  are  fettered  by  superstitions.  In 
these  old  books  on  the  arts  of  husbandry,  woven  in  with  the  practical 
precepts,  which  stand  well  the  test  of  science,  superstitions  abound 
beyond  present  belief.  Thus,  whenever  the  discourse  turns  to  pears,  from 
Diophanes,  who  lived  in  Asia  Minor  a  century  before  Christ,  down  through 
the  ages  in  Greece,  Italy,  France,  Belgium  to  the  eighteenth  century  in 
England,  runs  the  superstition,  with  various  modifications,  that  to  grow 
the  best  pears  you  must  bore  a  hole  through  the  trunk  at  the  ground  and 
drive  in  a  plug  of  oak  or  beech  over  which  the  earth  must  be  drawn.  If 
the  wound  does  not  heal,  it  must  be  washed  for  a  fortnight  with  the  lees 
of  wine.  As  the  superstition  waned,  the  apologetic  injunction  usually 
follows,  that,  in  any  event  the  wine-lees  will  improve  the  flavor  of  the 
fruit.  Another  superstition,  current  for  centuries,  accepted  by  Cato  and 
Varro,  and  handed  on  with  abiding  faith  almost  to  modern  times  was,  as 
stated  by  Barnaby  Googe,  a  farmer  and  writer  subject  of  Queen  Elizabeth, 


THE    PEARS   OF   NEW   YORK  II 

"  if  you  graffe  your  peare  upon  a  Mulbery,  you  shall  have  red  Peares." 
Stories  of  promiscuous  grafting  abound  in  the  old  books.  Another  is  that 
if  an  apple  be  grafted  on  the  pear,  the  fruit  is  a  "  pearmain." 

After  Pliny  follows  a  dreary  and  impenetrable  period  of  1500  years, 
in  which  time  but  few  new  facts  regarding  the  evolution  of  the  pear  come 
to  light  in  what  is  now  Italy.  The  pear  is  mentioned,  it  is  true,  by  many 
Roman  writers,  but  all  copy  Theophrastus,  Cato,  and  Pliny.  Dioscorides, 
a  learned  Greek  physician  and  botanist,  who  may  be  said  to  have  been  the 
author  of  the  first  book  of  "  applied  science  "  in  botany,  was  the  great 
botanical  and  pomological  authority  for  the  first  1600  years  of  the  present 
era,  many  editions  of  his  book  appeared  and  in  several  languages,  and  it 
is  he  who  is  most  often  quoted  by  writers  on  fruits  even  until  the  seventeenth 
century,  but  he  adds  nothing  new  on  the  pear,  and  does  not  even  extend 
the  list  of  known  varieties.  During  these  1600  years  a  great  number  of 
voluminous  commentaries  on  Dioscorides  appeared,  in  several  of  which 
names  of  new  pears  are  mentioned,  but,  with  the  exception  of  one  writer, 
the  descriptions  are  so  terse  that  the  new  sorts  cannot  be  connected  with 
older  or  later  periods.  The  exception  is  Matthiolus  (1501-1577),  but  since 
the  English  herbalists,  in  their  turn,  largely  copy  Matthiolus,  with  valuable 
amplifications,  it  is  better  to  give  space  further  on  to  them. 

Perhaps  one  more  name  should  be  mentioned  among  the  Roman 
writers.  Messer  Pietro  de  Crescenzi,  an  Italian  born  at  Bolonga  in  1230, 
wrote  a  book  on  agriculture  in  which  the  chapters  on  fruits  are  especially 
well  written.  For  reasons  to  be  mentioned,  this  book  had  a  remarkable 
influence  on  the  horticulture  of  Europe  for  the  next  three  or  four  centuries. 
With  the  discovery  of  printing,  nearly  two  centuries  after  the  book  was 
written,  Crescenzi  was  published  in  numerous  editions  and  in  several 
languages  to  the  great  enlightenment  of  pomologists  on  the  cultivation 
of  fruits,  but  with  small  additions  to  the  knowledge  of  the  fruits  themselves. 
Whether  because  the  book  was  really  the  most  serviceable  of  its  kind  in 
the  world  for  four  centuries,  or  whether  by  virtue  of  the  happy  circumstance 
of  being  many  times  printed,  it  had  absolute  supremacy  over  other  agri- 
cultural texts,  is  now  too  late  to  judge.  There  is  good  reason  to  suspect 
that  Crescenzi's  is  the  precedence  of  circumstance,  for  he  stole  page  after 
page  from  Palladius,  of  the  fourth  century,  who,  to  be  sure,  in  his  turn, 
copied  Columella  and  the  Greeks.  Most  of  these  borrowings,  however, 
meet  the  requirement  of  being  "  bettered  by  the  borrower  "  that  separates 
adoption  from  plagarism. 


12  THE    PEARS   OF   NEW   YORK 

One  other  landmark,  though  a  somewhat  inconspicuous  one,  in  the 
history  of  the  pear  in  Italy,  is  deserving  brief  mention.  Toward  the  middle 
of  the  sixteenth  century  Agostino  Gallo,  an  Italian,  wrote  The  Twenty  Days 
of  Agriculture  and  the  Charms  of  Country  Life.  With  the  fall  of  the  Roman 
Empire  in  the  fifth  century,  agriculture  was  reduced  to  the  production 
of  the  necessities  of  life  and  pomology  all  but  perished.  It  required  a 
thousand  years  to  recover  from  the  domination  of  the  barbarian  conqueror 
of  Rome.  Hence,  it  is  not  surprising  that  Gallo  names  but  twelve  varieties 
of  pears  instead  of  the  forty-one  of  Pliny.  Gallo  says  that  he  does  not 
name  all  of  the  summer  pears,  but  leaves  the  inference  that  his  list  is 
complete  for  autumn  and  winter  sorts.  There  probably  was  a  greater 
number  under  cultivation  at  this  time  in  Italy,  but  Gallo' s  list  shows  that 
the  number  was  small.  Gallo  is  regarded  as  the  restorer  of  agriculture  in 
Italy  after  the  dark  ages,  and  as  one  of  the  most  enlightened  men  of  his 
time,  so  that  we  may  accept  him  as  an  accurate  historian.  Besides 
furnishing  a  list  of  the  pears  of  his  day  in  Italy,  Gallo  names  two  that 
are  now  under  cultivation  —  Bergamot  and  Bon  Chretien. 

THE    PEAR   IN   FRANCE 

Who  introduced  the  pear  in  France  matters  little.  The  Greeks  who 
founded  Marseille  600  B.  C.  may  have  done  so.  The  Romans,  masters 
of  ancient  Gaul  for  centuries,  undoubtedly  planted  pears  at  widely  separated 
places  and  in  earliest  times  of  Roman  occupation.  Or,  and  quite  possibly, 
the  original  natives  of  the  land  began  the  domestication  of  the  pear  for, 
as  we  have  seen,  two  cultivated  species  grow  wild  in  what  is  now  France. 
Date  and  manner  of  introduction  matter  less  than  a  recognizable  landmark 
in  the  history  of  the  pear  as  an  orchard  plant  in  France.  There  is  such  a 
landmark  and  a  conspicuous  one. 

Charlemagne,  the  many-sided  genius  who  ruled  the  Franks  in  the 
ninth  century,  exercised  his  powerful  influence  in  behalf  of  agriculture  dur- 
ing the  time  of  his  reign,  and  to  him  is  due  credit  for  establishing  the  first 
notable  landmark  in  the  history  of  the  pear  in  France.  We  are  well  informed 
of  Charlemagne's  various  activities  while  in  power,  for  official  annals  were 
kept  at  the  Prankish  Court.  Charlemagne's  secretary  has  left  a  biography 
of  his  master,  and  many  of  the  King's  Capitularies,  or  lists  of  laws,  are 
extant.  In  these  records,  agriculture  is  a  matter  of  constant  comment 
and  the  pear  is  often  up  for  discussion.  One  quotation  serves  to  show  that 
this  fruit  was  cultivated  in  considerable  variety  in  Charlemagne's  orchards. 


THE    PEARS   OF    NEW   YORK  13 

In  the  Capitulaire  dc  Villis,  Chapter  LXX,  Charlemagne  is  reported 
to  have  commanded  his  orchardists  to  plant  pears  of  distinct  kinds  for 
distinct  purposes.  That  the  command  was  of  sufficient  importance  to  be 
recorded  in  a  capitulaire  indicates  that  Charlemagne  esteemed  this  fruit. 
The  order  runs:  "  Plant  pear  trees  whose  products,  because  of  pleasant 
flavor,  could  be  eaten  raw,  those  which  will  furnish  fruits  for  cooking,  and, 
finally,  those  which  mature  late  to  serve  for  use  in  winter."  There  is 
little  information  in  this  brief  command,  but  it  tells  us  that  a  considerable 
number  of  varieties  of  pears  were  grown  in  France  in  the  ninth  century, 
and  that  they  were  of  sufficient  importance  to  hold  the  attention  of  a  great 
and  busy  monarch. 

Either  the  culture  of  the  pear  abruptly  ceased  with  the  death  of 
Charlemagne  or  records  ceased  to  be  kept  that  would  throw  light  on  the 
agriculture  of  the  next  five  centuries,  for  from  the  tenth  to  the  fifteenth 
century  is  an  unchartered  waste  in  the  history  of  the  pear  in  France. 
Undoubtedly  pears  were  cultivated  during  this  time  by  the  monks  who 
had  the  time,  the  taste,  and  the  land  for  carrying  on  agriculture.  When 
the  pear  comes  to  light  again  in  the  happier  period  for  pomology  of  the 
sixteenth  century,  the  many  names  of  monasteries  in  the  list  of  varieties 
suggest  that  the  monks  not  only  busied  themselves  with  the  culture  of 
the  fruit  but  greatly  increased  the  number  of  kinds  of  pears. 

Three  great  minds  now  appeared  to  make  France  the  leading  country 
in  the  production  of  agricultural  literature  in  the  sixteenth  and  seventeenth 
centuries  and  all  paid  attention  to  pomology.  The  names  of  Charles 
Estienne,  Olivier  de  Serres,  and  Le  Lectier  in  agriculture  mark  the 
departure  from  traditions  handed  down  from  the  old  Greeks  and  Romans 
to  the  beginning  of  a  new  agriculture  founded  on  first-hand  study  and 
observation.  The  printing-press,  it  is  true,  was  now  an  invaluable  ally, 
but  these  three  men  were  of  an  original  bent  of  mind  and  would  have  been 
distinguished  in  any  period  before  printing. 

Charles  Estienne,  the  first  and  the  least  of  these  three  early  geniuses 
of  French  agriculture,  published  several  works  on  agriculture,  mostly 
compilations,  but  all  containing  original  observations,  in  one  of  which,  his 
"  Seminarium,"  printed  in  Paris  in  1540,  is  a  list  of  sixteen  pears  with 
brief  descriptions  of  each.  Not  one  of  Estienne's  pears  is  now  important, 
but  all  appear  in  the  histories  of  minor  sorts  in  the  last  chapter  of  this 
text. 

De  Serres,  known  in  France  as  "  The  Father  of  Agriculture,"  published 


14  THE   PEARS   OF   NEW   YORK 

his  Le  Theatre  d1  Agriculture  in  1608,  a  book  ever  to  be  notable  in  agricul- 
ture as  the  first  to  break  wholly  away  from  the  1600  years  of  repetition  of 
book  after  book  in  the  languages  of  Europe  which  but  copied  the  ancients. 
De  Serres  was  a  good  farmer  —  most  of  his  farming  operations  have  not 
been  improved  upon;  he  founded  the  first  experimental  farm  of  which 
there  is  record  at  his  home  near  Pradel  and  so  became  the  first  of  a  long 
line  of  modern  experimenters  in  agriculture.  Lastly,  De  Serres  was  a 
charming  writer  and  his  book  rapidly  ran  through  many  editions  and  was 
translated  into  several  languages.  To  him  must  be  given  credit  for  first 
sounding  the  alluring  call  of  "  back  to  the  land  "  which  rings  from  nearly 
every  page  of  his  books.  Here  is  his  appeal  to  plant  pears;  and  words 
could  hardly  make  it  simpler,  more  charming,  and  more  compelling: 

'  There  is  no  tree  among  all  those  planted  which  abounds  so  much 
in  kinds  of  fruits  as  the  pear  tree,  whose  different  sorts  are  innumerable 
and  their  different  qualities  wonderful.  For  from  the  month  of  May  to 
that  of  December  pears  good  to  .eat  are  found  on  the  trees.  In  considering 
particularly  the  different  shapes,  sizes,  colors,  flavors,  and  odors  of  the 
pear,  who  will  not  adore  the  wisdom  of  the  creator..  Pears  are  found 
round,  long  '  goderonnees  ' 1  pointed,  blunt,  small,  and  large.  Gold,  silver, 
vermillion,  and  satin  green  are  found  among  the  pears.  Sugar,  honey, 
cinnamon,  clove,  flavor  them.  They  smell  of  musk,  amber,  and  chive. 
In  short,  so  excellent  are  the  fruits  that  an  orchard  would  not  be  worth 
while  in  a  place  where  pear  trees  do  not  thrive." 

This  laudation  of  the  pear,  in  which  it  is  made  manifest  that  many 
pears  of  diverse  shapes,  colors,  flavors,  and  perfumes  existed  in  the  year 
1600,  is  all  that  space  permits  from  De  Serres,  though  much  could  be  quoted 
as  to  the  care  of  pear  orchards,  and  a  list  of  kinds  could  be  given,  of  which, 
however,  the  descriptions  count  for  but  little.  Le  Lectier,  to  whom  we 
now  come,  is  a  better  authority  on  varieties. 

Le  Lectier,  an  attorney  of  the  king  at  Orleans,  was  an  amateur  fruit 
collector,  but  a  collector  who  reflected  and  printed  his  reflections.  He 
seems  to  have  been  about  the  first  of  the  many  collectors  who,  with  fruit- 
growing as  an  avocation,  have  zealously  sought  to  improve  and  distribute 
varieties,  and  thereby  have  done  as  much  or  more  for  pomology  than  those 
who  have  made  fruit-growing  a  vocation.  Though  Le  Lectier  collected 
all  of  the  fruits  of  his  time  and  country,  the  pear  was  mistress  of  his  passion, 
a  passion  which  gave  him  such  pleasure  that  it  excited  others  to  become 
amateurs  and  emulate  him.  The  result  was  that  a  country-wide  taste  for 

1  Goderonne:  From  godron,  a  sculptural  ornament  having  the  shape  of  an  elongated  egg. 


THE    PEARS   OF   NEW   YORK  15 

pears  was  stimulated  and  a  veritable  craze  for  this  fruit  was  started  — 
everybody  planted  pears. 

The  famous  collection  of  fruits  was  begun  by  Le  Lectier  in  1598.  By 
1628,  the  infatuation  to  plant  had  progressed  until  Le  Lectier  could  send 
to  his  fellow  amateurs  a  catalog  of  his  possessions  of  fruits  with  the  desire 
to  exchange.  His  offer  to  exchange  shows  all  of  the  collector's  zeal.  It 
reads  as  follows: 

'  I  beg  all  those  who  have  good  fruits  (not  contained  in  the  present 
Catalogue)  when  he  obtains  them  to  inform  me  of  it,  so  that  I  can  have 
grafts  of  them  in  exchange  for  those  which  they  have  not,  but  which  they 
wish  to  get  from  me,  and  which  I  will  furnish  them. 

' '  Signed,  Le  Lectier,  Attorney  of  the  King  at  Orleans. 
2Oth  of  December,  1628." 

From  Le  Lectier 's  list  we  learn  that  300  years  ago  the  French  had  at 
least  254  pears.  In  this  catalog  are  many  pears  in  the  pomologies  of  today, 
but,  unfortunately  without  descriptions  or  any  attempt  to  determine 
duplicates  in  names  or  varieties,  the  list  serves  for  little  more  than  a 
monument  for  one  of  the  first  and  one  of  the  most  zealous  collectors  of 
pears.  Le  Lectier,  however,  may  be  said  to  have  introduced  the  golden 
age  of  pomology  in  France;  for,  during  historical  times  there  seems  to 
have  been  no  other  period  in  which  pomology  exercised  the  minds  and 
hands  of  well-to-do  people  as  in  the  century  that  followed  Le  Lectier. 
Even  the  kings  of  France  took  pleasure  in  using  the  spade  and  the  pruning- 
knife.  La  Quintinye,  the  best  of  the  pomological  writers  of  the  day, 
complained  that  the  country  was  overwhelmed  with  books  on  pomology. 
Thus,  was  ushered  in  the  period  which  we  may  call  our  own  in  which  the 
history  of  the  pear  may  be  read  in  books  innumerable. 

As  steps  in  the  progress  of  the  pear,  the  number  of  varieties  may  be 
noted  as  given  by  French  pomologists  in  the  modern  era  of  pear-growing. 
Merlet,  1667,  describes  187  varieties;  La  Quintinye,  1690,  67;  Duhamel, 
1768,  119;  the  Chartreuse  fathers,  1775,  102;  Tollard,  1805,  120;  Noisette, 
1833,  238;  while  Leroy,  1867,  from  whom  the  figures  just  given  were  taken, 
says  that  in  the  half  century  preceding,  the  number  of  pears  in  France 
was  quadrupled  and  that  there  are  900  varieties  for  which  there  are  3000 
names.  Leroy  notes  three  events  as  the  cause  of  the  generous  multiplication 
of  pears  in  the  period  of  which  he  writes:  The  introduction  of  the  many 
varieties  grown  by  Van  Mons  and  other  Flemish  pomologists  beginning 
about  1805;  a  little  later,  the  establishment  of  exchange  relations  with 


1 6  THE    PEARS   OF   NEW   YORK 

English  nurseries;  and  still  later,  1849,  the  importation  of  a  great  number 
of  new  varieties  from  America.  To  Americans,  it  is  particularly  significant 
to  note  that  the  great  progress  of  the  pear  in  France  is  due  to  amateur 
tendance  and  not  commercial  success. 

THE    PEAR   IN    BELGIUM 

Providence  ordained  Belgium  to  produce  the  modern  pear.  The 
evolution  of  the  pear  proceeded  slowly,  indeed,  until  its  culture  became 
common  on  the  clayey  and  chalky  soils  in  the  cool,  moist  climate  of  Belgium, 
where  flavor,  aroma,  texture,  size,  and  color  reach  perfection.  The  pear 
was  improved  more  in  one  century  in  Belgium  than  in  all  the  centuries 
that  had  past.  The  part  Providence  played  in  endowing  the  Belgians 
with  an  ideal  soil  and  climate  for  the  pear,  is  but  one  of  two  causes  of  the 
results  in  improving  the  pear  in  this  country.  The  other  is  that  the  Belgians, 
ever  notable  horticulturists,  give  the  pear  assiduous  care,  cultivate  only 
the  most  approved  varieties,  and  in  breeding,  aim  ever  at  high  quality, 
so  that  Belgian  pear-growers,  as  well  as  an  ordained  soil  and  climate,  must 
be  given  credit  for  the  modern  pear. 

The  early  history  of  the  pear  in  Belgium  follows  step  by  step  that  of 
the  pear  in  France.  In  the  sixteenth  century,  botanists  were  numerous  in 
the  Low  Countries,  their  zeal  and  activity  showing  forth  in  several  of  the 
best  of  the  early  herbals.  These  herbalists,  however,  gave  scant  attention 
to  the  pear.  Dodoens,  most  noted  Belgian  botanist  of  the  century,  dis- 
missed the  matter  of  varieties  with  the  statement  that  the  names  change 
from  village  to  village,  and  that  it  is  therefore  useless  to  give  them.  From 
this  we  may  assume  that  a  considerable  number  of  pears  were  cultivated 
in  Belgium  at  the  time  Dodoens  wrote,  about  the  middle  of  the  sixteenth 
century. 

Pear-breeding  began  in  Belgium  about  1730,  when  Nicolas  Hardenpont, 
I7O5~I774'  a  priest  in  his  native  town  of  Mons,  made  a  large  sowing  of 
pear  seed  with  a  view  of  obtaining  new  pears  of  superior  quality.  Time 
is  fleeting  in  breeding  tree  fruits,  and  the  Abbe  Hardenpont  waited  nearly 
30  years  before  introducing  his  selected  seedlings,  and  then,  beginning  in 
1758,  he  introduced  one  new  variety  after  another  until  a  dozen  or  more 
new  pears  were  accredited  to  him.  At  least  six  of  these  are  still  grown  in 
Europe,  but  only  one,  the  Passe  Colmar,  is  known  in  America.  But  before 
going  further  with  the  work  of  the  Belgian  breeders,  it  is  necessary  to  take 
stock  of  what  was  on  hand  before  their  time. 


THE   PEARS   OF   NEW   YORK  \j 

La  Quintinye,  the  most  noted  French  pomologist  of  his  time,  in  1690 
listed  67  pear  varieties.  The  Belgians  probably  had  all  of  these.  What 
were  they?  Most  of  them  were  old  sorts  —  some  were  centuries  old. 
All,  so  far  as  their  histories  show,  originated  by  chance  in  garden,  orchard, 
hedge  row,  and  forest.  No  one  seems  yet  to  have  planted  seed  with  a 
view  of  obtaining  new  and  better  pears.  Camerarius  in  1694  had  made 
known  the  fact  of  sex  in  plants.  Soon  after,  experiments  in  hybridization 
began,  but  no  one  as  yet  had  hybridized  pears.  Lastly,  nearly  all  pears, 
before  the  Belgians  began  to  improve  them,  were  crisp  or  breaking  in  flesh, 
the  crevers  of  the  French,  while  the  soft-fleshed,  melting  pears,  the  beurres 
of  the  French,  were  as  yet  hardly  known.  Now,  mostly  owing  to  the 
work  of  the  Belgians,  the  buttery  pears  predominate. 

Of  the  means  by  which  Hardenpont  obtained  his  superior  pears,  there 
is  no  precise  knowledge.  Whether  his  new  sorts  were  lucky  chances  out 
of  a  large  number  of  promiscuous  seedlings,  or  whether  he  was  a  pioneer 
in  hybridizing  can  never  be  known.  Du  Mortier,  a  distinguished  Belgian 
botanist,  gives  the  credit  of  hybridization  to  the  Abbe,  basing  his  opinion 
on  the  fact  that  the  characters  of  most  of  Hardenpont's  varieties  are  plainly 
a  commingling  of  two  well-known  parents  which  could  hardly  be  the  case 
if  they  were  happy  chances  were  fate  ever  so  kindly  disposed. 

Hardenpont  soon  had  many  imitators  in  Belgium.  Indeed,  the 
Belgians  seem  to  have  been  quite  carried  off  their  feet  by  pear-breeding, 
and  during  the  first  half  of  the  nineteenth  century  a  fad  like  the  "  tulip 
craze  "  of  Holland  and  the  "  mulberry  craze  "  of  America  reigned  in  the 
country.  Among  the  breeders  are  found  the  names  of  priests,  physicians, 
scientists,  apothecaries,  attorneys,  tradesmen,  and  gentlemen  of  leisure. 
The  introduction  of  new  varieties  made  notable  in  horticulture  the  towns 
of  Mons,  Tournaii,  Enghien,  Louvain,  Malines,  and  Brussels.  The 
awarding  of  medals  for  new  pears  produced  the  horticultural  sensations 
of  the  times.  Hundreds  if  not  thousands  of  new  varieties  were  introduced, 
of  which  many,  it  is  true,  have  proved  worthless,  others  of  but  secondary 
merit,  while  still  others,  as  we  shall  find,  are  even  now  among  the  best 
pears  under  cultivation.  But  the  great  fact,  be  it  remembered,  is  that 
these  amateur  pear-breeders  wrought  in  a  few  years  a  complete  transforma- 
tion in  a  fruit  that  had  been  domesticated  and  had  been  fairly  stable  for 
over  2000  years. 

A  few  names  besides  Hardenpont  stand  out  prominently  and  must  be 
mentioned.  Of  these,  Van  Mons  is  best  known.  Jean  Baptiste  Van  Mons, 


1 8  THE   PEARS   OF   NEW   YORK 

1765-1842,  was  a  pharmacist,  physicist,  and  physician,  one  of  the  savants 
of  his  time,  who,  late  in  the  eighteenth  century,  under  the  potent  spell  cast 
by  Hardenpont's  work,  began  to  breed  pears.  Space  forbids  an  account  of 
Van  Mons'  experiments.  Suffice  to  say  that  he  introduced  more  than  two 
scores  of  pears  having  lasting  merit,  and  that  in  the  height  of  his  career 
he  had  in  his  "  Nursery  of  Fidelity  "  at  Louvain,  eighty  thousand  seedlings. 
Van  Mons  outlives  in  fame  the  Belgian  pear-breeders  of  his  time  because 
he  propounded  a  theory  for  the  origination  of  new  varieties  of  plants,  and 
this  in  its  turn  is  famed  as  the  first  complete  system  of  plant  improvement. 
Van  Mons  contributed  but  little  of  direct  value  to  plant-breeding,  but  indi- 
rectly he  gave  a  great  impetus  to  breeding  pears  and  to  the  culture  of  the 
pear,  more  especially  in  America,  and  we  must  therefore  glance  at  his  theory 
and  trace  more  in  detail  its  influence  on  American  pear-growing. 

Van  Mons'  theory,  in  brief,  as  expounded  in  various  papers,  is:  A 
species  does  not  vary  in  the  place  in  which  it  is  born;  it  reproduces  only 
plants  which  resemble  itself.  The  causes  of  variation  are  changes  in  soil, 
climate,  or  temperature.  Whenever  a  species  produces  one  or  many 
varieties,  these  varieties  continue  to  vary  always.  The  source  of  all  varia- 
tion, which  is  transmissible  by  sowing,  resides  in  the  seeds.  The  older  a 
variety,  the  less  the  seedlings  vary,  and  the  more  they  tend  to  return  toward 
the  primitive  form,  without  being  able  ever  to  reach  that  state;  the  younger 
or  newer  the  variety,  the  more  the  seedlings  vary. 

In  putting  his  theory  in  practice  Van  Mons  took  the  first  seeds  from 
wild  plants  or  those  little  improved,  from  which  he  grew  seedlings,  and 
from  these  the  seeds  were  taken  from  the  first  fruits  to  ripen  for  new  sowings. 
This  practice  he  repeated  generation  after  generation.  Thus,  it  is  seen 
that  Van  Mons  was  an  early  apostle  of  selection.  He  is  said  to  have 
distributed  over  400  varieties,  about  40  of  which  are  still  under  cultivation. 
It  is  to  be  feared,  however,  that  Van  Mons'  theory  was  preconceived  with- 
out experiment  or  even  observation  for  a  foundation.  He  devoted  a  life 
of  most  admirable  zeal  to  verifying  and  developing  this  vision  of  his  early 
years  with  some  material  reward  it  is  true,  but  with  a  better  foundation 
his  prodigious  labors  would  have  yielded  greater  direct  results  in  improving 
the  pear.  Still,  the  indirect  results,  his  influence  on  the  pomologists  of 
two  continents,  even  though  they  did  not  subscribe  to  his  theories,  was 
more  valuable  than  the  work  of  one  mind  and  one  pair  of  hands  could 
possibly  have  been. 

There  must  always  be  pioneers,  men  who  stray  from  beaten  paths, 


THE    PEARS   OF   NEW   YORK  IQ 

but  pioneers  seldom  exert  wide  and  deep  influence  at  once  —  leave  the  worn 
path,  so  to  speak,  and  at  once  construct  a  macadamized  road  —  yet  this 
was  what  Van  Mons  did.  Pomologists  agree  that  until  his  time  no  man 
had  exerted  so  profound  an  influence  on  pomology.  His  love  of  discovery 
and  love  of  labor  permeated  fruit-growing  in  Europe  and  America. 
Fortunately,  it  was  the  age  of  the  amateur  fruit-grower.  Pleasure  and 
progress,  driven  by  curiosity,  counted  for  more  than  commercial  success, 
so  that  Van  Mons'  new  varieties  at  once  gave  him  wide  fame.  He  was 
made  known  to  American  pear-growers  by  Robert  Manning  who  distributed 
his  new  varieties  in  this  country  and  described  them  in  the  horticultural 
literature  of  the  day  and  in  his  Book  of  Fruits  published  in  1838.  Later, 
Andrew  Jackson  Downing,  the  brilliant  genius  of  American  horticulture, 
published  Van  Mons'  theories  and  described  many  of  his  new  pears  in 
his  Fruits  and  Fruit  Trees,  which  came  from  the  press  in  1845.  Thus, 
Van  Mons  became  the  recognized  authority  in  America  on  all  matters 
relating  to  the  pear.  Indeed,  it  is  hardly  too  much  to  say  that  we  owe 
him  obligations  as  the  founder  of  pear-culture  in  this  country. 

But  the  work  of  the  Belgians  does  not  end  with  Van  Mons.  There 
were  other  breeders  of  pears,  who,  though  not  to  be  classed  with  Van  Mons 
as  a  Titan,  lacking  the  quality  of  mind  to  set  forth  a  new  philosophy,  helped 
to  enliven  the  impulse  given  by  their  leader  to  the  improvement  of  the 
pear  by  originating  new  varieties.  Chief  of  these  are  Major  Esperen,  of 
Malines,  who  introduced  twenty  of  the  pears  mentioned  in  the  Pears  of 
New  York;  Bivort,  who  has  twenty- three  to  his  credit ;  Gregoire,  forty-two; 
Simon  Bouvier,  eleven;  De  Jonghe,  six;  and  De  Nelis,  five.  While,  if 
the  lists  of  varieties  in  the  last  two  chapters  of  this  text  be  scanned  for 
Belgians  who  introduced  but  one,  two,  or  three  new  pears,  the  list  runs 
up  into  the  hundreds.  Labor  finds  its  summit  in  the  work  of  these  Belgian 
pear-breeders,  who  obtained  petty  rewards  by  sifting  millions  of  seedlings 
through  the  coarse  meshes  of  the  sieve  of  selection.  We  can  pardon  these 
enthusiastic  breeders  with  grace  for  over-zealousness  in  naming  varieties 
obtained  with  such  prodigious  efforts. 

THE    PEAR   IN    CENTRAL   AND   EASTERN    EUROPE 

The  pear  can  be  improved  only  where  the  p"ear-tree  flourishes,  and 
then  only  when  assisted  by  the  foresight  and  desire  of  men.  This  happy 
combination  seems  not  to  exist  in  Europe  outside  of  Italy,  France,  Belgium, 
and  England.  The  pear  flourishes  along  the  Danube,  in  parts  of  Austria 


2O  THE    PEARS   OF   NEW   YORK 

and  southern  Germany,  and  along  the  upper  Rhine,  but  the  people  of 
these  regions  seem  to  have  been  followers  rather  than  leaders  in  developing 
this  fruit,  having  produced  almost  no  meritorious  varieties.  America  is 
indebted  to  the  vast  region  of  central  and  western  Europe  for  but  one 
major  variety,  the  Forelle,  and  this  sort  is  of  little  importance. 

Pomology,  the  world  over,  however,  is  indebted  to  Germany  for  much 
valuable  pomological  literature.  Cordus,  Mayer,  Christ,  Diel,  Dittrich, 
Truchsess,  Hinkert,  Dochnahl,  Oberdieck,  Engelbrecht,  Lauche,  and 
Gaucher,  all  Germans,  and  Kraft,  an  Austrian,  have  been  industrious 
compilers,  and  have  given  pomology  some  of  its  best  texts  on  systematic 
pomology. 

Cordus,  earliest  German  pomological  writer,  wrote  an  illuminating 
chapter  in  the  history  of  the  pear,  which  must  be  reproduced.  Valerius 
Cordus,  1515-1544,  a  botanical  genius,  made  botanical  expeditions  to  nearly 
every  part  of  Germany,  in  the  course  of  which  he  made  special  study  of 
the  apple  and  the  pear.  He  described  fifty  pears  and  thirty-one  apples. 
These  descriptions  are  noteworthy  as  the  earliest  for  these  fruits  in  Ger- 
many. Cordus  is  called  by  one  great  botanist,  "the  inventor  of  the  art  of 
describing  plants;"  by  another,  he  is  said  to  have  been  "first  to  teach 
men  to  cease  from  dependence  on  the  poor  descriptions  of  the  ancients 
and  to  describe  plants  anew  from  nature;"  a  third  botanical  authority 
says  of  him,  "the  first  of  all  men  to  excel  in  plant  description;"  while  a 
fourth  writes  of  the  four  books  of  his  Historia  Plantar um  "  truly  extraor- 
dinary because  of  the  accuracy  with  which  the  plants  are  described." 
Thus,  botanists  accord  him  special  distinction,  but  pomologists  seem  not 
to  know  this  resplendent  systemist  of  the  sixteenth  century,  who,  as  we 
shall  see,  is  especially  deserving  of  pomological  recognition. 

Cordus  is  entitled  to  honor  in  the  history  of  pomology  as  first  to  print 
descriptions  of  fruits  for  the  purpose  of  identifying  varieties.  No  doubt 
as  soon  as  the  earth  ceased  to  furnish  spontaneously  the  primitive  luxury 
of  ready-to-eat  food  in  the  shape  of  fruit,  making  culture  necessary,  varieties 
were  acquired  and  became  commodities  as  they  are  today.  Varieties  were 
certain  to  originate  under  cultivation,  and  their  value  was  certain  to  be 
recognized  by  our  first  ancestors,  to  whom  the  convenience,  necessity,  and 
expediency  of  having  a  diversity  of  kinds  of  any  fruit  as  well  as  of  a  means 
of  keeping  them  true  to  kind,  must  have  been  apparent  at  the  beginning 
of  fruit  culture.  That  such  was  the  case,  the  most  ancient  sacred  and 
profane  writings  assure  us.  Varieties  of  the  fig,  olive,  grape,  and  other 


THE    PEARS   OF   NEW   YORK  21 

fruits  are  mentioned  by  all  early  writers  on  plants.  That  varieties  of  fruits 
would  not  come  true  to  seed  was  early  known,  and  propagation  by  cuttings, 
layers,  and  grafting  was  invented  to  preserve  choice  sorts.  Many  of  the 
early  writers  name  varieties,  tell  from  whence  they  came,  and  some  set 
forth  a  remarkable  character  or  two,  but  none  give  detailed  descriptions. 
Cordus  was  first  to  engage  in  this  sort  of  enterprise. 

This  chapter  from  Cordus  is  important,  too,  because  it  makes  plain 
that  the  pears  grown  in  Germany  four  hundred  years  ago  possessed  all  the 
characters  to  be  found  in  modern  pears.  Culture  has  increased  size,  modified 
shapes,  augmented  flavors,  brightened  colors,  and  softened  textures,  but 
no  characters  that  can  be  considered  new  or  distinct,  unit  characters 
of  the  plant-breeder,  have  been  introduced  in  the  four  centuries  that  have 
gone  by.  The  characters  possessed  by  these  German  pears  are  the  same, 
so  far  as  can  be  made  out,  as  those  of  the  varieties  grown  by  the  Greeks 
and  Latins  nearly  2000  years  earlier.  From  this,  the  inference  must  be 
drawn  that  the  characters  of  the  pear  have  not  originated  under  cultivation 
but  exist  in  wild  types.  New  and  distinct  characters  can  come  only  by 
hybridization  with  another  species.  Pears  within  a  species  are  changed 
only  by  a  recombination  of  the  characters  possessed  by  the  species. 

The  descriptions  of  varieties  from  Cordus  :  that  follow  are  commended 
to  pomologists  as  models  of  brevity  and  accuracy.  These  word-pictures 
reproduce  the  pears  as  vividly  as  an  artist  could  paint  them.  One  sees 
at  once  that  Cordus  was  no  compiler.  Such  descriptions  as  Cordus  writes 
can  be  made  only  in  the  orchard  with  the  pear  in  hand. 

'  The  domesticated  pear-tree  is  like  the  wild  tree  in  trunk,  bark, 
timber,  leaves  and  blossoms,  but  has  straighter  and  more  shapely  boughs 
and  leaves  a  little  larger.  Of  the  fruits  themselves,  which  we  call  pears, 
there  are  innumerable  kinds,  of  which  we  will  describe  some  that  are  found 
in  Germany,  adding  also  their  German  names,  which  vary,  however,  in 
the  different  provinces. 

"  Probstbirn,  that  is,  Provost  pear,  so-called  from  their  broad  base, 
near  the  stalk  end  in  a  blunt  point,  have  a  length  of  three  inches,  breadth 
a  little  less.  Their  color  is  pale  green,  speckled  with  green  spots  or  dots; 
they  are  astringent  to  the  taste,  and  by  the  abundance  of  their  juice 
extinguish  thirst.  They  ripen  at  the  beginning  of  autumn,  and  quickly 
decay  because  of  the  abundance  of  watery  and  rather  cold  juice.  They 
are  found  in  abundance  at  Eisleben  near  the  Harz  forest  in  Saxony. 

1  Cordus,  Valerius  Hist.  PL  3:176-182.     1561. 

The  writer  is  indebted  to  Professor  H.  H.  Yeames,  Hobart  College,  Geneva,  N.  Y.,  for  the  translation 
of  this  chapter  from  the  original  text. 


22  THE    PEARS   OF   NEW   YORK 

"  Speckbirn,  that  is,  Lard  pear,  swell  in  the  middle  with  a  thick  belly, 
from  which  they  suddenly  taper  off  into  a  point;  they  have  a  length  of 
more  than  three  inches,  a  width  somewhat  less  than  three  inches;  they 
are  of  pale  color,  and  like  the  Provost,  speckled  with  green  dots,  rather 
mild  and  sweet  to  the  taste,  dissolving  in  the  mouth  like  lard,  whence  they 
have  received  their  name,  and  with  the  abundance  of  their  juice  they 
quench  thirst ;  when  they  are  peeled  they  give  a  sweet  odor.  They  ripen 
at  the  beginning  of  autumn  and  very  easily  decay. 

"  Kaulbirn,  that  is,  Ball  pear,  have  almost  the  roundness  of  a  globe, 
except  that  near  the  stalk  they  rise  to  a  blunt  and  inconspicuous  circle. 
Their  length  is  scarcely  two  inches;  they  rarely  exceed  this,  but  in  width 
slightly  exceed  their  length.  In  color  they  are  pale  green,  in  taste  and 
smell  they  rival  the  Lard  with  which  also  they  come  to  ripeness;  these 
too  easily  decay.  They  are  found  at  Eisleben. 

"  Hanffbirn,  that  is,  Hemp  pear,  are  like  the  Ball  but  a  little  larger; 
they  have  a  green  color,  marked  with  spots  or  dots ;  in  taste  they  correspond 
to  the  Ball,  but  do  not  dissolve  so  readily  in  the  mouth;  they  ripen  at  the 
same  time,  and  are  easily  affected  by  decay.  These  too  are  found  at 
Eisleben. 

"  Glockenbirn,  that  is,  Bell  pear,  from  a  broad  base  narrow  down  to 
a  sort  of  narrow  neck  and  then  end  in  a  blunt  head;  they  have  quite  the 
shape  of  a  bell,  whence  they  have  received  their  name.  They  are  wholly 
of  a  yellow  color  spotted  with  dots,  in  length  a  little  less  than  three  inches, 
but  in  width  they  do  not  reach  two  inches.  They  have  no  unpleasant 
odor,  especially  when  peeled;  in  taste  they  correspond  to  the  Hemp,  and 
reach  maturity  at  the  same  time,  and  easily  decay.  They  grow  in  abundance 
at  Eisleben. 

'  Konigsbirn,  King's  pear,  or  Regalbirn,  Rule  pear,  that  is,  Royal 
pear,  are  large  and  big-bellied;  they  have  a  length  sometimes  of  four  inches, 
a  width  a  little  less;  they  are  of  bluish -gray  color,  but  in  that  part  where 
they  have  had  the  sun  they  become  slightly  red.  They  are  astringent  to 
the  taste  and  with  a  copious  juice,  and  that  sweet  and  something  like 
wine,  they  allay  thirst.  They  ripen  when  the  sun  has  entered  Libra,  and 
do  not  so  easily  decay. 

'  Khmssbirn,  that  is,  Lump  pear,  are  of  two  varieties;  both  kinds, 
however,  correspond  proportionately  in  shape  to  the  Royal,  but  are  inferior 
to  them  in  size.  There  is  a  difference  in  color,  for  one  kind  has  a  bluish- 
gray  color,  the  other  reddish-gray.  They  have  a  juice  similar  in  flavor  to 
the  Royal  but  more  acid.  They  ripen  with  the  Royal.  In  Saxony  there 
is  great  abundance  of  them,  especially  at  Hildesheim. 

"  Bonnebirn,  that  is,  Bonn  pear,  so-called  from  the  city  of  Bonn  on 
the  Rhine,  from  which  they  have  been  transplanted  into  other  districts. 
They  have  an  almost  spherical  shape,  except  that  near  the  stalk  they  end 


THE    PEARS   OF   NEW   YORK  23 

in  a  blunt  point.  They  are  three  inches  in  length,  a  little  less  in  width. 
Their  color  is  on  one  side  green  or  pale,  on  the  other,  where  they  have 
been  touched  by  the  sun,  reddish.  They  are  moderately  acid  to  the  taste, 
and  abound  with  copious  juice,  rather  watery,  very  refreshing  in  effect! 
They  ripen  when  the  sun  is  hastening  toward  Scorpio.  They  are  abundant 
at  Marburg  in  Hesse. 

"  Schmalzbirn,  that  is,  Butter  pear,  so  called  because  they  melt  in 
the  mouth  like  fat  or  some  liquid  mixture;  their  fruit  is  generally  swollen 
at  the  lower  end  and  gradually  tapers  to  a  narrow  neck  toward  the  stem. 
Like  gourds  they  are  three  inches  in  length  or  often  more,  but  in  breadth 
two  and  a  half  inches.  They  have  a  pale  yellow  color,  a  pleasing  fragrance, 
but  are  very  acid  in  taste,  with  the  admixture  of  a  peculiar,  winey  flavor; 
when  insufficiently  ripe  and  not  thoroughly  chewed  or  too  greedily  devoured 
they  sometimes  stick  in  the  throat  and  choke  the  breathing;  on  the  other 
hand,  when  ripe  and  well  masticated  they  melt  in  the  mouth  like  fat.  They 
ripen  before  the  sun  passes  into  Libra.  They  are  found  in  Hesse,  especially 
in  Frankenberg,  where  there  is  great  abundance  of  them. 

"  Junckfrauenbirn  gross,  that  is,  Maiden  pera,  large,  are  like  the  Lump 
pear  in  color  and  shape,  but  in  size  somewhat  smaller.  In  taste  they  are 
powerfully  astringent,  so  that  they  irritate  the  throat  and  contract  the  lips 
into  a  pucker  like  a  maiden's  kiss.  They  have  a  watery  juice  mixed  as  it 
were  with  sour  wine.  They  ripen  at  the  end  of  summer.  At  Brunswick 
in  Saxony  they  are  very  abundant. 

"  Junckfrauenbirn  klein,  that  is,  Maiden  pear,  small,  from  a  swelling 
belly  they  end  in  a  narrow  neck;  they  have  a  length  a  little  less  than  three 
inches,  but  in  breadth  somewhat  exceed  an  inch  and  a  half;  they  are  of 
beautiful  color,  as  if  one  should  mix  dark  blue-green  with  reddish-purple; 
they  are  besides  speckled  with  dots,  acid  in  taste,  and  in  like  manner  are 
easily  dissolved  in  the  mouth.  They  ripen  at  the  beginning  of  autumn. 
They  are  much  cultivated  at  Eisleben. 

"  Hamelsswenstebirn,  that  is,  Ram's  paunch  pear,  have  received  their 
name  from  the  fact  that  in  their  swelling  shape  they  resemble  the  bellies 
of  wethers;  they  swell  as  it  were  with  a  thick  paunch;  reach  three  inches 
in  length  and  often  even  more,  but  less  in  width.  In  color  they  are  bluish- 
gray,  but  slightly  reddish  on  that  side  which  they  have  turned  to  the  sun. 
They  have  a  very  acid  flavor,  with  a  certain  pleasantness  and  a  winey 
juice.  They  ripen  at  the  end  of  summer.  They  are  found  in  Hesse  and 
neighboring  districts,  and  there  are  preferred  to  other  pears. 

"  Loeivenbirn,  that  is,  Lion  pear,  so  called  from  their  excellence;  these 
are  called  Hessiatica  in  Thuringen  and  neighboring  districts;  their  fruit  is 
remarkable,  holding  the  supremacy  among  all  autumn  fruits  for  duration 
and  excellence  of  taste  and  juice.  They  are  swollen  in  the  lower  part  and 
generally  unequal;  they  have  a  length  of  three  inches  and  often  greater; 


24  THE    PEARS   OF   NEW   YORK 

in  width  they  not  rarely  exceed  two  inches.  They  are  of  greenish  gray 
color,  slightly  reddened.  They  have  an  astringent  taste  of  marked 
pleasantness.  They  abound  in  copious  juice,  winey,  sweet-smelling,  and 
very  refreshing,  so  that  they  speedily  quench  thirst;  indeed  the  pears 
themselves  by  their  strong  aromatic  odor  wonderfully  revive  the  sick. 
They  ripen  when  the  sun  has  entered  Libra;  finally  when  stored  away 
they  last  for  a  long  time.  They  abound  in  Hesse,  especially  at  Marburg 
and  likewise  at  Frankenberg,  a  town  near  Marburg.  They  are  called 
Barber's  pear,  from  a  certain  barber  who  first  introduced  them  there. 

"  Hangelbirn,  that  is,  Hanging  pear,  are  equal  to  the  Butter  in  shape, 
color,  and  size;  they  hang  from  a  long  stalk,  whence  they  have  received 
their  name;  in  flavor  they  differ  from  the  Butter,  for  their  juice  is  not  so 
winey  nor  so  acid;  they  have  a  simpler  flavor,  not  composed  of  so  many 
qualities.  However,  they  ripen  at  the  same  time.  These  too  are  cultivated 
in  Hesse. 

"  Margarethenbirn,  that  is,  Margaret's  pear,  are  so  called  because 
they  become  ripe  about  St.  Margaret's  Day,  when  the  sun  is  entering  into 
Leo.  They  end  in  an  oblong  neck;  in  length  they  reach  three  inches,  in 
width  hardly  two  inches.  They  have  a  reddish-blue  color.  Their  pulp  is 
tender  and  juicy,  of  very  sweet  taste,  easily  melting  in  the  mouth;  they 
have  a  very  pleasant  smell.  They  abound  at  Brunswick  in  Saxony. 

'  Winterbirn,  that  is,  Winter  pear,  from  a  round  shape  become  slightly 
conical;  they  are  less  than  three  inches  in  length,  little  more  than  two 
inches  in  breadth.  They  have  a  green  color,  a  very  hard  substance,  so 
that  they  scarcely  give  way  to  the  teeth.  In  taste  they  are  very  acid  and 
refreshing,  quenching  the  thirst  with  a  watery,  sour  juice.  They  ripen 
late  in  autumn  after  all  other  fruits,  after  they  have  been  touched  with 
frosts  and  cold.  They  are  found  at  Frankenberg  in  Hesse. 

'  Knochenbirn,  that  is,  Bone  pear,  have  received  their  name  from  their 
hardness;  from  a  swelling  belly  they  end  gradually  in  a  short  and  narrow 
neck.  They  rarely  exceed  two  inches  in  length  and  an  inch  and  a  half 
in  breadth.  They  have  a  light  reddish  color ;  they  are  of  such  hard  substance 
that  they  cannot  be  chewed  raw  but  only  when  cooked.  They  have  a 
very  acid  taste.  They  ripen  at  the  beginning  of  autumn.  They  are 
cultivated  at  Frankenberg  in  Hesse. 

"Augustbirn,  that  is,  August  pear,  would  be  almost  round  except  that  they 
end  in  a  short  point.  Their  length  is  a  little  more  than  two  inches,  their 
width  a  little  less.  They  have  a  yellow  color,  at  times  turning  to  pale  red. 
In  taste  they  are  acid,  with  a  peculiar  sweetness  of  juice.  They  ripen  early 
in  August,  whence  they  have  received  their  name.  They  are  short-lived 
and  do  not  last  long.  They  abound  everywhere  in  Hesse. 

"  Honigbirn  gross,  that  is,  Honey  pear,  large,  end  in  an  oblong  cone: 
they  are  two  inches  and  a  half  in  length,  but  in  breadth  hardly  reach  two 


THE    PEARS   OF   NEW   YORK  25 

inches.  They  have  a  bluish-gray  color  verging  on  yellow,  and  a  surface 
not  so  smooth;  in  taste  they  are  acid  and  abound  in  sweet  juice;  they 
ripen  at  the  beginning  of  autumn,  lasting  for  a  while.  They  are  found  at 
Wittenberg  in  upper  Saxony. 

"  Honigbirn  klein,  that  is,  Honey  pear,  small,  are  of  conical  shape,  in 
length  do  not  exceed  an  inch  and  a  half,  in  width  are  a  little  less;  they 
have  a  light  reddish  color,  a  flavor  very  sweet  and  pleasant,  whence  they 
have  received  their  name.  They  melt  readily  in  the  mouth  of  those  who 
taste  them.  They  ripen  soon  after  the  August  pear.  They  abound  in  Hesse. 
'  Muscatellerbirn,  that  is,  Musk  pear,  are  very  small  and  conical,  in 
length  a  little  more  than  an  inch,  in  width  a  little  less.  Their  color  is 
green  tinged  with  red,  their  taste  most  sweet  and  aromatic,  as  if  it  were 
flavored  with  a  little  musk,  whence  their  name.  They  easily  melt  in  the 
mouth;  they  have  also  a  pleasing  odor.  They  ripen  in  June.  They  are 
carefully  cultivated  in  Meissen. 

"  Scha/birn,  that  is,  Sheep  pear,  are  like  the  larger  Honey  in  size, 
shape  and  color,  but  a  little  more  oblong  and  narrow.  They  have  a  very 
sweet  flavor,  moderately  astringent,  and  easily  dissolve  in  the  mouth  on 
account  of  the  tender  softness  of  their  pulp  and  juice.  They  ripen  when 
the  sun  is  hastening  toward  Libra.  They  are  found  in  Frankenberg  in 
Hesse. 

'  Waxbirn,  that  is,  Wax  pear,  are  big-bellied  at  the  lower  end,  at  the 
upper  end  taper  off  into  a  cone;  in  length  sometimes  exceed  three  inches 
by  a  little,  but  in  width  rarely  exceed  two  inches.  They  have  a  yellow 
or  wax-like  color,  whence  their  name  has  been  given  them,  but  on  that 
side  where  they  have  received  the  sun  they  invite  those  who  look  upon 
them  to  eat  them  by  their  pleasing,  speckled  redness.  They  have  a 
sweet  flavor,  slightly  astringent ;  their  pulp  is  soft  and  easily  melts  in  the 
mouth.  They  ripen  when  the  sun  has  entered  Virgo;  they  are  short-lived 
and  do  not  last  long.  They  are  found  at  Marburg  in  Hesse. 

"  Rostbirn,  that  is,  Rust  pear,  are  big-bellied  in  the  middle  and  narrow 
down  at  both  ends;  in  length  three  inches  and  a  half,  in  width  two  inches 
and  a  half.  They  have  a  yellow  color,  speckled  with  bluish-gray  spots; 
they  have  a  very  mild,  sweet  flavor,  and  easily  melt  in  the  mouth ;  because 
of  their  extreme  softness  they  last  a  very  short  time.  They  ripen  at  the 
beginning  of  autumn.  They  are  cultivated  at  Eisleben  and  neighboring 
towns. 

"Aschbirn,  that  is,  Ash  pear,  have  their  name  because  they  are  soft 
like  ashes  and  easily  dissolve  in  the  mouth.  They  resemble  the  Rust  pear 
in  shape,  color,  quality  of  pulp,  and  flavor;  but  are  a  little  smaller,  and 
more  conical  at  one  end  toward  the  stalk,  though  sometimes  they  become 
big-bellied  in  the  middle  like  the  Rust.  They  ripen  with  the  Rust.  They 
are  cultivated  at  Eisleben. 


26  THE    PEARS   OF   NEW   YORK 

"  Drinkebirn,  that  is,  Drink  pear,  are  so  called  because  like  a  drink 
they  drive  away  anybody's  thirst.  They  are  swollen  in  the  middle  and 
end  in  a  blunt  point;  in  length  a  little  over  two  inches,  in  width  scarcely 
two  inches.  Their  color  is  wholly  yellow,  but  they  redden  on  that  side 
which  is  exposed  to  the  sun ;  they  have  a  sweet  flavor,  tender  pulp,  abounding 
with  copious  and  drinkable  juice.  They  ripen  with  the  Rust  and  quickly 
decay  just  as  they  do.  They  are  cultivated  in  the  country  near  Eisleben. 

"  Eyerbirn,  that  is,  Egg  pear,  have  received  their  name  from  their 
shape,  which  becomes  conical  at  both  ends  like  a  short  egg;  otherwise  they 
do  not  differ  much  from  the  Drink  pear  in  proportion  and  shape.  They 
are,  however,  a  little  smaller,  have  a  yellow  color  speckled  with  dots.  In 
flavor  they  rival  the  Rust  and  like  them  are  moderately  astringent;  they 
have  a  very  sweet  fragrance,  ripen  with  the  Drink  pear,  and  quickly  decay. 
They  too  are  found  at  Eisleben  and  neighboring  towns. 

"  Pfaltzgrauischbirn  (Palatinate  grayish-pear),  that  is,  Palatina,  which 
are  called  Mass  pear  in  Hesse,  are  the  most  excellent  of  the  short-lived 
ones,  and  in  like  manner  generally  end  in  a  cone;  in  length  they  reach  two 
inches  and  a  half,  in  width  rarely  exceed  two  inches.  Their  color  is  mid- way 
between  saffron  and  reddish  purple.  They  have  a  tender,  juicy  pulp,  an 
exceptionally  sweet  flavor,  aromatic  as  it  were.  They  have  a  most  pleasing 
fragrance  both  when  they  are  whole  and  when  they  are  cut,  surpassed  in 
excellence  by  no  other  variety  of  pear.  They  ripen  at  the  end  of  August, 
when  the  sun  has  entered  Virgo.  They  are  found  in  the  Rhine  Valley,  in 
France,  Hesse,  and  many  other  regions. 

"  Spindelbirn  or  Rautenbirn  (Rhombus  pear),  that  is,  Spindle  pear,  are 
like  the  Rust  in  shape,  color,  and  size,  but  a  little  narrower;  in  substance 
and  flavor  they  differ  from  them,  since  they  consist  of  harder  pulp  and  so 
last  longer;  they  have  a  flavor  astringent  and  at  the  same  time  sweet. 
They  ripen  with  the  Rust,  and  are  cultivated  in  the  country  about  Eisleben. 

"  Zuckerbirn,  that  is,  Sugar  pear,  are  a  little  more  than  two  inches  in 
length,  rarely  as  much  in  width;  of  greenish  color;  they  have  a  tender 
pulp,  melting  easily  in  the  mouth  like  sugar,  sweet  and  of  pleasant  flavor. 
They  ripen  with  the  Egg  pear  and  do  not  last  long.  They  are  cultivated 
in  the  country  about  Eisleben. 

"  Packelemischbtrn,  that  is,  Paclemiana,  are  like  the  Sugar  in  size 
and  shape;  their  color  is  green  and  bluish-gray;  their  surface  is  rather 
rough,  their  pulp  hard,  juicy,  and  acid.  They  ripen  with  the  Sugar,  and  if 
they  receive  no  injury  they  do  not  easily  decay,  but  may  last  for  some 
time,  as  most  others  do  which  have  hard  pulp  and  acid  taste.  They  are 
cultivated  in  the  country  about  Eisleben. 

'  Kirchmessbirn,  that  is,  Church  Mass  pear,  are  round  and  big-bellied, 
and  end  toward  the  stalk  in  a  long,  narrow,  and  much  attenuated  point. 
In  length  they  are  three  and  a  half  inches,  in  breadth  over  two  inches, 


THE   PEARS   OF   NEW   YORK  27 

though  even  smaller  ones  are  produced.  They  are  yellow  in  color,  tender 
and  juicy  in  pulp,  and  like  the  Palatina  and  Drink  in  flavor.  They  ripen 
in  autumn  and  last  almost  until  the  sun  enters  Sagittarius.  They  are 
found  at  Wittemberg. 

'  Knaiistbirn  or  Gelbe  Honigbirn  (Yellow  Honey  pear),  that  is,  Bread 
Crust  pear,  have  a  broad  base  and  are  swollen  and  almost  round,  toward 
the  stalk  ending  in  a  short,  blunt,  and  rounded  point;  both  in  length  and 
in  breadth  they  sometimes  exceed  two  inches  and  a  half,  but  rarely;  they 
are  of  yellow  color,  speckled  generally  around  the  bottom;  they  resemble 
the  larger  Honey  in  color  and  acidity;  their  pulp  is  rather  hard  but  juicy, 
stony  around  the  seed-receptacles.  They  have  a  flavor  between  that  of 
the  larger  Honey  and  the  Lion  and  that  very  pleasing.  They  ripen  in 
autumn  and  sometimes  last  almost  to  the  winter  solstice.  They  are 
cultivated  at  Wittemberg  and  neighboring  places. 

Klosterbirn,  that  is,  Cloister  pear,  swell  out  with  uneven  belly  and 
toward  the  stalk  become  conical;  they  reach  three  inches  in  length  and 
not  much  less  in  breadth.  They  have  a  yellow  color,  speckled  with  green 
dots;  their  pulp  is  rather  hard  and  somewhat  stony;  their  taste  mildly 
astringent  and  of  slightly  glutinous  sweetness.  They  ripen  with  the  Bread 
Crust  pear  and  last  as  long.  They  are  found  in  the  country  about 
Wittemberg. 

"  Glassbirn,  that  is,  Glass  pear,  are  round  and  slightly  conical;  in 
length  they  generally  reach  two  and  one-third  inches,  in  breadth  a  little 
over  two  inches;  their  color  is  light  green  verging  on  yellow;  their  flesh  is 
tender,  juicy,  astringent  to  the  taste,  sweet  and  winey;  they  ripen  with 
the  Rust  a  little  before  the  beginning  of  autumn.  There  is  an  abundant 
crop  of  them  at  Eisleben  and  neighboring  towns.  They  last  until  the  sun 
enters  Sagittarius. 

'  Kirchbirn,  that  is,  Church  pear,  have  an  oblong  oval  shape  but  end 
in  a  cone  rather  than  an  oval.  They  reach  two  inches  in  length,  in  width 
somewhat  exceed  an  inch  and  a  half.  Their  color  is  on  one  side  yellowish- 
green,  on  the  other,  where  they  have  received  the  sun,  reddish.  Their 
pulp  is  hard,  rather  juicy,  slightly  sour  to  the  taste,  and  very  astringent. 
They  ripen  at  the  end  of  summer  and  last  for  a  long  time.  Of  these  too 
there  is  an  abundant  crop  at  Eisleben. 

"  QuiUenbirn,  that  is,  Quince  pear,  like  the  Cloister  pear,  swell  out  with 
uneven  belly,  and  toward  the  stalk  end  in  a  short  point,  like  the  conical 
Cotonea,  but  protuberant  ones  are  also  found,  whence  the  name  was 
given  them.  In  breadth  as  well  as  length  they  exceed  two  inches  and  a 
third.  They  have  a  green  color,  a  hard,  juicy  pulp,  rather  winey  and 
astringent  to  the  taste.  They  ripen  at  the  beginning  of  autumn  and  last 
till  the  winter.  They  are  found  at  Eisleben. 

"  Parissbirn,  that  is,  Parisiana,  are  round  at  the  lower  end  and  taper 


28  THE   PEARS   OF   NEW   YORK 

to  a  point  at  the  upper  end.  Their  length  is  two  and  a  half  inches,  their 
width  not  over  two  inches,  or  rarely  more.  Their  color  on  one  side  is 
yellow,  but  on  the  other,  where  they  have  felt  the  sun,  purple.  Their 
pulp  is  juicy,  their  taste  pleasantly  astringent.  They  ripen  with  those 
before  mentioned,  lasting  into  the  winter.  There  is  an  abundant  crop  of 
them  in  the  country  about  Eisleben. 

"  Weybersterbenbirn,  that  is,  Women's  Death  pear,  would  be  round, 
except  that  toward  the  stalk  they  end  in  a  short,  blunt  point.  They 
generally  exceed  two  inches  in  breadth  as  well  as  in  length.  They  have  a 
yellow  color,  saffron  towards  the  base,  speckled  with  purple  dots.  Their 
pulp  is  hard  and  rather  stony,  with  juice  slightly  sour  to  the  taste  and 
very  astringent,  like  the  Church  pear,  with  which  also  they  ripen.  They 
last  into  the  winter.  They  are  cultivated  in  the  country  about  Eisleben. 

"  Kolbirn,  that  is,  Cabbage  pear,  are  large,  almost  round,  tapering 
to  a  cone,  three  inches  in  length  and  one-half  to  one-third  of  an  inch  less 
in  breadth.  They  have  a  pale  green  color,  one  side  slightly  reddish  and 
speckled  with  dots.  Their  pulp  is  rather  hard,  juicy,  somewhat  sour 
and  very  astringent  to  the  taste,  like  the  Women's  Death  pear,  with 
which  also  they  ripen,  and  they  last  as  long.  They  are  cultivated  at 
Eisleben. 

"  Holpenerbirn,  that  is,  Hollow  pear,  are  large,  big-bellied,  uneven,  and 
conical;  in  length  they  sometimes  exceed  two  and  a  half  inches,  in  width 
almost  equal  their  length.  Their  color  is  green;  they  have  a  juicy  pulp, 
winey  in  taste,  slightly  acid,  and  more  astringent  than  the  Brassicana. 
They  ripen  at  the  beginning  of  autumn,  and  last  long  into  the  winter. 
There  is  a  large  crop  of  them  in  the  country  about  Eisleben. 

"  Safftbirn,  that  is,  Sap  pear,  are  like  the  Hollow  pear  but  a  little 
smaller  and  less  uneven,  of  a  greenish-yellow  color;  their  pulp  is  solid  and 
when  cut  sheds  a  copious  juice,  when  chewed  passes  almost  wholly  into 
juice  and  very  little  dry  substance  remains;  when  the  juice  is  swallowed, 
it  is  cool  to  the  taste,  somewhat  acid,  winey,  and  astringent.  They  ripen 
at  the  beginning  of  autumn  and  last  for  a  long  time.  They  are  found  at 
Wittemberg. 

"  Eierlingebirn,  that  is,  Little-egg  pear,  have  received  their  name  from 
their  oval  shape;  in  shape  and  size  they  are  midway  between  the  Drink 
and  the  Egg  pear;  their  color  is  yellow,  speckled  with  reddish  dots  on  a 
dark  background.  They  have  hard,  juicy  pulp,  acid  to  the  taste,  winey, 
and  astringent.  They  ripen  at  the  beginning  of  autumn  and  last  for  a 
long  time.  They  grow  at  Wittemberg. 

Kruselbirn,  that  is,  Curling  pear,  in  shape  resemble  a  top  which  boys 
throw  upon  the  ground  wound  up  with  a  string  to  make  it  spin.  In  length 
they  reach  three  inches,  in  width  two  and  a  half.  Their  color  is  pale  green, 
speckled  with  many  green  dots  or  spots;  their  pulp  is  solid,  juicy,  very 


THE    PEARS   OF   NEW   YORK 


29 


astringent  to  the  taste,  somewhat  acid  and  pleasant.     They  last  until  the 
sun  has  passed  Aquarius  or  Pisces.     They  abound  in  Meissen. 

'  Bratbirn  gross,  also  called  Fregelbirn,  that  is,  pears  for  roasting,  are 
about  the  largest  of  all,  for  sometimes  they  weigh  a  mina  (about  15.2  ounces) 
and  a  half;  they  are  of  globular  shape,  sometimes  conical,  and  frequently 
irregular;  of  a  color  midway  between  pale  green  and  red,  redder  on  one 
side.  They  have  a  pulp  with  pleasant  juice,  astringent,  partaking  somewhat 
of  acid.  They  grow  in  Meissen,  especially  at  Leisnig  and  Koldit. 

"  Grauchenbirn,  that  is,  Gray  pear,  have  received  their  name  from 
their  color,  since  they  are  ash-colored  and  at  the  same  time  greenish.  They 
are  small  and  of  globular  shape,  measuring  an  inch  in  breadth  as  well  as 
in  length;  in  appearance  are  in  no  way  different  from  some  of  the  wild 
pears;  in  taste  are  soft,  mild,  sweet,  with  a  pleasantly  astringent  quality; 
they  last  till  after  the  winter  solstice.  They  grow  in  the  country  about 
Meissen  and  Leipzig. 

"  Gelbrotebirn,  that  is,  Yellow-red  pear,  have  an  oblong  pyramidal 
shape,  generally  reaching  a  length  of  three  inches,  and  a  width  of  two 
inches.  Their  color  on  one  side  is  yellow,  on  the  other  saffron  and  purple; 
their  pulp  is  soft,  astringent  to  the  taste,  pleasant,  slightly  acid,  and  watery. 
They  ripen  at  the  beginning  of  autumn,  and  last  till  the  winter  solstice. 
They  grow  at  Hildesheim  in  Saxony. 

"  Griinlingebirn,  that  is,  Green  pear,  are  quite  large,  since  sometimes 
they  exceed  three  inches  in  length,  two  inches  in  breadth;  they  have  an 
oblong  pyramidal  shape,  a  green  color,  a  juicy  pulp,  sharply  astringent  to 
the  taste.  They  ripen  at  the  beginning  of  autumn,  and  last  till  after  the 
solstice.  There  is  a  large  crop  of  them  at  Hildesheim. 

'  Wasserbirn,  that  is,  Water  pear,  rival  Green  pear  in  size,  they  have 
a  shape  big-bellied  in  the  middle  and  taper  to  a  point  at  both  ends,  sharper 
and  more  oblong  toward  the  stem,  but  shorter  and  blunter  near  the  base. 
Their  color  on  one  side  is  pale,  speckled  with  dots,  on  the  other  reddish, 
pale  on  the  edges.  They  have  juicy  pulp,  watery  and  rather  pleasant  to 
the  taste.  They  become  ripe  with  the  Green  pear  but  do  not  last  so  long. 
They  grow  at  Hildesheim. 

"  Kegelbirn,  that  is,  Cone  pear,  have  the  shape  of  a  pine  cone,  and 
from  a  rather  broad  base  end  in  a  point;  their  length  is  three  inches,  their 
width  two;  their  color  on  one  side  green,  on  the  other  reddish.  Their 
pulp  is  juicy,  harsh  to  the  taste.  Their  maturity  falls  at  the  beginning 
of  autumn,  from  which  time  they  may  last  till  the  winter  solstice.  They 
are  produced  at  Hildesheim." 

THE   PEAR   IN   ENGLAND 

Much  as  America  owes  England  for  fruit,  farm,  and  garden  crops,  she 
is  but  little  indebted  to  her  for  pears.  Varieties  of  pears  have  come  to 


30  THE    PEARS   OF   NEW   YORK 

the  New  World  almost  wholly  from  Belgium  and  France,  not  more  than 
three  or  four  major  sorts  of  English  origin  being  among  those  now  commonly 
grown  in  America.  But  even  though  the  line  of  march  in  the  development 
of  varieties  scarcely  touches  England,  all  English  speaking  pear-growers 
have  received  instruction  as  to  culture  and  have  had  knowledge  of  con- 
tinental varieties  transmitted  to  them  through  English  publications.  In 
the  history  of  fruits  in  England,  therefore,  many  gleams  of  light  illuminate 
the  path  along  which  the  pear  has  been  brought  from  the  ancients  to 
America. 

No  doubt  the  pear  was  brought  to  Britain  before  the  Roman  conquest. 
Tacitus,  in  the  first  century,  says  the  climate  of  Britain  is  suitable  to  the 
culture  of  all  fruits  and  vegetables  except  the  grape  and  the  olive.  Pliny 
writes  that  the  Britains  had  the  cherry  before  the  middle  of  the  first  century, 
and  almost  certainly  the  pear  and  other  fruits  were  introduced  with  it. 
There  was,  also,  a  Saxon  name  for  the  pear,  pirige,  so  philologists  say, 
before  the  fall  of  the  Roman  Empire.  The  years  43  and  407  mark  the 
beginning  and  the  end  of  the  Romans  and  of  civilization  in  Britain  for 
many  centuries,  and  whether  or  not  the  pear  was  permanently  established 
during  this  time  there  are  now  no  means  of  ascertaining.  The  climate 
and  soil  of  England  are  congenial  to  the  pear,  however,  and  no  doubt  wild 
or  little  cultivated  trees  persisted  until  the  Norman  conquest,  the  spread 
of  Christianity,  and  the  building  of  many  monasteries  with  orchards  and 
gardens  as  essential  adjuncts. 

Even  in  England  under  the  Normans  who  came  in  1066,  not  much  prog- 
ress was  made  in  fruit-growing.  Tillers  of  the  soil  were  hard  pressed  for 
the  necessities  of  life  and  could  only  with  difficulty  harvest  a  bare  sustenance 
from  the  land.  Besides,  monks  and  nobleo  preyed  on  the  starving  peasants 
so  that  at  no  time  could  the  farmer  be  sure  of  reaping  what  he  planted. 
Only  these  monks  and  nobles  enjoyed  luxuries.  But  even  men  who  boasted 
of  titles  and  owned  large  holdings  of  land  had  little  room  within  fortified 
walls  and  on  moated  islands,  which  constant  wars  made  necessary,  for 
fruits;  nor  had  they  time  from  projects  of  war  and  the  pleasures  of  the 
chase  to  devote  to  the  art  of  agriculture.  Fortunately,  priors  and  abbots 
were  well  disposed  toward  the  good  things  of  life,  therefore  made  much 
of  fruits  and  vegetables,  and  with  abundance  of  leisure  the  monks  became 
the  only  proficients  of  the  times  in  gardening  and  orcharding.  Moreover, 
they  were  in  constant  correspondence  with  the  continent  and  could  ascertain 
what  culture  was  needed  to  grow  perfect  fruits.  Pear  culture  had  its 


THE   PEARS  OF   NEW   YORK  31 

beginnings  in  England,  then,  in  the  monasteries  established  under  the 
Normans. 

Pressed  for  an  exact  date  as  to  when  the  pear  began  to  be  cultivated 
in  England,  the  historians  would  be  troubled  to  name  one.  There  is  a 
plan  of  the  monastery  of  Canterbury  made  in  1 165  which  shows  an  orchard 
and  a  vineyard.  History,  moreover,  relates  that  armed  men  collected  in 
an  orchard  to  take  hand  in  the  murder  of  Thomas  Becket  in  1 1 70.  Men  in 
those  days  set  small  store  by  written  accounts,  and  history  must  be  helped 
out  by  imagination,  and  we  may  imagine  that  there  were  pears  in  this 
orchard. 

Pears  by  this  time  had  become  common,  for  there  are  records  of  varieties 
to  a  considerable  number  and  in  large  quantities  which  could  have  been 
had  only  from  rather  extensive  orchards.  Mrs.  Evelyn  Cecil 1  publishes 
documents  from  the  Record  office  of  England  which  contain  items  of 
pears  bought  for  Henry  III  and  Edward  I  at  different  times  in  the  thirteenth 
century,  the  first  date  being  "  probably  for  the  year  1223."  The  pears 
appear  to  be  of  French  origin,  and  the  varieties  are  Caloels,  Pesse  Pesceles, 
Ruler,  and  Martyns.  In  a  later  memorandum,  1292-93,  still  other  varieties 
are  named  as  the  Regul,  Calwel,  Dieyer,  Sorell,  Chryfall,  and  Gold  Knoper. 
The  pears  were  sold  by  the  hundred  and  were  used  for  desert,  though  "  pears 
in  syrup  "  and  pears  for  cider  are  mentioned.  The  perusal  of  these  docu- 
ments, printed  in  considerable  detail  in  Mrs.  Cecil's  admirable  book,  enables 
us  to  fix  the  beginning  of  commercial  pear  culture  in  England  at  as  early 
a  date  as  1200. 

Passing  by  several  other  references  from  records  and  financial  accpunts 
of  monasteries  in  the  twelfth  and  thirteenth  centuries  as  too  vague  to  be 
of  importance,  although  they  make  certain  that  the  pear  was  rather  widely 
cultivated  in  England  in  these  two  centuries,  we  come  at  last  to  a  noteworthy 
landmark  in  pear  history  in  England,  the  introduction  of  the  Warden  pear, 
which  may  be  put  at  the  conveniently  vague  date  of  the  end  of  the  fourteenth 
century,  1388  being  the  first  year  they  are  mentioned. 

"  Warden  "  was  a  name  used  for  centuries  to  designate  a  group  of 
pear  varieties  having  crisp,  firm  flesh  and  which  were  used  for  culinary 
purposes.  Their  history  runs  back  to  the  Cistercian  Abbey  of  Warden  in 
Bedfordshire  and  to  a  date  earlier  than  1388.  Warden  pears  were  favorites 
for  centuries  for  pies  and  pastries  which  every  early  cook-book  contained 
recipes  for  making.  In  the  early  English  literature  they  are  considered  a 

1  A  Hist,  of  Card,  in  Eng.  35-37.     1910. 


32  THE    PEARS   OF   NEW   YORK 

distinct  fruit  as  "  apples,  pears,  quinces,  wardens,"  and  even  the  herbals 
and  early  fruit  books  count  them  as  distinct.  Shakespeare's  clown  in 
A  Winter's  Tale  says:  "I  must  have  saffron  to  colour  the  Warden  pies." 
The  name  came  to  signify  any  long-keeping,  cooking  pear  and  even  yet  is 
so  used  in  parts  of  England. 

The  most  noteworthy  landmark  is  found  in  the  discussions  of  pears  by 
the  English  herbalists  of  the  sixteenth  and  seventeenth  centuries.  Turner, 
the  first  of  these  herbalists,  in  his  Herbal  of  1551,  mentions  the  pear  but 
without  important  details,  though  we  may  infer  from  what  he  says  that  the 
pear  is  now  a  common  fruit.  Thomas  Tusser,  in  his  Five  Hundred  Points  oj 
Good  Husbandrie,  published  in  1573,  gives  a  list  of  fruits  to  be  set  or  removed 
in  January  in  which  he  includes  "  pears  of  all  sorts,"  and  then  as  a  separate 
item  includes  "  Warden,  white  and  red,"  showing  that  "  Wardens  "  were 
held  as  distinct  from  the  pear  and  that  they  were  prominent  in  the  orchards 
of  the  time.  The  century  ends  with  John  Gerarde's  Herball  or  Generall 
Historic  of  Plantes,  1597,  in  which  we  are  brought  to  the  realization  that 
the  pear  is  no  longer  a  probationary  fruit  or  even  to  be  considered  a  novelty 
or  luxury  but  a  standard  food  product.  Gerarde  might  well  be  quoted  in 
full,  but  since  Parkinson,  a  few  years  later,  contains  a  "  fuller  discourse," 
as  one  of  Gerarde's  editors  says,  we  take  but  a  few  sentences  from  Gerarde. 

Varieties  by  this  time  had  become  numerous.  Gerarde,  while  he 
names  but  eight,  says  he  knew  someone  who  grew  "  at  the  point  of  three 
score  sundrie  sorts  of  Peares,  and  those  exceeding  good;  not  doubting 
but  that  if  his  minde  had  beene  to  seeke  after  multitudes  he  might  have 
gotten  together  the  like  number  of  those  worse  kindes  *  *  *  to 
describe  each  pear  apart,  were  to  send  an  owle  to  Athens,  or  to  number 
those  things  without  number."  Eight  sorts  are  considered  worth  figuring, 
those  accorded  the  honor  being:  "  the  Jenneting,  Saint  James,  Royall, 
Beugomot,  Quince,  Bishop,  Katherine,  and  the  Winter  Peare."  Of  these 
the  Katherine  is  given  further  prominence  by  being  listed  as  "  known  to 
all."  If  one  is  to  judge  from  number  of  varieties,  the  pear  at  this  time 
is  a  more  general  favorite  than  the  apple,  a  considerably  greater  number 
of  sorts  being  indicated. 

Parkinson's  account  in  his  Paradisus  of  1629,  indeed  does  prove  to 
be  a  "  fuller  discourse  "  for  he  names  and  describes  65  sorts;  but  these  are 
not  all  for  he  says:  '  The  variety  of  peares  is  as  much  or  more  then  of 
apples,  and  I  thinke  it  is  as  hard  in  this,  as  before  in  apples,  for  any  to  be 
so  exquisite,  as  that  hee  could  number  up  all  the  sorts  that  are  to  be  had: 


THE    PEARS   OF   NEW   YORK  33 

for  wee  have  in  our  country  so  manie,  as  I  shall  give  you  the  names  of  by 
and  by,  and  are  hitherto  come  to  our  knowledge:  but  I  verily  beleeve 
that  there  be  many,  both  in  our  country,  and  in  others,  that  we  have  not 
yet  knowne  or  heard  of;  for  every  yeare  almost  wee  attaine  to  the 
knowledge  of  some,  we  knew  not  of  before.  Take  therefore,  according  to 
the  manner  before  held,  the  description  of  one,  with  the  severall  names 
of  the  rest,  untill  a  more  exact  discourse  be  had  of  them,  every  one  apart." 
Some  of  the  names  in  Parkinson's  list  are  group  names  covering  several 
varieties.  Thus,  he  says,  "the  Winter  Bon  Chretien  is  of  many  sorts;" 
and  again,  "the  Winter  Bergomot  is  of  two  or  three  sorts;"  and,  "the 
Winter  peare  is  of  many  sorts." 

Parkinson's  descriptions  are  brief  but  written  with  rare  clearness,  and 
the  old  herbalist  seems  to  have  possessed  a  nicety  of  observation  that 
commends  him  to  all  who  have  eyes  for  the  distinguishing  characters  of 
fruits.  With  Parkinson  our  history  of  the  pear  in  England  must  come  to 
a  close,  since  later  accounts  are  available  to  all,  and  therefore  as  an 
important  inventory,  and  because  every  word  is  pertinent,  his  account 
of  varieties  is  republished. 

"The  Summer  bon  Chretien  is  somewhat  a  long  peare,  with  a  greene 
and  yellow  russetish  coate,  and  will  have  sometimes  red  sides;  it  is  ripe  at 
Michaelmas :  Some  use  to  dry  them  as  they  doe  Prunes,  and  keepe  them 
all  the  yeare  after.  I  have  not  seene  or  heard  any  more  Summer  kindes 
hereof  then  this  one,  and  needeth  no  wall  to  nourse  it  as  the  other. 

"  The  Winter  bon  Chretien  is  of  many  sorts,  some  greater,  others 
lesser,  and  all  good ;  but  the  greatest  and  best  is  that  kinde  that  groweth 
at  Syon:  All  the  kinds  of  this  Winter  fruit  must  be  planted  against  a  wall, 
or  else  they  will  both  seldome  beare,  and  bring  fewer  also  to  ripenesse, 
comparable  to  the  wall  fruit:  The  kindes  also  are  according  to  their  lasting; 
for  some  will  endure  good  much  longer  than  others. 

"  The  Summer  Bergomot  is  an  excellent  well  rellished  peare,  flattish,  & 
short,  not  long  like  others,  of  a  meane  bignesse,  and  of  a  darke  yellowish 
greene  colour  on  the  outside. 

"  The  Winter  Bergomot  is  of  two  or  three  sorts,  being  all  of  them  small 
fruit,  somewhat  greener  on  the  outside  then  the  Summer  kindes;  all  of 
them  very  delicate  and  good  in  their  due  time :  For  some  will  not  be  fit  to 
bee  eaten  when  others  are  well-nigh  spent,  every  of  them  outlasting  another 
by  a  moneth  or  more. 

"  The  Diego  peare  is  but  a  small  peare,  but  an  excellent  well  rellished 
fruit,  tasting  as  if  Muske  had  been  put  among  it;  many  of  them  growe 
together,  as  it  were  in  clusters. 

3 


34  THE    PEARS   OF   NEW   YORK 

"  The  Duetete  or  double  headed  peare,  so  called  of  the  forme,  is  a 
very  good  peare,  not  very  great,  of  a  russettish  browne  colour  on  the 
outside. 

"  The  Primating  peare  is  a  good  moist  peare,  and  early  ripe. 

"  The  Geneting  peare  is  a  very  good  early  ripe  peare. 

"  The  greene  Chesill  is  a  delicate  mellow  peare,  even  melting  as  it 
were  in  the  mouth  of  the  eater,  although  greenish  on  the  outside. 

"  The  Catherine  peare  is  knowne  to  all  I  thinke  to  be  a  yellow  red 
sided  peare,  of  a  full  waterish  sweete  taste,  and  ripe  with  the  foremost. 

"  The  King  Catherine  is  greater  than  the  other,  and  of  the  same 
goodnesse,  or  rather  better. 

"  The  Russet  Catherine  is  a  very  good  middle  sized  peare. 

"  The  Windsor  peare  is  an  excellent  good  peare,  well  knowne  to  most 
persons,  and  of  a  reasonable  greatnesse:  it  will  beare  fruit  some  times  twice 
in  a  yeare  (and  as  it  is  said)  three  times  in  some  places. 

"  The  Norwich  peare  is  of  two  sorts,  Summer  and  Winter,  both  of 
them  good  fruit,  each  in  their  season. 

"  The  Worster  peare  is  blackish,  a  farre  better  peare  to  bake  (when  as 
it  will  be  like  a  Warden,  and  as  good)  than  to  eate  rawe;  yet  so  it  is  not  to 
be  misliked. 

"  The  Muske  peare  is  like  unto  a  Catherine  peare  for  bignesse,  colour, 
and  forme;  but  farre  more  excellent  in  taste,  as  the  very  name  importeth. 

'  The  Rosewater  peare  is  a  goodly  faire  peare,  and  of  a  delicate  taste. 

"  The  Sugar  peare  is  an  early  peare,  very  sweete,  but  waterish. 

.    "i  both  of  them  are  very  good  dry  firme  peares, 
The  Summer  Poppenn  J    .  , 

1(  „     TTT.         _.  •       r  somewhat    spotted,    and    brownish    on    the 

The  Winter  Poppenn  L  . , 

J  outside. 

'  The  greene  Popperin  is  a  winter  fruit,  of  equall  goodnesse  with  the 
former. 

'  The  Soveraigne  peare,  that  which  I  have  seene  and  tasted,  and  so 
termed  unto  me,  was  a  small  brownish  yellow  peare,  but  of  a  most  dainty 
taste;  but  some  doe  take  a  kind  of  Bon  Chretien,  called  the  Elizabeth 
peare,  to  be  the  Soveraigne  peare;  how  truely  let  others  judge. 

'  The  Kings  peare  is  a  very  good  and  well  tasted  peare. 

'  The  peare  Royall  is  a  great  peare,  and  of  a  good  rellish. 

'  The  Warwicke  peare  is  a  reasonable  faire  and  good  peare. 

'  The  Greenfield  peare  is  a  very  good  peare,  of  a  middle  size. 

'  The  Lewes  peare  is  a  brownish  greene  peare,  ripe  about  the  end 
of  September,  a  resonable  well  rellished  fruit,  and  very  moist. 

'  The  Bishop  peare  is  a  middle  sized  peare,  of  a  reasonable  good  taste, 
not  very  waterish;  but  this  property  is  oftentimes  seene  in  it,  that  before 
the  fruit  is  gathered,  (but  more  usually  those  that  fall  of  themselves,  and 
the  rest  within  a  while  after  they  are  gathered)  will  be  rotten  at  the  core, 


THE    PEARS   OF   NEW   YORK  35 

when  there  will  not  be  a  spot  or  blemish  to  bee  scene  on  the  outside,  or  in 
all  the  peare,  untill  you  come  neare  the  core. 

'  The  Wilford  peare  is  a  good  and  a  faire  peare. 

'  The  Bell  peare  a  very  good  greene  peare. 

'  The  Portingall  peare  is  a  great  peare,  but  more  goodly  in  shew  than 
good  indeed. 

'  The  Gratiola  peare  is  a  kinde  of  Bon  Chretien,  called  the  Cowcumber 
peare,  or  Spinola's  peare. 

'  The  Rowling  peare  is  a  good  peare,  but  hard,  and  not  good  before 
it  bee  a  little  rowled  or  bruised,  to  make  it  eate  the  more  mellow. 

'  The  Pimpe  peare  is  as  great  as  the  Windsor  peare,  but  rounder, 
and  of  a  very  good  rellish. 

'  The  Turnep  peare  is  a  hard  winter  peare,  not  so  good  to  eate  rawe, 
as  it  is  to  bake. 

"  The  Arundell  peare  is  most  plentifull  in  Suffolke,  and  there 
commended  to  be  a  verie  good  peare. 

'  The  Berry  peare  is  a  Summer  peare,  reasonable  faire  and  great, 
and  of  so  good  and  wholesome  a  taste,  that  few  or  none  take  harme  by 
eating  never  so  many  of  them. 

'  The  Sand  peare  is  a  reasonable  good  peare,  but  small. 

'  The  Morley  peare  is  a  very  good  peare,  like  in  forme  and  colour 
unto  the  Windsor,  but  somewhat  grayer. 

'  The  peare  pricke  is  very  like  unto  the  Greenfield  peare,  being  both 
faire,  great,  and  good. 

'  The  good  Rewell  is  a  reasonable  great  peare,  as  good  to  bake  as  to 
eate  rawe,  and  both  wayes  it  is  a  good  fruit. 

"  The  Hawkes  Bill  peare  is  of  a  middle  size,  somewhat  like  unto  the 
Rowling  peare. 

"  The  Petworth  peare  is  a  winter  peare,  and  is  great,  somewhat  long, 
faire,  and  good. 

'  The  Slipper  peare  is  a  reasonable  good  peare. 

'  The  Robert  peare  is  a  very  good  peare,  plentifull  in  Suffolke  and 
Norfolke. 

"  The  Pound  peare  is  a  reasonable  good  peare,  both  to  eate  rawe,  and 
to  bake. 

"  The  Ten  Pound  peare,  or  the  hundred  pound  peare,  the  truest  and 
best,  is  the  best  Bon  Chretien  of  Syon,  so  called,  because  the  grafts  cost 
the  Master  so  much  the  fetching  by  the  messengers  expences,  when  he 
brought  nothing  else. 

"  The  Gilloflower  peare  is  a  winter  peare,  faire  in  shew,  but  hard,  and 
not  fit  to  bee  eaten  rawe,  but  very  good  to  bake. 

"  The  peare  Couteau  is  neither  good  one  way  nor  other. 


36  THE    PEARS   OF   NEW   YORK 

"  The  Binsce  peare  is  a  reasonable  good  winter  peare,  of  a  russetish 
colour,  and  a  small  fruit :  but  will  abide  good  a  long  while. 

"  The  Pucell  is  a  greene  peare,  of  an  indifferent  good  taste. 

"  The  blacke  Sorrell  is  a  reasonable  great  long  peare,  of  a  darke  red 
colour  on  the  outside. 

"  The  red  Sorrell  is  of  a  redder  colour,  else  like  the  other. 

"  The  Surrine  is  no  very  good  peare. 

"  The  Summer  Hasting  is  a  little  greene  peare,  of  an  indifferent  good 
rellish. 

"  Peare  Gergonell  is  an  early  peare,  somewhat  long,  and  of  a  very 
pleasant  taste. 

"  The  white  Genneting  is  a  reasonable  good  peare,  yet  not  equall 
to  the  other. 

"  The  Sweater  is  somewhat  like  the  Windsor  for  colour  and  bignesse, 
but  nothing  neare  of  so  good  a  taste. 

"  The  bloud  red  peare  is  of  a  darke  red  colour  on  the  outside,  but 
piercing  very  little  into  the  inner  pulpe. 

"  The  Hony  peare  is  a  long  greene  Summer  peare. 

"  The  Winter  peare  is  of  many  sorts,  but  this  is  onely  so  called,  to  bee 
distinguished  from  all  other  Winter  peares,  which  have  severall  names 
given  them,  and  is  a  very  good  peare. 

'  The  Warden  or  Luke  Wards  peare  of  two  sorts,  both  white  and 
red,  both  great  and  small. 

'  The  Spanish  Warden  is  greater  than  either  of  both  the  former,  and 
better  also. 

"  The  peare  of  Jerusalem,  or  the  stript  peare,  whose  barke  while  it  is 
young,  is  as  plainly  scene  to  be  stript  with  greene,  red,  and  yellow,  as  the 
fruit  it  selfe  is  also,  and  is  of  a  very  good  taste:  being  baked  also,  it  is  as 
red  as  the  best  Warden,  whereof  Master  William  Ward  of  Essex  hath 
assured  mee,  who  is  the  chiefe  keeper  of  the  Kings  Granary  at  Whitehall. 

"  Hereof  likewise  there  is  a  wilde  kinde  no  bigger  than  ones  thumbe, 
and  striped  in  the  like  manner,  but  much  more. 

'  The  Choke  peares,  and  other  wilde  peares,  both  great  and  small, 
as  they  are  not  to  furnish  our  Orchard,  but  the  Woods,  Forrests,  Fields, 
and  Hedges,  so  wee  leave  them  to  their  naturall  places,  and  to  them  that 
keep  them,  and  make  good  use  of  them." 

Three  hundred  years  have  played  havoc  with  the  pears  Parkinson 
knew.  None  are  known  in  America,  and  unless  the  Pound  of  Parkinson  is 
the  Pound  of  today,  not  a  half  dozen  are  found  in  current  lists  in  England. 
Parkinson's  Catherine,  Winter  Bon  Chretien,  Windsor,  Bergamot,  possibly 
the  Pound,  and  his  Gergonell,  the  Jargonelle  of  today,  are  about  all  the 
names  that  would  be  recognized  by  modern  pear-growers.  The  pear  shows 


THE    PEARS   OF    NEW   YORK  37 

far  fewer  familiar  names  at  the  end  of  three  centuries  than  Parkinson  lists 
of  apples,  plums,  cherries,  or  even  the  peach  in  Europe.  Dropping  old 
varieties  can  only  be  interpreted  as  improvement  in  the  pear.  The  pear, 
it  seems  certain,  has  been  more  profoundly  changed  for  the  better  through 
the  touch  of  man's  hand  than  the  other  fruits  named  since  Parkinson  wrote. 
For  this,  pomology  has  the  Belgians  to  thank. 

Pear  culture  seems  to  have  reached  its  height,  if  it  be  judged  by  its 
literature  and  by  the  number  of  varieties  cultivated,  early  in  the  nineteenth 
century.  The  Belgians'  passion  for  pears  was  no  doubt  the  chief  stimulus, 
for  the  Belgian  breeders  spread  their  offerings  with  generous  hand  throughout 
England.  In  1826,  the  catalog  of  the  Horticultural  Society  of  London 
listed  622  pears.  Pomology  in  England  was  then,  and  is  now  as  compared 
with  America,  an  art  of  the  leisure  classes.  This  has  been  an  advantage 
and  a  disadvantage  to  the  pear  in  England.  The  advantage  is  that  when 
fruit  is  grown  for  pleasure  many  varieties  are  grown  to  add  novelty  to 
luxury  so  that  the  fruit  is  thereby  more  rapidly  improved  and  its  culture 
brought  to  greater  perfection.  The  disadvantage  is  that  those  who  grow 
fruit  for  market  find  a  poorer  market  for  their  wares  since  those  who  should 
be  their  best  customers  supply  their  own  wants.  For  the  reason,  therefore, 
that  the  English  take  delight  in  growing  their  own  fruit,  pear-growing  is 
not  the  great  commercial  enterprise  that  it  is  in  America. 

Pear-growing  in  England  differs  from  that  of  America  in  another 
respect.  The  pear-tree  in  England  is  built  as  much  as  planted.  In  many 
plantations  each  tree  has  a  precise  architectural  form.  The  plants  are 
trained  into  fans,  cordons,  espaliers  and  u-forms  on  walls;  or  as  pyramids, 
globes,  or  vases  in  the  open ;  sometimes  in  fantastic  shapes  to  suit  the  fancy 
of  the  grower ;  and  now  and  then  as  a  hedge  or  border.  The  undisciplined 
standards  of  America  are  hardly  known,  though  what  the  English  call  a 
standard  seems  to  be  increasing.  This  difference  in  training  is  due  in  part 
to  the  necessity  of  meeting  different  climatic  conditions,  and  in  part  to 
greater  devotion  on  the  Englishman's  part  to  the  art  of  gardening  —  the 
use  of  the  shears,  the  knife,  and  the  billhook  give  the  gardener  greater 
scope.  The  pear-tree  in  England  is  often  decorative  as  well  as  useful. 

THE    PEAR    IN   AMERICA 

The  pear  is  a  popular  fruit  in  America,  but  its  culture  as  a  commercial 
product  is  limited  to  a  few  favored  localities.  From  the  earliest  records 
of  fruit-growing  in  America  the  pear  has  been  grown  less  than  the  apple 


38  THE    PEARS   OF   NEW   YORK 

and  peach  and  scarcely  more  than  the  cherry  and  plum.  In  Europe,  it 
is  a  question  if  the  pear  is  not  more  commonly  grown  than  the  apple,  and 
is  much  more  common  than  the  plum  and  the  peach,  the  last-named  fruit 
being  grown  out  of  doors  for  most  part  only  in  southern  Europe.  Pears 
are  more  varied  in  size,  shape,  texture,  and  flavor  of  flesh  than  others  of 
the  hardy  tree-fruits,  and  in  length  of  season  exceed  all  others  excepting 
the  apple.  Varieties  of  pears,  possibly,  have  the  charm  of  individuality 
more  marked  than  varieties  of  its  orchard  associates.  The  trees,  where 
environment  permits  their  culture,  are  not  difficult  to  grow,  and  attain 
greater  size,  produce  larger  crops,  and  live  longer  than  any  other  hardy 
fruit.  Why,  then,  is  the  pear  not  more  popular  in  America?  Conditions 
of  climate,  pests,  season  of  ripening,  taste,  and  trade  prevent  the  expansion 
of  pear-culture  on  this  side  of  the  Atlantic. 

The  climate  in  most  parts  of  America  is  uncongenial  to  the  pear. 
Pears  from  the  European  stock,  to  which  most  varieties  grown  in  America 
belong,  thrive  only  in  relatively  equable  climates,  and  do  not  endure  well 
the  sudden  and  extreme  variations  in  climate  to  which  most  parts  of  this 
continent  are  subject.  Extremes  of  heat  or  cold,  wetness  or  dryness,  are 
fatal  to  the  pear.  In  North  America,  therefore,  commercial  pear-culture 
is  confined  to  favored  localities  on  the  Atlantic  seaboard,  about  the  Great 
Lakes,  and  on  the  Pacific  slope.  Even  in  these  favored  regions,  pears 
sent  to  market  come  largely  from  the  plantations  of  specialists.  On  the 
Atlantic  seaboard,  European  pears  are  products  of  commerce  only  in 
southern  New  England  and  New  York,  westward  through  Ohio  on  the 
shores  of  Lake  Erie,  and  in  the  southern  lake  regions  of  Michigan.  Away 
from  these  bodies  of  water  to  the  Pacific,  varieties  of  European  pears  refuse 
to  grow  except  with  the  utmost  care  in  culture  and  selection  of  sites.  On 
the  Pacific  slope,  in  the  hardy-fruit  regions,  the  pear  reaches  its  highest 
development  in  the  New  World.  Oriental  pears,  or  varieties  having 
Oriental  blood,  as  Kieffer  and  Le  Conte,  are  grown  in  every  part  of  America 
where  the  culture  of  hardy  fruits  is  attempted. 

Liability  to  loss  by  pests  is  a  great  detriment  to  the  popularity  of  the 
pear  in  America.  The  insect  pests  of  pears  are  numerous.  Codling-moths 
attack  the  fruit  wherever  the  pear  is  grown  in  America,  and  can  be  kept 
down  only  by  expensive  arsenical  sprays.  The  psylla,  while  irregular  in 
its  outbreaks,  is  most  damaging  and  hard  to  control  when  it  appears.  These 
are  the  chief  insect  enemies,  but  a  dozen  others  take  more  or  less  toll  from 
tree  or  fruit.  Foliage  and  fruit  are  attacked  by  several  parasitic  fungi, 


THE   PEARS   OF   NEW   YORK  39 

of  which  pear-scab  is  most  troublesome,  requiring  treatment  wherever  the 
pear  is  grown,  and  under  favorable  conditions  for  the  fungus  preventives 
often  fail  to  give  the  fruits  a  fair  cheek.  But  of  all  diseases  pear-blight  is 
the  most  serious,  its  effects  and  virulency  being  such  as  to  give  it  the  popular 
name  "  fire-blight."  It  is  caused  by  a  bacterium  which  cannot  be  checked 
by  sprays,  and  must  be  combatted  with  expensive  and  unsatisfactory 
sanitary  measures,  such  as  cutting  out  branches  and  trees,  so  drastic  as 
to  make  impossible  commercial  cultivation  of  pears  in  regions  where  climate 
favors  the  disease. 

Pears  compete  with  apples  more  than  with  any  other  fruit,  but  are 
at  a  disadvantage  with  this  near  relative  in  having  a  much  shorter  period 
during  which  the  fruits  can  be  used.  Varieties  of  the  two  fruits  begin  to 
ripen  at  nearly  the  same  season,  but  there  are  few  sorts  of  pears  in  season 
later  than  December,  and  these  are  of  poorer  quality  than  the  fall  varieties; 
while  apples  are  abundant  and  of  prime  quality  four  or  five  months  later, 
and  may  be  kept  until  early  apples  usher  in  a  new  season.  During  most 
of  its  season,  also,  the  pear  must  compete  with  the  perishable  summer 
and  autumn  plums  and  peaches,  so  luscious  and  delectable  that  the  firmer 
and  less  highly  flavored  pome-fruits  suffer  in  comparison. 

Still  another  reason  why  the  pear  is  not  a  popular  dessert  fruit  in 
America  is  that,  of  all  fruits,  the  varieties  of  this  one  are  the  most  variable 
in  quality  of  the  product.  Sorts  that  should  produce  pears  of  highest 
quality  bear  fruits  poor  or  indifferent  in  texture  and  flavor  in  unfavorable 
seasons,  on  unsuitable  soils,  or  under  neglect,  Good  pears  can  be  grown 
only  when  environmental  factors  are  favorable  and  under  the  most  gener- 
ous treatment.  Extensive  cultivation  of  the  Kieffer  and  its  kin  for  can- 
ning has  hindered  the  cultivation  of  pears  for  the  fruit-stand  and  to  grace 
the  table  as  a  dessert  fruit.  So  common  has  the  Kieffer  become  that  many 
of  the  present  generation  are  hardly  aware  that  the  pear  may  be  a  delicious 
fruit  to  eat  out  of  hand. 

Lastly,  the  pear  falls  short  of  the  apple  as  a  commercial  product 
because  it  is  not  nearly  so  satisfactory  to  handle  as  a  commercial  crop. 
Pears  are  more  difficult  to  pack,  and  do  not  stand  transportation  as  well 
as  apples.  They  cannot  be  kept  in  cold  storage  nearly  as  long,  and  decay 
more  quickly  when  brought  into  warmer  temperatures.  The  demand  for 
evaporated  pears  is  slight  in  comparison  with  that  for  evaporated  apples, 
and  although  perry,  the  expressed  juice  of  pears,  is  quite  as  refreshing  as 
cider,  this  by-product  of  the  fruit  is  little  known  in  America.  As  a  pre- 


40  THE    PEARS   OF   NEW   YORK 

pared  product,  the  pear  surpasses  the  apple  only  as  a  canned  fruit.  Failing 
in  comparison  with  the  apple,  as  a  commercial  product,  pears  are  largely 
left  to  fruit  connoisseurs,  and  with  these  a  generation  ago  the  pear  was 
the  fruit  of  fruits,  many  splendid  collections  of  it  having  been  made  in 
regions  where  pears  could  be  grown.  With  the  expansion  of  commercial 
fruit-growing,  collections  of  pears,  and  with  them  many  choice  varieties, 
have  gone  out  of  cultivation  —  more  is  the  pity  —  and  pear-growing  has 
expanded  least  of  all  the  fruit  industries  in  the  United  States. 

With  this  brief  discussion  of  the  present  status  of  pear-culture  in  this 
country,  we  can  proceed  to  trace  the  history  of  the  pear  with  more 
exactness  by  reason  of  knowing  its  limitations  under  American  conditions. 

The  peach  is  the  only  hardy  fruit  that  belongs  to  the  heroic  age  of 
Spanish  discovery  in  the  New  World.  Pears,  apples,  plums,  and  cherries 
came  to  the  new  continent  with  the  French  and  English.  The  early 
records  of  fruit-growing  in  America  show  that  the  pear  came  among  the 
first  luxuries  of  the  land  in  the  French  and  English  settlements  from  Canada 
to  Florida.  Pioneers  in  any  country  begin  at  once  to  cultivate  the  soil 
for  the  means  of  sustenance.  Naturally,  cereals  and  easily-grown  nutri- 
tious vegetables  receive  attention  first  as  giving  more  immediate  harvests 
and  more  sustaining  fare  to  supplement  game  and  fish.  Agriculture  and 
gardening  usually  precede  orcharding,  and  this  was  the  case  in  early  settle- 
ments in  America,  but  not  long.  The  first  generation  born  in  colonial 
America  knew  and  used  all  of  the  hardy  fruits  from  Europe ;  as  many  records 
attest,  and  of  which  there  is  confirmatory  proof  with  the  pear  in  many 
ancient  pear-trees  of  great  size  near  the  old  settlements,  some  of  which 
were  planted  by  the  first  settlers  from  Europe.  Of  pears,  many  notable 
trees  planted  by  the  hands  of  the  first  English  and  French  who  crossed 
the  seas  to  settle  the  new  country  were  conspicuous  monuments  in  various 
parts  of  America  in  the  memory  of  men  still  living,  if,  indeed,  some  of  the 
old  trees  themselves  are  not  still  standing. 

Of  these  ancient  pear-trees,  New  England  furnishes  the  most  notable 
monuments  to  mark  the  introduction  of  this  fruit  in  the  New  World.  For- 
tunately, their  histories  have  been  preserved  in  several  horticultural  annals, 
and  of  these  accounts  the  fullest  and  best  is  by  Robert  Manning,  Jr.,  in 
the  Proceedings  of  the  American  Pomological  Society  for  1875,  pages  100 
to  103.  Manning's  notes  throw  so  much  light  on  the  early  history  of  the 
pear  in  New  England,  as  well  as  upon  the  varieties  then  grown,  that  they 
are  published  in  full. 


THE    PEARS   OF   NEW   YORK  4! 

'  The  Endicott  Pear.  The  tradition  in  the  Endicott  family  is  that  this 
tree  was  planted  in  1630.  It  is  said  that  the  trees  constituting  the  original 
orchard  came  over  from  England  in  June,  in  the  Arabella  with  Governor 
Winthrop,  or  in  one  of  the  other  ships  of  the  fleet  arriving  at  Salem 
in  June.  The  farm  on  which  the  tree  now  stands,  not  having  been  granted 
to  Endicott  until  1632,  it  is  not  probable  that  the  trees  were  planted  there 
before  that  time,  but  they  might  have  been  at  first  set  in  the  Governor's 
town  garden  at  Salem,  where  the  Rev.  Francis  Higginson,  on  his  arrival 
in  the  summer  of  1629,  found  a  vine-yard  already  planted.  The  tradition 
further  states  that  the  Governor  said  that  the  tree  was  of  the  same  date 
with  a  sun-dial  which  formerly  stood  near  it.  This  dial,  after  having 
passed  through  the  hands  of  the  Rev.  William  Bentley,  D.D.,  is  now  in 
the  Essex  Institute  in  Salem,  and  bears  the  date  1630,  with  the  Governor's 
initials.  The  farm,  which  early  bore  the  name  of  '  Orchard,'  was  occupied 
and  cultivated  by  the  Governor  and  his  descendants  for  184  years,  from 
1632  to  1816,  and  was  held  solely  by  the  original  grant  until  1828,  a  period 
of  196  years.  Under  these  circumstances  the  history  of  the  tree  is  more 
likely  to  have  been  handed  down  correctly  than  if  the  estate  had  changed 
hands.  It  is  certain  that  Governor  Endicott  was  early  engaged  in  propa- 
gating trees,  for  in  a  letter  to  John  Winthrop  in  1644,  he  speaks  of  having 
at  least  500  trees  burnt  by  his  children  setting  fire  near  them,  and,  in  a 
letter  to  John  Winthrop,  Jr.,  a  year  later,  of  being  engaged  to  pay  for  1500 
trees. 

"  As  early  as  1763  the  tree  was  very  old  and  decayed.  It  was  very 
much  injured  in  the  gale  of  1804.  In  the  gale  of  1815  it  was  so  much 
shattered  that  its  recovery  was  considered  doubtful.  It  was  injured  again 
in  a  gale  about  1843.  For  the  last  fifty  years  it  has  been  protected  by  a 
fence  around  it.  In  1837  it  was  eighty  feet  high  by  measurement  and 
fifty-five  feet  in  the  circumference  of  its  branches,  and  does  not  probably 
vary  much  from  these  dimensions  now.  Two  suckers  have  sprung  up  on 
opposite  sides  of  the  tree,  which  bear  the  same  fruit  as  the  original,  proving 
it  to  be  ungrafted.  It  stands  near  the  site  of  the  first  mansion  of  the  Gov- 
ernor, on  a  slope  where  it  is  somewhat  sheltered  from  the  north  and  north- 
west winds.  The  soil  is  a  light  loam,  with  a  substratum  of  clay.  Grafts 
taken  from  the  old  tree  grow  very  vigorously.  From  a  pomological  point 
of  view,  the  fruit  is  of  no  value.  It  is  hardly  of  medium  size,  roundish, 
green,  with  more  or  less  rough  russet,  very  coarse,  and  soon  decays. 

"  It  may  be  of  interest  to  state  that  the  farm  on  which  the  old  tree 
stands  is  again  in  the  Endicott  name,  having  lately  been  purchased  by  a 
descendant  of  the  Governor.  The  tree  stands  in  the  town  of  Danvers 
originally  a  part  of  Salem. 

"  For  further  facts  concerning  this  tree,  see  the  Transactions  of  the 
Massachusetts  Horticultural  Society  for  1837,  and  also  an  article  by  Charles 


42 


THE    PEARS   OF   NEW   YORK 


M.  Endicott,  a  descendant  of  the  Governor,  in  Hovey's  Magazine  of  Hor- 
ticulture, vol.  xix,  p.  254,  June,  1853,  from  which  the  above  account  has 
been  mainly  derived.  Each  of  these  articles  is  illustrated  with  a  cut  of 
the  pear. 

"  The  Orange  Pear.  This  tree  is  owned  by  Capt.  Charles  H.  Allen, 
and  stands  in  his  yard  on  Hardy  street,  Salem.  The  Rev.  Dr.  Bentley, 
who  died  about  1820,  investigated  the  history  of  this  tree  and  found  it 
to  be  then  180  years  old,  which  would  make  it  now  235  years  old.  The 
trunk  is  hollow,  nine  feet  five  inches  in  circumference  in  the  smallest  part 
near  the  ground;  just  below  the  limbs  it  is  several  inches  more.  The  tree 
is  more  than  forty  feet  high,  and  the  limbs  are  supported  by  shores.  It 
was  grafted  in  the  limbs,  as  a  branch  fifteen  or  twenty  years  old,  shooting 
out  several  feet  higher  than  a  man's  head,  produces  '  Button  '  pears,  and 
a  large  limb,  part  of  which  was  '  Button  '  which  grew  out  still  higher  up, 
was  blown  off  several  years  ago.  In  the  very  favorable  pear  season  of 
1862  it  bore  thirteen  and  a  half  bushels  of  pears.  It  bears  in  alternate  years, 
having  produced  eight  and  a  half  bushels  in  1873.  The  brittleness  of  the 
limbs  of  old  pear  trees  is  well  known,  yet  Capt.  Allen,  with  a  care  worthy 
of  imitation,  gathers  every  pear,  excepting  about  a  dozen  specimens,  by 
hand. 

"  This  variety  was,  until  the  introduction  of  the  modern  kinds,  highly 
esteemed.  It  is  above  medium  size,  averaging  fifty-six  pears  to  the  peck, 
globular  obtuse  pyriform,  covered  with  thin  russet,  juicy  when  gathered 
early  and  ripened  in  the  house;  of  pleasant  flavor  but  rather  deficient  in 
this  respect.  It  is  ripe  about  the  middle  of  September.  It  was  considered 
by  my  father  a  native,  and  was  called  by  him  the  American  Orange,  and 
after  examination  of  the  descriptions  and  plates,  I  cannot  think  it  the  same 
as  the  Orange  Rouge  or  Orange  d'Automne  of  Duhamel,  Decaisne,  and 
Leroy.  The  Hon.  Paul  Dudley,  Esq.,  of  Roxbury,  in  some  '  Observations 
on  some  of  the  Plants  in  New  England  with  remarkable  Instances  of  the 
Power  of  Vegetation,'  communicated  to  the  Royal  Society  of  London  (I 
quote  from  the  '  Philosophical  Transactions,'  abridged,  London,  1734, 
Vol.  VI,  Part  II,  p.  341),  says:  '  An  Orange  Pear  Tree  grows  the  largest, 
and  yields  the  fairest  fruit.  I  know  one  of  them  near  forty  Foot  high,  that 
measures  six  Foot  and  six  Inches  in  Girt,  a  Yard  from  the  Ground,  and 
has  borne  thirty  Bushels  at  a  Time,  and  this  Year  I  measured  an  Orange 
pear,  that  grew  in  my  own  Orchard,  of  eleven  Inches  round  the  Bulge.' 

"  If  this  is,  as  believed,  of  native  origin,  it  is  the  oldest  American  fruit 
in  cultivation,  unless  we  except  the  Apple  pear,  which  is  probably  of  about 
the  same  date.  This  is  small,  oblate,  of  pale  yellow  color,  ripening  in  August. 
It  is  quite  distinct  from  the  Poire  Pomme  d'Hiver,  of  Leroy,  and  I  think 
also  from  the  Poire  Pomme  d'Ete,  of  the  same  author.  I  had  supposed 
the  variety  to  be  extinct,  but  last  year  discovered  in  a  garden  in  Salem 


THE    PEARS   OF   NEW   YORK  43 

the  remnant  of  an  old  tree  with  a  trunk  four  feet  in  diameter,  and  still 
producing  fruit. 

'  The  Orange  pear  tree  which  produced  the  specimens  exhibited,  was 
inherited  by  the  present  owner  from  his  father,  to  whom  it  came  from  his 
wife.  It  had  descended  to  her  almost  from  the  first  settlement  of  Salem, 
but  partly  in  the  female  line,  so  that  the  name  of  the  owner  sometimes 
changed.  The  house  on  the  estate  was  built  in  1812,  having  replaced  one 
which  was  pulled  down  after  standing  150  years.  Within  the  period  of  a 
generation  there  were  standing  in  Salem  several  trees  of  the  Orange  pear, 
some  of  which  were  reputed  to  be  more  than  two  centuries  old,  and  all  of 
which  were  undoubtedly  very  ancient,  but  they  are  all  now  gone  except 
Capt.  Allen's,  the  last  one  having  been  blown  down  in  the  winter  of  1874-75. 
I  have  heard  a  tradition  that  this  last  mentioned  tree  was  one  of  several 
imported  from  England  and  planted  in  gardens  at  intervals  on  the  northerly 
side  of  the  principal  street  in  Salem.  This  tradition  may  or  may  not  be 
true  with  regard  to  these  trees,  but  it  would  not  apply  to  the  Allen  tree,  for 
the  height  at  which  it  was  grafted  forbids  the  idea  that  it  was  imported 
from  England  in  a  grafted  state. 

'  The  Anthony  Thacher  Pear.  This  tree  stands  near  the  meadows 
about  a  fourth  of  a  mile  north  of  the  Universalist  church  in  Yarmouth, 
where  Anthony  Thacher's  house  formerly  stood.  It  is  a  large,  rotten- 
hearted  old  tree.  It  has  lost  nearly  all  its  old  branches,  but  has  thrown 
out  many  new  ones.  The  late  Judge  George  Thacher,  who,  if  now  living, 
would  be  1 20  years  old,  inquired  into  its  history,  and  made  the  matter  cer- 
tain that  it  was  planted  by  Anthony  Thacher  about  1640.  It  is  believed 
to  be  a  grafted  tree,  as  it  contracts  two  or  three  inches  at  about  a  foot  and  a 
half  from  the  ground.  It  is  taken  good  care  of  and  will  probably  last  many 
years.  It  is  now  owned  by  the  heirs  of  James  C.  Hallet.  There  are  other 
trees  of  the  same  kind  in  the  vicinity,  but  their  age  cannot  be  proved. 
'  The  fruit  is  of  medium  size,  ovate  pyriform,  green,  changing  to 
yellow  at  maturity,  of  tolerable  quality,  ripening  early  in  September. 
For  the  specimens  exhibited,  as  well  as  the  facts  above  noted,  I  am  indebted 
to  the  kindness  of  Amos  Otis,  Esq.,  of  Yarmouth  Port,  who  had  made  the 
local  history  of  Cape  Cod  his  study  for  the  last  fifty  years,  and  who  died 
much  lamented  on  the  I9th  of  October  last. 

"  Anthony  Thacher  came  from  England  in  1635,  and  after  residing 
in  Marshfield,  removed  to  Yarmouth  in  1639,  being  one  of  the  three  original 
grantees  of  land  in  that  town.  The  late  Dr.  James  Thacher,  of  Plymouth, 
author  of  the  '  American  Orchardist '  (published  in  1821),  was  a  descend- 
ant of  Anthony  in  the  sixth  generation.  Anthony  Thacher  accompanied 
his  cousin,  Rev.  John  Avery,  in  that  disastrous  voyage  of  which  Whittier 
has  perpetuated  the  memory  in  his  ballad,  '  The  Swan  Song  of  Parson 
Avery.'  Anthony  Thacher  got  ashore  on  Thacher's  Island,  the  headland 


44 


THE    PEARS   OF   NEW   YORK 


of  Cape  Ann,  and  gave  name  to  the  island.     (See  Whittier's  '  Home  Ballads  ' 
and  Young's  '  Chronicles  of  the  First  Planters  of  Massachusetts,'  p.  485.) 

"  I  endeavored,  but  without  success,  to  obtain  fruit  from  the  pear 
tree  planted  at  least  as  early  as  1650,  by  Governor  Prence,  or  Prince,  at 
Eastham,  on  Cape  Cod,  and  now  owned  by  Capt.  Ezekiel  Doane.  It  is 
known  as  the  Fall  pear.  It  is  about  the  size  of  a  hen's  egg,  tapering  towards 
both  ends,  green,  nearly  covered  with  thin  russet,  of  inferior  quality,  but 
not  as  coarse  as  the  Endicott.  In  1836  it  was  a  nourishing,  lofty  tree, 
producing  an  average  of  fifteen  bushels  of  fruit.  It  consisted  of  two  stems, 
branching  from  the  ground,  the  larger  of  which  was  blown  down  in  the 
great  storm  of  April,  1851.  The  portion  now  remaining  is  thirty-five  feet 
high.  It  is  a  natural  tree  and  has  not  failed  of  bearing  for  twenty  years. 
It  stands  in  low  ground. 

"  The  Pickering  or  Warden  Pear.  This  tree  was  grafted  on  the  igth  of 
April,  1775,  the  day  the  battle  of  Lexington  was  fought,  and  must  have 
been  at  that  time  a  small  tree.  It  is  called  by  the  owner  the  Uvedale 
Warden  or  Pickering  pear,  which  are  synonyms  of  the  Uvedale's  St.  Ger- 
main or  Pound,  but  it  is  entirely  distinct  from  that  variety,  being  much 
smaller  as  well  as  otherwise  different.  It  resembles,  and  very  probably 
is  identical  with,  a  variety  which  I  have  known  as  the  English  Warden, 
but  which  I  do  not  find  described  in  any  pomological  work,  and  have  not 
seen  for  years.  It  is  of  medium  size,  turbinate,  light  yellow,  with  a  dull 
brownish  cheek,  in  use  in  winter,  for  cooking  only.  Paul  Dudley  says, 
in  the  paper  above  quoted,  '  I  have  a  Warden  Pear  Tree  that  measures 
five  Foot  six  Inches  round.' 

"  The  Pickering  tree  contracts  suddenly  at  about  a  foot  from  the 
ground,  where  it  must  have  been  grafted.  It  shows  no  sign  of  being  grafted 
elsewhere.  Below  the  point  of  grafting,  it  is  full  two  feet  in  diameter  and 
is  about  twenty-five  feet  high.  It  stands  in  a  low,  moist  place.  The 
top  was  much  injured  by  the  great  gale  of  September,  1869,  losing  several 
large  limbs,  but  the  tree  is  on  the  whole  in  good  preservation.  In  the  same 
garden  is  a  tree  probably  as  old  or  older,  believed  to  be  a  Messire  Jean. 

"  The  estate,  now  much  circumscribed  from  its  original  extent,  on 
which  this  tree  stands,  has  been  in  the  same  family  since  1642,  having 
been  purchased  in  that  year  by  John  Pickering,  who  came  from  England 
in  1637,  and  built  the  house,  now  standing  and  occupied  by  the  owner, 
in  1651.  It  is  on  Broad  street,  Salem.  The  tree  was  grafted  by  John 
Pickering,  of  the  fifth  generation. 

'  The  Hon.  Timothy  Pickering,  eminent  for  his  incorruptible  integrity 
and  immovable  firmness,  who  successively  held  the  offices  of  Adjutant- 
general  and  Quartermaster-general  in  the  Revolutionary  army,  and  of 
Postmaster-general,  Secretary  of  War,  and  Secretary  of  State  in  the  Cabinet 
of  President  Washington,  and  continued  to  hold  the  last  named  office 


THE    PEARS   OF   NEW    YORK  45 

under  President  Adams,  was  a  brother  of  John.  At  the  breaking  out  of 
the  Revolution  he  was  Colonel  of  the  Essex  regiment,  and  on  the  day  when 
this  tree  was  grafted  by  John  Pickering,  who  was  an  invalid,  his  more  vig- 
orous brother  mustered  his  regiment  and  marched  to  intercept  the  retreat- 
ing British  troops.  Timothy  Pickering  was  also  interested  in  agriculture, 
having  been  Secretary  of  the  Philadelphia  Society  for  Promoting  Agricul- 
ture, the  oldest  agricultural  society  in  the  United  States,  and  after  his  return 
to  Massachusetts,  was  the  first  President  of  the  Essex  County  Agricultural 
Society.  The  estate  on  which  the  old  pear  tree  stands  was  devised  by 
John  Pickering,  who  died  unmarried,  to  his  nephew  John,  son  of  Timothy, 
the  most  eminent  American  philologist  of  his  time.  On  his  death,  it 
descended  to  his  son  John,  the  present  owner,  to  whom  I  am  indebted  for 
the  facts  here  stated,  as  well  as  for  the  specimens  of  fruit  exhibited  at 
Chicago  last  September." 

Out  of  an  embarrassing  number  of  references  in  regard  to  the  early 
introduction  of  the  pear  in  New  England  one  may  choose  the  following: 
Francis  Higginson,  writing  in  1629,  notes  that  pears  are  under  cultivation 
in  New  England.1  In  the  same  year,  a  memorandum  of  the  Massachusetts 
Company  shows  that  seeds  of  pears,  with  those  of  other  fruits  were  sent 
to  the  colony.2  Trees  from  these  seeds  grew  amazingly  fast  in  the  virgin 
soils  of  the  colony,  for  John  Josselyn,  who  made  voyages  to  New  England 
in  1638  and  1639,  writing  in  his  New  England  Rarities  Discovered,  notes 
that  "  fruit  trees  prosper  abundantly  "  enumerating,  among  others,  those 
of  the  pear.3  Josselyn  further  says  "the  Kernels  sown  or  Succors  planted 
produce  as  fair  and  good  fruit,  without  grafting,  as  the  trees  from  which 
they  were  taken,"  and  that  "  the  Countrey  is  replenished  with  fair  and 
large  Orchards."  As  early  as  1641  a  nursery  had  been  started  in  Massa- 
chusetts and  no  doubt  was  selling  pear-trees.  These  probably  came  from 
seeds,  for  trees  were  not  imported  until  in  the  next  century.  Varieties 
were  few  then  as  for  many  years  later.  In  1726,  Paul  Dudley,  one  of  the 
Chief  Justices  of  Massachusetts,  in  a  paper  in  the  Philosophical  Trans- 
actions, says,  "  Our  apples  are  without  doubt  as  good  as  those  of  England* 
and  much  fairer  to  look  to,  and  so  are  the  pears,  but  we  have  not  got  all 
the  sorts."  In  another  paragraph,  Justice  Dudley  gives  the  following 
account  of  several  varieties  of  pears  in  these  first  orchards  in  New  England. 

He  says:4    "An  Orange  Pear  Tree  grows  the  largest  and  yields  the 

1  Mass.  Hist.  Soc.  Collections  i  st  Ser.  i :  1 1 8. 

2  Mass.  Records  i :  24. 

8  Mass.  Hist.  Collections  3d  Ser.  23:337- 
4  Hist.  Mass.  Hort.  Soc.  p.  16.     1829-1878. 


46  THE    PEARS   OF   NEW   YORK 

fairest  Fruit.  I  know  one' of  them  near  forty  Foot  high,  that  measures  six 
Foot  and  six  Inches  in  Girt,  a  Yard  from  the  Ground,  and  has  borne  thirty 
Bushels  at  a  Time:  and  this  year  I  measured  an  Orange  Pear,  that  grew  in  my 
own  Orchard,  of  eleven  Inches  round  the  Bulge.  I  have  a  Warden  Pear 
Tree,  that  measures  five  Foot  six  Inches  round.  One  of  my  Neighbors  has 
a  Bergamot  Pear  Tree  that  was  brought  from  England  in  a  Box,  about  the 
Year  1643,  that  now  measures  six  Foot  about,  and  has  borne  twenty-two 
Bushels  of  fine  Pears  in  one  Year.  About  twenty  years  since,  the  Owner 
took  a  Cyon,  and  grafted  it  upon  a  common  Hedge  Pear;  but  the  Fruit 
does  not  prove  altogether  so  good,  and  the  Rind  or  Skin,  is  thicker  than 
that  of  the  Original." 

Thus,  early  in  the  history  of  Massachusetts,  the  pear  was  largely 
planted  and  became  a  prominent  fruit.  These  early  plantations  grew  so 
well  that  no  doubt  they  inspired  the  horticulturists  of  the  first  half  of  the 
nineteenth  century,  of  which  the  names  of  Dearborn,  Hovey,  Kenrick, 
the  two  Mannings,  and  Wilder  are  notable  in  the  history  of  the  pear  in 
this  country,  to  undertake  the  popularization  of  this  fruit  by  extensive 
culture,  by  breeding  new  varieties,  and  by  the  introduction  of  the  best 
pears  from  Europe.  Their  work,  as  we  shall  see  later,  gave  pear-growing 
its  first  great  impetus  in  America.  Until  the  middle  of  the  last  century, 
the  pear  industry  in  America  centered  in  Massachusetts;  and  most  of  the 
new  varieties  which  originated  in  this  country  and  nearly  all  of  the  intro- 
ductions from  abroad  came  from  that  state. 

The  pear  was  not  neglected  in  the  other  New  England  states  as  the 
horticultural  records  of  all  attest,  but  its  history  in  the  several  states  is 
so  similar  in  time  and  events  that  the  account  of  its  early  culture  in  Massa- 
chusetts suffices  for  the  whole  region.  It  must,  however,  be  noted  that 
the  pear  was  introduced  in  Maine  at  a  very  early  date,  probably  by  the 
French.  In  an  orchard  on  the  east  bank  of  the  Sheepscot,  below  Wis- 
casset  Bay,  a  venerable  pear-tree  stood  until  early  in  the  nineteenth  century 
of  such  girt  and  height  that  it  was  supposed  to  be  more  than  200  years  old. 
Of  the  planting  of  this  orchard  there  are  no  records  nor  traditions.  The 
most  reasonable  supposition  was  that  the  trees  had  been  planted  there  by 
the  French  in  one  of  the  several  attempts  of  France  to  colonize  the  coast 
of  Maine.1 

This  introduction  of  the  French  in  the  history  of  the  pear  in  the  New 
World,  brings  us  to  a  discussion  of  the  part  they  took  in  bringing  this  fruit 
to  America.  The  debt  to  France  for  early  horticulture  in  America  rests 

1  Report  of  Me.  Pom.  Soc.  7: 1873. 


THE    PEARS   OF   NEW   YORK  47 

largely  on  tradition,  but  in  the  case  of  the  pear,  there  are  such  substantial 
proofs  of  it  in  ancient  pear-trees  of  enormous  size  found  on  the  sites  of  old 
French  settlements,  that  though  there  are  no  written  records,  and  even 
the  people  and  their  habitations  have  disappeared,  it  is  certain  that  the 
seeds  from  which  these  venerable  trees  sprang  were  planted  by  early  French 
explorers  or  missionaries.  The  first  plantings  of  pears  made  by  the  French 
were  in  Canada.  History  and  tradition,  substantiated  by  ancient  trees, 
make  certain  that  this  fruit  was  planted  by  the  first  French  settlers  in 
Nova  Scotia,  Cape  Breton,  Prince  Edward  Island,  in  favored  situations 
bordering  on  the  St.  Lawrence,  and  on  the  islands  in  this  river,  notably 
the  Island  of  Montreal.  Later  plantations  of  fruit  were  set  in  the  Niagara 
region  and  along  the  Detroit  river.  No  new  varieties  seem  to  have  come 
from  these  early  plantings  in  Canada,  but  they  demonstrated  that  pear- 
growing  was  possible. 

The  history  of  the  pear  in  America  cannot  be  written  without  making 
note  of  the  magnificent  specimens  of  this  fruit  standing  until  recent  years  - 
a  few  may  still  be  found  —  about  the  old  French  settlements  in  Michigan, 
Indiana,  and  Illinois.  These  are  offspring  of  seeds  brought  from  France. 
A  century  ago  the  French  habitants  in  Detroit  had  a  tradition  as  to  the 
manner  in  which  these  pears  were  introduced.  The  legend  ran  that  an 
emigrant  from  France  brought  three  pear  seeds  in  his  vest  pocket,  which, 
planted  on  the  banks  of  the  Detroit  river,  became  the  parents  through 
suckers  and  seeds  of  the  gigantic  old  pear-trees  that  have  long  been  such 
striking  landmarks  of  the  towns  and  farms  on  the  Detroit  river.  No 
doubt  these  trees  are  the  remains  of  orchards  in  which  there  were  apples, 
and  possibly  some  plums  and  cherries,  of  which  the  shorter-lived  trees  long 
since  disappeared,  while  the  pears,  flourishing  in  a  green  old  age,  are  the 
sole  remaining  relics  of  the  old  French  settlements  of  this  region.  The 
writer  herewith  puts  on  record  another  account  of  these  truly  remarkable 
pears  as  he  saw  them  in  1899. 

All  of  these  ancient  French  pears  are  of  the  same  type,  but  the  fruits 
vary  slightly,  indicating  that  the  trees  were  grown  from  seeds,  although 
some  may  have  come  from  sprouts  since  many  of  the  trees  throw  out  sprouts 
abundantly.  The  pears  are  of  medium  size,  usually  turbinate,  and  lemon- 
yellow  is  the  predominating  color.  The  ripening  season  runs  from  late  sum- 
mer to  early  winter.  The  flesh  is  melting,  juicy,  usually  mildly  sweet, 
spicy,  not  high  in  quality  for  dessert  but  excellent  for  all  culinary  purposes. 
But  the  most  remarkable  characters  of  these  French  pears  are  the  great 


48  THE   PEARS   OF   NEW   YORK 

size  of  the  trees  and  their  vigor,  healthfulness,  productiveness,  and  lon- 
gevity. The  trees  have  the  majestic  port  of  a  century-old  elm  or  oak. 
They  attain  a  height  of  eighty  feet ;  a  girt  of  eight  or  ten  feet  is  not  uncom- 
mon, while  one  monarch  measured  by  the  writer  fell  a  few  inches  short  of 
eleven  feet  in  circumference  three  feet  from  the  ground.  The  leaves  are 
small  but  abundant,  and  are  of  the  luxuriant  green  color  that  betokens 
great  vigor.  The  trees  have  attained  immunity  to  blight,  but  the  fruits  are 
inviting  prey  to  codling-moth  when  that  insect  is  rife.  In  these  rich  river- 
bottom  lands  the  trees  almost  annually  load  themselves  with  fruit,  a  crop 
of  from  forty  to  fifty  bushels  on  one  tree  not  being  uncommon.  No  one 
knows  the  age  of  most  of  these  ancient  lichen-covered  giants,  although 
one  which  stood  until  a  few  years  ago  was  known  to  have  been  planted 
within  the  pickets  of  the  palisaded  fortress  of  Detroit  in  1705. 

A  generation  or  two  ago,  these  French  pears  were  very  common  about 
the  French  settlements  of  Michigan  and  Canada  in  this  region  but  they  have 
been  disappearing  fast,  until  it  is  doubtful  if  any  of  those  set  by  French  habi- 
tants can  be  found  now.  The  pears  possessed  no  commercial  value,  and  were 
replaced  by  named  varieties  better  known  by  fruit-growers  and  nurserymen. 
It  is  doubtful  if  the  trees  of  the  newcomers  will  ever  attain  the  age,  size, 
vigor,  and  productiveness  of  these  oldtimers  of  the  French,  characters 
which  make  them  noteworthy  in  the  history  of  the  pear  in  America. 

Pear-trees  of  enormous  size  survive  on  other  sites  of  old  French  settle- 
ments in  the  United  States  to  show  what  notable  horticulturists  the  early 
missionaries  of  this  people  were,  who,  we  are  many  times  told  in  the  early 
records,  usually  surrounded  their  missions  and  homes  with  trees  of  the 
apple,  peach,  pear,  and  cherry.  Pear-trees  very  like  those  found  about 
the  French  settlements  in  Canada  and  Michigan  still  grow  in  the  rich 
intervale  lands  of  the  Wabash  and  Mississippi  in  Indiana,  Illinois,  and 
Missouri.  Vincennes,  Indiana,  was  settled  by  the  French  in  1702;  Kas- 
kaskia  and  Cahokia,  Illinois,  about  1685;  St.  Louis,  Missouri,  in  1764. 
These  may  be  set  down  as  approximate  dates  in  which  horticulture  began 
in  these  inland  regions.  When  the  English  conquered  these  settlements 
they  found  giant  pear-trees  which  persisted  well  into  the  last  century,  the 
second  generation  of  which  were  scattered  far  and  wide  in  the  river  settle- 
ments of  this  region.  Tradition  says  that  a  Monsieur  Girardin,  a  native 
of  France,  planted  a  pear  orchard  from  seeds  he  brought  with  him  at  Cahokia 
about  1780,  from  which  came  the  Prairie  du  Pont  pear,  a  small,  roundish, 
lemon-colored  fruit  similar  to  the  French  pears  of  Detroit,  borne  on  an 


THE    PEARS   OF   NEW   YORK  49 

immense  blight-proof  tree.  No  doubt  the  variety  could  still  be  found  in 
this  part  of  the  Mississippi  valley.  One  wishes  that  the  American-born 
descendants  and  the  conquerers  of  these  early  settlers  from  Normandy 
were  a.s  energetic  in  forwarding  horticulture  as  the  first  settlers.  After 
the  invasion  of  the  English  and  later  the  Americans,  there  is  little  evidence 
of  progress  in  horticulture  in  this  region,  until  the  early  years  of  the  nine- 
teenth century. 

Another  famous  pear-tree  of  the  Middle  West  is  worthy  of  notice  as 
an  evidence  of  early  interest  in  horticulture.  This  tree,  known  as  the 
Ockletree  pear,  from  the  name  of  its  owner,  has  acquired  fame  as  the  largest 
pear-tree  of  which  there  is  record.  The  tree  was  a  seedling  brought  from 
Pittsburg,  Pennsylvania,  in  1804,  and  was  planted  in  an  orchard  at  Vin- 
cennes,  Indiana.  It  bore  a  number  of  record-breaking  crops,  the  largest  of 
which  was  140  bushels  of  pears  borne  in  1837.  In  1855,  the  trunk  measured 
ten  and  one-half  feet  in  circumference  at  the  smallest  place  below  the  limbs ; 
the  top  was  estimated  to  have  a  spread  of  75  feet.  The  tree  gained  its 
great  port  and  productiveness  from  spread  of  branch  rather  than  height, 
which  was  estimated  to  be  only  65  feet.  The  variety  was  unknown,  but 
the  fruit  was  said  to  be  somewhat  inferior  in  quality.  This  monarch  of 
its  species  was  struck  by  a  tornado  in  1867  which  stripped  off  its  branches 
and  caused  the  death  of  the  tree  a  few  years  later. 

Another  living  monument  marked  the  beginnings  of  pear-culture  in 
America  until  1866,  when  the  trunk,  little  more  than  a  shell,  was  broken 
down  by  a  dray,  having  furnished  shade  and  shelter  in  a  New  York  garden 
for  220  years.  This  garden  was  laid  out  by  the  redoubtable  Peter  Stuyvesant 
who  took  the  reins  of  government  in  New  Amsterdam  in  1647,  at  which 
time  this  pear-tree  was  planted.  The  pear  was  a  Summer  Bon  Chretien, 
said  to  have  been  imported  from  Holland  in  a  tub.  Stuyvesant's  garden, 
kept  in  a  high  state  of  cultivation  by  forty  or  fifty  negro  slaves,  was  called 
the  "  Bouwery,"  now  the  Bowery,  and  the  pear-tree  in  it  stood  at  what 
is  now  the  corner  of  Third  Avenue  and  Thirteenth  Street.  No  doubt 
other  pears  were  imported  from  Holland  at  the  same  time,  and  from  these 
and  seeds  and  sprouts,  this  fruit  was  started  in  the  Dutch  settlements  up 
and  down  the  Hudson,  where  the  pear  even  to  this  day  is  a  favorite  fruit, 
finding  here  a  more  congenial  soil  and  climate  than  in  any  other  part  of 
America. 

Soon  after  Governor  Stuyvesant  planted  his  bowery  of  fruits,  flowers, 
and  vegetables,  the  French  laid  out  orchards  in  the  vicinity  of  New  York 

4 


50  THE    PEARS   OF    NEW    YORK 

City.  After  the  revocation  of  the  Edict  of  Nantes  in  1685,  many  Huguenots 
fled  to  America.  In  1689,  some  of  these  French  emigres  settled  at  New 
Rochelle,  New  York,  and  on  Long  Island.  The  trees  grown  by  the  Hugue- 
nots were  usually  grafted,  the  parent  plants  having  been  brought  from 
France.  No  doubt,  it  was  from  these  importations  that  White  Doyenne, 
Brown  Beurre,  St.  Germain,  Virgouleuse,  and  many  other  old  French 
sorts  that  seem  to  have  been  in  America  from  time  immemorial  came. 
However,  the  pear,  in  common  with  other  fruits,  was  more  largely 
grown  from  seeds  in  these  pioneer  days  than  from  buds  or  grafts.  Fruits 
were  known  and  grown  as  species  and  not  as  varieties  almost  wholly  in 
America  until  the  nineteenth  century.  The  sale  of  budded  or  grafted 
trees  began  in  New  York,  so  far  as  records  show,  with  the  establishment 
of  a  nursery  at  Flushing,  Long  Island,  in  1730,  by  Robert  Prince.  This 
nursery  afterwards  became  the  famous  Linnaean  Botanic  Garden.  At 
what  date  Prince  began  to  offer  grafted  pears  for  sale  cannot  now  be  ascer- 
tained, but  advertisements  appearing  in  1767,  1771,  and  1790  offer  named 
varieties  at  these  dates.  The  following  is  a  list  of  pears  offered  by  the 
Princes  in  1771  :l 

Bergamot  Russelet 

Catharine  Early  sugar 

Vergalieu  Baurre  vert 

July  Winter  baurre 

Monsier  Jean  Baurre  de  roy 

Trom  valette  Green  chissel 

French  primative  Swan's  egg 

Winter  bon  Cretan  Colmar 

Easter  bergamot  Cressan 

Amber  Spanish  bon  Cretan 

Chaumontelle  Large  bell 

Citron  de  camis  La  Chassaire 

Summer  bergamot  Hampden's  bergamot 

Autumn  bergamot  Doctor  Uvedale's  St.  Germain 

Amozelle  Large  winter,  weighs  near  two  pounds 

Lent  St.  Germain  Pear  wardens 

Brocaus  bergamot  Empress 

Winter  bergamot  Large  summer  baking 

Jargonelle  The  black  pear  of  Worcester  or  Parkinson's 

Roussilon  warden 

Cuissemadam  The  skinless 

Green  Catharine 


Prince,  William  Cat.     1771. 


THE    PEARS   OF   NEW   YORK  5! 

Coincident  with  the  establishment  of  nurseries  selling  named  varieties 
of  pears  another  event  of  prime  importance  to  pear-growers  occurred. 
Pear-blight  became  epidemic  in  the  orchards  along  the  Hudson,  and  while 
it  must  have  been  noticed  before,  its  ravages  at  this  time  brought  it 
prominently  to  the  attention  of  pear-growers.  The  disease  seems  to  have 
been  first  mentioned  by  William  Denning  who  described  it  in  the  Trans- 
actions of  the  Society  for  the  Promotion  of  Agriculture  for  1794  (pt-  2,  p.  219) 
in  an  article  on  the  decay  of  apple-trees.  Denning  says  that  he  first  saw 
the  malady  in  orchards  on  the  highlands  of  the  Hudson  in  1780  attacking 
apples,  pears,  and  quinces.  He  gives  a  good  description  of  the  disease, 
but  says  it  is  caused  by  a  borer  in  the  trunk  which  he  found  after  much 
labor.  From  Denning's  discovery  until  Burrill  a  hundred  years  later,  in 
1882,  discovered  a  cause  of  the  disease  and  suggested  a  preventive,  every 
treatise  on  the  pear  speculates  on  the  cause  and  cure  of  pear-blight,  a 
disease  which  has  been  and  is  the  terror  and  despair  of  growers  of  this  fruit. 

Philadelphia  was  another  center  of  pear-growing  in  the  early  settlements 
of  the  country.  The  Quakers,  settling  in  Pennsylvania  in  1682,  planted 
all  of  the  hardy  fruits;  which  were  soon,  as  we  are  several  times  told,  a  great 
asset  to  the  colony.  No  results  worthy  of  note  seem  to  have  come  from 
these  early  plantings  until  nearly  a  half  century  later  when  John  Bartram  ' 
founded,  in  1728,  what  became  a  famous  botanic  garden.  The  Bartram 
Botanic  Garden  became  almost  at  once  the  clearing  house  for  native  and 
foreign  fruits  and  plants,  and  to  it  came  several  varieties  of  pears  for 
distribution  throughout  the  colonies.  Here,  the  first  variety  of  the  pear 
to  originate  in  America  of  which  we  have  definite  record,  came  into  existence. 
This  was  the  Petre  pear  raised  by  Bartram,  from  seeds  sent  him  from 
England  by  Lady  Petre.  The  seed  was  planted  in  1735  near  the  stone  house 
which  Bartram  built  with  his  own  hands.  The  tree  still  stands,  somewhat 
stricken  with  its  two  centuries,  but  withal  a  noble  specimen  seemingly 
capable  of  breasting  the  blows  of  age  for  many  years  to  come. 

The  pear  industry  of  the  eastern  United  States  is  confined  to  the 
regions  in  which  the  history  of  this  fruit  has  been  traced,  and  most  if  not 
all  of  the  varieties  that  originated  in  this  country  until  the  middle  of  the 
nineteenth  century  came  from  the  importations  to  these  French,  Dutch, 
and  English  settlements.  There  is  little  profit,  therefore,  in  attempting  to 
trace  further  the  history  of  pear-culture  on  the  Atlantic  seaboard  in  colonial 


1  For  a  brief  account  of  the  life  and  work  of  John  Bartram,  see  The  Grapes  of  New  York,  page  97. 


52  THE    PEARS   OF   NEW   YORK 

times.  Pears  were  grown  in  the  states  south  of  Pennsylvania,  for  many 
references  are  found  in  the  colonial  records  of  the  southern  states,  but 
they  bring  out  no  new  facts  to  illuminate  the  history  of  this  fruit  in 
America.  The  Quakers  and  Swedes  grew  pears  in  the  regions  watered  by 
the  Delaware,  and  the  English  in  Maryland,  Virginia,  and  North  Carolina 
all  planted  pears  with  the  other  hardy  fruits  only  to  find  that  they  so  quickly 
succumbed  to  unfavorable  climate  and  the  blight  as  to  be  unprofitable. 
The  Bergamy  and  Warden,  in  particular,  are  mentioned  as  varieties  of 
this  fruit  grown  in  the  colonial  period  of  the  southern  colonies. 

Perhaps  one,  at  least,  of  these  lesser  centers  of  pear-growing  somewhat 
to  the  south  of  the  pear  regions  in  which  there  are  now  commercial 
plantations  should  receive  notice.  In  1794,  William  Coxe,1  Burlington, 
New  Jersey,  began  planting  experimental  orchards.  Coxe  was  acquainted 
with  the  leading  pomologists  of  Europe  and  his  own  country,  and  collected 
the  best  varieties  of  tree-fruits  to  be  found  in  the  United  States,  England, 
and  France.  In  1817,  he  published  his  View  of  the  Cultivation  of  Fruit  Trees, 
and  the  Management  of  Orchards  and  Cider,  etc.,  the  first  American  book  on 
pomology.  This  pioneer  pomologist  described  65  varieties  of  pears,  most 
of  which  he  had  grown  at  one  time  or  another  on  his  own  place,  and  names 
21  other  sorts  that  were  grown  in  his  and  neighboring  states.  Coxe  seems 
to  have  been  the  first  nurseryman  to  import  new  varieties  from  the  Old 
World.  To  Coxe,  more  than  to  any  other  one  man,  the  regions  adjacent 
to  the  Delaware  are  indebted  for  the  early  development  of  fruit-growing 
both  for  pleasure  and  profit,  and  the  whole  country  is  indebted  to  him 
for  the  introduction  of  many  fine  fruits. 

A  new  phase  in  the  history  of  the  pear  began  soon  after  the 
Revolutionary  war.  Until  this  time,  and  until  well  into  the  next  century, 
tree-fruits  were  nearly  all  seedlings.  The  pears  of  the  country  until  as 
late  as  1830  were  for  most  part  seedlings,  the  fruits  varying  greatly  in  size, 
shape,  color,  and  flavor.  According  to  the  accounts  of  the  times,  the  product 
was  so  hard  of  flesh  and  so  astringent  in  flavor  as  to  be  fit  only  for  cooking 
and  perry.  Indeed,  the  great  object  in  growing  apples,  pears,  and  peaches 
was  the  making  of  cider,  perry,  and  peach-brandy.  Good  eating  pears 
were  few  indeed.  But  beginning  in  a  small  way  with  Coxe  in  New  Jersey, 
as  noted,  a  little  later  with  William  Kenrick,  Newton,  Massachusetts, 
and  still  later  with  Robert  Manning,  Salem,  Massachusetts,  the  importation 

1  For  an  account  of  the  life  and  work  of  Coxe,  see  The  Peaches  of  New  York,  page  254. 


THE    PEARS   OF   NEW   YORK  53 

of  European  varieties  of  fruits  became  an  important  part  of  the  nursery 
business.  The  importation  of  pears  became  an  obsession  with  Manning, 
his  nursery  alone  importing  several  hundred  varieties.  Manning's  work 
must  have  a  more  extended  notice. 

In  1823,  Robert  Manning  established  a  pomological  garden  at  Salem, 
Massachusetts,  to  collect  and  test  as  many  varieties  of  fruits  as  he  could 
obtain,  native  and  foreign,  with  the  intention  of  propagating  and  distributing 
those  which  proved  most  worthy.  In  furthering  this  great  project  he 
entered  into  correspondence  with  the  leading  pomologists  of  Europe,  and 
from  them  secured  trees  and  cions,  which,  with  native  sorts,  brought  his 
collection  up  to  2000  varieties  of  fruits  at  the  time  of  his  death  in  1842. 
More  than  half  of  the  varieties  planted  by  Manning  were  pears.  This,  it 
will  be  remembered,  was  the  period  in  which  Belgian,  French,  and  English 
pomologists  were  making  pears  a  specialty,  and  led  by  Van  Mons,  the 
Belgian  scientist,  had  succeeded  in  putting  almost  a  new  pear  flora  in  the 
hands  of  fruit-growers.  Manning  grew  in  America  nearly  all  of  Van  Mons' 
introductions,  received  direct  from  the  originator,  and  many  acquisitions 
from  other  European  pomologists  as  well,  notably  many  varieties .  from 
Robert  Thompson  of  the  London  Horticultural  Society.  Manning  was 
one  of  the  most  careful  observers  amongst  American  pomologists,  and  to 
him  pear-growers  are  indebted  for  the  first  full  and  accurate  descriptions  of 
the  fruits  grown  in  his  time  in  this  country.  These  were  published  in  1838 
in  his  Book  of  Fruits.  American  pomologies  before  and  many  since  were 
compilations.  Manning  made  his  descriptions  first-hand  and  described  no 
fruit  "  not  actually  identified  beyond  a  reasonable  doubt  of  its  genuineness." 

After  Manning,  one  might  well  scan  the  work  of  several  eminent 
American  pomologists  who  made  pears  a  specialty.  Robert  Manning,  Jr., 
continued  the  work  of  his  father  with  this  fruit  and  the  two  Downings, 
Wilder,  Barry,  and  Thomson  found  the  pear  the  most  interesting  of  the 
fruits  which  they  grew.  To  all  of  these  men,  pomologists  are  indebted 
for  the  introduction  of  many  new  and  choice  pears;  for  the  identification 
of  varieties ;  for  the  correction  of  the  nomenclature  of  this  fruit ;  for  testing 
hundreds  of  seedlings  and  native  and  foreign  varieties;  and  for  the 
distribution  of  pears  throughout  the  whole  country. 

A  history  of  the  pear  in  America  requires  some  mention  of  its  intro- 
duction in  the  Pacific  states  since  that  region  is  now  the  greatest  center 
of  the  pear  industry  in  the  country,  and  the  home  of  several  notable  varieties. 
Franciscan  monks  established  missions  in  California  at  about  the  time  the 


54  THE    PEARS   OF   NEW   YORK 

colonies  on  the  eastern  coast  were  fighting  for  their  independence.  To 
these  they  brought  the  cultivated  plants  of  Europe  and  among  them  the 
pear.  Vancouver,  in  1792,  found  all  of  the  hardy  fruits  growing  at  Santa 
Clara  and  the  mission  of  San  Buena  Ventura,  California.  Robinson,  a 
little  later,  describes  extensive  orchards  connected  with  the  mission  of 
San  Gabriel  in  which  there  were  pears  in  abundance.  In  1846,  Edwin 
Bryant  found  at  the  mission  of  San  Jose  six  hundred  pear-trees  bearing 
fruit  in  great  abundance  and  full  perfection.  The  missions  were  secularized 
in  1834,  an(i  the  orchards  fell  into  decay.  But  the  pear  and  the  vine 
withstood  neglect,  drouth,  and  the  browsing  of  cattle  to  furnish  food  to 
the  Argonauts  of  '49.  But  little  came  of  these  early  plantings  that  affects 
the  present  industry  of  growing  pears  in  California  either  as  to  methods 
of  culture  or  the  introduction  of  new  varieties. 

As  an  example  of  the  remarkable  recuperative  power  of  the  pear, 
however,  the  orchard  which  Bryant  described  in  1846  at  the  San  Gabriel 
Mission  is  noteworthy.  An  enterprising  pioneer,  W.  M.  Stockton,  grafted 
over  the  old  orchard  in  1854  to  improved  varieties,  and  by  pruning,  cultiva- 
tion, and  irrigation  succeeded  in  rejuvenating  it  so  that  the  orchard  became 
a  profitable  commercial  plantation  —  the  first  commercial  pear  orchard  in 
California.  There  are  other  instances  given  in  the  early  accounts  of 
fruit-growing  in  California  in  which  the  youth  of  old  pear-trees  was  renewed 
by  generous  treatment,  showing  that  the  pear  in  a  congenial  soil  and  climate 
is  most  self-assertive  in  maintaining  life.  It  could  hardly  be  otherwise 
than  that  the  health  and  vigor  of  these  old  trees  stimulated  the  planting 
of  fruits  by  the  gold-seekers  who  rushed  to  this  region  in  1849. 

Meanwhile,  orcharding  had  been  established  as  an  avocation.  In  the 
rich  Willamette  Valley  in  Oregon,  where  the  growing  of  wheat  and  cattle 
was  the  vocation,  the  plantations  of  hardy  fruits  made  by  Henderson 
Lewelling,  near  Portland,  Oregon,  in  1847,  included  pears  and  marked  the 
beginning  of  pear-culture  in  Oregon.  Lewelling's  venture,  so  pregnant 
with  results  in  pomology  for  the  Pacific  Northwest,  has  been  described  in 
The  Cherries  of  New  York,  and  needs  no  detailed  description  here.  It  is 
mentioned  only  to  call  attention  to  it  as  another  landmark  in  the  history 
of  the  pear. 

The  padres  began  the  cultivation  of  the  pear  at  the  missions.  The 
pioneers  of  '47  in  Oregon  and  '49  in  California  started  a  new  era  in  the 
cultivation  of  this  and  other  tree-fruits  by  introducing  named  and  improved 
varieties  and  extending  their  cultivation  along  the  coast  from  British 


THE    PEARS   OF   NEW   YORK  55 

Columbia  to  Lower  California.  So  far,  the  plantings  were  fruit  gardens, 
not  orchards.  The  era  of  commercial  fruit-growing  began  in  the  year 
1869  in  which  the  first  fresh  fruits  were  sent  east  by  rail,  the  shipment 
amounting  to  thirty-three  tons,  mostly  pears  and  apples.  This  event 
marks  the  beginning  of  a  great  industry  in  growing  pears  on  the  Pacific 
slope  for  the  fresh  fruit  market,  and  was  followed  shortly  by  the  introduction 
of  canning  and  evaporation  to  use  up  the  surplus  product.  The  special 
demands  of  these  three  more  or  less  distinct  industries  called  for  new 
varieties,  and  American  pomology  has  been  enriched  by  a  score  or  more 
varieties  of  pears  from  this  great  pear  region. 

An  event  which  has  had  a  profound  influence  on  pear-growing  in  the 
whole  country  was  the  introduction  of  Oriental  pears  and  their  hybrids. 
The  mongrel  offspring  of  the  Oriental  with  the  European  pear  were  unfor- 
tunate in  regions  where  pure-bred  European  sorts  can  be  grown,  but  in 
vast  tracts  of  the  United  States,  as  almost  the  whole  of  the  South  and  the 
Middle  West,  only  hybrids  of  the  two  species  find  a  congenial  environment, 
and  here  varieties  with  Oriental  blood  became  a  great  asset.  The  introduc- 
tion of  these  pears,  also,  has  greatly  stimulated  the  canning  of  this  fruit  in 
regions  where  fruit-preserving  is  an  industry.  It  was  hoped  that  these 
hybrids  could  be  used  successfully  as  stocks  upon  which  European  varieties 
could  be  worked,  but  the  stocks  have  not  proved  satisfactory,  and  their 
use  is  decreasing. 

The  Oriental,  Chinese,  or  Sand  pear  came  into  America  from  Asia  by 
the  way  of  Europe.  The  importation  into  Europe  was  made  by  the  Royal 
Horticultural  Society  of  London  in  1820.  There  seems  to  be  no  record 
of  when  these  pears  reached  America,  but  they  were  growing  in  the  Prince 
Nursery  as  early  as  1840  under  the  names  Chinese  pear  and  Sha  Lea. 
Here,  or  in  one  of  several  nurseries  to  which  it  was  sent  by  Prince,  the 
Oriental  seems  to  have  hybridized  with  the  European  pear,  the  product 
being  the  Le  Conte,  which  came  to  notice  in  1846  and  is  the  first  of  these 
hybrids  on  record.  The  Kieffer  fruited  first  in  1873  and  proved  to  be  much 
better  than  Le  Conte  except  in  certain  parts  of  the  South.  The  Garber, 
another  valuable  hybrid,  came  to  notice  about  1880.  There  are  now, 
perhaps,  two  score  of  these  hybrids,  with  new  ones  coming  from  time  to 
time.  These  hybrid  pears,  while  not  blight-proof,  are  more  immune  to 
blight  than  the  European  varieties,  and  pear-breeders  are  hybridizing  the 
two  species  with  the  hope  of  obtaining  a  variety  with  the  fruit  of  the 
European  type  on  a  tree  of  the  Oriental  type.  Several  promising  seedlings 


56  THE    PEARS   OF   NEW   YORK 

bred  with  this  combination  in  view  have  been  announced,  and  the  number 
of  these  hybrids  is  certain  to  be  increased  as  time  goes  on. 

The  advent  of  Russian  pears  in  the  United  States  must  also  be 
mentioned  as  a  notable  event  in  the  history  of  this  fruit.  Russian  pears 
are  hardy  strains  of  Pyrus  communis  grown  from  time  immemorial  in 
Russia.  The  fruits  of  these  Russian  varieties  are  low  in  quality,  but  the 
trees  are  much  hardier  than  those  of  strains  coming  from  more  southern 
parts  of  Europe.  Some  seventy  or  eighty  of  these  hardy  pears  have  been 
imported  from  Russia,  the  first  shipment  coming  in  1879  from  St.  Petersburg. 
For  a  few  years  importations  followed  rapidly,  and  fruit-growers  in  cold 
regions  had  high  hopes  of  being  able  to  grow  pears  in  competition  with 
growers  in  more  favored  regions.  The  fruits  turned  out  to  be  so  poor  in 
quality  and  the  trees  so  subject  to  blight,  however,  that  the  cultivation  of 
all  but  a  few  varieties  has  ceased.  Of  the  whole  number,  Bessemianka, 
possibly,  is  the  only  one  worthy  of  comparison  with  the  pears  of  southern 
Europe,  and  this  sort  is  rated  as  poor  where  the  southern  pears  are  grown. 
Professor  J.  L.  Budd,1  Ames,  Iowa,  and  Charles  Gibb,  Montreal,  Canada, 
were  the  two  men  most  instrumental  in  bringing  these  pears  to  America. 

The  chief  import  of  these  brief  records  of  the  origin  and  history  of 
cultivated  pears  in  several  countries  is  to  show  the  evolution  of  this  fruit. 
It  is  hoped  that  the  chapter  will  furnish  inspiration  for  further  amelioration 
of  the  pear,  and  that  it  contains  facts  that  will  be  helpful  in  the  future 
development  of  this  fruit.  The  men,  times,  and  places  have  historical 
and  narrative  interest  to  pomologists;  but  these  are  quite  secondary  to 
the  knowledge  of  what  the  raw  material  was  from  which  our  pear  flora 
has  been  fashioned,  and  the  methods  of  domestication  that  were  employed. 
This  chapter  is  only  a  sketch  —  the  briefest  possible  outline  of  how  the 
leading  types  of  pears  came  to  be,  and  how  and  when  they  came  to  America. 

1  For  an  account  of  the  life  and  work  of  Budd,  see  The  Plums  of  New  York,  page  145. 


THE    PEARS    OF   NEW   YORK 


57 


CHAPTER  II 

SPECIES   OF   PEARS  AND   THEIR  CHARACTERS 

The  pear  belongs  to  the  great  order  Rosaceae,  the  Rose  Family. 
There  are  about  ninety  genera  in  this  family,  the  most  important  of  all 
botanical  groups  to  growers  of  hardy  fruits,  of  which  ten  or  twelve  bear 
pome-fruits.  Of  the  genera  whose  fruits  are  pomes,  only  two  contain 
important  hardy  fruits,  namely,  Pyrus,  to  which  belong  apples,  crab- 
apples,  and  pears;  and  Cydonia,  the  quince.  Three  other  genera  are  of 
lesser  importance,  but  must  be  named  to  show  their  relationship  to  the 
pear.  These  are  Mespilus,  the  medlar,  grown  in  Europe  but  little  known  in 
America;  Chaenomeles,  the  Japanese  quince,  well  known  as  an  ornamental, 
the  fruits  of  which  are  used  for  conserves;  and  Amelanchier,  the  Juneberry, 
a  common  fruit  in  American  forests.  One  other  genus  in  this  family  has 
possibilities  for  domestication  but  is  not  yet  cultivated  for  its  fruits  in 
America.  This  is  Cratasgus,  comprising  the  hawthorns  and  thorn-apples, 
the  fruits  of  which  are  edible  and  several  species  of  which  are  cultivated 
in  various  parts  of  the  world  as  food  plants. 

Nearly  every  botanist  who  has  attempted  to  classify  plants  has  grouped 
the  pome-fruits  according  to  a  plan  of  his  own.  There  are,  therefore, 
several  classifications  of  genera  and  species  of  the  pomes,  in  consequence 
of  which  the  nomenclature  is  badly  confused.  A  century  ago  the  tendency 
was  for  botanists  to  put  in  the  genus  Pyrus  the  apple,  pear,  crab-apple, 
quince,  medlar,  sorbus,  and  chokeberry.  The  modern  tendency  is  to 
segregate  these  fruits  in  distinct  genera  in  accordance  with  common  names. 
As  a  rule  the  differences  which  suggest  a  distinct  common  name  suffice 
for  a  botanical  division. 

The  pear  and  apple,  however,  are  usually  kept  together  in  Pyrus, 
and  botanists  generally  agree  that  separation  in  species  is  sufficient,  or,  at 
most,  that  the  separation  should  not  be  greater  than  in  two  sections  of 
the  genus.  Happily,  the  difficulties  of  classification  in  botany  trouble 
little  or  not  at  all  in  pomology,  as  each  of  the  pome-fruits  constitutes  a 
distinct  pomological  group.  The  distinguishing  characters  of  Pyrus  are: 

Woody  plants,  trees  or  shrubs,  with  smooth  or  scaly  bark.  Leaves  simple,  or  some- 
times lobed,  alternate,  usually  serrate,  deciduous,  with  deciduous  stipules  which  are  free 
from  the  petiole.  Flowers  perfect,  regular,  borne  in  compound  terminal  cymes;  torus 
urn-shaped,  adnate  to  the  ovary  and  inclosing  it  with  thick,  succulent  flesh  at  maturity; 
calyx-lobes  5,  acuminate  and  reflexed,  persistent  in  some  and  deciduous  in  other  species; 


58  THE    PEARS   OF   NEW   YORK 

petals  5,  white,  pink  or  red,  inserted  on  the  thickened  border  of  the  disk;  stamens  15  to  20, 
in  three  rows;  styles  2  to  5,  free  or  united  below;  carpels  2  to  5,  inferior,  crowned  by  the 
styles,  usually  2-seeded.  Fruit  an  ovoid  or  pyriform  pome;  seeds  two  in  each  cell,  brown 
or  brownish,  lustrous,  mucilaginous  on  the  outer  surface. 

The  genus  comprises  fifty  to  sixty  species  in  the  north  temperate  zone 
of  the  three  continents.  The  largest  number  is  found  in  south-central  and 
eastern  Asia.  In  North  America,  Pyrus  is  represented  by  five  species, 
while  eight  or  nine  species  inhabit  Europe.  In  several  of  the  species  there 
are  many  natural  varieties.  The  two  sections  of  Pyrus,  given  the  rank 
of  genera  by  some  authors,  are  distinguished  as  follows: 

1.  Apples  (Malus).     Flowers  pink,  rose-color,  red  or  sometimes  white,  borne  in  fas- 
cicles or  subumbellate  clusters  on  short  spurs  or  lateral  branchlets;  ovary  3-  to  5-celled; 
styles  more  or  less  united  at  the  base.      Fruit  more  or  less  globular  with  a    distinct 
depression  at  both  ends,  the  flesh  without  grit  cells,  rounded  at  the  base.     The  species 
in  this  section  number  30  to  40,  of  which  not  more  than  a  half  dozen  are  domesticated- 

2.  Pears  (Pyrus).     Flowers  white,  few,  borne  in  corymbs  on  short   spurs  or  lateral 
branchlets;  ovary  5-celled;  styles  usually  free.     Fruit  usually  pyriform,  sometimes  sub- 
globose,  usually  conical  at  the  base,  the  flesh  usually  bearing  grit  cells  when  ripened  on 
the  tree.     The  species  number  15  to  20  of  which  but  two  are  truly  domesticated,   but 
several  others  give  promise  of  value  for  stocks  and  possibly  for  their  fruits. 

THE  STRUCTURAL  BOTANY  OF  THE  PEAR 

A  major  purpose  in  The  Pears  of  New  York  is  to  describe  varieties 
of  pears  so  that  their  faults  and  merits  can  be  seen,  and  that  varieties 
may  be  identified.  It  is  apparent  at  once  that  one  cannot  describe  accurately 
nor  understand  the  descriptions  of  others  unless  acquainted  with  the  organs 
of  tree  and  fruit  —  one  must  know  the  form  and  structure  of  the  whole 
plant.  A  study  of  the  organs  of  plants  is  structural  botany.  Plant 
descriptions  are  portraitures  of  the  plant's  organs,  and  structural  botany 
thus  becomes  the  foundation  of  systematic  pomology,  with  a  study  of 
which,  as  concerns  the  pear,  we  are  to  be  chiefly  concerned  in  the  following 
pages.  We  must,  therefore,  pay  some  attention  to  the  structural  botany 
of  the  pear.  A  pear  is  one  of  the  pome-fruits.  What  is  a  pome? 

A  pome  is  variously  defined  by  students  of  structural  botany.  The 
most  conspicuous  part  of  the  apple,  pear,  or  quince,  the  best-known  pome- 
fruits,  is  the  outer,  fleshy,  edible  part.  This  succulent  part  is  said  by 
some  botanists  to  be  the  thickened  calyx ;  others  say  that  it  is  the  enlarged 
receptacle.  Some  botanists  believe  that  a  pome  consists  of  two  to  five 
drupe-like  fruits,  each  drupe  called  a  carpel,  each  of  which  contains  one 


THE    PEARS   OF   NEW   YORK  5g 

or  more  seeds.  These  drupes,  if  they  are  rightly  so-named,  are  held 
together  by  a  fleshy  receptacle.  The  best  definition  seems  to  be  that  a 
pome  is  a  fleshy  fruit  of  which  the  compound  ovary  is  borne  within  and 
connected  to  the  receptacle. 

CHARACTERS   OF   PEAR-TREES 

Pome-fruits  are  all  woody  plants,  shrubby  or  tree-like,  of  which  the 
pear  is  always  a  tree.  The  value  of  the  variety  and  the  recognition  of 
it  usually  depend  on  characters  of  the  fruits,  but  the  trees  are  nearly  as 
distinct  as  the  fruits,  are  always  helpful  in  identification,  and  in  the 
absence  of  fruit  must  be  relied  upon  to  identify  a  variety.  Also,  and 
even  more  important,  the  pear-grower  must  know  whether  the  plant  is 
manageable  in  the  orchard,  for  which  purpose  he  must  have  a  description 
of  the  chief  characters  of  the  tree. 

Size  and  habit  of  tree. —  Size  of  tree  is  a  very  reliable  character  to 
determine  varieties  of  pears.  The  Winter  Nelis  pear  is  dwarf  as  compared 
with  other  pears.  Size  varies  greatly  with  environment,  it  must  be  remem- 
bered in  using  this  character.  The  terms  large,  small,  and  medium  are 
commonly  used  to  designate  size.  Vigor,  which  may  be  defined  as  internal 
energy,  must  not  be  confused  with  size.  Small  trees  may  be  as  vigorous 
as  large  ones. 

The  term  habit  of  growth,  as  used  by  pomologists,  has  reference  to  the 
form  of  the  top.  In  describing  the  tops  of  pear-trees  a  number  of  self- 
explanatory  terms  are  used,  such  as  pyramidal,  upright-spreading,  drooping, 
tall,  low,  dense,  open-topped,  and  round-topped.  Many  if  not  most  varieties 
of  pears  may  be  told  by  the  form  of  the  top.  One  can  tell  Bartlett  or 
Clapp  Favorite  at  a  glance  by  their  upright  branches;  as  one  can,  also, 
Beurre  d'Anjou  and  Beurre  Superfin  by  their  wide-spreading  branches; 
or  Winter  Nelis  pear  by  its  drooping  branches.  Depending  upon  the  form 
of  the  top,  a  variety  is  easy  or  difficult  to  manage  in  an  orchard. 

Constitutional  characters. —  Hardiness,  productiveness,  susceptibility  to 
pests,  adaptability  to  diverse  soils  and  climates  are  vaguely  supposed  to 
be  dependent  on  the  constitution  of  the  tree.  Pomologists  very  generally 
refer  to  these  characters  as  constitutional.  They  speak  of  the  constitution 
as  the  aggregate  of  the  vital  powers  of  a  variety. 

Horticulturally,  hardiness  is  ability  to  withstand  cold.  Obviously, 
hardiness  is  of  utmost  importance  in  characterizing  the  value  of  a  variety 
to  the  pear-grower,  and  degree  of  hardiness  is  of  some  use  in  identifying 


60  THE    PEARS   OF   NEW    YORK 

pears.  Bartlett  and  Beurre  Bosc  are  relatively  tender  to  cold,  Tyson  is 
hardy,  and  Flemish  Beauty  is  very  hardy.  Less  important,  but  still  of 
some  importance,  is  the  ability  to  withstand  heat,  a  character  possessed  in 
varying  degrees  by  varieties  of  pears. 

Productiveness,  age  of  bearing,  regularity  of  bearing,  certainty  of 
bearing,  and  longevity  are  constitutional  characters  that  must  be  noted  in 
full  descriptions.  All  help  to  determine  the  value  of  a  variety,  and  all  aid 
more  or  less  in  classification.  For  most  part,  these  are  inherent  characters 
and  are  influenced  but  little  by  environment. 

The  degree  of  susceptibility  of  a  variety  to  fungous  diseases  and  insect 
pests  is  a  valuable  cultural  character,  but  has  little  use  in  identifying  or 
classifying  pears.  There  are  great  variations  in  varieties  of  pears  to  the 
dreaded  pear-blight:  Bartlett,  Beurre  Bosc,  Beurre  d'Anjou,  and  Clapp 
Favorite  are  among  the  varieties  most  susceptible;  Kieffer,  Seckel,  and 
Winter  Nelis  are  among  those  least  susceptible  to  blight.  Kieffer  and 
related  hybrids  are  somewhat  immune  to  San  Jose  scale,  but  are  very 
susceptible  to  psylla.  Flemish  Beauty  and  White  Doyenne  are  so  badly 
attacked  by  the  scab-fungus  that  it  is  almost  impossible  to  grow  them  in 
eastern  America. 

Some  of  these  constitutional  characters  are  much  modified  by  care  and 
environment,  as  all  are  more  or  less.  Care  and  local  environment  often 
make  it  possible  to  grow  varieties  in  special  localities,  although  some 
varieties  are  inherently  adapted  to  a  greater  number  of  diverse  conditions 
than  others.  Bartlett,  Seckel,  and  Kieffer  have  in  common  as  one  of  their 
most  valuable  characters  adaptability  to  a  great  diversity  of  soils  and 
climates. 

Trunk  and  branch. —  The  trunk  does  not  count  for  much  in  descriptions 
of  varieties.  The  height  of  the  trunk  usually  depends  on  the  whims  of  the 
pruner.  Whether  stout  or  slender  is  sometimes  noteworthy.  The  bark 
may  be  smooth  or  shaggy.  Color  of  bark  is  often  a  valuable  diagnostic 
character,  especially  in  young  trees.  Many  if  not  most  varieties  of  pears 
can  be  identified  in  nursery  rows  by  an  expert  nurseryman  from  the  color 
of  the  bark.  Seckel,  Sheldon,  and  Beurre  d'Anjou  have  remarkably 
distinctive  color  as  young  trees. 

The  branches  of  pear-trees  are  often  reliable  guides  in  identifying 
varieties  in  orchard  or  nursery,  especially  when  trees  are  leafless  and  fruitless. 
The  twisting,  drooping  branches  of  Winter  Nelis  serve  to  identify  that 
variety  at  any  time.  The  zigzag  branches  of  Beurre  d'Anjou  and  Bloodgood 


THE    PEARS   OF   NEW   YORK  6 1 

are  typical.  The  branches  of  Beurre  Superfin  are  rough  and  shaggy. 
Those  of  Dorset  and  Fox  are  slender.  The  branches  of  several  well-known 
pears  are  spiny.  A  glance  through  the  technical  descriptions  in  Chapter  IV 
shows  that  branches  and  branchlets  are  variously  colored.  The  branchlets 
may  be  stout  or  slender,  long-jointed  or  short-jointed,  pubescent  or  glabrous, 
straight  or  zigzag.  The  angle  at  which  branchlets  are  set  is  often  character- 
istic. The  epidermis  may  be  smooth  or  covered  with  scarf-skin.  Lastly, 
the  size,  shape,  color,  number,  and  position  of  the  corky  cells  or  lenticels 
on  young  wood  is  most  important  in  identifying  trees  after  leaves  have 
fallen. 

Leaf-buds  and  leaves. —  Size,  length,  and  shape  of  leaf -buds  are  helpful 
in  identifying  varieties  when  the  trees  are  dormant.  There  is  considerable 
difference  in  the  length  of  buds  of  different  varieties,  and  they  may  vary 
in  thickness;  some  are  plump,  others  are  slender.  The  shape  can  usually 
be  described  as  acute,  pointed,  obtuse,  or  conical.  If  the  bud  lies  close  to 
the  twig,  it  is  said  to  be  oppressed;  if  it  stands  from  the  twig  at  a  considerable 
angle,  it  is  free.  In  some  varieties  the  leaf -scar  is  conspicuous;  in  others, 
it  is  inconspicuous. 

While  leaves  vary  much  in  accordance  with  the  condition  of  the  plant 
which  bears  them,  yet  they  offer  a  number  of  valuable  distinguishing 
characters.  It  is  important  in  making  use  of  leaves  to  take  only  those 
borne  on  free-growing  twigs,  as  those  growing  on  luxuriant  water-sprouts 
on  the  one  hand,  or  on  slow-growing  spurs  on  the  other  are  seldom  typical. 

The  size  of  the  leaf  is  a  most  valuable  determinant  of  varieties  of 
pears.  Length  and  breadth  should  be  given  in  figures.  The  shape  should 
be  depicted  in  carefully  chosen  words.  The  body  of  the  leaf  is  usually 
ovate  or  oval,  but  these  shapes  must  nearly  always  be  modified  by  broad 
or  narrow,  long  or  short.  The  apex  requires  a  descriptive  word  or  two; 
as,  taper-pointed,  acute,  or  obtuse.  Thickness  and  texture  are  sometimes 
noteworthy.  The  texture  is  usually  described  as  stiff,  leathery,  or  pliant. 
Sometimes  the  leaves  are  flat;  sometimes  folded  upward,  and  rarely  they 
are  folded  downward.  The  color  of  both  the  upper  and  lower  surfaces  is 
often  important;  and  the  amount  of  pubescence,  if  present,  must  always 
be  noted  on  the  two  surfaces.  The  autumnal  tint  is  a  marked  characteristic 
in  some  varieties.  The  margins  offer  valuable  evidence  for  identification 
in  the  character  of  the  serrations  which  are  usually  distinct  in  a  variety. 
Sometimes  glands  and  hairs  are  found  on  the  margins,  in  which  case  they 
are  usually  noteworthy.  The  time  of  appearance  and  the  fall  of  leaves 


62  THE    PEARS   OF   NEW   YORK 

are  life  events  that  distinguish  some  varieties.  Leaves  are  many  in  some 
sorts;  few  in  others.  The  length,  thickness,  color  of  the  petiole  and  whether 
it  is  smooth,  pubescent  or  channeled  are  usually  worth  noting.  The 
presence  and  the  size  and  color  of  stipules  are  often  important  enough  to 
record.  The  petioles  of  pear  leaves  are  larger  and  slenderer  than  those 
of  the  apple,  and  the  foliage  of  a  pear-tree  has  something  of  the  tremulous 
habit  of  the  aspen  and  other  poplars.  The  leaves  have  a  gloss  that 
distinguishes  them  at  once  from  those  of  the  apple-tree.  As  a  rule,  the 
foliage  of  the  pear  drops  earlier  in  the  autumn  than  that  of  the  apple. 

When  the  leaves  of  pears  open  in  the  spring  they  are  folded  along  the 
midrib,  and  are  covered  with  snow-white  wool,  but  at  full  maturity  no 
trace  of  this  woolly  covering  remains.  The  amount  and  texture  of  this 
covering  on  the  leaves  of  different  varieties  vary  greatly,  although  it  is 
doubtful  if  this  character  is  of  much  use  for  taxonomic  purposes. 

Flower-buds  and  flowers. —  It  is  not  possible  to  distinguish  flower-buds 
from  leaf-buds  by  their  external  appearance  as  certainly  as  might  be  wished 
for  the  purposes  of  ascertaining  what  the  crop  will  be  and  that  pruning 
and  budding  may  be  done  more  intelligently.  As  a  rule,  however,  the 
flower-buds  are  larger,  plumper,  and  have  a  blunter  point.  The  flower-buds 
are  much  like  leaf -buds  in  color  —  usually  a  dark  brown.  They  may  be 
readily  told  by  their  contents  when  examined  under  a  microscope.  Time 
of  opening  is  a  mark  of  distinction  with  varieties  that  bloom  very  early 
or  very  late,  but  the  flowers  of  most  varieties  of  pears  open  at  approxi- 
mately the  same  time. 

The  flowers  of  pears  give  small  opportunity  to  identify  varieties  but 
are  useful.  The  petals  in  most  of  the  flowers  of  varieties  of  P.  communis 
meet  or  lap  at  the  widest  point,  which  is  a  short  distance  from  the  point 
of  attachment.  Occasionally  a  variety  has  the  petals  widely  separated. 
Easter  Beurre,  Vermont  Beauty,  and  Dana  Hovey  are  examples  of  varieties 
with  widely-separated  petals.  Round  and  broadly-oval  petals  meet  or 
lap,  long  narrow  petals  are  usually  separated.  The  size,  shape,  and  color 
of  the  petals  offer  the  best  means  of  identification  from  flowers.  The 
length,  thickness,  and  amount  and  kind  of  pubescence  on  the  styles  may 
distinguish  varieties.  The  styles  of  the  Howell  pear  are  abnormally  short. 
The  number  of  flowers  in  a  cluster,  and  whether  the  cluster  is  dense  or 
loose  are  important.  The  character  of  the  fruit-spurs  is  nearly  always 
noteworthy.  The  calyx-tubes,  calyx-lobes,  and  pedicels  differ  materially. 
These  structures  in  the  flower,  while  offering  decisive  evidence  in  identifica- 


THE    PEARS   OF   NEW   YORK  63 

tion,  are  seldom  used  by  pomologists  because  character  of  plant  and  fruit 
may  be  studied  during  a  much  longer  time  and  are  of  greater  cultural 
importance.  In  the  blooming  season,  length,  diameter,  and  the  pubescence 
of  stamens  may  be  noted,  but  much  more  important  taxonomically  is  the 
position  of  the  stamens  on  the  calyx-tube  in  the  mature  fruit.  These 
organs,  or  remnants  of  them,  persist  in  the  ripened  fruits,  as  will  be  noted 
in  the  discussion  of  characters  of  the  fruit.  Lastly,  some  varieties  may 
be  told  during  the  blooming  season  by  the  distribution  of  the  blossoms 
on  the  tree.  The  flowers  of  many  varieties  are  borne  on  the  periphery 
of  the  tree,  and  give  the  plant  an  aspect  by  which  one  may  recognize  the 
variety  at  once. 

If  a  variety  is  not  noteworthy  in  the  characters  for  which  the  fruit  is 
grown  —  those  which  appeal  to  the  senses  of  taste  and  sight  —  it  has  small 
chance  of  being  cultivated  long  or  widely.  Hence,  especial  attention  is 
paid  to  descriptions  of  the  fruit.  Some  pomologists  describe  varieties  only 
from  the  fruit,  saying  little  or  nothing  about  the  plant. 

FRUIT- CHARACTERS   OF   POMES 

Season  and  use. —  Perhaps  season  is  the  first,  and  certainly  it  is  one 
of  the  most  important  characters  to  be  noted  in  the  ripened  fruit.  By 
season  is  meant  the  period  in  which  a  variety  is  in  proper  condition  for  use. 
Unless  otherwise  stated,  season  has  reference  to  'the  period  during  which 
fruit  is  in  condition  in  ordinary  storage,  as  it  is  understood  that  cold-storage 
greatly  prolongs  the  natural  season.  The  terms  summer,  fall,  and  winter, 
sometimes  modified  by  early  or  late,  give  the  season  with  sufficient  accuracy. 
Keeping  quality  and  shipping  quality,  both  dependent  on  several  factors, 
are  usually  mentioned  in  connection  with  season. 

Rather  closely  connected  with  season  is  use.  The  uses  for  which  a 
variety  is  particularly  suited  should  always  be  indicated.  Thus,  a  market 
variety  is  one  suitable  for  the  general  market;  a  local  market  sort  is  one 
which  does  not  stand  handling  well  enough  for  the  general  market  but  is 
acceptable  in  local  trade.  A  variety  for  dessert  or  table  is  suitable  for 
eating  in  the  uncooked  state;  cooking  or  kitchen  varieties  are  desirable  for 
culinary  purposes. 

Size  and  shape  oj  fruit. —  Of  external  characters  of  pears,  size  is 
important  if  several  typical  specimens  can  be  examined,  but  is  often 
misleading  because  under  the  stress  of  environment  abnormal  specimens 
may  be  produced.  Gradations  in  size  are  expressed  by  the  terms  large. 


64  THE    PEARS   OF   NEW   YORK 

medium,  and  small,  modified  by  very,  above,  and  below.  Used  in  connection 
with  size,  uniform  signifies  that  the  fruit  of  a  variety  runs  fairly  even  in 
the  same  size. 

Shape  is  the  most  important  character  in  describing  the  fruit.  It  may 
be  used  with  immature  as  well  as  mature  specimens.  In  determining  the 
shape  of  the  fruit,  the  pear  should  be  held  opposite  to  the  eye  perpendicular 
to  the  diameter  from  stem  to  calyx;  or  the  fruit  may  be  cut  longitudinally 
at  its  widest  diameter.  The  shape  of  the  body  of  the  pear  is  usually 
described  first,  followed  by  a  description  of  the  narrow  part  bearing  the 
stem,  if  this  neck  is  prominent  enough  to  be  noteworthy.  A  pear  is  pyriform 
when  the  curve  formed  by  the  body  and  neck  is  concave;  turbinate,  or 
top-shaped,  when  the  body  is  nearly  round  with  a  short  neck.  The  neck 
may  be  long  or  short,  distinct  or  obscure,  obtuse  or  acute.  Sheldon  is  typically 
turbinate;  Beurre  d'Anjou,  Beurre  Bosc,  and  Bartlett  are  all  pyriform. 

A  graphic  record  should  accompany  a  description  of  the  fruit  to  show 
size  and  shape.  A  simple  outline  drawing  serves  the  purpose. 

The  stem. —  Varying  as  little  as  any  other  character  of  the  pear,  the 
stem  is  much  used  in  identification.  It  may  be  long  and  slender,  as  in 
the  Beurr6  Bosc;  short  and  thick,  as  in  Doyenne  du  Cornice ;  fleshy,  as  in 
Louise  Bonne  de  Jersey;  clubbed,  when  enlarged  at  the  end;  and  lipped 
when  the  flesh  forms  a  protuberance  under  which  the  stem  is  inserted. 
The  stems  of  pears  are  of  ten  set  obliquely  as  in  Beurre  Clairgeau;  or  are 
crooked  or  curved  as  in  Howell.  In  a  few  varieties  the  stems  are  chan- 
neled. The  stems  of  some  pears  have  distinguishing  colors,  those  of  others 
are  pubescent.  In  some  pears,  as  Souvenir  d'Esperen,  there  are  bud-like 
projections  on  the  stem. 

The  length  of  the  stem  in  pears  is  a  reliable  diagnostic  character  only 
when  it  is  known  from  what  part  of  the  flower-cluster  the  fruit  was 
developed.  For,  as  a  rule,  the  nearer  the  flower  to  the  tip  of  the  raceme 
in  the  pear,  the  shorter  the  stem  on  the  fruit. 

Cavity  and  basin. —  The  cavity,  the  depression  in  which  the  stem  is  set, 
offers  several  marks  which  greatly  enhance  the  value  of  a  description  of 
any  of  the  pears.  The  cavity  may  be  acute  or  obtuse;  shallow,  medium, 
or  deep;  narrow,  medium,  or  broad;  smooth  or  russeted;  furrowed,  ribbed, 
angular,  or  uniform;  or  it  may  be  lipped  as  described  under  stem.  The 
color  of  the  skin  within  the  cavity  is  sometimes  different  from  that  without, 
and  there  may  be  radiating  lines,  rays,  or  streaks. 

The  basin,  the  depression  in  which  the  calyx  is  set,  is  as  important  as 


THE    PEARS   OF   NEW   YORK  65 

the  cavity  in  classifying  pears  and  is  described  by  the  same  terms.  The 
furrows  in  the  basin  are  sometimes  indistinct  and  are  then  called  wavy. 
The  skin  around  the  calyx-lobes  may  be  wrinkled,  plaited,  folded,  or  corru- 
gated. Rarely,  there  are  fleshy  protuberances  about  the  calyx-lobes  called 
mammiform  appendages. 

Calyx-lobes. —  The  withered  calyx-lobes  persist  in  some  pears  and  not 
in  others.  They  persist  in  European  pears,  but  are  deciduous  in  the 
edible-fruited  Asiatic  species.  The  calyx-lobes  may  be  open,  partly  open, 
or  closed  in  varieties  of  the  fruits  in  which  they  are  persistent.  In  some 
varieties  the  segments  are  separated  at  the  base;  in  others,  united.  The 
lobes  may  lie  flat  on  the  fruit  or  may  stand  erect.  When  upright,  if  the 
tips  incline  inward  the  lobes  are  said  to  be  connivent;  if  inclined  outward, 
they  are  reflexed,  or  divergent.  The  lobes  may  be  broad  or  narrow,  with 
tips  acute  or  accuminate. 

Characters  of  the  skin. —  The  skin  of  all  pears  offers  several  most 
valuable  features  for  classification.  Of  these  characters,  color  is  the  most 
important.  Perhaps  no  character  of  fruits  varies  more  in  accordance  with 
environment  than  the  color,  yet  the  color  itself  and  the  way  in  which  it  is 
distributed  on  the  fruit,  serve  to  make  this  character  a  fairly  safe 
distinguishing  mark  for  most  varieties  of  pears.  The  ground-color  of  pears 
is  the  green  or  yellow-green  of  chlorophyll,  usually  with  an  over-color  of 
tints  and  shades  of  yellow  or  red.  The  over-color  may  be  laid  on  in  stripes, 
splashes,  or  streaks;  as  a  blush;  may  mottle  the  surface;  or  may  be  a 
single  color,  in  which  case  the  fruit  is  said  to  be  self-colored.  In  nearly 
all  varieties  of  colored  pears,  it  is  not  an  uncommon  anomaly  to  find  trees 
under  some  conditions  bearing  green  fruits.  Usually,  in  pears,  the  color 
is  laid  on  solidly;  very  few  varieties  have  striped  or  splashed  fruits. 

The  skin  may  be  thick  or  thin,  tough  or  tender.  In  a  few  varieties 
it  is  relatively  free  from  the  flesh,  but  with  most  clings  tightly.  The  surface 
of  the  skin  is  often  waxy  or  oily.  This  character  must  not  be  confused 
with  waxen  which  refers  to  the  glossy  appearance  of  the  skin. 

Some  pears  have  an  unbroken  russet  surface  as  Beurr6  Bosc  and 
Sheldon.  Or,  the  surface  may  be  rough  because  of  minute  russet  dots  or 
netted  veins.  With  many  sorts,  the  cavity  alone  is  russeted.  Sometimes 
the  russet  of  the  cavity  is  spread  out  in  radiating  lines. 

Nearly  all  pears  have  few  or  many  dots  on  the  skin,  notes  on  which 
may  enhance  the  value  of  a  description.  These  may  be  obscure  or  con- 
spicuous, large  or  small,  raised  or  sunken.  If  visible  under  the  epidermis, 

5 


66  THE    PEARS   OF   NEW   YORK 

they  are  said  to  be  submerged.  When  star-like,  they  are  called  stellate. 
If  surrounded  by  a  halo  of  lighter  color,  they  are  said  to  be  areolar.  In 
some  varieties,  the  dots  are  elongated.  Very  often  the  dots  are  russeted. 
The  roughened  outer  skin,  called  scarf-skin,  gives  a  distinguishing  appearance 
to  a  few  pears. 

Cutting  pears  to  show  the  internal  structure. —  When  varieties  cannot  be 
distinguished  from  external  marks,  there  are  several  very  reliable  characters 
that  can  be  made  use  of  in  the  internal  anatomy  of  the  fruits.  To  study 
these  it  is  necessary  to  make  a  longitudinal  and  a  transverse  section  of  the 
pear.  To  make  an  accurate  examination  of  the  internal  structure,  the 
sectioning  must  be  done  with  a  keen,  thin  knife,  with  a  steady  hand,  and  a 
good  eye. 

In  making  the  longitudinal  section  the  knife  should  pass  through  the 
center  of  the  calyx,  showing  the  remnants  of  styles  and  stamens;  through 
the  middle  of  the  core  cell,  showing  the  outline  of  the  core  cavity;  and 
through  the  middle  of  the  stem.  A  true  record  cannot  be  obtained,  unless 
the  organs  named  are  divided  fairly  accurately  in  halves.  In  making  the 
transverse  section,  the  knife  should  pass  through  the  widest  diameter 
of  the  fruit,  cutting  the  core  in  half.  If  the  core  is  not  in  the  center 
of  the  fruit,  trial  cuts  to  locate  it  must  be  made  that  it  may  be  halved 
exactly. 

The  stamens,  calyx-tube,  and  styles. —  After  halving  the  fruit  longi- 
tudinally, the  first  organs  to  be  studied  are  the  stamens,  the  position  of 
which  furnishes  reliable  taxonomic  data  in  apples  and  is  occasionally  worth 
noting  in  pears.  Passing  from  the  stamens  to  the  calyx-tube,  it  will  be 
found  that  the  shape  of  this  structure  is  of  some  use  in  separating  varieties, 
although  it  is  exceedingly  variable  in  accordance  with  the  size  of  the  pear, 
and  is  materially  altered  by  abnormalities  in  the  fruit.  The  base  of  the 
styles  in  some  varieties  develop  into  fleshy  tissue  which  alters  the  shape 
of  the  calyx-tube.  The  calyx-tube  may  be  cone-shaped,  funnel-shaped,  or 
urn-shaped.  When  funnel-shaped,  the  broad  upper  part  is  called  the  limb; 
the  narrow  lower  part,  the  cylinder.  In  some  varieties  the  remnants  of 
the  styles  are  often  more  or  less  fleshy  and  form  a  point,  called  the  pistil 
point,  which  projects  into  the  calyx-tube. 

The  core. —  The  position  of  the  core  in  the  fruit  is  often  a  valuable 
means  of  distinguishing  varieties.  If  close  to  the  stem,  the  core  is  said 
to  be  sessile;  if  at  the  center  of  the  pome,  it  is  median;  when  distant  from 
the  stem,  distant. 


THE    PEARS   OF   NEW    YORK  67 

The  cell  containing  seed,  called  a  carpel,  is  morphologically  a  modified 
leaf,  which,  by  folding  together  and  by  union  of  its  edges  forms  a  closed 
receptacle.  In  some  varieties,  the  carpels  are  open;  in  others  closed.  If 
the  tip  of  the  carpel  is  indented,  it  is  said  to  be  emarginate;  if  long  and 
pointed,  mucronate.  In  shape,  carpels  may  be  round,  cordate,  obcordate, 
elliptical,  oblong,  elongated,  ovate,  or  obovate.  In  the  cores  of  most  pomes 
there  is  a  central  cavity  called  the  core  cavity,  sometimes  spoken  of  as  the 
axial  sac  which  may  be  either  narrow,  wide,  or  lacking.  This  is  a  character 
of  much  importance  and  reliability  in  pears.  When  the  carpels  extend 
quite  to  the  axis  of  the  fruit,  they  are  said  to  be  axile  and  there  is  no  core 
cavity;  when  distant  from  the  axis,  they  are  abaxile  and  a  core  cavity  is 
formed.  Sometimes  the  carpel  is  lined  on  the  inner  surface  with  a  white 
substance,  when  it  is  said  to  be  tufted.  In  some  pears,  there  are  many 
fine  hairs  in  the  core-cavity  in  which  case  the  cavity  is  said  to  be  tufted. 

The  limits  of  the  core  are  marked  by  a  line  in  most  pome-fruits  - 
usually  very  distinct  in  apples  and  quinces  —  which  in  most  varieties  of 
pears  is  indistinct.  The  area  enclosed  by  this  line  may  be  large  or  small 
and  may  be  variously  shaped.  When  the  core-line  joins  the  calyx-tube 
along  the  sides,  it  is  said  to  be  clasping;  when  the  two  ends  of  the  .line 
meet  at  the  base  of  the  calyx-tube,  the  expression  core-lines  meeting  is  used. 
The  core-line  in  pears  is  nearly  always,  if  not  always,  clasping  and  very 
often  it  is  a  more  or  less  thickened  area  of  grit-cells. 

Seeds. —  Seeds  are  characteristic  in  all  varieties  of  pears  and  might 
well  be  used  more  generally  than  is  the  case  in  classification.  The  number 
is  exceedingly  variable  in  different  varieties.  The  usual  number  is  two  in 
each  cell,  but  often  there  are  three  or  more  and  occasionally  they  are  missing. 
Seeds  vary  greatly  in  different  varieties  in  size,  shape,  and  color,  and 
differences  in  these  characters  are  as  constant  as  are  those  of  any  other 
organ  of  the  fruit.  Number,  size,  shape,  and  color  of  seeds  should  be 
noted  with  care  in  every  technical  description  of  a  pear.  The  point  of  the 
seed,  also,  is  worth  noting;  it  may  be  acute,  acuminate,  or  obtuse.  Like 
the  carpels,  the  seeds  are  often  tufted.  There  are  several  so-called  seedless 
pears,  but  all  of  these  occasionally  contain  some  seeds.  Very  often 
seedlessness  is  brought  about  by  lack  of  proper  pollination.  An  occasional 
fruit  without  seeds  is  found  in  nearly  all  varieties,  but  these  fruits  are 
usually  more  or  less  abnormal  in  size  or  shape. 

Flesh. —  Most  pears  may  be  identified  from  the  flesh-characters  without 
a  glance  at  any  other  part  of  fruit  or  plant.  Flavor,  odor,  and  texture 


68  THE    PEARS   OF   NEW   YORK 

of  flesh  are  distinct  in  almost  every  variety,  and  appeal  more  strongly  to 
the  senses  of  taste  and  smell  than  characters  measured  by  the  eye  do  to  the 
sight.  Unfortunately,  flavors,  odors,  and  textures  are  difficult  to  describe. 

All  characters  of  the  flesh  vary  greatly  in  accordance  with  conditions 
of  growth,  soil  and  climate  having  a  profound  influence  on  texture,  flavor, 
and  quality.  It  is  important,  also,  in  describing  the  flesh  to  have  the  fruit 
at  the  proper  stage  of  maturity,  and  as  immaturity  verges  into  maturity 
and  maturity  into  decay  almost  imperceptibly,  each  condition  affecting 
the  flesh,  it  is  not  surprising  that  differences  of  opinion  may  be  many  in 
judging  the  flesh-characters  of  a  fruit. 

In  cutting  a  pear  the  color  of  the  flesh  is  first  noted.  It  may  be  nearly 
white,  as  in  Flemish  Beauty;  tinged  with  yellow,  as  in  Tyson;  greenish- 
white  as  in  Bartlett;  or  tinged  with  red,  as  in  Josephine  de  Malines.  Pears 
with  red  flesh  are  occasionally  found,  but  no  standard  varieties  have  flesh 
of  this  color.  Sanguinole,  grown  more  or  less  in  Europe,  has  flesh  of  a 
wine-red  color.  Very  often  the  texture  of  pear-flesh  is  marred  by  grittiness 
to  which  some  varieties  are  much  more  subject  than  others.  In  most 
cases,  however,  the  grit-cells  are  abnormal,  and  a  discussion  of  their 
presence  and  cause  belongs  under  the  head  of  diseases  in  another  chapter. 

One  determines  the  nature  of  the  texture  by  cutting  the  fruit,  through 
pressure  by  the  fingers,  and  by  eating.  The  texture  may  be  coarse  or  fine; 
tender  or  tough;  crisp,  breaking,  melting,  or  almost  buttery;  dry  or  juicy. 

Flavor  and  quality. —  Pears  are  readily  divided  into  two  classes  as  to 
flavor;  they  are  either  sweet  or  sour.  The  qualifying  terms  mildly  and 
very  are  often  used  with  sweet  and  sour.  Subacid,  tart,  and  sprightly  are 
sometimes  most  expressive.  Austere  refers  to  a  flavor  more  or  less  sour 
with  some  astringency.  The  flavor  may  often  be  put  down  as  astringent. 
All  varieties  have  a  more  or  less  distinct  aroma.  Rich  and  refreshing  are 
words  often  found  in  the  rather  extensive  vocabulary  necessary  to  describe 
the  flavor  of  this  fruit. 

Quality  is  that  combination  of  texture,  flavor,  and  aroma  which  makes 
a  fruit  pleasant  to  the  palate.  Quality  is  rated  by  common  consent  of 
pomologists  by  five  grades :  Poor,  fair,  good,  very  good,  and  best.  It  should 
be  noted  that  good  in  this  rating  signifies  a  fruit  of  but  medium  quality. 

The  characters  of  pears  are  graphically  shown  on  the  opposite  page  in 
a  descriptive  form  filled  out  for  Bartlett  in  a  description  of  this  variety  for 
The  Pears  of  New  York.  This  is,  however,  but  a  skeleton,  and  most  of 
the  characters  must  be  more  fully  described  than  a  form  like  this  permits. 


Na 

TREE 

Marked  C  haracttristics 


PEAR 


"conS-al" 


SIZE 


Lot-scars 

LEAVES   PALI, 

KG 

M^lum 

Cmle 


Convolute 
Conduplicate 

Abundance 


I  topped 
Slow  growing 
Rapid  growing 


PRODU' 
ILm. 


?roducT    . 
Unproductive 
Regular  Bearer 
Uncertain  Bearer 


SUSCEPTIBILITY 


Medium 

Small 

Wide 

Medium 

Narrow 

Long 

Medium 

Short 

Shape 


Ovate 

Obovate 

Entir* 

Urenate 
l^cntutc 
Serrate^ 

^/"y 

efaSSftoa,  tr&iJi 
Ape« 


*£%££U*t«iu- 

SKIN 
Thick 

JMtai 


Oval 
IK-ale 
Obovate 
Abruptly  pointed 


aa. tom UM  . 


Short 

Longer,  equal  to.  ahorter  than  petala 


Mottled Strip«L. 


Surface 

Upper  Surface 
Light  Green 


FRUIT 

Marked  Char 


DATF  OF  RJPEKIHC 


LEHGTH  OP  SEASOn 


mjMBER  OP  PICKHIGS 


HANGS  WELL  OR  DROPS  READILY.... ... 

KEEPING  QUALITY. 
SHIPPING  QUALITY 
SUSCEPTIBILITY  to 


FLOWER-BUDS 
Crop  on  one  year  wood 

Hardy 
Half  Hardy 
Tender 


BRAHCHLETS 
Thic 

Thick 


Appresscd  or  Free 

Arrangement 


FLOWERS 
Time  of  Appearance 
Before 
With 
After  leaves 


INTERKODES 
Lonff 
Medium 


Lencth  of  Blooming  Season 


Color    . 

Fertile  of  Sterile 
General  Arrangement 


Number  of  flowsrs  per  bod  ,««4ri  *./. 


Pedicela      .//.•/ 

>_                    BJ/*^ 

Sm.ll                                                                 „« 
!Z/yVr**                                                                    Th 

dium 

ok 

brous 

l^AF-BUDS                                         "^rfy-^ 

SUe                                                    f          tT^i'"     <fn*r*i« 
t££o,                                                             CalTi-Tubt 

Sf  Open 


DSE— Cootjng.  DaaM.  Marfcx 

TYPE  OP 

GENERAL  APPEARANCE 


THE    PEARS   OF   NEW   YORK  69 

Few  pomologists  in  these  days  have  the  temerity  to  offer  a  description 
compiled  in  whole  or  in  part.  Descriptions  are  worth  while  only  when 
made  from  living  specimens  before  the  eyes  of  the  describer. 

SPECIES   OF    PEARS 

The  foregoing  pages  discussing  the  characters  of  pears  were  preparation 
for  a  proper  understanding  of  descriptions  of  pears.  A  discussion  of  the 
species  which  constitute  or  may  constitute  forms  for  cultivation  either  for 
their  fruit  or  as  stocks  upon  which  to  grow  edible  pears  logically  follows. 

Edible  pears  fall  into  two  well-marked  groups:  Those  coming  from 
Europe  and  northwestern  Asia,  occidental  pears;  and  those  coming  from 
eastern  and  northeastern  Asia,  oriental  pears. 

OCCIDENTAL   PEARS 

In  this  group  belong  the  thousands  of  varieties  under  common  cultiva- 
tion in  Europe,  the  United  States,  and  in  temperate  regions  settled  by 
Europeans.  These  pears  are  distinct  from  oriental  pears  in  place  of  origin, 
and  by  fairly  well-marked  botanical  characters.  Thus,  the  leaves  of  these 
occidental  pears  are  crenate-serrate  and  entire  and  never  setose-serrate; 
and  the  calyx  is  persistent  on  the  fruits.  For  most  part,  the  fruits  of  the 
two  divisions  are  quite  distinct,  especially  in  shape,  but  no  constant  line 
of  cleavage  can  be  found  in  the  pears.  There  are  several  species  of  these 
occidental  pears  grown  for  their  fruits  or  as  ornamentals.  Only  one, 
however,  is  of  great  importance.  This  is  P.  communis,  to  a  discussion 
of  which  we  now  come. 

i.    PYRUS    COMMUNIS   Linnaeus. 

1.  Linnaeus  Sp.  PI.  479.     1753. 

2.  Loudon  Arb.  et  Frul.  Brit.    2:880.     1838. 

3.  Schneider  Laubholzk.  1:661.     1906. 

Tree  vigorous,  attaining  a  height  of  50  ft.  and  a  diameter  of  2  ft.,  usually  with  an 
upright,  oblong,  or  pyramidal,  compact  top;  bark  on  trunk  of  mature  trees  rough,  with  large 
persistent  scales;  branches  usually  stout,  thorny,  variously  colored,  overlaid  with  scarf- 
skin;  branchlets  glossy,  smooth,  glabrous,  with  more  or  less  conspicuous  lenticels.  Leaf- 
buds  prominent,  plump,  obtuse  or  pointed,  mostly  free;  leaf -scars  conspicuous.  Leaves 
2  to  4  in.  long,  i  to  25  in.  wide,  oval  or  oblong-ovate,  thin,  hard  or  leathery,  veiny; 
upper  surface  dark  green,  glabrous;  lower  surface  light  green,  glabrous;  both  surfaces 
downy  as  the  leaves  open;  apex  acuminate;  margins  crenate-serrate  or  entire,  never  setose- 
serrate;  teeth  often  tipped  with  small  glands;  petiole  i  to  2  in.  long,  slender.  Flower- 
buds  larger  and  plumper  then  leaf -buds;  borne  on  fruiting  spurs  in  dense  or  loose  clusters 


y0  THE    PEARS   OF   NEW   YORK 

of  4  to  10;  flowers  showy,  i  in.  across,  white  or  sometimes  with  tinge  of  pink;  calyx 
persistent  or  rarely  deciduous;  styles  distinct  to  the  base,  sometimes  downy;  stamens  15 
to  20;  pedicels  i  in.  long,  slender,  sometimes  pubescent. 

Fruits  exceedingly  variable  under  cultivation ;  varying  from  i  in.  in  length  and  diameter 
to  3  in.  in  diameter  and  5  to  6  in.  in  length;  variously  shaped,  as  pyriform,  turbinate,  round- 
conic,  or  round-oblate;  green,  yellow,  red,  or  russet,  or  combinations  of  these  colors;  flesh 
white,  yellowish,  sometimes  pink  or  wine-red,  rarely  salmon-colored;  flesh  firm,  melting, 
or  buttery  and  when  ripening  on  the  tree  with  few  or  many  grit-cells.  Seeds  i  to  3  in  a 
cell,  sometimes  abortive  or  wanting,  large,  brown,  or  brownish,  often  tufted  at  the  tips. 

Pyrus  communis,  the  common  pear,  as  stated  in  the  preceding  chapter, 
is  a  native  of  southern  Europe  and  southwestern  Asia  as  far  east  as  Kashmir. 
The  species  is  a  frequent  escape  from  cultivation,  multiplying  from  seed 
distributed  by  animals  and  by  human  agencies,  and  is  now  to  be  found 
naturalized  in  forests  and  byways  of  the  temperate  zones  wherever  pears 
are  cultivated  in  orchards.  The  pear  is  not  as  hardy  as  the  apple,  and  is, 
therefore,  less  generally  grown.  It  refuses  to  grow  in  the  warmest  and 
coldest  parts  of  the  temperate  zones,  but  is  a  favorite  orchard,  dooryard, 
and  roadside  plant  in  all  mid-temperate  regions. 

The  species  comes  from  regions  or  localities  where  the  climate  is  mild 
and  equable,  neither  very  hot  nor  very  cold,  and  grows  in  moist,  cool,  and 
rather  heavy  soils.  These  predilections  cling  to  cultivated  pears  wherever 
grown,  and  pure-bred  varieties  do  not  thrive  under  other  conditions.  Wild 
or  cultivated,  the  pear  is  a  deep-rooted  plant,  a  fact  that  must  be  taken 
into  consideration  in  selecting  orchard  sites.  On  shallow  soils  pears  thrive 
better  on  the  shallow-rooted  quince. 

Few  cultivated  fruits  have  changed  more  under  domestication  than 
the  common  pear.  The  trees  under  cultivation  are  larger  and  much  more 
vigorous,  and  the  fruits  in  the  best  orchard  varieties  —  the  consummation 
of  the  breeder's  art  —  would  by  no  one  be  considered  the  same  species  if 
the  two  were  found  in  the  wild.  The  pears  from  truly  wild  trees  in  the 
Old  World  are  small,  nearly  round,  hard,  gritty,  sour,  and  astringent. 
Fruits  from  the  run-wild  trees  from  the  chance  transport  of  seeds  in  this 
country  are  scarcely  more  attractive  to  either  eye  or  palate.  The  product 
of  these  wild  trees  can  hardly  be  called  edible  fruits.  Cultivated  varieties 
seem  to  have  been  evolved,  until  the  advent  of  Le  Conte  and  Kieffer,  only 
by  cultivation  and  selection.  All  plants  are  improved  more  rapidly  under 
hybridization  than  selection,  and  now  that  the  hybridization  of  this  pear 
with  other  species  is  in  full  swing,  we  may  expect,  for  the  New  World  at 
least,  a  new  pear  flora  in  the  immediate  future. 


THE    PEARS   OF   NEW   YORK  71 

The  pear  supplies  man  not  only  an  important  article  of  food  but  also 
a  refreshing  drink.  Perry,  the  expressed  juice  of  pears,  is  a  common  drink 
in  all  European  countries.  It  is  used  somewhat  as.  a  fruit-juice,  but  chiefly 
as  a  fermented  beverage.  Pear-juice  is  fermented  in  open  casks  and  at 
the  end  of  fermentation  contains  from  six  to  twelve  per  cent  of  alcohol. 
In  parts  of  England  and  France,  special  varieties  are  grown  in  considerable 
numbers  for  perry-making.  The  wood  of  the  pear  is  hard,  heavy,  and  close 
grained,  for  which  qualities  it  is  esteemed  by  turners  and  engravers  and  for 
fuel.  A  mature  pear-tree  is  a  beautiful  ornamental,  and  few  forest  trees 
are  nobler  or  more  picturesque  than  an  old  specimen  of  this  species  with 
its  great  size  and  irregular,  pyramidal  top.  A  pear-tree  has  much  merit 
for  shade  as  well  as  an  ornamental. 

Pears  are  easy  of  culture  and  propagation,  subjects  to  be  discussed  in 
full  in  the  next  chapter.  A  few  words  as  to  propagation  are  in  place  here 
to  show  the  affinities  of  this  species  with  other  species  and  genera.  The 
common  pear  readily  inter-grafts  with  other  pears,  and  its  cions  may  be 
made  to  grow,  though  with  difficulty,  on  the  apple.  A  most  noteworthy 
fact  with  this  fruit  is  that  though  not  easily  grafted  on  the  apple  and  some 
other  pears,  it  unites  readily  with  the  quince  and  the  hawthorn,  both  of 
which  belongs  to  distinct  genera.  The  common  pear  hybridizes  freely 
with  the  oriental  pear,  but  whether  with  other  species  does  not  appear. 
There  are  no  records  of  the  pear  hybridizing  with  the  apple,  but  there  are 
trustworthy  accounts  of  hybrids  with  the  quince  and  with  sorbus. 

The  classical  name  of  the  pear  was  Pirus,  changed  to  Pyrus  by 
Tournefort,  after  which  it  was  adopted  by  Linnaeus,  who  established  the 
genus  and  united  with  it  the  Malus  and  Cydonia  of  Tournefort.  Fortu- 
nately there  is  no  confusion  in  the  botanical  nomenclature  of  this  fruit. 
Botanists  agree,  without  notable  divergence  of  opinion,  on  the  generic  and 
specific  names  of  this  fruit.  There  are  several  well-marked  botanical 
varieties  of  Pyrus  communis  as  well  as  a  number  of  horticultural  forms. 
The  most  prominent  of  these  must  be  noted. 

PYRUS   COMMUNTJS   PYRASTER    Linnaeus 
i.     Linnaeus  Sp.  PL  479-     '753- 

This  variety,  rather  common  in  parts  of  Europe,  is  similar  to  the  type  in  foliage 
but  has  globose  fruits.  The  leaves  differ  somewhat  in  being  more  rounded  and  in  having 
margins  more  serrate.  The  plant  is  often  very  thorny.  Some  botanists  believe  this  form 
to  be  only  an  escape  from  cultivation. 


72  THE    PEARS   OF   NEW   YORK 

PYRUS    COMMUNIS    SATIVA   De  Candolle 
i.     De  Candolle  Prod.  2:634.     l825- 

This  name  is  applied  to  the  cultivated  pear  in  its  many  pomological  forms.  The 
trees  are  usually  larger  than  those  of  the  wild  pears  and  are  without  thorns.  They  differ 
also  in  having  larger  leaves,  and  larger  and  better-flavored  fruits. 

PYRUS  COMMUNIS  CORDATA  Hooker 
i.    Hooker,  J.  D.     Stud.  Flora  131.     1878. 
3.     P.  cordata  Desvaux  Obs.  PI.  Anjou  152.     1818. 

This  botanical  variety  is  a  spiny  shrub  or  shrub-like  tree.  The  leaves  are  smaller 
than  those  of  the  species,  i  in.  in  width,  suborbicular  to  ovate,  subcordate  at  the  base. 
Flowers  smaller.  Fruit  globose  or  slightly  turbinate,  very  small,  }  in.  in  diameter; 
calyx  persistent.  The  species  is  a  native  of  western  France  and  is  found  in  Devon  and 
Cornwall,  England.  This  species  is  said  to  propagate  itself  freely  from  root-suckers  which 
suggests  that  it  might  be  tried  as  a  dwarfing  stock  for  the  common  pears. 

PYRUS  COMMUNIS  LONGIPES  Henry 

1.  Henry  Trees  Gt.  Brit.  &  Ire.     6:1561.     1912. 

2.  P.  longipes  Cosson  and  Durien  Bull.  Soc.  Bot.  France.     2:310.     1855. 

The  tree  is  small  with  a  few  spines.  The  leaves  are  about  2  in.  long  and  i  in 
wide,  ovate,  acuminate,  subcordate,  glabrous,  finely  and  crenately  serrate,  on  long 
slender  petioles.  This  variety  differs  little  from  var.  cordata  in  its  fruit  except  in  the  decid- 
uous calyx.  It  is  found  along  the  mountain  streams  of  Algeria. 

PYRUS   COMMUNIS  MARIANA  Willkomm 

1.  Linttata     25:25.     1852. 

2.  P.  bourgaeana  Decaisne  Jar.  Fruit,  i.  t.     2.     1871. 

This  is  a  small  tree  found  in  the  Sierra  Morena  in  Spain.  The  leaves  are  ovate, 
i  in.  in  length,  rounded  at  the  base,  on  very  long,  slender  petioles.  The  pear  is  very  smal 
with  a  persistent  calyx. 

2.     PYRUS  NIVALIS  Jacquin 
I.     Fl.  Austr.     2:  4,  t.     107.     1774. 

Tree  small,  stout,  without  thorns;  young  shoots  thickly  covered  with  white  wool. 
Leaves  oval  or  obovate,  2  to  3  in.  long,  f  to  ij  in.  wide,  crenate  at  the  base,  entire,  upper 
and  lower  surfaces  covered  with  white  wool  when  young,  nearly  glaucous  and  the  upper 
surface  shining  when  mature.  Flowers  white,  i^  in.  across,  clustered.  Fruit  roundish, 
yellowish- green,  borne  on  a  stalk  as  long  or  longer  than  the  fruit,  acid  or  becoming  sweetish 
at  full  maturity. 

This  pear  is  a  native  of  eastern  Europe  and  Asia  Minor  and  is  often 
found  in  France  as  an  escape  from  the  orchard.  The  tree,  which  sometimes 
attains  a  height  of  fifty  feet,  is  said  to  be  a  handsome  ornamental.  The 


THE    PEARS   OF   NEW   YORK  73 

species  is  sometimes  under  cultivation  in  France  for  the  fruits  which  make 
very  good  perry,  and  when  bletted,  as  is  the  medlar,  are  suitable  for  dessert. 
In  Austria  and  adjoining  parts  of  Germany,  the  species  is  somewhat 
cultivated  for  the  same  purposes  as  in  France  under  the  name  Schnee  birn 
or  Snow  pear,  because  not  fit  to  eat  until  snow  falls.  This  pear  might 
have  value  to  hybridize  with  common  pears  for  the  improvement  of  their 
fruit. 

Botanists  are  not  quite  certain  of  the  botanical  standing  of  P.  nivalis. 
By  some  botanists  it  is  considered  a  cultivated  form  of  P.  elaagrifolia  Pallas. 
By  others  it  is  thought  to  be  a  cross  of  which  P.  communis  is  one  parent. 
P.  salvifolm  De  Candolle  is  either  closely  allied  to  or  identical  with  this 
species.  P.  kotschyana  Boissier  differs  from  P.  nivalis  chiefly  in  having 
smaller  and  harder  fruits.  P.  elaagrifolia  Pallas  is  distinguished  by  some 
botanists  from  P.  kotschyana  only  by  its  spiny  branches  —  not  a  constant 
character. 

3.    PYRUS  AURICULARIS  Knoop 

1.  Pomol.  2:38.     1763. 

2.  P.  irregularis  Muenchhausen  Hausvater  5:246.     1770. 

3.  P.  pollveria  Linnaeus  Mant.  2:244.     '771- 

4.  P.  bollwyleriana  De  Candolle  Fl.  France  Suppl.  5:530.     1815. 

A  tree  30  to  50  ft.  high,  forming  a  round  head;  branchlets  and  buds  downy.  Leaves 
ovate  or  oval,  3  to  4  in.  long,  2  to  2$  in.  wide;  pointed,  irregular,  and  coarsely  and  some- 
times doubly  toothed;  upper  surface  glossy,  dark  green,  with  glands  on  the  midrib, 
glabrous  at  maturity,  downy  when  young;  lower  surface  permanently  covered  with  gray 
tomentum;  stalk  i  to  i|  in.  long,  woolly.  Flowers  white,  nearly  i  in.  across,  5  to  20  in 
tomentose  corymbs;  sepals  covered  with  pure  white  wool  on  both  surfaces;  styles  2  to  5, 
united  and  tomentose  at  the  base;  stamens  rosy  red.  Fruit  pyriform,  i  to  ij  in.  in 
diameter;  stalk  i  to  if  in.  long,  reddish  yellow;  flesh  yellow,  sweet. 

This  tree  is  an  interesting  hybrid  between  P.  communis  and  the 
whitebeam,  P.  aria.  It  was  first  noticed  at  Bollweiler,  Alsace,  and  was 
first  mentioned  by  J.  Bauhin  in  1619.  It  is  propagated  by  grafts  as  few 
of  the  seeds  are  fertile  and  these  do  not  come  true  to  name.  It  bears  fruit 
very  sparingly,  none  being  produced  in  some  seasons. 

Besides  the  species  that  have  been  named  there  are  several  other 
occidental  pears  named  by  European  botanists  which  may  be  looked  for 
in  botanic  gardens.  Some  of  these  might  have  value  for  work  in  hybridiza- 
tion but  it  is  doubtful.  Of  these,  P.  heterophylla  Regel  and  Schmalhausen 
(Act.  Hort.  Petropol  5:pt.  ii,  581.  1878)  is  a  small  thorny  tree  from  the 
mountain  valleys  of  Turkestan.  P.  amygdalijormis  Villars  (Cat.  Meth. 


74  THE    PEARS   OF   NEW   YORK 

Jardin  Strasbourg  323.  1807)  is  a  spiny  shrub  or  small  tree,  bearing  small 
worthless  fruits;  a  native  of  arid  soils  in  the  regions  of  olives  in  southern 
Europe.  P.  salicijolia  Pallas  (//»».  3: 734-  J776)  is  a  small  spiny  tree 
from  the  Crimea,  Caucasas,  and  Armenia;  the  fruit  has  little  or  no  value. 
P.  syriaca  Boissier  (Diag.  Nov.  PL  Orient  10:1.  1849)  is  a  thorny,  shrubby 
tree  from  Syria,  Asia  Minor,  and  Kurdistan. 

A  review  of  botanical  literature  shows  several  other  names  of  doubt- 
ful species  of  Pyrus  which  seem  more  likely  to  be  hybrids  or  abnormal 
escapes  from  orchards.  There  are,  also,  many  names  which  seem  to  be 
synonyms.  Material  and  literature  at  hand  do  not  enable  the  author  to 
make  certain  of  these,  even  if  any  sufficiently  worthy  purpose  could  be 
served  in  a  pomological  text. 

ORIENTAL  PEARS 

The  oriental  pears  have  been  brought  to  America  in  comparatively 
recent  years,  chiefly  as  ornamentals  and  for  blight-resistant  stocks;  but 
hybrids  of  at  least  one  species  of  this  group,  P.  serotina,  with  the  common 
pear  have  given  many  valuable  orchard  varieties.  The  Chinese  and  Japan- 
ese cultivate  several  species  for  their  fruits.  These  pears  constitute  a  group 
quite  distinct  in  aspect  of  tree  and  fruit,  but  no  characters  not  in  occidental 
species  are  found  in  all  species  of  the  oriental  group.  The  most  constant 
differences,  besides  region  of  origin,  are  found  in  the  leaves  and  the  calyx. 
The  leaves  in  most  species  are  markedly  acuminate  and  their  margins 
are  sharp-serate  or  setose-serrate.  The  calyx  falls  from  the  fruit  in  the 
species  now  cultivated  for  food,  but  does  not  in  two  species  promising  for 
stocks. 

4.     PYRUS  SEROTINA  Rehder 
I.     Rehder  Proc.  Amer.  Acad.  Arts  &  Sci.  50:213.     1915. 

Tree  vigorous,  upright,  attaining  a  height  of  20  to  50  ft.,  the  branches  becoming 
glabrous.  Leaves  ovate-oblong,  sometimes  ovate,  3  to  5  in.  long,  rounded  at  the  base 
and  rarely  subcordate  or  cuneate,  long- acuminate,  sharply  setose-serrate,  with  partially 
appressed  seratures;  when  young,  villous,  or  lower  surface  cobwebby,  but  becoming  glabrous. 
Flowers  white,  borne  in  6  to  9  flowered  umbellate-racemose  clusters ;  glabrous  or  somewhat 
tomentose  and  borne  on  slender  pedicels;  calyx-lobes  triangular-ovate  and  long-acuminate, 
J  to  £  in.  long,  glandulose-denticulate ;  petals  oval,  short-clawed,  f  in.  long;  stamens  about 
20;  styles  4  or  5,  glabrous.  Fruit  sub-globose,  russet-brown;  stalk  slender;  calyx 
deciduous. 

This  oriental  pear  has  been  referred  to  P.  sinensis  Lindley  (not  Poiret) 
by  botanists  and  horticulturists  since  its  introduction  in  Europe  nearly 


PYRUS  SEROTINA 


THE    PEARS   OF   NEW   YORK  75 

one  hundred  years  ago  until  1915  when  Render,  discovering  that  the  true 
P.  sinensis  had  been  lost  to  cultivation,  proposed  the  name  P.  lindleyi 
for  one  group  and  P.  serotina  for  another  group  of  Chinese  pears  passing 
under  Lindley's  original  species,  P.  sinensis. 

This  species  comes  from  central  and  western  China,  where  the  fruits 
are  used  for  food  under  the  name,  with  that  of  other  brown-fruited  species, 
of  tang-li.  American  pomologists  are  interested  in  the  type  species  as  a 
possible  source  of  blight-resistant  stocks  for  varieties  of  the  common  pear. 
Stocks  of  this  species,  however,  grown  on  the  Pacific  slope  have  not  proved 
satisfactory  because  difficult  to  bud,  and  very  susceptible  to  leaf-blight, 
and  because  they  are  not  as  resistant  to  pear-blight  as  an  ideal  stock  should 
be.  Rehder,  an  authority  on  oriental  pears,  gives  two  botanical  varieties. 
His  var.  stapfiana  differs  from  the  type  in  bearing  pyriform  fruits;  leaves 
with  less  appressed  serratures;  and  petals  with  attenuate  claws.  So  far 
as  now  appears  it  is  of  no  greater  value  to  pomology  than  the  type.  The 
other  botanical  variety  which  Rehder  describes,  var.  culta,  is  of  great 
importance  in  pomology  and  must  have  detailed  consideration. 

PYRUS  SEROTINA  CULTA  Rehder 

1.  Rehder  Prod.  Amer.  Acad.  A rts  &  Sci.  50:233.     1915. 

2.  P.  sinensis  Hort.     Not  Lindley  nor  Poiret. 

3.  P.  japonica  Hort.     Not  Thunberg. 

3.     P.  sieboldi  Carriere  Rev.  Hort.  no.     1880. 

5.     P.  sinensis  culta  Makino  Tokyo  Bot.  Mag.  22:69.     1908. 

Tree  large,  vigorous;  top  spreading,  drooping,  open;  trunk  thick,  shaggy;  branches 
stout,  zigzag,  greenish-brown,  with  a  slight  covering  of  scarf-skin  marked  with  many 
conspicuous,  elongated  lenticels;  branchlets  slender,  with  long  internodes,  brownish-red, 
tinged  with  green  and  with  thin,  ash-gray  scarf-skin,  glabrous,  with  many  unusually 
conspicuous^  raised  lenticels.  Leaf -buds  sharply  pointed,  plump,  thick  at  the  base,  free; 
leaf-scars  prominent.  Leaves  45  in.  long,  z\  in.  wide,  thick,  leathery;  apex  taper-pointed; 
margin  tipped  with  very  fine  reddish-brown  glands,  finely  serrate;  petiole  thick,  2  in. 
long,  lightly  pubescent,  greenish-red.  Flower-buds  thick,  short,  conical,  plump,  free, 
arranged  singly  on  very  short  spurs;  flowers  with  a  disagreeable  odor,  bloom  in  mid- 
season,  i-J  in.  across,  averaging  7  buds  in  a  cluster;  calyx-lobes  long,  narrow,  acuminate, 
glandular,  reflexed,  lightly  pubescent  within  and  without;  petals  broadly  oval,  entire, 
apex  rounded;  pistils  4  or  5,  from  a  common  base,  longer  than  the  stamens,  pubescent  at 
base;  stamens  \  in.  long,  with  dull  red  anthers;  pedicels  13  in.  long,  slender,  thinly 
pubescent,  pale  green. 

Fruit  ripe  February-March;  i\  in.  long,  2\  in.  wide,  round,  slightly  pyriform, 
irregularly  ribbed,  with  unequal  sides;  stem  \\  in.  long,  curved,  slender;  cavity  acute, 
deep,  narrow,  furrowed,  lipped;  calyx  deciduous;  basin  shallow,  wide,  obtuse,  gently 


76  THE   PEARS   OF   NEW   YORK 

furrowed  or  wrinkled;  skin  tough,  smooth,  waxy;  color  lemon-yellow,  with  russet  lines 
and  nettings  and  many  russet  specks;  dots  numerous,  small,  conspicuous,  brownish- 
russet;  flesh  yellowish-white,  very  granular,  crisp,  tough,  juicy,  with  a  peculiar  aroma 
unlike  that  of  the  common  pear;  poor  in  quality.  Core  large,  open,  axile,  with  clasping 
core-lines;  calyx-tube  short,  wide,  conical;  seeds  roundish,  of  medium  size,  wide,  plump, 
obtuse. 

The  Sand  pear  differs  from  the  type  in  fruit  and  foliage.  The  pears 
are  much  larger  and  are  commonly  apple-form  as  shown  in  the  accompany- 
ing plate,  but  trees  bearing  pyriform  fruits  are  not  unknown.  The  leaves 
are  larger  and  broader.  Rehder,  who  separated  this  form  from  its  species, 
writes,  "  The  Japanese  pear  cultivated  under  the  name  Madame  Von 
Siebold  may  be  considered  as  representing  the  type  of  this  variety."  These 
pears  are  known  to  pomologists  under  several  names;  as  Chinese  Sand, 
Sand,  Japanese,  Hawaii,  Sha  Lea,  Gold  Dust,  Mikado,  and  Diamyo, 
although  it  is  possible  that  the  last  three  are  hybrids.  The  pear  illustrated 
and  described  in  this  text  as  a  representative  of  this  botanical  variety 
came  from  seed  sent  from  Manchuria. 

The  pears  are  attractive  in  appearance,  keep  well,  and  are  palatable 
in  culinary  preparations,  but  are  possessed  of  a  gritty  flesh  and  potato-like 
flavor  which  debar  them  as  dessert  fruits  in  all  regions  where  the  common 
pear  can  be  grown.  The  several  varieties  of  var.  culta  now  in  America 
came  from  Japan  where  the  species  must  have  been  early  introduced  from 
China  as  this  is  now  the  most  common  fruit  of  the  Japanese  with  the  excep- 
tion of  the  persimmon.  In  China  and  Japan  there  are  a  number  of  porno- 
logical  varieties,  which,  however,  differ  from  each  other  less  than  varieties 
of  the  European  pear.  The  fruits  of  the  several  varieties  grown  in  America 
are  often  mistaken  for  apples,  from  which  they  are  distinguished  by  their 
deciduous  calyxes,  rough,  dry  skins,  long  stems,  juicy,  gritty  flesh,  and 
insipid  potato-like  flavor.  Seedlings  of  var.  culta  fail  as  stocks  for  European 
varieties  in  the  same  characters  in  which  the  species  is  unsatisfactory. 

This  oriental  pear  hybridizes  freely  with  the  common  pear,  and  it  is 
for  this  purpose  that  it  is  most  valuable  in  America.  Several  of  these 
hybrids  are  important  commercial  varieties  in  North  America  of  which 
Kieffer,  Le  Conte,  and  Garber,  in  the  order  named,  are  the  best  known  and 
the  most  useful.  Sterility  is  a  common  attribute  of  hybrids,  but  the  hybrids 
between  these  two  species  are  not  more  sterile  than  varieties  of  the  parents. 
These  hybrids  are  stronger  and  more  rapid  in  growth  than  the  common 
pear  and  are  more  productive  and  more  resistant  to  blight.  The  pears  are 


THE    PEARS   OF   NEW   YORK  77 

more  pyriform  and  of  much  better  flavor  than  those  of  the  oriental  parent. 
The  calyx  of  hybrid  fruits  is  sometimes  persistent  and  sometimes  deciduous. 
The  hybrids  do  not  make  good  stocks  and  intergraft  but  poorly  with  the 
common  pear.  Of  all  pear-trees,  these  are  handsomest  in  growth  when  in 
perfect  health  and  make  excellent  ornamental  trees.  The  strong,  clean 
growth,  luxuriant  green  foliage,  beautifully  tinted  in  the  autumn,  resembles 
the  oriental  rather  than  the  occidental  parent.  It  is  doubtful  whether 
hybrid  trees  will  attain  the  great  size  of  those  of  the  common  pear,  and 
they  seem  to  succumb  to  the  ills  of  old  age  rather  more  quickly  than  those 
of  the  European  parent.  The  hybrid  pears  seem  less  well  liked  by  the  pestif- 
erous San  Jose  scale  than  the  common  pear.  The  first  flush  of  popularity 
having  passed,  hybrid  pears  have  found  their  proper  place  in  American 
pomology.  They  belong  to  the  South  and  Middle  West  where  the  common 
pear  is  illy  adapted  to  the  climate.  In  the  North  and  on  the  Pacific  slope, 
pear-growers  are  wisely  planting  varieties  the  fruits  of  which  are  better 
in  quality. 

5.     PYRUS  USSURIENSIS  Maximowicz 

1.  P.  ussuriensis  Maximowicz  Bull.  Acad.  Sci.  St.  Petersb.  15:132.     1857. 

2.  P.  sinensis  Decaisne  Bull.  Acad.  Sci.  St.  Petersb.  19:172.     1883. 

3.  P.  simonii  Carriers  Rev.  Hort.  28.     1872.     fig.  3. 

4.  P.  sinensis  ussuriensis  Makino  Tokyo  Bot.  Mag.  22:69.     1908. 

Rehder  says  of  P.  ussuriensis,1  "  This  species  differs  from  the  allied 
species  chiefly  in  the  short  stalk  of  the  globose  fruit  with  persistent  calyx, 
in  the  broad,  often  nearly  orbicular,  strongly  setosely  serrate  leaves  and  in 
the  lighter  yellowish-brown  branches;  the  flower  clusters  are,  owing  to  the 
short  stalks,  rather  dense  and  hemispherical,  the  petals  are  obovate  and 
rather  gradually  narrowed  toward  the  base;  the  styles  are  distinctly  pilose 
near  the  base." 

Wilson,2  describing. the  vegetation  of  Korea,  says  of  this  species: 
"  Pyrus  ^^ssuriens^s  is  abundant  and  this  year  is  laden  with  fruit.  On 
some  trees  the  fruit  is  wholly  green,  on  others  reddish  on  one  side;  the 
length  of  the  peduncle  varies  and  the  same  is  true  of  the  leaf -structure ; 
the  calyx  is  persistent  or  deciduous  often  on  fruits  on  the  same  branch." 

The  habitat  of  this  species  is  northern  and  northeastern  China  and 
eastern  Siberia.  Manchuria,  Korea,  Amurland,  and  Ussurri  are  named 
as  regions  in  which  it  is  most  commonly  found.  A  glance  at  the  map  shows 


'Rehder,  Alfred     Proc.  Amer.  Acad,  Arts  &  Sci.     50:228.     1915. 
'Wilson,  E.  H.     Jour.  Inter.  Gar.  Club  598.     1918. 


78  THE   PEARS   OF   NEW   YORK 

that  this  habitat  is  in  the  far  north  for  pears,  and  it  might  well  be  suspected 
that  this  would  be  one  of  the  hardiest  of  all  pears,  and  this  proves  to  be 
the  case.  Horticultural  varieties  are  reported  by  Chinese  explorers,  some 
of  which  have  been  introduced  by  the  United  States  Department  of  Agri- 
culture. These  no  doubt  have  some  value  in  the  most  northern  fruit 
regions  of  America  and  if  not  for  their  fruits,  they  may  prove  useful  in 
hybridization.  But  it  is  as  a  possible  stock  resistant  to  blight  that  the 
species  has  received  most  attention  in  this  country. 

Reimer,  of  Oregon,  found  this  species  to  be  very  resistant  to  fire- 
blight  and  at  first  thought  it  might  prove  to  be  a  valuable  stock.  Follow- 
ing Reimer 's  experiments  much  was  said  of  it  as  a  promising  new  stock, 
and  the  United  States  Department  of  Agriculture  gave  it  a  thorough  trial 
from  the  results  of  which  they  discouraged  its  use.  The  tree  proved  to  be 
a  slow  grower;  very  subject  to  leaf -blight,  therefore  unable  to  hold  its 
leaves  during  the  growing  and  budding  season,  difficult  to  use  in  bud- 
ding as  the  tough  bark  did  not  "  slip  "  easily,  and  but  a  small  number  of 
the  buds  took.  According  to  Galloway,1  however,  the  Kuan  li  or  Chinese 
water  pear,  which  he  says  belongs  to  the  Ussuriensis  group,  is  one  of  the 
most  promising  pear  stocks.  Both  for  its  fruits  and  as  a  stock,  this  species 
is  likely  to  receive  much  attention  in  the  United  States  for  some  time  to 
come.  The  difficulty  at  present,  as  we  have  found  at  this  Station,  is  to  get 
seeds  or  budding  wood  true  to  name  of  the  forms  of  the  species  that  seem 
to  be  most  desirable. 

6.     PYRUS  SERRULATA  Rehder 
I.     P.  serrulata  Rehder  Proc.  Amer.  Acad.  Arts  &  Set.  50:234.     1915. 

Chinese  Saw-leafed  Pear.  This  species,  according  to  Rehder,  is  closely 
related  to  P.  serotina  but  differs  from  it  chiefly  in  its  serrulate,  not  setosely 
serrate,  generally  broader,  leaves,  in  the  smaller  flowers  with  usually  three 
or  four  styles,  and  in  the  shorter  sepals  and  smaller  fruit. 

This  pear  was  first  found  by  E.  H.  Wilson  in  1907  in  western  Hupeh. 
The  province  of  Hupeh  is  800  or  900  miles  west  and  south  of  Shanghai. 
The  pears  in  this  location  grow  in  thickets  at  an  altitude  of  4000  to  5000 
feet.  Reimer  found  the  species  at  Ichang,  in  Hupeh,  at  elevations  of 
3000  to  3700  feet.  Its  occurrence  at  these  altitudes  indicates  that  it  is  a 
hardy  form.  Whether  the  species  is  likely  to  be  valuable  for  its  fruits,  or 
for  hybridization,  does  not  appear,  but  Galloway,1  reporting  on  it  as  tested 

'Galloway,  B.  T.     Jour.  Her.  11:29.     1920. 


THE    PEARS   OF   NEW   YORK  79 

by  the  United  States  Department  of  Agriculture,  says  that  it  is  affected 
but  slightly  by  leaf -blight,  holds  its  foliage  well  in  hot  summers,  and  has 
a  long  budding  season.  These  statements  indicate  that  it  is  worth  trying 
as  a  stock. 

7.     PRYUS  BETUL^EFOLIA  Bunge 

1.  P.  bctulafolia  Bunge  Mem.  Sav.  Etr.  Acad.  Sci.  St.  Petersb.  2:101.     1833. 

2.  Decaisne  Jard.  Fruit.  1:20.     1872. 

3.  Carriere  Rev.  Hort.  318.     1879.     figs.  68,  69. 

4.  Sargent  Card.  &  For.  7:224.     1894.     fig- 39- 

Tree  vigorous,  upright-spreading,  tall,  open-topped,  hardy;  trunk  stocky,  shaggy, 
and  rough;  branches  thick,  dull  brownish-red,  thickly  coated  with  gray  scarf-skin,  sprinkled 
with  numerous  small,  raised  lenticels;  branchlets  slender,  willowy,  long,  with  long  inter- 
nodes,  dull  reddish-brown,  with  gray  scarf-skin,  heavily  pubescent,  with  small,  conspicuous, 
raised  lenticels.  Leaf-buds  small,  short,  flattened,  pointed,  free.  Leaves  4  in.  long,  zj 
in.  wide,  thick,  stiff;  apex  taper-pointed;  margin  sharply  and  coarsely  serrate;  teeth 
tipped  with  small,  reddish-brown  glands;  petiole  if  in.  long,  slender,  pubescent,  tinged 
red.  Flower-buds  small,  short,  conical,  plump,  free,  arranged  singly  on  long  spurs;  flowers 
open  late,  with  a  rather  unpleasant  odor,  showy,  i-nr  in.  across,  white,  in  dense  clusters, 
13  buds  in  a  cluster;  pedicels  i-rV  in.  long,  slender,  pubescent,  pale  green;  calyx-tube 
pale  green  mingled  with  white  pubescence,  dark  greenish-yellow  within,  campanulate, 
thickly  pubescent;  calyx-lobes  greenish  within  and  with  white  pubescence,  short,  narrow, 
acuminate,  tipped  with  very  small,  sharp,  reddish-brown  glands,  heavily  pubescent  within 
and  without,  reflexed;  petals  separated  at  the  base  but  with  meeting  cheeks,  round-oval, 
entire,  with  short,  narrow  claws,  white  at  the  base;  anthers  deep  pinkish-red;  filaments 
short,  shorter  than  the  petals;  styles  2  to  3 ;  pistils  glabrous,  usually  as  long  as  the  stamens; 
stigma  very  small.  Fruit  russet,  heavily  dotted,  the  size  of  a  small  grape;  calyx  deciduous; 
pears  hanging  until  the  following  spring. 

The  above  description  was  made  from  a  plant  grown  from  seed  obtained 
from  the  Arnold  Arboretum  in  1900,  that  institution  having  obtained  the 
species  from  the  mountains  near  Peking  in  1882.  This  pear  has  been 
collected  by  various  explorers  in  the  regions  about  Peking,  especially  to 
the  north  and  east,  and  is  not  uncommon  in  these  parts  of  China.  The 
small  pears  are  without  value  for  food,  but  the  trees  are  promising  stocks. 
While  Reimer  reports  the  species  as  susceptible  to  fire-blight  in  Oregon, 
it  has  not  proved  particularly  so  on  the  grounds  of  this  Station  nor  else- 
where in  the  East.  The  seedlings  are  also  free  from  leaf -blight.  The 
young  plants  grow  vigorously  from  seed  or  cuttings;  are  capable  of  being 
budded  throughout  a  long  season;  they  make  a  good  union  with  other  pears 
in  China  according  to  Reimer;  and  the  variety  is  so  common  in  China 
that  there  is  little  difficulty  in  getting  seed  true  to  name.  The  tree  is  a 
handsome  ornamental. 


8o  THE   PEARS   OF   NEW   YORK 

8.     PYRUS  CALLERYANA  Decaisne 
i.     P.  calleryana  Decaisne  Jard.  Fruit.  x:8.     1872. 

Rehder  l  says  of  this  species,  "  Pyrus  calleryana  is  a  widely  distributed 
species  and  seems  not  uncommon  on  mountains  at  an  altitude  of  from  1000 
to  1500  m.  It  is  easily  recognizable  by  its  comparatively  small  crenate 
leaves,  like  the  inflorescence  glabrous  or  nearly  glabrous,  and  by  its  small 
flowers  with  two,  rarely  three  styles.  When  unfolding  most  specimens 
show  a  loose  and  thin  tomentum  on  the  under  side  of  the  leaves  which 
usually  soon  disappears,  but  in  No.  1662  from  Kuling  even  the  fully  grown 
leaves  are  loosely  rusty  tomentose  on  the  midrib  beneath.  In  No.  4i5a 
the  leaves  are  longer,  generally  ovate-oblong,  the  pedicels  very  long  and 
slender,  about  3  to  4  cm.  long  and  the  sepals  are  mostly  long-acuminate. 
The  fruit  of  No.  556a  is  rather  large,  about  i  to  1.4  cm.  in  diameter, 
but  a  fruit  examined  proved  to  be  two-celled." 

This  species  is  reported  from  various  places  in  China  with  western 
Hupeh  as  the  chief  habitat.  Reimer,2  of  Oregon,  reports  this  as  a  most 
promising  stock  for  the  common  pear,  and  Galloway,3  of  the  United  States 
Department  of  Agriculture,  says  that  "  Of  all  the  pears  tested  and  studied 
this  remarkable  species  holds  out  the  greatest  promise  as  a  stock."  In 
America  it  stands  the  cold  as  far  north  as  the  Arnold  Arboretum,  near 
Boston,  and  endures  summer  heat  as  far  south  as  Brooksville,  Florida. 
The  plant  is  reported  as  vigorous  under  nearly  all  conditions.  Galloway 
reports  that  it  can  be  budded  from  July  i  to  September  i  at  Washington. 
All  kinds  of  pears  take  well  upon  it;  the  seeds  are  easily  obtained,  easily 
grown,  and  run  remarkably  uniform. 

9.     PYRUS  OVOIDEA  Rehder 

1.  Proc.  Am.  Acad.  Arts  &  Sci.  50:228.     1915. 

2.  P.  sinensis  Hemsley  Jour.  Linn.  Soc.  23:257.     1887,  in  part.     Not  Poiret  nor  Lindley. 

3.  Schneider///.  Handb.  Laubholzk.  1:663.     1906.     fig.  364  c-d. 

4.  P.  simonii  Hort.     Not  Carriere. 

Rehder,  who  established  this  species,  says  of  it:  "  This  species  seems 
to  be  most  closely  related  to  P.  ussuriensis  Maximowicz  which  differs 
chiefly  in  the  broader  orbicular-ovate  or  ovate  leaves,  in  the  lighter  colored 
branches,  and  in  the  short-stalked  subglobose  fruit  with  the  persistent 
sepals  spreading.  The  shape  of  the  fruit  of  P.  ovoidea  is  very  unusual 

1  Rehder,  Alfred     Proc.  Amer.  Acad.  Arts  &  Sci.  50:237.     1915. 
2 Reimer,  F.  C.     Bull.  Com.  Hort.  Calif.  5:167-172.     1916. 
'Galloway,  B.  T.     Jour.  Her.  11:32.     1920. 


PYRUS  BETULAEFOLIA 


THE    PEARS   OF   NEW   YORK  8 1 

and  quite  distinct  from  any  pear  I  know;  the  fruit  is  exactly  ovate,  broad 
and  rounded  at  the  base  and  tapering  from  the  middle  toward  the  truncate 
apex,  as  figured  by  Schneider  (fig.  364  d).  This  may,  however,  not  be  a 
specific  character  and  the  shape  of  the  fruit  may  vary  in  other  specimens 
referable  to  this  species.  The  Chinese  material  which  I  have  seen  and 
which  might  belong  here  is  very  meagre.  The  Fokien  specimen  is  in 
young  fruit  which  suggests  a  more  pyriform  shape,  though  tapering 
toward  the  apex  and  showing  the  same  kind  of  persistent  calyx;  the  serra- 
tion of  the  leaves  is  more  minute  and  more  accumbent.  The  Yunnan 
specimen  is  in  flower  and  differs  somewhat  in  the  more  copious  tomentum 
of  the  leaves  and  of  the  inflorescence  and  in  the  shorter,  nearly  entire  calyx- 
lobes. 

"It  is  not  known  when  and  whence  this  species  was  introduced. 
Possibly  it  was  sent  in  the  early  sixties  from  northern  China  by  G.  E. 
Simon,  or  by  A.  David  a  little  later  from  the  same  region  or  from  Mongolia 
to  the  Museum  in  Paris  and  was  afterwards  distributed  by  Decaisne." 

This  species  is  of  importance  to  pear-growers  as  a  stock.  Discussing 
it  as  a  stock,  Reimer1  says:  :'This  species  ranks  second  only  to  Pyrus 
ussuriensis  in  blight  resistance.  During  1915  we  were  unable  to  get  the 
disease  to  develop  more  than  four  inches  even  in  vigorous  growing  shoots 
of  this  species.  During  the  very  favorable  season  of  1916  vigorous  shoots 
would  blight  down  as  much  as  fifteen  inches.  As  soon  as  it  reached  the 
hard  wood  of  the  previous  season  it  would  stop.  All  the  inoculations  into 
one  and  two-year-old  trunks  have  failed  to  develop  the  disease. 

"  The  trees  are  vigorous  growers,  and  produce  medium  sized  fruit, 
which  is  egg-shaped,  and  has  a  persistent  calyx.  This  species  is  a  native 
of  northern  China,  and  was  formerly  known  as  Pyrus  simonii." 

10.     PYRUS  VARIOLOSA  WaUich 
i.     Cat.  No.  680.     1828. 

Reimer,1  now  a  leading  authority  on  blight-resistant  stocks,  writes 
of  P.  variolosa:  "  This  species  is  one  of  the  most  promising  types  in  our 
collection.  The  tree  is  a  beautiful,  vigorous,  upright  grower.  It  makes 
a  good  union  with  cultivated  varieties,  and  should  prove  valuable  as  a 
stock  for  top-working. 

"  This  species,  while  not  immune  to  blight,  is  very  resistant.*  During 
the  summer  of  1915  a  large  number  of  innoculations  were  made  into  the 
tips  of  young  branches,  and  these  usually  would  blight  back  for  a  distance 
of  three  to  five  inches.  During  1916,  a  very  favorable  season  for  pear 


'Reimer,    P.    C.     Reprint  from    iyi6   annual   report    of    Pacific    Coast  Association   of  Nurserymen, 

7.     1916. 

6 


82  THE    PEARS   OF   NEW   YORK 

blight,  the  disease  would  extend  down  young  branches  as  much  as  from 
twelve  to  eighteen  inches,  and  in  one  case  as  much  as  two  feet.  Seventy- 
seven  inoculations  were  made  into  the  trunks  of  two-year-old  trees.  All 
but  seven  of  them  failed  to  develop  the  disease.  In  the  successful  infec- 
tions, only  small  superficial  cankers  were  produced.  In  these  cankers 
a  new  cambium  would  readily  form,  and  the  entire  wound  would  heal  over 
perfectly  in  a  short  time. 

"  The  origin  of  this  species,  or  type,  is  still  a  matter  of  dispute.  It 
has  been  confused  with  Pyrus  pashia  of  northern  India,  from  which  species 
it  is  very  distinct.  Pyrus  variolosa  produces  medium  sized,  pear-shaped 
fruits,  which  have  a  persistent  calyx.  It  is  possible  that  this  is  not  a  dis- 
tinct species,  but  a  hybrid.  If  this  should  prove  to  be  the  case,  it  probably 
will  not  come  true  to  type  from  seeds.  This  matter  will  be  determined 
by  a  study  of  the  seedlings  of  this  type.  If  this  does  not  come  true  to  type 
from  seeds,  the  seedlings  may  be  of  little  value  for  root  stocks.  If  this 
should  prove  to  be  the  case,  it  will,  nevertheless,  be  of  value  as  a  stock  for 
top-working,  when  propagated  by  budding  or  grafting  on  some  other  root 
system." 


THE    PEARS   OF   NEW   YORK  83 

CHAPTER  m 
PEAR  CULTURE 

The  common  pear  or  some  of  its  hybrids  with  the  oriental  pear  is 
grown  for  a  home  supply  of  fruit,  if  not  for  the  markets,  in  every  part  of 
North  America  where  hardy  fruits  thrive  except  in  the  extreme  north  and 
south.  But  commercial  pear-growing  on  this  continent  is  confined  to  a 
few  regions,  and  in  these  is  profitable  only  in  carefully  selected  situations. 
Perhaps  the  culture  of  no  other  fruit,  not  even  of  the  tender  peach  nor  of 
the  capricious  grape,  is  more  definitely  determined  by  environment  than  is 
that  of  the  pear.  A  study  of  the  regions  in  America  in  which  pears  are 
successfully  grown  for  the  markets  furnishes  clews  to  the  proper  culture  of 
this  fruit  in  New  York,  and  shows  with  what  regions  this  State  must  com- 
pete in  growing  pears  for  the  markets.  The  location  of  the  pear  regions 
in  America  is  readily  determined  by  figures  showing  the  number  of  trees 
and  their  yield  in  the  various  fruit  regions  of  the  country. 

PEAR    STATISTICS   FOR   THE   UNITED   STATES   AND   NEW   YORK 

Six  states  produced  over  65  per  cent  of  the  pears  grown  in  the  United 
States  in  1919.  The  census  of  1920  shows  that  in  the  preceding  year 
the  total  crop  of  the  country  was  14,211,346  bushels,  of  which  California 
produced  3,952,923  bushels;  New  York,  1,830,237  bushels;  Washington, 
1,728,759  bushels;  Oregon,  761,063  bushels;  Texas,  637,400  bushels;  and 
Missouri,  430,828  bushels.  Trees  in  all  other  states  yielded  4,870,136 
bushels.  There  were  according  to  this  census  14,646,995  bearing  trees 
and  6,051,845  not  of  bearing  age.  The  yield  of  fruit  was  60  per  cent 
greater  than  in  1909;  the  number  of  bearing  trees  3  per  cent  less; 
and  the  number  of  non-bearing  trees  28  per  cent  less.  Compared 
with  other  tree-fruits,  according  to  this  census,  the  pear  occupies  fourth 
place  in  value  of  product,  the  apple,  peach  (including  the  nectarine),  and 
plum  (including  the  prune),  in  order  named,  outranking  the  pear.  Prob- 
ably the  orange,  grape,  and  strawberry  yield  greater  value  to  the  country 
than  the  pear,  although  the  acreage  of  each  of  these  three  fruits  is  smaller. 
Commercial  production  cannot  be  segregated  from  the  total,  but  without 
question  the  increase  in  plantings  is  due  to  commercial  activities;  for  the 
development  of  the  canning  industry,  refrigerator  service,  and  better 
transportation  have  greatly  stimulated  trade  in  this  fruit. 


84  THE    PEARS   OF   NEW   YORK 

In  the  states  in  which  pear-growing  is  a  commercial  industry,  commercial 
orchards  are  confined  to  localities  in  which  climate,  soil,  and  transporta- 
tion combine  to  favor  the  pear.  In  New  York,  for  example,  pears  are 
grown  for  market  on  a  large  scale  in  only  ten  of  the  sixty-one  counties. 
These,  with  the  number  of  trees  in  each,  according  to  the  last  census  are 
as  follows:  Niagara,  620,743;  Monroe,  384,374;  Orleans,  377,371 ;  Columbia, 
308,298;  Wayne,  305,239;  Ulster,  304,158;  Greene,  208,885;  Oswego,  I54,5?6; 
Ontario,  121,934;  Orange,  96,456. 

Over  77  per  cent  of  all  the  pear-trees  in  the  State  are  in  these  coun- 
ties, and  79  per  cent  of  the  pears  grown  in  the  State  are  produced  in 
these  ten  counties.  The  production  of  pears  in  New  York  for  the  eleven- 
year  period  from  1909  to  1919,  inclusive,  show  the  increase  and  fluctuation 
in  the  production  of  pears  in  the  State  for  this  period.  The  figures  for 
1909  and  1919  are  from  the  thirteenth  and  fourteenth  census  reports, 
while  those  of  the  intervening  years  are  estimates  from  the  Bureau  of 
Crop  Estimates  of  the  United  States  Department  of  Agriculture.  The 
yields  run  in  bushels  for  the  eleven  years  as  follows:  1,343,000,  1,530,000, 
1,886,000,  1,128,000,  2,016,000,  1,298,000,  1,375,000,  1,675,000,  1,708,000, 
1,352,000,  and  1,830,237. 

Bartlett  and  Kieffer  are  conspicuous  leaders  among  varieties  in  number 
of  trees  and  in  production  for  the  whole  country.  In  the  great  commercial 
pear-growing  regions  of  New  York  and  California,  Bartlett  is  the  favorite 
variety,  but  Kieffer  is  grown  largely  also,  especially  for  canners.  In  the 
South  and  in  the  Mississippi  Valley,  Kieffer  is  the  leading  variety  because 
it  is  relatively  resistant  to  blight  and  withstands  extremes  in  climate  better 
than  other  varieties.  For  many  years  after  its  introduction  about  1870, 
Kieffer  was  over-praised  by  both  fruit-growers  and  nurserymen.  Fruit- 
growers liked  it  because  of  its  resistance  to  blight  and  great  productiveness, 
and  nurserymen  preferred  it  to  other  sorts  because  it  is  the  easiest  of  all 
varieties  to  grow  in  the  nursery.  It  is,  however,  so  universally  condemned 
for  its  tasteless  fruits  that  it  is  losing  its  popularity,  and  is  not  now  as 
largely  planted  in  competition  with  Bartlett  as  it  once  was.  Seckel,  Clapp 
Favorite,  Winter  Nelis,  Beurre  d'Anjou,  Beurre  Bosc,  Howell,  Sheldon, 
Beurre  Clairgeau,  and  Garber  for  the  South,  are  the  standard  varieties 
following  Bartlett  and  Kieffer  in  popularity. 

Bartlett  is  far  in  the  lead  of  commercial  varieties  in  New  York.  At 
present,  Kieffer  probably  holds  second  place  in  this  State,  but  its  popularity  is 
fast  waning  and  Seckel  is  nearly  as  commonly  planted,  if,  indeed,  it  does  not 


THE    PEARS   OF   NEW   YORK  85 

now  surpass  Kieffer  in  number  of  trees.  Clapp  Favorite,  Beurre  d'  Anjou, 
Beurre  Bosc,  Beurre  Clairgeau,  Duchesse  d'  Angoulfeme,  Howell,  Lawrence, 
Sheldon,  Vermont  Beauty,  and  Winter  Nelis  are  all  planted  more  or  less 
in  commercial  orchards,  and  are  the  favorites  for  home  use.  All  of  these 
varieties  are  susceptible  to  blight,  are  a  little  too  tender  to  cold,  and  have 
other  faults  of  tree  and  fruit,  so  that  pear-growers  in  New  York  anxiously 
look  forward  to  better  varieties.  It  is  hardly  too  much  to  say  that  pear- 
growing  can  never  become  a  great  industry  in  New  York  until  better  varieties 
take  the  place  of  the  unreliable  sorts  that  must  be  planted  now. 

To  some  extent,  man-governed  agencies  determine  where  pears  may 
be  grown  profitably  if  the  planter  is  growing  for  the  markets.  Pears  do 
not  keep  long  and  are  easily  bruised,  and  transportation  must  not  take 
too  great  toll;  therefore,  handling  facilities  must  be  suitable,  markets  must 
not  be  distant,  and  transportation  must  be  cheap  and  efficient.  But  in 
the  culture  of  this  fruit,  natural  agencies  outrank  those  depending  on  man, 
two  of  which  determine  very  largely  where  pears  are  to  be  grown 
commercially  in  both  the  country  and  the  state.  These  two,  climate  and 
soil,  have  been  mentioned  before,  but  must  now  be  discussed  somewhat  in 
detail. 

CLIMATE 

The  ideal  climate  for  a  cultivated  plant  is  one  in  which  the  plant 
thrives  as  an  escape  from  cultivation  wholly  independent  of  care 
from  man.  The  apple,  cherry,  plum,  and  peach  are  often  found  wild  in 
one  or  another  part  of  America,  but  the  pear  almost  never.  The  pear 
does  not  naturally  become  inured  to  the  American  climate,  and  in  the 
orchard  is  not  well  acclimated  even  in  the  varieties  which  have  originated 
in  the  country.  In  particular,  as  a  young  tree  and  until  well  advanced 
toward  maturity,  the  pear  shows  the  bad  effects  of  maladjustment  to 
climate,  but  as  an  old  tree  it  seems  to  be  far  less  susceptible  to  the 
extremes  of  climate  to  which  fruit  trees  are  subjected  in  most  parts  of 
America.  Both  of  the  two  chief  constituents  of  climate,  temperature  and 
rainfall,  are  determinants  of  regions  and  sites  in  pear-growing. 

Extremes  in  temperature,  more  particularly  of  cold,  are  the  only 
phases  of  temperature  that  pear-growers  need  consider  in  New  York. 
The  pear  is  not  nearly  as  hardy  as  the  apple,  and  Bartlett,  the  foremost 
variety  in  the  State,  is  almost  as  tender  to  cold  as  the  peach.  The  limits 
of  commercial  pear-culture  are  set  in  this  State  by  the  winter  climate. 
The  pear  cannot  be  grown  profitably  where  the  temperature  often  falls 


86  THE   PEARS   OF   NEW   YORK 

below  —15°  F.,  for  while  winter-killing  of  the  wood  does  not  always  occur 
at  this  temperature  it  sometimes  does,  and  even  occasional  injury  to  the 
tree  is  almost  fatal  to  the  profitable  growing  of  fruit.  Fruit-buds  of  the 
pear  are  a  little  more  tender  to  cold  than  the  wood,  and  a  season's  crop  is 
often  ruined  when  the  temperature  drops  to  — 10°  F.  Pears  in  the  nursery 
are  more  tender  to  cold  than  trees  in  the  orchard,  and  unless  the  wood  is 
thoroughly  mature  or  protected  by  a  heavy  covering  of  snow,  nursery 
stock  is  likely  to  be  injured  by  any  temperature  below  zero.  The  injury 
of  nursery  stock  is  manifested  in  the  well-known  "  black  heart  "  of  young 
'pear-trees  subjected  to  severe  cold. 

Happily,  there  is  some  flexibility  in  the  constitutions  of  varieties  of 
pears,  as  with  all  fruits,  and  a  degree  of  cold  that  will  kill  a  variety  under 
one  set  of  conditions  may  not  under  another.  While,  therefore,  it  is  not 
safe  for  commercial  fruit-growers  to  gamble  with  the  weather,  those  who 
grow  pears  for  their  own  use  may  do  so  with  the  expectation  of  losing 
trees  or  crop  now  and  then  but  of  having  them  in  most  seasons.  A  little 
can  be  done  to  prevent  winter  injury  by  carefully  selecting  sites  protected 
from  prevailing  winter  winds,  and  by  planting  on  warm  soils  on  which 
the  wood  matures  more  thoroughly  than  on  cold  soils.  Careful  cultural 
methods,  especially  the  use  of  cover-crops,  may  be  helpful.  Not  much  can 
be  done  in  the  way  of  coddling  pear-trees  from  cold.  They  cannot  be  laid 
down  as  is  sometimes  done  with  peach-trees,  nor  can  they  be  grown  low 
enough,  even  as  dwarfs,  to  count  on  much  protection  from  deep  snow. 

Happily,  also,  there  are  varieties  of  pears  endowed  with  constitutions 
fitted  for  very  different  climates.  Varieties  of  pears  from  central  and 
northern  Russia  show  remarkable  capacity  in  resisting  cold,  heat,  dry  ness, 
strong  winds,  and  other  peculiarities  of  the  climate  of  the  Great  Plains, 
and  some  of  them  can  be  grown  in  the  coldest  agricultural  regions  of  New 
York.  A  few  hybrids,  as  Kieffer,  Le  Conte,  Garber,  Douglas,  and  others 
of  their  kind  can  be  grown  in  the  Gulf  States  where  the  common  pear 
cannot  withstand  the  hot  summers.  Cincinis,  Le  Conte,  and  Garber  thrive 
as  far  south  as  central  Florida  and  southern  Texas.  There  is  considerable 
variation  in  the  hardiness  of  the  common  pear.  Tyson,  Flemish  Beauty, 
and  Beurre  Superfin  are  much  hardier  than  Bartlett,  Seckel,  or  Clapp 
Favorite,  and  may  be  chosen  to  extend  the  culture  of  this  fruit  to  any 
part  of  New  York  in  which  the  Baldwin  apple  can  be  grown.  It  is  most 
surprising  to  find  occasionally  these  hardiest  of  the  common  pears  growing 
in  some  of  the  coldest  parts  of  the  State,  usually  as  demonstrations  not 


THE    PEARS   OF   NEW  YORK  87 

only  of  superior  inherent  hardiness  but  also  of  hardiness  Drought  about 
by  conditions  which  enable  the  trees  to  enter  the  winter  with  unimpaired 
constitutions. 

The  pear  is  seldom  injured  by  heat  in  the  summers  of  New  York. 
Occasionally  fruit  and  foliage  suffer  from  long-continued  heat  in  the  dry 
weather  of  a  hot  summer.  More  often  the  trunks  of  pear-trees  are  injured 
by  a  blazing  sun  in  late  winter  or  early  spring,  especially  when  the  sun's 
rays  are  reflected  by  ice  or  snow  and  strike  the  tree  intensified.  Indeed, 
sunscald  so  produced  is  one  of  the  common  troubles  of  the  pear  in  New 
York.  With  the  pear,  as  with  all  other  fruits,  there  is  a  sum  total  of  heat 
units  above  a  certain  temperature,  put  by  most  experimenters  at  about 
43°  F.,  the  awakening  point  of  growth,  necessary  to  carry  the  crop  from 
blossoms  to  proper  maturity.  Of  the  number  of  units  necessary  to  mature 
a  crop  little  is  known.  Many  varieties  do  not  ripen  in  New  York  in  a 
cold  season,  but  come  to  perfect  maturity  in  warm  seasons.  A  study  of 
phenology  would  throw  much  light  on  the  failure  of  pears  to  ripen  properly. 

The  average  date  at  which  the  last  killing  frost  occurs  in  the  spring 
helps  to  determine  the  limits  in  latitude  and  altitude  at  which  the  pear  can 
be  grown  in  New  York.  The  pear  blossoms  early,  and  while  both  in  bud 
and  blossom  the  reproductive  organs  seem  able  to  stand  more  cold  than 
those  of  the  peach  and  sweet  cherry,  yet  even  in  the  most  favored  regions 
for  growing  this  fruit  in  New  York  a  crop  is  occasionally  lost  from  killing 
frosts,  and  there  are  few  years  in  which  frost  does  not  take  toll  in  some 
part  of  the  State.  Damage  from  frost  must  be  expected  when  the 
commonly  recognized  precautions  in  selecting  frost-resistant  sites  are  not 
recognized.  Little  or  nothing  can  be  done  in  New  York  to  prevent  injury 
from  frost  once  trees  have  been  set.  Windbreaks,  whitewashing,  smudging, 
and  orchard-heaters  are  all  failures  in  frost-fighting  in  this  State. 

The  pear-grower  should  know  how  the  blooming  time  of  the  varieties 
of  pears  he  plants  agrees  in  time  with  spring  frosts.  To  do  this  he  must 
have  weather  data  and  must  know  the  approximate  date  of  blooming  of 
varieties.  He  ought  also  to  be  able  to  synchronize  three  of  these  phases 
of  climate  —  spring  frosts,  fall  frosts,  and  the  length  of  the  summer  - 
with  the  ripening  dates  of  varieties.  Data  as  to  the  average  dates  of 
spring  and  fall  frosts  can  be  obtained  from  the  nearest  local  weather  bureau. 
The  accompanying  table  gives  the  blooming  and  ripening  dates  of  pears 
grown  at  the  New  York  Agricultural  Experiment  Station.  Blooming 
and  ripening  dates  vary  in  different  parts  of  the  State,  and  to  make  use 


88 


THE    PEARS   OF   NEW   YORK 


of  the  data  from  this  Station  the  grower  must  compare  the  latitude,  altitude, 
and  local  environment  of  his  orchard  with  those  of  the  Station.  Data  for 
the  Station  is  as  follows: 

BLOOMING  SEASON  AND  SEASON  OF  RIPENING  OF  PEAR- VARIETIES 


Blooming  season 

Ripening  season 

Very 
early 

Early 

Mid- 
season 

Late 

Very 
late 

Very 
early 

Early 

Mid- 
season 

Late 

Very 
late 

Abraham  

* 

* 

* 

* 
* 
* 

* 

* 
* 
+ 

* 

* 

* 

* 

* 
* 
* 
* 
* 

* 
* 

* 
* 
* 

* 

* 
* 

* 
* 

id 

* 

• 

Id 

* 
Hi 

# 
* 

id 
* 

* 

id 

* 

id 

* 

* 

* 

* 
* 

* 

* 
* 

* 
* 
* 

* 
* 

* 
* 

* 
* 

* 
* 

* 

* 

* 
• 

* 
* 
* 

* 

* 
* 

* 
* 

• 
* 

* 
* 

* 

• 

* 
* 

Alamo  

Andre1  Desportes  

Ansault  

Appert  

Bartlett  

Belle  Lucrative  

Beurre'  d'Anjou  

Beurr£  d'Arenberg.  . 

Beurre1  Bosc  

Beurre1  Clairgeau  

Beurre  Diel  

Beurre"  Giffard  

Beurre'  Hardy  

Beun-6  de  Jonghe  

Beurre1  Superfin  

Bihorel  

Bloodgood  

Bordeaux  

Buffum  

Canner  

Chamogea  

Cincincis  

Clapp  Favorite  

Cocklin  

Colonel  Wilder  

Columbia  

Craig  

Dana  Hovey.  .  .  . 

Dearborn  

Diamyo  

Dorset  

Douglas  

Doyenne1  d'Alencon.  . 

Doyenne1  Boussock. 

Doyenn6  du  Cornice  .  . 

Duchesse  d'Angoulfime  

Duchesse  d  'Orleans  

Duhamel  du  Monceau    . 

Early  Harvest  

Easter  Beurre1  

Eastern  Belle  

Elizabeth  

Fitzwater  

THE    PEARS   OF   NEW   YORK 
BLOOMING  SEASON  AND  SEASON  OF  RIPENING  OF  PEAR-VARIETIES  —  Continued 


89 


Blooming  season 


Ripening  season 


Very 
early 


Early 


Mid- 
season 


Late 


Very 
late 


Very 
early 


Early 


Mid- 
season 


Late 


Very 
late 


Flemish  Beauty 

Fontenay 

Fox 

Frederick  Clapp 

French 

Gansel-Seckel 

Garber 

Glou  Morceau 

Golden  Russet 

Grand  Isle 

Guyot 

Hemminway 

Howell 

Japan 

Jargonelle 

Jones 

Josephine  de  Malines 

Kieffer 

Koonce 

Krull 

Lady  Clapp 

Lamartine 

Lamy 

Lawrence 

Lawson 

Le  Conte 

Le'on  Leclerc  (Van  Mons) .... 

Lemon 

Liegel 

Lincoln 

Lincoln  Coreless 

Longworth 

Louise  Bonne  de  Jersey 

Louvenjal 

Lucy  Duke 

Madeline 

Magnate 

Margaret 

Marie  Louise 

Mongolian 

Mount  Vernon 

Nickerson 

Ogereau 

Olivier  de  Series 

Onondaga 

Osband 

P.  Barry 

Peffer 

Pitmaston 


THE   PEARS   OF   NEW   YORK 

BLOOMING  SEASON  AND  SEASON  OF  RIPENING  OF  PEAR-VARIETIES  —  Concluded 


• 

Blooming  season 

Ripening  season 

Very 
early 

Early 

Mid- 
season 

Late 

Very 
late 

Very 
early 

Early 

Mid- 
season 

Late 

Very 
late 

* 

* 

* 

* 

* 

* 

* 

* 

# 
* 

* 
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* 

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* 
* 
* 
* 

* 

* 
* 

* 
* 

* 

* 

* 

* 

* 

* 

* 
* 

* 

* 
* 

* 
* 

* 

* 

# 
* 
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* 
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* 
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Riehl  Best                     

Ritson                  

Russet  Bartlett                    

Rutter                         

Seckel                

Sha  Lea                

Sheldon                         

Siebold                       

Sudduth      

Treyve             

Triumph          

Tyson                  

Ulm                    

Vermont  Beauty    

Wilder  Early                 

Winter  Bartlett 

Winter  Nelis                 .          

Worden  Seckel  

The  latitude  of  the  Smith  Astronomical  Observatory,  a  quarter  of  a 
mile  from  the  Station  orchards,  is  42°  52'  46.2";  the  altitude  of  the  orchards 
is  from  five  hundred  to  five  hundred  and  twenty-five  feet  above  the  sea 
level.  The  soil  is  a  loamy  but  rather  cold  clay;  the  orchards  lie  about  a 
mile  west  of  Seneca  Lake,  a  body  of  water  forty  miles  in  length  and  from 
one  to  three  and  one-half  miles  in  width  and  more  than  six  hundred  feet 
deep.  The  lake  has  frozen  over  but  a  few  times  since  the  region  was 
settled,  over  a  hundred  years  ago,  and  has  a  very  beneficial  influence  on 
the  adjacent  country  in  lessening  the  cold  of  winter  and  the  heat  of  summer 
and  in  preventing  early  blooming. 


THE    PEARS   OF   NEW   YORK  9! 

The  blooming  period  is  that  of  full  bloom.  The  data  were  taken  from 
trees  grown  under  normal  conditions  as  to  pruning,  distance  apart,  and  as 
to  all  other  factors  which  might  influence  the  blooming  period.  There  is 
a  variation  of  several  days  between  the  time  of  full  bloom  of  the  different 
varieties  of  pears.  These  differences  can  be  utilized  in  selecting  sorts  to 
avoid  injury  from  frost.  In  using  blooming-time  data  it  must  be  kept 
constantly  in  mind  that  varieties  of  fruits  may  not  bloom  in  the  same 
relative  time.  In  very  warm  or  very  cold  springs  the  usual  relations  of 
blooming-time  may  be  upset. 

Rainfall,  moisture,  and  cloudiness  are  most  important  in  growing  pears. 
England,  Belgium,  and  northern  France,  regions  where  the  pear  finds  the 
climate  most  congenial,  have  much  cool,  moist,  cloudy  weather  with  much 
less  variation  in  temperature  than  is  the  case  in  the  United  States.  The 
climate  of  New  York  and  the  states  bordered  by  the  Great  Lakes  where 
most  of  the  pears  of  eastern  America  are  grown,  is  cooler,  moister,  and 
cloudiness  is  more  prevalent  than  in  other  eastern  states.  The  summer 
climate  of  the  Pacific  slope  is  not  moist  but  is  equable  and,  in  the  best 
pear  orchards,  moisture  is  supplied  abundantly  by  irrigation.  From  these 
considerations  we  may  assume  that  the  pear  requires  more  moisture  than 
most  other  fruits.  The  pear  in  New  York  more  often  suffers  from  too  little 
than  from  too  much  rain.  The  exception  is  when  pears  are  in  bloom,  at 
which  time  the  crop  is  sometimes  lost  or  badly  injured  by  cold,  wet 
weather.  Warm,  moist  weather  is  favorable  to  both  fire-blight  and  the 
scab  fungus,  the  two  most  dreaded  diseases  of  the  pear. 

Several  other  weather  problems  should  be  studied  before  selecting  a 
region  as  a  site  for  a  pear-orchard.  The  direction,  force,  and  frequency 
of  prevailing  winds  both  in  winter  and  summer  are  important  considerations. 
Unfavorable  winds  in  winter  favor  winter-killing;  in  blooming  time  prevent 
the  proper  setting  of  fruit;  and  at  ripening  time  make  many  windfalls. 
Hail  storms  are  more  frequent  in  some  parts  of  New  York  than  in  others 
and  may  be  a  deterrent  in  selecting  a  site.  Lastly,  drouths,  so  fatal  to 
the  pear,  are  more  common  in  some  parts  of  the  State  than  in  others. 

LOCATIONS   AND    SOILS   FOR    PEARS 

Pears  thrive  in  a  great  diversity  of  soils,  provided,  almost  always,  that 
there  is  depth  for  proper  root-run.  A  few  varieties  may  be  grown  in 
comparatively  shallow  soils,  but  most  pears  are  deep-rooted.  The  common 
pear  is  rather  averse  to  sand,  gravels,  and  light  soils  in  general,  and  does 


9,  THE    PEARS   OF   NEW   YORK 

best  in  rather  heavy  loams,  clays,  and  even  in  silts.  Many  varieties  show 
preferences  for  the  several  types  of  loam  and  clay,  and  the  commercial 
grower  must  see  to  it  that  the  varieties  he  plants  are  suited  in  their  particu- 
lar soil  preference.  Hybrids  between  the  common  pear  and  the  oriental 
pear  — the  Kieffer  and  its  kin  —  grow  well  in  much  lighter  soils  than 
pure-bred  sorts  of  the  common  pear,  and,  as  a  rule,  find  sands  and  gravels 
more  to  their  liking  than  clays  and  heavy  loams.  Pears  will  stand  rather 
more  water  in  the  soil  than  any  other  of  their  orchard  associates,  but  a 
soil  water-soaked  for  any  great  length  of  time  in  the  growing  season  is  a 
poor  medium  in  which  to  grow  pears.  If,  therefore,  a  soil  is  not  sufficiently 
dry  naturally  it  must  be  tile-drained. 

Pear  soils  must  be  fertile.  All  varieties  of  this  fruit  refuse  to  produce 
good  crops  in  soils  lacking  an  abundance  of  the  several  chemical  elements 
of  plant  nutrition.  Even  the  light  soils  on  which  Kieffer,  Garber,  and 
Le  Conte  seem  to  do  best  must  be  well  stored  with  plant-food.  This  means 
that  good  pear  land  is  costly.  Soils  that  grow  good  pears  usually  grow 
good  farm  crops.  Pears  planted  in  a  poor  soil  do  not  live  but  linger.  Who 
has  not  seen  short-wooded,  rough,  malformed,  dwarfed,  starved  trees  which 
have  come  to  their  wretched  condition  because  planted  on  land  not  fertile 
enough  for  this  fruit?  The  land-skinner  who  grows  grass  in  his  orchard 
usually  comes  to  grief  quickly.  Pears  start  best  in  a  virgin  soil  from  which 
the  forest  has  not  been  long  removed;  on  the  other  hand,  they  are  often 
hard  to  start  on  senile  soils  even  though  they  have  been  heavily  fertilized. 
Plenty  of  humus  seems  to  stimulate  pears.  There  is  a  prejudice  against 
soils  too  rich,  some  holding  that  on  overly  rich  land  the  growth  is  soft  and 
sappy  and  therefore  a  good  medium  for  the  multiplication  of  the  blight 
bacteria.  This  is  mostly  prejudice,  but  certain  it  is  that  culture  and 
fertility  should  not  be  so  managed  that  the  growth  continues  late,  and  the 
trees  go  into  the  winter  soft  and  tender  to  cold. 

Soils  seem  to  have  a  profound  influence  on  the  flavor  and  texture  of 
pears.  In  uncongenial  soils  the  fruits  are  often  so  sour  or  astringent,  dry 
or  gritty,  that  the  product  is  poor  in  quality;  whereas  the  pears  of  the  same 
variety  in  a  soil  to  which  it  is  suited  are  choicely  good.  A  few  varieties, 
as  Bartlett,  Clapp  Favorite,  and  Seckel,  grow  well  and  produce  fine  fruit 
in  a  great  diversity  of  soils,  but  most  sorts  do  so  much  better  in  one 
soil  than  in  another  that  it  becomes  a  matter  of  prime  importance  in 
pear-growing  to  discover  the  particular  adaptations  of  the  varieties  to  be 
planted.  To  discover  an  ideal  soil  for  a  variety  is  about  the  highest 
desideratum  in  pear-growing. 


THE    PEARS   OF   NEW    YORK  93 

Some  varieties  are  made  to  grow  in  uncongenial  soils  by  grafting 
them  on  stocks  better  adapted  to  the  soil.  Thus,  on  certain  soils  some 
pears  grafted  on  quince  stocks  do  better  than  on  pear  roots.  This  is  a  great 
field  of  future  discovery  and  one  in  which  discoveries  are  being  made  as 
experimenters  try  new  stocks  to  secure  greater  resistance  to  blight.  In 
all  of  this  work,  pear-growers  must  know  not  only  how  well  the  stock 
resists  blight,  but  also  how  well  the  cion  takes  to  the  stock  and  the  stock 
thrives  on  various  soils. 

The  pear  is  easy  to  suit  in  matter  of  site  for  the  orchard  so  far  as  lay 
of  land  is  concerned.  Altitude,  exposure,  slope,  and  local  climate,  all  so 
important  in  choosing  sites  for  the  more  tender  peach,  plum,  and  sweet 
cherry,  need  receive  little  consideration  in  planting  the  pear.  A  site 
somewhat  higher  than  the  surrounding  country  gives  the  two  great  advan- 
tages of  soil  drainage  and  air  drainage.  Good  air  drainage  is  a  prime 
requisite  with  pears,  as  it  helps  to  reduce  the  danger  from  frost,  and  neither 
pear-scab  nor  fire-blight  are  as  virulent  as  on  trees  planted  on  sites  where 
there  is  little  movement  of  air.  Rolling  land,  so  often  recommended  for 
all  fruits,  seems  not  to  be  essential  for  pears,  as  many  splendid  orchards 
of  this  fruit  are  on  flat  lands,  which,  however,  usually  have  an  elevation 
above  the  surrounding  country  on  one  or  more  boundaries.  The  influence 
of  large  bodies  of  water,  so  favorable  to  the  peach,  is  not  as  necessary 
with  the  pear,  although  the  best  pear  regions  in  the  State  are  near  the 
Great  Lakes,  the  Finger  Lakes,  or  along  the  Hudson.  There  are  no 
successful  pear-orchards  in  the  State  surrounded  by  higher  land.  Frosts, 
freezes,  pear-blight,  and  fungi  would  soon  play  havoc  with  pear-trees  in 
such  a  situation. 

The  shelter  of  hills,  forests,  or  of  apple-orchards,  provided  they  do 
not  shade  the  pear-orchard  too  much,  may  be  a  valuable  adjunct  to  a  site. 
Such  shelter,  however,  is  desirable  only  when  so  situated  as  to  protect 
against  unseasonable  winds  and  storms.  Tree  and  fruit  suffer  greatly  when 
loaded  branches  are  whipped  about  by  strong  winds.  The  advantages 
of  artificial  windbreaks,  whether  of  evergreen  or  deciduous  trees,  are  usually 
more  than  offset  by  disadvantages.  The  direction  in  which  land  slopes  is 
greatly  over-emphasized  by  horticultural  writers  if  orchards  in  New  York 
are  considered.  The  only  important  aspect  of  exposure  for  pears  in  this 
State  is  that  the  land  slope  toward  the  water  when  near  a  large  body  of 
water  that  the  orchard  may  secure  in  full  the  effects  that  come  from  planting 
trees  near  the  water. 


94  THE    PEARS   OF   NEW   YORK 

Economic  considerations  are  becoming  more  and  more  important  in 
choosing  sites  for  all  fruits  in  New  York.  Transportation  facilities, 
including  good  roads,  markets,  labor,  and  packing  and  selling  organizations 
are  now  more  important  in  the  pear  regions  of  the  State  than  the  natural 
determinants  of  soil  and  climate,  since  these  are  so  favorable  in  any  of  the 
fruit  regions  in  which  pears  are  largely  grown.  Natural  advantages  are 
more  common  than  man-made  ones,  and  the  pear  may  be  grown  on  vast 
areas  of  New  York  lands  so  far  as  climate  and  soil  are  concerned,  but  which 
are  wholly  unsuited  because  the  economic  factors  are  unfavorable.  Sites 
for  pear-orchards  should  be  sought  for  in  localities  where  there  are  pears 
enough  grown  for  a  central  packing  association;  near  a  shipping  center 
where  the  haul  is  short  and  over  good  roads ;  the  freight  service  should  be 
prompt,  regular,  and  efficient,  with  low  freight  and  good  refrigerator  service; 
labor  should  be  abundant  and  not  too  expensive;  and  the  markets  should 
be  several  and  so  located  that  they  are  not  controlled  by  growers  in  regions 
more  advantageously  situated. 

The  pear-grower  is  becoming  more  and  more  concerned  with  the  kind 
of  stock  upon  which  his  trees  are  grafted.  One  or  more  of  several  objects 
is  sought  in  working  a  pear  on  roots  other  than  its  own.  The  stock  may 
be  chosen,  and  most  often  is,  with  the  single  purpose  in  view  of  perpetuating 
a  variety;  it  may  be  selected  to  dwarf  or  magnify  the  size  of  the  cion; 
very  often  the  stock  is  better  adapted  to  the  soil  than  the  cion  would  be 
on  its  own  roots;  the  quality  of  the  fruit  is  sometimes  improved  by  the 
stock;  lastly,  some  stocks  are  much  more  resistant  to  fire-blight  than  others. 
It  is  this  last  character  of  the  stock  that  is  now  receiving  most  attention. 
Stock  and  cion  are  united  either  by  budding  or  grafting,  with  budding 
coming  more  and  more  in  use.  More  than  with  any  other  fruit,  double- 
working  is  used  in  propagating  pears.  For  example,  the  quince  stock  is 
often  preferred  to  a  pear  stock.  But  some  varieties  of  pears  do  not  unite 
well  with  the  quince,  in  which  case  a  sort  which  makes  a  good  union  with 
the  quince  is  first  budded  or  grafted  on  the  stock,  and  when  this  cion  has 
grown  to  sufficient  size,  it  is  top-worked  to  the  desired  variety.  According 
to  the  size  of  the  mature  plant,  pear-trees  are  designated  as  dwarfs  and 
standards,  the  difference  in  size  being  brought  about  by  the  stock.  Dwarf 
trees  are  usually  grown  on  quince  stocks;  standards,  on  pear  stocks. 

Dwarfing  pear-trees  is  an  old  practice,  having  been  in  use  in  Europe 
at  least  300  years.  During  this  time  the  use  of  quince  stocks  to  dwarf 
the  pear  has  been  a  common  practice  in  France  and  England.  For  a 


THE   PEARS   OF   NEW   YORK  95 

century,  dwarfing  the  pear  by  growing  it  on  the  quince  has  been  common 
in  America.  Dwarfing  is  recommended  to  secure  several  effects.  Dwarf 
trees  are  more  manageable  than  standard  trees  when  the  orchard  area  is 
small;  dwarfing  stocks  are  shallow  rooted,  and  dwarfs,  as  a  rule,  do  not 
need  a  soil  so  deep  as  do  standard  trees;  pears  grown  on  quince  stocks  are 
often  larger,  handsomer,  and  better  in  flavor  and  texture  than  those  grown 
as  standards;  the  trees  come  in  bearing  earlier.  Dwarf  pears,  never  very 
common  on  this  continent,  are  not  planted  as  much  now  as  they  were 
some  years  ago.  At  one  time,  orchards  of  these  dwarfs  were  a  familiar 
sight  in  New  York.  A  dwarf  orchard  and  even  a  dwarf  tree  is  now  seldom 
seen.  The  faults  that  have  driven  them  out  of  New  York  are:  The  stocks 
used  in  dwarfing  are  not  uniform,  consequently  the  trees  vary  in  vigor, 
health,  habit  of  growth,  and  in  time  of  maturity;  nurserymen  find  that 
the  stocks  vary  greatly  in  ease  of  propagation  either  from  cuttings  or  layers ; 
the  quince  stocks. are  of  several  varieties,  difficult  and  expensive  to  obtain 
and,  therefore,  the  orchard  trees  are  expensive;  dwarf  trees  require  much 
more  care  in  pruning,  training,  and  cultivation  than  do  standard  trees; 
the  cost  of  producing  pears  in  a  dwarf  orchard  is  greater  than  in  a  plantation 
of  standard  trees,  and  the  fruit  does  not  command  a  much  higher  price; 
dwarf  trees  are  commonly  rated  as  less  hardy  than  standard  trees  and  are 
much  shorter-lived;  left  to  themselves,  or  if  planted  too  deep,  the  cions 
take  root  and  the  trees  are  but  half  dwarf.  Some  of  the  objections  to 
dwarf  trees  could  be  done  away  with  by  obtaining  a  variety  of  the  quince 
which  would  dwarf  the  pear  satisfactorily,  which  could  be  grown  easily 
from  cuttings  or  layers,  and  upon  which  most  pears  could  be  easily  worked. 
A  quince  of  this  description  is  not  in  sight. 

There  is  great  difference  of  opinion  among  growers  as  to  what  varieties 
may  be  successfully  grown  on  quince  stocks.  Probably  all  will  agree  that 
the  following,  few  indeed,  are  the  best  dwarfs  in  America:  Beurre  d'Anjou, 
Duchesse  d'  Angouleme,  Howell,  Lawrence,  Louise  Bonne  de  Jersey,  Eliza- 
beth, and  White  Doyenne.  All  other  sorts,  if  to  be  grown  on  dwarfs,  grow 
better  when  double  worked. 

Almost  all  of  the  pears  grown  in  America,  as  has  been  said,  are  standard 
trees.  The  stocks  for  these  standard  pears  are  nearly  all  imported  from 
Europe  under  the  name  French  stocks,  although  on  the  Pacific  slope  seedlings 
of  oriental  species  are  being  used  more  and  more.  The  French  stocks  are 
seedlings  of  vigorous  forms  of  the  common  pear,  P.  communis.  Efforts 
to  grow  stocks  of  this  species  in  America  usually  fail  because  leaf -blight  is 


96  THE    PEARS   OF   NEW   YORK 

so  destructive  as  to  make  their  culture  unprofitable.  Leaf-blight  can  be 
controlled  by  spraying,  but  other  deterrents,  as  high  price  of  labor  and 
losses  from  dry  summers,  added  to  the  cost  of  spraying,  make  American- 
grown  stocks  expensive.  Stocks  raised  in  this  country  are  usually  seedlings 
from  imported  seed.  Seedlings  of  the  Sand  pear,  P.  serotina,  and  its  hybrids 
have  been  tried  extensively  in  the  South  and  West  to  obtain  cheap  stocks 
more  resistant  to  pear-blight  than  the  French  stock,  but  they  do  not  seem 
to  be  much  more  resistant  to  blight,  and  many  of  the  best  varieties  do 
not  take  on  these  stocks,  so  that  they  are  generally  considered  a  failure. 

New  types  of  stocks  are  needed  badly.  The  ideal  stock  must  be 
vigorous  and  hardy;  fairly  immune  to  leaf -blight  and  fire-blight;  it  must 
come  from  a  species  which  seeds  freely,  and  the  seedlings  from  which  are 
uniform;  this  ideal  stock  must  be  adapted  to  all  pear-growing  regions  in 
the  country;  a  large  percentage  of  the  seedlings  must  make  first-class 
stocks;  the  budding  season  must  be  long;  congeniality  with  all  cultivated 
varieties  must  be  great  or  very  nearly  perfect;  the  consort  of  stock  and 
cion  must  make  a  long-lived  tree. 

Quince  stocks  are  obtained  from  cuttings  or  mound-layers.  Layering 
is  considered  the  better  method  of  the  two.  Stocks  from  the  oriental 
hybrids,  of  the  Kieffer  and  Le  Conte  type,  are  often  grown  from  cuttings 
in  the  South.  These  are  made  in  the  spring  from  mature  wood  of  the 
preceding  year's  growth,  and  are  treated  much  as  are  grape  and  currant 
cuttings.  Long  cuttings,  a  foot  in  length  if  possible,  should  be  used. 
These  stocks  are  of  little  value  for  varieties  of  the  common  pear,  but  are 
better  than  French  stocks  for  the  oriental  hybrids,  since  these,  in  the  South 
at  least,  usually  over-grow  French  stocks.  Own-rooted  trees  of  these 
oriental  hybrids  are  often  grown  from  cuttings. 

While  of  doubtful  utility,  stocks  from  other  genera  may  be  used  for 
the  pear.  Some  of  the  thorns  are  occasionally  used  as  dwarfing  stocks. 
The  mountain  ash  is  sometimes  used  to  adapt  pears  to  light  sandy  soils. 
Occasionally  one  hears  of  pears  grafted  on  sorbus.  The  pear  on  the  apple 
is  short-lived,  but  old  apple-trees  top-worked  to  pears  sometimes  give 
abundant  crops  for  a  few  years.  Apple  roots  may  be  used  as  a  nurse  for 
pear  cions.  To  be  successful,  the  pear  cion  should  be  long,  when,  if  grafted 
on  short  apple-roots  and  set  deeply,  the  pear  sends  out  roots  and  eventually 
becomes  own-rooted. 


THE  PEARS  OF  NEW  YORK  97 

PEAR  ORCHARDS  AND  THEIR  CARE 

Perhaps  no  tree-fruit  is  more  exacting  in  care  than  the  pear.  Young 
trees,  in  particular,  must  be  well  cared  for  and  more  or  less  coddled  if  any 
factor  in  environment  is  adverse.  Almost  any  young  orchard  of  this  fruit 
becomes  moribund  if  the  owner  settles  down  to  self-satisfied  complacency. 
As  the  trees  come  into  full  bearing,  the  several  items  of  culture  need  not 
be  so  intensive.  A  perfect  pear-orchard  is  about  the  consummation  of  good 
fruit-growing.  But  a  perfect  orchard  of  this  fruit  is  seldom  to  be  found, 
for,  sooner  or  later,  blight  is  certain  to  take  its  toll.  Because  of  blight, 
the  culture  of  no  other  fruit  is  attended  with  more  frequent  or  keener 
disappointments.  Today  a  man  may  walk  in  his  orchard  with  adoration, 
as  an  artist  walks  in  a  beautiful  landscape.  Tomorrow,  blight  may  blast 
the  fairest  trees.  Pear-growing,  thus,  becomes  a  good  deal  of  a  gamble, 
and  the  boundaries  within  which  a  fruit-grower's  ambitions  must  be 
confined  as  to  acreage  must  be  more  closely  drawn  than  with  other  fruits. 
In  most  pear  regions,  the  risks  are  too  great  to  venture  all  in  the  culture 
of  this  fruit. 

It  is  an  uphill  task  to  grow  pears  on  land  not  well  fitted  before  planting. 
A  young  pear-tree  is  about  the  least  self-assertive  of  any  of  the  tree-fruits. 
For  the  first  year  or  two  young  pears  seem  to  have  almost  no  internal 
push,  and  are  unable  to  get  much  of  a  start  out  of  any  but  land  in  the 
best  of  tilth.  A  bare,  stony,  starved  soil  is  no  place  for  a  young  pear. 
The  ground  should  be  well  tilled  almost  or  quite  to  the  depth  the  trees  are 
to  be  planted,  otherwise  the  roots  seek  the  upper  layers  of  earth  where 
there  is  least  resistance  and  food  is  most  available.  If  the  drainage  is 
faulty,  subsequent  treatment  is  well-nigh  useless.  Sometimes  retentive 
soils  in  which  drainage  is  good  most  of  the  year  but  slow  at  planting  time 
may  be  brought  into  condition  by  plowing  a  back-furrow  along  the  line  of 
each  row  in  the  direction  of  surface  drainage  to  carry  away  the  surface 
water.  Under  no  circumstances  should  a  tree  be  planted  in  a  hole  in  which 
water  is  liable  to  stand  about  the  roots.  If  possible,  the  land  should  be 
prepared  a  year  in  advance  by  putting  in  a  hoed  crop,  after  which  it  should 
be  plowed  deeply  in  the  fall  and  pulverized  well  in  the  spring,  and  the 
trees  planted  as  promptly  as  possible. 

Land  suitable  for  growing  pears  does  not  need  to  be  fertilized  for 
young  trees.  It  is  not  too  much  to  say  that  land  which  will  not  grow 
good  wheat  or  corn  is  hardly  fit  for  pears,  although  lighter  soils  fertilized 
as  the  trees  come  in  bearing  grow  some  varieties  very  well;  but  even  on 

7 


98  THE    PEARS   OF   NEW   YORK 

these  the  young  trees  will  start  as  well  without  as  with  fertilizers. 
Commercial  fertilizers,  at  least,  are  not  wanted  by  young  trees.  Stable 
manure,  usually  priceless  in  orchard  regions,  often  puts  an  atmosphere  in 
an  orchard  not  to  be  had  by  any  other  means,  chiefly,  probably,  because 
it  helps  to  put  the  land  in  good  tilth  rather  than  because  of  the  plant  food 
supplied. 

Present  practices  in  the  use  of  fertilizers  for  mature  pear-trees  are  very 
diverse.  Until  experiments  in  fertilizing  pears  are  carefully  carried  out,  the 
pear-grower  may  well  follow  the  practices  of  apple-growers,  since  a  con- 
siderable number  of  long-time  experiments  have  thrown  light  on  the 
fertilizer  requirements  of  apples  in  the  several  great  fruit  regions  of  the 
country.  The  pear,  however,  requires  a  richer  soil  than  the  apple;  but, 
on  the  other  hand,  it  is  pretty  well  agreed  that  the  blight  bacterium  finds 
readier  entrance  and  a  better  medium  in  which  to  grow  in  the  soft  wood 
of  a  luxuriant  growth  than  in  the  more  compact  wood  of  slow  growths. 
Whatever  fertilizer  is  used  should  be  applied  early  to  promote  early  growth 
and  so  permit  thorough  ripening  of  wood  well  in  advance  of  severe  cold. 
Many  growers  maintain  that  blight  is  less  virulent  in  orchards  laid  down 
to  grass.  It  is  doubtful  if  this  is  true  and  if  true  the  produce  is  so  scant 
and  the  pears  so  small  that  an  orchard  grown  in  grass  is  about  as  often  a 
liability  as  an  asset.  When  the  pear  is  set  in  grass,  however,  nitrate  of 
soda  applied  very  early  in  the  season  in  liberal  amounts  is  a  necessary- 
adjunct  to  the  grass-mulch.  In  any  pear  orchard,  when  the  foliage  is 
off  color,  small,  sparse,  or  hangs  limp,  nitrate  of  soda  is  a  sovereign 
rejuvenator. 

This  discussion  may  be  closed  with  advice  as  to  how  one  may  know 
when  his  trees  need  fertilizers.  If  the  trees  are  vigorous,  bearing  well,  the 
fruits  of  proper  size,  the  foliage  a  luxuriant  green,  the  growth  plump,  the 
buds  turgid,  he  may  well  assume  that  his  trees  need  no  additional  plant-food. 
If  the  trees  are  not  in  the  condition  of  well-being  indicated,  one  ought  to 
be  well  assured  that  drainage,  tillage,  and  health  are  as  they  should  be 
before  applying  expensive  and  uncertain  fertilizers.  Nothing  is  more 
satisfactory  than  making  sure  that  one  is  not  putting  chemicals  in  the 
ground  for  nothing  in  the  use  of  fertilizers.  A  simple  experiment  to  obtain 
positive  evidence  as  to  whether  a  pear-orchard  needs  fertilizers  is  easily 
earned  on  and  gives  assurance  where  before  there  was  doubt. 

The  following  is  an  example  of  such  an  experiment:  (i)  Acid  phosphate 
to  give  about  50  pounds  of  phosphoric  acid  to  the  acre  applied  to  one  plat; 


THE    PEARS   OF    NEW   YORK  99 

(2)  phosphate  as  above  and  muriate  of  potash  to  give  100  pounds  of  potash 
to  the  acre  on  another  plat ;  (3)  phosphate  and  muriate  as  above  and  nitrate 
of  soda  and  dried  blood  to  give  50  pounds  of  nitrogen  per  acre  on  a  third 
plat;  (4)  six  tons  of  stable  manure  on  a  fourth  plat;  and  (5)  one  plat 
left  unfertilized  as  a  check. 

Planting  practices  vary  so  greatly  from  place  to  place  and  from  time 
to  time,  and  each  method  at  the  place  and  time  seems  so  justifiable,  that 
one  can  hardly  advocate  particular  methods  and  can  only  state  what  they 
are.  Thus,  pears  have  been  set  in  accordance  with  all  of  several 
planting  plans,  and  at  distances  ranging  from  sixteen  to  twenty-five  feet 
apart.  At  present,  pear-orchards  are  usually  laid  out  in  meridians  and 
parallels  at  intervals  of  eighteen  and  twenty  feet;  when  the  first  distance 
is  used,  one  hundred  and  thirty-four  trees  are  planted  to  the  acre;  if  the 
second,  one  hundred  and  eight  trees.  It  is  patent  to  the  eye  of  every 
passer-by  that  these  distances  are  more  often  too  small  than  too  great. 
Certainly  on  rich  soils  and  with  varieties  the  trees  of  which  are  spreading, 
the  distance  might  often  better  be  put  at  twenty-two  or  twenty-four  feet. 
A  poorly-colored  pear  is  usually  a  poorly-flavored  pear;  and  color  and 
flavor  are  largely  dependent  on  sunshine  and  air  which  are  hardly  to  be 
had  in  closely-planted  trees.  Perfect  alignment  is  imperative  for  con- 
venience in  working  and  pride  of  appearance.  Dwarf  trees  in  New  York 
should  be  set  at  least  fifteen  feet  apart  each  way,  one  hundred  and  ninety- 
three  trees  to  the  acre,  although  it  is  a  common  practice  to  set  them 
closer. 

Until  recently  one  of  the  discouragements  in  pear-growing  was  the 
failure  of  fruit  to  set,  even  though  the  trees  bore  an  abundance  of  blossoms. 
The  discovery  that  failure  was  often  due  to  self-sterility  in  a  variety,  and 
that  it  was  necessary  to  set  another  variety  near-by  to  furnish  pollen  to 
fertilize  the  self -sterile  blossoms  has  removed  much  of  the  uncertainty  in 
growing  pears.  We  now  know  that  self-sterility  has  a  most  important 
economic  aspect  in  the  planting  of  pears.  Some  of  the  varieties  most 
profitable  when  planted  to  secure  cross-pollination,  are  so  unfruitful  as  to 
be  quite  unprofitable  when  a  tree  stands  alone  or  when  the  variety  is  set 
in  a  solid  block  with  no  other  sort  near.  Under  most  conditions  Bartlett 
and  Kieffer,  the  mainstays  of  American  pear-culture,  both  need  pollen 
from  another  variety  to  insure  a  full  set  of  fruit.  Under  some  conditions 
both  may  be  sufficiently  self-fertile.  From  these  two  statements  it  is 
seen  that  self -sterility  is  not  a  constant  factor  in  a  variety. 


IOO  THE   PEARS   OF   NEW   YORK 

Self-sterility  and  self -fertility  are  greatly  influenced  by  the  condition 
under  which  a  variety  is  grown.  Thus,  a  variety  is  often  self -sterile  in 
one  locality  and  not  in  another.  Occasionally  Bartlett,  usually  nearly 
or  quite  self-sterile,  and  other  varieties  as  well,  set  fruit  one  season  and 
not  the  next.  All  pears,  the  Bartlett  in  particular,  seem  to  have  a  greater 
degree  of  self -sterility  in  eastern  pear  regions  than  on  the  Pacific  slope. 
In  general,  the  better  the  adaptation  of  a  variety  to  its  environment  the 
better  it  sets  fruit  with  its  own  pollen.  It  is  obvious,  therefore,  that  it 
is  not  possible  to  give  lists  of  self -sterile  and  self -fertile  varieties.  Such 
lists  can  be  made  out  only  for  regions  and  localities.  Some  varieties, 
however,  more  often  fail  to  set  fruit  because  of  self-sterility  than  others. 
Among  standard  pears,  Bartlett,  Beurre  d'Anjou,  Beurre  Clairgeau,  Clapp 
Favorite,  Howell,  Kieffer,  Lawrence,  Sheldon,  and  Winter  Nelis  appear  to 
be  most  often  self-sterile.  Beurre  Bosc,  Flemish  Beauty,  and  Seckel  are 
usually  self -fertile. 

A  self -sterile  variety  usually  sets  fruit  when  another  variety  is  at  hand 
to  supply  pollen.  Several  considerations  determine  the  selection  of  varieties 
to  interplant.  Thus,  the  two  varieties  must  blossom  at  the  same  time  if 
cross-pollination  is  to  be  effective.  The  table  on  pages  88  to  90  shows  the 
sorts  that  bloom  at  the  same  time,  or  nearly  enough  so  to  make  cross- 
pollination  possible.  Under  normal  conditions,  the  blooming  time  of 
varieties  overlaps  sufficiently  for  cross-pollination  excepting  those  that 
bloom  very  early  and  very  late.  If  the  table  is  used  for  regions  much  to 
the  north  or  to  the  south  of  this  Station,  allowance  must  be  made  for  a 
shorter  blooming  period  the  farther  north;  a  longer  one  the  farther  south. 
That  varieties  of  pears  have  sexual  affinities  is  another  consideration  that 
merits  some  attention.  That  is,  one  variety  will  fertilize  another  sort 
very  well,  while  pollen  from  a  third  may  not  be  at  all  acceptable. 
"  Affinities  "  can  be  determined  only  by  hand  crossing.  Probably  the 
importance  of  affinities  is  over-rated.  The  distance  between  varieties  set 
for  cross-pollination  must  not  be  too  great  —  not  more  than  two  or  three 
rows  apart.  For  convenience  in  harvesting,  varieties  should  be  selected  in 
relation  to  ripening.  Only  commercial  varieties  should  be  interplanted,  as 
the  wastage  is  too  great  if  comparatively  worthless  sorts  are  set  to  fertilize 
a  standard  commercial  variety. 

Some  disadvantages  attend  the  setting  of  mixed  orchards  of  pears, 
and  these  must  be  weighed  and  overcome  as  far  as  possible.  There  are 
many  current  statements  to  the  effect  that  all  varieties,  whether  self-sterile 


THE  PEARS  OF  NEW  YORK  IOI 

or  self -fertile,  are  more  fruitful  and  produce  better  fruit  with  foreign  pollen 
than  with  their  own.  To  old  pear-growers,  this  seems  to  be  putting  it 
rather  strong,  but  the  statements  come  from  accurate  experimenters  and 
observers  and  should  have  consideration.  Cross-pollination,  be  it  remem- 
bered, is  not  a  cure-all  for  failures  to  set  fruit.  Unseasonable  weather, 
lack  of  vitality  in  trees,  various  fungi,  and  no  doubt  other  agencies,  may 
be  the  cause  of  unfruitfulness. 

As  to  commercial  varieties,  the  tale  is  soon  told.  Only  a  half-dozen 
sorts  are  generally  planted  in  New  York  orchards.  These,  about  in  order 
of  importance,  are:  Bartlett,  Kieffer,  Seckel,  Beurre  Bosc,  Beurre  d'Anjou, 
and  Winter  Nelis.  To  this  short  list  may  be  added  the  following  grown 
more  or  less  for  local  markets:  Clapp  Favorite,  Sheldon,  Beurr6  Clairgeau, 
Lawrence,  Ho  well,  Tyson,  and  Mount  Vernon.  A  list  for  the  home  orchard 
should  include  all  of  these  and  many  more  to  be  chosen  from  the  major 
varieties  described  in  Chapter  IV.  The  pear  flora  of  the  country  changes 
very  slowly,  and  there  are  now  almost  no  new  sorts  on  general  probation 
in  the  country. 

Perhaps  with  no  other  tree-fruits  is  it  more  important  to  begin  with 
good  trees,  as  even  with  the  best  it  is  often  difficult  to  get  a  good  start 
toward  a  pear-orchard.  Black-heart,  caused  by  winter-killing,  is  a  sign 
that  must  be  heeded,  and  a  tree  badly  blackened  in  its  pith,  especially  if 
the  surrounding  wood  is  discolored,  should  be  discarded.  Crown-gall  on 
tap  roots  affects  the  tree  deleteriously.  Trees  marked  by  hail  or 
insects  are  often  worthless.  Other  marks  that  commend  or  condemn  trees 
are:  A  short  stocky  plant  is  better  than  a  tall  spindling  one.  A  tree 
with  many  branches  is  better  than  one  with  few  branches.  The  roots 
should  be  much  branched  rather  than  sparsely  branched.  A  tree  with 
smooth,  bright  bark  is  better  than  one  with  rough,  dull  bark.  Both  trunk 
and  branches  should  be  plump  and  show  no  signs  of  shrivelling.  A  poor 
pear-tree  in  the  nursery  seldom  makes  a  good  tree  in  the  orchard.  There 
is  great  variation  in  varieties  as  the  trees  come  from  the  nursery,  a  fact  to 
be  considered.  In  New  York,  two-year-old  trees  are  best. 

A  good  deal  of  the  success  that  attends  the  culture  of  the  pear  depends 
on  properly  setting  the  young  trees  and  the  right  care  of  the  young  plants. 
It  is  superfluous  to  discuss  these  operations  in  detail,  but  a  statement  as 
to  proper  setting  and  care  will  serve  as  reminders.  In  this  State,  pear- 
trees  should  always  be  set  in  the  spring.  A  young  pear-tree  should  be  set 
in  the  soil  about  as  deep  as  it  stood  in  the  nursery;  in  light  soils  the  roots 


I02  THE   PEARS   OF   NEW   YORK 


mi 


ight  well  be  planted  a  little  deeper,  and  in  heavy  soils  not  quite  so  deep. 
The  soil  must  be  packed  firmly  about  the  roots  —  best  done  by  tramping. 
Watering  is  necessary  only  when  the  land  is  parched  with  drought.  When 
necessary,  water  should  be  used  liberally.  Puddling  the  roots  by  dipping 
them  in  thin  mud  before  planting  serves  very  well  for  watering.  The 
surface  soil  should  always  be  left  loose.  Rank  manure  about  the  roots 
of  young  trees  is  plant  infanticide.  During  the  tender  nonage  of  the  young 
pear,  cultivation  should  be  intensive;  insects  and  fungi  should  be  kept  off; 
and  plants  that  refuse  to  grow  well  must  be  marked  for  discarding. 

A  catch-crop  grown  between  the  rows  of  pears  is  a  profitable  adjunct 
to  the  pear-orchard  for  the  first  four  or  five  years.  Few  indeed  are  the 
pear-orchards  in  New  York  that  cannot  be  made  to  sustain  themselves 
for  the  first  few  years  by  inter-cropping.  The  crops  should  be  hoed  crops, 
such  as  potatoes,  cabbage,  beans,  tomatoes,  and  nearly  all  crops  in  demand 
at  the  canneries.  Along  the  Hudson,  small-fruits  are  often  planted  in 
young  pear-orchards,  but  in  Western  New  York  these  are  not  looked  upon 
with  favor.  Grass  and  grain  are  deadly  in  a  young  pear-orchard,  and  no 
right-minded  man  would  plant  them  there.  This  brings  us  to  cultivation. 

Cultivation  should  be  the  rule;  sod  mulch,  the  exception,  in  growing 
pears  in  New  York.  After  pear-trees  come  into  bearing  they  may  be  made 
to  produce  crops  if  kept  in  sod.  The  grass  in  sodded  orchards  should  be 
kept  closely  mown  to  form  a  mulch  about  the  trees.  Commercial  fertilizers 
as  well  as  mulch  are  needed  in  sodded  orchards,  and  of  the  several  chemical 
fertilizers  nitrogen  is  most  requisite.  The  man  who  grows  pears  in  sod 
must  not  expect  as  much  fruit,  as  the  crop  is  lessened  in  both  number 
and  size  of  the  pears.  On  the  other  hand,  the  pears  may  be  better  colored, 
and  the  trees  may  be  freer  from  blight. 

Tillage  is  begun  in  the  spring  by  plowing  the  land.  This  operation  is 
followed  by  cultivation  with  smoothing-harrow,  weeder,  or  cultivator. 
There  are  several  reliable  guides  to  tell  when  and  how  often  a  pear-orchard 
should  be  cultivated.  When  the  soil  becomes  dry  it  should  be  tilled.  A 
heavy  rain  should  always  be  followed  by  the  cultivator  to  prevent  the 
formation  of  a  crust  on  the  surface.  At  this  time,  he  tills  twice  who  tills 
quickly.  Cultivate  when  there  are  clods  to  be  pulverized.  Usually  a  pear- 
orchard  should  be  cultivated  once  in  two  or  three  weeks  until  time  to  sow 
the  cover-crop  in  midsummer.  The  depth  to  till  is  governed  by  the  season 
and  the  nature  of  the  soil.  Heavy  soils  need  deep  stirring;  light  soils, 
shallow  stirring.  Till  moist  soils  deeply;  dry  soils,  lightly.  The  time  to 


THE    PEARS   OF   NEW   YORK  1 03 

stop  tillage  depends  on  the  soil,  the  climate,  and  the  season.  The  fruit 
should  be  nearly  full  sized  when  tillage  is  stopped  and  the  cover-crop  sown. 

The  cover-crop  seed  is  covered  the  last  time  the  cultivator  goes  over 
the  orchard.  Clover,  vetch,  cow-horn  turnip,  rape,  oats,  rye,  and  buckwheat 
are  all  used  as  cover-crops  in  this  State.  Combination  crops  are  not  popular 
because  of  too  great  cost  of  seed.  The  quantity  of  seed  sown  is  the  same 
as  when  the  crops  are  grown  as  farm  crops.  The  crops  must  be  changed 
from  time  to  time  in  whatever  rotation  seems  most  suitable  for  the  soil. 
The  weather-map  must  be  watched  at  sowing  time  to  make  sure  of  a  moist 
seed-bed.  Whatever  the  crop,  it  should  be  plowed  under  in  the  fall  or 
early  spring,  and  under  no  circumstances  should  it  stand  late  in  the  spring 
to  rob  the  trees  of  food  and  moisture.  In  moist,  hot  seasons,  the  cover-crop 
should  be  sown  earlier  than  in  seasons  of  slow  growth,  when,  possibly,  it 
acts  as  a  deterrent  to  blight,  and  certainly  makes  more  certain  thorough 
ripening  of  the  new  wood. 

The  double  nature  of  pruning  must  be  kept  in  mind  whenever  a  pruning 
tool  is  taken  in  the  pear-orchard.  Fruit-trees  are  pruned  to  increase  the 
quantity  and  quality  of  the  crop  —  this  is  pruning  proper;  and  to  give  the 
trees  such  form  that  they  are  easily  managed  in  the  orchard  —  this  is 
training.  Pruning  tools  are  used  first  when  the  trees  are  set,  and  they 
should  be  used  every  year  thereafter  as  long  as  the  tree  lives.  The  pruning 
at  setting  time  is  particularly  important  with  the  pear,  since  newly  set 
pears  are  slow  and  uncertain  in  starting,  and  linger  in  growth  for  a  year 
or  two  after  going  into  the  orchard.  The  pruning  is  much  the  same  as 
with  other  trees,  but  must  be  done  with  a  little  greater  care. 

The  top  of  the  young  plant  must  be  pruned  to  enable  the  injured  root- 
system  to  supply  the  remaining  branches  with  water.  The  less  the  roots 
are  injured,  the  less  the  top  need  be  cut.  Some  cut  back  all  of  the  branches ; 
some  remove  whole  branches  and  do  not  head  back  those  that  remain. 
The  latter  is  the  better  plan  for  this  reason:  The  top  buds  on  branches  are 
largest  and  develop  first,  and  the  newly  set  tree  will  grow  best  if  it  develops 
a  large  leaf-surface  before  hot  dry  weather  sets  in.  Young  trees  usually 
have  surplus  branches;  remove  those  not  needed,  leaving  three,  four,  or 
rarely  five  to  form  the  framework  of  the  tree.  A  pear  so  pruned  will  start 
growth  and  acquire  vigor  more  quickly  than  if  all  branches  are  cut  back. 

A  choice  must  be  made  when  planting  as  to  whether  the  tree  is  to  be 
low-  or  high-headed.  The  habit  of  growth  of  varieties  differs  so  greatly 
that  there  can  be  no  rule  to  determine  how  high  the  head  of  a  tree  should 


I04  THE   PEARS   OF   NEW   YORK 

be  started.  One  can  generalize  to  this  extent:  The  heads  of  varieties  with 
spreading  tops  should  be  started  higher  than  those  having  an  upright  or 
pyramidal  top.  Without  question,  the  choice  should  be  for  a  low-headed 
pear-tree.  The  trunks  of  pear-trees  suffer  terribly  from  blight  and  sun- 
scald.  The  less  trunk  and  the  more  it  is  shaded  by  branches,  the  less  the 
tree  suffers  from  these  two  troubles.  Also,  low  trees  are  more  easily  sprayed 
and  pruned;  the  crop  is  more  easily  thinned  and  harvested;  crop  and  tree 
are  less  subject  to  injury  by  frost;  the  top  is  more  quickly  formed;  and  a 
low-headed  tree  bears  fruit  soonest.  By  low-headed  is  meant  a  distance 
from  the  ground  to  the  first  limb  of  two  feet. 

Two  shapes  of  tops  are  open  to  choice  —  the  open-centered  and  the 
close-centered.  In  the  open-centered,  or  vase-form  top,  the  tree  consists 
of  a  short  trunk,  surmounted  by  four  or  five  main  branches  ascending 
obliquely.  In  the  close-centered  top,  the  trunk  is  continued  above  the 
lower  branches  and  forms  the  center  of  the  tree.  The  close-centered  pear- 
tree  produces  more  fruit  and  is  most  easily  kept  to  its  shape.  No  doubt  it 
is  best  for  most  varieties.  The  open-centered  tree,  with  its  framework  of 
several  main  branches,  has  the  advantage  when  trees  are  attacked  by  blight, 
since  if  one  or  two  branches  are  destroyed  by  the  disease  a  part  of  the  tree 
may  still  be  saved.  The  head  should  never  be  formed  by  two  central 
leaders  forming  a  crotch,  as  the  trunk  is  liable  to  split  and  ruin  the  tree. 

For  several  years  after  planting,  the  pear  needs  to  be  pruned  only  to 
train  the  tree  to  the  height  of  head  determined  upon  and  to  form  the  top. 
Exceptions  are  the  sorts  which  produce  few  branches  and  thus  form  straggling 
heads.  This  defect  is  overcome  by  cutting  back  some  of  the  branches  in 
the  spring,  an  operation  which  increases  the  number  of  branches.  A  few 
other  sorts,  as  Winter  Nelis  and  White  Doyenne,  have  drooping,  twisting, 
wayward  branches  which  can  be  trained  into  manageable  shape  only  by 
cutting  back  or  tying  the  branches  in  place.  Pear-growers  as  a  rule  prune 
young  trees  too  much.  Over-pruning  increases  the  growth  of  wood  and 
leaf  too  greatly,  and  thus  delays  the  fruiting  of  the  plant.  A  good  deal 
might  be  said  about  the  use  and  abuse  of  heading-in  pears  —  that  is,  cutting 
back  the  terminal  growths  from  year  to  year.  Dwarf  pears  must  be 
headed-in  severely  to  keep  the  trees  down,  but  standard  trees  should  be 
headed-in  only  to  make  the  tops  thicker  and  broader  —  a  desirable  procedure 
with  some  varieties. 

Old  trees  often  need  to  be  pruned  to  increase  their  vigor.  Such  pruning 
is  often  spoken  of  as  pruning  for  wood.  When  the  tops  of  pear-trees  have 


THE   PEARS   OF   NEW   YORK  1 05 

dead  and  dying  wood,  when  the  seasonal  growth  is  short  and  slender, 
when  the  crops  are  small  and  the  pears  lack  size,  or  when  trees  are  weakened 
by  disease,  a  healthy  condition  may  oftentimes  be  restored  by  severely 
cutting  back  some  branches  and  wholly  removing  others.  In  such  pruning 
the  following  rules  ought  to  be  observed : 

Weak-growing  varieties  are  pruned  heavily;  strong-growing  kinds, 
lightly. 

Varieties  which  branch  freely  need  little  pruning;  those  having  few 
and  unbranching  limbs  should  be  pruned  closely. 

In  cool,  damp  climates,  trees  produce  much  wood  and  need  little 
pruning;  in  hot  dry  climates,  growth  is  scant  and  trees  need  much  pruning. 

Rich,  deep  soils  favor  growth;  trees  in  such  soils  should  be  pruned 
lightly.  In  light  or  shallow  soils,  trees  produce  few  and  short  shoots;  the 
pruning  of  trees  on  such  soils  should  be  severe. 

A  good  deal  is  said  about  pruning  for  fruit.  It  is  doubtful,  however, 
whether  unfruitful  pear-trees  can  be  made  more  fruitful  by  the  pruning 
recommended  for  this  purpose.  When  barrenness  is  caused  by  the  produc- 
tion of  wood  and  foliage  at  the  expense  of  fruit-buds,  as  possibly  sometimes 
happens,  summer-pruning  may  check  the  over-production  of  growth  and 
cause  flower-buds  to  form.  There  seems  to  be  no  definite  experiments  to 
prove  this  theory  in  America,  nor  do  pear-growers  generally  practice  this 
kind  of  pruning  which  has  been  preached  so  long  and  so  often.  To  follow 
the  rules  in  this  operation,  summer-pruning  should  be  done  when  the  growth 
for  the  season  has  nearly  ceased.  If  done  earlier,  the  shoots  cut  back  start 
again  and  the  pruning  has  been  useless.  If  done  too  late,  there  is  too 
little  time  for  the  production  of  fruit-buds.  In  the  unequable  climate 
of  this  country  it  is  most  difficult  to  know  when  to  prune  in  the  summer 
to  meet  the  requirements  of  the  theory  urged  so  strongly  by  European 
pomologists.  A  weighty  objection  to  summer-pruning  in  America  is  that 
the  wounds  might  and  probably  would  become  centers  of  infection  for 
blight. 

There  is  no  attempt  to  give  a  full  discussion  of  pruning  in  this  text. 
Such  details  as  making  the  cut,  covering  the  wounds,  pruning  paraphernalia, 
filling  cavities  and  the  amount  to  prune,  belong  to  texts  on  pruning. 
Perhaps  two  minor  details  important  in  growing  pears  should  be  mentioned. 
Suckers  or  water-sprouts  form  so  freely  on  branches  of  pears  that  they 
often  seriously  devitalize  the  tree,  and  usually  are  centers  of  blight.  They 
should  therefore  be  removed  promptly  whenever  and  wherever  found.  The 


IO6  THE    PEARS   OF   NEW   YORK 

time  to  prune  the  pear  is  important.  If  the  work  is  done  too  early  in  the 
winter,  injury  may  result  to  the  tissues  near  the  wound  from  cold  or  from 
checking.  If  done  late  in  the  spring  when  sap  is  flowing,  the  wound  becomes 
wet  and  sticky  and  is  a  suitable  place  for  the  growth  of  fungi  and  the  blight 
bacterium. 

The  pear  is  as  easily  grafted  as  any  other  pome,  and  the  operation  is 
more  certain  and  more  often  desirable  than  with  any  of  the  stone-fruits. 
Almost  any  method  of  grafting  used  with  orchard  fruits  is  successful  with 
the  pear.  But  the  pear  is  not  often  grafted  in  this  State  after  the  tree  has 
been  set  in  the  orchard.  The  great  objection  is  that  the  vigorous  growth 
made  by  grafts  is  nearly  always  nipped  by  blight.  Possibly  the  lack  of 
affinity  between  different  varieties  is  more  pronounced  than  with  other 
pomes.  The  common  European  varieties  cannot  be  inter- worked  without 
experimental  knowledge  of  how  one  variety  will  grow  on  another,  and  it  is 
almost  impossible  to  intergraft  common  varieties  with  the  oriental  hybrids. 
The  temptation  is  strong  in  this  State  to  graft  such  sorts  as  Bartlett  and 
Seckel  on  Kieffer.  This  combination  is  seldom  successful;  nor,  as  a  rule, 
can  other  European  pears  be  grafted  on  Kieffer,  although  some  growers  have 
succeeded  fairly  well  in  growing  Seckel  on  Kieffer. 

Thinning  the  fruit  is  not  a  common  practice  in  pear-growing  in  this 
State.  There  is  no  doubt  but  that  much  might  be  done  to  improve  pears 
in  both  size  and  quality  by  thinning,  for  be  it  remembered  that  large  size 
of  fruit  and  high  quality  are  usually  correlated  in  pears.  Thinning  often 
saves  the  vigor  of  the  tree,  and  it  is  often  good  orchard  management  to 
destroy  insect-  or  disease-infected  fruit  by  thinning.  The  objection  is  high 
cost.  Most  growers,  however,  find  that  it  pays  to  thin.  Thinning  is 
usually  done  as  soon  as  possible  after  the  June  drop.  It  is  most  difficult 
to  tell,  when  thinning,  what  will  prove  superfluity  at  harvest.  A  skilled 
grower  adjusts  the  size  of  the  crop  to  the  variety,  the  vigor  of  the  tree, 
fertility  and  moisture  in  the  ground,  the  season,  and  insects  and  fungi. 
Thinning  should  begin  in  the  winter  with  the  removal  of  what  seem  to 
be  superfluous  branches,  for  even  at  this  time  fruit-prospects  for  the  ensuing 
season  are  fore-shadowed. 

HARVESTING   AND   MARKETING 

Fruit-growing  is  made  up  of  several  quite  distinct  phases  of  activity; 
as,  propagation,  culture,  pruning,  pests,  harvesting,  and  marketing. 
Treated  in  detail,  each  of  these  several  operations  constitutes  matters  quite 


THE    PEARS   OF   NEW   YORK  1 07 

sufficient  for  separate  treatises.  In  a  manual  such  as  this  only  outlines 
of  present  practices  are  in  place.  Perhaps  of  all  deciduous  fruits  the  pear 
needs  as  particular  attention  in  the  various  operations  which  conduct  it 
from  the  orchard  to  the  table  as  any  other,  if,  indeed,  it  is  not  the  most 
difficult  of  hardy  fruits  to  handle  after  it  leaves  the  orchard.  The  several 
operations  that  should  be  treated  in  a  discussion  of  handling  the  pear  crop, 
no  matter  how  brief,  are  picking,  grading,  packing,  storing,  shipping,  and 
marketing. 

The  time  of  picking  is  most  important  in  handling  pears.  Pears  are 
picked,  especially  for  the  markets,  long  before  they  are  ready  to  eat  out  of 
hand.  So  harvested,  almost  without  exception,  all  pears  acquire  higher 
quality  than  when  they  ripen  on  the  tree.  Moreover,  when  the  necessary 
percentage  of  sugars  and  solids  has  developed  to  give  full  flavor  the  pears 
are  too  easily  bruised  to  be  shipped.  Just  how  green  pears  can  be  harvested 
and  afterward  have  the  rich  shades  of  red  and  yellow  and  the  delectable 
flavor  of  ripe  pears  develop  seems  not  yet  to  have  been  determined.1  No 
doubt  the  stages  of  development  differ  somewhat  with  the  variety.  In 
New  York,  the  generally  accepted  rule  is  to  pick  when  the  stem  parts 
readily  from  the  branch  if  the  fruit  is  lifted.  Some  wait  until  there  is  a 
perceptible  yellowing  of  the  maturer  fruits;  others  until  full-grown,  wormy 
specimens  are  ripe;  still  others  until  the  seeds  begin  to  change  color.  But 
on  the  Pacific  slope  and  for  the  cannery  in  this  State,  pears  are  picked  when 
much  greener  than  in  any  of  the  conditions  named  and  yet  seem  to  ripen 
well.  As  a  matter  of  economy,  the  fruits  should  be  left  until  they  attain 
nearly  or  quite  full  size. 

The  directions  just  given  apply  more  particularly  to  the  main-crop 
pears  and  early  and  fall  sorts.  Winter  pears  in  this  State  should  be  left 
on  the  trees  until  in  danger  from  freezing.  Even  so,  the  season  is  too  short 
for  some  choice  winter  sorts.  No  matter  what  the  season,  pears  should  be 
shipped  before  they  reach  edible  condition.  A  few  of  the  winter  pears, 
suitable  only  for  culinary  purposes,  never  soften,  and  change  color  little  or 
not  at  all. 

Picking  pears  is  not  the  delicate  business  that  picking  the  stone-fruits 
is,  but  yet  must  be  done  with  considerable  care  as  a  bruise  provides  a  place 
for  subsequent  decay.  Few  picking  appliances  are  needed,  but  these  should 
be  carefully  chosen  to  insure  speed  and  careful  handling  of  the  fruit.  A  full 

1  Some  very  good  preliminary  work  on  harvesting  and  storing  pears  has  been  done  by  the  Oregon 
Experiment  Station,  and  is  reported  in  Bulletin  154,  June,  1918,  from  that  Station. 


I0g  THE   PEARS   OF   NEW      YORK 

complement  of  ladders  is  necessary,  and  the  picking  receptacle,  either  bag, 
basket,  or  bucket,  should  be  chosen  to  fulfill  most  conveniently  its  purpose 
and  yet  not  be  a  source  of  danger  to  the  fruit.  From  the  picking  receptacle, 
the  pears  go  to  the  crate  or  barrel  for  carriage  to  the  packing-house;  for, 
unless  the  fruit  is  going  to  the  cannery,  pears  should  be  graded  and  packed 
in  the  packing-house. 

Grading  pears  is  a  more  difficult  operation  than  grading  apples,  as 
mechanical  graders  have  proved  of  little  use,  and  the  work  must  be  done 
by  hand.  Only  good  fruit  is  worth  grading.  It  follows,  that  the  higher 
the  price  and  the  more  special  the  market,  the  more  carefully  should  the 
pears  be  picked  and  graded.  Pears  are  usually  graded  in  New  York  into 
firsts,  seconds,  and  culls.  The  State  has  no  law  governing  the  grading 
and  packing  of  pears  as  it  has  of  apples  and  peaches,  so  that  pear-growers 
must  establish  their  own  grades.  By  common  consent  of  growers  and 
dealers,  Grade  I  consists  of  pears  of  one  variety,  full  sized,  well  formed, 
free  from  dirt,  skin-breaks,  worms,  scale,  scab  or  other  damage  caused  by 
insect  or  disease,  hail  pecks,  or  mechanical  injuries.  Grade  II  differs  from 
Grade  I  only  in  that  the  pears  may  not  be  of  full  size  nor  perfect  in  form. 
A  leeway  of  five  to  ten  per  cent  is  allowed  for  variation  incident  to  grading 
and  handling.  Culls  are  pears  which  do  not  meet  the  requirements  of  the 
foregoing  grades. 

In  putting  up  grades  every  effort  is  made  to  keep  the  fruit  in  a  package 
uniform  in  size.  At  the  beginning  of  the  season  the  sizes  are  gauged  by 
putting  the  pears  through  rings  of  the  diameter  desired.  But  packers  soon 
become  expert  in  sizing,  and  with  a  little  practice  perform  the  work  quickly 
and  accurately  without  rings.  Of  the  larger  pears,  such  as  Bartlett,  Clapp 
Favorite,  Beurr6  Bosc,  and  Beurr6  d'Anjou,  fruits  are  hardly  worth  putting 
in  a  good  package  that  do  not  measure  two  and  one-fourth  inches  through 
the  shorter  axis. 

Grading  and  sizing  pears  are  greatly  neglected,  and  most  of  the  crop 
goes  to  the  market  in  this  State  wretchedly  packed,  for  which  reason 
maximum  prices  are  seldom  received.  The  industry  can  never  compete 
successfully  with  western  pear-growing  until  higher  standards  are  adopted 
in  putting  the  New  York  crop  on  the  market. 

In  common  with  grading  and  sizing,  packages  are  neglected  in  marketing 
New  York  pears.  Some  growers  pack  in  bushel  baskets;  a  few  send  the 
crop  to  market  in  half -bushel  baskets;  a  large  size  of  the  Climax  basket  is 
occasionally  seen  in  the  markets  filled  with  summer  pears  or  small  Seckels; 


THE   PEARS   OF   NEW   YORK  1 09 

a  keg  holding  about  a  bushel  or  more  is  less  used;  a  pear  barrel  holding  a 
peck  less  than  an  apple  barrel  was  formerly  more  used  than  now;  Kieffer 
is  often  sent  to  the  market  in  apple  barrels.  A  very  few  New  York  growers 
ship  in  boxes,  but  these  are  few  indeed.  In  all  excepting  the  boxes,  the 
pears,  having  been  graded,  are  carefully  put  in  the  packages,  sometimes  in 
layers  and  sometimes  hit  or  miss,  but  the  package  is  always  faced.  Good 
grades  are  usually  labeled,  though  the  same  attention  is  not  given  to  labeling 
pears  that  is  given  in  putting  up  apples.  Truth  is,  the  packing  of  pears  in 
New  York  is  a  decade  or  two  behind  the  packing  of  apples. 

The  commercial  pear-grower  now  stores  his  pears  in  cold  storage  if  he 
keeps  them  any  length  of  time  after  harvesting.  A  few  varieties,  of  which 
Beurre  Bosc  is  most  notable,  do  not  keep  well  in  cold  storage,  but  most 
of  the  mainstays  in  the  pear  industry  keep  fairly  well  in  artificial  cold. 
There  is,  however,  much  to  be  learned  about  the  commercial  storage  of 
pears.  There  seems  to  be  little  information  that  can  be  relied  upon  as  to 
how  low  the  temperature  should  go;  how  humid  the  atmosphere  should  be; 
how  long  the  pears  can  be  kept  in  good  condition;  and  how  different  varieties 
behave  under  these  several  conditions. 

Perhaps  a  word  should  be  said  as  to  how  the  pear  can  be  ripened  best 
in  the  home.  After  harvesting,  the  pears  should  be  placed  in  a  cool  sweet- 
smelling  fruit-room  in  shallow  boxes  or  spread  upon  shelves  to  acquire  in 
time  full  flavor  and  color.  Most  pears  part  with  their  moisture  readily, 
and  the  pear-room  must  not  be  open  to  draughts  which  usually  cause  the 
fruits  to  become  hard  and  leathery  or  to  shrivel.  If  the  pears  are  to  be 
kept  long,  wrapping  in  paper  helps  to  prevent  shriveling.  Nearly  all  pears 
ripen  perfectly  in  cool  or  cold  storage,  but  a  few  late  winter  sorts  ripen 
better  if  brought  into  a  temperature  of  60°  or  70°  for  two  or  three  weeks 
before  their  season. 

A  large  part  of  New  York's  pear  crop  is  canned  in  commercial  canneries. 
Canners  usually  pay  high  prices,  and  the  crop,  when  sold  to  them,  need 
not  be  so  carefully  picked,  packed,  and  otherwise  handled.  It  is  a  mistake 
to  assume  that  pears  for  the  cannery  can  be  shaken  from  the  tree  or  handled 
roughly  otherwise.  Neither  do  the  canners  want  the  poor  grades,  after 
the  good  pears  have  been  sent  to  the  market.  Large  sizes  are  usually 
preferred,  and  the  fruits  must  be  well  formed,  free  from  serious  insect, 
fungous,  or  mechanical  injuries,  and  at  a  particular  stage  of  maturity  which 
the  canner  specifies.  The  profits  in  selling  to  canners  are  usually  more 
certain,  and  are  often  quite  as  great  as  in  selling  on  the  markets.  The 


HO  THE   PEARS   OF   NEW   YORK 

cannery  is  a  splendid  safety  valve  to  the  pear  industry  in  this  State.  Pears 
are  not  dried  commercially  in  New  York  as  they  are  in  California,  although 
it  would  seem  that  here  in  the  center  of  the  apple-drying  industry  of  the 
world  pears  might  also  be  dried  with  profit. 

Most  of  the  pear  crop  of  this  region  is  now  sold  to  local  buyers  or  on 
consignment  to  city  dealers.  Co-operative  methods  are  just  beginning 
and  promise  much.  There  are  several  reasons  why  the  pear,  even  more 
than  the  apple,  which  is  more  and  more  going  to  the  markets  through 
co-operative  associations,  should  be  handled  by  organizations  of  growers. 
Thus,  an  association  could  load  a  car  quickly,  which  few  individual  growers 
can  do;  pears  are  not  now,  but  would  be,  graded  and  packed  under  one 
standard;  more  favorable  transportation  rates  would  be  secured;  and,  most 
important  of  all,  the  pear  crop  would  be  distributed  to  the  great  markets 
of  the  country  without  the  disastrous  competition  that  attends  individual 
marketing.  If  the  pear  industry  is  to  grow  in  the  State,  pears  must  be 
largely  marketed  through  the  central  packing  associations  that  are  now 
being  rapidly  organized  to  sell  fruits. 

No  reliable  data  can  be  obtained  to  show  what  the  costs  are  in  growing 
pears  in  this  State.  It  would  be  hard  to  obtain  such  data,  for  pear-growing 
is  now  a  game  of  chance  from  start  to  finish.  Good  pear-lands  are  not  hard 
to  obtain,  and  the  risks  to  tree  and  crop  attendant  on  weather  are  not  great, 
but  the  trees  are  everywhere  subject  to  blight;  which,  despite  the  recom- 
mendations of  plant  pathologists,  cannot  be  controlled,  and  which  annually 
destroys  thousands  of  trees,  ruins  others,  and  sooner  or  later  upsets  calcu- 
lations of  costs  and  profits  in  almost  every  pear-orchard  in  the  State.  Other 
pests,  as  psylla,  the  scab-fungus,  and  codling-moth  beset  the  pear  and  make 
profits  uncertain.  When  all  goes  well,  the  costs  are  about  the  same  as 
in  growing  apples,  while  the  profits  are  somewhat  greater.1  But  with 
blight  to  contend  with,  most  of  the  economic  factors  are  inconstant,  and 
calculating  costs  and  profits  is  guessing  pure  and  simple. 

DISEASES   OF   THE   PEAR 

The  pear  is  attacked  by  a  half  dozen  or  more  diseases  in  New  York, 
of  which  two,  at  least,  need  treatment  every  year,  in  every  orchard,  and 
on  nearly  every  variety.  One,  pear-blight,  is  about  the  most  malignant 
of  the  diseases  of  the  orchard,  for  which  there  is  no  antidote  and  no  allevia- 

1  For   costs  and  profits  in  growing   apples  see   Bulletin  376,  New    York  Agricultural  Experiment 
Station. 


THE  PEARS  OF  NEW  YORK  III 

tion  or  preventive  except  by  the  most  drastic  sanitary  measures.  The 
other,  pear-scab,  is  always  present  but  not  always  destructive,  although 
some  varieties  are  always  injured  by  it.  The  scab,  however,  is  amenable 
to  treatment  and  at  its  worst  only  destroys  fruit  and  foliage,  seldom  endan- 
gering the  life  of  the  tree.  The  four  or  five  other  diseases  of  the  pear  in 
New  York  are  of  minor  importance  and  are  readily  controlled  by  the  treat- 
ment necessary  to  keep  in  check  the  scab-fungus.  Pear-blight  merits 
attention  first. 

Pear-blight  is  a  malignant  bacterial  disease,  very  contagious,  usually 
virulent  and  so  terrible  in  its  consequences  as  to  warrant  the  common  name 
fire-blight.  No  part  of  the  tree  is  exempt  from  destruction  by  the  malign 
bacterium  that  causes  blight  of  the  pear.  Root,  trunk,  branch,  leaf,  flower, 
and  fruit  are  all  attacked,  turn  black  and  wither  under  the  disease.  Few 
plant  diseases  produce  more  disastrous  results.  The  pear  competes  with 
the  apple  in  importance  in  Europe  where  blight  is  unknown.  In  America 
it  is  a  poor  fourth  to  the  apple,  peach,  and  plum,  and  takes  fourth  place 
instead  of  second  because  of  the  ravages  of  blight.  About  the  most  impor- 
tant discovery  to  be  made  in  pomology  is  a  race  of  blight-resistant  pears. 
Failing  in  this,  if  the  pear-industry  is  to  grow,  or  even  continue  in  its  present 
magnitude,  blight-resistant  stocks  must  be  found. 

The  symptoms  of  pear-blight  are  so  characteristic  that  the  disease 
cannot  be  confounded  with  any  other  malady  or  condition  of  the  tree. 
It  appears  earliest  in  the  season  on  the  blossoms  causing  blossom-blight. 
Attacked  by  blight,  the  blossoms  wilt,  and  after  the  petals  fall,  fruit  and 
spur  show  the  characteristic  blackening  of  the  disease.  Blossom-blight 
may  escape  the  attention  of  the  pear-grower,  but  twig-blight,  a  succeed- 
ing form  of  the  disease,  can  escape  no  one  who  has  the  sense  of  sight.  No 
other  disease  of  the  pear  brings  on  such  palpable  destruction  to  the  tree 
as  twig-blight.  No  other  disease  causes  such  comfortless  despair  to  the 
grower.  Twig,  branch,  or  tree,  as  the  case  may  be,  in  all  affected  parts, 
turns  black,  the  leaves  droop,  seeming  to  show  the  effects  of  fire.  A  marked 
symptom  is,  if  there  can  be  doubt  of  those  given,  that  the  blackened  foliage 
clings  most  tenaciously  to  the  dead  branches.  Twig-blight  is  the  most 
common  manifestation  of  the  disease.  Another  form  of  the  blight  appears 
as  a  canker  on  the  trunk  and  large  branches  —  canker-blight  or  body- 
blight.  These  cankers  are  dark,  smooth,  and  sunken,  with  definite  margins 
marked  by  a  crevasse  in  the  winter;  but  as  spring  comes  on  the  advancing 
margins  become  raised  and  more  or  less  indefinite.  Occasionally  an  opaque 


II2  THE   PEARS   OF   NEW   YORK 

liquid  oozes  from  lenticels  newly  attacked.  On  branches,  the  cankers 
usually  surround  a  smaller  offshoot,  sucker,  or  spur.  The  disease  spreads 
with  great  rapidity,  by  reason  of  which  it  is  easily  told  from  winter-killing. 
Injury  from  cold  is  also  more  general,  and  the  foliage  browns  rather  than 

blackens. 

Pear-blight  is  an  American  disease,  the  history  of  which  was  briefly 
given  on  page  51.  Until  recently  it  was  confined  to  regions  east  of  the 
Rocky  Mountains,  but  since  about  1900  it  has  been  a  virulent  epidemic 
on  the  Pacific  slope  as  well,  and  is  now  found  from  coast  to  coast  wherever 
pears  are  grown  in  North  America.  It  seems  not  to  be  found  in  the  pear 
regions  of  other  continents.  It  attacks  the  apple,  quince,  and  other  pomes 
as  well  as  the  pear,  and  plant  pathologists  declare  it  to  be  the  most  destruc- 
tive disease  attacking  the  pome-fruits.  Trees  in  the  nursery  suffer  as  well 
as  those  in  the  orchard.  Every  variety  of  the  pear  bearing  edible  fruit 
is  attacked.  Fortunately,  some  sorts  are  more  immune  than  others. 
Kieffer,  Seckel,  Winter  Nelis,  and  Duchesse  d'Angouleme  are  most  resistant 
of  standard  varieties,  while  Bartlett,  Clapp  Favorite,  and  Flemish  Beauty 
are  little  resistant. 

Pear-blight  is  caused  by  a  bacterium,  Bacillus  amylovorous,  the  dis- 
covery of  which  by  Burrill  in  1877  as  a  cause  of  this  disease  is  one  of  the 
landmarks  in  plant  pathology.  The  organisms  are  dormant  during  the 
winter,  which  they  pass  in  the  margins  of  blight-cankers  where  moisture 
is  sufficient  to  keep  them  alive.  With  the  return  of  vegetative  growth, 
some  sort  of  fermentation  seems  to  set  in  and  drops  of  a  thick,  opaque 
liquid  ooze  out  of  the  margins  of  blight-cankers.  These  contain  countless 
numbers  of  the  blight  bacteria  which  may  swarm  into  the  healthy  tissues 
adjoining,  or  be  carried  by  any  one  of  the  great  number  of  kinds  of  insects 
which  visit  trees  at  flowering  time  to  the  pear-blossoms,  to  growing  tips, 
or  to  wounds  in  tender  bark.  The  pruner  with  his  tools  may  be  an  unwil- 
ling agent  in  carrying  the  bacteria  from  tree  to  tree.  The  organisms  now 
multiply  apace,  killing  tissues  wherever  they  find  entrance  and  causing  the 
several  manifestations  of  the  disease  described  under  symptoms.  Were 
it  not  that  the  bacteria  are  killed  by  sunlight  and  even  brief  periods  of 
drying,  the  life  of  the  plants  attacked  would  be  the  only  limits  of  the  disease 
unless  checked  by  man. 

Theoretically,  pear-blight  can  be  controlled.  Practically,  pear-growers 
fail  to  control  it.  Control  consists  in  orchard  sanitation  whereby  the 
bacterium  causing  the  disease  is  kept  out  of  the  orchard.  This  proves 


THE  PEARS  OF  NEW  YORK  113 

all  but  impossible  in  the  average  orchard.  Sometimes,  without  doubt, 
the  virulency  of  the  disease  is  lessened.  Possibly,  if  all  the  recommenda- 
tions of  plant  pathologists  could  be  put  in  practice,  pear-growers  would 
more  often  succeed  in  keeping  blight  down,  but  the  necessary  sanitary 
measures  require  such  watchful  care  and  so  great  an  expense  that  few 
pear-growers  can  carry  out  the  program  for  controlling  this  disease.  Of 
those  who  have  studied  methods  of  control  and  have  given  advice  on 
the  subject,  Hesler  and  Whetzel l  are  as  reliable  as  any  and  we  quote  here- 
with their  recommendations: 

'  In  attempting  to  control  fire-blight,  the  following  important  points 
should  be  borne  in  mind:  (i)  That  the  disease  is  caused  by  bacteria  which 
gain  entrance  to  the  host  tissues  only  through  wounds,  or  punctures  by 
insects,  into  succulent,  rapidly  growing  tissues,  or  through  the  nectaries 
of  the  blossoms.  (2)  That  insects  of  several  kinds  are  the  usual  agents 
of  innoculation.  (3)  That  practically  all  pome  fruit-growing  sections  in 
North  America  are  infested,  and  therefore  there  is  always  a  source  from 
which  the  bacteria  may  be  disseminated.  (4)  That  all  known  varieties  of 
the  hosts,  on  which  the  blight  organism  occurs,  are  more  or  less  susceptible; 
while  some  show  resistance,  none  are  wholly  immune.  Therefore  control 
consists  chiefly  in  the  elimination  of  the  pathogene  from  the  infected  trees. 
This  is  accomplished  by  a  strict  application  of  the  following  operations: 

(a)  Inspect  all  pear  trees  in  the  autumn  and  again  in  the  early  spring  before 
the  blossoms  open,  and  cut  out  and  treat  all  cankers  in  the  body  and  main 
limbs.     With  a  sharp  knife,  or  draw-shave,  remove  all  the  diseased  tissue, 
wash  the  wound  with  corrosive  sublimate  (one  tablet  to  one  pint  of  water), 
and,  when  dry,  paint  the  wound  with  coal-tar  or  lead  paint,  preferably 
the  former.     The  wound-dressing  will  need  renewal  every  year  or  so. 

(b)  Throughout  the  summer,  beginning  with  the  fall  of  blossoms,  make 
an  inspection  every  few  days  of  the  young  trees.     Break  out  the  blighted 
spurs  and  cut  out  diseased  twigs,  making  the  cut  at  least  six  inches  below 
the  diseased  portion.     Disinfect  the  cuts  with  corrosive  sublimate,     (c) 
Remove  all  .watersprouts  from  the  trees  two  or  three  times  during  the 
season,     (d)  In  the  nursery  remove  the  blossom-buds,  particularly  of  the 
quinces.     Here  inspection  must  be  frequent,   particularly  in  susceptible 
stock,  in  order  to  keep  the  disease  under  control.     It  is  often  necessary  to 
inspect  certain  blocks  daily,  the  diseased  twigs  being  cut  out  as  soon  as 
observed.     When  budded  stock  of  the  first  year  becomes  affected,  the  trees 
should  be  dug  out,  since  cutting  below  the  diseased  area  causes  the  trunk 
of  the  young  tree  to  be  crooked  and  therefore  not  marketable,     (e)  Control 
the  insects.     The  real  point  of  attack  lies  in  this  phase  of  the  problem." 


1  Hesler  and  Whetzel.     Manual  of  Fruit  Diseases  330-331.     1917. 
8 


THE   PEARS   OF   NEW   YORK 

Scab  (Venturia  pyrina  Aderh.),  after  blight,  is  the  best-known  and 
most  prevalent  disease  of  the  pear  in  New  York.  Like  blight,  it  is  found 
wherever  pears  are  grown  in  North  America,  and  also  wherever  pears  are 
grown  in  foreign  countries.  It  attacks  the  pear  at  all  ages  from  the  youngest 
to  the  oldest  plant.  Twigs,  leaves,  flowers,  and  fruit  suffer.  A  closely 
related  and  very  similar  fungus  attacks  the  apple  and  causes  the  apple- 
scab,  but  the  two  fungi  are  not  the  same  and  do  not  spread  from  the  one 
fruit  to  the  other. 

The  name  describes  the  disease  at  maturity  so  that  all  may  know  it. 
Black,  canker-like  lesions  spot  the  fruit,  leaf,  and  twig.  These  are  most 
characteristic  on  the  pear.  The  scabs  first  appear  on  the  fruit  as  olive- 
green  velvety  spots;  the  young  fruits  may  drop;  if  they  persist,  growth 
may  cease,  the  skin  crack,  or  the  fruit  be  distorted;  the  fruit-stalk  is  often 
shriveled.  The  scab  shows  on  the  leaves  much  as  on  the  fruit  and  usually 
attacks  the  lower  surface.  On  the  twigs  the  scab  is  not  so  conspicuous, 
but  appears  as  a  small  round  spot  which  may  or  may  not  slough  off  and  be 
replaced  by  healthy  bark.  Young  twigs  are  most  often  attacked,  in  which 
case  the  scabby  spots  suggest  scale  insects. 

Pear-scab  is  caused  by  a  fungus.  The  chief  life  events  of  this  fungus 
must  be  known  to  control  the  disease.  The  organism  passes  the  winter 
in  leaves  on  the  ground.  In  the  spring,  the  spores  which  have  matured 
in  the  spore-cases  are  forcibly  discharged,  and,  being  very  light,  are  carried 
hither  and  thither  by  the  wind  so  that  some  of  them  reach  the  opening 
flower  and  leaf -buds.  If  moisture  and  heat  are  sufficient,  the  spores  ger- 
minate, and  an  infection  is  started.  A  foothold  secured,  the  germ-tubes 
branch  and  form  a  dense  mycelium  —  the  velvety  layer  visible  to  the 
unaided  eye.  From  these  masses  of  mycelium  spore-stalks  arise  in  great 
numbers  bearing  countless  spores  which  by  one  agent  and  another  are 
carried  to  other  leaves,  twigs,  or  blossoms  for  new  infections.  New  infec- 
tions continue  throughout  the  growing  season.  The  black  scab  spots  on 
fruit  and  leaf  are  corky  layers  of  tissue  formed  to  heal  the  wounds  made 
by  the  fungus  which  has  ceased  to  grow  vigorously  in  these  scabs.  The 
fungus  may  pass  the  winter  on  the  twigs  as  well  as  in  fallen  leaves. 

Different  varieties  resist  the  scab-fungus  differently.  Flemish  Beauty 
and  Summer  Doyenne  are  most  susceptible  and  in  seasons  favorable  to 
the  fungus  seldom  present  fruits  with  a  clean  cheek  no  matter  how  careful 
the  treatment.  Pruning  off  badly  infected  twigs  and  plowing  under  scabby 
leaves  are  good  sanitary  measures.  In  New  York,  two  applications  of 


THE   PEARS   OF   NEW   YORK  115 

lime  and  sulphur  at  the  summer  strength,  if  applied  annually,  are  usually 
sufficient  to  control  the  fungus.  The  first  of  these  applications  should  be 
made  when  the  blossoms  show  color,  a  few  days  before  they  open.  The 
second  should  be  put  on  when  most  of  the  petals  have  fallen.  In  seasons 
favorable  to  the  scab,  a  third  application  two  weeks  after  the  second  may 
be  the  means  of  saving  the  crop.  The  spread  of  the  disease  is  greatly 
favored  by  damp  warm  weather. 

Pear-growers  are  plagued  by  two  leaf -spots,  one  of  which  is  also  known 
as  leaf -blight.  The  leaf -spot  here  to  be  discussed  (Mycosphcsrella  sentina 
(Fr.)  Schroet.)  is  sometimes  called  the  ashy  leaf-spot.  The  disease  is  not 
often  seriously  troublesome  in  New  York,  but  is  capable  of  doing  great 
damage  in  both  the  nursery  and  orchard.  The  spots  which  give  name  to 
the  disease  are  conspicuous  enough,  but  even  when  present  in  great  numbers 
are  often  not  seen  by  the  pear-grower  until  there  is  a  premature  dropping 
of  the  leaves  in  August  or  earlier.  The  trees  often  put  out  new  growths, 
with  the  result  that  the  wood  does  not  ripen  and  the  tree  is  left  in  no  con- 
dition to  stand  the  cold  of  winter  in  this  northern  climate. 

As  with  nearly  all  diseases  of  plants,  some  varieties  suffer  more  than 
others.  Sheldon,  Seckel,  and  Flemish  Beauty  are  more  injured  than 
Kieffer,  Lawrence,  and  Mount  Vernon.  Nursery  stock  is  more  often 
injured  the  second  than  the  first  year  set.  Only  the  leaves  suffer.  The 
fungus  first  shows  its  work  in  minute  purplish  spots  on  the  upper  surface 
of  the  leaf.  The  mature  spots  measure  about  one-sixth  of  an  inch  in  diam- 
eter, are  angular  in  shape,  with  well-defined  margins,  and  have  an  outer 
zone  of  brownish-purple,  with  a  grayish  center.  Late  in  the  season,  dots, 
the  spore-cases  of  the  fungus,  appear  in  the  gray  central  area.  The  fungus 
passes  the  winter  in  diseased  leaves  which  fall  to  the  ground  in  late  summer. 
From  these  leaves  spores  are  discharged  into  the  air  to  be  carried  to  the 
leaves  after  growth  begins  in  the  spring.  The  disease  is  usually  controlled 
by  the  sprays  necessary  every  year  to  keep  pear-scab  in  submission.  In 
the  nursery,  two-year-old  trees  are  sprayed  just  after  the  new  leaves  open 
and  twice  thereafter  at  two-week  intervals.  One-year-olds  seldom  need 
to  be  sprayed. 

Leaf-blight  (Fabraa  maculata  (Lev.)  Atk.)  is  a  common  and  destruc- 
tive fungus  in  pear-nurseries  in  New  York  and  is  sometimes  troublesome 
in  orchards.  The  quince  suffers  even  more  than  the  pear  from  this  fungus. 
In  the  nursery,  leaves  and  twigs  are  attacked,  and  in  the  orchard  the  pears 
themselves  sometimes  suffer.  The  disease  appears  in  the  spring  as  minute, 


:I6  THE   PEARS   OF   NEW   YORK 

reddish-brown  circular  spots  on  the  upper  surface  of  the  leaves,  but  the 
fungus  penetrates  through  to  the  lower  surface  as  the  disease  progresses. 
Eventually  the  color  changes  to  dark  brown,  and  later  a  coal-black,  raised 
spot  appears  in  the  center.  The  spots  sometimes  run  together.  Young 
leaves  shrivel  under  the  attacks  of  the  fungus;  while  old  ones,  if  badly 
diseased,  turn  yellow  and  drop  prematurely.  Twigs  and  leaf-stalks  are 
frequently  girdled,  and  the  lesions  are  more  elongated.  The  spots  are 
similar  on  the  fruits  to  those  on  the  leaves.  The  fungus  spends  the  winter 
in  fallen  leaves.  In  the  spring  the  spores  are  discharged  from  the  fruiting 
organs  of  the  fungi  and  are  carried  to  the  tender  leaf  or  twig  of  the  pear  or 
quince.  The  parasite  begins  growth  at  once  and  in  about  a  month  a  new 
crop  of  spores  develop.  This  fungus  grows  on  various  other  pome-fruits 
which  complicates  remedial  measures.  The  treatment  recommended  for 
leaf -spot  should  control  leaf -blight. 

As  are  all  tree-fruits  in  New  York,  the  pear  is  attacked  by  crown-gall 
(Bacterium  tumefaciens  Smith  &  Townsend).  This  disease,  however,  is 
seldom  a  serious  menace  to  orchard  trees  this  far  north,  but  the  vigor 
of  nursery  stock  is  sapped  when  the  galls  girdle  the  tap-root  or  the  stem 
at  the  collar.  Moreover,  trees  affected  by  crown-gall  are  barred  in  most 
states  by  inspection  laws  so  that  nurserymen  can  ill  afford  to  produce 
gall-infected  trees.  It  is  a  wise  precaution  not  to  plant  badly  diseased 
trees.  The  galls  are  tumor-like  structures  on  the  roots  of  the  plant,  or 
often  at  the  juncture  of  root  and  stem.  They  vary  from  the  size  of  a  pea 
to  that  of  a  large  egg,  forming  at  maturity  rough,  knotty,  dark-colored 
masses.  Another  form  of  the  disease  appears  as  a  dense  tangle  of  hair- 
like  roots  arising  from  callous-like  galls.  This  form  passes  under  the  name 
"  hairy  root."  Neither  preventive  nor  cure  is  known.  Orchard  or  nursery 
should  not  be  planted  on  ground  known  to  have  been  infected  as  the  disease 
is  highly  contagious.  The  brambles,  especially  raspberries,  are  common 
carriers  of  crown-gall,  and  none  of  the  brambles  should  be  planted  as  inter- 
crops in  pear-orchards. 

Brown-blotch  (Leptothyrium  pomi  (Mont.  &  Fr.)  Sacc.  var.)  is  another 
fungus  which  is  sometimes  troublesome.  The  fungus  causes  reddish  blotches 
on  the  fruit  which  coalesce  into  rusty-brown  patches  often  covering  the 
whole  surface  of  the  pear.  Here,  again,  the  Kieffer  suffers  most  although 
fruits  of  other  varieties  are  often  disfigured  by  the  blotch.  The  disease  is 
most  common  on  heavy  soils  and  in  densely  shaded  trees.  Pruning  to  let 


THE  PEARS  OF  NEW  YORK  117 

in  the  sun  is  usually  sufficient  to  keep  the  fungus  in  check,  but  a  late 
application  of  lime  and  sulphur  is  often  necessary. 

Black  mold  (Fumago  vagans  Fr.),  a  fungus  which  grows  in  the  honey- 
dew  exuded  by  the  nymphs  of  the  pear-psylla,  sometimes  causes  a  sooty 
covering  of  the  pears  which  spoils  their  sale.  Twigs  and  leaves  are  also 
covered  with  thin  superficial  growth  of  the  fungus  somewhat  to  the  detri- 
ment of  growth.  The  remedy  is  obvious  —  control  the  psylla. 

Pink-rot  (Cephalothecium  roseum  Cda.)  sometimes  does  much  damage 
to  pears  in  common  or  cold  storage.  The  fungus  seems  able  to  enter 
the  skin  of  pears  only  through  injuries,  and  when  reasonable  care  is  used 
in  handling  the  fruit  the  rot  does  little  damage.  Not  infrequently  it  is 
found  on  fruits  unpicked,  having  entered  the  skin  through  ruptures  made 
by  pear-scab,  black-spot,  or  other  fungi.  This,  of  course,  seldom  happens 
in  well-sprayed  orchards. 

INSECTS  ATTACKING   THE   PEAR 

Several  insect  pests  are  very  destructive  to  pear-trees,  as  many  more 
are  often  troublesome,  while  perhaps  in  addition  to  the  dozen  that  must 
always  or  occasionally  be  combatted  some  thirty  or  forty  more  have  been 
listed  as  pear-pests.  Young  pear-trees  are  very  susceptible  to  injuries 
of  any  kind  and  if  beset  by  any  of  the  common  insect  pests  do  not  prosper. 
As  the  trees  come  to  maturity,  life  and  vigor  of  the  tree  may  not  be  endan- 
gered by  any  but  two  or  three  of  the  worst  pests,  but  the  crop  is  always 
cut  short  by  infestations  of  insects  on  any  part  of  the  plant  which  interferes 
with  the  normal  life  of  the  tree.  The  pests  most  destructive  to  the  pear 
in  New  York,  about  in  order  of  importance,  are  San  Jose  scale,  psylla, 
codling-moth,  pear-slug,  and  pear-leaf  blister-mite. 

San  Jose  scale  (Aspidiotus  perniciosus  Comstock)  is  particularly  harmful 
to  tree  and  fruit  of  the  pear.  The  pears,  possibly,  are  malformed  more 
and  show  the  scales  with  their  discoloration  more  plainly  than  the  product 
of  any  other  fruit-tree.  A  scale-infested  pear-tree  is  easily  recognized. 
Dead  and  dying  twigs  or  branches  and  moribund  trees  are  evidences  of 
the  dreaded  pest.  Examination  shows  the  moribund  parts  to  be  covered 
with  myriads  of  minute  scales  which  give  the  infected  bark  a  scurfy,  ashy 
look.  A  reddish  discoloration  is  discovered  if  the  bark  be  cut  or  scraped. 
A  foothold  gained  on  trunk  or  branch,  fruit  and  foliage  are  soon  infected. 
Reproduction  is  continuous  throughout  the  summer,  and  the  scales  increase 
by  leaps  and  bounds.  Smooth -barked  young  trees  succumb  within  three 


Il8  THE   PEARS   OF   NEW   YORK 

or  four  years  if  the  insects  are  unchecked;  the  rougher-barked  old  trees 
survive  the  pest  indefinitely,  although  the  vigor  is  lessened  to  the  point 
of  unproductiveness  in  many  old  orchards.  Pear-growers  find  the  lime- 
sulphur  solution  applied  in  the  dormant  season  the  most  effective  spray  in 
combating  San  Jose  scale.  /Several  insect  enemies  of  the  scale  help  to 
keep  the  pest  down.  A  quarter-century  ago,  it  was  feared  that  the  pear 
industry  of  the  State  might  be  ruined  by  San  Jose  scale,  but  no  energetic 
fruit-grower  now  fears  the  pest. 

Next  to  San  Jose  scale,  psylla  is  the  most  feared  pest  of  the  pear  in 
New  York.  Indeed,  this  insect  is  much  more  difficult  to  combat  success- 
fully than  scale,  and  were  it  as  wide-spread,  the  pear  industry  in  New  York 
would  be  hard  hit.  The  psylla  is  a  minute,  sucking  insect,  wingless  in  its 
immature  stages,  but  winged  and  very  active  as  an  adult.  They  are  nearly 
related  to  plant-lice,  and  like  them  suck  the  juices  of  the  buds  and  new 
leaves.  Like  plant-lice  also  they  reproduce  very  rapidly.  The  immature 
insects  secrete  a  sticky  honey-dew  which  becomes  blackened  with  a  fungus, 
and  the  presence  of  this  blackish,  sticky  substance  on  foliage  and  branches 
is  usually  the  first  indication  of  the  pest.  The  adult  is  about  one-tenth 
inch  long,  with  four  membranous  wings,  the  body  dark  in  color  and  showing 
brownish-black  markings.  Seen  through  a  hand  lens,  the  mature  insects 
look  like  tiny  cicadas.  The  adults  hibernate  in  crevices  of  the  bark,  and 
at  the  time  buds  are  swelling  in  the  spring  come  out  to  lay  their  eggs.  The 
eggs  hatch  in  two  or  three  weeks,  and  there  may  be  four  or  five  broods  in 
a  season.  The  pest  is  best  controlled  by  spraying  with  such  contact 
insecticides  as  tobacco  extract  both  to  kill  the  hibernating  insects  and  later 
the  immature  psylla.  The  winter  strength  of  lime-sulphur  solution  will 
kill  the  eggs. 

The  apple- worm,  the  larva  of  the  codling  moth  (Carpocdpsa  pomonella 
Linnaeus),  destroys  great  quantities  of  pears  year  in  and  year  out  in  New 
York,  causing  greater  monetary  loss  to  pear-growers  than  any  other  insect 
pest.  The  worm  and  its  work  scarcely  need  description  —  all  know 
"  wormy  ' '  apples  and  pears  and  the  agent  of  the  mischief.  A  pinkish- white, 
fleshy  worm  eats  a  cavity  within  the  pear,  usually  through  and  around 
the  core,  and  then  eats  its  way  out  to  the  surface,  after  which  it  finds 
suitable  shelter  in  a  crevice  of  the  bark  and  spins  its  cocoon.  About  the 
time  apples  blossom  the  larvae  transform  into  small  brown  pupae,  from 
which  small  moths  emerge  in  two  or  three  weeks.  The  moths  are  coppery- 
brown,  small,  with  a  wing  expanse  of  about  three-quarters  inch,  and  very 


THE   PEARS   OF   NEW   YORK  1 19 

inconspicuous  as  they  rest  during  the  day  on  the  bark  of  the  pear-tree 
which  they  closely  resemble;  they  fly  only  at  dusk.  The  moth  lays  its 
eggs  on  leaves  or  the  fruit  itself  and  the  young  larvae  immediately  begin 
work  on  the  nearest  pear.  Control  consists  in  spraying  with  arsenate  of 
lead.  Two  and  sometimes  three  sprayings  are  necessary.  The  most 
important  spraying  is  made  just  after  the  blossoms  fall,  while  the  calyx- 
cup  is  still  open,  so  that  the  poison  will  lodge  in  the  blossom-end  of  the 
upturned  pear.  Codling  moth  was  once  a  most  serious  pest  of  the  pear, 
but  is  now  easily  kept  under  control  by  seasonal  applications  of  arsenate 
of  lead. 

The  pear-slug  (Caliroa  cerasi  Linnaeus),  a  generation  ago,  before 
spraying  was  common,  did  much  damage  to  the  pear  in  New  York,  but  is 
now  a  negligible  pest  except  in  the  orchards  of  the  indifferent  or  slothful 
since  it  is  easily  controlled  by  spraying.  The  slugs  are  small,  dark  green 
shiny  creatures  which  eat  the  surface  of  the  leaves  of  pear,  cherry,  and 
plum.  They  devour  the  upper  surface  of  the  leaf  leaving  the  veins  and 
the  tissues  of  the  lower  surface,  which  turn  brown  so  that  the  infested 
tree  has  the  aspect  of  having  been  scorched  by  fire.  The  slugs  molt  and 
finally  lose  their  shiny  coat  and  dirty  green  color,  the  full-grown  larvae 
becoming  clear  yellow.  The  adult  is  one  of  the  numerous  saw-flys.  Eggs 
are  laid  within  the  tissues  of  the  leaves.  There  are  two  or  three  generations 
in  a  season.  The  slugs  are  most  common  in  the  hottest  part  of  the  summer 
or  late  in  the  summer.  This  pest  is  easily  kept  in  check  by  applications 
of  arsenate  of  lead. 

The  foliage  of  the  pear,  in  common  with  that  of  the  apple,  is  often 
seriously  injured  by  a  mite  (Eriophyes  pyri  Pgst.)  which  burrows  into 
the  tissues  of  the  leaves.  The  mites  attack  the  young  leaves  causing 
reddish  blisters  which  turn  black.  The  blisters  are  thickened  spots  which 
are  found  to  have  a  corky  texture.  The  young  fruits  are  sometimes 
attacked,  in  which  case  they  are  badly  malformed.  The  mites  are  of 
microscopic  size  and  can  be  seen  only  by  the  aid  of  a  magnifying  glass. 
They  hibernate  under  the  scales  of  the  leaf -buds,  and  are  thus  ready  to 
attack  the  young  leaves  as  soon  as  they  unfold,  which  they  do  by  eating 
their  way  in  from  the  under  side  and  then  by  their  work  cause  the  char- 
acteristic swellings.  As  they  mature,  the  mites  come  out  and  move  to  new 
places  and  start  more  colonies.  In  the  autumn,  they  find  their  way  to  the 
maturing  buds  and  go  into  winter  quarters.  An  application  of  lime-sulphur 
solution  at  winter  strength  usually  disposes  of  the  mites;  that  put  on  for 


120  THE   PEARS   OF   NEW   YORK 

San  Jose  scale  suffices  for  this  pest  also.  Summer  sprays  do  not  reach  the 
mites  as  they  are  then  hidden  within  the  leaves.  The  pest  was  once  a 
serious  menace  to  the  pear,  but  with  the  advent  of  winter  spraying  has 
become  of  small  importance. 

Of  the  numerous  other  insects  which  occasionally  become  serious  pests 
of  the  pear,  at  least  twenty  have  been  troublesome  at  one  time  or  another 
in  New  York.  Space  does  not  permit  a  description  of  these  minor  pests  - 
they  are  named  as  a  matter  of  record.  It  is  not  necessary  to  give  remedies 
for  them,  as  all  are  controlled  by  the  treatment  of  major  pests  which  in 
most  orchards  need  annual  applications  of  one  spray  or  another. 

Several  scale  insects,  other  than  San  Jose  scale,  are  more  or  less 
pestiferous  in  the  pear-orchards  of  this  State;  commonest  of  these  is  the 
oyster-shell,  which  not  infrequently  does  serious  damage  to  young  and 
unhealthy  trees.  The  scurfy  scale  found  chiefly  on  the  apple  sometimes 
becomes  a  pest  on  the  pear.  A  hemispherical  scale,  about  one-twelfth 
of  an  inch  in  length,  known  as  the  terrapin  scale,  now  and  then  infests  the 
pear,  but  is  seldom  if  ever  harmful.  As  a  rule,  the  treatment  for  San  Jose 
scale  keeps  all  other  scales  in  check,  but  all  are  more  difficult  to  kill  than 
the  San  Jose  and  in  cases  of  troublesome  infestations  may  require  drastic 
treatment  with  a  contact  insecticide. 

A  great  number  of  chewing  insects,  as  distinguished  from  sucking 
insects,  defoliate  the  pear  when  given  an  opportunity,  but  are  kept  in 
check  by  the  treatment  for  codling  moth.  The  much-dreaded  browntail 
moth  and  gypsy  moth  now  have  a  foothold  in  the  State,  but  as  yet  can 
hardly  be  called  pests  although  their  advent  threatens  the  pear  industry 
as  it  does  all  other  orchard  industries.  The  bud-moth,  seldom  seen  in 
well-cared-for  orchards,  is  sometimes  a  vexatious  visitor  in  pear-orchards. 
Three  species  of  caterpillars,  all  most  striking  in  appearance,  the  larval 
stages  of  tussock  moths,  infest  pear-trees.  These  are  the  white-marked 
tussock  moth,  the  rusty  tussock  moth,  and  the  definite-marked  tussock 
moth. 

The  pear-tree  has  its  share  of  borers.  A  small,  dark  brown  beetle, 
about  one-third  of  an  inch  in  length,  the  apple  twig-borer,  sometimes 
does  considerable  damage  to  young  shoots  of  the  pear.  The  flat-headed 
apple-tree  borer  works  in  the  sap  wood  of  the  pear  as  in  the  apple.  The 
shot-hole  borer,  a  tiny  insect,  eats  a  small  round  hole  in  the  trunk  of  the 
pear,  as  it  does  also  in  several  fruits,  but  does  little  damage  except  in 
devitalized  trees.  The  shot-borer,  a  tiny  black  beetle,  one-tenth  of  an 


THE  PEARS  OF  NEW  YORK  121 

inch  long,  bores  into  twigs  or  small  branches  and  sooner  or  later  causes 
their  death.  None  of  these  borers  are  very  harmful  on  the  pear  in  New 
York,  but  all  must  be  reckoned  with  occasionally.  All  are  difficult  to 
control. 

The  pear  thrips  attack  the  newly  opening  flower-  and  leaf-buds  and 
when  the  insect,  a  small  winged  creature  with  sucking  mouth-parts,  is 
abundant  much  damage  is  done.  This  pest  in  New  York  is  chiefly  confined 
to  the  Hudson  River  Valley.  The  European  grain  aphis,  closely  related 
to  the  destructive  apple  aphis,  is  sometimes  a  serious  pest  on  pears.  Both 
of  these  pests  are  comparatively  easily  controlled  by  timely  applications 
of  contact  insecticides. 

Lastly,  there  are  several  chewing  insects  which  feed  on  the  leaves  of 
the  pear,  which,  unless  checked,  sometimes  become  major  pests  for  a  season 
or  two  in  an  orchard  here  and  there.  All  of  them,  fortunately,  are  controlled 
by  the  arsenical  poisons  which  are  necessary  to  keep  the  codling  moth  down. 
The  pests  are:  Cigar  case-bearer,  green  fruit  worm,  pistol  case-bearer,  and 
oblique-banded  leaf-roller.  With  these,  as  with  most  of  the  other  pests 
of  the  pear,  cultivation  to  keep  down  all  foreign  vegetation,  and  orchard 
sanitation,  consisting  chiefly  of  the  destruction  of  infested  fruit,  foliage,  or 
wood,  are  essential  preventives. 


122  THE   PEARS   OF   NEW   YORK 

CHAPTER  IV 

LEADING  VARIETIES  OF  PEARS 

ANDRE  DESPORTES 

I.  Leroy  Diet.  Pom.  1:127,  fig.     1867.     2.  Mas  Pom.  Gen.    3:51,  fig.  122.     1878.     3.  Cat.  Cong.  Pom. 
France  138,  fig.     1906. 

This  old  French  sort  is  sparingly  grown  in  New  York,  and  is  still  listed 
by  a  few  American  nurserymen.  The  pears  are  handsome  and  very  good  in 
quality,  but  they  quickly  soften  at  the  center  and  neither  keep  nor  ship 
well.  While  usually  of  medium  size,  or  sometimes  large,  the  pears  often 
run  small.  The  variety  is  well  worth  planting  in  a  collection,  but  has  no 
value  in  a  commercial  plantation,  and  there  are  many  better  sorts  for  home 
orchards. 

The  parent  tree  of  this  variety  grew  in  the  seed  beds  of  M.  Andre 
Leroy,  the  well-known  authority  on  pomology,  at  Angers,  France.  M. 
Leroy  obtained  it  in  1854  from  pips  of  Williams'  Bon  Chretien,  or  as  it 
is  better  known  here,  the  Bartlett  pear.  He  named  it  after  the  son  of 
M.  Baptiste  Desportes,  manager  of  the  business  department  of  his  estab- 
lishment. The  vigor  and  high  quality  of  the  fruit  were  quickly  appreciated, 
and  the  variety  was  soon  disseminated  far  and  wide. 

Tree  characteristically  upright  and  vigorous,  rapid-growing,  hardy,  productive; 
branches  slender,  smooth,  light  brown  overlaid  with  thin,  grayish  scarf-skin,  marked  with 
small  lenticels;  branchlets  thick,  long,  with  short  internodes,  reddish-brown,  slightly 
streaked  toward  the  tips  with  ash-gray  scarf-skin,  dull,  smooth,  glabrous,  with  numerous 
small,  but  very  conspicuous,  raised  lenticels. 

Leaf -buds  large,  pointed,  plump,  appressed.  Leaves  2f  in.  long,  if  in.  wide,  ovate, 
stiff,  leathery;  apex  taper-pointed;  margin  glandular,  slightly  crenate;  petiole  i^  in.  long. 
Flower-buds  large,  long,  conical,  plump,  free,  arranged  singly  as  lateral  buds  or  on  short 
spurs;  flowers  showy,  ij  in.  across,  occasionally  tinged  pink,  in  dense  clusters,  averaging 
9  flowers  per  cluster;  pedicels  f  in.  long,  thick,  pubescent. 

Fruit  ripe  in  August;  medium  in  size,  25  in.  long,  z\  in.  wide,  obovate-obtuse-pyriform, 
symmetrical,  uniform;  stem  i  in.  long,  thick,  curved;  cavity  obtuse,  shallow,  dotted  with 
russet,  often  lipped;  calyx  small,  open;  lobes  separated  at  the  base,  short,  narrow,  acute; 
basin  shallow,  narrow,  obtuse,  gently  furrowed,  symmetrical;  skin  thin,  tender,  smooth; 
color  dull  greenish-yellow,  dotted  and  marbled  with  reddish-brown,  blushed  on  the  sunny 
side;  dots  numerous,  small,  light  colored,  obscure;  flesh  tinged  with  yellow,  fine,  tender  and 
melting,  buttery,  juicy,  sweet,  aromatic;  quality  very  good.  Core  large,  closed,  with 
clasping  core-lines;  calyx-tube  short,  wide,  conical;  seeds  small,  wide,  plump,  acute. 


ANDRE  DESPORTES 


* 


ANSAULT 


THE  PEARS  OF  NEW  YORK  123 

ANSAULT 

i.  Am.  Pom.  Soc.  Cat.  36.     1883.     a.  Can.  Hort.  24:454,  fig.  2169.     1901. 

Bonne  du  Puils-Ansault.     3.     Leroy  Diet.  Pom.  1:486,  fig.     1867.     4.  Downing  FT.  Trees  Am.  1st 
App.  123,  fig.     1872.     5.  Am.  Pom.  Soc.  Cat.  34.     1877. 

Well  grown,  the  fruits  of  Ansault  rival  those  of  Seckel  in  quality.  In 
particular,  the  flesh  is  notable,  and  is  described  by  the  term  buttery,  so  com- 
mon in  pear  parlance,  rather  better  than  that  of  any  other  pear.  The  rich 
sweet  flavor,  and  distinct  but  delicate  perfume  contribute  to  make  the  fruits 
of  highest  quality.  Unfortunately,  the  pears  are  not  very  attractive  in 
appearance.  They  are  small,  and  the  green  coat,  nearly  covered  with  rus- 
set dots  and  markings,  is  dull,  though  enlivened  somewhat  at  full  maturity 
by  a  rich  yellow.  The  tree  in  good  pear  soils  is  vigorous,  productive,  bears 
annually,  and  is  not  more  subject  to  blight  than  that  of  the  average  variety. 
While  not  at  .all  suitable  for  commercial  orchards,  Ansault  should  find  a 
place  in  every  collection  of  pears  for  home  use. 

The  pear  Bonne  du  Puits-Ansault  was  raised  from  seed  in  the  nurseries 
of  M.  Andre  Leroy,  Angers,  France.  The  parent  tree  bore  fruit  in  1863, 
and  M.  Leroy  states  that  the  name  which  it  bears  is  that  of  the  enclosure 
where  it  was  first  raised.  It  was  propagated  in  1865.  The  American  Pomo- 
logical  Society  first  listed  this  variety  in  its  catalog  in  1877,  and  in  1883 
shortened  the  name  to  its  present  form. 

Tree  large,  upright-spreading,  hardy,  very  productive;  trunk  stocky,  shaggy;  branches 
thick,  dull  brownish-red,  tinged  with  green  and  heavily  covered  with  greenish  scarf-skin, 
with  numerous  raised  lenticels;  branchlets  long,  reddish-brown,  with  traces  of  gray  scarf- 
skin,  smooth,  glabrous,  with  few  inconspicuous,  small,  slightly  raised  lenticels. 

Leaf-buds  plump,  pointed,  nearly  free.  Leaf-scars  prominent.  Leaves  numerous, 
2j  in.  long,  15  in.  wide,  ovate  or  broadly  oval,  leathery;  apex  abruptly  pointed;  margin 
finely  serrate,  with  small,  reddish,  sharp-pointed  glands;  petiole  i£  in.  long,  slender, 
glabrous.  Fruit-buds  large,  conical,  plump,  free;  flowers  ij  in.  across,  in  dense  clusters, 
7  to  9  flowers  in  a  cluster;  pedicels  f  in.  long,  thick,  greenish,  lightly  pubescent. 

Fruit  ripe  in  late  September  and  early  October;  medium  in  size,  2§  in.  long,  aj  in. 
wide,  uniform,  obtuse-obovate-pyriform,  irregular;  stem  f  in.  long,  short,  thick;  cavity 
obtuse,  russeted,  furrowed,  ribbed;  calyx  partly  open,  large;  lobes  acute;  basin  somewhat 
abrupt,  furrowed  and  wrinkled;  skin  roughened  with  russet  markings  and  dots;  color  pale 
yellow,  considerably  russeted  about  the  basin  and  cavity  with  russet  dots,  with  scattered 
flecks  and  patches  of  russet;  dots  numerous,  small,  russet;  flesh  tinged  with  yellow,  granular 
at  the  center,  melting  and  tender,  buttery,  very  juicy,  sweet,  aromatic;  quality  good  to 
very  good.  Core  closed,  axile,  the  core-lines  clasping;  calyx-tube  long,  narrow,  funnel- 
shaped;  seeds  rather  short,  plump,  obtuse. 


THE   PEARS   OF   NEW   YORK 

BARTLETT 

i.  Downing  Fr.  Trees  Am.  334,  fig.  134-  i«45-  2.  Horticulturist  2:169.  1847-48.  3.  Proc.  Nat. 
Con.  Fr.  Gr.  29.  1848.  4.  Hovey  Fr.  Am.  a:n,  PI.  1851.  5-  Horticulturist  N.  S.  3:350,  PI.  1853. 
6.  Field  Pear  Cult.  190,  276,  fig.  66.  1858.  7.  Downing  Fr.  Trees  Am.  666,  fig.  1869.  8.  Ont.  Dept. 
Agr.  Fr.  Ont.  148,  fig.  1914. 

Williams'  Bon  Chretien.  9.  Lindley  Guide  Orch.  Card.  350.  1831.  10.  Prince  Pom.  Man.  1:137. 
1831.  ii.  Hogg  Fruit  Man.  664.  1884. 

Williams'  Apothekerbirne.     12.  Dochnahl  Fuhr.  Obstkunde  2:181.     1856. 

Bon  Chretien  Williams'.  13.  Pom.  France  i:  No.  16,  PI.  16.  1863.  14.  Mas  Le  Verger  2:23,  fig.  10. 
1866-73. 

Williams.     15.  Leroy  Diet.  Pom.  2:758,  fig.     1869. 

Williams  Christbirne.  16.  Lauche  Deut.  Pom.  II:  No.  18,  PI.  18.  1882.  17.  Mathieu  Norn.  Pom. 
298.  1889. 

Bartlett  leads  all  other  pears  in  number  of  trees  in  New  York,  and  vies 
with  Kieffer  for  the  greatest  number  in  America.  Its  fruits  are  more  com- 
mon and  more  popular  in  American  markets  than  those  of  any  other  pear. 
When  the  characters  of  the  variety  are  passed  in  review,  although  several 
poor  ones  of  fruit  and  tree  appear,  the  popularity  of  Bartlett  with  growers 
and  sellers,  if  not  with  consumers,  seems  justified.  As  with  the  leading 
variety  of  any  fruit,  the  preeminently  meritorious  character  of  this  one  is 
its  great  adaptability  to  different  climates,  soils,  and  situations.  Thus, 
Bartlett  is  grown  with  profit  in  every  pear-growing  region  in  America  and 
in  all  is  grown  in  greater  quantities  than  any  other  sort  excepting,  perhaps, 
the  notorious  Kieffer.  Another  character  which  commends  this  variety  to 
pear-growers  is  fruitfulness  —  barring  frosts  or  freezes,  the  trees  bear  full 
crops  year  after  year.  Moreover,  the  trees  are  very  vigorous,  attain  large 
size,  bear  young,  live  long,  are  easily  managed  in  the  orchard,  and  thrive  on 
both  standard  and  quince  stocks.  The  pears  are  large,  handsome,  of  good 
but  not  of  the  best  quality,  and  keep  and  ship  remarkably  well. 

Bartlett  is  not  without  serious  faults,  however.  The  trees  blight 
badly,  and  are  not  much  above  the  average  in  resistance  to  blight,  the  black 
plague  of  the  pear.  Neither  are  they  as  hardy  to  cold  or  to  heat  as  those 
of  some  other  varieties.  They  are  scarcely  hardier  to  cold  than  those  of 
the  peach,  and  cannot  withstand  the  summer  heat  of  the  southern,  or  of 
the  Mississippi  Valley  states.  Another  serious  defect  of  the  trees  is  that, 
more  than  those  of  any  other  standard  variety,  their  blossoms  require  cross- 
fertilization.  The  fruits  are  satisfactory  in  all  characters  excepting  quality. 
There  are  many  better-flavored  pears.  The  fruits  lack  the  rich,  perfumed 
flavor  of  Seckel  on  one  hand,  and  the  piquant,  vinous  taste  of  Winter  Nelis 
on  the  other.  But  the  pears  are  much  above  the  average  in  quality,  and 


., 


BARTLETT 


THE  PEARS  OF  NEW  YORK  125 

since  no  other  variety  is  so  easily  grown,  nor  so  reliable  in  the  markets, 
Bartlett  promises  long  to  continue  its  supremacy  for  home  and  commercial 
plantations.  After  Kieffer,  it  is  the  most  desired  of  all  pears  by  the  canning 
trade.  Bartlett  is  the  parent  of  several  other  well-known  varieties,  and  of 
many  sorts  of  small  importance. 

This  pear  was  found  as  a  wilding  by  a  Mr.  Stair,  a  schoolmaster  at 
Aldermaston,  Berkshire,  England.  From  him  it  was  acquired  by  a  Mr. 
Williams,  a  nurseryman  at  Turnham  Green,  Middlesex,  and  as  it  was  prop- 
agated and  distributed  by  him  it  became  known  by  his  name,  although 
it  is  still  known  as  Stair's  pear  at  Aldermaston.  It  was  brought  to  this 
country  in  1797  or  1799  by  James  Carter  of  Boston  for  Thomas  Brewer 
who  planted  the  variety  in  his  grounds  at  Roxbury,  Massachusetts,  under 
the  name  of  Williams'  Bon  Chretien,  by  which  name  it  was  then  and  still  is 
known  both  in  England  and  France.  In  1817  Enoch  Bartlett,  Dorchester, 
Massachusetts,  became  possessed  of  the  Brewer  estate,  and  not  knowing  its 
true  name  allowed  the  pear  to  go  out  under  his  own.  Henceforth  it  was 
known  in  America  as  Bartlett.  The  American  Pomological  Society  added 
this  variety  to  its  catalog-list  of  fruits  in  1848. 

Tree  medium  in  size,  tall,  pyriform,  upright,  hardy,  very  productive;  branches 
stocky,  smooth,  reddish-brown  overlaid  with  ash-gray  scarf-skin,  with  few  lenticels; 
branchlets  short,  with  short  internodes,  reddish-brown,  glossy,  smooth,  glabrous,  with 
conspicuous  lenticles. 

Leaf -buds  short,  obtuse,  pointed,  mostly  free;  leaf -scars  prominent.  Leaves  af  in. 
long,  iy  in.  wide,  oval,  leathery;  apex  taper-pointed;  margin  tipped  with  small  dark  red 
glands,  finely  serrate;  petiole  if  in.  long.  Flower-buds  large,  conical,  pointed,  free;  flowers 
showy,  i£  in.  across,  in  dense  clusters  averaging  7  buds  in  a  cluster;  pedicels  ij  in.  long, 
slender,  slightly  pubescent. 

Fruit  matures  in  September;  large,  3$  in.  long,  2!  in.  wide,  oblong-obtuse-pyriform, 
tapering  toward  the  apex,  symmetrical,  uniform;  stem  if  in.  long,  often  curved,  thick; 
cavity  small,  usually  lipped,  with  thin,  overspreading  streaks  of  light  russet,  acute,  shallow; 
calyx  partly  open;  lobes  separated  at  the  base,  narrow,  acute;  basin  very  shallow,  narrow, 
obtuse,  furrowed  and  wrinkled;  skin  thin,  tender,  smooth,  often  dull,  the  surface  some- 
what uneven;  color  clear  yellow,  with  a  faint  blush  on  the  exposed  cheek,  more  or  less 
dotted  with  russet  and  often  thinly  russeted  around  the  basin;  dots  many,  small,  con- 
spicuous, greenish-russet;  flesh  fine-grained  although  slightly  granular  at  the  center,  melt- 
ing, buttery,  very  juicy,  vinous,  aromatic;  quality  very  good.  Core  large,  closed,  with 
clasping  core-lines;  calyx-tube  long,  wide,  funnel-shaped;  seeds  wide,  plump,  acute. 

BELLE  LUCRATIVE 

i.  Lindley  Guide  Orch.  Card.  364.  1831.  2.  Kenrick  Am.  Orch.  135.  1841.  3-  Hovey  Fr.  A  m.  1 :4i . 
PI.  1851.  4.  Am.  Pom.  Soc.  Rpt.  53.  1852.  5.  Field  Pear  Cult.  1 94,  fig.  68.  1858. 


126  THE   PEARS   OF   NEW   YORK 

Fondanted'Automne.     6.  Downing  Fr.  Trees  Am.  387,  fig.  168.     1845.     7.  Hogg  Fruit  Man.  578.     1884. 

Seigneur.  8.  Ann.  Pom.  Beige  7:5,  PI.  1859.  9.  Pom.  France  i:  No.  28,  PI.  28.  1863.  10.  Mas 
Z«  Verger  3:  Pt.  i,  21,  fig.  9.  1866-73. 

Bergamote  Lucrative.     II.  Leroy  ZWcJ.  Pom.  1:247,  figs.     1867. 

Seigneur  d'Esperen.     ia.  Gwwie  Pra/.  59,  303.     1876. 

Esperen's  Herrenbirne.  13.  Mathieu  M>m.  Pom.  212.  1889.  14.  Gaucher  Pom.  Prak.  Obst.  No. 
37,  PI.  85.  1894- 

Lucrative.     15.  Am.  Pom.  Soc.  Cat.  36.     1889. 

This  good  old  pear  has  been  a  standard  autumn  sort  for  nearly  a  century. 
The  internal  characters  of  both  flesh  and  flavor  are  nearly  perfect,  but 
externally  much  more  might  be  desired  as  to  shape  and  size.  In  flesh  and 
flavor,  the  fruits  are  of  the  Bergamot  type  —  fine-grained,  buttery,  juicy,  and 
sugary,  with  a  musky  taste  and  perfume.  The  fruits  are  not  as  large  as  is 
desirable,  and  are  variable  in  shape  and  color,  external  defects  which  a 
rather  handsome  color  offsets  in  part.  The  trees  are  more  satisfactory 
than  the  fruits.  They  bear  enormously  and  almost  annually  on  either 
standard  or  dwarfing  stocks;  they  are  very  vigorous,  with  a  somewhat 
distinct  upright-spreading  habit  of  growth;  are  hardier  than  the  average 
variety  of  this  fruit;  and  are  rather  more  resistant  to  blight  than  the  average 
variety.  The  fruits  are  too  small  for  a  good  commercial  product,  but  their 
delectable  flavor  and  luscious  flesh  make  them  as  desirable  as  any  other 
pear  for  home  use;  besides  which  the  trees  grow  so  well,  and  are  so  easily 
managed  that  the  variety  becomes  one  of  the  very  best  for  the  home  planter. 

Belle  Lucrative  is  of  Flemish  origin.  In  1831  it  was  growing  in  the 
London  Horticultural  Society's  gardens  at  Chiswick,  and  was  then  described 
by  Lindley  as  "  another  of  the  new  Flemish  pears."  It  had  been  taken 
to  England  by  a  Mr.  Braddick  who  received  the  cions  from  M.  Stoffels  of 
Mechlin.  By  some  writers  it  is  considered  probable  that  it  originated  with 
M.  Stoffels,  but  the  leading  Belgian  and  French  writers  say  that  it  was  raised 
by  Major  Esperen,  also  of  Mechlin,  about  1827.  In  this  country  it  first 
fruited  in  the  Pomological  Garden  of  Robert  Manning,  Salem,  Massachu- 
setts, in  1 835  or  1 836.  The  American  Pomological  Society  added  the  variety 
to  its  fruit  catalog-list  in  1852  under  the  name  Belle  Lucrative. 

Tree  medium  in  size,  vigorous,  upright-spreading,  dense-topped,  rapid-growing, 
hardy,  productive;  branches  smooth,  grayish-brown  mingled  with  red,  covered  with  scarf- 
skin,  with  numerous  elongated  lenticels;  branchlets  slender,  short,  light  brown,  glossy, 
smooth,  glabrous,  with  few  small,  inconspicuous  lenticels. 

Leaf -buds  small,  short,  conical,  pointed,  plump,  appressed.  Leaves  3  in.  long,  i£  in. 
wide,  stiff;  apex  abruptly  pointed;  margin  finely  serrate,  tipped  with  very  small,  sharp 
glands;  petiole  2  in.  long.  Flower-buds  conical,  pointed,  plump,  free,  singly  on  very  short 


BELLE  LUCRATIVE 


THE   PEARS   OF   NEW    YORK  1 27 

spurs;  flowers  with  an  unpleasant  odor,  showy,  ij  in.  across,  average  7  buds  in  a  cluster: 
pedicels  1-^5  in.  long,  thick,  thinly  pubescent. 

Fruit  ripe  in  late  September  and  October;  medium  in  size,  2§  in.  long,  z\  in.  wide, 
obovate,  conical,  with  sides  unequal;  stem  ij  in.  long;  cavity  very  shallow  and  narrow,  or 
lacking,  the  flesh  drawn  up  about  the  base  of  the  stem;  calyx  open,  large;  lobes  long,  nar- 
row, acuminate;  basin  shallow,  obtuse,  smooth;  skin  thin,  tender,  smooth;  color  dull 
greenish-yellow,  thickly  sprinkled  with  small,  russet  dots,  often  overspread  with  russet 
around  the  basin;  dots  numerous,  small,  russet,  conspicuous;  flesh  tinged  with  yellow, 
firm,  fine-grained,  crisp,  buttery,  juicy,  sweet;  quality  very  good.  Core  closed,  abaxile; 
calyx -tube  long,  narrow,  funnel-shaped;  seeds  narrow,  plump,  acute. 

BEURRfi  D'ANJOU 

i.  Kenrick^fft.  Orch.  136.  1841.  a.  Downing  Fr.  Trees  Am.  360.  1845.  3.  Hovey  Fr.  Am.  1:61,  PI. 
1851.  4.  Am.  Pom.  Soc.  Rpt.  53.  1852.  5.  Flor.  &  Pom.  5:1,  PI.  1866.  6.  Downing  Fr.  Trees  Am. 
679,  fig.  1869.  7.  Hogg  Fruit  Man.  510.  1884. 

Anjou.     8.  Am.  Pom.  Soc.  Cat.  36.     1883. 

Winter  Meuris.     9.  Lucas  Tafelbirnen  171,  fig.     1894. 

Nee  plus  Meuris.     10.  Baltet  Cult.  Fr.  321,  fig.  214.     1908.     n.  Guide  Prat.  49,  282.     1895. 

Beurre  d'Anjou  is  a  standard  market  pear  for  late  fall  and  early  winter, 
its  season  lasting  until  well  into  January  even  in  common  storage.  As  an 
early  winter  pear,  it  has  no  superior  and  few  equals  in  appearance  and 
quality  of  fruit.  In  appearance,  the  pear  is  of  distinct  type  —  large,  very 
uniform,  the  sides  slightly  unequal,  smooth  of  skin,  yellow,  marked  and 
dotted  with  russet,  faintly  blushed,  and  borne  on  a  very  short,  thick  stem. 
A  fruit  of  this  variety  can  never  be  mistaken  for  that  of  another.  The 
internal  characters  are  scarcely  less  notable  than  the  external  ones.  The 
yellowish-white  flesh  is  firm  but  tender,  slightly  granular,  very  juicy,  sweet, 
spicy,  with  a  rich,  vinous  flavor.  Uniformity  of  shape  and  the  smooth  skin 
are  marked  and  constant  characters.  In  common  with  all  varieties,  the 
fruits  of  this  pear  are  not  always  up  to  their  best,  but  they  are  never  poor 
in  quality.  The  trees  are  vigorous,  hardy,  fairly  free  from  blight,  grow 
rapidly  and  come  in  bearing  early,  but  have  the  serious  fault  of  being  uncer- 
tain croppers.  In  Europe  and  America,  the  trees  thrive  on  the  quince,  and 
the  variety  is  rated  by  all  as  a  splendid  one  for  dwarfing.  Of  all  winter 
pears,  none  is  more  valuable  for  commercial  or  home  orchards  than  Beurre 
d'Anjou.  In  particular,  it  is  recommended  for  New  York,  where,  possibly, 
it  is  more  at  home  than  in  any  other  part  of  America. 

Beurr6  d'Anjou  is  an  old  French  pear  the  origin  of  which  is  obscure, 
although  it  is  supposed  to  have  originated  in  the  vicinity  of  Angers.  Early 
in  the  nineteenth  century  it  was  introduced  into  England  by  Thomas 


128  THE   PEARS   OF   NEW   YORK 

Rivers,  noted  author  and  pomologist.  The  variety  was  introduced  into 
this  country  by  Colonel  Wilder  l  of  Boston  about  1842,  and  first  fruited  with 
him  in  1845.  The  American  Pomological  Society  added  Beurre  d'Anjou  to 
its  list  of  fruits  recommended  for  general  cultivation  in  1852. 

Tree  large,  vigorous,  spreading,  hardy,  an  uncertain  bearer;  trunk  smooth;  branches 
slightly  zigzag,  covered  with  gray  scarf-skin  over  reddish-brown,  with  few  small  lenticels; 
branchlets  long,  with  long  internodes,  reddish-brown  tinged  with  green,  smooth,  glabrous, 
with  many  conspicuous,  raised  lenticels. 

Leaf-buds  small,  short,  obtuse,  nearly  free.  Leaves  3^  in.  long,  i\  in.  wide,  elongated- 
oval,  thin,  leathery;  apex  taper-pointed;  margin  nearly  entire  or  crenate;  petiole  2  in.  long. 
Flower-buds  large,  long,  conical,  plump,  free;  flowers  if  in.  across,  showy,  in  dense  clusters, 
from  8  to  12  buds  in  a  cluster;  pedicels  f  in.  long,  very  thick,  pubescent,  green. 

Fruit  ripe  November  to  early  January;  large,  3^  in.  long,  3  in.  wide,  uniform  in  size, 
oblong-obovate-pyriform,  with  surface  irregular  in  outline,  sides  slightly  unequal,  uniform 
in  shape;  stem  %  in.  long,  short,  very  thick  and  woody;  cavity  obtuse,  shallow,  russeted 
and  furrowed,  usually  lipped;  calyx  open;  lobes  separated  at  the  base,  long,  narrow,  acumi- 
nate; basin  shallow,  narrow,  obtuse,  smooth,  symmetrical  and  regular;  skin  thin,  tender, 
smooth,  dull;  color  yellow,  clouded  with  russet  around  the  basin  and  occasionally  with 


1  Marshall  P.  Wilder  contributed  to  all  fields  of  American  horticulture  as  an  ardent  amateur  grower  and 
as  a  most  generous  patron.  But  it  was  as  a  pomologist  and  especially  as  a  grower  of  grapes  and  pears  that 
he  established  a  permanent  place  for  himself  in  the  horticulture  of  the  country.  He  was  born  in  New  Hamp- 
shire in  1798  and  died  in  Boston  in  1886,  having  lived  in  Dorchester,  a  suburb  of  Boston,  for  upwards  of  a 
half  century.  By  vocation  a  merchant,  he  was  a  captain  of  industry  in  his  day,  yet  most  of  his  life,  especially 
after  the  prime  had  been  passed,  was  devoted  to  the  avocation  of  horticulture.  He  ,was  one  of  the  founders  of 
the  American  Pomological  Society  and  had  the  great  honor  of  being  its  president,  excepting  a  single  two- 
year  term,  from  the  first  meeting  in  1850  until  his  death.  During  the  last  years  of  his  presidency,  Wilder 
actively  engaged  in  the  reform  of  pomological  nomenclature  which  the  Society  was  then  carrying  on. 
He  was  an  active  member  of  the  Massachusetts  Horticultural  Society  for  fifty-six  years  and  its  president  from 
1841  to  1848.  He  was  also  one  of  the  founders  of  the  Massachusetts  Board  of  Agriculture,  of  the  Massa- 
chusetts Agricultural  Society,  of  the  United  States  Agricultural  Society,  and  was  a  trustee  of  the  Massa- 
chusetts Institute  of  Technology.  Besides  membership  and  activity  in  these  agricultural  organizations, 
he  served  as  colonel  and  commander  in  a  military  company  and  as  president  of  the  New  England  Historic 
and  Genealogical  Society  from  1868  until  his  death.  Wilder  was  a  zealous  collector  and  introducer  of 
flowers.  He  specialized  in  camellias,  azaleas,  orchids,  and  roses.  A  rose  bearing  his  name  is  still  a  garden 
favorite.  Many  floral  novelties  of  his  day  owe  their  origin  or  introduction  to  Marshall  P.  Wilder.  He  was 
ever  enthusiastic  over  American  grapes  and  tested  all  of  the  many  new  varieties  introduced  about  the 
middle  of  the  last  century.  But  the  pear  was  even  more  to  his  fancy  than  the  grape,  and  he  endeavored  to 
grow  every  native  variety  of  any  promise  whatsoever.  All  told,  he  tested  over  1200  varieties,  and  in  1873 
exhibited  more  than  400  varieties.  He  originated  several  new  pears  and  to  him  is  due  the  honor  of  having 
introduced  the  Beurre  d'Anjou  in  1844.  At  his  death  he  left  the  American  Pomological  Society  $1000  for 
Wilder  medals  for  new  fruits  and  $4000  for  general  purposes.  To  the  Massachusetts  Horticultural 
Society,  he  left  $1000  to  encourage  the  introduction  of  new  American  pears  and  grapes.  Among  many 
distinguished  American  pomologists  who  sought  to  improve  the  pear,  Marshall  P.  Wilder  deserves  most 
of  any  recognition  for  his  services  and  a  place  is  therefore  accorded  him  for  his  likeness  in  the  frontispiece 
of  The  Pears  of  New  York  and  the  book  is  thereby  dedicated  to  him. 


I 


BEURRfi  D'ANJOU 


THE  PEARS  OF  NEW  YORK  129 

very  fine  russet  lines  and  markings;  dots  many,  small,  russet,  conspicuous;  flesh  yellowish- 
white,  firm,  but  slightly  granular,  tender,  buttery,  very  juicy,  sweet  and  spicy,  with  a 
rich,  aromatic  flavor;  quality  very  good.  Core  large,  closed;  core-lines  clasping;  calyx- 
tube  short,  wide,  conical;  seeds  large,  wide,  long,  plump,  acuminate,  tufted  at  the  tips. 

BEURRfi  D'ARENBERG » 

I.  Trans.  Land.  Hort.  Soc.  5:406.  1824.  2.  Lindley  Guide  Orch.  Card.  392.  1831.  3.  Prince  Pom. 
Man.  1:51.  1831.  4.  Kenrick  Am.  Orch.  188.  1832.  5.  Ibid.  156.  1841.  6.  Card.  Chron.  716,  fig.  2. 
1844.  7.  Downing  Fr.  Trees  Am.  423,  fig.  195.  1845.  8.  Proc.  Nat.  Con.  Fr.  Gr.  51.  1848.  9.  Hovey 
Fr.  Am.  x:i,  PI.  1851.  10.  Mass.  Hort.  Soc.  Rpt.  93,  PI.  1852.  n.  Mas  Le  Verger  1:161,  fig.  79. 
1866-73.  12.  Hogg  Fruit  Man.  510.  1884. 

Orpheline  d'Enghien.     13.  Ann.  Pom.  Beige  3:35,  PI.     1855.     14.  Guide  Prat.  108,  292.     1876. 

In  favorable  locations  this  pear  seems  to  possess  all  of  the  characters 
which  constitute  a  first-class  fruit;  but,  notwithstanding,  although  it  has 
been  in  the  country  nearly  a  century,  it  is  now  scarcely  to  be  found  in  the 
nurseries,  and  orchard  trees  are  becoming  rare.  The  fruits  are  distinguished 
by  their  refreshing,  vinous  taste  and  long-keeping  qualities.  Very  often, 
however,  they  do  not  ripen  in  eastern  America,  and  when  not  properly 
ripened  the  pears  are  highly  acidulous  and  so  astringent  as  to  be  almost 
intolerable  to  the  taste.  The  frequency  with  which  these  poor  fruits  are 
borne,  always  on  heavy,  cold  clays  and  in  cold  climates,  coupled  with  rather 
small,  short-lived  trees,  condemn  the  variety  for  most  pear  regions  in  the 
East.  In  the  far  West,  the  crop  ripens  better,  and  the  pears  are  splendid 
winter  fruits.  The  merits  of  the  variety  are  so  varying  in  New  York  that 
it  is  not  now  worth  while  attempting  to  bring  it  into  new  life. 

Buerre  d'Arenberg,  in  the  opinion  of  some  European  writers,  holds 
first  place  among  the  pears  produced  by  French  and  Belgian  pomologists. 
Unfortunately,  Beurre  d'Arenberg  and  Glou  Morceau  are  often  mistaken 
the  one  for  the  other.  Beurre  d'Arenberg  was  raised  by  Monseigneur 
Deschamps,  Abbe  of  the  Orphan  Hospital,  Enghien,  Belgium.  At  about 
the  same  time,  M.  Noisette,  a  nurseryman  of  Paris,  sent  out  Glou  Morceau, 
which  he  had  procured  from  the  gardens  of  the  Due  d'Arenberg,  under  the 
name  Beurre  d'Arenberg,  so  that  there  were  two  distinct  varieties  in  cultiva- 
tion under  the  same  name.  The  true  Beurre  d'Arenberg  of  the  Abbe 
Deschamps  came  to  this  country  about  1827,  having  been  sent  over  by 
Thomas  Andrew  Knight,  President  of  the  London  Horticultural  Society, 
to  the  Hon.  John  Lowell  of  Boston.  The  American  Pomological  Society 
recommended  this  variety  for  cultivation  in  1848,  but  in  1871  the  name 
disappeared  from  the  Society's  catalog. 


1  The  name  is  spelled  by  many  writers  Beurr«S  d'Aremberg. 
9 


130 


THE   PEARS   OF   NEW   YORK 


Tree  medium  in  size  and  vigor,  upright,  very  hardy  and  very  productive;  trunk  and 
branches  medium  in  thickness  and  smoothness;  branchlets  slender,  short,  light  brown 
mingled  with  green,  smooth,  glabrous,  with  numerous,  small,  raised  lenticels.  Leaf- 
buds  small,  short,  plump,  free;  leaf-scars  with  prominent  shoulders.  Leaves  3  in.  long; 
if  in.  wide;  apex  taper-pointed;  margin  glandless,  finely  serrate;  petiole  if  in.  long.  Flower- 
buds  small,  short,  sharply  pointed,  free,  singly  on  short  spurs. 

Fruit  ripe  December  to  January;  large,  obovate-pyriform,  ribbed;  stem  i  in.  long, 
thick,  fleshy  at  the  base,  obliquely  inserted;  cavity  lacking,  drawn  up  in  an  oblique  lip 
about  the  stem;  calyx  small,  closed;  lobes  short,  sometimes  lacking;  basin  deep,  smooth; 
skin  roughish,  thick,  uneven;  color  yellow,  with  patches  and  tracings  of  russet  especially 
around  the  calyx  end;  dots  numerous,  cinnamon-russet;  flesh  white,  very  juicy,  melting, 
vinous  or  acidulous;  quality  very  good.  Core  large;  seeds  large,  roundish,  plump. 

BEURRE  BOSC 

i.  Kenrick  Am.  Orch.  161.  1832.  2.  Downing  Fr.  Trees  Am.  358,  fig.  152.  1845.  3.  Proc.  Nat. 
Cong.  Fr.  Or.  29,  51.  1848.  4.  Hovey  Fr.  Am.  1:65,  PI.  1851.  5.  Ann.  Pom.  Beige  5:79,  PI.  1857. 
6.  Leroy  Diet.  Pom.  1:320,  fig.  1867.  7.  Hogg  Fruit  Man.  514.  1884. 

Base's  Butterbirne.     8.  Dochnahl  Fiihr.  Obstkunde  2:100.     1856. 

Beurre  d'Apremont.  9.  Pom.  France  i:  No.  26,  PI.  26.  1863.  10.  Mas  Le  Verger  3:  Pt.  2,  65,  fig. 
129.  1866-73.  n.  Guide  Prat.  48,  230.  1895. 

Base.     12.  Am.  Pom.  Sac.  Cat.  36.     1883. 

Base's  Flaschenbirne.  13.  Lauche  Deut.  Pom.  II:  No.  75,  PI.  75.  1883.  14.  Mathieu  Nam.  Pom. 
188.  1889.  15.  Deut.  Obstsorten  2:  Pt.  5,  PI.  1906. 

The  fruits  of  Beurre  Bosc  merit  unqualified  praise.  They  are  nearly 
flawless  in  every  character.  The  pears  at  once  receive  approbation  from 
all  who  see  them  by  virtue  of  their  uniquely  beautiful  color  and  shape,  in 
which  characters  they  are  wholly  unlike  any  other  pear.  The  shape  is 
pyriform,  with  a  very  long,  tapering  neck,  perfectly  symmetrical  and 
unequalled  in  trimness  of  contour.  The  color  is  a  dark  rich  yellow  over- 
spread with  cinnamon-russet,  with  here  and  there  a  spot  of  the  yellow  ground 
color  visible.  The  quality  is  rated  by  all  as  "  very  good  "  or  "  best;"  the 
Seckel  alone  surpasses  it  as  a  dessert  fruit  in  the  estimation  of  most  pear 
fanciers.  The  flesh,  while  slightly  granular,  is  tender  and  melting  or  almost 
buttery,  very  juicy,  with  a  rich  piquant  flavor  and  a  pleasing  aroma.  The 
fruits  seldom  crack,  scab,  or  mildew.  The  characters  of  the  tree  fall  far 
short  of  those  of  the  fruits.  Nurserymen  complain  that  it  is  difficult  to 
propagate  the  trees  as  they  make  a  poor  growth  in  the  nursery  and  come  to 
transplanting  age  with  a  root  system  of  two  or  three  prongs  almost  devoid 
of  fibrous  roots.  The  trees  must  be  humored  in  soil  and  climate,  and  under 
favorable  conditions  make  but  moderate  growth  as  young  plants.  Estab- 
lished trees  in  suitable  soils,  however,  surpass  most  of  their  neighbors  in 


I 


THE  PEARS  OF  NEW  YORK  131 

size  and  luxuriance  of  foliage.  Very  old  trees  have  a  nobility  of  aspect 
possessed  by  few  other  pears.  While  slow  in  coming  in  bearing,  after  fruit- 
ing begins  the  trees  bear  regularly  and  abundantly.  The  variety  does  not 
succeed  well  on  the  quince  unless  double-worked.  Unfortunately,  the 
trees  are  tender  to  cold  and  somewhat  too  susceptible  to  blight.  Beurre 
Bosc  has  long  been  a  favorite  in  the  pear  regions  of  Europe  and  America, 
and  its  culture  in  this  country  may  be  recommended  for  the  home,  for  local 
and  general  markets,  and  for  exportation. 

This  pear  is  a  native  of  Belgium,  having  been  raised  from  seed  in  1807 
by  Dr.  Van  Mons,  the  renowned  pomologist  of  Lou  vain,  and  was  in  the 
first  instance  named  by  him  Calebasse  Bosc  in  honor  of  M.  Bosc,  a  dis- 
tinguished French  naturalist.  In  1820,  it  was  received  at  the  garden  of 
the  Horticultural  Society  of  London  under  the  name  Beurre  Bosc,  and  Robert 
Thompson,  at  that  time  Director  of  the  gardens,  thought  it  best  to  retain  this 
name.  The  variety  was  early  introduced  into  France.  About  1832  or 
1833,  Robert  Manning  and  William  Kenrick  received  cions  in  the  United 
States  from  Van  Mons  and  from  the  London  Horticultural  Society.  The 
variety  was  cataloged  by  the  American  Pomological  Society  at  its  first 
meeting  in  1848. 

Tree  medium  in  size,  vigorous,  upright-spreading,  hardy,  productive,  not  an  early 
bearer;  trunk  stocky;  branches  smooth,  brownish,  covered  with  ash-gray  scarf-skin,  with 
large  lenticels;  branchlets  brownish,  tinged  with  gray,  glossy,  smooth,  nearly  glabrous, 
with  slightly  raised,  conspicuous  lenticels. 

Leaf -buds  obtuse,  pointed,  appressed;  leaf -scars  prominent.  Leaves  3  in.  long,  i|  in. 
wide,  ovate,  thick,  leathery;  apex  taper-pointed;  margin  finely  crenate;  petiole  ij  in. 
long.  Flower-buds  large,  conical,  pointed,  free;  flowers  open  early,  i£  in.  across,  showy, 
in  dense  clusters,  from  10  to  20  buds  in  a  cluster;  pedicels  i  in.  long,  slightly  pubescent, 
light  green. 

Fruit  ripe  in  late  October  and  November;  large,  3!  in.  long,  2$  in.  wide,  uniform  in 
size,  acute-obovate-pyriform,  with  a  very  long,  tapering  neck,  uniform  in  shape  and  very 
symmetrical;  stem  i|  in.  long,  curved;  cavity  very  obtuse  or  lacking,  occasionally  very 
shallow  and  narrow,  wrinkled,  russeted,  with  a  fleshy  ring  folded  up  around  the  stem, 
slightly  lipped;  calyx  open,  small;  lobes  short,  broad,  obtuse;  basin  very  shallow,  narrow, 
obtuse,  smooth,  symmetrical;  skin  slightly  granular,  tender,  roughened  by  russet,  dull; 
color  dark  yellow,  overspread  with  thick,  dark  russet,  laid  on  in  streaks  and  patches,  with 
a  cheek  of  solid  russet;  dots  small,  light  russet,  obscure;  flesh  yellowish-white,  slightly 
granular,  tender  and  melting,  buttery,  very  juicy,  with  a  rich,  delicious,  aromatic  flavor; 
quality  very  good  to  best.  Core  large,  closed,  with  clasping  core-lines;  calyx-tube  short, 
wide,  conical;  seeds  wide,  short,  plump,  obtuse. 


.  •*. 
i' 


132  THE   PEARS   OF   NEW   YORK 

BEURRfi  CLAIRGEAU 


i.  Hovey-Fr.  Am.  2:73,  PI.    1851.     2.  Ann.  Pom.  Beige  2:103,  P\.    ^54-     3-  Card.  Chron.  805.     1854. 
4.  Am.  Pom.  Soc.  Rpt.  337.     1860.     5.  Pom.  France  i:  No.  n,  PI.  n.     1863.     6.  Mas  Le  Verger  1:39, 


fig.  26.  1866-73.  7-  •ftw.  Hw/.  N.  S.  12:211.  1867.  8.  Leroy  Diet.  Pom.  1  1335,  fig.  1867.  9.  Downing 
Fr.  Trees  Am.  678.  1869.  10.  Card.  Chron.  1271.  1873.  n.  Hogg  Fr«t<  Jkfon.  517.  1884. 

Clairgeau's  Butterbirne.  12.  Dochnahl  Fiihr.  Obstkunde  2:127.  1856.  13.  Lauche  Dent.  Pom.  II: 
No.  7,  PI.  7.  1882.  14.  Deut.  Obstsorten  3:  Pt.  9,  PI.  1907. 

Clairgeau.     15.  ^4m.  Pom.  Soc.  Ca/.  36.     1883. 

Beurre  Clairgeau  is  one  of  the  mainstays  in  American  pear-growing, 
and  is  an  especially  valuable  variety  in  New  York.  It  maintains  its  place 
among  standard  varieties  chiefly  because  of  splendid  tree-characters,  as  the 
fruits,  while  handsome,  are  not  of  the  best  quality.  The  tree  is  second  only 
to-  that  of  Buffum  in  vigor,  health,  and  productiveness,  and  is  nearly  as  hand- 
some as  an  ornamental.  It  does  equally  well  on  quince  or  pear  stock, 
although  the  Europeans  maintain  that  the  product  is  better  on  the  dwarfing 
stock.  On  either  stock,  the  trees  bear  young  and  annually.  The  fruits  are 
large,  smooth,  symmetrical,  and  uniform  in  shape,  with  a  handsome  ground 
color  of  rich  yellow  at  maturity  and  a  bright  crimson  cheek.  But  here 
praises  end,  for  the  "  deceptive  cheek  of  the  Clairgeau  "  is  proverbial  in 
pear-growing,  the  handsome  coat  covering  rather  coarse,  granular  flesh 
which  is  sometimes  very  good  but  more  often  commonplace.  The  core  is 
very  large,  and  the  flesh  surrounding  it  often  rots  or  softens  prematurely. 
The  fruit  is  more  suitable  for  cookery  than  dessert.  The  pears  are  heavy 
and  often  drop  before  maturity,  and  the  trees  should  not  be  set  in  wind- 
swept situations.  Despite  these  demerits  of  thejfruits,  the  variety  is  well 
worth  planting  in  commercial  orchards  for  late  markets. 

The  original  tree  of  Beurre  Clairgeau  appears  to  have  grown  by  chance 
about  1830  with  Pierre  Clairgeau,  Nantes,  France.  M.  Clairgeau's  first 
account  of  it  was  given  in  1848  when  he  exhibited  fruit.  The  reputation  of 
the  variety  seems  to  have  been  at  once  established,  for  J.  de  Jonghe  and 
others  combined  and  purchased  the  stock  of  about  300  trees  grafted  on 
quince.  Together  with  the  parent  tree,  these  were  the  same  year  removed 
to  Brussels,  and  in  1852  the  pear  was  placed  on  the  market.  Thus  it  hap- 
pened that  a  French  pear  was  first  distributed  by  Belgian  growers.  The 
variety  was  introduced  in  America  about  1854.  The  American  Pomological 
Society  placed  it  upon  its  list  of  recommended  fruits  in  1  860. 

Tree  medium  in  size,  vigorous,  unusually  upright,  dense,  slow-growing,  hardy,  pro- 
ductive, a  regular  bearer;  trunk  slender,  shaggy;  branches  smooth,  slightly  zigzag,  ash- 


BEURRE  CLAIRGEAU 


THE   PEARS   OF   NEW   YORK  133 

gray  almost  completely  overspreading  reddish-brown,  with  many  lenticels;  branchlets 
thick,  short,  with  short  internodes,  greenish-brown,  smooth,  glabrous,  with  slightly  raised 
lenticels. 

Leaf-buds  conical,  pointed,  appressed;  leaves  very  numerous,  3  in.  long,  2  in.  wide, 
broadly  oval,  leathery;  apex  abruptly  pointed;  margin  glandless,  finely  serrate;  petiole 
2  in.  long,  glabrous;  stipules  rudimentary  or  lacking.  Flower-buds  medium  to  long,  conical, 
pointed;  flowers  i|  in.  across,  showy,  in  dense  clusters,  averaging  7  buds  to  a  cluster; 
pedicels  f  in.  long,  thick,  pubescent,  greenish. 

Fruit  in  season,  late  October  and  November;  large,  35  in.  long,  2|  in.  wide,  uniform 
in  size,  roundish-acute-pyriform,  with  a  long,  tapering  neck,  symmetrical,  uniform  in 
shape;  stem  5  in.  long,  short,  very  thick  and  fleshy;  cavity  obtuse,  very  shallow  and  nar- 
row, fleshy  around  the  base  of  the  stem,  russeted,  lipped;  calyx  open,  large;  lobes  separated 
at  the  base,  long,  broad,  acute  or  acuminate;  basin  shallow,  narrow,  obtuse,  furrowed, 
often  compressed;  skin  thick  and  granular,  tough,  smooth,  glossy;  color  yellow,  with 
bright  red  blush;  dots  many,  small,  russet,  conspicuous;  flesh  white,  quite  granular,  firm 
at  first  but  becoming  at  maturity  tender  and  melting,  buttery,  very  juicy,  sweet,  aromatic, 
with  a  rich,  vinous  flavor;  quality  variable,  good  to  best.  Core  large,  closed,  with  clasp- 
ing core-lines;  calyx-tube  short,  wide,  conical;  seeds  large,  wide,  long,  plump,  acute. 

BEURRE  DIEL 

I.  Pom.  Mag.  1:19,  PI.  1828.  2.  Ibid.  3:131,  PI.  1830.  3.  Lindley  Guide  Orch.  Card.  392.  1831. 
4.  Kenrick  Am.  Orch.  189.  1832.  5.  Ibid.  156.  1841.  6.  Downing  FT.  Trees  Am.  360,  fig.  153.  1845. 
7.  Card.  Chron.  856.  1845.  8.  Hovey  Fr.  Am.  1:77,  PI.  1851.  9.  Am.  Pom.  Soc.  Rpt.  231.  1854.  10. 
Pom.  France  i:  No.  7,  PI.  7.  1863.  n.  Mas  Le  Verger  1:137,  fig.  67.  1866-73.  u.  Leroy  Diet.  Pom. 
1:349,  fig.  1867.  13.  Downing  Fr.  Trees  Am.  686,  fig.  1869.  14.  Hogg  Fruit  Man.  518.  1884. 
15.  Guide  Prat.  234.  1895. 

Diel's  Butterbirne.  16.  Liegel  Sysl.  Anleit.  110.  1825.  17.  Lauche  Deul.  Pom.  ix:  No.  8,  PI.  8. 
1882.  18.  Mathieu  Norn.  Pom.  203.  1889. 

Die!.     19.  Am.  Pom.  Soc.  Cat.  36.     1883. 

The  catalogs  and  text-books  supply  Beurre  Diel  with  several  virtues 
which  Nature  denies  it  as  the  variety  grows  in  New  York.  As  grown  in 
the  eastern  United  States,  the  pears  are  dull  and  unattractive  even  at 
maturity  when  the  pale  lemon  color  is  brightest.  When  the  tree  is  happily 
situated  as  to  soil  and  care,  the  quality  of  its  product  is  excellent,  its  fruits 
being  delicious  and  ranking  among  the  very  best,  but  when  illy  suited 
to  soil,  climate  or  care,  the  flesh  is  coarse,  the  flavor  insipid  and  astringent, 
bringing  the  quality  down  to  second  or  third  rate.  The  pears  keep  and  ship 
well.  The  tree  is  hardy,  uncommonly  vigorous  and  fruitful,  but  very 
subject  to  blight;  it  is  characterized  by  its  long  twisting  branches  which 
need  to  be  pruned  back  heavily.  The  variety  is  still  being  planted,  but  there 
are  better  autumn  pears. 

This  variety  came  from  a  chance  seedling  found  near  Brussels  in  1805 


134 


THE   PEARS   OF   NEW   YORK 


by  M.  Meuris,  head  gardener  for  Dr.  Van  Mons.  Being  unnamed  and  of 
fine  quality,  Van  Mons  dedicated  it  to  his  German  friend,  Diel,  one  of  the 
most  distinguished  German  pomologists.  Van  Mons  sent  cions  of  the  variety 
to  the  London  Horticultural  Society  in  1817.  In  1823,  Thomas  Andrew 
Knight  sent  cions  to  the  Massachusetts  Agricultural  Society  whence  it 
became  disseminated  generally  throughout  the  United  States.  The  Ameri- 
can Pomological  Society  placed  this  variety  upon  its  fruit  catalog-list  in 
1854. 

Tree  medium  in  size  and  vigor,  spreading,  open-topped,  slow-growing,  hardy,  pro- 
ductive; trunk  slender,  smooth;  branches  slender,  twisting,  reddish-brown  mingled  with 
grayish  scarf-skin,  with  few  lenticels;  branchlets  with  short  internodes,  dark  reddish-brown, 
smooth,  glabrous,  with  few  small,  raised  lenticels. 

Leaf-buds  obtuse,  free;  leaf-scars  prominent.  Leaves  af  in.  long,  if  in.  wide,  oval, 
thick,  leathery;  apex  abruptly  pointed;  margin  finely  serrate;  petiole  i£  in.  long.  Flower- 
buds  large,  long,  conical,  rather  plump,  free;  flowers  open  early,  nearly  if  in.  across, 
showy,  in  dense  clusters,  7  or  8  buds  in  a  cluster;  pedicels  i{  in.  long,  pubescent,  greenish. 

Fruit  ripe  in  November;  large,  3  in.  long,  af  in.  wide,  uniform  in  size,  obovate-obtuse- 
pyriform,  often  irregular  and  usually  with  sides  unequal ;  stem  if  in.  long,  thick,  curved; 
cavity  obtuse,  shallow,  very  narrow,  russeted,  furrowed  and  uneven,  often  lipped;  calyx 
partly  open,  large;  lobes  separated  at  the  base,  broad,  acute;  basin  shallow,  obtuse,  furrowed 
and  uneven;  skin  very  thick  and  granular,  somewhat  roughened  by  russet  markings  and 
by  dots;  color  lemon-yellow,  with  a  faint  pinkish-red  blush  and  markings  and  flecks  of 
russet;  dots  many,  russet,  very  conspicuous;  flesh  yellowish-white,  firm,  becoming  tender 
and  melting,  quite  granular  around  the  core,  very  juicy,  sweet,  aromatic  and  rich ;  quality 
very  good.  Core  large,  closed,  with  clasping  core-lines;  calyx-tube  short,  wide,  conical; 
seeds  large,  wide,  long,  plump,  often  abortive,  acute. 

BEUKR£  GEFFARD 

i.  Card.  Chron.  69.  1848.  2.  Mag.  Hort.  18:433,  fig-  30.  1852.  3.  Ann.  Pom.  Beige  5:69,  PI.  1857. 
4.  Am.  Pom.  Soc.  Rpt.  231.  1858.  5.  Pom.  France  i:  No.  I,  PL  i.  1863.  6.  Mas  Le  Verger  2:39,  fig. 
18.  1866-73.  7-  Leroy  Diet.  Pom.  1:369,  fig.  1867.  8.  Downing  Fr.  Trees  Am.  689.  1869.  9.  Hogg 
Fruit  Man.  521.  1884.  10.  Soc.  Nat.  Hort.  France  Pom.  374,  fig.  1904. 

Giffard's  Butterbirne.  n.  Oberdieck  Obst-Sort.  255.  1881.  12.  Lauche  Deut.  Pom.H:  No.  57,  PI. 
57-  1883. 

Giffard.     13.  Card.  Chron.  415.     1863.     14.  Am.  Pom.  Soc.  Cat.  38.     1883. 

This  is  one  of  the  few  summer  pears  with  a  distinctly  vinous  flavor, 
which,  with  the  crisp  and  tender  flesh,  makes  it  one  of  the  most  refreshing  of 
summer  fruits.  The  pears  are  larger  than  those  of  most  other  sorts  of  its 
season,  somewhat  like  those  of  Beurre  Clairgeau  in  shape  and  color,  and  ripen 
at  a  time  —  just  before  Clapp  Favorite  --  when  good  pears  should  be  in 
demand  for  home  and  market.  The  fruits  keep  well  for  summer  pears,  and 


BEURRE  DIEL 


I 


BEURRE  GIFFARD 


THE  PEARS  OF  NEW  YORK  135 

are  remarkable  for  their  small  cores.  The  trees,  while  in  no  way  remarkable, 
are  quite  up  to  the  average  in  all  characters,  and  surpass  most  of  their 
orchard  associates  in  hardiness  and  fruitfulness.  The  variety  is  desirable 
for  both  home  and  commercial  orchards. 

This  early  summer  pear  was  found  as  a  chance  seedling  in  1825  by 
Nicolas  Giffard,  Foussieres,  France.  In  1840,  M.  Millet,  president  of  the 
Society  of  Horticulture  of  Maine-et-Loire,  wrote  the  first  description  of  it 
in  the  Bulletins  of  the  Society.  It  was  introduced  in  America  about  1850, 
and  in  1858  was  added  to  the  fruit  catalog-list  of  the  American  Pomological 
Society. 

Tree  of  medium  size,  vigorous,  spreading,  open-topped,  hardy,  productive;  branches 
reddish-brown,  nearly  covered  with  gray  scarf-skin,  with  long  and  narrow,  large  lenticels; 
branchlets  slender,  new  growth  willowy,  long,  reddish-brown,  smooth,  glabrous  except 
near  the  tips  of  the  new  growth,  with  conspicuous,  raised,  round  lenticels. 

Leaf-buds  small,  short,  pointed,  appressed.  Leaves  2\  in.  long,  i\  in.  wide,  stiff; 
apex  taper-pointed;  margin  entire,  sometimes  slightly  pubescent;  petiole  z\  in.  long,  slender, 
reddish-green;  stipules  very  long  and  slender.  Flower-buds  small,  plump,  free,  singly 
on  very  short  spurs;  flowers  showy,  i\  in.  across,  in  dense  clusters,  average  8  buds  in  a 
cluster;  pedicels  f  in.  long,  pubescent. 

Fruit  ripe  in  late  August;  variable  in  size,  averages  3  in.  long,  25  in.  wide,  obovate- 
acute-pyriform;  stem  J  in.  long;  cavity  lacking,  the  flesh  closing  up  symmetrically  around 
the  stem  except  when  drawn  up  in  a  lip;  calyx  open,  small;  lobes  separated  at  the  base, 
narrow,  accuminate;  basin  shallow,  narrow,  obtuse,  almost  smooth,  symmetrical;  skin 
thin,  tender,  smooth;  color  dull  greenish-yellow,  with  a  dotted,  dull  red  blush,  often  without 
blush;  dots  numerous,  small,  greenish  and  russet,  very  conspicuous;  flesh  tinged  with  yellow, 
granular  at  the  center,  melting,  very  juicy,  vinous,  highly  aromatic;  quality  very  good. 
Core  small,  closed,  with  clasping  core-lines;  calyx-tube  narrow,  funnel-shaped;  seeds  plump, 
acute. 

BEURRfi  HARDY 

i.  Barry  Fr.  Garden  314.  1851.  2.  Downing  Fr.  Trees  Am.  466.  1857.  3.  Am.  Pom.  Soc.  Rpt.  66. 
1862.  4.  Pom.  France  2:  No.  46,  PI.  46.  1864.  5.  Mas  Le  Verger  3:  Pt.  I,  n,  fig.  4.  1866-73.  6. 
Leroy  Diet.  Pom.  1:379,  fig.  1867.  7.  Hogg  Fruit  Man.  521.  1884.  8.  Soc.  Nat.  Hort.  France  Pom. 
378,  fig.  1904. 

Hardy.     9.  Card.  Chron.  463.     1863.     10.  Am.  Pom.  Soc.  Cat.  38.     1883. 

Gellert's  Butterbirne.     n.  Gaucher  Pom.  Prak.  Obst.  No.  38,  PI.  78.     1894. 

Beurre  Hardy  is  one  of  the  good  autumn  pears.  Both  fruit  and  tree 
commend  it.  The  fruits  are  usually  large;  are  handsome  in  appearance; 
and  the  flesh  and  flavor  are  exceptionally  fine.  Thus,  the  flesh,  while  a 
little  granular  at  the  core,  is  melting,  juicy,  and  richly  aromatic, —  as  truly 
luscious  as  in  any  other  pear.  Unfortunately  the  fruits  do  not  keep  well, 
having  a  tendency  to  soften  at  the  core  as  maturity  advances.  When  poorly 


136  THE   PEARS   OF   NEW   YORK 

grown  or  not  properly  ripened,  the  pears  are  sometimes  a  little  astringent, 
and  there  is  always  a  smack  of  astringency.  The  trees,  while  not  large,  are 
vigorous,  hardy,  productive,  and  healthy  except  in  being  a  little  susceptible 
to  blight.  This  is  a  favorite  pear  with  nurserymen  to  bud  or  graft  on  the 
quince,  Japanese  pear  stocks,  or  other  stocks,  since  it  makes  a  perfect  union 
with  any  of  those  in  common  use.  The  tree  is  one  of  the  best  dwarfs, 
also,  for  its  own  crop.  Wherever  pears  are  grown,  this  is  a  good  dessert 
sort,  and  in  many  regions  it  is  a  valuable  fruit  for  commerce.  Beurre 
Hardy  does  especially  well  in  New  York  and  in  eastern  United  States. 

This  is  a  French  pear  raised  about  1820  by  M.  Bonnet,  Boulogne-sur- 
Mer,  France.  In  1830,  it  was  acquired  by  M.  Jean-Laurent  Jamin,  a 
nurseryman  near  Paris,  who  named  it  in  honor  of  M.  Hardy,  Director  and 
Professor  of  Arboriculture  at  the  Garden  of  the  Luxembourg.  It  was 
propagated,  made  known,  and  distributed  by  M.  Jamin  between  1840  and 
1845.  The  American  Pomological  Society  added  Beurre  Hardy  to  its  list  of 
recommended  fruits  in  1862. 

Tree  medium  in  size,  vigorous,  upright,  dense-topped,  hardy,  productive;  trunk 
stocky;  branches  smooth,  dull  brown  overspread  with  gray,  marked  more  or  less  with  scarf- 
skin,  with  very  numerous  large,  elongated  lenticels;  branchlets  thick,  greenish-brown, 
glossy,  smooth,  glabrous,  with  numerous  small,  raised,  conspicuous  lenticels. 

Leaf-buds  conical,  pointed,  plump,  usually  free;  leaf-scars  prominent.  Leaves  z\  in. 
long,  2  in.  wide,  stiff;  apex  abruptly  pointed;  margin  tipped  with  small  glands,  finely  ser- 
rate; petiole  1 5  in.  long.  Flower-buds  small,  short,  conical,  pointed,  plump,  free,  singly 
or  in  small  clusters  on  short  spurs;  flowers  ij  in.  across,  well  distributed,  average  9  buds 
in  a  cluster;  pedicels  i  in.  long,  pubescent,  reddish-green. 

Fruit  in  season,  late  September  and  early  October;  large,  3  in.  long,  z\  in.  wide,  uni- 
form, obtuse-pyriform,  with  a  rather  long  neck,  symmetrical;  stem  J  in.  long,  thick,  slightly 
curved;  cavity  obtuse,  very  shallow  and  narrow,  russeted,  often  uneven  and  gently  furrowed, 
lipped;  calyx  large,  open;  lobes  broad,  acute;  basin  shallow,  narrow,  obtuse,  gently  furrowed; 
skin  granular,  tender,  russet;  color  dull  greenish-yellow,  overspread  with  thin,  brownish- 
russet,  without  blush;  dots  numerous,  russet,  small,  very  conspicuous;  flesh  granular, 
melting,  buttery,  very  juicy,  sweet,  richly  aromatic  and  somewhat  vinous;  quality  very 
good  to  best.  Core  large,  closed,  with  clasping  core-lines;  calyx-tube  short,  wide,  conical; 
seeds  large,  wide,  long,  plump,  acute. 

BEUKRfi  DE  JONGHE 

i.  Mag.  Hort.  28:258.  1857.  2.  Card.  Chron.  147,  fig.  1866.  3.  Mas  Le  Verger  1:73,  fig.  43. 
1866-73.  4.  Downing  Fr.  Trees  Am.  683.  1869.  5.  Jour.  Hort.  N.  S.  32:408.  1877.  6.  Hogg  Fruit 
Man.  522.  1884.  7.  Guide  Prat.  64,  232.  1895.  8.  Garden  49:225.  1896. 

De  Jonghe's  Butterbirne.    9.  Mathieu  Norn.  Pom.  201.     1889. 


BEURRlS  HARDY 


THE   PEARS   OF   NEW   YORK  137 

A  prime  requisite  in  any  pear  of  best  quality  is  that  there  be  no  dis- 
agreeable after-taste  in  the  flesh.  The  fruits  of  almost  none  of  the  winter 
pears  meet  this  requirement.  Almost  all  have  more  or  less  astringency 
in  the  after-taste.  But  the  fruits  of  this  variety  are  wholly  free  from 
this  astringency  and  are,  moreover,  so  sweet  and  rich  that  they  are 
nearly  as  delectable  as  those  of  Seckel,  the  standard  of  excellence  in  quality. 
The  pears  ripen  at  Geneva  in  January  and  may  be  kept  for  a  month  or  six 
weeks  at  a  season  when  there  are  few  other  sweet,  rich  pears,  the  fruits  of 
nearly  all  other  pears  of  this  season  being  vinous  and  piquant.  The  trees 
are  hardy  and  productive,  but  are  slow  in  coming  in  bearing,  rather  small, 
and  not  at  all  self-assertive  and  must  be  coddled  somewhat.  They  are 
reported  by  many  to  do  better  on  quince  than  on  pear  stocks.  The  variety 
is  desirable  only  for  the  amateur. 

According  to  Mas,  the  French  pomologist,  M.  de  Jonghe  mentioned 
this  pear  in  a  pamphlet  on  new  varieties  published  in  1 865.  It  was  described 
in  the  Magazine  of  Horticulture  in  1857  as  a  new  variety.  In  Gardener's 
Chronicle,  1866,  M.  de  Jonghe  said  that  he  saw  this  pear  first  in  1852  at 
Uccle,  Belgium.  The  seedling  had  been  planted  there  two  years  before. 

Tree  medium  in  size  and  vigor,  spreading,  slow-growing,  hardy,  very  productive; 
trunk  slender,  shaggy;  branches  reddish-brown  overspread  with  thick  scarf-skin;  branch- 
lets  thick,  curved,  short,  with  very  short  internodes,  smooth  except  for  the  raised,  conspic- 
uous lenticels.  Leaf -buds  small,  short;  leaf-scars  with  prominent  shoulders.  Leaves 
2 1  in.  long,  ij  in.  wide,  thick;  apex  abruptly  pointed;  margin  glandular,  finely  serrate; 
petiole  ij  in.  long,  reddish-green.  Flower-buds  large,  long,  very  plump,  free;  flowers 
ii  in.  across,  7  or  8  buds  in  a  cluster;  pedicels  §  in.  long,  thick. 

Fruit  ripe  December  to  January;  medium  in  size,  3  in.  long,  z\  in.  wide,  obovate- 
obtuse-pyriform,  very  regular;  stem  short,  thick,  inserted  obliquely;  cavity  very  shallow 
or  none,  the  flesh  often  drawn  up  in  a  lip  on  one  side  of  the  stem;  calyx  small,  open; basin 
shallow;  skin  thin;  color  dull  yellow,  thickly  overspread  with  a  pale,  brownish-russet, 
often  with  traces  of  a  russet-red  blush;  dots  numerous,  small,  dull  russet;  flesh  nearly  white, 
fine-grained,  melting,  buttery,  pleasant  flavored,  aromatic,  sweet;  quality  very  good. 

BEURRE  SUPERFIN 

i.  Mag.  Horl.  20:8,  135.  1854.  a.  Horticulturist  N.  S.  5:  88.  1855.  3.  Downing  Fr.  Trees  Am.  465. 
1857.  4.  Am.  Pom.  Soc.  Rpt.  231.  1858.  5.  Leroy  Diet.  Pom.  1:432,  fig.  1867.  6.  Hogg  Fruit  Man. 
529.  1884. 

Hochfeine  Butterbirne.  7.  Lauche  Deut.  Pom.  II:  No.  59,  PI.  59.  1883.  8.  Gaucher  Pom.  Prak. 
Obst.  No.  47,  PI.  60.  1894. 

Superfin.     9.  Am.  Pom.  Soc.  Cat.  40.     1883. 

Tender  in  skin  and  delicate  in  flesh,  the  product  of  this  variety  is  not 
for  the  markets,  but  that  of  few  other  sorts  so  admirably  supplies  those 


138  THE   PEARS   OF   NEW   YORK 

who  want  choicely  good  fruits.  The  pears  are  not  as  attractive  in  appear- 
ance as  might  be  wished,  but  are  hardly  surpassed  in  flavor  in  their  season. 
The  flesh  is  notable  for  juiciness,  rich  vinous  flavor,  and  pleasant  perfume. 
The  trees  are  large,  healthy  even  as  regards  blight,  very  productive,  and 
are  easily  suited  as  to  soils.  The  trees  do  not  bear  early,  but  are  regular 
in  bearing  after  this  life  event  begins.  In  Europe,  the  variety  is  commonly 
and  successfully  grown  as  a  dwarf,  and  the  pear-growers  of  a  generation 
ago  in  America  recommend  this  variety  as  one  of  the  good  sorts  to  work  on 
the  quince.  The  variety  is  a  valuable  one  for  home  orchards,  especially 
in  New  York  where  it  grows  exceptionally  well. 

Beurre  Superfin  was  raised  from  a  bed  of  pear  seeds  made  at  Angers, 
France,  by  M.  Goubault,  a  well-known  pomologist,  in  1837.  The  parent 
tree  so  produced  bore  fruit  in  1844  and  the  Committee  of  the  Horticultural 
Society  of  Maine-et-Loire  was  requested  to  report  on  its  merits,  which  it 
did  in  that  year,  and  M.  Millet,  president  of  the  society,  named  it  Beurre 
Superfin.  It  was  introduced  in  America  about  1850.  The  variety  was 
placed  on  the  fruit  catalog-list  of  the  American  Pomological  Society  in  1858. 

Tree  large,  vigorous,  upright-spreading,  dense-topped,  hardy,  very  productive;  trunk 
stocky,  rough;  branches  thick,  rough  and  shaggy,  zigzag,  dull  brownish-red,  overspread 
with  gray  scarf-skin,  sprinkled  with  numerous  elongated  lenticels;  branchlets  slender, 
light  brown,  glossy,  smooth,  glabrous,  with  small,  raised,  inconspicuous  lenticels. 

Leaf -buds  small,  short,  conical,  pointed,  plump,  appressed  or  free;  leaf -scars  prominent. 
Leaves  3j  in.  long,  if  in.  wide,  stiff;  apex  abruptly  pointed;  margin  tipped  with  small  glands, 
coarsely  serrate;  petiole  if  in.  long.  Flower-buds  conical,  pointed,  plump,  free,  singly 
on  short  branches  and  short  spurs. 

Fruit  matures  in  October;  large,  3!  in.  long,  2f  in.  wide,  roundish-oblate,  with  a  short, 
thick,  rounded  neck,  symmetrical;  stem  if  in.  long,  very  thick,  curved;  cavity  very  shallow 
and  narrow  or  lacking,  the  flesh  tapering  into  the  stem  or  wrinkled  in  a  fleshy  fold  about 
the  base  of  the  stem,  often  lipped;  calyx  open;  lobes  separated  at  the  base,  broad,  narrow; 
basin  narrow,  obtuse,  gently  furrowed,  symmetrical;  skin  very  granular,  tender,  smooth; 
color  yellow,  netted  and  streaked  with  light  russet,  often  with  a  slight  brownish-russet 
cheek;  dots  numerous,  small,  russet,  conspicuous;  flesh  tinged  with  yellow,  granular,  melt- 
ing, buttery,  very  juicy,  sweet  yet  with  a  rich,  brisk,  vinous  flavor,  aromatic;  quality  very 
good.  Core  large,  closed,  with  clasping  core-lines;  calyx-tube  short,  wide,  conical;  seeds 
large,  wide,  long,  plump,  acute. 

BLOODGOOD 

i.  Mag.  Hort.  3:14.  1837.  2.  Manning  Book  of  Fruits  65.  1838.  3.  Mag.  Hurt.  9:366,  fig.  31.  1843. 
4.  Downing  Fr.  Trees  Am.  332,  fig.  132.  1845.  5.  Proc.  Nat.  Con.  Fr.  Cr.  51.  1848.  6.  Mas  Le  Verger 
2:181,  fig.  89.  1866-73.  7-  Leroy  Diet.  Pom.  1:449,  %•  1867.  8.  Hogg  Fruit  Man.  532.  1884. 

Bloodgood's  Sommerbirne.     9.  Mathieu  Norn.  Pom.  186.     1889. 


BEURRE  SUPERFIN 


BLOODGOOD 


THE  PEARS  OF  NEW  YORK  139 

Bloodgood  has  long  been  a  standard  summer  pear  in  America.  It 
surpasses  any  European  associate  of  its  season  in  both  fruit-  and 
tree-characters.  In  particular,  the  fruits  are  meritorious  for  flesh  of  fine 
texture,  which,  though  a  little  granular,  is  melting  and  juicy,  and  has  a  rich, 
sweet,  perfumed  flavor.  Complaints  appear  in  the  horticultural  press  that 
the  quality  is  exceedingly  variable.  The  reports  of  poor  flavor  may  arise 
from  the  fact  that  the  quality  is  always  poor  if  the  fruit  is  not  picked  as  soon 
as  full  grown  and  ripened  indoors.  The  season  in  New  York  is  August. 
The  trees  are  resistant  to  blight,  healthy,  bear  young  and  regularly,  are 
long-lived,  and  attain  large  size,  although  in  some  situations  they  are  but 
medium  in  size.  The  variety  has  little  or  no  value  in  commercial  plantations, 
but  is  prized  in  every  collection  for  home  use. 

The  origin  of  this  pear  is  unknown,  but  it  is  supposed  to  be  a  native  of 
New  York.  It  seems  to  have  been  brought  to  notice  about  1835  by  James 
Bloodgood  of  the  nursery  firm  of  Bloodgood  and  Company,  Flushing, 
Long  Island.  According  to  Robert  Manning,  the  variety  was  listed  in 
Prince's  Catalogue  for  1837  as  Early  Beurre.  After  being  introduced  by 
Bloodgood  and  Company,  it  was  speedily  recognized  as  one  of  the  most 
valuable  native  sorts.  The  variety  was  placed  upon  the  fruit  catalog-list 
of  the  American  Pomological  Society  in  1848. 

Tree  medium  in  size  and  vigor,  upright,  dense,  slow-growing,  productive;  trunk  medium 
in  thickness  and  smoothness;  branches  zigzag,  reddish-brown  partly  overspread  with 
grayish  scarf-skin,  marked  with  few  small  lenticels;  branchlets  thick,  very  long,  with  long 
internodes,  reddish-brown,  the  new  growth  greenish,  with  a  brown  tinge,  glossy,  smooth, 
with  small,  raised,  conspicuous  lenticels. 

Leaf -buds  broad  at  the  base,  small,  short,  sharply  pointed,  free;  leaf -scars  with  promi- 
nent shoulders.  Leaves  2$  in.  long,  if  in.  wide,  oval,  leathery;  apex  taper-pointed;  margin 
finely  serrate ;  petiole  i  j  in.  long,  slender,  tinged  red ;  stipules  few,  variable  in  size  and  shape, 
tinged  red.  Flower-buds  medium  in  size  and  length,  conical,  plump,  free,  arranged  singly 
on  short  spurs;  flowers  early,  ij  in.  across,  in  dense  clusters,  7  or  8  buds  in  a  cluster;  pedicels 
often  |  in.  long,  pubescent. 

Fruit  matures  in  late  August;  medium  in  size,  25  in.  long,  2  in.  wide,  roundish-pyriform 
to  acute-pyriform,  symmetrical,  uniform,  with  equal  sides;  stem  J  in.  long,  thick;  cavity 
russeted,  lipped,  drawn  up  in  fleshy  folds  about  the  stem;  calyx  open,  small;  lobes  separated 
at  the  base,  short,  broad,  obtuse;  basin  narrow,  obtuse,  smooth,  symmetrical;  skin  thick, 
tough,  roughish ;  color  bright  yellow,  with  patches  and  nettings  of  russet,  producing  a  mottled 
russet  effect ;  dots  many,  small,  russet,  inconspicuous ;  flesh  tinged  yellow,  granular,  melting, 
buttery,  rich,  very  juicy,  sweet,  highly  flavored,  aromatic;  quality  very  good.  Core  small, 
closed,  with  clasping  core-lines;  calyx-tube  short,  narrow,  conical;  seeds  small,  short,  plump, 
acute. 


140  THE   PEARS   OF   NEW   YORK 

BRAND  YWINE 

i.  Horticulturist  3:166,  figs.  25  and  26.  1848-49.  2.  Mag.  Hort.  15:106.  1849.  3.  Hovey  Fr.  Am. 
2:51,  PI.  1851.  4.  Mag.  Hort.  19:450,  fig.  30.  1853.  5.  Am.  Pom.  Soc.  Rpt.  231.  1858.  6.  Leroy 
Diet.  Pom.  1:496,  fig.  1867.  7.  Pom.  France  4:  No.  160,  PI.  160.  1867. 

Were  it  not  that  Tyson  is  better  in  both  tree  and  fruit,  Brandywine, 
which  ripens  its  crop  with  that  of  Tyson,  could  be  put  down  as  about  the 
best  pear  of  its  season.  Tyson  is  the  better  variety,  however,  in  almost 
every  soil  and  situation,  and  Brandywine  has  a  place  in  American  pear  flora 
only  because  the  pears  have  a  distinct  flavor  which  gives  them  the  charm 
of  individuality.  The  flesh  is  neither  sweet  nor  perfumed,  as  is  that  of  most 
pears  at  this  season,  but  has  the  piquant  smack  of  some  of  the  winter  pears 
which  makes  the  fruits  particularly  refreshing.  The  tree  is  vigorous,  with 
a  handsome  pyramidal  top,  but  is  not  remarkable  otherwise.  Sometimes 
it  is  unproductive.  The  variety  is  worth  planting  for  the  sake  of  diversity 
in  home  orchards. 

The  original  tree,  a  chance  seedling,  was  found  on  the  farm  of  Eli 
Harvey,  Chaddsford,  on  the  banks  of  the  Brandywine  River,  Pennsylvania. 
This  parent  tree  began  to  bear  about  1820,  but  in  1835  wind  broke  it  down 
near  the  surface  of  the  ground.  The  present  tree  is  a  sucker  from  the  original, 
and  first  fruited  in  1844.  This  fact  accounts  for  its  not  sooner  having 
become  known  to  cultivation.  Dr.  Brinckle  of  Philadelphia  showed  the 
fruits  first  at  a  meeting  of  the  Massachusetts  Horticultural  Society  in  1 848 
when  it  received  high  commendations.  In  1858  the  American  Pomological 
Society  added  Brandywine  to  its  list  of  recommended  fruits. 

Tree  large,  vigorous,  very  upright,  dense-topped,  productive;  branches  long,  olive- 
gray,  sprinkled  with  roundish  lenticels;  branchlets  slender,  curved,  with  short  internodes, 
brownish-red  overspread  with  scarf-skin,  glabrous,  with  few  small,  obscure  lenticels. 

Leaf -buds  medium  in  size  and  length,  pointed,  free.  Leaves  small,  long-ovate;  apex 
taper-pointed;  margin  serrate;  petiole  ij  in.  long.  Flower-buds  large,  plump,  conical,  free, 
singly  on  spurs  and  as  terminal  buds;  flowers  f  in.  across,  in  dense  clusters,  average  9  buds 
in  a  cluster;  pedicels  f  in.  long,  slender,  pubescent. 

Fruit  ripens  in  late  August  and  early  September;  medium  in  size,  2j  in.  long,  z\  in. 
wide,  variable  in  shape  but  generally  obovate-pyriform;  stem  i?  in.  long,  fleshy,  curved, 
obliquely  attached;  cavity  lacking,  the  flesh  drawn  up  in  a  wrinkled  fold  about  the  base  of 
the  stem;  calyx  large,  open;  lobes  short,  entire;  basin  small,  shallow,  usually  smooth;  skin 
roughish;  color  greenish-yellow,  blushed  with  red  on  the  sunny  side,  marked  with  tracings 
of  russet  especially  near  the  cavity;  dots  numerous,  large,  conspicuous,  russet;  flesh  whitish, 
or  faintly  tinged  with  yellow,  granular,  melting,  juicy,  aromatic,  vinous;  quality  good  to 
very  good.  Core  small;  seeds  few,  small,  dark  brown. 


BRANDYWINE 


THE  PEARS  OF  NEW  YORK  14! 

BUFFUM 

i.  Kenrick  Am.  Orck.  166.  1832.  2.  Mag.  Hort.  10:300,  fig.  15.  1844.  3.  Ibid.  16:297.  1850. 
4.  Hovey  Fr.  Am.  2:19,  PI.  1851.  5.  Am.  Pom.  Soc.  Rpt.  53.  1852.  6.  Horticulturist  N.  S.  6:300,  PL 
1856.  7.  Ibid.  25:104,  fig.  1870.  8.  MasLe  Verger  3:  Pt.  i,  81,  fig.  39.  1866-73. 

Buff  am.    9.  Downing  Fr.  Trees  Am.  356,  fig.  150.     1845. 

Without  deserving  a  high  place  among  pears,  Buffum  has  several 
meritorious  characters  which  should  keep  it  in  the  list  of  standard  varieties. 
The  variety  must  depend  chiefly  on  its  tree-characters  for  approbation, 
and  in  these  it  excels  nearly  all  of  its  orchard  associates.  The  trees  are 
remarkably  vigorous,  nearly  free  from  blight,  very  productive,  although 
they  have  a  tendency  to  bear  biennially;  and  by  virtue  of  great  size,  sym- 
metrical, pyramidal  form,  dark  green,  glossy  foliage,  and  sturdy,  ruddy  wood 
in  winter,  they  are  among  the  most  ornamental  of  all  fruit  trees.  In  full 
leaf,  a  Buffum  tree  might  easily  be  taken  for  a  Lombardy  poplar.  The 
quality  of  the  fruits  is  very  variable.  At  times  the  flesh  is  rich,  aromatic, 
melting,  and  very  good;  again,  the  pears  may  be  insipid  or  even  illy  flavored, 
devoid  of  perfume,  coarse  in  texture,  and  poor.  The  fruits  are  never  large 
and  often  run  small.  To  attain  good  quality,  the  pears  must  be  picked 
early  and  ripened  in  a  moderately  cool  fruit-room.  The  culture  of  Buffum 
is  on  the  wane,  chiefly  for  the  reason  that  its  fruits  ripen  with  those  of 
Seckel  and  fail  in  competition,  as  the  Seckels  are  nearly  as  large  and  much 
better  in  quality.  But  because  of  its  admirable  tree-characters  the  variety 
should  not  be  lost. 

Some  confusion  exists  as  to  the  origin  of  Buffum.  Some  writers  state 
that  the  original  tree  stood  on  the  grounds  of  Prescott  Hall,  Newport, 
Rhode  Island.  Hovey,  however,  in  his  Fruits  of  A  merica,  1 85 1 ,  says  that  the 
variety  originated  in  the  garden  of  David  Buffum,  Warren,  Rhode  Island, 
shortly  after  the  advent  of  the  nineteenth  century.  In  the  opinion  of  Down- 
ing the  variety  came  from  seed  of  White  Doyenne.  Soon  after  the  founding 
of  the  Massachusetts  Horticultural  Society  in  1828,  Robert  Manning 
exhibited  specimens  of  the  Buffum  pear,  and  through  him  the  variety  became 
known  in  the  vicinity  of  Boston  from  which  place  it  was  disseminated 
throughout  the  country.  Buffum  was  added  to  the  fruit-list  of  the 
American  Pomological  Society  in  1852. 

Tree  vigorous,  very  upright,  dense,  hardy,  almost  immune  to  blight,  very  productive; 
branches  shaggy,  zigzag,  reddish-brown,  overspread  with  grayish  scarf-skin,  with  numerous 
small  lenticels;  branchlets  short,  reddish-brown,  tinged  with  green  and  streaked  with 
grayish  scarf-skin,  smooth,  glabrous,  with  conspicuous,  small,  raised  lenticels. 


J42  THE   PEARS   OF   NEW   YORK 

Leaf-buds  small,  short,  conical,  pointed,  appressed;  leaf -scars  prominent.  Leaves 
3!  in.  long,  2  in.  wide,  oval,  thin,  leathery;  apex  abruptly  pointed;  margin  glandular, 
finely  serrate;  petiole  2\  in.  long.  Flower-buds  large,  conical,  pointed,  plump,  free,  arranged 
singly  on  short  spurs  and  branchlets;  flowers  i|  in.  across,  showy,  in  dense  clusters,  6  to 
8  buds  in  a  cluster;  pedicels  |  in.  long,  slender,  pubescent,  greenish. 

Fruit  ripe  in  late  September  and  October;  medium  in  size,  2-J-  in.  long,  2  in.  wide, 
uniform  in  size  and  shape,  oblong-obovate-pyriform,  with  unequal  sides;  stem  f  in.  long, 
very  thick;  cavity  obtuse,  very  shallow,  narrow,  russeted,  gently  furrowed,  often  lipped; 
calyx  open;  lobes  separated  at  the  base,  short,  narrow,  obtuse;  basin  shallow,  obtuse, 
gently  furrowed;  skin  thick,  very  tough  and  granular,  smooth  except  for  the  russet  markings, 
dull;  color  deep  brownish-yellow,  with  a  bright  reddish  blush  on  the  exposed  cheek  toward 
the  basin;  dots  many,  small,  brownish  or  russet,  conspicuous;  flesh  white,  tinged  with  yellow, 
firm,  granular,  stringy  toward  the  center,  juicy,  sweet,  aromatic;  quality  good.  Core 
large,  closed;  core-lines  clasping;  calyx-tube  short,  wide,  conical;  seeds  large,  wide,  plump, 
acute. 

CLAPP  FAVORITE 

i.  Mass.  Hort.  Soc.  Rpt.  50.  1860.  2.  Am.  Pom.  Soc.  Cat.  20.  1867.  3.  Pom.  France  4:  No.  170, 
PI.  170.  1867.  4.  Downing  Fr.  Trees  Am.  720,  fig.  1869.  5.  Thomas  Am.  Fruit  Cult.  452.  1897. 

Favorite  de  Clapp.     6.  MasLe  Verger  2:207,  fig-  102.     1866-73. 

Clapp's  Favourite.  7.  Hogg  Fruit  Man.  548.  1884.  8.  Bunyard-Thomas  Fr.  Card.  134,  462,  fig. 
1904. 

Clapp's  Liebling.     9.  Gaucher  Pom.  Prak.  Obst.  No.  31,  PI.  46.     1894. 

Clapp  Favorite  is  by  universal  consent  the  standard  late  summer  pear 
to  precede  Bartlett,  which  it  much  resembles  in  size,  shape,  color,  and  flavor. 
In  most  regions  in  the  United  States  and  Canada  where  pears  are  largely 
jrown  for  the  market,  Clapp  Favorite  is  the  first  pear  to  be  put  on  the 
market.  The  season  is  usually  a  week  or  sometimes  ten  days  before  that 
of  Bartlett.  The  chief  fault  of  the  fruits  is  that  they  soon  soften  at  the 
center  after  ripening,  to  obviate  which  they  should  be  picked  at  least  ten 
days  before  they  would  ripen  on  the  tree.  This  softening  at  the  core  debars 
the  fruit  from  distant  markets,  and  makes  it  suitable  only  for  local  trade. 
The  illustration  of  the  whole  fruit  in  the  accompanying  plate  is  so  fore- 
shortened by  the  camera  that  size  and  shape  are  not  shown  correctly,  but 
the  half -fruit  illustrates  the  size  and  shape  very  well.  The  fruits  are  usually 
a  little  larger  than  those  of  Bartlett.  Except  in  one  particular,  the  trees 
of  Clapp  Favorite  are  as  nearly  perfect  as  those  of  any  variety  in  American 
orchards.  The  weak  character,  unfortunately,  is  a  most  important  one, 
and  all  but  debars  the  variety  from  some  regions  in  which  pear-growing  is 
a  large  industry.  The  weakness  is  susceptibility  to  blight.  No  standard 
pear  goes  down  so  quickly  as  this  one  when  blight  is  epidemic.  Two  good 
characters  of  the  trees  redeem  the  variety  from  failure  because  of  blight. 


« 


BUFFUM 


CLAPP  FAVORITE 


THE  PEARS  OF  NEW  YORK  143 

After  those  of  Flemish  Beauty  and  Tyson,  the  trees  of  this  variety  show 
greater  hardihood  to  cold  than  those  of  any  other  standard  sort;  and  of  all 
pears  grown  in  America,  Kieffer  not  excepted,  the  trees  of  Clapp  Favorite 
are  most  fruitful.  Other  merits  of  the  tree  are  large  size,  great  vigor,  lon- 
gevity, and  earliness  and  regularity  in  bearing.  The  variety  shows  a  predi- 
lection for  heavy  soils,  and  the  trees  may  be  set  on  the  heaviest  clays. 
Clapp  Favorite  is  grown  satisfactorily  on  dwarf  as  well  as  standard  stocks. 
The  variety  is  a  desirable  one  wherever  pears  are  grown,  and  is  one  of  the 
half-dozen  leading  sorts  in  New  York. 

Clapp  Favorite  was  raised  by  Thaddeus  Clapp,  Dorchester,  Massachu- 
setts, but  the  date  of  its  origin  is  uncertain.  It  was  favorably  mentioned 
as  a  promising  new  fruit  at  the  meeting  of  the  Massachusetts  Horticultural 
Society  in  1 860.  By  some  writers  this  pear  is  supposed  to  be  a  cross  between 
Flemish  Beauty  and  Bartlett,  but  this  supposition  cannot  be  proved.  The 
variety  was  early  introduced  into  England  and  France  where  it  almost 
immediately  received  favorable  commendation.  The  American  Porno- 
logical  Society  first  listed  Clapp  Favorite  in  its  fruit-catalog  in  1867. 

Tree  large,  upright-spreading,  round-topped,  very  productive;  trunk  stocky,  rough; 
branches  characteristically  shaggy,  zigzag,  reddish-brown  overspread  with  gray  scarf- 
skin,  marked  by  few  small,  roundish,  raised  lenticels;  branchlets  short,  dull  reddish-brown, 
tinged  with  green,  smooth,  glabrous,  with  few  small,  inconspicuous  lenticels. 

Leaf -buds  medium  in  size,  short,  conical,  pointed;  leaf -scars  prominent.  Leaves  2\  in. 
long,  if  in.  wide,  oval,  leathery;  apex  taper-pointed;  margin  glandular,  finely  serrate; 
petiole  2  in.  long.  Flower-buds  large,  conical,  pointed,  plump,  free,  arranged  singly  on 
short  spurs  and  branches;  flowers  very  showy,  if  in.  across,  large,  well  distributed, 
averaging  7  buds  in  a  cluster;  pedicels  i-^j-  in.  long,  lightly  pubescent.  „ 

Fruit  ripe  in  late  August  and  early  September;  large,  4  in.  long,  3^  in.  wide,  obovate- 
obtuse-pyriform,  tapering  slightly  toward  the  apex,  symmetrical;  stem  i\  in.  long,  very 
thick,  curved,  fleshy;  cavity  very  shallow,  narrow,  lipped,  with  a  fleshy  ring  around  the 
stem;  calyx  large,  open;  lobes  separated  at  the  base,  narrow,  acuminate,  usually  erect  and 
very  stiff;  basin  shallow,  wide,  obtuse,  corrugated  and  wrinkled;  skin  thick,  tough,  smooth, 
glossy;  color  pale  lemon-yellow,  mottled  and  dotted  with  bright  red,  deepening  in  highly 
colored  specimens  to  a  crimson  blush,  with  occasional  faint  traces  of  russet ;  dots  numerous, 
small,  russet,  conspicuous;  flesh  tinged  with  yellow,  very  granular  and  gritty  at  the  center, 
tender  and  melting,  buttery,  juicy,  sweet,  rich,  vinous,  aromatic;  quality  very  good.  Core 
large,  closed,  with  clasping  core-lines ;  calyx-tube  long,  narrow,  funnel-shaped ;  seeds  medium 
in  size  and  width,  plump. 

COLONEL  WILDER 

i.  Mass.  Hort.  Soc.  Rpt.  Pt.  2.     119.     1875.     a.  Downing  Fr.  Trees  Am.  2nd  App.  146,  fig.     1876. 
3.  Am.  Pom.  Soc.  Rpt.  23.     1881.     4.  Me.  Pom.  Soc.  Rpt.  114.     1891. 


144 


THE    PEARS   OF   NEW   YORK 


Colonel  Wilder  originated  in  California  and  was  once  a  favorite  there, 
but  is  now  reported  as  being  little  planted.  At  one  time  it  was  prominent 
in  eastern  orchards  because  of  its  late  season  and  large,  handsome,  well- 
flavored  fruits.  The  variety  came  in  competition  with  Beurre  d'Anjou, 
however,  the  season  and  fruits  of  the  two  being  similar,  but  the  trees  of 
Colonel  Wilder  were  so  greatly  outmatched  by  those  of  Beurre  d'Anjou 
that  this  variety  is  less  and  less  planted  in  the  East.  Perhaps  it  is  worth 
preserving  in  pear  collections  for  the  sake  of  variety. 

This  pear  originated  from  seed  sown  by  Bernard  S.  Fox,  San  Jose, 
California,  about  1870.  It  was  named  after  Marshall  P.  Wilder,  Boston, 
Massachusetts.  Just  prior  to  his  death  Mr.  Fox,  in  a  letter  to  the  editor 
of  the  Rural  Press,  wrote  of  three  pears,  P.  Barry,  Fox,  and  Colonel  Wilder, 
as  follows:  "The  list  of  pears  is  already  large,  and,  unless  something 
extremely  good  is  offered,  there  is  no  use  adding  to  it.  But,  after  many 
years  of  trial  here  and  elsewhere,  I  claim  now,  that,  at  their  respective  times 
of  ripening,  there  are  no  large  pears  superior  to  them  in  size,  flavor,  and 
good  shipping  qualities." 

Tree  medium  in  size,  spreading  and  drooping,  open-topped,  hardy,  an  uncertain  bearer ; 
trunk  shaggy;  branches  stocky,  roughish,  reddish-brown  nearly  covered  with  gray  scarf- 
skin,  marked  with  many  lenticels;  branchlets  slender,  willowy,  light  brown,  with  a  slight 
reddish  tinge,  smooth,  glabrous,  with  few  small,  slightly  raised,  obscure  lenticels. 

Leaf-buds  small,  short,  sharply  pointed,  free  or  slightly  appressed.  Leaves  z\  in.  long, 
1 1  in.  wide,  narrow,  short,  oval,  leathery;  apex  abruptly  pointed;  margin  glandless,  finely 
serrate;  petiole  25  in.  long,  slender,  pale  green  or  yellowish,  sometimes  with  a  tinge  of  pink; 
stipules  light  greenish-yellow,  with  a  pink  tinge,  Flower-buds  small,  short,  conical,  plump, 
free,  arranged  singly  on  very  short  spurs;  blossoms  open  very  late;  flowers  ij  in.  across, 
in  dense  clusters,  7  or  8  buds  in  a  cluster;  pedicels  \  in.  long,  pubescent,  greenish. 

Fruit  in  season,  late  December  to  February;  large,  3  in.  long,  2j  in.  wide,  uniform  in 
size,  ribbed,  oblong-obovate-pyrifomi,  with  unequal  sides;  stem  f  in.  long,  thick,  curved; 
cavity  small,  obtuse,  shallow,  narrow,  furrowed,  occasionally  lipped;  calyx  large,  open; 
lobes  separated  at  the  base,  narrow,  acute;  basin  shallow,  narrow,  abrupt,  usually  smooth, 
symmetrical;  skin  thick,  tough,  rough,  dull;  color  light  yellow,  often  with  a  faint  orange- 
red  blush  on  the  exposed  cheek,  with  nettings  and  markings  of  russet;  dots  numerous, 
small,  grayish  and  russet-colored,  conspicuous;  flesh  yellowish-white,  granular  around  the 
core,  melting,  buttery,  very  juicy,  sweet,  aromatic,  with  a  musky  flavor;  quality  good. 
Core  large,  closed,  with  clasping  core-lines;  calyx-tube  short,  wide,  conical;  seeds  wide, 
plump,  acute. 

COLUMBIA 

i.  Mag.  Hort.  2:37.  1836.  2.  Kenrick  Am.  Orch.  159.  1841.  3.  Mag.  Hort.  9:  252,  fig.  15.  1843. 
4.  Downing  Fr.  Trees  Am.  430,  fig.  198.  1845.  5.  Horticulturist  1:20,  480,  fig.  9.  1846-47.  6.  Hovey 
Fr.  Am.  2:17,  PI.  1851.  7.  Am.  Pom.  Soc.  Rpt.  66.  1862.  8.  Leroy  Diet.  Pom.  1:589,  fig.  1867. 
9.  Pom.  France  4:  No.  140,  PI.  140.  1867.  10.  Downing  Fr.  Trees  Am.  725.  1869. 


COLONEL  WILDER 


COLUMBIA 


THE  PEARS  OF  NEW  YORK  145 

Once  a  favorite  in  eastern  United  States,  Columbia  is  planted  now  only 
in  collections.  The  variety  never  was  a  leader  as  far  north  as  the  pear 
regions  of  New  York  and  Massachusetts,  but  when  pear-growing  was  being 
attempted  in  the  southern  states  in  the  middle  of  the  last  century,  before 
the  advent  of  Kieffer,  Garber,  and  Le  Conte,  Columbia  was  the  most  depend- 
able sort  for  the  South.  The  pears  are  not  attractive  in  appearance,  nor 
remarkably  good  in  quality,  but  the  trees  are  vigorous,  healthy,  and  very 
fruitful,  although  they  come  in  bearing  late.  The  variety  is  above  the 
average  in  both  fruit  and  tree,  and  is  too  valuable  to  be  discarded.  This 
variety  must  not  be  confused  with  the  Columbia  now  listed  in  many  cata- 
logs, the  proper  name  of  which  is  Barseck. 

The  original  seedling  grew  on  the  farm  of  a  Mr.  Casser  in  Westchester 
County,  thirteen  miles  from  New  York  City.  In  1835,  Bloodgood  and 
Company,  nurserymen  of  Flushing,  Long  Island,  secured  fruit  from  the 
original  tree,  which  was  then  fifteen  inches  in  diameter,  and  sent  it  to  the 
Massachusetts  Horticultural  Society.  Later,  the  variety  was  propagated 
and  distributed  by  the  Bloodgood  Nursery.  Columbia  was  added  to  the 
fruit-catalog  of  the  American  Pomological  Society  in  1862. 

Tree  large,  vigorous,  upright-spreading,  hardy,  very  productive;  trunk  stocky,  rough- 
ish;  branches  thick,  rough,  shaggy,  dull  brownish-red  overspread  with  much  gray  scarf- 
skin,  marked  with  roundish  lenticels;  branchlets  short,  light  brown  intermingled  with  green, 
dull,  smooth,  glabrous,  with  few  very  small,  slightly  raised,  lenticels. 

Leaf-buds  small,  short,  conical,  pointed,  plump,  usually  appressed.  Leaves  3^  in. 
long,  i^  in.  wide,  long-oval,  thin;  apex  abruptly  pointed;  margin  finely  serrate,  usually 
tipped  with  very  small  glands;  petiole  z\  in.  long.  Flower-buds  small,  short,  conical, 
pointed,  plump,  free,  arranged  singly  on  short  spurs;  blossoms  late;  flowers  if  in.  across,  very 
showy,  in  dense  clusters,  9  to  12  buds  in  a  cluster;  pedicels  \\  in.  long,  very  thick,  pubescent, 
light  green. 

Fruit  ripe  from  late  November  to  January;  large,  3  in.  long,  2§  in.  wide,  uniform  in 
size,  oblong-obovate-pyriform,  broad  at  the  middle,  unequal  sides,  uniform  in  general 
shape;  stem  i  in.  long,  curved,  thick;  cavity  obtuse,  very  shallow  and  narrow,  smooth; 
calyx  partly  open,  large;  lobes  narrow,  acuminate;  basin  shallow,  obtuse,  wrinkled;  skin 
thick,  granular,  tough,  roughish,  dull;  color  yellowish-green,  frequently  with  a  dotted,  dull 
red  blush  on  the  exposed  cheek;  dots  many,  of  various  colors,  conspicuous;  flesh  yellowish- 
white,  firm,  granular,  rather  tough,  very  juicy,  sweet,  aromatic  and  rich;  quality  good. 
Core  large,  closed,  with  clasping  core-lines;  calyx-tube  wide,  conical;  seeds  narrow,  very 
long,  often  flattened  and  abortive,  acuminate. 

10 


THE   PEARS   OF   NEW   YORK 

DANA  HOVEY 

i.  Am.  Pom.  Soc.  Cat.  48.     1891. 

Dana's  No.  16.     2.  Mag.  Hort.  19: 541 .     1853.     3.  Ibid.  20:136.     1854. 

Dana's  Hovey.  4.  Mag.  Hort.  25:202,  fig.  10.  1859.  5.  Am.  Pom.  Soc.  Rpt.  68.  1862.  6.  Card. 
Chron.  1191,  fig.  1866.  7.  Downing  Fr.  Trees  Am.  730.  1869.  8.  Hogg  Fruit  Man.  556.  1884. 
9.  Garden  49:226.  1896. 

Danas  Hovey.     10.  Card.  Chron.  3rd  Ser.  47:67,  fig.  39.     1910. 

Dana  Hovey  is  a  delicious  little  dessert  pear,  so  juicy,  sweet,  and  rich 
that  it  is  a  veritable  sweetmeat.  The  fruits  are  so  similar  to  those  of 
Seckel  that  the  variety  is  sometimes  called  "  Winter  Seckel."  Dana  Hovey 
is  one  of  the  best  pears  to  succeed  Seckel.  The  fruits  come  in  season  about 
the  middle  of  November  and  keep  six  weeks  in  ordinary  storage.  The 
flavor  is  that  of  Winter  Nelis  with  a  smack  of  Seckel.  If  the  fruits  are  picked 
early  and  kept  in  a  dry,  cool  place  they  ripen  early  in  December  with  a  rich, 
golden  color  strewn  with  russet.  It  is  in  the  same  class  with  Seckel  as  to 
size  of  fruit,  although  the  pears  average  larger  and  are  more  uniform  in 
size  from  different  trees  and  in  different  seasons.  The  pears  are  also  more 
brightly  colored  than  those  of  Seckel.  Superiority  in  size  and  color  makes 
the  fruits  of  this  variety  much  more  attractive  than  those  of  the  better- 
known  Seckel.  The  trees  are  hardy,  vigorous,  and  thrive  on  various  soils 
but  are  only  moderately  productive  and  are  somewhat  susceptible  to  blight, 
falling  far  short  of  those  of  Seckel  in  these  characters,  for  which  reason 
the  last-named  variety  is  the  better  for  commercial  plantations.  Dana 
Hovey  is  one  of  few  winter  pears  with  fruits  of  high  quality,  and  thus  is 
very  desirable  for  home  plantations  and  ought  to  have  value  in  commercial 
plantations. 

Francis  Dana,  Roxbury,  Massachusetts,  was  an  indefatigable  raiser 
of  new  fruits,  there  being  no  fewer  than  sixteen  varieties  of  pears  with  the 
prefix  "  Dana's,"  of  which  the  one  under  notice  is  the  best  of  all.  It  was 
introduced  to  the  public  about  1854  under  the  name  of  Dana's  Hovey  in 
honor  of  C.  M.  Hovey,  the  well-known  nurseryman  of  Boston  and  author  of 
The  Fruits  of  America.  Dana  Hovey  is  so  similar  to  Seckel  that  the  latter 
is  supposed  to  be  one  of  its  parents.  The  variety  was  added  to  the  American 
Pomological  Society's  fruit-list  in  1862. 

Tree  large,  vigorous,  upright-spreading,  rapid-growing,  productive;  trunk  stocky; 
branches  reddish-brown  mingled  with  green  which  is  almost  completely  overspread  with 
gray  scarf-skin,  marked  by  few  small  lenticels;  branchlets  thick,  short,  light  brown  mingled 
with  green,  marked  with  ash-gray  at  the  tips,  smooth,  glabrous,  with  small,  scattering, 
slightly  raised  lenticels. 


0 


DANA  HOVEY 


THE  PEARS  OF  NEW  YORK  147 

Leaf-buds  small,  short,  pointed,  plump,  usually  appressed.  Leaves  3^  in.  long,  a|  in. 
wide,  leathery;  apex  taper-pointed;  margin  glandless  or  with  few  reddish  glands,  finely 
serrate;  petiole  short,  stocky,  ij  in.  long,  glabrous.  Flower-buds  short,  conical  but  obtuse 
at  the  apex,  plump,  free,  arranged  singly  on  short  spurs;  flowers  15  in.  across,  in  dense 
clusters,  average  8  buds  in  a  cluster;  pedicels  f  in.  long,  slender,  thinly  pubescent. 

Fruit  matures  in  late  October  and  November;  medium  in  size,  2\  in.  long,  z\  in.  wide, 
obovate-obtuse-pyriform,  symmetrical,  uniform;  stem  5  in.  long,  slender;  cavity  abrupt, 
shallow,  very  small,  narrow,  slightly  lipped;  calyx  partly  open,  small;  lobes  short,  narrow, 
acute;  basin  shallow,  narrow,  obtuse,  smooth,  symmetrical;  skin  thin,  tender,  smooth; 
color  golden-yellow  at  maturity,  covered  with  thin  russet;  dots  numerous,  small,  greenish- 
russet;  flesh  tinged  with  yellow,  granular  at  the  center,  tender  and  melting,  juicy,  sweet, 
highly  perfumed;  quality  of  the  best.  Core  large,  closed,  abaxile;  calyx-tube  short,  wide, 
conical;  seeds  wide,  short,  plump,  obtuse. 

DEARBORN 

i.  Am.  Pom.  Soc.  Cat.  36.     1883.     2.  Ont.  Dept.  Agr.  Fr.  Onl.  155.     1914. 

Dearborn's  Seedling.  3.  Kenrick  Am.  Orch.  154.  1832.  4.  Downing  Fr.  Trees  Am.  336,  fig.  135. 
1845.  5.  Proc.  Nat.  Con.  Fr.  Cr.  51.  1848.  6.  Hovey  Fr.  Am.  1:63,  PI.  1851.  7.  Elliott  Fr.  Book 
336.  1859.  8.  Mas  Le  Verger  2:17,  fig.  7.  1866-73.  9.  Leroy  Diet.  Pom.  2:7,  fig.  1869. 

Once  a  favorite,  Dearborn  is  now  nearly  lost  to  cultivation,  and  few 
or  no  nurserymen  grow  the  trees.  It  is  too  good  a  variety  to  be  lost,  how- 
ever, because  of  splendid  fruit-  and  tree-characters.  The  fruits  ripen  early 
and  are  of  good  quality,  though  hardly  as  richly  flavored  as  those  of  Elizabeth 
which  ripen  at  the  same  time.  Unfortunately  the  pears  run  small,  but  they 
are  attractive  in  shape  and  color.  In  season,  the  crop  succeeds  that  of 
Bloodgood  and  precedes  that  of  Bartlett.  The  trees  are  almost  flawless, 
and  therefore  are  well  adapted  to  home  orchards  where  fruits  cannot  receive 
the  care  of  skilled  hands.  Besides  being  almost  free  from  blight,  the  trees 
are  hardy,  vigorous,  and  very  productive.  The  variety  has  many  valuable 
qualities  for  a  summer  pear  in  home  orchards. 

This  pear  was  found  growing  in  a  border  of  shrubs  in  1818  at  Brinley 
Place,  Roxbury,  Massachusetts,  the  home  of  General  H.  A.  S.  Dearborn,1 


1  General  Henry  Alexander  Scammcll  Dearborn,  who  followed  the  vocation  of  a  soldier,  statesman, 
and  author,  chose  as  his  avocation  horticulture  and  in  several  of  its  fields  became  eminent.  A  native  of 
New  England  (1783-1851),  son  of  General  Henry  Dearborn  of  Revolutionary  fame,  he  was  early  educated 
to  the  profession  of  law  and  pursued  that  vocation  until  the  war  with  Great  Britain  in  1812.  Services  in 
this  war  brought  him  the  rank  and  title  of  general.  After  the  war  he  served  as  Collector  of  the  Port  of 
Boston,  in  Congress,  and  as  Mayor  of  Roxbury,  Massachusetts,  which  office  he  held  at  the  time  of  his 
death.  But  it  is  as  a  patron,  friend,  and  lover  of  horticulture  that  the  life  and  work  of  General  Dearborn 
interest  pomologists.  He  was  one  of  the  charter  members  in  the  Massachusetts  Horticultural  Society 
and  a  prime  mover  in  its  organization.  He  was  elected  its  first  president  March  17,  1829.  In  the  history 
of  the  Society  published  in  1880,  of  all  the  famous  members  of  this  truly  remarkable  organization,  General 


148  THE  PEARS  OF  NEW  YORK 

first  president  of  the  Massachusetts  Horticultural  Society.  In  1831, 
General  Dearborn  first  exhibited  fruit  of  the  variety  at  the  Massachusetts 
Horticultural  Society  where  it  was  named  Dearborn's  Seedling  in  honor  of 
the  originator.  This  variety  should  not  be  confused  with  a  pear  raised  by 
Van  Mons  of  Belgium  and  named  by  him  Dearborn.  The  Dearborn  of 
Van  Mons  is  larger  and  ripens  later  than  the  American  Dearborn,  and  was 
long  since  taken  from  lists  of  pears  recommended  for  cultivation  in  America. 
Dearborn  was  included  in  the  American  Pomological  Society's  first  fruit- 
catalog  in  1848,  where  it  was  called  Dearborn's  Seedling.  In  1883,  the 
Society  shortened  the  name  to  Dearborn.  Since  1891,  the  name  has  failed 
to  appear  in  the  catalogs  of  this  Society. 

Tree  large,  vigorous,  spreading,  tall,  very  productive;  trunk  stocky;  branches  thick, 
zigzag,  reddish-brown  partly  covered  with  a  heavy,  gray  scarf-skin,  marked  by  many  red- 
dish-brown lenticels;  branchlets  slender,  very  long,  with  long  internodes,  older  wood  brown, 
new  growth  greenish,  nearly  covered  with  reddish-brown,  mottled  with  ash-gray  scarf- 
skin,  smooth,  glabrous  becoming  pubescent  near  the  tips  of  the  new  growth,  with  numerous 
small,  brownish,  round,  raised,  conspicuous  lenticels. 

Leaf -buds  very  small,  short,  pointed,  plump,  free.  Leaves  3  in.  long,  i^  in.  wide, 
thin;  apex  obtusely-pointed;  margin  with  very  fine  dark  tips,  finely  and  shallowly  serrate; 
petiole  tinged  red,  if  in.  long,  glabrous.  Flower-buds  small,  short,  conical,  plump,  free, 
arranged  singly  on  short  spurs;  flowers  showy,  ij  in.  across,  in  dense  clusters,  9  or  10  buds 
in  a  cluster;  pedicels  f  in.  long,  pubescent. 

Fruit  ripe  in  late  August;  small,  2  in.  long,  2j  in.  wide,  uniform,  roundish-pyriform, 
with  a  slight  neck,  symmetrical,  uniform;  stem  i  in.  long,  slender;  cavity  obtuse,  shallow, 
narrow,  thinly  russeted,  often  slightly  lipped;  calyx  open,  large;  lobes  separated  at  the  base, 
narrow,  acuminate;  basin  very  shallow,  obtuse,  gently  furrowed  and  wrinkled,  symmetrical; 
skin  thick,  very  tough,  smooth,  dull;  color  pale  yellow,  with  russet  specks;  dots  numerous, 
small,  russet,  conspicuous;  flesh  white,  slightly  granular  at  the  center,  tender  and  melting, 

Dearborn's  portrait  was  chosen  for  the  frontispiece.  He  was  early  interested  in  experimental  gardens  and 
rural  cemeteries.  The  plans  for  experimental  gardens  advocated  by  him  were  never  fully  carried  out, 
but  no  doubt  his  enthusiasm  for  such  gardens,  with  his  own  garden  as  a  model,  did  much  to  stimulate  the 
planting  in  America  in  the  early  half  of  the  nineteenth  century  of  the  many  famous  gardens  which  adorned 
and  enriched  every  center  of  culture  along  the  Atlantic  seaboard.  He  helped  to  establish  the  Mount 
Auburn  and  Forest  Hills  cemeteries,  famous  among  Boston  cemeteries,  and  the  first  of  rural  cemeteries  in 
this  country.  His  life-long  devotion  to  rural  art  as  exemplified  in  gardens  and  cemeteries  knew  no  bounds. 
On  these  subjects  and  on  pomology  he  contributed  many  articles  to  the  agricultural  and  horticultural 
papers  of  his  time.  Few  men,  it  can  be  said,  could  better  concentrate  their  thoughts  and  feelings  on  paper 
than  he  seems  to  have  done.  Besides  the  many  papers  from  his  own  pen  he  published  several  translated 
treatises  from  the  French,  chief  of  which  was  a  monograph  on  the  Camellia  in  1838  and  another  on  Morus 
multicauHs  in  1830,  the  "  Mulberry  Craze  "  being  in  full  swing  at  this  time.  General  Dearborn  was  an 
ardent  pear-grower  and  helped  to  test  the  hundreds  of  seedlings  then  being  brought  from  Belgium  and 
France  and  grew  as  well  considerable  numbers  from  his  own  seed-beds.  Of  all  his  seedlings,  however,  only 
Dearborn  survives. 


DEARBORN 


THE    PEARS   OF   NEW   YORK  149 

very  juicy,  sweet  but  spicy,  aromatic;  quality  good.  Core  large  for  the  size  of  the  fruit, 
closed,  with  clasping  core-lines;  calyx-tube  short,  wide,  conical;  seeds  large,  wide,  long, 
plump,  acute. 

DORSET 

i.  Ellwanger  &  Barry  Cat.  6,  fig.  1895.  2.  Ibid.  17,  fig.  1900.  3.  W.  N.  Y.  Hort.  Soc.  Rpl.  118. 
1900.  4.  ///.  Hort.  Soc.  Rpl.  220.  1902. 

Dorset  has  been  on  probation  in  New  York  for  twenty-five  years,  and 
its  status  is  not  yet  decided.  The  fruits  resemble  those  of  Seckel  in  shape 
and  color,  but  are  larger  and  come  in  season  later.  These  external  resem- 
blances to  Seckel  have  given  it  the  name  "  Late  Seckel,"  which,  however, 
is  a  misnomer,  as  a  taste  of  the  two  fruits  at  once  makes  plain.  Dorset  is 
not  nearly  as  richly  flavored  as  Seckel.  The  tree-characters  are  all  very 
good.  Since  there  are  few  good  late  pears  to  follow  Seckel,  there  may  be 
a  place  for  Dorset. 

Dorset  was  raised  from  seed  by  Lemuel  Clapp,  Dorchester,  Massachu- 
setts, but  the  exact  date  of  origin  is  unknown.  The  variety  was  intro- 
duced by  Ellwanger  and  Barry,  Rochester,  New  York,  in  1895.  During 
the  next  ten  years  it  was  placed  on  trial  by  several  state  experiment  stations, 
and  soon  gained  a  reputation  for  the  characters  noted  in  the  preceding 
paragraph. 

Tree  small,  spreading,  very  productive,  a  regular  bearer;  trunk  slender,  shaggy; 
branches  slender,  smooth,  reddish-brown  mingled  with  dull  ash-gray,  marked  with  many 
large  lenticels;  branchlets  slender,  dark  brown,  smooth,  glabrous,  with  large,  raised, 
lenticels. 

Leaf-buds  medium  to  small,  conical,  pointed,  free.  Leaves  3  in.  long,  if  in.  wide, 
oval,  leathery;  apex  taper-pointed;  margin  crenate;  petiole  if  in.  long,  slender.  Flower- 
buds  large,  long,  conical,  pointed,  free;  blossoms  open  very  early;  flowers  often  if  in.  across, 
showy,  in  dense  clusters,  from  8  to  12  buds  in  a  cluster;  pedicels  i  in.  or  less  in  length,  pubes- 
cent, greenish. 

Fruit  matures  in  December;  medium  in  size,  zf  in.  long,  2}  in.  wide,  uniform  in 
size  and  shape,  obovate-obtuse-pyriform,  with  unequal  sides;  stem  J  in.  long,  curved, 
cavity  almost  lacking,  obtuse,  shallow,  narrow,  furrowed,  compressed,  often  lipped;  calyx 
open;  lobes  separated  at  the  base,  long,  acute;  basin  narrow,  obtuse  or  often  quite  abrupt, 
gently  furrowed;  skin  thick,  smooth;  color  dull  greenish-yellow,  marked  with  a  dull  bronze- 
red  blush  on  the  exposed  cheek;  dots  many,  small,  grayish  and  russet,  conspicuous;  flesh 
yellowish-white,  firm,  granular  at  the  center,  tender,  very  juicy,  very  sweet  and  aromatic; 
quality  good.  Core  closed,  with  clasping  core-lines;  calyx-tube  short,  wide,  conical; 
seeds  large,  wide,  long,  plump,  acute,  broad  at  the  base. 


I5O  THE   PEARS   OF   NEW    YORK 

DOUGLAS 

i.  Kan.  Hort.  Soc.  Rpt.  63.  1908-09.  2.  Rural  N.  Y.  70:59,  fig.  24.  1911.  3.  U.  S.  D.A.  Year- 
book 267,  PI.  4.  1912.  4.  Rural  N.  Y.  72:458,  fig.  146.  1913.  5.  Am.  Pom.  Soc.  Rpt.  41,  42.  1915. 

In  regions  where  blight  and  heat  make  pear-growing  precarious,  and 
only  pears  with  oriental  blood,  as  Kieffer,  Garber,  and  Le  Conte,  can  be 
grown,  Douglas,  which  belongs  with  the  pears  just  named,  might  well  be 
tried.  Certainly  it  is  better  in  flavor  than  any  other  variety  of  its  class. 
The  trees  come  in  bearing  remarkably  early,  and  are  as  productive  as  those 
of  Kieffer,  though  hardly  as  large  or  as  vigorous.  The  trees  are  inclined  to 
overbear,  in  which  case  the  fruits  run  small.  The  variety  has  little  to 
recommend  it  for  New  York,  but  those  who  grow  Kieffer  might  put  it  on 
probation  with  the  hope  of  growing  a  fruit  passably  fair  for  dessert. 

Douglas  is  a  seedling  of  Kieffer  crossed,  it  is  believed,  with  Duchesse 
d'Angouleme  by  O.  H.  Ayer,  Lawrence,  Douglas  County,  Kansas,  about 
the  year  1897.  It  fruited  first  in  1902  and  attracted  the  attention  of  A.  H. 
Griesa,  also  of  Lawrence,  who  propagated  it  in  1907,  and  sent  out  speci- 
mens of  it  for  appraisement  in  October,  1910,  when  it  was  very  favorably 
reported  on  by  many  prominent  horticulturists.  In  accordance  with  Mr. 
Griesa's  suggestion,  it  was  named  Douglas  after  the  county  of  its  origin. 

Tree  medium  in  size  and  vigor,  upright,  very  productive;  trunk  slender,  smooth; 
branches  slender,  dull  brownish-red,  mottled  with  gray  scarf-skin;  branchlets  medium  in 
thickness  and  length,  smooth,  glabrous,  sprinkled  with  numerous  raised,  conspicuous 
lenticels.  Leaf -buds  large,  long,  pointed,  plump,  free;  leaf -scars  prominent.  Leaves 
3i  in.  long,  i^  in.  wide,  thick;  apex  taper-pointed;  margin  glandless,  finely  and  shallowly 
serrate;  petiole  if  in.  long.  Flower-buds  large,  long,  conical,  plump,  free;  flowers  i;  in. 
across,  white  or  occasionally  with  a  faint  tinge  of  pink,  n  or  12  buds  in  a  cluster;  pedicels 
if  in.  long. 

Fruit  matures  in  October;  large,  3^  in.  long,  25  in.  wide,  obovate-pyriform,  tapering 
at  both  ends  like  the  Kieffer;  stem  if  in.  long,  slender;  cavity  deep,  narrow,  compressed, 
often  lipped;  calyx  small,  partly  open;  basin  furrowed;  skin  thick,  tough;  color  pale  yellow, 
heavily  dotted  and  sometimes  flecked  with  russet;  dots  numerous,  small,  light  russet  or 
greenish;  flesh  tinged  with  yellow,  firm  but  tender,  granular,  very  juicy,  sweet  yet  with  an 
invigorating  flavor;  quality  good.  Core  closed,  axile;  calyx-tube  short,  wide;  seeds  long, 
plump,  acute. 

DOYENNfi  D'ALEN^ON 

i.  Am.  Pom.  Soc.  Rpt.  213.  1856.  2.  Ibid.  231.  1858.  3.  Ann.  Pom.  Beige  8:15,  PI.  1860.  4. 
Pom.  France  2:  No.  47,  PI.  47.  1864.  5.  Mas  Le  Verger  1:23,  fig.  10.  1866-73.  6.  Downing  Fr.  Trees 
Am.  742.  1869.  7.  Leroy  Diet.  Pom.  2:55,  fig.  1869.  8.  Jour.  Hort.  N.  S.  20:135.  1871.  9.  Guide 
Prat.  61,  264.  1876.  10.  Hogg  Fruit  Man.  564.  1884. 

Marmorirte  Schmalzbirne.     n.  Dochnahl  Fuhr.  Obstkunde  2:65.     1856. 

Dechantsbirne  von  Alen(on.     12.  Mathieu  Norn.  Pom.  201.     1889. 


THE    PEARS   OF   NEW   YORK  15! 

This  old  French  pear  is  worth  planting,  if  the  trees  can  be  obtained, 
because  of  its  very  late  fruits  and  long  season.  The  pears  come  in  season 
under  ordinary  conditions  in  December  and  keep  until  March.  The  fruits 
are  not  remarkable  for  either  taste  or  appearance,  but  are  good  for  a  winter 
product  when  there  is  little  competition  with  other  varieties.  The  pears 
are  admirably  adapted  for  culinary  purposes.  In  some  seasons  the  pears 
fail  to  ripen,  and  the  variety  should  be  planted  only  on  warm  soils  and  in 
situations  where  the  season  is  warm  and  long.  Tree  and  fruit  have  a  family 
resemblance  to  Easter  Beurre;  the  latter,  however,  is  generally  a  better 
pear  than  this  one.  This  variety  is  much  grown  in  Europe  on  the  quince, 
and  in  the  various  fanciful  forms  Europeans  make  use  of  in  training  fruit 
trees. 

Doyenne  d'Alencon  is  reported  to  be  a  wilding  discovered  by  the 
Abbe  Malassis  near  Alencon,  Orne,  France,  and  propagated  by  M.  Thuillier, 
a  nurseryman  at  Alencon.  There  was,  however,  a  pear  of  the  same  name 
and  season  found  at  Orleans  in  1628,  in  the  orchard  of  Le  Lectier,  the 
renowned  pomologist.  It  is  probable  that  the  pear  which  M.  Thuillier 
propagated  was  the  one  found  many  years  previously  by  Le  Lectier.  The 
variety  must  have  been  introduced  into  America  between  1840  and  1850, 
as  it  was  mentioned  by  the  American  Pomological  Society  in  1856  as  one  of 
the  promising  new  pears.  In  1858,  the  Society  added  the  variety  to  its 
fruit-catalog,  but  discontinued  recommending  it  in  1897. 

Tree  medium  in  size  and  vigor,  upright,  dense-topped,  productive;  trunk  thick,  shaggy; 
branches  stocky,  reddish-brown  lightly  covered  with  gray  scarf-skin;  branchlets  slender, 
curved,  short,  with  short  internodes,  light  brown,  with  a  faint  reddish  tinge,  smooth,  pubes- 
cent near  the  tips  of  the  new  growth,  with  numerous  small,  raised,  conspicuous  lenticels. 

Leaf -buds  small,  short,  sharply  pointed,  plump,  free;  leaf -scars  with  prominent 
shoulders.  Leaves  zj  in.  long,  15  in.  wide,  thin;  apex  taper-pointed;  margin  with  few 
glands,  coarsely  serrate;  petiole  25  in.  long,  glabrous,  with  tinge  of  red,  slender.  Flower- 
buds  small,  short,  conical,  plump,  free,  arranged  singly  on  short  spurs;  flowers  early, 
i^  in.  across,  in  dense  clusters,  average  9  buds  in  a  cluster;  pedicels  f  in.  long,  lightly 
pubescent. 

Fruit  ripe  December  to  February;  2j  in.  long,  zf  in.  wide,  medium  in  size,  obovate- 
obtuse-pyriform,  symmetrical,  uniform;  stem  f  in.  long,  thick,  curved;  cavity  obtuse, 
shallow,  symmetrical,  often  slightly  lipped,  small;  calyx  open,  large;  lobes  not  separated 
at  the  base,  broad,  narrow;  basin  narrow,  abrupt,  smooth,  symmetrical;  skin  very  thick, 
tough,  roughish ;  color  dull  greenish-yellow,  with  a  faint  orange  blush  on  the  exposed  cheek, 
marked  with  many  brown  and  russet  dots  and  netted  with  russet;  dots  numerous,  small, 
brownish-russet,  inconspicuous;  flesh  tinged  with  yellow,  granular  at  the  center,  tender  and 
melting,  juicy,  aromatic,  with  a  lively  vinous  flavor;  quality  good.  Core  large,  closed, 


152  THE   PEARS   OF   NEW   YORK 

axile,  with  clasping  core-lines;  calyx-tube  short,  wide,  conical;  seeds  large,  wide,  long, 

plump,  acute. 

DOYENNE  BOUSSOCK 

i.  Hovey  Fr.  Am.  1:31,  PI.  1851.  2.  Am.  Pom.  Soc.  Rpt.  210.  1856.  3.  Downing  Fr.  Trees  Am. 
742,  fig.  1869. 

Doyenne  Boussock  Nouvelle.     4.  Kenrick  Am.  Orch.  143.     1841. 

Beurrede  Merode.     5.  Ann.  Pom.  Beige  5:81,  PI.     1857. 

Doyenne  de  Merode.  6.  Pom.  France  2:  No.  86,  PI.  86.  1864.  8.  Guide  Prat.  64,  266.  1876.  7. 
MusLe  Verger  3:  Pt.  I,  171,  fig.  84.  1866-73. 

Doyenne  Boussoch.     9.  Leroy  Diet.  Pom.  2:58,  fig.     1869.     10.  Hogg  Fruit  Man.  564.     1884. 

Boussock.     n.  Am.  Pom.  Soc.  Cat.  36.     1883. 

Doppelte  Philippsbirne.  12.  Mathieu  Nom.  Pom.  204.  1889.  13.  Gaucher  Pom.  Prak.  Obst.  No. 
33,  PI.  61.  1894. 

This  old  Belgian  pear  is  a  leader  in  the  second  rank  of  commercial  pears 
in  this  country.  If  the  fruits  were  better  in  quality  and  kept  a  little  longer, 
the  variety  would  take  rank  among  the  best  commercial  pears,  for  the 
fruits  are  handsome  and  the  trees  are  nearly  flawless.  As  the  color-plate 
shows,  there  are  few  pears  more  attractive  than  this  one,  but  the  briskly 
acid  flavor  is  not  pleasing  to  many,  and  the  fruits  become  soft  at  the  center 
soon  after  ripening.  The  pears  are  above  medium  in  size  and  are  sometimes 
large  or  very  large.  The  seeds  are  often  abortive.  The  trees  are  very 
large  and  vigorous,  as  hardy  as  those  of  any  other  pear  to  cold,  less  sus- 
ceptible to  blight  than  most  of  their  orchard  associates,  and  are  remarkable 
for  their  prominent  buds  and  large,  thick,  glossy-green  leaves,  which  turn 
deep  red  in  the  autumn.  On  some  soils  the  trees  do  not  hold  their  crop 
well,  and  it  is  always  best  to  plant  them  where  there  is  some  protection 
against  heavy  winds.  The  trees  are  prodigious  bearers,  and  fruit  regularly, 
characters  which  make  the  variety  desirable  for  local  markets. 

This  pear  is  supposed  to  have  been  raised  by  Van  Mons  at  the  beginning 
of  the  nineteenth  century.  It  was  placed  on  sale  at  Brussels  about  1819. 
The  variety  was  first  given  the  name  Doyenne  de  Merode  in  honor  of  the 
Comte  de  Merode  of  Waterloo,  Belgium.  In  1836,  however,  the  name  was 
changed  to  Doyenne  Boussock.  The  catalog  of  the  Horticultural  Society 
of  London  shows  that  it  was  received  in  England  in  1842.  William  Kenrick, 
on  his  return  from  Europe  in  the  spring  of  1841,  brought  the  variety  to 
America.  In  1856  the  American  Pomological  Society  added  this  pear  to 
its  fruit-list. 

Tree  very  large,  vigorous,  upright-spreading,  tall,  hardy,  productive;  trunk  thick, 
shaggy;  branches  stocky,  shaggy,  grayish-brown;  branchlets  long,  with  long  internodes, 
light  brown  tinged  with  red,  overspread  with  ash-gray,  smooth,  glabrous,  with  few  elongated, 
raised,  inconspicuous  lenticels. 


DOYENNE  D'ALENgON 


DOYENNE  BOUSSOCK 


THE  PEARS  OF  NEW  YORK  153 

Leaf-buds  small,  short,  sharply  pointed,  plump,  free;  leaf -scars  with  prominent 
shoulders.  Leaves  3!  in.  long,  ij  in.  wide,  leathery;  apex  abruptly  pointed;  margin  very 
finely  serrate;  petiole  15  in.  long,  slender.  Flower-buds  small,  long  and  narrow,  conical, 
free,  singly  on  very  short  spurs;  flowers  early,  showy,  if  in.  across,  in  dense  clusters,  average 
8  buds  in  a  cluster;  pedicels  if  in.  long,  thick,  pubescent. 

Fruit  ripe  in  September;  large,  3  in.  long,  aj  in.  wide,  uniform,  obtuse-obovate-pyri- 
form,  symmetrical;  stem  i  in.  long,  very  thick;  cavity  obtuse,  rather  shallow,  broad,  often 
russeted,  furrowed,  lipped;  calyx  large,  open;  lobes  separated  at  the  base,  broad,  acute; 
basin  shallow,  wide,  obtuse,  gently  furrowed  and  wrinkled;  skin  thin,  tender,  smooth 
except  for  the  russet  nettings;  color  pale  yellow,  occasionally  with  a  mottled  pinkish-red 
blush  on  the  exposed  cheek,  more  or  less  netted  with  russet;  dots  numerous,  small,  russet, 
conspicuous ;  flesh  white,  tender  and  melting,  buttery,  very  juicy,  briskly  acid ;  quality  good* 
Core  large,  closed,  axile,  with  meeting  core-lines;  calyx-tube  very  short,  wide,  broadly 
conical;  seeds  black,  narrow,  long,  flattened,  often  abortive. 

DOYENNE  DU  COMICE 

i.  Mag.  Hort.  18:168,  fig.  16.  1852.  2.  Ann.  Pom.  Beige  8:47,  PI.  1860.  3.  Am.  Pom.  Soc. 
Rpt.  68.  1862.  4.  Pom.  France  a:  No.  58,  PI.  58.  1864.  5.  MasLe  Verger  3:  Pt.  i,  7,  fig.  2.  1866-73. 
6.  Downing  Fr.  Trees  Am.  744,  fig.  1869.  7.  Jour.  Hort.  N.  S.  17:440,  fig.  1869.  8.  Leroy  Diet.  Pom. 
2:60,  fig.  1869.  o.  Hogg  Fruit  Man.  565.  1884.  10.  Rev.  Hort.  447,  PI.  1908. 

Beurre  Robert.     II.  Leroy  Diet.  Pom.  1:418,  fig.     1867.     12.  Ibid.  2:775.     1869. 

Cornice.     13.  Am.  Pom.  Soc.  Cat.  36.     1883. 

Vereins  Dechantsbirne.  14.  Mathieu  Norn.  Pom.  293.  1889.  15.  Gaucher  Pom.  Prak.  Obit.  No. 
68,  PI.  36.  1894.  16.  Deut.  Obstsorten  5:  Pt.  14,  PI.  1909. 

This  pear  has  been  esteemed  long  and  justly  for  the  beauty  and  high 
quality  of  its  fruits.  If  its  tree-characters  were  better  the  variety  would 
take  high  place  in  commercial  orcharding  as  well  as  for  the  home  orchard, 
to  which  it  is  now  almost  wholly  confined.  The  fruits  are  very  large, 
smooth  except  for  russet  markings,  clear  handsome  yellow  at  maturity, 
sometimes  brightened  by  a  delicate  blush,  with  yellow,  fine-grained  flesh 
which  is  tender,  melting,  very  juicy,  sweet,  piquant,  perfumed.  The 
quality  is  so  good  that  the  fruits  of  this  variety  are  called  by  many  the  best 
of  all  pears.  The  list  of  faults  for  the  trees  is  as  long  as  the  list  of  merits 
for  the  fruits.  The  young  trees  make  a  poor  growth  in  the  nursery;  young 
or  old,  the  trees  must  be  humored  in  soil,  climate,  and  care;  they  are  subject 
to  blight;  while  usually  productive,  they  are  not  always  so  even  where 
vigorous,  healthy,  and  hardy;  lastly,  they  are  a  little  below  the  average  in 
hardihood  to  cold.  The  variety  is  seldom  at  home  in  New  York,  but  where 
it  thrives,  as  on  the  Pacific  slope,  it  is  a  valuable  commercial  pear,  and  is 
always  worthy  a  place  in  the  home  orchard  or  in  the  collection  of  the  pear- 
fancier.  In  Europe,  it  is  reported  as  doing  especially  well  on  the  quince. 


154  THE   PEARS   OF   NEW   YORK 

The  parent  tree  of  Doyenne  du  Cornice  was  taken  from  the  first  seed 
bed  made  in  the  fruit-garden  of  the  Cornice  Horticole,  Angers,  Department 
of  Maine-et-Loire,  France.  In  November,  1849,  it  produced  its  first  fruit, 
which  was  at  once  so  highly  esteemed  that  it  was  named  Doyenne  du 
Cornice.  It  was  placed  on  the  market  with  unusual  promptitude  and  rapidly 
distributed  in  foreign  lands,  reaching  America  about  1850.  The  variety 
was  recommended  for  general  cultivation  by  the  American  Pomological 
Society  in  1862. 

Tree  vigorous,  characteristically  upright,  dense,  usually  productive;  branches  smooth, 
dull  gray  mingled  with  greenish-brown,  marked  with  large  lenticels;  branchlets  long, 
brown  tinged  with  red,  glabrous,  with  many  small,  slightly  raised,  conspicuous  lenticels. 

Leaf -buds  large,  medium  to  long,  conical,  pointed,  nearly  free;  leaf-scars  prominent. 
Leaves  3$  in.  long,  if  in.  wide,  oval,  leathery;  margin  finely  serrate;  petiole  2  in.  long. 
Flower-buds  short,  conical,  free;  blossoms  open  late;  flowers  ij  in.  across,  in  dense  clusters, 
about  8  buds  in  a  cluster;  pedicels  f  in.  long,  slender,  pubescent,  light  green. 

Fruit  ripe  in  late  October  and  November;  large,  3  in.  long,  2j  in.  wide,  obovate-obtuse- 
pyriform  or  roundish,  with  unequal  sides;  stem  ij  in.  long,  very  thick,  usually  curved; 
cavity  obtuse,  shallow,  narrow,  russeted  and  wrinkled,  often  with  a  fleshy  ring  around  the 
base  of  the  stem;  calyx  open;  lobes  separated  at  the  base,  long,  narrow,  acuminate;  basin 
medium  to  wide,  obtuse,  often  furrowed;  skin  tough  and  granular,  smooth  except  for  the 
russet  markings,  dull;  color  clear  yellow,  often  with  a  very  faint  russet-red  blush  on  the 
exposed  cheek,  the  surface  heavily  covered  with  large  patches  and  nettings  of  attractive 
russet;  dots  many,  very  small,  dark  brown,  obscure;  flesh  tinged  strongly  with  yellow, 
fine-grained  near  the  outside  but  granular  toward  the  core,  melting,  tender,  buttery,  very 
juicy,  sweet  and  vinous,  aromatic;  quality  very  good  to  best.  Core  closed,  with  clasping 
core-lines;  calyx-tube  short,  wide,  conical;  seeds  large,  wide,  long,  rather  plump,  acute, 
often  abortive. 

DUCHESSE  D'ANGOULEME 

i.  Kenrick  Am.  Orch.  171.  1832.  2.  Downing  Fr.  Trees  Am.  381.  1845.  3.  Ann.  Pom.  Beige 
1:21,  PI.  1853.  4.  Am.  Pom.  Soc.  Rpt.  68.  1862.  5.  Pom.  France  i:  No.  17,  PI.  17.  1863.  6.  Mas 
Le  Verger  3:  Pt.  2,  79,  fig.  136.  1866-73.  7-  Leroy  Diet.  Pom.  2:98,  figs.  1869.  8.  Jour.  Hort.N.  S. 
24:26.  1873.  9.  Guide  Prat.  59,  267.  1876.  10.  Hist.  Mass.  Hart.  Soc.  1829-78.  224.  1880.  n.  Hogg 
Fruit  Man.  569.  1884. 

Duchess  of  Angouleme.     12.  Lindley  Guide  Orch.  Card.  371.     1831. 

Angouleme.     13.  Am.  Pom.  Soc.  Cat.  36.     1883. 

Herzogin  von  Angouleme.     14.  Gaucher  Pom.  Prak.  Obst.  No.  46,  PI.  43.     1894. 

The  fruits  of  Duchesse  d'Angouleme  excite  admiration  and  wonder  by 
their  enormous  size.  They  may  always  be  known  by  their  great  size, 
squat  pyriform  shape,  and  uneven  knobby  surfaces.  Well  grown,  the  pears 
have  other  virtues  than  size,  as  the  flesh  is  buttery  and  melting  with  a  rich 
and  delicious  flavor;  but  poorly  grown,  and  on  unfavorable  soils,  the  flesh 
is  granular,  coarse-grained,  but  half-melting  and  nearly  devoid  of  the  rich- 


DOYENNE  DU  COMICE 


THE  PEARS  OF  NEW  YORK  155 

» 

ness  that  characterizes  the  fruits  in  happier  situations.  Size  shrinks  also 
when  poorly  grown,  so  that  one  may  say  that  a  small  pear  of  this  variety 
is  seldom  fit  for  dessert  and  too  insipid  for  a  good  product  in  cookery.  The 
trees  are  vigorous,  hardy,  and  healthy,  bear  abundantly  under  favorable 
conditions,  and  succeed  either  as  a  standard  or  a  dwarf.  Possibly  it  is 
best  grown  as  a  dwarf,  and  in  America  at  least  is  more  often  worked  on  the 
dwarfing  quince  than  on  the  pear.  In  fact,  this  variety  is  the  favorite 
dwarf -pear  for  garden  and  home  orchard,  and  commercial  orchards  of 
dwarfed  trees  of  it  are  not  uncommon.  On  either  stock,  the  tree  makes  a 
beautiful,  symmetrical  pyramid,  comes  in  bearing  early,  and  bears  regularly. 
This  variety  is  more  popular  in  New  York  than  in  any  other  part  of  America, 
and  while  less  planted  than  formerly,  is  still  regarded  as  a  standard  late 
autumn  variety.  It  is  a  particularly  desirable  sort  for  the  pear-fancier. 

The  original  tree  of  Duchesse  d'Angouleme  was  a  wilding  growing  in 
a  garden  near  Angers,  Maine-et-Loire,  France.  About  1808,  M.  Audusson, 
a  nurseryman  at  Angers,  appreciating  the  beauty  and  excellent  quality  of 
the  pear,  obtained  the  right  to  propagate  it.  In  1812  he  began  selling 
trees  of  the  variety  under  the  name  of  "  Poire  des  Eparonnais."  In  1820, 
M.  Audusson  sent  a  basket  of  the  fruit  to  the  Duchesse  d'Angouleme  with 
a  request  for  permission  to  name  the  pear  in  her  honor ,  a  request  which  was 
granted.  At  the  exhibition  of  the  Massachusetts  Horticultural  Society 
held  in  1830,  Samuel  G.  Perkins  showed  a  specimen  which  measured  eleven 
and  three-tenths  inches.  It  was  the  only  one  that  grew  on  the  tree,  and  was 
considered  to  be  the  first  fruit  of  this  variety  produced  in  America.  The 
American  Pomological  Society  added  Duchesse  d'Angouleme  to  its  catalog- 
list  of  fruits  in  1862. 

Tree  medium  in  size,  vigorous,  upright-spreading,  dense-topped,  slow-growing,  usually 
hardy,  productive;  trunk  thick;  branches  stocky,  shaggy,  zigzag,  dull  reddish-brown 
overspread  with  scarf-skin,  marked  with  small  lenticels;  branchlets  thick,  short,  dull  light 
brown,  streaked  with  gray  scarf-skin,  smooth,  glabrous,  with  many  small,  raised  lenticels. 

Leaf -buds  small,  short,  conical,  pointed,  nearly  free;  leaf-scars  prominent.  Leaves 
2f  in  long,  if  in.  wide,  oval,  thick,  leathery;  apex  taper-pointed;  margin  marked  with 
minute  dark  brown  glands,  crenate  or  nearly  entire;  petiole  if  in.  long.  Flower-buds 
large,  long,  conical,  plump,  free,  arranged  singly  or  in  small  clusters  on  short  branches  and 
spurs;  flowers  if  in.  across,  7  or  8  buds  in  each  cluster;  pedicels  i  in.  long,  slender,  lightly 
pubescent,  greenish. 

Fruit  ripe  October  to  November;  large,  often  very  large,  4  in.  long,  3  in.  wide,  uni- 
form in  size,  oblong-obovate-pyriform,  with  irregular  and  uneven  surface  and  with  sides 
often  unequal;  stem  frequently  13  in.  long,  very  thick,  curved;  cavity  acute,  deep,  furrowed, 


156 


THE   PEARS   OF   NEW   YORK 


irregular,  often  lipped;  calyx  partly  open,  small;  lobes  short,  narrow,  acute;  basin  medium 
to  deep,  abrupt,  furrowed  and  uneven,  often  corrugated;  skin  thick,  granular,  roughened 
with  russet;  color  dull  yellow,  streaked,  spotted  and  netted  with  dull  russet;  dots  numerous, 
russet,  conspicuous;  flesh  white,  firm  becoming  somewhat  melting  and  quite  tender  when 
fully  mature,  granular,  juicy,  sweet,  rich  and  delicious  when  fully  mature;  quality  good 
to  very  good.  Core  closed,  with  clasping  core-lines;  calyx-tube  short,  wide,  conical; 
seeds  small,  narrow,  flat,  acute,  very  often  abortive. 


DUCHESSE  D'ORLlJANS 

i.  Kenrick  Am.  Orch.  143.  1841.  2.  Am.  Pom.  Soc.  Rpt.  68.  1862.  3.  Downing  Fr.  Tree;  Am. 
749.  1869.  4.  Hogg  Fruit  Man.  570.  1884. 

Duchess  of  Orleans.     5.  Hovey  Fr.  Am.  1:91,  PI.     1851. 

Saint-Nicolas.    6.  Pom.  France  i:  No.  33,  PI.  33.     1863.     7.  Cat.  Cong.  Pom.  France  343,  fig.     1906. 

Beurre  de  Saint-Nicolas.  8.  Mas  Le  Verger  3:  Pt.  I,  137,  fig.  67.  1866-73.  9-  Leroy  Diet.  Pom. 
1:426,  fig.  1867. 

Butterbirne  von  Saint-Nicolas.     10.  Mathieu  Norn.  Pom.  191.     1889. 

In  the  middle  of  the  last  century  this  pear  was  heralded  as  one  of  the 
best  of  the  French  varieties  which  were  then  coming  to  this  country  in  great 
numbers,  but  it  is  now  almost  lost  to  cultivation.  While  in  no  way  remark- 
able, the  variety  is  too  valuable  to  be  discarded.  As  the  color-plate  shows, 
the  fruits  are  prepossessing  in  appearance.  The  pears  are  bright  yellow, 
with  a  brilliant  cheek,  the  whole  fruit  being  more  or  less  mottled  with  golden 
russet.  Few  pears  are  smoother  of  skin  or  more  symmetrical  in  shape,  and 
the  fruits  are  more  uniform  in  size  than  those  of  most  varieties.  The 
quality,  as  well  as  the  appearance,  is  pleasing.  While  the  flesh  is  a  little  dry 
and  not  as  rich  in  flavor  as  that  of  most  other  varieties  of  its  season,  it  is 
so  crisp  and  refreshingly  piquant  in  contrast  to  the  sweeter,  buttery  pears 
with  which  it  ripens,  its  season  being  just  after  that  of  Bartlett,  that  the 
variety  finds  favor  with  all  who  like  pears.  The  variety  fails  in  its  tree- 
characters.  Thus,  the  trees  are  late  in  coming  in  bearing;  are  not  very 
vigorous;  are  somewhat  tender  to  cold;  and  do  not  resist  blight  well.  The 
variety  has  little  value  for  commercial  places,  but  if  the  trees  can  be  obtained, 
is  well  worth  planting  in  the  home  orchard. 

This  pear  is  a  chance  seedling  found  by  M.  Maurier  near  Angers, 
Maine-et-Loire,  France,  nearly  a  century  ago.  It  was  propagated  by  M. 
Flon,  a  nurseryman  of  Angers  and  fruited  first  in  1839.  In  England  and 
America  the  variety  has  been  chiefly  known  as  Duchesse  d' Orleans,  but 
many  French  horticulturists  have  used  the  name  Saint-Nicolas.  The 
variety  was  added  to  the  fruit-catalog  list  of  the  American  Pomological 
Society  in  1862,  but  was  dropped  from  the  list  in  1871. 


DUCHESSE  D'ANGOULEME 


DUCHESSE  D'ORLEANS 


THE    PEARS   OF   NEW   YORK  157 

Tree  medium  in  size  and  vigor,  spreading,  moderately  productive;  trunk  slender, 
shaggy;  branches  medium  in  thickness  and  smoothness,  reddish-brown  partly  overspread 
with  thin  gray  scarf-skin,  with  few  indistinct  lenticels;  branchlets  short,  with  short  inter- 
nodes,  light  brownish-red  mingled  with  green  and  partly  covered  with  thin,  gray  scarf- 
skin,  dull,  smooth,  glabrous,  with  conspicuous,  raised  lenticels. 

Leaf -buds  long,  narrow,  sharply  pointed,  plump,  free.  Leaves  3  in.  long,  ij  in.  wide; 
apex  taper-pointed;  margin  tipped  with  small,  brownish  glands,  coarsely  serrate;  petiole 
2  in.  long,  glabrous,  reddish-green.  Flower-buds  long,  conical,  sharply  pointed,  free, 
singly  on  numerous  short  spurs;  flowers  showy,  if  in.  across,  in  dense  clusters,  average 
7  buds  in  a  cluster,  the  petals  widely  separated  at  the  base;  pedicels  TV  in.  long,  slender, 
lightly  pubescent. 

Fruit  matures  in  late  September  and  October;  medium  in  size,  aj  in.  long,  2\  in.  wide, 
obovate-acute-pyriform,  symmetrical;  stem  i  in.  long,  thick;  cavity  lacking,  the  flesh 
drawn  up  in  a  symmetrical  fold  about  the  stem;  calyx  small,  open;  lobes  separated  at  the 
base,  narrow,  acute;  basin  very  shallow,  narrow,  obtuse,  smooth  or  slightly  wrinkled; 
skin  thin,  tender,  smooth;  color  yellow  overlaid  with  a  red  blush,  faintly  mottled  with 
golden  russet;  dots  numerous,  whitish  or  russet,  conspicuous;  flesh  tinged  with  yellow, 
firm,  granular,  crisp,  juicy,  subacid;  quality  good.  Core  small,  closed,  axile,  with  meeting 
core-lines;  calyx-tube  short,  conical;  seeds  long,  plump,  acute. 

DUHAMEL  DU  MONCEAU 

i.  Leroy  Diet.  Pom.  3:114,  fig-  1869.  2.  Downing  Fr.  Trees  Am.  2nd  App.  146,  fig.  1876. 
3.  W.  N.  Y.  Hon.  Soc.  Rpt.  n  8.  1881. 

Duhamel's  Butterbirne.     4.  Mathieu  Norn.  Pom.  207.     1889. 
Duhamel.     5-  Budd-Hansen  Am.  Hort.  Man.  2:241.     1903. 

The  unattractive  little  fruits  of  this  pear  would  have  small  value  were 
it  not  for  the  fact  that  they  are  delicious  in  quality  and  come  into  edible 
condition  late.  The  fruits  are  of  the  type  of  those  of  Winter  Nelis,  differing 
in  shape  somewhat,  but  are  even  better  in  quality  and  keep  longer.  The 
fruits  are  further  distinguished  by  a  musky  taste  and  perfume,  which  make 
them  especially  agreeable  to  those  who  like  rich,  sweet,  perfumed  pears. 
The  trees,  while  in  no  characters  remarkable,  are  better  than  most  of  their 
orchard  associates,  and  far  superior  to  the  unmanageable  trees  of  Winter 
Nelis  with  which  this  variety  must  compete.  After  a  probationary  period 
of  a  half  century  in  America,  Duhamel  du  Monceau  has  not  found  favor 
with  commercial  orchardists,  but  pear  fanciers  value  it  for  its  delectable 
late-keeping  fruits.  Nurserymen  find  the  trees  rather  difficult  to  grow. 

Duhamel  du  Monceau  was  obtained  from  seed  by  Andr6  Leroy,  the 
eminent  author  and  pomologist  at  Angers,  France.  In  naming  the  variety, 
M.  Leroy  said  that  his  purpose  was  to  do  honor  to  the  memory  of  the  illus- 
trious professor  who  filled  an  important  place  in  pomology,  and  who,  in 


THE   PEARS   OF   NEW   YORK 

giving  us  the  Trait e  des  arbres  fruitier s  published  in  1768,  rendered  and  still 
renders  valuable  services  to  horticulturists.  The  original  tree  began  to 
fruit  in  1862  and  was  cataloged  by  Leroy  in  1865.  The  variety  seems  to 
have  been  described  first  in  America  by  Downing  in  1876. 

Tree  vigorous,  upright,  dense,  hardy;  trunk  stocky;  branches  thick,  zigzag,  dull 
brownish-red,  covered  with  ash-gray  scarf-skin,  marked  with  numerous  large  lenticels; 
branchlets  very  thick,  short,  with  short  internodes,  brownish-red,  tinged  with  green,  dull, 
smooth,  glabrous,  with  many  conspicuous,  raised  lenticels. 

Leaf -buds  long,  obtuse,  appressed;  leaf -scars  prominent.  Leaves  3  in.  long,  15  in. 
wide,  long,  folded  lengthwise  with  the  margins  curled  under,  leathery;  apex  taper-pointed; 
margin  entire  or  coarsely  crenate;  petiole  2  in.  long,  slender.  Flower-buds  large,  long, 
conical,  plump,  free,  singly  on  short  spurs;  blossoms  open  late;  flowers  i  in.  across,  well 
distributed,  averaging  7  buds  in  a  cluster;  pedicels  ifV  in.  long,  slender,  pubescent,  pale 
green. 

Fruit  ripe  October  to  November;  above  medium  in  size,  35  in.  long,  25  in.  wide,  uniform 
in  size,  roundish-pyriform  or  at  times  oblong-pyriform,  symmetrical,  with  equal  sides; 
stem  i  in.  long,  slightly  curved,  thick;  cavity  lacking,  the  stem  being  attached  to  the  smooth, 
flat  surface;  calyx  open;  lobes  separated  at  the  base,  short,  obtuse  or  acute;  basin  shallow, 
obtuse,  gently  furrowed,  small;  skin  thin,  tender,  roughened  by  the  russet  skin,  dull;  color 
greenish-yellow  overspread  with  solid  russet,  or  splashed,  spotted  and  sprinkled  with  russet, 
the  cheek  often  solid  russet;  dots  many,  small,  russet,  obscure  because  of  the  russet  color, 
slightly  raised ;  flesh  yellowish-white,  granular  especially  around  the  core,  melting,  buttery, 
very  juicy,  vinous;  quality  very  good.  Core  variable  in  size,  closed,  with  clasping  core- 
lines;  calyx-tube  short,  wide,  conical;  seeds  elongated-oval,  wide,  plump,  acute. 

EARLY  HARVEST 

i.  Neb.  Hort.  Soc.  Rpt.  129.     1890.     2.  Budd-Hansen  Am.  Hort.  Man,  2:243.     I9°3- 

Chambers.     3.    Horticulturist    25:263,    fig.     1870.     4.    Tilton   Jour.    Hort.   8:293.     1870.     5.   Mass. 

Hort.  Soc.  Rpt.  157.     1874.     6.   Am.   Pom.  Soc.  Cat.  32.     1875.     7.   Downing  Fr.    Trees  Am.  3rd  App. 

174.     1881.     8.  Can.  Hort.  26:130.     1903.     9.  Ont.  Dept.  Agr.  Fr.  Ont.  151,  fig.     1914. 

The  fruits  of  Early  Harvest  are  so  poor  in  quality  and  rot  at  the  core 
so  soon  after  ripening,  that  the  variety  is  hardly  worth  growing  in  New  York, 
where  there  are  many  better  pears  of  its  season.  To  offset  these  defects, 
the  pears  are  large  and  handsome  for  early  fruits,  and  the  trees  are  healthy 
and  regular  and  heavy  bearers.  The  pear  is  characterized  by  a  thick, 
fleshy  stem  and  a  large  closed  core.  Nurserymen  report  that  the  tree  is 
difficult  to  propagate,  and  fruit-growers  find  that  it  is  slow  in  coming  in 
bearing;  the  growth  is  usually  straggling  and  difficult  to  manage  in  nursery 
or  orchard.  The  variety  is  more  popular  in  the  Middle  West  than  in  any 
other  part  of  the  country. 


DUHAMEL  DU  MONCEAU 


* 


EARLY  HARVEST 


THE  PEARS  OF  NEW  YORK  159 

This  variety  appears  to  have  been  brought  to  Middletown,  Kentucky, 
from  Maryland  by  Captain  William  Chambers  about  1800,  with  several 
other  varieties.  According  to  the  rules  of  pomological  nomenclature,  this 
pear  should  be  called  Chambers  as  it  was  first  known.  The  name  Early 
Harvest  was  given  the  variety  by  Kentucky  growers  because  of  its  extreme 
earliness,  and  became  so  closely  associated  with  the  variety  that  to-day  it 
is  the  only  one  with  which  the  public  is  familiar.  In  1875  tms  variety  was 
added  to  the  fruit  catalog-list  of  the  American  Pomological  Society  under 
the  name  Chambers. 

Tree  large,  very  vigorous,  upright-spreading,  dense-topped,  very  hardy,  productive 
with  age,  long-lived;  trunk  very  stocky,  shaggy;  branches  thick,  shaggy,  zigzag,  dull  red- 
dish-brown mingled  with  green  and  heavily  covered  with  grayish  scarf-skin,  marked  with 
numerous,  large,  elongated  lenticels;  branchlets  very  thick,  straight,  long,  with  long  inter- 
nodes,  dull  olive-green  mingled  with  light  brown,  smooth,  glabrous,  with  numerous  very 
conspicuous,  raised  lenticels,  variable  in  size. 

Leaf -buds  small,  short,  obtuse,  appressed;  leaf -scars  prominent.  Leaves  35  in.  long, 
2 1  in.  wide;  apex  very  abruptly  pointed;  margin  glandless,  varying  from  finely  serrate  to 
entire;  petiole  if  in.  long,  slender.  Flowers  open  early,  showy,  r|  in.  across,  well  dis- 
tributed, average  7  buds  in  a  cluster;  pedicels  i  in.  long,  thinly  pubescent. 

Fruit  ripens  in  August;  large,  3^  in.  long,  3  in.  wide,  obovate-obtuse-pyriform,  sym- 
metrical; stem  very  thick,  fleshy  at  its  juncture  with  the  cavity;  cavity  obtuse,  shallow, 
narrow,  often  slightly  wrinkled  and  drawn  up  in  fleshy  folds  around  the  base  of  the  stem ; 
calyx  small,  open;  lobes  short,  obtuse;  basin  shallow,  narrow,  obtuse,  slightly  wrinkled; 
skin  thin,  smooth;  color  pale  yellow,  more  or  less  overspread  on  the  exposed  cheek  with 
a  pinkish  blush,  with  stripes  of  carmine;  dots  numerous,  small,  greenish-russet,  obscure; 
flesh  yellowish,  firm,  granular,  crisp,  somewhat  tough,  variable  in  juiciness;  quality  poor. 
Core  large,  closed,  axile,  with  clasping  core-lines;  calyx-tube  very  long,  narrow;  seeds 
wide,  short,  plump,  obtuse. 

EASTER  BEURRE 

I.  Pom.  Mag.  2:78,  PI.  1829.  2.  Lindley  Guide  Orch.  Card.  397.  1831.  3.  Kenrick  Am.  Orch.  160. 
1841.  4.  Downing  Fr.  Trees  Am.  425,  fig.  196.  1845.  5.  Card.  Chron.  168,  fig.  1845.  6.  Mag.  Hort. 
16:73.  l85°-  7-  Am-  P°™-  Soc.  Rpt.  157.  1854.  8.  Ibid.  66.  1862.  9.  Downing  Fr.  Trees  Am.  751, 
fig.  1869.  10.  Hogg  Fruit  Man.  572.  1884.  n.  Ont.  Dept.  Agr.  Fr.  Ont.  159,  figs.  1914. 

Bergamote  de  la,  Pentecdte.     12.  Ann.  Pom.  Beige  4:41,  PI.     1856. 

Doyenne  d'Hiver.  13.  MasLe  Verger  1:43,  fig.  28.  1866-73.  '4-  Leroy  Diet.  Pom.  2:72,  fig.  1869. 
15.  Guide  Prat.  61,  265.  1876. 

Beurre  Rouppe.     16.  Mas  Pom.  Gen.  4:87,  fig.  236.     1879. 

Winter  Dechantsbirne.  17.  Mathieu  Nom.  Pom.  300.  1889.  18.  Gaucher  Pom.  Prak.  Obst.  No. 
71,  PI.  34-  1894. 

The  fruit-books  of  Europe  have  so  much  to  say  in  praise  of  Easter 
Beurre  that  the  variety  has  been  tried  time  and  time  again  in  America,  but 


l6o  THE   PEARS   OF   NEW   YORK 

nearly  always  with  unfavorable  results.  The  variety  grows  well  only  in 
comparatively  warm  climates  and  on  light,  warm,  limy  soils,  and  refuses 
to  ripen  its  crop  in  any  others.  There  are  occasional  places  in  eastern 
America  where  Easter  Beurre  can  be  well  grown,  but  for  most  part  it  is  at 
home  only  on  the  Pacific  slope.  The  fruits  are  of  first  rate  excellence  when 
at  their  best,  and  add  much  to  the  winter  supply  of  pears,  the  product  of 
few  other  winter  pears  surpassing  that  of  this  sort  from  January  to  March 
in  regions  where  it  does  well.  The  pears  are  excellent  shippers,  keep  well 
in  common  or  cold  storage,  so  that  where  the  variety  succeeds  it  is  valuable 
for  home,  and  distant  and  foreign  markets.  The  trees  are  in  every  way 
satisfactory  except  that  they  bloom  a  little  earlier  than  other  sorts,  and  are 
somewhat  more  susceptible  to  the  scab  fungus  in  both  fruit  and  foliage  than 
a  commercial  variety  should  be.  Although  a  little  too  susceptible  to  blight, 
the  trees  are  above  the  average  in  immunity,  and  are  hardy,  vigorous,  and 
productive.  The  variety  is  well  worth  planting  in  soils  and  climates  where 
the  crop  matures  properly. 

In  the  gardens  of  the  Capucin  Monastery  at  Louvain,  Belgium,  there 
was,  about  1823,  an  old  pear  tree  known  to  the  monks  as  the  Pastorale  de 
Louvain,  which  attracted  the  attention  of  Van  Mons.  He  propagated  the 
pear  and  in  due  course  distributed  it.  By  the  year  1853,  it  was  to  be  found 
pretty  generally  in  the  gardens  of  Belgium  under  the  name  of  Pastorale. 
Since  that  time  it  has  been  very  widely  disseminated,  but  unfortunately  has 
received  a  confusing  variety  of  names,  Leroy  mentioning  twenty-four  and 
Mathieu  fifty-five.  The  leading  authorities,  however,  of  England  and  this 
country  have  uniformly  adopted  the  name  Easter  Beurre.  It  was  received 
in  the  former  country  soon  after  its  first  dissemination,  and  it  was  brought 
to  this  country  not  later  than  1837.  Since  1862,  Easter  Beurre  has  appeared 
in  the  list  of  pears  recommended  for  general  cultivation  by  the  American 
Pomological  Society. 

Tree  medium  in  size,  vigorous,  upright-spreading,  open-topped,  slow-growing,  hardy; 
branches  reddish-brown  overspread  with  gray  scarf-skin,  sprinkled  with  inconspicuous 
lenticels;  branchlets  variable  in  length,  with  short  internodes,  greenish-brown  mingled 
with  red,  rough,  glabrous,  with  small,  round,  raised  lenticels. 

Leaf -buds  small,  very  short,  obtuse,  free.  Leaves  2|  in.  long,  if  in.  wide,  thin;  apex 
abruptly  pointed;  margin  finely  serrate,  the  teeth  very  short,  tipped  with  red;  petiole  2  in. 
long,  slender.  Flower-buds  small,  short,  conical,  plump,  free,  singly  on  short  spurs; 
flowers  i  %  in.  across,  occasionally  tinged  with  pink  in  the  bud,  becoming  white  when  open, 
well  distributed,  average  9  buds  in  a  cluster;  pedicels  f  in.  long,  slender,  pubescent. 


I 


EASTER  BEURJRE 


THE  PEARS  OF  NEW  YORK  l6l 

Fruit  in  season  late  December  to  February;  3  in.  long,  2|  in.  wide,  obovate-pyriform, 
with  a  short,  thick  neck;  stem  f  in.  long,  thick,  woody;  cavity  acute,  very  deep,  narrow, 
furrowed,  uneven,  compressed;  calyx  open;  lobes  narrow,  acute;  basin  deep,  narrow,  abrupt, 
furrowed  and  wrinkled;  skin  thick,  tough,  roughened  by  the  dots,  the  surface  uneven; 
color  yellow,  marked  with  many  russet  dots  and  with  patches  and  veinings  of  russet,  often 
with  a  dull  brownish-red  blush;  dots  numerous,  small,  very  conspicuous,  russet;  flesh  tinged 
with  yellow,  granular  near  the  center  and  toward  the  calyx,  tender  and  melting,  juicy, 
buttery,  sweet,  with  a  rich,  pleasant  flavor,  very  aromatic;  quality  very  good.  Core  large, 
dosed,  axile,  with  meeting  core-lines;  calyx-tube  short,  wide,  conical;  seeds  large,  wide, 
long,  plump,  acute. 

ELIZABETH 

i.  Mag.  Hart.  8:57.  1842.  2.  Ibid.  13:63,  fig.  6.  1847.  3.  Leroy  Diet.  Pom.  3:126,  fig.  1869. 
4.  Am.  Pom.  Soc.  Cat.  23.  1897. 

Manning's  Elizabeth.  5.  Downing  Fr.  Trees  Am.  385.  1845.  6.  Hovey  Fr.  Am.  2:41,  PI.  1851. 
•j.  Am.  Pom.  Soc.  Rpt.  231.  1854.  8.  Downing  Fr.  Trees  Am.  810,  fig.  1869. 

Elizabeth  de  Manning.     9.  Mas  Le  Verger  2:105,  fig.  51.     1866-73.     '<>•  Guide  Prat.  93,  269.     1876. 

Nina.     n.  Hogg  Fruit  Man.  623.     1884.     12.  Mathieu  Norn.  Pom.  258.     1889. 

Elizabeth  is  among  the  best  summer  pears  for  eastern  America,  either 
for  home  consumption  or  for  the  markets.  The  characters  which  commend 
it  are:  handsome,  well-flavored  fruits;  and  vigorous,  hardy,  productive 
trees,  which  are  as  resistant  to  blight  as  those  of  any  other  European  pear, 
and  which  come  in  bearing  early  and  bear  annually.  Faults  are:  the  fruits 
are  small,  a  fault  that  can  be  overcome  somewhat  by  thinning;  they  are  a 
little  coarse  in  texture  of  flesh,  which  is  a  little  too  gritty;  and  the  flavor, 
while  good  for  an  early  pear,  is  not  as  sweet  and  rich  as  might  be  desired. 
The  trees  are  nearly  flawless,  failing,  if  at  all,  in  not  attaining  as  great  size 
as  some  other  inhabitants  of  pear  orchards.  The  crop  is  often  borne  in 
clusters  —  a  defect  by  reason  of  which  the  fruits  are  so  often  small.  But 
even  with  these  defects,  we  must  end  as  we  began  with  the  statement  that 
this  is  one  of  the  best  summer  pears. 

In  the  year  1819,  Van  Mons  established  his  famous  nursery  at  Louvain, 
Belgium,  and  in  the  years  1830  and  1831  he  sent  from  there  two  consign- 
ments of  pear  cions  to  the  Massachusetts  Horticultural  Society,  both  of 
which  were  unfortunately  lost  in  turn  on  the  way.  Three  years  later, 
Kenrick,  Manning,  and  Dearborn,  Massachusetts  horticulturists,  requested 
him  to  forward  another  collection.  In  the  successive  springs  of  1835  and 
1836,  he  sent  two  more  collections  which  safely  arrived  in  due  course, 
though  a  large  proportion  of  the  cions  died.  These  collections  comprised 
originally  about  150  named  and  100  seedling  unnamed  varieties,  and  Van 
Mons  granted  Manning  permission  to  name  any  of  the  latter  that  might 
ii 


THE   PEARS   OF   NEW   YORK 

prove  worthy  of  cultivation.  No.  154  of  these,  Mr.  Manning1  named 
Elizabeth  (Van  Mons).  Later  on  it  was  disseminated  as  Manning's 
Elizabeth,  and  soon  after  the  name  was  shortened  to  Elizabeth.  The 
variety  was  placed  in  the  fruit-list  of  the  American  Pomological  Society  in 
1854. 

Tree  small,  upright,  dense-topped,  hardy,  very  productive;  trunk  slender;  branches 
brownish-green,  partly  overspread  with  thin,  gray  scarf-skin,  marked  by  conspicuous, 
oval  lenticels;  branchlets  slender,  long,  reddish-brown  mingled  with  green,  new  growth 
exceptionally  red,  dull,  smooth,  glabrous  except  on  the  younger  wood,  with  obscure, 
raised  lenticels. 

Leaf -buds  small,  short,  pointed,  plump,  free.  Leaves  3  in.  long,  i£  in.  wide,  stiff;  apex 
variable;  margin  almost  entire;  petiole  2  in.  long,  slender,  reddish-green;  stipules  very  small 
and  slender  when  present.  Flower-buds  small,  short,  conical,  plump,  free,  singly  on  short 
spurs;  flowers  early,  showy,  if  in.  across,  in  dense  clusters,  average  8  buds  in  a  cluster; 
pedicels  i  in.  long,  lightly  pubescent. 

Fruit  ripe  in  late  August;  small,  2|  in.  long,  z\  in.  wide,  obovate-obtuse-pyriform, 
symmetrical,  uniform;  stem  i  in.  long,  thick,  curved;  cavity  acuminate,  shallow,  narrow, 
symmetrical,  often  lipped;  calyx  large,  almost  closed;  lobes  separated  at  the  base,  short, 
narrow,  acuminate;  basin  shallow,  obtuse,  gently  furrowed  and  wrinkled;  skin  tough, 
characteristically  rough,  glossy;  color  bright  yellow,  with  a  lively,  red  cheek,  mottled  with 


1  The  fame  of  Robert  Manning  as  an  accurate  and  discriminating  American  pomologist  will  long 
endure.  Few  Americans,  one  conceives,  as  his  life  is  reviewed,  have  rendered  greater  service  in  any  field 
of  the  nation's  agriculture.  The  quantity  of  his  work  was  not  remarkably  large,  but  the  quality  was 
superfine.  Systematic  pomology  in  particular  owes  him  much  for  his  painstaking  descriptions  of  fruits, 
and  his  corrections  in  nomenclature.  Born  in  Salem,  Mass.,  July  18,  1784,  he  made  the  town  of  his  birth 
famous  as  a  pomological  center  in  America,  where,  at  the  time  of  his  death,  October  10,  1842,  his  garden 
probably  contained  a  larger  collection  of  fruits  than  had  ever  before  been  brought  together  in  America. 
Manning  began  collecting  fruits  in  1823  when  he  established  his  "  Pomological  Garden  "  at  Salem  for  the 
purpose  of  introducing  and  testing  new  varieties  of  fruits.  He  attempted  to  bring  together  all  of  the 
varieties  of  fruits  that  would  thrive  in  eastern  Massachusetts,  and  when  his  garden  was  fullest  had  about 
2000  fruits,  of  which  1000  kinds  were  pears,  to  which  fruit  he  gave  most  attention.  He  had  many  English, 
French,  and  Belgian  correspondents  from  whom  he  received  the  most  notable  fruits  grown  in  their  countries. 
He  is  said  to  have  had  a  most  remarkable  memory  and  could  carry  in  mind  the  names,  tree-habits,  and  qual- 
ities of  any  fruit  he  had  ever  seen  and  could  identify  it  at  sight.  In  whatever  group  of  pomologists 
he  chanced  to  be,  his  identifications  and  decisions  on  nomenclature  were  accepted  as  correct.  Small 
wonder,  therefore,  that  the  Book  of  Fruits,  published  by  Manning  in  1838,  at  once  took  the  place  of 
authority  for  descriptions  of  tree-fruits  and  for  such  small-fruits,  trees,  and  shrubs  as  the  author  described. 
It  was  the  first,  and  is  almost  the  only,  American  pomology  in  which  the  descriptions  were  all  made 
with  fruit  in  hand.  The  author  intended  this  book  to  be  the  first  of  a  series,  but  the  books  to  follow 
never  appeared.  He  was  one  of  the  founders  of  the  Massachusetts  Horticultural  Society.  Pear-growers 
are  indebted  to  Manning  for  the  work  he  did  in  testing  the  seedlings  sent  out  by  Van  Mons,  the  famous 
Belgian  breeder,  most  of  whose  pears  came  to  American  orchards  through  the  agency  of  the  Salem 
Pomological  Garden.  He  also  received  and  introduced  valuable  pears  from  the  London  Horticultural 
Society.  His  achievements  mark  Manning  among  the  most  notable  American  pomologists,  of  whom  no 
other  labored  as  devotedly  for  the  attainment  of  better  pears. 


ELIZABETH 


THE  PEARS  OF  NEW  YORK  163 

brownish,  minute  specks;  dots  numerous,  very  small,  conspicuous,  russet  or  brown;  flesh 
tinged  with  yellow,  slightly  granular  under  the  skin,  strongly  granular  at  the  center,  tender 
and  melting,  very  juicy,  sweet,  vinous,  aromatic;  quality  very  good.  Core  large,  closed, 
with  clasping  core-lines;  calyx-tube  short,  wide,  conical;  seeds  wide,  plump,  acute. 

FLEMISH  BEAUTY 

i.  Pom.  Mag.  3:128,  PI.  1830.  a.  Lindley  Guide  Orch.  Card.  373.  1831.  3.  Downing  Fr.  Trees  Am. 
386,  fig.  167.  1845.  4.  Proc.  Nat.  Con.  Fr.  Or.  51.  1848.  5.  Hovey  Fr.  Am.  1:51,  PI.  1851.  6.  Down- 
ing Fr.  Trees  Am.  760,  fig.  1869.  7.  Hogg  Fruit  Man.  578.  1884. 

Belle  de  Flanders.     8.  Kenrick  Am.  Orch.  172.     1832. 

Fondante  des  Bois.  9.  Ann.  Pom.  Beige  6:41,  PI.  1858.  10.  Pom.  France  i:  No.  25,  PI.  25.  1863. 
II.  Mas  Le  Verger  3:  Pt.  2,  55,  fig.  124.  1866-73.  12.  Leroy  Diet.  Pom.  2:166,  fig.  1869.  13.  Guide 
Prat.  58,  272.  1876.  14.  Soc.  Nat.  Hort.  France  Pom.  412,  fig.  1904. 

Holzfarbige  Bulterbirne.  15.  Mathieu  Nom.  Pom.  235.  1889.  16.  Gaucher  Pom.  Prak.  Obst.  No. 
49,  PI.  38.  1894. 

At  one  time  Flemish  Beauty  was  a  leading  commercial  variety  in  the 
pear  regions  of  eastern  America,  but  it  has  been  supplanted  by  other  varieties 
because  the  toll  of  blighted  trees  is  too  great,  and  the  fruits  are  too  often 
disfigured  by  the  scab  fungus.  Perhaps  the  latter  is  the  greater  fault  as 
in  some  seasons  no  applications  of  spray  give  the  pears  a  clean  cheek,  and 
they  are  blackened,  scabbed,  cracked  and  malformed  with  this  fungus. 
Not  infrequently  the  scab-infected  foliage  drops  before  the  crop  matures. 
To  offset  these  defects,  the  trees  have  to  their  credit  great  vigor,  unusual 
fruitfulness  and  as  great  hardihood  to  cold  as  those  of  any  other  variety. 
The  trees  do  not  come  in  bearing  early,  and  are  not  suitable  for  dwarfing  as 
they  overgrow  the  quince  stock.  The  fruits  are  nearly  perfect  if  scab-free 
and  properly  matured.  To  make  sure  of  perfect  maturity,  the  pears  must 
be  picked  as  soon  as  they  attain  full  size  and  be  permitted  to  ripen  under 
cover.  So  treated,  a  bright-cheeked  Flemish  Beauty  is  as  handsome  as 
any  pear,  and  is  almost  unapproachable  in  quality;  the  flavor  is  nicely 
balanced  between  sweetness  and  sourness,  very  rich,  and  has  a  pleasing 
muskiness.  Blight  and  scab  condemn  tree  and  fruit  for  commercial  orchards, 
but  a  lover  of  good  pears  should  combat  these  troubles  for  the  sake  of  the 
choice  fruits. 

The  parent  tree  of  this  variety  is  said  to  have  been  &  wilding  found  in 
a  wood  near  Alost,  East  Flanders,  Belgium,  about  the  beginning  of  the 
nineteenth  century.  It  was  cultivated  under  the  Flemish  name  of  Bosc 
Peer  or  Pear  of  the  Woods.  About  1810,  the  propagation  of  the  variety 
was  taken  up  by  Van  Mons  who  introduced  it  a  few  years  later  under  the 
name  Fondante  des  Bois  by  which  name  it  was  known  in  Europe  for  many 
years.  Lindley,  writing  in  1831,  described  this  variety  under  the  name 


164  THE   PEARS   OF   NEW   YORK 

Flemish  Beauty,  and  it  appeared  then  to  be  in  pretty  general  cultivation 
in  England.  Styling  it  Barnard,  Hovey  wrote,  in  1851,  that  Flemish 
Beauty  "  had  been  known  in  Dorchester,  Massachusetts,  for  nearly  twenty 
years,"  so  that  it  is  to  be  inferred  that  the  variety  was  introduced  to  this 
country  prior  to  1830  and  possibly  by  some  one  by  the  name  of  Barnard. 
The  rapid  distribution  of  this  pear  was  promoted  by  Van  Mons  who  gave 
numerous  grafts  of  it  to  his  friends  and  correspondents.  The  fact  that  the 
variety  has  over  sixty  synonyms  may  be  taken  as  some  testimony  to  its 
popularity  and  excellence.  At  the  first  meeting  of  the  American  Porno- 
logical  Society  held  in  1848,  Flemish  Beauty  was  placed  in  the  list  of  pears 
recommended  for  general  cultivation,  a  place  it  has  since  retained. 

Tree  medium  in  size,  vigorous,  spreading,  with  drooping  branches,  hardy,  productive; 
trunk  smooth;  branches  thick,  shaggy,  bright  reddish-brown,  with  dull  gray  scarf-skin, 
large  lenticels;  branchlets  thick,  short,  with  short  internodes,  reddish-brown,  smooth, 
glabrous,  with  many  large,  raised  lenticels. 

Leaf -buds  large,  long,  obtuse,  pointed,  nearly  free;  leaf-scars  prominent.  Leaves 
3^  in.  long,  if  in.  wide,  oval,  thick,  leathery;  apex  taper-pointed:  margin  finely  serrate; 
petiole  2  in.  long,  usually  slender.  Flower-buds  very  large,  long,  conical  or  pointed,  very 
plump,  free;  flowers  if  in.  across,  in  dense  clusters,  usually  7  buds  in  a  cluster;  pedicels 
ij  in.  long,  slender,  slightly  pubescent,  light  green. 

Fruit  ripe  in  late  September  and  early  October;  large,  nearly  25  in.  long,  2^  in.  wide, 
uniform  in  size  and  shape,  roundish  or  obovate-obtuse-pyriform,  symmetrical,  with  nearly 
equal  sides;  stem  i|  in.  long,  thick;  cavity  acute,  shallow  to  deep,  narrow,  slightly  russeted, 
a  little  furrowed;  calyx  open;  lobes  partly  separated  at  the  base,  short,  obtuse;  basin  shal- 
low, narrow,  abrupt,  symmetrical;  skin  thick,  tough,  roughish,  dull;  color  clear  yellow, 
overspread  on  the  exposed  cheek  with  a  dotted  and  marbled  red  blush;  dots  numerous, 
russet,  small,  conspicuous;  flesh  yellowish-white,  firm,  becoming  melting  and  tender, 
granular,  juicy,  sweet,  aromatic,  with  a  slight  musky  flavor;  quality  very  good.  Core 
closed,  with  clasping  core-lines;  calyx-tube  short,  wide,  conical;  seeds  rather  long,  plump, 
acute. 

FONDANTE  DE  NOEL 

i.  Mag.  Hart.  21:267,  fig.  9.  1855.  2.  Ann.  Pom.  Beige  7:67,  PI.  1859.  3.  Pom.  France  i:  No.  14, 
PI.  14.  1863.  4.  Mas  Le  Verger  1:65,  fig.  39.  1866-73.  5.  Downing  Fr.  Trees  Am.  764.  1869. 
6.  Hogg  Fruit  Man.  580.  1884. 

Belle  apres  Noel.     7.  Mclntosh  Bk.  Card.  2:459.     1855. 

Weihnachlsbirne.     8.  Dochnahl  Fuhr.  Obstkunde  2:62.     1856.     9.  Mathieu  Norn.  Pom.  296.     1889. 

Belle  de  Noel.     10.  Leroy  Diet.  Pom.  1:209,  fig.     1867. 

It  is  doubtful  whether  this  rather  rare  European  pear  can  be  purchased 
from  American  nurserymen  now,  but  possibly  it  may  be  had,  and  at  least 
it  could  be  re-propagated  from  old  trees.  The  fruit  is  distinguished  by  its 
trim,  top-shaped  form  and  handsome  coat,  usually  enlivened  with  a  dull 


FLEMISH  BEAUTY 


THE  PEARS  OF  NEW  YORK  165 

color  on  the  sunny  side.  The  flesh,  while  gritty  near  the  core,  is  tender, 
juicy,  buttery,  very  rich,  sweet,  and  aromatic.  It  is  just  the  pear  for  those 
who  prefer  sweetness  to  vinousness  or  piquancy,  and  who  object  to  even  a 
trace  of  astringency.  The  trees,  while  only  medium  in  size,  are  vigorous, 
hardy,  healthy,  and  productive.  If  the  variety  grows  elsewhere  as  well  as 
it  does  on  the  grounds  of  the  New  York  Agricultural  Experiment  Station  it 
is  too  good  to  be  lost.  The  fruits  are  in  season  and  at  their  best  for 
Christmas. 

This  pear  was  raised  from  seed  by  Major  Esp6ren,  Mechlin,  Belgium. 
The  tree  fruited  first  in  1842  and  was  given  the  name  Fondante  de  Noel  to 
indicate  the  day  on  which  it  was  tasted  for  the  first  time.  In  1862  a  pear 
called  Souvenir  d1  Esperen,  attributed  to  seed  grown  by  Berckmans,  a  noted 
Belgian  horticulturist  living  in  the  United  States,  was  put  forth,  but  after 
examination  there  did  not  appear  to  be  any  difference  in  either  the  fruit 
or  the  wood  of  this  tree  from  that  of  the  variety  grown  by  Major  Esp6ren. 
Because  the  name  Souvenir  d'  Esperen  appears  in  connection  with  Fondante 
de  Noel,  the  variety  has  been  confused  with  another  pear  which  was  raised 
by  Major  Esperen  and  named  Souvenir  d' Esperen.  The  two,  however, 
are  entirely  distinct  and  the  last-named  sort  has  long  been  known  and  is 
still  found  growing  in  certain  pear  orchards  of  the  eastern  United  States. 

Tree  medium  in  size  and  vigor,  upright,  hardy,  productive;  trunk  thick,  smooth; 
branches  brownish-green,  nearly  covered  with  gray  scarf-skin;  branchlets  slender,  with 
long  internodes,  smooth,  glabrous,  marked  with  conspicuous,  raised  lenticels. 

Leaf -buds  large,  long,  conical,  plump,  free.  Leaves  35  in.  long,  i|  in.  wide;  apex 
taper-pointed;  margin  glandless,  finely  serrate;  petiole  2g  in.  long.  Flower-buds  large, 
long,  plump,  free,  singly  on  short  spurs;  flowers  showy,  15  in.  across,  white  often  tinged 
pink  on  the  edges  of  the  petals,  average  9  buds  in  a  cluster;  pedicels  J  in.  long. 

Fruit  matures  December  to  January;  large,  2}  in.  long,  2j  in.  wide,  roundish-turbinate, 
irregular;  stem  f  in.  long,  thick,  woody,  obliquely  set;  cavity  obtuse,  shallow,  narrow, 
furrowed,  often  lipped;  calyx  small,  nearly  closed;  basin  narrow,  obtuse,  furrowed;  skin 
roughened  by  russet  dots  and  patches;  color  dull  greenish-yellow,  with  many  dots,  flecks 
and  patches  of  russet,  often  with  a  faint  trace  of  brownish-red  on  the  sunny  side;  dots 
numerous,  small,  russet,  rather  conspicuous;  flesh  white,  gritty  only  near  the  core,  tender, 
buttery,  juicy,  sweet,  highly  aromatic;  quality  good  to  very  good;  core  large,  with  meeting 
core-lines;  calyx-tube  short,  wide;  seeds  large,  long,  plump,  acute. 

FONTENAY 

i.  Am.  Pom.  Soc.  Cat.  38.     1883. 

Jalousie  de  Fontenay  Vendee,  i.  Downing  Fr.  Trees  Am.  396,  fig.  173.  1845.  3.  Am.  Pom.  Soc. 
Rpt.  68.  1862. 

Belle  de  Esquermes.     4.  Mag.  Horl.  20:135.     1854. 


166 


THE    PEARS   OF    NEW   YORK 


Jalousie  de  Fontenay.  5.  Pom.  France  i:  No.  44,  PI.  44.  1863.  6.  Hogg  Fruit  Man.  303.  1866. 
7.  MasLe  Verger  3:  Pt.  2,  157,  fig.  175.  1866-73.  8.  Leroy  £to.  Pow.  2:295,  fig.  1869.  9.  Guide  Prat. 
64,  281.  1876. 

Birn  von  Fontenay.     10.  Mathieu  Norn.  Pom.  215.     1889.     n.  Lucas  Tafclbirnen  87,  fig.     1894. 

The  reader  will  discover  no  noteworthy  characters  in  the  description 
of  this  pear;  nor  does  the  accompanying  illustration  make  the  variety 
particularly  alluring,  although  the  color-plate  scarcely  does  the  fruits 
justice  in  either  size  or  color.  The  variety  is  to  be  found  in  many  old 
orchards  in  eastern  America,  but  was  long  since  relegated  by  pear-growers 
to  the  limbo  of  nurserymen's  catalogs.  The  only  reason  for  giving  it  a 
place  in  The  Pears  of  New  York  is  that  the  variety  was  once  prominent, 
and  references  to  it  and  comparisons  with  it  are  so  common  in  horticultural 
literature  that  pear-growers  are  certain  to  want  to  know  something  about 
it.  As  the  following  description  shows,  the  variety  is  but  mediocre  in  tree 
and  fruit. 

Early  in  the  eighteenth  century  M.  Leveque,  an  architect,  acquired 
possession  of  an  estate  near  Fontenay,  France.  A  number  of  pear  seedlings 
were  growing  upon  this  property,  one  of  which  was  so  good  as  to  attract 
M.  Leveque's  attention  and  he  began  propagating  it  in  1828.  Later  he 
distributed  cions  of  the  variety  to  his  friends  under  the  name  Poire  de  Fon- 
tenay. Soon  afterward  the  name  was  changed  to  Jalousie  de  Fontenay. 
Leroy  took  the  variety  to  the  garden  of  the  Horticultural  Society  of  Angers 
about  1835,  from  which  place  it  was  still  more  widely  disseminated.  It 
soon  found  its  way  to  America  where  it  gained  early  popularity.  In  1862 
the  American  Pomological  Society  listed  this  variety  in  its  fruit-catalog 
under  the  name  Jalousie  de  Fontenay,  but  shortened  the  name,  in  1883, 
to  Fontenay.  In  1899,  however,  the  name  disappeared  from  this  catalog 
and  has  never  been  replaced. 

Tree  medium  in  size,  vigorous,  upright,  dense-topped,  hardy;  trunk  slender,  smooth; 
branches  slender,  brown  mingled  with  green,  partly  covered  with  thin,  gray  scarf-skin; 
branchlets  thick,  long,  with  short  internodes,  light  brownish-green,  faintly  tinged  with  red, 
dull,  the  new  growth  pubescent  near  the  ends,  smooth,  with  numerous,  conspicuous,  small, 
raised  lenticels. 

Leaf -buds  very  small,  short,  sharply  pointed,  free;  leaf -scars  with  large,  prominent 
shoulders.  Leaves  3  in.  long,  i|  in.  wide,  very  thick;  apex  taper-pointed;  margin  almost 
glandless,  finely  serrate;  petiole  2  in.  long,  variable  in  size,  glabrous;  stipules  very  slender, 
tinged  red.  Flower-buds  small,  short,  conical,  free,  singly  on  very  short  spurs;  flowers 
late,  showy,  if  in.  across,  in  dense  clusters,  average  7  buds  in  a  cluster;  pedicels  f  in.  long, 
lightly  pubescent. 


FONTENAY 


THE  PEARS  OF  NEW  YORK  167 

Fruit  matures  in  October;  small,  2§  in.  long,  2  in.  wide,  oblong-acute-pyriform,  sym- 
metrical, with  equal  sides;  stem  f  in.  long,  curved;  cavity  lacking,  the  flesh  folded  around 
the  base  of  the  stem,  often  lipped;  calyx  partly  open;  lobes  broad,  acute;  basin  shallow, 
narrow,  obtuse,  slightly  wrinkled,  symmetrical;  skin  thick,  tough,  smooth;  color  dull 
yellowish-green,  netted  and  patched  with  russet,  with  a  tinge  of  red  on  the  exposed  cheek; 
dots  numerous,  small,  russet,  obscure;  flesh  strongly  granular  at  the  center,  tender  and 
melting,  very  juicy,  subacid;  quality  good.  Core  large,  closed,  axile,  with  meeting  core- 
lines;  calyx-tube  short,  narrow,  funnel-shaped;  carpels  emarginate;  seeds  large,  wide,  long, 
plump,  acute. 

FORELLE 

I.  Trans.  Land.  Hort.  Soc.  5:408,  PL  XVII.  1824.  a.  Pom.  Mag.  3:112,  PL  1830.  3.  Lindley 
Guide  Orch.  Card.  399.  1831.  4.  Prince  Pom.  Man.  1:130.  1831.  5.  Downing  FT.  Trees  Am.  389, 
fig.  169.  1845.  6.  Mag.  Hort.  13:339,  fig.  27.  1847.  7.  Downing  Fr.  Trees  Am.  765.  1869.  8.  Leroy 
Diet.  Pom.  2:183,  figs.  1869.  p.  Mas  Pom.  Gen.  1:115,  fig.  58.  1872. 

Forellenbirne.  10.  Christ  Handb.  514.  1817.  n.  Dochnahl  Fiihr.  Obstkunde  a:  12.  1856.  la. 
Lauche  Deut.  Pom.  II :  No.  23,  PL  23.  1882. 

Florelle.     13.  Prince  Treat.  Hort.  13.     1828. 

Trout  Pear.     14.  Card.  Chron.  804,  fig.     1846. 

The  pear  fancier  prizes  Forelle  for  its  singularly  handsome  and  dis- 
tinctive fruits,  which  are  also  of  very  good  quality.  Forelle  pleases  the 
eye  as  well  as  any  pear  for  bright  colors,  and  is  distinguished  among  fruits 
of  its  kind  by  its  trout-like  specklings  from  which  comes  the  name  Forelle, 
the  German  name  for  trout.  Looks  do  not  belie  taste  for  the  flesh  is  delicate 
and  buttery,  is  highly  flavored,  and  satisfies  those  who  regard  high  quality 
a  prime  requisite  in  a  pear.  The  trees  are  very  satisfactory  in  warm  soils 
and  exposures,  but  fail  in  heavy  clays  and  cold  climates.  The  variety  is 
worth  growing  for  its  beautiful  and  distinctive  fruits. 

Nothing  is  very  certainly  known  of  the  origin  of  this  pear,  but  it  seems 
highly  probable  that  it  had  its  birth  in  northern  Saxony  at  the  beginning 
of  the  eighteenth  century.  From  Germany  it  was  taken  to  Flanders,  and 
from  there  introduced  into  England.  In  the  latter  country,  it  was  first 
fruited  by  Thomas  Andrew  Knight,  President  of  the  Horticultural  Society 
of  London,  who,  in  1823,  sent  cions  to  the  Honorable  John  Lowell,  President 
of  the  Massachusetts  Horticultural  Society.  Forelle  became  quite  widely 
disseminated  in  the  eastern  United  States  during  the  first  half  of  the 
eighteenth  century,  and  was  considered  by  many  pomologists  a  pear  of 
merit.  At  the  present  time,  however,  the  variety  has  almost  disappeared 
from  cultivation.  Its  place  has  been  filled  by  Vermont  Beauty,  a  pear 
introduced  from  Vermont  more  than  forty  years  ago.  It  is  not  improbable 
that  these  two  varieties  are  identical.  Vermont  Beauty  may  be  the  old 
German  pear  renamed. 


1 68  THE   PEARS   OF   NEW   YORK 

Tree  medium  in  size,  vigorous,  upright,  very  hardy  and  very  productive;  branches  few, 
dark  brownish-red,  sprinkled  with  numerous  lenticels;  branchlets  long,  pubescent  on  the 
youngest  shoots.  Leaves  small,  flat,  roundish-ovate;  flowers  open  early. 

Fruit  ripens  November  to  December;  medium  in  size,  3  in.  long,  2  in.  wide,  oblong- 
obovate-pyriform,  with  a  neck  variable  in  length;  stem  i  in.  long,  slender;  cavity  shallow, 
oblique,  narrow,  often  lipped;  calyx  small,  open;  lobes  broad;  basin  shallow,  narrow, 
abrupt;  skin  smooth;  color  yellow,  more  or  less  overlaid  with  red,  deepening  to  rich  crimson 
next  to  the  sun,  profusely  covered  with  grayish-russet  dots  which  are  margined  or  rayed 
with  crimson;  dots  numerous,  large  and  small,  russet  or  grayish;  flesh  white,  fine-grained, 
although  slightly  granular  at  the  center,  melting,  buttery,  juicy,  aromatic,  with  a  rich, 
vinous  flavor;  quality  good.  Core  medium  in  size;  seeds  nearly  black,  of  medium  size. 

FOX 

I.  Budd-Hansen  Am.  Hort.  Man.  2:245.     1903.     2.  Ragan  Nom.  Pear,  B.  P.  I.  Bui.  126:123.     1908. 
B.  S.  Fox.     3.  Downing  Fr.  Trees  Am.  2nd  App.  154.     1876.     4.  Am.  Pom.  Soc.  Rpt.  42,  fig.     1877. 
5.  Card.  Man.  22:369.     1880.     6.  Mo.  Hort.  Soc.  Rpt.  170.     1883. 

Fox  seems  to  have  failed  in  the  pear-growing  regions  of  America,  in 
spite  of  its  having  several  excellent  characters  in  both  fruit  and  tree.  The 
fruits  are  not  quite  attractive  enough  to  sell  on  the  markets  or  to  grace  the 
table  of  the  amateur,  their  rough,  russet  skins  detracting  greatly  from  their 
appearance.  When  the  skin  is  removed,  however,  a  better  late  fall  pear 
cannot  be  found.  The  flesh  is  white,  fine  in  texture,  very  juicy,  melting, 
and  has  a  brisk,  vinous  flavor  and  a  pleasant  aromatic  smell  and  taste  that 
at  once  place  the  quality  very  high.  The  trees  are  but  mediocre  in  the 
prime  characters  of  a  good  orchard  plant,  and  condemn  the  variety  for  any 
purpose  other  than  the  collector's  plantation. 

Fox  is  one  of  many  seedlings  originated  by  B.  S.  Fox,1  San  Jose,  Cali- 
fornia. Most  of  these  seedlings  were  raised  from  seed  of  Belle  Lucrative 


1  Bernard  S.  Fox  was  a  pioneer  nurseryman  and  fruit-grower  in  California  who  gave  much  time  to 
improving  the  pear  through  seedlings.  During  his  stay  of  thirty  years  in  the  state  of  his  adoption  he  was 
noted  for  his  energy  and  enterprise  in  every  industry  that  had  to  do  with  fruit-growing.  Fox  was  an 
Irishman  who  came  to  America  in  1848  and  began  work  in  the  garden  and  nurseries  of  Hovey  and  Company 
of  Boston.  A  few  years  later  he  emigrated  with  the  gold-seekers  to  California  where,  shortly,  he  settled 
at  San  Jose  as  a  nurseryman  and  fruit-grower.  Eventually  he  became  possessed  of  a  considerable  amount 
of  land  the  increasing  value  of  which  made  him  a  very  wealthy  man,  and  he  took  pleasure  in  being  a  patron 
of  horticulture  as  well  as  a  worker  in  its  several  fields.  Early  in  his  career  at  San  Jose  his  interest  was 
aroused  in  the  production  of  new  pears  from  seed.  He  was  a  most  conscientious  selecter  and  only  the 
best  survived  in  his  orchards.  He  was  at  all  times  extremely  anxious  not  to  cumber  the  list  of  pears  with 
worthless  varieties.  Out  of  a  great  number  of  seedlings,  only  three  finally  received  his  approval,  P.  Barry, 
Fox,  and  Colonel  Wilder.  All  have  high  places  in  the  pear  lists  of  California  and  the  United  States, 
and  do  honor  to  an  enthusiastic  and  painstaking  breeder  of  pears.  For  many  years  before  his  death  in 
July,  1880,  he  was  the  Vice  President  of  the  American  Pomological  Society  for  California.  Bernard  S. 
Fox  was  one  of  the  first  fruit-growers  to  bring  fame  to  California,  and  Californians  are  justly  proud  of  him. 


THE  PEARS  OF  NEW  YORK  169 

and  Fox  is  among  this  number.  The  exact  date  of  origin  cannot  be  deter- 
mined, but  it  is  assumed  to  have  been  in  the  early  seventies.  The 
variety  is  considered  to  be  one  of  the  best  of  Fox's  seedlings. 

Tree  medium  in  size  and  vigor,  upright-spreading,  round-topped,  moderately  pro- 
ductive; trunk  slender;  branches  stocky,  smooth,  greenish-brown  overspread  with  grayish 
scarf-skin;  branchlets  thick,  short,  with  short  internodes,  zigzag,  glabrous,  sprinkled  with 
small,  raised  lenticels.  Leaf -buds  long,  obtuse,  pointed,  free.  Leaves  z|  in.  long,  1}  in. 
wide,  thick;  apex  abruptly  pointed;  margin  nearly  entire  to  finely  serrate.  Flower-buds 
conical,  pointed,  free;  flowers  open  early. 

Fruit  ripens  October  to  November;  large,  3!  in.  long,  zj  in.  wide,  oblong-obovate- 
pyriform;  stem  i^  in.  long,  very  thick,  curved,  obliquely  set;  cavity  very  shallow  or  lacking, 
the  flesh  folded  up  around  the  base  of  the  stem;  calyx  closed  or  slightly  open,  variable  in 
size;  lobes  much  separated  at  the  base,  short,  broad,  acute;  basin  shallow,  narrow,  very 
small,  furrowed  and  compressed;  skin  thick,  granular,  tough,  roughened  by  the  russet 
dots;  color  russet-yellow,  often  with  a  russet-red  blush  on  the  side  next  to  the  sun,  almost 
entirely  overspread  with  russet;  dots  numerous,  conspicuous,  russet;  flesh  white,  granular 
near  the  core,  melting,  very  juicy,  sweet  mingled  with  a  brisk,  vinous  flavor,  richly  aromatic; 
quality  very  good.  Core  large,  closed;  calyx-tube  short,  wide;  seeds  wide,  plump,  acute. 

FREDERICK  CLAPP 

I.  Downing  Fr.  Trees  Am.  2nd  App.  148,  fig.  1876.  2.  Mass.  Hort.  Soc.  Rpt.  Pt.  II,  94.  1876. 
3.  Am.  Pom.  Soc.  Cat.  34.  1877.  4.  Budd-Hansen  Am.  Hort.  Man.  2:245.  I9°3- 

Clapp  No.  zz.  5.  Mass.  Hort.  Soc.  Rpt.  90.  1872.  6.  Ibid.  Pt.  II,  153.  1874.  7.  Am.  Pom.  Soc. 
Rpt.  38,  66,  119.  1875. 

Frederick  Clapp  has  a  place  on  the  pear  list,  because  it  is  one  of  the 
few  good  varieties  with  acidulous  fruits.  The  refreshing,  piquant  flavor, 
the  tender,  melting,  very  juicy  flesh,  and  the  bright  lemon-yellow  color 
with  only  a  trace  of  red  give  sufficient  charm  and  character  to  the  fruits  to 
make  the  variety  desirable  in  every  collection  of  good  pears.  The  fruits 
come  in  season  with  those  of  Beurre  Superfin,  and  surpass  them  in  quality 
at  least.  The  trees  are  vigorous  and  healthy  and  form  open,  shapely, 
wide-spreading  heads  that  commend  them  for  orchard  management.  They 
grow  with  rapidity  and  vigor,  come  in  bearing  early,  and  are  unusually 
fruitful.  The  variety  is  seldom  planted  in  commercial  orchards,  but  it 
has  a  welcome  place  in  every  home  orchard  fortunate  enough  to  have  it. 

This  pear  was  raised  about  1870  by  Lemuel  Clapp,  Dorchester,  Massa- 
chusetts, brother  of  Frederick  and  Thaddeus  Clapp,  all  of  whom  were  the 
producers  of  large  numbers  of  pear  seedlings,  several  of  which  have  been 
named.  In  all  probability  this  variety  is  a  cross  between  Urbaniste  and 
Beurre  Superfin.  At  various  exhibitions  and  meetings  of  the  Massachu- 


170  THE    PEARS   OF   NEW   YORK 

setts  Horticultural  Society  in  the  years  1872,  1874,  1875,  and  1876  it  was 
shown  and  favorably  reported  on,  and  in  1875  received  high  praise  in  a 
report  of  the  Massachusetts  State  Fruit  Committee  to  the  American  Pomo- 
logical  Society.  In  1877  the  latter  Society  added  Frederick  Clapp  to  its 
list  of  fruits  recommended  for  general  cultivation. 

Tree  large,  vigorous,  upright-spreading,  with  open  top,  hardy;  trunk  thick,  shaggy; 
branches  stocky,  shaggy,  zigzag,  dull  reddish-brown,  overspread  with  thick  ash-gray  scarf- 
skin,  marked  with  many  small  lenticels;  branchlets  thick,  dull  reddish-brown,  tinged 
with  green,  smooth  except  for  the  lenticels,  glabrous,  with  many  small,  raised  lenticels. 

Leaf-buds  small,  short,  conical  or  pointed,  plump,  usually  free.  Leaves  3  in.  long, 
ij  in.  wide,  ovate,  stiff;  apex  taper-pointed;  margin  finely  serrate,  tipped  with  very  fine, 
sharp-pointed,  reddish-brown  glands;  petiole  i^  in.  long,  slender,  glabrous.  Flower-buds 
small,  short,  conical,  plump,  free;  flowers  cup-shaped,  often  with  a  disagreeable  odor, 
i  in.  wide,  averaging  9  buds  in  a  cluster;  pedicels  i  in.  long,  thick,  pubescent,  pale  green. 

Fruit  ripe  in  October;  medium  in  size,  more  than  2  in.  long,  af  in.  wide,  variable  in 
size,  roundish  or  obovate,  irregular  in  shape;  stem  f  in.  long,  thick;  cavity  variable  in  out- 
line and  smoothness,  often  with  a  fleshy  fold  drawn  up  around  the  base  of  the  stem;  calyx 
open;  lobes  short,  broad,  obtuse;  basin  deep,  wide,  abrupt,  usually  smooth,  symmetrical: 
skin  thin,  tender,  smooth;  color  lemon-yellow,  often  marked  with  flecks  and  mottlings  of 
russet;  dots  numerous,  small,  russet,  obscure;  flesh  with  a  very  faint  tinge  of  yellow,  fine, 
tender,  melting,  characteristically  juicy,  sweet,  with  a  rich  sprightliness;  quality  very  good. 
Core  closed,  axile,  with  clasping  core-lines;  calyx-tube  very  short,  wide,  broadly  conical; 
carpels  obovate;  seeds  large,  wide,  long,  plump,  acute. 

GANSEL  SECKEL 

i.  Downing  Fr.  Trees  Am.  502.     1857.     2.  Ibid.  770.     1869. 

Gansel-Seckle.    3.  Jour.  Hort.  N.  S.  20:30,  fig.    1871.    4.  Hogg  Fruit  Man.  585.    1884.     5.  Jour.  Hort. 
3rd  Ser.  23:464.     1891.     6.  Bunyard  Handb.  Hardy  Fr.  177.     1920. 

There  are  no  good  reasons  why  this  pear  should  be  grown,  it  having 
received  much  more  attention  than  it  deserves  during  the  half  century  it 
has  been  in  America.  Perhaps  it  suffices  to  say  that  the  fruits  and  trees 
are  in  no  way  equal,  except  in  size  of  fruit,  to  those  of  Seckel,  with  which 
variety  it  would  compete,  although  the  crop  ripens  a  little  later.  While 
the  pears  are  larger  than  those  of  Seckel,  the  yield  is  not  as  great  as  the  trees 
do  not  bear  as  regularly,  nor  abundantly.  The  fruits  are  not  as  well 
flavored,  nor  as  attractively  colored.  The  variety  is  still  offered  by  many 
nurserymen,  most  of  whom,  however,  condemn  it  with  faint  praise. 

According  to  Bunyard,  Gansel  Seckel  was  raised  from  seed  a  century 
ago  by  a  Mr.  Williams  of  Pitmaston,  Worcester,  England.  It  was  obtained 
by  crossing  Seckel  with  Gansel  Bergamot,  whence  its  name. 


FREDERICK  CLAPP 


V 


/ 


f 


GANSEL  SECKEL 


THE    PEARS   OF   NEW   YORK  17! 

Tree  medium  in  size  and  vigor,  upright-spreading,  variable  in  yield ;  branches  slender, 
zigzag,  sprinkled  with  numerous  lenticels;  branchlets  thick,  light  reddish-brown  mingled 
with  green,  smooth,  glabrous,  with  small,  roundish,  raised,  conspicuous  lenticels.  Leaf- 
buds  small,  short,  pointed,  appressed.  Leaves  2^  in.  long,  i£  in.  wide;  apex  taper-pointed; 
margin  tipped  with  few  reddish  glands,  coarsely  serrate;  petiole  ij  in.  long.  Flower-buds 
small,  short,  conical,  plump,  free;  flowers  open  early,  ij  in.  across;  pedicels  $  in.  long. 

Fruit  ripens  in  late  October  and  November;  small  to  medium,  a§  in.  long,  af  in.  wide, 
irregular,  oblate-pyriform;  stem  f  in.  long,  stout;  cavity  variable  in  width,  shallow,  irreg- 
ular; calyx  small,  closed ;  lobes  erect,  acute;  basin  variable  in  width,  deep;  skin  roughened 
with  russet,  uneven;  color  pale  yellow,  overspread  with  thin  cinnamon-russet,  sometimes 
faintly  blushed  on  the  exposed  cheek ;  dots  distinct,  cinnamon-russet ;  flesh  yellowish-white, 
coarse,  melting,  buttery,  juicy,  highly  aromatic,  with  a  rich  perfume,  sweet,  but  without 
the  spicy  flavor  of  the  Seckel;  quality  very  good. 

GARBER 

i.  Am.  Pom.  Soc.  Cat.  48.  1891.  a.  Budd-Hansen  Am.  Hort.  Man.  2:247.  1903.  3.  Chico  Nur. 
Cat.  12.  1904.  4.  Cornell  Sta.  Bui.  332:481.  1913. 

Garber's  Hybrid.  5.  Black  Cult.  Peach  and  Pear  229,  242.  1886.  6.  Harcourt  Fla.  Fruits  255.  1886. 
7.  Hood  Cat.  25.  1905. 

A  few  trivial  differences  separate  Garber  from  Kieffer  —  the  fruits  of 
both  are  poor.  The  pears  ripen  a  week  or  two  earlier  than  those  of 
Kieffer,  are  a  little  rounder,  natter  at  the  ends,  and  some  say  are  a  little 
better  in  quality  —  certainly  they  are  no  worse  to  eat  out  of  hand.  The 
tree  is  hardy  to  heat  and  cold,  and  is  much  planted  in  the  southern  states, 
and  in  the  Mississippi  Valley,  North  and  South.  The  variety  might  be 
sparingly  planted  in  New  York  as  an  ornamental. 

Garber  is  one  of  many  seedlings  of  the  Chinese  Sand  pear,  raised  by 
J.  B.  Garber,  Columbia,  Pennsylvania,  sometime  previous  to  1880.  It  is 
supposed  to  be  of  hybrid  origin.  The  variety  was  added  to  the  American 
Pomological  Society's  list  of  recommended  fruits  in  1891  where  it  has  since 
remained. 

Tree  medium  in  size,  vigorous,  upright-spreading,  hardy,  productive  with  age; 
branches  smooth,  zigzag,  reddish-brown  partly  covered  with  grayish  scarf-skin;  branchlets 
thick,  with  long  internodes,  smooth,  glabrous,  sprinkled  with  small,  round,  very  conspicu- 
ous, raised  lenticels.  Leaf-buds  small,  short,  pointed  and  with  curved  tips,  appressed. 
Leaves  3^  in.  long,  2^  in.  wide,  thick;  apex  taper-pointed;  margin  with  very  minute  and 
reddish  tips,  finely  serrate;  petiole  2\  in.  long,  thick.  Flower-buds  small,  conical,  sharply 
pointed,  free. 

Fruit  ripe  September  to  October;  large,  usually  roundish-oblong  and  tapering  toward 
both  ends;  stem  i  in.  long,  stout,  obliquely  set;  cavity  small,  narrow,  often  deep  and  fur- 
rowed; calyx  variable  in  size,  partly  open;  lobes  slender;  basin  broad,  abrupt,  deep,  furrowed; 


172  THE    PEARS   OF   NEW   YORK 

color  pale  yellow,  often  with  a  brownish-red  blush  on  the  exposed  cheek;  dots  small, 
numerous,  russet;  flesh  white,  granular,  crisp  but  tender,  juicy,  neither  sweet  nor  sour  but 
with  a  peculiar,  pleasant  flavor;  quality  inferior. 

GLOU  MORCEAU 

i.  Mag.Hort.  21:143.  1855.  2.  Downing  Fr.  Trees  Am.  503.  1857.  3.  Ibid.  773.  1869.  4.  Hogg 
Fruit  Man.  586.  1884.  5.  Jour.  Hort.  3rd  Ser.  14:203.  1887.  6.  Bunyard  Handb.  Hardy  Fr.  178.  1920. 

Gloux  Morceau.     7.  Trans.  Land.  Hort.  Soc.  2nd  App.  5:6.     1824.     8.  Kenrick  Am.  Orch.  194.     1832. 

Hardenpont's  Winter  Butterbirne.  9.  Liegel  Syst.  Anleit.  104.  1825.  10.  Dochnahl  Fiihr.  Obstkunde 
2:99.  1856.  ii.  Lauche  Deut.  Pom.  H:  No.  n,  PI.  11.  1882.  12.  Mathieu  Norn.  Pom.  231.  1889. 

Clout  Morceau.  13.  Lindley  Guide  Orch.  Card.  400.  1831.  14.  Card.  Chron.  716,  fig.  I.  1844.  I5- 
Downing  Fr.  Trees  Am.  437,  fig.  201.  1845.  16.  Hovey  Fr.  Am.  1:5,  PI.  1851.  17.  Elliott  Fr.  Book 
325.  1854.  18.  Am.  Pom.  Soc.  Rpt.  68.  1862. 

Beurre  d' Hardenpont.  19.  Pom.  France  i :  No.  12,  PI.  12.  1863.  20.  Mas  Le  Verger  1 15,  fig.  I.  1866- 
73.  21.  Guide  Prat.  60,  246.  1876.  22.  Soc.  Nat.  Hort.  France  Pom.  370,  fig.  1904. 

Bturre  d'Arenberg.     23.  Leroy  Diet.  Pom.  1:301,  fig.     1867. 

This  old  winter  pear  is  nearly  lost  to  cultivation,  but  is  worth  growing 
because  of  the  high  quality  of  the  fruit  and  because  the  pear  comes  in  season 
in  early  winter  when  there  are  few  others.  The  pears  are  not  attractively 
colored,  although  in  this  character  the  illustration  does  not  do  the  fruit 
justice.  The  fruits  are  rich  and  sugary  without  the  least  trace  of  acid, 
but  when  poorly  grown  are  often  astringent.  All  agree  that  the  quality 
is  better  in  fruit  from  dwarf  trees  in  which  form  the  variety  grows  very 
well;  and  that  it  is  better,  also,  when  grown  on  heavy  soils  than  on  light  ones. 
The  fruits  keep  and  ship  remarkably  well.  The  trees  are  neither  very  large 
nor  vigorous,  but  are  usually  productive.  The  variety  is  in  disrepute  in 
many  localities  because  the  crop  does  not  always  ripen  well. 

The  Abbe  of  Mons,  M.  Hardenpont,  a  pioneer  in  pear-raising  and  a 
worthy  forerunner  of  Van  Mons,  raised  this  pear  from  seed  about  1750  in 
his  garden  at  Mons,  Belgium.  The  variety  was  introduced  into  France  in 
1806  by  Louis  Noisette,  who  had  found  it  in  the  gardens  of  the  Due  d'Aren- 
berg. In  France  it  was  known,  therefore,  as  Beurre  d'Arenberg,  and  con- 
sequently became  much  confused  with  the  true  Beurre  d'Arenberg  raised 
by  Monseigneur  Deschamps.  In  order  to  overcome  this  confusion  the 
name  of  the  variety  raised  by  M.  Hardenpont  was  changed  by  a  number  of 
prominent  Frenchmen  to  Beurre  d'Hardenpont,  but  the  variety  has  always 
been  grown  under  both  names  in  France.  In  1820,  M.  Parmentier  of 
Enghien,  Belgium,  sent  this  pear  to  England  under  the  name  Glou  Morceau. 
(Glou,  in  the  Walloon  language,  meaning  delicious  or  dainty;  morceau, 
French,  morsel  or  bit;  hence,  the  translation  may  be  Delicious  Morsel  or 
Dainty  Bit.)  Glou  Morceau  has  long  been  the  popular  name  of  the  variety 


X^P'' 


GLOU  MORCEAU 


THE    PEARS   OF   NEW   YORK  173 

in  England  and  America  although,  as  Bunyard  says,  "  It  is  regrettable  that 
the  memory  of  the  pioneer  of  Pear  raising,  l'Abb6  Hardenpont,  is  not 
commemorated  in  this  fruit."  Glou  Morceau  was  brought  to  America 
within  a  few  years  after  its  introduction  in  England  and  rapidly  found 
favor  here  as  attested  by  leading  American  pomologists.  In  1862  the 
American  Pomological  Society  added  the  variety  to  its  catalog-list  of  fruits 
under  the  name  Glou  Morceau  as  it  has  since  remained. 

Tree  medium  in  size  and  vigor,  spreading,  dense-topped,  rapid-growing,  productive; 
trunk  stocky;  branches  thick,  reddish-brown,  nearly  covered  with  gray  scarf-skin,  marked 
with  numerous  large  lenticels;  branchlets  slender,  short,  light  greenish-brown,  overspread 
with  gray  scarf-skin,  smooth,  glabrous,  with  numerous,  small,  conspicuous,  raised  lenticels. 

Leaf-buds  small,  very  short,  pointed,  plump,  appressed.  Leaves  zj  in.  long,  if  in. 
wide,  thick,  leathery;  apex  taper-pointed;  margin  occasionally  with  very  few,  small  glands, 
coarsely  or  finely  serrate;  petiole  2  in.  long,  thick,  glabrous,  greenish.  Flower-buds  small, 
short,  conical,  plump,  free,  singly  on  very  short  spurs;  flowers  late,  showy,  ij  in.  across,  in 
dense  clusters,  8  to  n  buds  in  a  cluster;  pedicels  5  in.  long,  pubescent. 

Fruit  matures  November  to  December;  large,  3$  in.  long,  i\  in.  wide,  obovate-obtuse- 
pyriform,  irregular,  sides  unequal,  somewhat  ribbed;  stem  \  in.  long,  thick  and  woody, 
curved;  cavity  deep,  narrow,  russeted,  deeply  furrowed,  compressed,  lipped;  calyx  open; 
lobes  long,  narrow,  acute;  basin  deep,  smooth,  broadly  furrowed;  skin  tender,  very  gritty, 
dull,  roughened  by  russet ;  color  pale  greenish-yellow,  covered  with  large  and  small  patches 
and  mottlings  of  light  russet;  dots  numerous,  small,  conspicuous,  light  russet;  flesh  tinged 
with  yellow,  fine-grained  except  near  the  core  and  under  the  skin,  tender,  buttery,  sweet, 
with  a  rich,  pleasant,  aromatic  flavor,  astringent  near  the  skin;  quality  good  to  very  good. 
Core  closed,  axile,  with  clasping  core-lines;  calyx-tube  short,  broad,  conical;  seeds  large, 
wide,  long,  plump,  acute. 

GUYOT 

i.  Ragan  Norn.  Pear,  B.  P.  I.  Bui.  126:139.     1908. 

Dr.  Jules  Guyot.  a.  Lauche  Deut.  Pom.  II:  No.  71,  PI.  71.  1883.  3.  Hogg  Fruit  Man.  562.  1884. 
4.  Ga.  Hort.  Soc.  Rpt.  54.  1892.  5.  Garden  52:248.  1897.  6.  Deut.  Obstsorten  5:  Pt.  5,  PI.  1906.  7. 
Garden  73:564,  fig.  1909. 

Docteur  Jules  Guyot.     8.  Lucas  Tafelbirnen  73,  fig.     1894.     9.  Cat.  Cong.  Pom.  France  234.     1906. 

The  fruits  of  Guyot  bear  strong  resemblance  to  those  of  Bartlett,  but 
differ  in  being  larger  and  rather  more  handsomely  colored,  ripen  a  little 
earlier,  have  coarser  flesh,  and  are  very  differently  flavored.  The  product 
can  seldom  compete  with  that  of  Bartlett,  or  even  with  that  of  Clapp 
Favorite  with  which  it  ripens,  because  its  season  is  exceedingly  transitory. 
Unless  picked  quite  green  and  ripened  indoors,  the  pears  rot  at  the  center, 
and  even  when  ripened  under  the  best  conditions  quickly  become  mealy 
and  insipid.  Taken  at  the  proper  moment,  the  pears  are  better  flavored 
than  those  of  Bartlett,  as  they  are  richer  and  have  a  more  delicate  taste 


174  THE  PEARS  OF  NEW  YORK 

and  perfume  than  the  musky  fruits  of  Bartlett.  The  trees  are  quite  as 
satisfactory  as  those  of  Bartlett,  unless,  possibly,  they  fall  short  somewhat 
in  productiveness.  The  variety  is  well  worth  planting  in  collections  for 
its  early,  handsome,  well-flavored  fruits. 

Guyot  was  raised  in  the  nurseries  of  the  Baltet  Brothers,  Troyes, 
France,  about  1870.  Within  the  next  decade  it  was  quite  widely  distrib- 
uted in  France  and  England  where  it  has  since  been  esteemed  as  a  pear 
of  the  Bartlett  type.  It  was  first  brought  to  America  about  1885. 

Tree  medium  in  size,  vigorous,  upright,  hardy,  productive,  a  regular  bearer;  branches 
brownish,  overlaid  with  thick  scarf-skin,  marked  by  small,  round,  indistinct  lenticels; 
branchlets  slender,  very  long,  curved,  with  long  internodes,  reddish-brown  mingled  with 
green,  smooth,  glabrous,  sprinkled  with  raised,  conspicuous  lenticels. 

Leaf-buds  small,  very  short,  pointed,  appressed.  Leaves  2^  in.  long,  if  in.  wide; 
apex  taper-pointed;  margin  glandular,  variable  in  serration;  petiole  2  in.  long,  thick,  reddish- 
green.  Flower-buds  small,  short,  conical,  plump,  free,  singly  on  very  short  spurs;  flowers 
open  late,  showy,  ij  in.  across,  in  dense  clusters,  from  5  to  8  buds  in  a  cluster;  pedicels 
|  in.  long,  pubescent. 

Fruit  ripens  in  early  September;  large,  3^  in.  long,  2|  in.  wide,  oblong-obtuse- 
pyriform,  irregular,  with  unequal  sides;  stem  ij  in.  long,  thick,  curved;  cavity  obtuse, 
shallow,  narrow,  slightly  russeted,  drawn  up  on  one  side  of  the  stem  in  a  prominent  lip; 
calyx  large,  open;  lobes  separated  at  the  base,  short,  broad,  acute;  basin  shallow,  narrow, 
obtuse,  furrowed;  skin  very  thin,  tender,  roughish;  color  yellow,  more  or  less  mottled  and 
with  traces  of  russet,  with  a  red  blush  on  the  exposed  cheek;  dots  numerous,  small,  russet, 
conspicuous;  flesh  yellowish-white,  granular,  tender,  moderately  juicy,  sweet  mingled 
with  sprightliness,  aromatic;  quality  good.  Core  closed,  with  clasping  core-lines;  calyx- 
tube  short,  wide,  conical;  seeds  large,  long,  plump,  acute. 

HOWELL 

i.  Mag.  Hort.  15:69,  fig.  12.  1849.  i.  Hovey  Fr.  Am.  2:75,  PI.  1851.  3.  Am.  Pom.  Soc.  Rpt. 
210.  1856.  4.  Downing  Fr.  Trees  Am.  510,  fig.  1857.  5.  Hoffy  N.  Am.  Pom.  i:  PI.  1860.  6.  Pom. 
France  3:  No.  105,  PI.  105.  1865. 

Howell's  Seedling.     7.  Mag.  Hort.  14:519.     1848. 

Howell  is  everywhere  condemned  by  faint  praise.  The  variety  is  a 
little  too  good  to  be  discarded  and  not  quite  good  enough  to  be  generally 
recommended.  Its  characters  in  tree  and  fruit  are  faulty  by  reason  of  their 
mediocrity.  After  having  said  that  the  trees  are  not  above  the  average  in 
vigor,  healthfulness,  hardiness,  and  fruitfulness,  it  remains  only  to  be  said 
that  their  spreading  tops  make  them  desirable  orchard  inhabitants  and 
handsome  dooryard  ornamentals.  The  fruits  cannot  be  praised  for  attrac- 
tive appearance  or  good  quality,  but  they  are  preeminently  meritorious  in 
that  they  are  probably  more  often  uniform  in  appearance,  quality,  and 


GUYOT 


HOWELL 


THE    PEARS   OF    NEW   YORK  175 

freedom  from  the  ravages  of  the  scab  fungus  than  those  of  almost  any 
other  pear.  These  qualities  make  Howell  a  most  estimable  variety  for  the 
home  orchard  where  intensive  care  cannot  be  given.  The  variety  further 
commends  itself  to  amateur  growers,  because  the  trees  bear  early,  annually, 
and  abundantly.  Howell  seems  to  be  better  suited  to  the  middle  western 
states  than  to  the  eastern  states. 

In  1829  or  1830,  Thomas  Howell,  New  Haven,  Connecticut,  planted 
in  his  garden  seeds  from  a  variety  of  pear  known  locally  as  the  Jonah,  a 
hard  and  tough  winter  sort  which  seldom  matures  sufficiently  to  be  regarded 
as  a  dessert  fruit.  One  of  the  trees  resulting  from  these  seeds  came  into 
bearing  in  1842  or  1843.  Specimens  were  exhibited  in  Faneuil  Hall  by  the 
Massachusetts  Horticultural  Society  in  1848  and  were  considered  to  be 
"  of  the  first  class  and  worthy  of  cultivation  in  every  place  where  the  soil 
and  climate  are  congenial."  In  1856,  the  Howell  pear  was  recommended 
for  general  cultivation  by  the  American  Pomological  Society. 

Tree  large,  vigorous,  spreading,  open-topped;  trunk  thick;  branches  stocky,  reddish- 
brown,  overspread  with  gray  scarf-skin,  with  few  small  lenticels;  branchlets  thick,  short, 
dull  reddish-brown,  smooth,  glabrous,  with  a  few  large,  raised  lenticels. 

Leaf -buds  large,  long,  conical,  free.  Leaves  2  in.  long,  if  in.  wide,  oval,  leathery;  apex 
taper-pointed;  margin  finely  serrate,  hairy,  tipped  with  very  minute  glands;  petiole  i£  in. 
long.  Flower-buds  large,  long,  conical,  rather  plump,  free;  flowers  open  early,  if  in.  across, 
in  dense  clusters,  from  7  to  15  buds  in  a  cluster;  pedicels  i-fV  in.  long,  pubescent,  greenish. 

Fruit  ripe  in  late  September  and  October;  medium  in  size,  2|  in.  long,  2j  in.  wide, 
uniform  in  size  and  shape,  round-obovate,  symmetrical;  stem  i  in.  long,  thick,  straight; 
cavity  obtuse,  very  shallow  and  narrow,  often  with  almost  no  cavity,  smooth,  symmetrical; 
calyx  open,  small;  lobes  separated  at  the  base,  short,  narrow,  obtuse;  basin  obtuse,  slightly 
furrowed,  nearly  symmetrical ;  skin  smooth,  dull ;  color  pale  lemon-yellow,  marked  on  the 
side  exposed  to  the  sun  with  a  trace  of  blush  and  with  patches  and  tracings  of  russet ;  dots 
many,  small,  russet,  very  conspicuous;  flesh  yellowish-white,  firm  but  tender,  granular, 
melting,  very  juicy,  sweet,  with  a  rich,  somewhat  brisk,  almost  vinous  flavor,  aromatic; 
quality  very  good.  Core  rather  large,  closed,  with  clasping  core-lines;  calyx-tube  short, 
wide,  conical;  seeds  long,  plump,  acute,  frequently  abortive. 

IDAHO 

i.  U.  S.  D.  A.  Rpt.  572,  PI.  II.  1888.  a.  Can.  Hort.  12:2,  fig.  i,  PI.  1889.  3.  Wickson  Col.  Fruits 
341.  1889.  4.  Thomas  Am.  Fruit  Cult.  477,  fig.  691.  1897.  5.  Am.  Pom.  Soc.  Cat.  36.  1899.  6. 
Rev.  Hort.  60.  1901.  7.  Budd-Hansen  Am.  Hort.  Man.  2:249.  1903. 

There  is  much  difference  of  opinion  as  to  the  value  of  Idaho  in  America. 
Without  question,  the  variety  is  of  considerable  worth  in  parts  of  the  Pacific 
Northwest,  and  especially  in  regions  where  hardihood  is  a  prime  requisite. 


1 76 


THE   PEARS   OF    NEW   YORK 


There,  presumably,  the  fruits  are  larger  and  better  flavored  than  in  the 
East.  As  the  accompanying  plate  shows,  the  pears  are  only  medium  in 
size  on  the  grounds  of  this  Station,  but  they  are  attractive  in  color  and  of 
excellent  taste.  The  core  is  small,  and  the  seeds  are  often  abortive  and 
sometimes  wanting.  The  flesh  is  tender,  buttery  and  almost  free  from 
granulation,  with  a  rich,  sweet,  vinous  flavor  which  make  the  rating  for 
this  fruit  "  good  to  very  good."  In  many  regions  the  pears  are  large, 
rough,  and  gross  —  sometimes  a  facsimile  of  Duchesse  d'Angouleme.  The 
trees  are  dwarf  and  fruitful  to  a  fault  so  that  the  pears  often  run  small; 
they  are  hardier  than  those  of  almost  any  other  pear  and  bear  annually. 
To  offset  these  good  characters,  however,  the  trees  have  the  fatal  fault  of 
blighting,  so  that  the  variety  is  of  value  only  in  regions  where  blight  is  not 
an  annual  scourge  of  this  fruit. 

Idaho  was  raised  from  seed  of  an  unknown  variety  about  the  year 
1867  by  a  Mrs.  Mulkey,  Lewiston,  Idaho,  and,  having  been  propagated  by 
the  Idaho  Pear  Company,  was  first  brought  to  public  notice  in  the  autumn 
of  1886  by  John  H.  Evans  of  Lewiston.  In  1888  it  was  introduced  to 
Europe  and  was  shown  at  the  congress  of  fruit  growers  held  at  Geneva, 
Switzerland,  in  1899.  Idaho  is  included  in  the  American  Pomological 
Society's  list  of  fruits  recommended  for  general  cultivation,  having  been 
added  to  this  list  in  1899. 

Tree  medium  in  size,  vigorous,  upright-spreading,  hardy,  very  productive;  trunk 
smooth;  branches  slender,  smooth,  reddish-brown  overspread  with  much  gray  scarf-skin, 
sprinkled  with  many  small  lenticels;  branchlets  dull  brownish-red,  overlaid  with  scarf-skin, 
smooth,  glabrous,  with  small  lenticels. 

Leaf-buds  small,  short,  conical,  pointed,  free;  leaf-scars  prominent.  Leaves  25  in. 
long,  i$  in.  wide,  leathery;  apex  abruptly  pointed;  margin  glandular,  finely  serrate;  petiole 
2  in.  long.  Flower-buds  short,  conical,  very  plump,  free,  singly  on  short  spurs;  flowers 
showy,  ij  in.  across,  in  dense  racemes,  average  8  buds  in  a  cluster;  pedicels  i|  in.  long, 
pubescent. 

Fruit  matures  in  late  September  and  October;  medium  in  size,  2  in.  long,  25  in.  wide, 
roundish,  slightly  pyriform,  symmetrical;  stem  i  in.  long,  thick,  slightly  curved;  cavity 
acute,  narrow,  furrowed,  slightly  lipped;  calyx  closed;  lobes  broad,  acute;  basin  shallow, 
obtuse,  somewhat  furrowed;  skin  thick  and  granular,  tough,  roughish;  color  dull  lemon- 
yellow,  tinged  with  green,  dotted  and  streaked  with  russet,  splashed  with  russet  patches; 
dots  numerous,  small,  russet,  conspicuous;  flesh  dull  white,  tinged  with  yellow,  firm,  tender, 
buttery,  juicy,  sweet,  rich,  almost  vinous;  quality  good  to  very  good.  Core  closed,  with 
clasping  core-lines;  calyx-tube  short,  wide,  conical;  seeds  wide,  acute. 


IDAHO 


THE  PEARS  OF  NEW  YORK  177 

JARGONELLE 

i.  Knoop  Pomologie  101,  fig.  1771.  a.  Coxe  Cult.  Fr.  Trees  183,  fig.  13.  1817.  3.  Pom.  Mag.  3: 
108,  PI.  1830.  4.  Lindley  Guide  Orch.  Card.  341.  1831.  5.  Mag.  Hort.  9:363,  fig.  30.  1843. 
6.  Downing  Fr.  Trees  Am.  758.  1869. 

Cergonell.     7.  Parkinson  Par.  Ter.  593.     1629. 

£pargne.  8.  Duhamel  Trait.  Arb.  Fr.  3:133,  PI.  VII.  1768.  9.  Coxe  Cult.  Fr.  Trees  181,  fig.  10. 
1817.  10.  Prince  Pom.  Man.  1:152.  1831.  n.  Pom.  France  a:  No.  85,  PI.  85.  1864.  la.  Mas  Le 
Verger  3:19,  fig.  8.  1866-73.  '3-  Leroy  Diet.  Pom.  2:135,  fig.  1869.  14.  Guide  Prat.  62,  269.  1876. 

Sparbirne.     15.     Dochnahl  Fiihr.  Obstkunde  2:131.     1856.     16.     Mathieu  Norn.  Pom.  286.     1889. 

Walsche  Birne.     17.  Dochnahl  Fiihr.  Obstkunde  2:144.     1856. 

At  one  time  the  best  second  early  pear,  Jargonelle  is  now  little  grown  in 
America,  native  varieties  having  crowded  it  out.  The  crop  ripens  two  or 
three  weeks  before  that  of  Bartlett,  so  that  the  pears  come  on  the  market 
with  those  of  Bloodgood  and  Dearborn,  which,  for  most  situations,  are 
better  sorts.  The  fruits  are  as  attractive  as  any  of  their  season  and  are 
unique  in  shape  and  in  having  a  long,  curved  stem.  The  quality  leaves 
much  to  be  desired.  The  flesh  is  coarse,  rather  gritty,  and  the  flavor  lacks 
the  rich  sugary  taste  on  the  one  hand,  or  the  refreshing  piquancy  on  the 
other  hand,  of  good  pears.  The  fruits  rot  at  the  core  and  the  season  is 
short.  The  crop  should  be  picked  early  and  ripened  in  the  house.  The 
trees  are  large,  vigorous  and  sometimes  very  productive,  but  are  coarse, 
untidy  bearers,  especially  when  young,  and  are  often  uncertain  in  bear- 
ing. After  setting  the  faults  against  the  merits  of  this  variety,  one  must 
conclude  that  is  it  too  worthy  to  discard,  but  hardly  good  enough  for  a 
recommendation  for  other  than  the  home  orchard  or  in  the  plantings  of 
collectors. 

Jargonelle  is  a  patriarch  among  pears,  being  one  of  the  oldest  of  all 
varieties.  Its  name  appears  to  be  derived  from  Jargon,  anciently  Gergon, 
a  corruption  of  Groecum;  whence  Merlet,  writing  in  1675,  infers  that  the 
Jargonelle  was  the  Pyrum  Tarentinum  of  Cato  and  Columella,  the  Numid- 
ianum  Groecum  of  Pliny,  and  the  Groeculum  of  Macrobius.  So  far  as  we 
know  the  earliest  mention  of  the  Jargonelle  in  England  is  by  John  Parkinson, 
who,  writing  in  1629,  mentions  sixty-five  varieties  of  pears,  among  them 
being  the  Peare  Gergonell.  Stephen  Switser,  who  wrote  in  1731,  also 
names  it.  The  vitality  of  the  English  Jargonelle  is  remarkable ;  the  trees, 
it  is  said,  often  live  for  200  years.  In  Scotland  the  variety  is  cultivated  as 
far  north  as  pears  will  grow.  William  Coxe,  Burlington,  New  Jersey, 
writing  in  1817  of  the  Jargonelle,  said,  "  This  pear  has  not  been  much 
cultivated  in  America,  and  almost  always  under  false  names." 

12 


I78  THE  PEARS  OF  NEW  YORK 

Tree  large,  vigorous,  spreading,  open-topped,  rapid-growing,  hardy,  very  productr 
long-lived;  trunk  shaggy;   branches  reddish-brown  overlaid  with  heavy  gray  scarf-skin, 
with  large  lenticels;    branchlets  slender,  short,  reddish-brown  overlaid  with  gray,  new 
growth  brownish,  dull,  smooth,  with  numerous  small,  raised,  very  conspicuous  lenticels. 

Leaf-buds  small,  short,  pointed,  plump,  appressed  or  free.  Leaves  3^  in.  long,  2  in. 
wide,  leathery;  apex  taper-pointed;  margin  tipped  with  few  small,  black  glands,  finely 
serrate;  petiole  3  in.  long,  slender,  tinged  with  red,  glabrous;  flower-buds  small,  very  short, 
conical,  plump,  singly  on  short  spurs;  flowers  late,  showy,  13  in.  across,  in  dense  clusters, 
from  8  to  14  buds  in  a  cluster;  pedicels  if  in.  long,  pubescent. 

Fruit  ripe  in  late  August;  large,  3!  in.  long,  2-fa  in.  wide,  oblong-obovate-pyriform, 
with  an  acute  neck;  stem  characteristically  long  and  curved,  if  in.  long;  cavity  lacking, 
the  flesh  folding  up  around  the  base  of  the  stem,  russeted,  lipped ;  calyx  open ;  lobes  separated 
at  the  base,  long,  broad,  acute;  basin  very  shallow  and  narrow,  obtuse,  gently  furrowed, 
compressed;  skin  smooth;  color  yellow,  with  a  bright  blush  laid  thinly  over  the  exposed 
cheek  in  streaks  and  splashes;  dots  numerous,  greenish-russet,  very  small,  obscure;  flesh 
yellowish-white,  granular  under  the  skin,  gritty  at  the  center,  melting,  very  juicy,  subacid, 
aromatic,  vinous;  quality  very  good.  Core  large,  open,  with  clasping  core-lines;  calyx-tube 
long,  narrow,  conical;  seeds  large,  wide,  long,  plump,  acute. 

JARGONELLE  (FRENCH) 

i.  Duhamel  Trait.  Arb.  Fr.  2:123.  1768.  2.  Prince  Pom.  Man.  1:154.  1831.  3.  Downing  Fr. 
Trees  Am.  339.  1845.  4.  Ibid.  767.  1869.  5.  Leroy  Diet.  Pom.  2:303,  fig.  1869.  6.  Mathieu  Norn. 
Pom.  237.  1889. 

Bellissime  d'£te.  7.  Duhamel  Trait.  Arb.  Fr.  2:203,  PI.  XLII.  1768.  8.  Mas  Le  Verger  2:193, 
fig.  95.  1866-73.  9.  Leroy  Diet.  Pom.  1:216,  fig.  1867.  10.  Guide  Prat.  70,  235.  1876. 

Cuisse  Madame,     n.  Coxe  Cult.  Fr.  Trees  181,  fig.  n.     1817. 

Red  Muscadel.     12.  Lindley  Guide  Orch.  Card.  346.     1831. 

Bassin.     13.  Hogg  Fruit  Man.  491.     1884. 

Schonsle  Sommerbirne.     14.  Mathieu  Nom.  Pom.  280.     1889. 

This  old  sort,  very  different  from  Jargonelle,  is  worthy  of  descrip- 
tion only  to  distinguish  it  from  the  much  better  and  older  pear  of  the 
same  name.  A  generation  ago  this  French  Jargonelle  was  much  grown  in 
America,  but  has  given  way  to  better  sorts.  The  pears  are  handsome, 
but  are  poor  in  quality  and  are  edible  only  a  day  or  two  after  maturity 
as  they  quickly  rot  at  the  center  and  become  dry  and  mealy  toward  the 
periphery. 

The  name  Jargonelle  is  used  in  France  to  denote  a  group  of  pears. 
This  fact  accounts  for  the  confusion  which  exists  among  the  names  and 
synonyms  of  several  varieties  of  this  class.  The  French  Jargonelle  is  said 
to  have  originated  in  Anjou,  a  former  province  in  France,  where  it  was 
much  cultivated  and  highly  esteemed  toward  the  end  of  the  fifteenth 
century. 


JARGONELLE 


THE  PEARS  OF  NEW  YORK  179 

Tree  large,  vigorous,  upright,  the  younger  branches  inclined  to  droop,  very  productive; 
branches  stocky,  dark  reddish-brown ;  branchlets  often  curved  and  drooping,  short,  sprinkled 
with  elongated,  inconspicuous  lenticels.  Leaf-buds  large,  conical,  appressed.  Leaves  oval, 
enlarged  at  the  base;  apex  abruptly  pointed;  margin  coarsely  serrate;  petiole  long,  thick. 
Flower-buds  large,  long-conic;  flowers  medium  in  size. 

Fruit  ripens  in  August  and  September;  medium  to  sometimes  large,  3$  in.  long,  2$  in. 
wide,  obtuse-pyriform  to  oblong-pyrif orm ;  stem  i  in.  long,  slender,  obliquely  inserted; 
cavity  obtuse,  very  shallow;  calyx  small,  open;  lobes  long,  projecting;  basin  variable 
in  depth,  small,  irregular,  furrowed;  skin  smooth,  glossy;  color  lemon-yellow,  blushed  with 
red  on  the  sunny  side,  occasionally  marbled  with  thin  orange-russet  about  the  neck;  dots 
light  greenish  or  russet;  flesh  white,  coarse,  juicy,  sweet,  aromatic;  quality  good.  Core 
large;  seeds  dark  brown,  small,  narrow,  long,  often  abortive. 

JOSEPHINE  DE  MALENES 

i.  Mclntosh  Bk.  Card.  2:461.  1855.  2.  Am.  Pom.  Soc.  Rpt.  68.  1862.  3.  Pom.  France  a:  No. 
50,  PI.  50.  1864.  4.  Jour.  Hort.  N.  S.  14:67.  1868.  5.  Downing  Fr.  Trees  Am.  793,  fig.  1869.  6. 
Leroy  Diet.  Pom.  2:310,  fig.  1869.  7.  Guide  Prat.  61,  282.  1876.  8.  Jour.  Hort.  3rd  Ser.  5:565,  fig. 
96.  1882.  9.  Hogg  Fruit  Man.  599.  1884.  10.  Bunyard  Handb.  Hardy  Fr.  182.  1920. 

Josephine  von  Mecheln.  n.  Dochnahl  Fuhr.  Obstkunde  2:93.  1856.  12.  Mathieu  Nom.  Pom.  239. 
1889.  13.  Gaucher  Pom.  Prak.  Obst.  No.  50,  PI.  31.  1894. 

Malines.     14.  Am.  Pom.  Soc.  Cat.  24.     1897. 

This  is  another  of  the  few  good  winter  pears.  The  fruit-characters 
are  so  distinctive  and  meritorious  that  the  variety  should  be  grown  in  every 
home  orchard,  and  it  possesses  much  merit  for  commercial  plantations. 
The  fruits  have  a  marked  peculiarity.  Cut  through  the  shaded  yellow-russet 
skin,  flesh  with  a  faint,  rosy  tint  is  displayed.  Several  red  or  rosy-fleshed 
pears  are  grown  in  Europe,  but  this  is  the  only  one  described  by  American 
pomologists.  The  tree  also,  has  a  marked  peculiarity;  it  thrives  amazingly 
well  on  the  white-thorn  as  well  as  on  pear  and  quince  stocks.  But  it  is  the 
quality  of  the  fruits  that  commends  the  variety  most  highly.  The  flesh  is 
buttery,  juicy,  sweet,  and  perfumed  —  pleasing  in  every  character  that 
gratifies  the  palate.  The  season  is  exceedingly  variable,  and  is  given  by 
different  pomologists  from  December  to  March  and  January  to  May. 
The  fruits  are  not  very  pleasing  in  appearance,  but  the  accompanying 
illustration  scarcely  does  them  justice  in  either  size  or  color.  In  the  orchard, 
the  trees  are  satisfactory,  but  the  nurserymen  find  them  rather  difficult  to 
grow,  this,  no  doubt,  being  the  chief  reason  for  the  apparent  neglect  of  this 
splendid  pear.  The  trees  thrive  in  almost  any  soil  or  situation  suitable  to 
pears,  and  are  everywhere  prodigiously  fruitful,  hardy,  and  resistant  to 
blight.  The  variety  deserves  wider  recognition  than  it  now  receives. 


i8o 


THE   PEARS   OF   NEW   YORK 


This  pear  originated  about  1830  in  the  seed  beds  of  Major  Esperen, 
the  well-known  pomologist  of  Mechlin  (Malines),  Belgium,  who  named  it 
Josephine  de  Malines  in  honor  of  his  wife.  It  was  introduced  in  America 
prior  to  1850,  and  in  1862  was  added  to  the  fruit-list  of  the  American 
Pomological  Society,  a  place  it  has  since  retained. 

Tree  large,  vigorous,  spreading,  tall,  dense-topped,  rapid-growing,  hardy,  very  produc- 
tive; trunk  stocky;  branches  thick,  shaggy,  reddish-brown  overlaid  with  gray  scarf-skin, 
marked  with  few  lenticels;  branchlets  thick,  dull  reddish-brown,  smooth,  glabrous,  with 
small,  raised,  inconspicuous  lenticels. 

Leaf-buds  short,  obtuse,  plump,  appressed,  Leaves  z\  in.  long,  ij  in.  wide,  leathery; 
apex  taper-pointed;  margin  finely  serrate;  petiole  if  in.  long.  Flower-buds  short,  plump, 
free;  flowers  early,  if  in.  across,  white,  occasionally  tinged  with  pink,  well  distributed, 
average  7  buds  in  a  cluster;  pedicels  f  in.  long,  slender,  thinly  pubescent. 

Fruit  ripe  December  to  February;  medium  in  size,  25  in.  long,  af  in.  wide,  turbinate, 
inclined  to  truncate;  stem  long,  very  thick;  cavity  obtuse,  shallow,  narrow,  slightly 
furrowed;  calyx  large,  open;  lobes  short,  broad,  obtuse;  basin  narrow,  obtuse,  smooth; 
skin  thick,  tough,  dull;  color  pale  greenish-yellow,  netted  and  patched  more  or  less  with 
russet;  dots  numerous,  small,  brown  or  russet,  conspicuous;  flesh  light  salmon,  granular, 
melting,  buttery,  very  juicy,  sweet,  slightly  aromatic;  quality  good.  Core  large,  closed, 
axile,  with  clasping  core-lines;  calyx-tube  short,  wide;  carpels  pyriform;  seeds  large,  wide, 
long,  plump,  acuminate. 

KIEFFER 

i.  Card.  Man.  22:49,  fig.  1880.  a.  Am.  Pom.  Soc.  Cat.  38.  1883.  3.  Jour.  Hort.  3rd  Ser.  12:131. 
1886.  4.  Garden  68:398.  1905.  5.76^.69:68.  1906.  6.  Cornell  Sta.  Bui.  332:483.  1913.  7.  Country 
Gent.  84:26,  fig.  1919. 

Kieffer's  Hybrid.     8.  W.  N.  Y.  Hort.  Soc.  Rpt.  53.     1879. 

Keiffer.  9.  Downing  Fr.  Trees  Am.  3rd  App.  179.  1881.  10.  Mathieu  Norn.  Pom.  240.  1889. 
ii.  Am.  Pom.  Soc.  Rpt.  178.  1909. 

Although  the  most  pretentious  cheat  in  the  orchard,  Kieffer  is  grown 
more  commonly  than  any  other  pear  in  North  America.  Its  popularity  can 
be  accounted  for  only  by  accepting  Barnum's  dictum  that  "Americans 
love  to  be  fooled."  Pears  are  grown  to  eat,  but  those  of  Kieffer  are  fit  to 
eat  only  in  culinary  preparations,  dire  necessity  alone  compelling  their 
consumption  uncooked.  Yet,  pleased  by  a  bright  cheek  and  a  fair  form, 
regardless  of  the  potato-like  flavor,  people  buy  and  eat  Kieffer  pears  and 
persist  in  doing  so.  There  are  several  reasons  why  Kieffer  is  popular. 
No  pear  has  been  advertised  so  widely  and  so  unqualifiedly,  growers  of 
trees  often  supplying  virtues  to  the  variety  which  Nature  denies  it,  because 
of  all  pears  the  trees  of  Kieffer  are  most  easily  grown.  Besides  this  virtue 
in  the  trees  there  are  several  others  that  commend  the  variety  more  highly. 
Thus,  of  all  pears  grown  in  America,  the  trees  are  uniformly  the  most  vigor- 


JOSEPHINE  DE  MALINES 


THE   PEARS   OF   NEW   YORK  l8l 

ous,  fruitful,  endure  heat  best,  are  least  susceptible  to  blight,  and  withstand 
best  the  ravages  of  San  Jos6  scale.  There  are  several  faults,  however; 
the  trees  are  tender  to  cold,  in  some  soils  refuse  to  set  fruit,  are  often  self- 
sterile,  and  sometimes  with  the  best  of  care  bear  only  pears  of  small  size. 
Worthless  for  dessert,  much  can  be  said  for  the  fruits  of  Kieffer  for  culinary 
preparation.  Cooking  removes  the  disagreeable  natural  taste  of  the  raw 
pear,  and  leaves  a  good  product.  Canned,  the  pears  retain  their  shape, 
color,  and  flavor  well;  therefore,  and  because  white  and  inviting,  canned 
Kieffers  are  preferred  by  commercial  canners.  Use  in  the  cannery  is  the 
true  place  for  Kieffer  pears  in  regions  where  better  sorts  can  be  grown  for 
dessert.  Now  that  the  first  flush  of  popularity  is  past,  it  would  seem  a 
wise  precaution  on  the  part  of  pear-growers  to  grow  this  fruit  chiefly  for  the 
cannery,  supplying  the  demands  for  dessert  pears  with  worthier  varieties, 
although  as  long  as  consumers  buy  it  to  eat  out  of  hand,  growers  cannot  be 
blamed  for  growing  it  in  commercial  orchards. 

The  seed  parent  of  Kieffer  was  the  Sand  pear  of  China.  Peter  Kieffer,1 
who  lived  at  Roxborough,  near  Philadelphia,  for  many  years  grew  the 
Chinese  Sand  pear  and  sold  the  trees  for  ornamental  purposes.  In  his 
garden  there  were  also  trees  of  Bartlett.  Among  chance  seedlings,  Mr. 
Kieffer  observed  one  of  peculiar  growth  which  he  saved.  This  tree  bore 
fruit  first  in  1863.  Later,  it  was  exhibited  at  the  Massachusetts  Horti- 
cultural Society,  and  finally  at  the  Centennial  Exposition  where  in  1876  it 
was  named  Kieffer.  The  variety  was  added  to  the  fruit-list  of  the  American 
Pomological  Society  in  1883. 

Tree  of  medium  size,  vigorous,  upright,  dense-topped,  hardy,  very  productive; 
branches  slender,  nearly  smooth,  reddish-brown,  covered  with  dull  ash-gray  scarf-skin, 
marked  with  few  small  lenticels;  branchlets  medium  to  long,  reddish-brown  mingled  with 
green,  smooth,  slightly  pubescent,  with  numerous,  large,  raised,  very  conspicuous  lenticels. 


1  Peter  Kieffer,  a  nurseryman  of  good  reputation  in  his  state,  deserves  pomological  honors  because  of 
his  keenness  of  vision  in  selecting  for  distribution  the  pear  which  bears  his  name.  Few  men  would  have 
recognized  merit  in  the  seedling  from  which  the  Kieffer  pear  came.  Peter  Kieffer  was  born  in  Alsace  in 
1812,  whence  he  emigrated  to  America  in  1834.  In  Europe  he  had  worked  for  twelve  years  in  the  garden 
of  the  King  of  France  and  upon  his  arrival  in  America  sought  employment  as  a  gardener  which  he  found  on 
the  estate  of  James  Gowen  at  Mt.  Airy,  near  Philadelphia.  In  1853  he  started  a  small  nursery  at  Rox- 
borough, a  short  distance  from  Philadelphia.  Much  of  his  stock  was  imported  from  Europe,  most  of  which 
came  from  Van  Houtte,  the  famous  Belgian  nurseryman.  From  Van  Houtte,  Kieffer  obtained  seeds  of 
the  Chinese  Sand  pear  from  which  came  the  Kieffer  pear  as  described  in  the  history  of  the  variety.  As  a 
token  of  his  faith  in  his  new  variety,  Kieffer  planted  an  orchard  of  this  pear,  some  of  the  trees  of  which  still 
live  and  bear.  Peter  Kieffer  died  in  1890,  having  made  an  important  contribution  to  horticulture  even 
though  the  variety  sent  out  by  him  is  far  from  perfect  and  has  been  much  over-praised  and  over-planted. 


1 82  THE    PEARS   OF   NEW   YORK 

Leaf-buds  small,  short,  obtuse,  slightly  pointed,  appressed.  Leaves  3^  in.  long,  if  in. 
wide,  oval,  thick,  leathery;  apex  taper-pointed;  margin  often  finely  serrate;  petiole  ij  in. 
long.  Flower-buds  conical  to  pointed,  free;  flowers  open  early,  if  in.  across,  fairly  well 
distributed,  varying  from  3  to  n  buds  in  a  cluster;  pedicels  ij  in.  long,  thick,  very  slightly 
pubescent,  green,  rarely  tinged  red. 

Fruit  matures  in  late  October  and  November;  above  medium  to  large,  2f  in.  long,  2  J  in. 
wide,  oval,  narrowing  at  both  ends,  symmetrical,  uniform;  stem  i  in.  long,  thick;  cavity 
very  small,  smooth;  calyx  open;  lobes  separated  at  the  base,  short,  narrow,  acute;  basin 
shallow,  narrow,  obtuse,  nearly  smooth;  skin  thick,  tough,  smooth;  color  yellow,  blushed 
with  dull  red  on  the  exposed  cheek;  dots  numerous,  small,  russet,  conspicuous;  flesh  yel- 
lowish-white, very  granular  and  coarse,  crisp,  juicy,  not  sweet,  often  astringent;  quality 
poor.  Core  large,  closed,  with  clasping  core-lines;  calyx-tube  short,  wide,  conical;  seeds 
wide,  plump,  acute. 

KINGSESSING 

i.  Mag.  Hort.  13:450.  1847.  2.  Ibid.  19:453,  516,  fig.  32.  1853.  3.  Am.  Pom.  Soc.  Rpt.  231.  1858. 
4.  Downing  Fr.  Trees  Am.  795.  1869. 

A  summing  up  of  the  characters  of  Kingsessing,  as  is  so  often  the  case 
with  varieties  of  fruits,  makes  it  appear  a  most  desirable  sort.  Neverthe- 
less, its  culture  does  not  make  headway.  Growers  rate  it  as  a  "  good  pear," 
but  will  not  grow  it,  for  the  reason,  no  doubt,  that  it  has  no  outstanding 
characters  for  any  region,  season,  or  purpose.  As  the  pears  grow  on  the 
grounds  of  the  New  York  Agricultural  Experiment  Station  they  are  a  little 
under  size  for  a  good  commercial  fruit,  and  while  the  sweet,  perfumed 
flavor  is  pleasant,  it  lacks  individuality.  The  variety  is  grown  chiefly  along 
the  Atlantic  Coast  from  Long  Island  to  Maryland. 

This  is  a  natural  seedling  which  sprang  up  in  the  family  burial  ground 
of  Isaac  Leech,  Kingsessing,  a  suburb  of  Philadelphia,  about  1833.  The 
tree  first  fruited  about  1843.  Dr.  Brinckle,  who  introduced  the  variety, 
thought  from  its  close  resemblance  to  Chapman  that  it  was  probably  a  seed- 
ling from  it,  or  of  its  parent,  the  Petre,  as  trees  of  both  these  varieties  stood 
in  the  vicinity  of  the  Kingsessing.  The  American  Pomological  Society 
placed  Kingsessing  on  its  fruit-list  in  1858  but  dropped  it  in  1899. 

Tree  very  large  and  vigorous,  upright-spreading,  dense-topped,  rapid-growing,  hardy, 
medium  in  yield;  trunk  very  thick;  branches  very  stocky,  grayish-brown,  sprinkled  with 
numerous  large  lenticels;  branchlets  thick,  long,  glossy,  smooth,  glabrous,  with  numerous 
rather  small,  raised,  conspicuous  lenticels. 

Leaf -buds  large,  long,  conical,  free.  Leaves  2j  in.  long,  if  in.  wide;  apex  abruptly 
pointed;  margin  glandular,  finely  serrate;  petiole  if  in.  long.  Flower-buds  large,  conical, 
free. 


tft 


KIEFFER 


THE  PEARS  OF  NEW  YORK  183 

Fruit  ripens  in  September  and  October;  medium  in  size,  zf  in.  long,  2-|  in.  wide,  obovate- 
obtuse-pyriform;  stem  \  in.  long,  thick,  usually  curved,  fleshy  at  the  point  of  insertion  in 
the  fruit;  cavity  obtuse,  shallow,  slightly  furrowed,  occasionally  lipped;  calyx  partly  open; 
lobes  separated  at  the  base,  short,  narrow,  acute;  basin  shallow,  gently  furrowed,  usually 
symmetrical;  skin  granular,  tender,  roughish;  color  yellow,  sprinkled  and  netted  with  russet, 
with  a  thin  brownish-red  blush  on  the  exposed  cheek;  dots  numerous,  grayish  or  russet, 
small,  conspicuous;  flesh  white,  granular,  tender  and  melting,  sweet,  aromatic;  quality 
good.  Core  closed,  with  clasping  core-lines;  calyx-tube  short,  wide,  conical;  seeds  wide, 
long,  plump,  acute. 

KOONCE 

I.  III.  Hort.  Soc.  Rpt.  159.  1889.  a.  Ibid.  55.  1895.  3.  Am.  Pom.  Soc.  Rpt.  44.  1897.  4.  Budd- 
Hansen  Am.  Hort.  Man.  2:251.  1903.  5.  Chico  Nur.  Cat.  12.  1904.  6.  Am.  Pom.  Soc.  Cat.  41.  1909. 
7.  Ont.  Dept.  Agr.  Fr.  Ont.  168.  1914. 

Koonce  is  a  popular  early  variety  grown  rather  commonly  in  nearly 
every  pear  region  in  the  United  States.  It  is  listed  by  nearly  all  nursery- 
men. Its  tree-characters  are  more  notable  than  those  of  its  fruits.  The 
trees  make  a  splendid  showing  in  the  nursery  and  are  hardy  and  productive 
in  the  orchard,  although  of  but  medium  size  and  rather  straggling  at 
maturity.  The  pears  are  better  in  quality  than  those  of  Early  Harvest 
or  Lawson,  with  which  it  often  competes,  but  are  hardly  as  attractive  in 
appearance,  being  rather  small  and  often  irregular  in  shape.  The  color 
is  unusually  bright,  especially  on  the  red  cheek.  The  pears  decay  quickly 
after  maturity  and  are  suitable  only  for  home  and  local  markets. 

This  pear  originated  in  southern  Illinois  but  no  one  seems  to  know  by 
whom,  or  at  what  time,  or  in  what  locality  in  the  State.  The  variety 
has  been  grown  for  more  than  thirty  years.  The  American  Pomological 
Society  added  Koonce  to  its  list  of  fruits  in  1909. 

Tree  medium  in  size  and  vigor,  upright-spreading,  scraggly,  open-topped,  hardy, 
productive;  trunk  shaggy;  branches  zigzag,  dark  brownish-red,  covered  with  thick  grayish 
scarf-skin,  with  few  lenticels ;  branchlets  thick,  long,  with  long  internodes,  dull  light  brown, 
smooth,  glabrous,  sprinkled  with  small,  raised,  elongated  lenticels. 

Leaf-buds  small,  short,  conical,  pointed,  plump,  appressed;  leaf-scars  prominent. 
Leaves  a|  in.  long,  i^  in.  wide,  stiff;  apex  taper-pointed;  margin  glandular,  finely  serrate; 
petiole  15  in.  long.  Flower-buds  short,  obtuse  or  conical,  plump,  free;  flowers  showy, 
i\  in.  across,  in  dense  clusters,  average  5  buds  in  a  cluster;  pedicels  J  in.  long,  slender, 
pubescent. 

Fruit  ripens  in  August;  medium  in  size,  af  in.  long,  aj  in.  wide,  obovate-obtuse- 
pyriform,  with  unequal  sides;  stem  ij  in.  long,  thick;  cavity  obtuse,  shallow,  narrow,  com- 
pressed, lipped  or  often  drawn  up  in  a  wrinkled  fold  about  the  base  of  the  stem;  calyx 
open;  lobes  separated  at  the  base,  narrow,  acuminate;  basin  obtuse,  gently  furrowed; 
skin  thick,  tough,  roughish;  color  pale  greenish-yellow,  with  a  dull  reddish-brown  blush 


1 84 


THE   PEARS   OF   NEW   YORK 


spreading  over  the  exposed  cheek;  dots  numerous,  very  small,  greenish-russet,  conspicuous; 
flesh  whitish,  granular  especially  at  the  center,  medium  tender,  juicy,  aromatic,  sweet  but 
vinous;  quality  good.  Core  small,  closed,  with  clasping  core-lines;  calyx-tube  short,  wide, 
conical;  seeds  small,  narrow,  short,  plump,  acute. 

LAMY 

i.  Ragan  Norn.  Pear,  B.  P.  I.  Bui.  126: 161.     1908. 

Comte  de  Lamy.  a.  Kenrick  Am.  Orch.  141.  1841.  3.  Downing  Fr.  Trees  Am.  371,  fig.  158.  1845. 
4.  Card.  Chron.  20,  fig.  1846.  5.  Downing  Fr.  Trees  Am.  727.  1869.  6.  Jour.  Hort.  N.  S.  38:359,  fig. 
52.  1880.  7.  Hogg  Fruit  Man.  553.  1884. 

Poire  Dingier.    8.  Ann. Pom.  Beige  2:69,  PI.     1854. 

Beurre  Curtet.  9.  Pom.  France  a:  No.  77,  PI.  77.  1864.  10.  Leroy  Diet.  Pom.  1:341,  figs.  1867. 
ii.  Guide  Prat.  65,  243.  1876. 

Curtet's  Butterbirne.     12.  Mathieu  Norn.  Pom.  200.     1889. 

As  the  history  shows,  this  is  an  old  European  pear  which  had  its 
probationary  period  in  America  many  years  ago,  and  which  never  got  out 
of  the  limbo  of  nurserymen's  catalogs  and  collections.  On  the  grounds 
of  the  New  York  Agricultural  Experiment  Station,  however,  the  pears 
are  so  handsome  and  so  delectable  in  quality  that  the  variety  seems  quite 
worth  while  describing  and  illustrating  among  the  major  sorts.  It  is  a 
splendid  pear  for  the  home  orchard,  but  the  tree  is  not  large  nor  robust 
enough  for  a  commercial  plantation.  A  few  nurserymen  still  list  it. 

This  variety  was  raised  from  seed  about  1828  by  M.  Bouvier,  Jodoigne, 
Belgium.  It  was  first  named  Beurre  Curtet  in  honor  of  M.  Curtet,  a 
physician  and  professor  at  Brussels.  The  London  Horticultural  Society 
first  obtained  the  variety  under  the  name  Comte  de  Lamy,  by  which  name 
it  has  best  been  known  in  England.  Lamy  was  early  introduced  to 
America  where  trees  have  long  been  found  in  collections. 

Tree  small,  spreading,  open-topped,  hardy,  productive;  trunk  slender,  shaggy;  branches 
slender,  shaggy,  dull  brown,  overspread  with  thick  scarf-skin,  sprinkled  with  numerous 
lenticels;  branchlets  slender,  curved,  short,  with  short  internodes,  brown  changing  to 
reddish-brown  on  the  newer  growth,  glossy,  smooth,  glabrous,  with  small,  raised,  conspic- 
uous lenticels. 

Leaf-buds  small,  short,  conical,  pointed,  plump,  free.  Leaves  zf  in.  long,  if  in.  wide, 
leathery;  apex  taper-pointed;  margin  finely  serrate  to  nearly  entire,  tipped  with  few  minute 
glands;  petiole  i|  in.  long,  pinkish.  Flower-buds  large,  thick,  long,  conical,  very  plump, 
free,  singly  as  lateral  buds  or  on  very  short  spurs;  flowers  late,  very  showy,  if  in. 
across,  in  dense  clusters,  average  9  buds  in  a  cluster;  pedicels  f  in.  long,  thick,  lightly 
pubescent. 

Fruit  matures  in  late  October  and  early  November;  medium  in  size,  25  in.  long,  2  in. 
wide,  obovate-obtuse-pyriform,  often  irregular  and  with  unequal  sides;  stem  if  in.  long, 


KOONCE 


LAMY 


THE  PEARS  OF  NEW  YORK  185 

thick;  cavity  almost  lacking,  very  obtuse  and  shallow,  narrow,  russeted,  often  lipped; 
calyx  open;  lobes  broad,  acute;  basin  rather  deep,  obtuse  or  abrupt,  gently  furrowed,  com- 
pressed; skin  thin,  smooth  except  for  the  russet  dots,  dull;  color  yellow,  with  a  solid,  dark 
red  blush  on  the  exposed  cheek;  dots  numerous,  large,  brownish-russet,  very  conspicuous; 
flesh  tinged  with  yellow,  granular  at  the  center,  tender  and  melting,  buttery,  juicy,  sweet, 
with  a  faint,  vinous  flavor,  pleasantly  aromatic;  quality  good  to  very  good.  Core  large, 
closed,  with  clasping  core-lines;  calyx-tube  short,  very  wide,  conical;  seeds  large,  wide, 
plump,  acute. 

LAWRENCE 

i.  Kenrick^m.  Orch.  169.  1841.  a.  Mass.  Hort.  Soc.  Rpt.  4.  1843.  3.  Mag.  Hort.  10:212.  1844. 
4.  Downing  Fr.  Trees  Am.  442.  1845.  5.  Mag.  Hort.  12:432,  fig.  29.  1846.  6.  Hovey  Fr.  Am.  2:13, 
PI.  1851.  7.  Am.  Pom.  Soc.  Rpt.  230.  1854.  8.  Downing  Fr.  Trees  Am.  440,  fig.  1857.  9.  Thomas 
Am.  Fruit  Cult.  480.  1897. 

There  is  great  diversity  of  opinion  as  to  the  value  of  Lawrence  for  a 
market  pear,  but  no  one  denies  it  a  place  as  one  of  the  very  best  early 
winter  pears  for  the  home  orchard.  A  generation  ago  it  was  held  in  high 
esteem  as  a  market  pear,  but  the  more  showy  Kieffer,  kept  in  cold  storage, 
has  elbowed  the  less  conspicuous  Lawrence  off  the  fruit-stands  and  almost 
out  of  the  markets.  The  tree  is  hardy,  moderately  vigorous  and  fruitful, 
an  early,  annual,  and  uniform  bearer,  and  has  the  reputation  of  being  one 
of  the  longest  lived  of  all  pear  trees.  The  fruits  are  of  but  medium  size, 
but  are  shapely  in  form,  trim  in  contour,  and  are  distinctive  in  shape 
because  of  the  rounded,  truncate  stem  end.  In  color,  the  pear  is  a  bright, 
clean  lemon-yellow  marked  with  patches  of  russet  and  faintly  blushed  on 
the  side  to  the  sun.  No  yellow  pear  is  more  attractive.  The  fruits  come 
in  season  in  early  winter  and  have  the  excellent  character  of  keeping  well 
under  ordinary  care  for  a  full  month  or  longer.  The  melting  flesh  abounds 
with  a  rich,  sugary,  perfumed  juice,  by  virtue  of  which  it  is  justly  esteemed 
as  the  best -flavored  pear  of  its  season.  Lawrence  finds  congenial  soils  and 
climates  in  nearly  every  part  of  New  York,  and  should  have  a  place  in 
every  home  orchard  in  the  State. 

Lawrence  is  a  native  of  Flushing,  Long  Island,  and  was  first  intro- 
duced to  growers  by  Wilcomb  and  King  of  Flushing,  who  sent  specimens 
of  it  in  1843  to  the  Massachusetts  Horticultural  Society,  saying  that  it 
appeared  to  be  a  cross  between  the  old  Saint  Germain  and  White  Doyennd, 
"as  it  resembles  both  of  them  in  wood,  foliage,  and  fruit,  and  there  is  no 
other  variety  in  the  neighborhood."  The  variety  rapidly  found  favor 
among  pear  growers  and  was  soon  widely  disseminated.  The  American 
Pomological  Society  added  Lawrence  to  its  fruit-catalog  in  1854. 


1 86  THE    PEARS   OF    NEW   YORK 

Tree  of  medium  size,  vigorous,  spreading,  with  drooping  branches,  very  hardy,  produc- 
tive; trunk  shaggy;  branches  smooth,  zigzag,  reddish-brown  mingled  with  ash-gray  scarf- 
skin,  with  numerous  large  lenticels;  branchlets  reddish-brown,  glossy,  smooth,  glabrous, 
with  slightly  raised,  conspicuous  lenticels. 

Leaf-buds  short,  obtuse,  plump,  nearly  free.  Leaves  i\  in.  long,  i$  in.  wide,  oval, 
leathery;  margin  finely  serrate;  petiole  if  in.  long,  slender;  stipules  rudimentary.  Flower- 
buds  hardy,  conical  or  pointed,  free;  flowers  open  early,  if  in.  across,  in  rather  dense  clusters, 
from  8  to  12  buds  in  a  cluster;  pedicels  f  in.  long,  lightly  pubescent,  greenish. 

Fruit  ripe  November  to  December;  medium  in  size,  af  in.  long,  a|  in.  wide,  uniform 
in  size  and  shape,  obovate-obtuse-pyriform,  generally  symmetrical;  stem  i  in.  long,  thick, 
slightly  curved;  cavity  small,  obtuse,  shallow,  narrow,  russeted,  furrowed  and  irregular, 
often  lipped;  calyx  large,  partly  open;  lobes  separated  at  the  base,  long,  broad,  acute; 
basin  wide,  obtuse,  furrowed  and  sometimes  corrugated;  skin  thick  and  granular,  tough, 
roughish;  color  lemon-yellow,  marked  with  occasional  patches  of  russet  and  with  a  faint 
russet-red  blush  on  the  exposed  cheek;  dots  numerous,  small,  russet,  inconspicuous;  flesh 
yellowish-white,  firm,  granular,  tender  and  melting  when  fully  mature,  juicy,  rich,  sweet; 
quality  very  good.  Core  large,  closed,  with  clasping  core-lines;  calyx-tube  short,  wide, 
conical;  seeds  large,  long,  plump,  acute. 

LAWSON 

i.  Rural  N.  Y.  43:651,  fig.  385.  1884.  2.  Card.  Man.  37:282.  1885.  3.  Rural  N.  Y.  44:693. 
1885.  4.  Card.  &  For.  5:414.  1892.  5.  Van  Lindley  Cat.  22.  1892.  6.  Am.  Pom.  Soc.  Cat.  36.  1899. 
7.  Ont.  Dept.  Agr.  Fr.  Ont.  168.  1914.  8.  Cal.  Com.  Hort.  Pear  Grow.  Cal.  7:266,  fig.  67.  1918. 

Comet,     g.  Card.  Man.  27:144.     1885. 

Cometbirne.     10.  Mathieu  Nom.  Pom.  198.     1889. 

Of  all  early  pears,  the  fruit  of  Lawson  best  satisfies  the  eye  for  bright 
colors.  It  is  as  brightly  colored  as  the  brilliant  Vermont  Beauty  or  as 
Mount  Vernon.  Another  outstanding  character  is  the  small  core,  which, 
though  the  pears  ripen  early  and  quickly,  seldom  softens  unduly.  The 
pears  are  sometimes  nearly  or  quite  seedless.  Unfortunately,  the  fruits 
are  often  irregular  in  shape,  and  in  quality  are  never  more  than  mediocre. 
The  tree  is  fairly  healthy,  vigorous,  hardy,  and  free  from  blight,  and  is 
characterized  by  its  tall,  upright  growth.  Although  grown  for  more  than 
a  hundred  years  in  New  York,  the  variety  has  never  made  headway  in 
this  State,  but  seems  to  be  attracting  much  attention  on  the  Pacific  slope. 

This  pear  originated  on  the  farm  of  a  Mr.  Lawson  in  Ulster  County, 
New  York,  about  1800,  judging  from  the  appearance  of  the  original  tree 
which  was  standing  in  1900.  The  variety  was  introduced  toward  the 
end  of  the  nineteenth  century  under  the  name  Comet  by  reason  of  its 
color,  so  that  it  is  sometimes  known  as  Lawson  Comet.  The  American 
Pomological  Society  added  Lawson  to  its  fruit-catalog  in  1899. 


LAWRENCE 


THE  PEARS  OF  NEW  YORK  187 

Tree  medium  in  size,  vigorous,  upright,  dense-topped,  very  productive;  branches 
slender,  zigzag,  reddish-brown  overlaid  with  grayish  scarf-skin,  marked  with  numerous 
raised,  large  lenticels;  branchlets  slender,  very  long,  with  characteristically  long  internodes, 
rough,  zigzag,  marked  with  numerous  large,  raised,  conspicuous  lenticels.  Leaves  3}  in. 
long,  if  in.  wide;  apex  abruptly  pointed;  margin  glandless,  serrate;  petiole  2  in.  long. 
Flowers  early,  showy,  13  in.  across,  in  dense  clusters,  6  or  8  buds  in  a  cluster;  pedicels 
i  in.  long,  thick. 

Fruit  ripens  in  August;  large,  af  in.  long,  3}  in.  wide,  varies  from  obovate-obtuse- 
pyriform  to  globular-obtuse-pyriform,  with  unequal  sides;  stem  |  in.  long,  thick,  curved, 
woody;  cavity  very  small  and  narrow,  often  with  a  lip  drawn  up  around  one  side  of  the 
stem;  calyx  partly  open;  lobes  narrow,  often  reflexed;  basin  narrow,  obtuse,  gently  fur- 
rowed; skin  thin,  tender,  smooth;  color  pale  yellow,  overspread  on  the  exposed  cheek 
with  a  bright  red  blush;  dots  numerous,  small,  greenish  or  russet,  obscure;  flesh  whitish 
or  often  salmon-color,  firm,  tough,  medium  juicy,  lacking  sweetness;  quality  poor.  Core 
unusually  small,  closed,  with  clasping  core-lines;  calyx-tube  short,  wide;  seeds  short, 
wide,  plump,  obtuse,  few  in  number. 

LE  CONTE 

i.  Ca.  Hort.  Soc.  Rpt.  8,  29.  1878.  a.  la.  Hort.  Soc.  Rpt.  303.  1879.  3.  Am.  Pom.  Soc.  Cat.  38. 
1883.  4.  Card.  Man.  27:282.  1885.  5.  Ga.  Hort.  Soc.  Rpt.  55.  1885.  6.  Black  Cult.  Peach  fir  Pear 
234.  1886.  7.  Cornell  Sta.  Bui.  332:484.  1913.  8.  Ont.  Dept.  Agr.  Fr.  Ont.  169.  1914. 

Le  Conte  is  a  hybrid  between  the  Chinese  Sand  pear  and  a  European 
sort,  therefore  similar  in  parentage  to  Kieffer  which  it  greatly  resembles 
in  both  tree  and  fruit.  The  fruits  are  rather  poorer  in  quality  than  those 
of  Kieffer,  if  that  be  possible  for  an  edible  fruit,  and  the  tree  is  in  no  way 
superior  to  that  of  its  better-known  rival,  but  seems  to  succeed  better  in 
warm  climates  and  light  soils.  There  is,  therefore,  a  place  for  Le  Conte 
in  the  South,  and  possibly  on  parts  of  Long  Island,  if  a  pear  is  wanted  for 
culinary  purposes  only.  The  fruits  sometimes  rot  badly  at  the  core,  and 
should  usually  be  harvested  as  soon  as  they  attain  full  size.  The  trees 
are  more  susceptible  to  blight  than  those  of  Kieffer.  In  the  South,  the 
trees  are  often,  if  not  usually,  propagated  from  cuttings. 

Le  Conte  originated  in  America,  and  is  probably  a  hybrid  between  the 
Chinese  Sand  pear  and  some  native.  It  is  supposed  to  have  been  carried 
from  Philadelphia  to  Georgia  about  1850  by  Major  Le  Conte,  and  has 
since  been  extensively  cultivated  in  the  southern  States  for  northern 
markets.  In  1885  it  was  recommended  by  the  Georgia  Horticultural 
Society  for  cultivation  in  the  middle  region  of  that  State.  The  American 
Pomological  Society  added  Le  Conte  to  its  fruit-catalog  in  1883. 


1 88  THE    PEARS   OF    NEW   YORK 

Tree  medium  in  size,  vigorous,  upright,  very  productive,  a  regular  bearer;  branches 
strongly  zigzag,  brownish-red  mingled  with  green  and  covered  with  scarf-skin;  branchlets 
thick,  reddish-brown  mingled  with  green,  smooth,  pubescent  on  the  new  growth  which 
later  becomes  glabrous,  with  numerous  very  small,  conspicuous,  raised  lenticels. 

Leaf-buds  small,  short,  pointed,  appressed.  Leaves  3*  in.  long,  13  in.  wide,  long-ovate 
or  long-oval,  leathery;  apex  taper-pointed;  margin  finely  serrate;  petiole  pale  green, 
glabrous.  Flower-buds  small,  short,  conical,  plump,  free,  arranged  singly  on  very  short 
spurs;  flowers  open  very  early,  ij  in.  across,  in  dense  clusters,  7  to  10  buds  in  a  cluster; 
pedicels  i  in.  long,  slender,  lightly  pubescent,  pale  green. 

Fruit  ripe  late  October  to  November;  large,  3TV  in.  long,  2§  in.  wide,  uniform  in  size 
and  shape,  roundish-oval,  tapering  at  both  ends,  ribbed,  symmetrical;  stem  if  in.  long, 
very  thick,  often  curved;  cavity  obtuse,  very  shallow  and  narrow,  smooth,  slightly  fur- 
rowed and  wrinkled,  often  compressed;  calyx  partly  open;  lobes  usually  dehiscent,  separated 
at  the  base,  short,  narrow,  acute;  basin  usually  very  deep,  abrupt,  gently  furrowed;  skin, 
thick,  tough,  smooth;  color  pale  yellow,  occasionally  marked  with  russet;  dots  numerous, 
small,  russet,  conspicuous;  flesh  white,  firm,  granular,  stringy,  tender,  juicy,  sweet,  with  a 
strong  and  disagreeable  flavor;  quality  poor.  Core  very  large,  closed,  axile,  with  meeting 
core-lines;  calyx-tube  short,  wide,  broadly  conical;  seeds  large,  2  in  each  carpel,  wide, 
long,  very  plump,  acute. 

LE  LECTIER 

i.  Mathieu  Norn.  Pom.  246.  1889.  2.  Guide  Prat.  95.  1895.  3-  ^w-  Hort.  466.  1899.  4.  Garden 
59:14,  93,  124.  1901.  5.  Soc.  Nat.  Hort.  France  Pom.  420,  fig.  1904.  6.  Cat.  Cong.  Pom.  France  287, 
fig.  1906. 

In  size  and  beauty  of  fruit,  Le  Lectier  surpasses  most  of  its  associates, 
and  the  quality  is  first  rate  in  soils  and  climates  to  which  the  variety  is 
suited.  Unfortunately  the  tree,  while  very  satisfactory  in  some  situations, 
is  capricious  to  both  soils  and  climates,  and  is  seldom  at  home  on  this  side 
of  the  Atlantic.  The  season  is  December  and  January,  when  good  pears 
are  scarce,  and  it  would  seem  that  the  fine,  large  fruits  of  this  pear  would 
be  most  acceptable  for  either  home  or  market  if  it  could  be  made  to  thrive. 
In  Europe,  it  grows  best  on  warm,  rich  soils. 

Auguste  Lesueur,  a  horticulturist  at  Orleans,  France,  obtained  this 
late  winter  pear  about  1882  as  a  cross  between  Bartlett  and  Fortunee.  It 
was  named  after  Le  Lectier,  the  great  pomologist  of  Orleans,  who  was 
growing  in  the  year  1628  about  260  varieties  of  pears.  The  variety  was 
introduced  about  1889.  In  France,  Le  Lectier  has  been  described 
as  greatly  superior  in  flavor,  aroma,  and  sweetness  to  varieties  of  the 
same  class  having  established  reputations.  In  1894,  tne  Royal  Horti- 
cultural Society  of  London  recommended  this  variety  for  cultivation 
in  England. 


LE  CONTE 


THE  PEARS  OF  NEW  YORK  189 

Tree  medium  in  size,  vigorous,  upright,  dense-topped,  very  productive;  trunk  and 
branches  medium  in  thickness  and  smoothness;  branchlets  thick,  curved,  light  brownish- 
red,  tinged  with  green  and  overspread  with  grayish  scarf-skin,  glabrous,  sprinkled  with 
numerous  raised,  conspicuous  lenticels. 

Leaf-buds  very  small,  short,  pointed,  plump,  free.  Leaves  aj  in.  long,  i$  in.  wide, 
thick;  apex  taper-pointed;  margin  glandular,  finely  serrate;  petiole  2}  in.  long,  slender. 
Flower-buds  short,  conical,  plump,  free,  singly  on  very  short  spurs;  flowers  showy,  ij  in. 
across,  8  or  10  buds  in  a  cluster;  pedicels  5  in.  long. 

Fruit  ripens  December  to  January;  large,  elongated-obovate-pyriform,  often  with  a 
narrow  neck;  stem  slender,  rather  short,  enlarged  at  both  ends,  inserted  obliquely;  cavity 
irregular,  often  lipped;  calyx  variable  in  size,  partly  open;  basin  variable  in  size,  abrupt, 
irregular;  skin  glossy,  thin,  with  uneven  surface;  color  yellow,  mottled  and  faintly  blushed 
on  the  exposed  cheek  with  yellowish-bronze;  dots  inconspicuous,  small;  flesh  white,  fine- 
grained, melting,  juicy,  sweet,  pleasantly  aromatic;  quality  very  good. 

LfiON  LECLERC  (VAN  MONS) 

i.  Mass.  Hort.  Soc.  Rpt.  3.  1843.  2.  Downing  Fr.  Trees  Am.  419,  fig.  192.  1845.  3.  Hovey 
Fr.  Am.  1:9,  PL  1851.  4.  Ann.  Pom.  Beige  5:51,  PL  1857.  5.  Am.  Pom.  Soc.  Rpt.  70.  1862.  6. 
Pom.  France  i:  No.  29,  PL  29.  1863.  7.  Jour.  Hort.  N.  S.  10:366.  1866.  8.  Mas  Le  Verger  3:  Pt.  i, 
127,  fig.  62.  1866-73.  9-  Leroy  Diet.  Pom.  2:722,  fig.  1869.  10.  Jour.  Hort.  3rd  Ser.  1:573,  fig.  103. 
1880.  II.  Cat.  Cong.  Pom.  France  361,  fig.  1906. 

Van  Mons  Butterbirne.  12.  Lauche  Deut.  Pom.  H:  No.  65,  PL  65.  1883.  13.  Mathieu  Norn.  Pom. 
292.  1889. 

A  century  ago  this  pear  was  being  heralded  in  Europe  as  the  best  of 
all  pears,  and  shortly  afterward  was  introduced  into  the  United  States  with 
highest  praise.  The  variety  is  still  popular  in  Europe,  but  its  reputation 
there  is  not  sustained  here.  The  pear  deserves  a  place  among  major 
varieties  only  because  it  fills  a  particular  niche  in  the  pear  season,  the  crop 
coming  in  season  between  late  fall  and  early  winter  at  a  time  when  there 
are  few  other  good  varieties.  Were  it  not  for  one  serious  fault,  however, 
the  variety  might  take  high  rank  in  America.  The  fault  is  great  sus- 
ceptibility to  the  scab  fungus.  After  Flemish  Beauty,  no  other  variety 
suffers  as  much  both  in  fruit  and  foliage.  Well  grown  in  a  congenial 
environment,  on  standard  or  quince  stock,  the  pears  are  often  as  large  as 
those  of  Duchesse  d'Angouleme,  with  which  they  compare  rather  closely 
in  shape.  On  well-grown  specimens,  also,  the  color  is  rich  and  beautiful. 
The  flavor  is  sprightly  and  refreshing,  which,  with  good  flesh-characters, 
give  the  variety  high  rank  for  quality.  There  are  no  remarkable  characters 
in  the  trees  to  recommend  them,  although  they  are  quite  up  to  the  average 
in  all  characters  either  on  pear  or  quince  stocks.  They  are  said  to  prefer 
a  rich,  deep  soil.  The  variety  is  suitable  only  for  collections. 


190  THE   PEARS   OF   NEW   YORK 

This  pear  was  obtained  by  M.  Leon  Leclerc,  a  distinguished  pomologist 
living  at  Laval,  France,  who  dedicated  it  to  his  friend  Van  Mons.  Desiring 
to  couple  his  own  name  with  that  of  his  friend,  he  gave  it  the  name  of  Van 
Mons  Leon  Leclerc,  by  which  appellation  it  has  been  known  by  most 
authors.  The  variety  first  fruited  in  1828.  There  has  been  a  good  deal 
of  confusion  as  to  the  identity  of  this  pear,  owing  to  the  fact  that  Van  Mons 
raised  a  pear  in  1816  which  he  dedicated  to  Leon  Leclerc.  The  proper 
name  of  the  latter  pear  is  Leon  Leclerc  de  Laval.  There  is  also  a  Leon 
Leclerc  de  Louvain.  The  variety  under  discussion  was  fruited  in  this 
country  previous  to  1843  by  Marshall  P.  Wilder.  The  American  Porno- 
logical  Society  added  the  variety  to  its  fruit-catalog  in  1862  but  dropped 
it  in  1869. 

Tree  medium  in  size,  vigorous,  spreading,  open-topped,  productive;  trunk  shaggy; 
branches  roughish,  reddish-brown,  overspread  with  heavy,  dull  scarf-skin,  with  conspicu- 
ous, numerous,  large  lenticels;  branchlets  very  slender  and  curved,  short,  with  short  inter- 
nodes,  light  brown  streaked  with  gray  and  tinged  with  green,  dull,  smooth,  glabrous, 
with  numerous  small,  conspicuous,  raised  lenticels. 

Leaf-buds  very  small,  short,  pointed,  appressed.  Leaves  15  in.  long,  3^  in.  wide, 
leathery;  apex  taper-pointed;  margin  glandless,  entire;  petiole  ij  in.  long,  glabrous,  reddish- 
green.  Flower-buds  small,  short,  conical,  plump,  free,  singly  on  short  spurs;  flowers 
showy,  ij  in.  across,  in  dense  racemes,  7  or  8  buds  in  a  cluster;  pedicels  f  in.  long,  pubescent. 

Fruit  ripe  in  late  September  and  October;  large,  3!  in.  long,  2j  in.  wide,  oblong-pyri- 
form,  tapering  to  a  very  long,  narrow  neck ;  stem  i  in.  long,  thick,  curved ;  cavity  very  small, 
compressed,  usually  lipped;  calyx  large,  open;  lobes  separated  at  the  base,  broad,  acute; 
basin  shallow,  narrow,  obtuse,  symmetrical ;  skin  thick,  tough,  roughened  by  russet  specks ; 
color  dull  yellow,  covered  with  dots  and  tracings  of  russet  and  occasionally  with  a  faint 
russet-red  blush;  dots  numerous,  small,  russet,  conspicuous;  flesh  granular  under  the  skin, 
nearly  melting,  juicy,  subacid  or  with  a  peculiar  sprightliness;  quality  good.  Core  large, 
closed,  with  clasping  core-lines;  calyx-tube  short,  narrow,  conical;  seeds  large,  wide,  long, 
acute. 

LINCOLN 

i.  Mass.  Hort.  Soc.  Rpt.  88.  1845.  3.  III.  Hort.  Soc.  Rpt.  196,  Pis.  1894.  3-  Mich.  Hort.  Soc. 
Rpt.  141.  1894.  4.  ///.  Hort.  Soc.  Rpt.  42.  1889.  5.  Rural  N.  Y.  48:754,  figs.  275  and  276.  1889. 
6.  Am.  Pom.  Soc.  Cat.  36.  1899.  7-  Budd-Hansen  Am.  Hort.  Man.  2:253.  J9°3- 

Nearly  a  hundred  years  old  without  having  received  favorable  mention 
from  pear  growers,  Lincoln  has  been  brought  from  the  limbo  of  lost  fruits 
in  recent  years  to  take  high  rank  in  the  list  of  pears  for  the  Mississippi 
Valley.  The  variety  is  spoken  of  in  such  superlative  terms  for  that  region 
that  judging  from  its  behavior  in  New  York,  it  would  seem  that  western 
pear-growers  give  it  attributes  which  Nature  denies  it.  At  best,  in  the 


LEON  LECLERC  (VAN  MONS) 


LINCOLN 


THE    PEARS   OF   NEW    YORK 

East,  the  fruits  are  but  mediocre  in  appearance  and  quality,  falling  below 
those  of  a  dozen  other  varieties  of  the  same  season  whether  judged  by  the 
eye  or  the  palate.  In  Illinois  and  Missouri,  however,  the  fruits  are  spoken 
of  as  the  handsomest  and  best.  These  are  not  regions  in  which  many 
good  pears  grow,  since  the  cold  of  winter,  heat  of  summer,  and  pear-blight 
take  toll  from  all  but  pears  of  the  strongest  constitution.  Lincoln  seems  to 
possess  a  constitution  to  withstand  these  ills.  At  its  best,  the  fruits  of 
Lincoln  seem  comparable  to  those  of  Bartlett,  which  the  western  admirers 
of  the  variety  say  it  resembles.  In  New  York,  comparisons  of  the  fruits 
are  all  in  favor  of  Bartlett,  as  are  the  trees  in  all  characters  excepting 
hardiness  to  heat  and  cold,  and  resistance  to  blight.  The  variety  is  valuable 
only  in  the  Middle  West. 

This  pear  had  its  origin  in  a  seedling  grown  in  the  spring  of  1835  by 
Mrs.  Maria  Fleming,  Corwin,  Illinois.  The  original  tree  proved  to  be  a 
vigorous  grower  as  well  as  a  heavy  cropper,  and  was  ultimately  given  the 
name  of  Lincoln.  Augustine  and  Company  of  Normal,  Illinois,  propagated 
and  distributed  the  variety  about  1895.  Young  trees  of  the  variety  appear 
to  be  vigorous  growers,  free  from  blight  and  of  high  quality.  The  Ameri- 
can Pomological  Society  added  Lincoln  to  its  list  of  fruits  in  1899. 

Tree  large,  vigorous,  upright-spreading,  open-topped,  hardy,  very  productive;  trunk 
stocky,  smooth;  branches  zigzag,  greenish-brown,  partly  overspread  with  thin  gray  scarf- 
skin,  marked  on  the  younger  wood  with  very  numerous  large,  round  lenticels;  branchlets 
slender,  very  long,  willowy,  brownish-green  overlaid  with  thin  gray,  dull,  the  new  growth 
reddish-green,  with  numerous  large,  roundish,  raised  lenticels. 

Leaf-buds  very  small,  short,  pointed,  appressed.  Leaves  3^  in.  long,  i\  in.  wide, 
stiff;  apex  variable;  margin  glandless,  finely  serrate;  petiole  2§  in.  long,  glabrous,  tinged  with 
red;  stipules  very  long  and  slender,  pinkish.  Flower-buds  small,  short,  conical,  free, 
singly  on  short  spurs;  flowers  if  in.  across,  well  distributed,  average  5  buds  in  a  duster; 
pedicels  i|  in.  long,  slender,  pubescent. 

Fruit  matures  in  late  August  and  September;  medium  in  size,  about  2j  in.  in  length 
and  width,  roundish,  with  an  obtuse  neck,  tapering  very  slightly;  stem  ij  in.  long,  slender; 
cavity  a  slight,  narrow  depression,  occasionally  lipped;  calyx  large,  open;  lobes  separated 
at  the  base,  long,  acuminate;  basin  shallow,  obtuse,  smooth,  symmetrical;  skin  thick, 
tender,  roughish;  color  yellow,  sprinkled  with  few  russet  lines  and  nettings;  dots  numerous, 
small,  russet,  conspicuous;  flesh  tinged  with  yellow,  firm,  coarse  and  granular,  tender, 
very  juicy,  sweet,  aromatic,  pleasing  but  not  richly  flavored;  quality  good.  Core  unusually 
large,  closed,  with  clasping  core-lines;  calyx-tube-short,  wide,  conical;  seeds  large,  very 
wide,  long,  plump,  acuminate. 


192 


THE    PEARS   OF   NEW   YORK 


LINCOLN  CORELESS 

i.  Parry  Cat.  9,  fig.  1891.  2.  Ann.  Hort.  185.  1892.  3.  III.  Hurt.  Soc.  Rpt.  137.  1894.  4.  Ibid. 
52,  178.  1896.  5.  Rural  N.  Y.  64:256.  1905. 

The  product  of  Lincoln  Coreless  is  worthless  for  dessert,  and  but  a 
coarse  makeshift  for  culinary  purposes.  The  variety  receives  attention 
only  because  the  pear  is  a  monstrosity  and  a  curiosity.  The  fruits  are 
enormous  in  size,  outweighing  all  other  pears  unless  it  be  those  of  the  Pound. 
They  are  unique  in  having  a  very  small  core  and  few  or  sometimes  no 
seeds.  They  are  further  characterized  by  very  late  maturity,  ripening 
later  than  those  of  any  other  pear  on  the  grounds  of  this  Station  and 
keeping  until  April.  While  usually  rather  dull  greenish-yellow  in  color, 
the  cheek  is  often  enlivened  by  a  bright  blush  which  makes  the  fruits 
rather  attractive  despite  their  grossness.  The  catalogs  describe  the  trees 
as  "  blight  proof,"  but  they  blight  on  the  grounds  of  this  Station.  The 
variety  is  worth  growing  only  as  an  interesting  curiosity. 

According  to  William  Parry,  Parry,  New  Jersey,  Lincoln  Coreless 
originated  in  Lincoln  County,  Tennessee,  near  the  Alabama  line,  about 
1830.  The  original  tree  was  rated  as  productive  and  free  from  blight, 
and  young  trees  propagated  from  it  have  been  unusually  healthy  and 
vigorous.  The  variety  was  introduced  about  1890  by  William  Parry. 

Tree  small,  vigorous,  upright,  very  dense,  pyramidal,  hardy,  an  uncertain  bearer; 
trunk  shaggy;  branches  smooth,  zigzag,  reddish-brown  mingled  with  ash-gray,  marked 
with  small  lenticels;  branchlets  short  to  medium,  dull  brown,  smooth,  glabrous,  with 
conspicuous  lenticels. 

Leaf -buds  large,  obtuse,  plump,  appressed.  Leaves  3  in.  long,  if  in.  wide,  elongated- 
oval,  leathery;  apex  taper-pointed;  margin  finely  serrate;  petiole  ij  in.  long,  reddish; 
stipules  very  long.  Flower-buds  short,  obtuse,  plump,  free;  flowers  if  in.  across,  very 
large  and  showy,  average  6  buds  in  a  cluster;. pedicels  if  in.  long,  thick,  pubescent,  pale 
green. 

Fruit  ripe  in  February;  very  large,  4f  in.  long,  3  in.  wide,  uniform  in  size,  obovate- 
acute-pyriform,  somewhat  ribbed,  with  unequal  sides;  stem  if  in.  long,  thick,  curved; 
cavity  obtuse,  shallow,  narrow,  russeted,  furrowed,  often  lipped;  calyx  open,  large;  lobes 
separated  at  the  base,  narrow,  acute;  basin  very  shallow,  narrow,  obtuse,  furrowed;  skin 
very  thick,  tough,  coarse  and  granular,  smooth,  dull;  color  greenish-yellow,  with  a  handsome 
blush  on  the  cheek  exposed  to  the  sun;  dots  many,  brownish-russet,  very  conspicuous; 
flesh  yellowish-white,  very  firm,  granular  at  the  core,  crisp,  tough,  medium  juicy,  rather 
bitter  and  astringent;  quality  poor.  Core  closed,  with  clasping  core-lines;  calyx-tube 
long,  wide,  conical;  seeds  few,  narrow,  often  abortive,  acute. 


LINCOLN  CORELESS 


THE    PEARS   OF   NEW   YORK  1 93 


LOUISE  BONNE  DE  JERSEY 

I.  Kenrick  Am.  Orch.  148.  1841.  2.  Am.  Pom.  Soc.  Rpt.  53.  1852.  3.  Field  Pear  Cult,  218,  fig. 
81.  1858. 

Louise  Bonne  of  Jersey.  4.  Downing  Fr.  Trees  Am.  397,  fig.  174.  1845.  5.  Hovey  FT.  Am.  1:39, 
PI.  1851.  6.  Jour.  Hart.  N.  S.  38:161,  fig.  26.  1880.  7.  Hogg  Fruit  Man.  606.  1884. 

Cute  Louise  von  Avranches.  8.  Dochnahl  Fiihr.  Obstkunde  2:138.  1856.  9.  Mathieu  Nom.  Pom. 
229.  1889. 

Bonne  Louise  d' Avranches.  10.  Ann.  Pom.  Beige  6: 29,  PI.  1858.  II.  Pom  France  z:  No.  21,  PI.  21. 
1863.  12.  Mas  Le  Verger  3:  Pt.  I,  67,  fig.  32.  1866-73.  13.  Leroy  Diet.  Pom.  1:482,  fig.  1867.  14. 
Guide  Prat.  286.  1876. 

Louise.     15.  Am.  Pom.  Soc.  Cat.  23.     1897.     16.  Ont.  Dept.  Agr.  Fr.  Ont.  170,  fig.     1914. 

Now  known  in  America  as  Louise,  a  name  given  it  by  the  American 
Pomological  Society,  this  variety  is  described  under  the  name  given  it  in 
England  to  distinguish  it  from  at  least  eight  other  varieties  having  Louise 
as  the  whole  or  a  part  of  the  name.  The  pear  is  an  old  one,  having  many 
excellent  qualities  of  fruit  and  tree,  which,  however,  are  not  sufficiently 
above  the  average  to  give  it  high  place  in  the  list  of  pears  for  the  market. 
The  pears  are  medium  to  large,  handsome,  of  excellent  quality,  and  keep 
and  ship  well.  These  qualities  have  given  it  some  preeminence  as  a  pear 
for  the  export  trade.  The  trees  are  precariously  hardy  and  somewhat 
subject  to  blight,  but  very  vigorous,  productive,  and  long-lived.  In 
Europe,  the  testimony  of  prominent  pomologists  agrees  that  the  fruits  are 
better  and  the  trees  more  productive  when  worked  on  the  quince,  and  in 
America  the  variety  is  considered  one  of  the  best  for  dwarfing.  This  pear 
is  a  standard  one  for  home  collections,  and  finds  favor  in  many  commer- 
cial orchards  in  New  York. 

The  parent  tree  of  this  pear  was  raised  from  seed  about  1780  by  M. 
de  Longueval,  Avranches,  Normandy.  Some  authorities  say  that  the 
variety  was  first  named  Bonne  de  Longueval;  others,  that  M.  de  Longueval 
immediately  dedicated  the  pear  to  his  wife  and  called  it  Bonne  Louise  de 
Longueval.  Later  still,  the  Pomological  Congress  adopted  the  name  of 
Bonne  Louise  d' Avranches,  by  which  it  became  more  generally  known, 
though  in  England,  it  rather  unfortunately  became  widely  disseminated 
as  Louise  Bonne  de  Jersey,  having,  presumably,  found  its  way  there  through 
the  Channel  Islands.  The  variety  was  brought  to  the  United  States  early 
in  the  nineteenth  century,  and  in  1852  was  entered  in  the  recommended 
list  of  fruits  of  the  American  Pomological  Society.  In  1897,  this  Society 
shortened  the  name  to  Louise. 


194 


THE    PEARS   OF   NEW   YORK 


Tree  large,  vigorous,  upright,  very  tall,  dense-topped,  hardy,  productive,  long-lived; 
trunk  stocky;  branches  slightly  zigzag,  reddish-brown  mingled  with  very  dark  grayish  scarf- 
skin,  with  numerous  raised  lenticels;  branchlets  slender,  long,  dark  reddish-brown,  nearly 
smooth,  glabrous,  with  few  small,  slightly  raised  lenticels. 

Leaf -buds  pointed,  semi-free.  Leaves  ^  in.  long,  if  in.  wide,  much  curled  under  at 
the  margins,  oval,  leathery;  apex  slightly  taper-pointed^  margin  glandless,  finely  serrate; 
petiole  15  in.  long,  slender.  Flower-buds  small,  conical  or  pointed,  free;  flowers  with  a 
disagreeable  odor,  i|  in.,  across,  white  or  tinged  with  pink  along  the  edge  of  the  petals, 
averaging  6  buds  in  a  cluster;  pedicels  ij  in.  long,  slender,  pubescent,  light  green. 

Fruit  matures  in  October;  medium  to  large,  25  in.  long,  2\  in.  wide,  uniform  in  size 
and  shape,  oblong-pyriform,  somewhat  irregular,  with  unequal  sides;  stem  i  in.  long,  slender, 
usually  curved;  cavity  obtuse,  very  shallow  and  very  narrow,  furrowed  and  wrinkled, 
often  lipped,  the  flesh  folded  up  around  the  stem;  calyx  open,  large;  lobes  broad,  acute; 
basin  obtuse,  furrowed  and  uneven;  skin  granular,  smooth;  color  pale  yellow  t  mark'ed  on 
the  exposed  cheek  with  a  dull  red  blush  and  with  streaks  of  russet;  dots  numerous,  small, 
grayish  or  russet,  conspicuous;  fruit  yellowish-white,  somewhat  granular,  tender  and  melt- 
ing, very  juicy,  sweet  and  vinous,  aromatic,  rich;  quality  very  good.  Core  closed,  with 
clasping  core-lines;  calyx-tube  short,  wide,  conical;  seeds  large,  wide,  long,  plump,  acute. 


LUCY  DUKE 

i.  Am.  Pom.  Soc.  Rpt.  153.     1885.     a.  W.  N.   Y.  Hort.  Soc.  Rpt.  65.     1889.     3.  Van  Lindley   Cat. 
22,  PI     1892.     4.  N.  Y.  Sta.  Bui.  364:182.     1913. 

Why  Lucy  Duke  is  neglected  is  hard  to  see.  Tree  and  fruit  are  highly 
praised.  Charles  Downing  thought  the  pear  "  not  quite  so  fine  as  a 
first-class  Seckel,  but  I  must  aver  it  is  not  far  behind."  The  pear  has  a 
rich,  juicy,  spicy,  melting  flesh  that  makes  it  one  of  the  best.  In  form, 
the  fruits  resemble  those  of  Bartlett,  which  is  probably  one  of  the  parents; 
they  are  of  but  medium  size,  but  are  of  a  beautiful  golden-russet  color, 
which  makes  them  as  handsome  as  the  handsomest.  The  skin  is  thick  and 
the  pears  stand  shipping  well.  The  variety  can  be  recommended  for  home 
and  local  markets,  but  the  trees  are  a  little  too  unproductive  and  too 
irregular  in  bearing  for  commercial  orchards.  The  tree  is  hardy  but  only 
moderately  vigorous  and  resembles  Winter  Nelis,  supposed  to  be  the  other 
parent,  in  habit  of  growth.  The  variety  is  relatively  free  from  blight. 

Lucy  Duke  was  grown  about  1880  by  Mrs.  Lucy  Duke,  Beaufort 
County,  North  Carolina,  from  seed  of  a  Bartlett  pear  which  she  had 
received  from  California.  Its  tree-characters  are  so  nearly  like  those  of 
Winter  Nelis  that  the  other  parent  is  supposed  to  be  that  variety.  Lucy 
Duke  was  introduced  about  1892  by  J.  Van  Lindley,  Pomona,  North 
Carolina. 


LOUISE  BONNE  DE  JERSEY 


THE   PEARS   OF   NEW   YORK  1 95 

Tree  medium  to  large,  variable  in  vigor,  upright  becoming  slightly  spreading,  dense- 
topped,  hardy,  productive;  trunk  shaggy;  branches  thick,  zigzag,  marked  by  numerous 
elongated  lenticels;  branchlets  strongly  curved,  with  short  internodes,  dark  brownish- 
red  mingled  with  green,  mottled  with  scarf-skin,  smooth,  glabrous,  with  small,  elongated 
or  roundish,  conspicuous,  raised  lenticels. 

Leaf -buds  small,  short,  pointed,  plump,  usually  free;  leaf -scars  prominent.  Leaves 
3  in.  long,  if  in.  wide,  thin;  margin  occasionally  glandular,  finely  serrate  or  entire;  petiole 
iJ-  in.  long,  slender.  Flower-buds  large,  long,  pointed,  plump,  free,  singly  on  short  spurs; 
flowers  open  late,  with  an  unpleasant  odor,  if  in.  across;  pedicels  if  in.  long. 

Fruit  ripens  in  late  October  and  November;  medium  in  size,  acute-pyriform  to  oblong- 
pyriform,  symmetrical;  stem  short,  thick,  curved;  cavity  obtuse,  shallow,  narrow,  russeted, 
often  wrinkled  and  occasionally  lipped;  calyx  large,  open,  rounded  and  with  a  deeply-set 
center;  basin  obtuse,  smooth,  symmetrical;  skin  very  tough,  roughened  with  thick  russet; 
color  greenish-yellow,  usually  entirely  overspread  with  solid,  dark  russet,  changing  to  golden 
russet  on  the  cheek  exposed  to  the  sun,  with  mottlings  and  flecks  of  russet ;  dots  numerous, 
small,  russet,  obscure;  flesh  yellowish-white,  fine,  melting,  rich,  juicy,  sweet;  quality  very 
good.  Core  large,  closed,  axile;  calyx-tube  short,  wide,  broadly  conical;  seeds  large,  wide, 
long,  plump,  acute. 

MADELEINE 

i.  Duhamel  Trait.  Arb.  Fr.  2:124,  PI.  IV.  1768.  2.  Pom.  Mag.  2:51,  PI.  1829.  3.  Prince  Pom. 
Man.  1:13.  1831.  4.  Downing  Fr.  Trees  Am.  341,  fig.  138.  1845.  5-  Proc.  Nat.  Cm.  Fr.  Gr.  51. 
1848.  6.  Elliott  Fr.  Book  331,  fig.  1854.  7.  MasLe  Verger  2:59,  fig.  28.  1866-73.  8.  Guide  Prat.  62, 
287.  1876. 

Sainte  Madelaine.     9.  Knoop  Pomologie  76,  Tab.  I,  fig.     1771. 

Griine  Sommer- Magdalene.  10.  Dochnahl  Fuhr.  Obstkunde  2:150.  1856.  n.  Lucas  Tafelbirnen  47, 
fig.  1894. 

Citron  des  Carmes.  12.  Pom.  France  3:  No.  101,  PI.  101.  1865.  13.  Leroy  Diet.  Pom.  1:563,  fig. 
1867.  14.  Hogg  Fruit  Man.  548.  1884.  15.  Cat.  Cong.  Pom.  France  212,  fig.  1906. 

Crune  Magdalene.     16.  Mathieu  Nom.  Pom.  228.     1889. 

Madeleine  has  long  been  a  dependable  summer  variety,  the  crop  of 
which  ripens  just  before  that  of  Bloodgood.  Many  consider  it  the  best 
very  early  summer  pear,  and  if  the  product  alone  were  to  be  considered  it 
might  well  be  called  the  best,  but,  unfortunately,  the  faults  of  the  trees  more 
than  offset  the  virtues  of  the  fruits.  The  pears  are  attractive  in  appear- 
ance, and  very  good  in  quality;  but  their  season  is  short,  their  skins  are 
tender,  and  the  flesh  quickly  softens  at  the  core.  While  the  trees  are  pro- 
ductive, they  are  not  resistant  to  blight,  do  not  hold  their  crop  well,  are 
tender  to  cold,  and  are  short-lived.  The  variety  is  worth  planting  only 
for  the  sake  of  succession  in  crop,  and  in  large  collections  of  pears.  The 
variety  is  recommended  on  the  Pacific  slope  for  local  markets. 

The  Madeleine  pear  is  of  ancient  and  somewhat  uncertain  origin.  It 
was  cultivated  by  M.  Le  Lectier  in  his  garden  at  Orleans  in  1628,  but 


196  THE  PEARS  OF  NEW  YORK 

previously  no  other  author  had  made  mention  of  it,  though  M.  Leroy, 
writing  in  1867,  deemed  it  presumable  that  it  had  originated  in  France. 
Besides  its  original  names  this  pear  has  been  known  by  some  fifty  others 
in  different  localities  and  at  different  times,  but  Madeleine  is  now  its 
recognized  name  in  this  country.  In  England,  it  is  known  as  the  Citron 
des  Carmes.  When  and  by  whom  it  was  introduced  to  America  is  not 
clear,  but  it  was  a  standard  variety  as  early  as  1831  when  Prince  first 
described  it.  At  the  national  convention  of  fruit-growers  held  in  1848, 
Madeleine  was  recommended  for  general  cultivation,  and  ever  since  this 
time  the  variety  has  appeared  in  the  fruit-catalog  of  the  American  Porno- 
logical  Society. 

Tree  large,  vigorous,  upright,  open-topped,  tender,  productive;  trunk  shaggy;  branches 
zigzag,  light  greenish-brown  covered  with  gray  scarf-skin;  branchlets  slender,  long,  reddish- 
brown  mingled  with  green,  mottled  with  ash-gray  near  the  tips,  smooth,  glabrous,  with  small, 
raised,  conspicuous  lenticels. 

Leaf-buds  small,  very  short,  pointed,  appressed.  Leaves  3  in.  long,  if  in.  wide,  thin; 
apex  taper-pointed;  margin  glandless,  finely  serrate;  petiole  if  in.  long,  glabrous,  reddish- 
green.  Flower-buds  small,  thick,  short,  conical,  plump,  free,  distributed  as  lateral  buds 
or  on  very  short  spurs;  flowers  showy,  if  in.  across,  in  dense  clusters,  average  n  buds  in  a 
cluster;  pedicels  ij  in.  long,  slightly  pubescent. 

Fruit  ripens  in  early  August;  inferior  in  size,  25  in.  long,  2  in.  wide,  roundish-obtuse- 
pyriform;  stem  if  in.  long,  thick,  curved;  cavity  very  shallow  and  narrow,  or  lacking,  the 
flesh  folded  in  a  lip  on  one  side  of  the  stem ;  calyx  partly  open ;  lobes  separated  at  the  base, 
short,  narrow,  acuminate;  basin  shallow,  narrow,  obtuse,  gently  furrowed,  symmetrical; 
skin  thin,  smooth,  very  tender;  color  dull  green,  occasionally  with  a  faint,  dotted,  brownish 
blush;  dots  numerous,  greenish,  obscure;  flesh  slightly  tinged  yellow,  granular  at  the  center, 
tender  and  melting,  very  juicy,  sweet,  vinous;  quality  good  to  very  good.  Core  closed, 
with  clasping  core-lines;  calyx-tube  short,  wide,  conical;  seeds  wide,  short,  plump, 
acuminate. 

MARGARET 

i.  Horticulturist  21:172,  245,  fig.  80.     1866.     2.  Am.  Pom.  Soc.  Rpt.  53.     1869.     3.  Downing 
Trees  Am.  811.     1869.     4.  Mo.  Hort.  Soc.  Rpt.  35,  36.     1890.     5.  Guide  Prat.  68,  279.     1895. 
Mary.     6.  Horticulturist  21:78,  figs.  43  and  44.     1866. 

The  fruits  of  Margaret  are  early  and  attractive  in  color  and  shape. 
This  is  about  all  that  can  be  said  for  them,  as  they  run  small  in  size,  and  in 
neither  flesh  nor  flavor  can  they  compete  with  the  product  of  several  other 
varieties  of  the  same  season.  The  trees  are  hardly  more  desirable  than  the 
fruits,  since  they  are  tender  to  cold,  blight  badly,  and  are  short-lived, 
seldom  attaining  full  size.  Despite  these  defects  of  fruit  and  tree,  the 
variety  is  a  one-time  favorite  still  rather  commonly  planted.  Better  sum- 


MADELEINE 


1 0 


MARGARET 


THE  PEARS  OF  NEW  YORK  197 

mer  pears  can  be  found  for  New  York,  and  for  almost  every  part  of  the 
country. 

In  the  middle  of  the  nineteenth  century,  Christopher  Wiegel,  a 
German  nurseryman  of  Cleveland,  Ohio,  planted  some  seeds  which  he 
believed  to  have  been  from  a  Seckel  pear.  Out  of  the  trees  grown  from  these 
he  selected  two  for  further  trial  "  because  of  their  early  coming  into  bearing, 
their  upright,  vigorous  habits  of  growth,  profuse  bearing,  and  good  quality 
of  fruit."  In  1866,  Mr.  Wiegel  named  one  of  these  Mary  but  later  changed 
the  name  to  Margaret. 

Tree  medium  in  size,  vigorous,  spreading,  somewhat  drooping,  open-topped,  pro- 
ductive; trunk  shaggy;  branches  brown  mingled  with  much  red,  overspread  with  thin 
gray  scarf-skin,  marked  by  numerous  lenticels;  branchlets  slender,  long,  with  long  inter- 
nodes,  light  reddish-brown,  streaked  with  ash-gray  scarf-skin,  glossy,  smooth,  glabrous 
except  on  the  newer  growth,  with  numerous  small,  roundish,  raised,  conspicuous  lenticels. 

Leaf -buds  small,  very  short,  pointed,  appressed.  Leaves  3  in.  long,  if  in.  wide,  thin; 
margin  tipped  with  few  pinkish  glands,  finely  serrate;  petiole  if  in.  long,  green;  stipules 
of  medium  size.  Flower-buds  small,  short,  conical,  pointed,  free,  singly  on  short  spurs; 
flowers  showy,  if  in.  long,  large,  in  dense  clusters,  6  or  8  buds  in  a  cluster;  pedicels  ij  in. 
long,  thick,  pubescent. 

Fruit  matures  in  late  August  and  early  September;  medium  in  size,  3  in.  long,  2$ 
in.  wide,  oblong-obovate-pyriform,  irregular;  stem  ij  in.  long,  thick,  curved;  cavity 
acuminate,  deep,  narrow,  russeted,  furrowed  and  compressed,  often  with  a  pronounced 
lip;  calyx  open,  large;  lobes  separated  at  the  base,  broad,  acute,  reflexed;  basin  deep, 
abrupt,  furrowed,  often  compressed;  skin  thin,  tender,  smooth;  color  dull  greenish-yellow, 
often  with  a  deep  but  dull  reddish-brown  blush  and  occasional  patches  of  russet;  dots 
numerous,  small,  green  or  russet,  obscure;  flesh  fine  under  the  skin  but  granular  and  gritty 
near  the  center;  tender,  buttery,  very  juicy,  faintly  vinous,  slightly  aromatic;  quality 
good.  Core  large,  closed,  with  clasping  core-lines;  calyx-tube  long,  wide,  funnel-shaped; 
seeds  large,  wide,  plump,  obtuse  or  acute. 

MARIE  LOUISE 

i.  Pom.  Mag.  3:122,  PI.  1830.  2.  Prince  Pom.  Mag.  1:131.  1831.  3.  KemickAm.  Orch.  179.  1832. 
4.  Downing  Fr.  Trees  Am.  399.  1845.  5.  Hovey  Fr.  Am.  2:37,  PI.  1851.  6.  Dochnahl  Fuhr.  Obstkunde 
>:59-  1856.  7.  Am.  Pom.  Soc.  Rpt.  70.  1862.  8.  Leroy  Diet.  Pom.  2:399,  fig-  1869-  9-  Guide  Prat. 
59,  287.  1876.  10.  Lauche  Deut.  Pom.  H:  No.  38,  PI.  38.  1882.  n.  Hogg.  Fruit  Man.  613.  1884. 
12.  Mathieu  Nom.  Pom.  251.  1889. 

Marie-Louise  Delcourt.  13.  Pom.  France  i:  No.  19,  PI.  19.  1863.  14.  Mas  Le  Verger  3:  Pt.  I,  163, 
fig.  80.  1866-73. 

The  fruits  of  Marie  Louise  are  among  the  perfections  of  Nature,  and 
were  the  tree  more  certain  in  bearing  and  less  fastidious  as  to  environment 
and  care,  the  variety  would  rank  as  one  of  the  best  of  all  pears.  Pomolo- 


198 


THE    PEARS   OF   NEW   YORK 


gists  generally  agree  that  its  fruits  are  the  finest  flavored  of  their  season. 
The  flesh  is  tender  and  melting,  very  juicy,  and  the  flavor  is  a  most  delect- 
able commingling  of  refreshing  piquancy  and  scented  sweetness.  In  shape, 
the  pears  resemble  those  of  Beurre  Bosc,  having  the  same  trim  contour, 
but  the  color  is  very  different  —  rich  yellow,  netted  and  sprinkled  with 
russet,  and  sun-flecked  with  red  on  the  sunny  side.  The  fruit  is  some- 
what susceptible  to  the  scab  fungus,  and  even  the  most  careful  spraying 
fails  to  give  it  a  fair  cheek  in  some  seasons.  The  trees  are  hardy  but  only 
moderately  vigorous,  somewhat  susceptible  to  blight,  rather  uncertain 
in  bearing,  and  vary  much  from  season  to  season  in  abundance  and  quality 
of  product.  Not  at  all  suited  for  a  commercial  plantation,  Marie  Louise 
is  one  of  the  choicest  sorts  for  a  home  collection  or  in  the  hands  of  a  pear 
fancier. 

The  Abb6  Duquesne,  Mons,  Belgium,  raised  this  pear  from  seed  in 
1809  and  dedicated  it  to  Marie  Louise,  the  second  consort  of  Napoleon 
the  First.  The  Abb6  passed  the  pear  on  to  Van  Mons,  who  in  1816  sent 
it  without  a  name  to  a  Mr.  Braddick  of  Thames  Ditton,  England,  where  in 
time  it  became  one  of  the  best -known  pears.  Thomas  Andrew  Knight 
sent  cions  of  the  variety  from  England  to  John  Lowell,  Roxbury,  Massa- 
chusetts, in  1823,  whence  it  became  widely  disseminated  in  America.  The 
American  Pomological  Society  placed  Marie  Louise  in  its  list  of  fruits  in 
1862. 

Tree  medium  in  size,  vigorous,  spreading,  open-topped,  hardy,  productive;  trunk 
slender;  branches  dark  reddish-brown  mingled  with  thin  gray  scarf-skin,  marked  with 
many  large  lenticels;  branchlets  very  slender  and  very  short,  with  short  internodes,  light 
brown,  tinged  with  brownish-red,  glossy,  smooth,  glabrous,  with  very  small,  slightly 
raised  lenticels. 

Leaf-buds  small,  short,  sharply  pointed,  plump,  free.  Leaves  i\  in.  long,  ij  in.  wide, 
narrow,  short,  oval  or  somewhat  elongated,  leathery;  apex  obtusely  or  slightly  taper- 
pointed;  margin  glandless,  entire;  petiole  2  in.  long,  greenish,  glabrous,  slender.  Flower- 
buds  small,  conical,  free,  arranged  singly  as  lateral  buds  or  on  short  spurs;  flowers  very 
showy,  if  in.  across,  in  dense  clusters,  7  to  9  buds  in  a  cluster;  pedicels  often  if  in.  long, 
slender,  slightly  pubescent,  greenish. 

Fruit  ripe  in  late  September  and  early  October;  above  medium  in  size,  35  in.  long, 
STT  in.  wide,  variable  in  size,  oblong-pyriform,  irregular,  usually  with  sides  unequal;  stem 
ij  in.  long,  thick,  curved;  cavity  very  small  and  one-sided,  russeted,  often  lipped;  calyx 
large,  open;  lobes  separated  at  the  base,  narrow,  acuminate;  basin  obtuse,  considerably 
furrowed;  skin  thin,  tender,  smooth,  dull;  color  yellow,  netted  and  sprinkled  with  russet 
especially  on  the  exposed  cheek;  dots  numerous,  small,  russet,  somewhat  obscure;  flesh 
yellowish-white,  granular,  tender,  buttery,  very  juicy,  aromatic,  with  a  rich,  vinous  flavor; 


MARIE  LOUISE 


THE  PEARS  OF  NEW  YORK  199 

quality  very  good.     Core  closed,  with  clasping  core-lines;  calyx-tube  short,  narrow,  conical; 
seeds  wide,  acute. 

MOUNT  VERNON 

i.  Am.  Jour.  Hort.  3:144,  figs.  1868.  2.  Downing  Fr.  Trees  Am.  818.  1869.  3.  Horticulturist 
34:367,  fig.  1869.  4.  Ibid.  26:361.  1871.  5.  Am.  Pom.  Soc.  Cat.  20.  1871.  6.  Horticulturist 
27:204.  1872.  7.  Budd-Hansen  Am.  Hort.  Man.  2:256.  1903. 

As  a  distinct  type,  and  because  the  pears  ripen  at  a  season  when  there 
are  few  other  varieties  of  this  fruit,  Mount  Vernon  has  a  prominent  place 
in  the  list  of  worthy  American  pears.  The  top-shaped  form  and  reddish -russet 
color  give  the  pear  a  unique  appearance,  and  with  the  greenish-yellow,  gran- 
ular, spicy,  piquant  flesh  constitute  very  distinct  characters  in  its  quality. 
Unfortunately,  the  russet  color  is  not  well  brought  out  in  the  accompanying 
color-plate.  Lack  of  uniformity  in  shape  and  size  are  the  chief  defects 
in  the  appearance  of  the  pears.  The  variety  is  valuable  because  it  ripens 
its  crop  in  early  winter  from  which  time,  under  good  conditions,  it  may 
be  kept  until  mid-winter,  a  season  in  which  there  are  few  good  pears.  The 
trees  are  unusually  satisfactory  in  most  of  the  characters  of  importance  in 
a  good  pear-tree.  The  tree  is  vigorous  but  the  head  is  small,  with  numer- 
ous, short,  stocky  branches,  many  of  which  droop.  The  aspect  given 
the  top  by  these  peculiarities  is  quite  distinct.  The  variety  is  worthy  when 
a  winter  pear  is  wanted  whether  for  home  or  market. 

This  pear,  which  is  very  distinct  from  any  other  variety,  originated  from 
a  chance  seedling  in  the  garden  of  Samuel  Walker,  Roxbury,  Massachu- 
setts, at  the  end  of  the  first  half  of  the  nineteenth  century. 

Tree  large,  vigorous,  spreading,  with  many  drooping  branches,  dense-topped,  hardy, 
productive,  long-lived;  trunk  stocky;  branches  thick,  shaggy,  reddish-brown,  overcast 
with  gray  scarf-skin,  marked  by  few  large  lenticels;  branchlets  thick,  with  short  internodes, 
grayish-brown,  smooth,  glabrous,  with  a  few  large,  raised  lenticels. 

Leaf-buds  variable  in  shape,  usually  free.  Leaves  23  in.  long,  ij  in.  wide,  oval, 
medium  to  thick,  leathery;  apex  taper-pointed;  margin  crenate,  tipped  with  rudimentary 
glands;  petiole  ij  in.  long.  Flower-buds  large,  long,  conical  or  pointed,  free;  flowers  if 
in.  across,  in  dense  clusters,  7  to  9  buds  in  a  cluster;  pedicels  \  in.  long,  slender,  lightly 
pubescent,  pale  green,  with  a  faint  tinge  of  red. 

Fruit  ripe  in  late  October  and  November;  medium  in  size,  2$  in.  long,  2$  in.  wide, 
uniform  in  size,  roundish-obtuse-pyriform,  irregular,  with  unequal  sides,  variable  in 
shape;  stem  i  in.  long,  thick,  usually  curved;  cavity  obtuse,  very  shallow  and  narrow, 
russeted,  furrowed,  often  very  heavily  lipped,  so  that  the  stem  appears  to  be  inserted 
under  a  fleshy  enlargement;  calyx  open;  lobes  short,  narrow,  acute  to  acuminate;  basin 
narrow,  obtuse,  smooth,  usually  symmetrical;  skin  granular,  roughened  by  russet,  dull; 
color  light  russet  overspreading  a  greenish-yellow  ground,  with  a  brownish-red  blush  on 


2OO  THE   PEARS   OF    NEW   YORK 

the  exposed  cheek,  dotted  and  netted  with  russet;  dots  numerous,  small,  russet,  obscure; 
flesh  white,  with  a  faint  tinge  of  yellow,  often  with  a  green  tinge  under  the  skin,  granular, 
tender  and  melting,  juicy,  sweet,  aromatic,  with  a  vinous  tendency;  quality  good  to  very 
good.  Core  large,  closed,  with  clasping  core-lines;  calyx-tube  short,  wide,  conical;  seeds 
variable  in  size,  wide,  long,  plump,  acute,  many  abortive. 

OLIVIER  DE  SERRES 

i.  Mas  Le  Verger  1:67,  fig.  40.  1866-73.  2-  Downing  Fr.  Trees.  Am.  822.  1869.  3.  Leroy  Diet. 
Pom.  2:477,  fig-  l869-  4-  Tilton  Jour.  Hort.  9:377,  fig.  1871.  5.  Oberdieck  Obst-Sort.  316.  1881. 
6.  Jour.  Hort.  3rd  Ser.  4:15,  fig.  4.  1882.  7.  Hogg  Fruit  Man.  624.  1884.  8.  Gaucher  Pom.  Prak. 
Obst.  No.  58,  PI.  51.  1894.  9.  Deut.  Obstsorten  5:  Pt.  15,  PI.  1909. 

This  variety  is  rated  in  Europe  as  a  delicious  late-winter  pear,  and  the 
pomological  writers  of  the  last  century  give  it  all  of  the  virtues  on  this  side 
of  the  Atlantic  ascribed  to  it  by  Europeans.  A  closer  study  of  the  variety 
as  grown  in  America  shows  that  it  does  not  possess  the  merits  in  this  country 
given  it  by  the  French  and  English.  The  quality  of  the  pear  as  grown  in 
New  York  is  below  that  of  several  other  sorts  of  its  season.  The  flesh  is 
coarse  and  gritty  and  the  flavor  is  mediocre.  The  tree-characters  are  good, 
but  are  not  sufficiently  good  to  offset  the  faults  of  the  fruits. 

Olivier  de  Serres  was  raised  from  seed  of  Fortune^  about  the  middle 
of  the  nineteenth  century  by  M.  Boisbunel,  Rouen,  France.  It  fruited  a 
few  years  later,  but  did  not  receive  attention  until  about  1862.  At  that 
time  it  was  brought  to  the  notice  of  the  French  Society  of  Horticulture, 
and  was  pronounced  a  fruit  of  merit.  At  the  suggestion  of  M.  Boisbunel, 
it  was  named  after  the  illustrious  Frenchman,  Olivier  de  Serres,  who  in 
France  is  called  "  The  Father  of  Agriculture."  It  was  brought  to  America 
about  1865. 

Tree  medium  in  size,  vigorous,  dense-topped,  upright-spreading,  productive;  trunk 
and  branches  marked  with  numerous  lenticels;  branchlets  slender,  short,  curved,  with 
short  internodes,  light  reddish-brown,  tinged  with  green,  sprinkled  with  scattering,  incon- 
spicuous, very  small,  raised  lenticels.  Leaf-buds  small,  short,  sharply  pointed,  free; 
leaf -scars  with  prominent  shoulders.  Leaves  z\  in.  long,  ij  in.  wide;  apex  taper-pointed; 
margin  glandular,  finely  serrate;  petiole  2  in.  long,  slender.  Flower-buds  small,  short, 
sharply  pointed,  free,  singly  on  short  spurs;  flowers  with  an  unpleasant  odor,  showy, 
ITT  in.  across;  pedicels  i  in.  long,  thinly  pubescent. 

Fruit  ripens  January  to  March;  medium  in  size,  2\  in.  long,  2\  in.  wide,  roundish- 
obtuse-pyriform,  truncate  at  both  ends,  irregular  in  outline;  stem  variable  in  length, 
averaging  f  in.  long,  thick,  enlarged  at  the  top,  curved;  cavity  broad,  slightly  furrowed; 
calyx  large,  slightly  open;  basin  variable  in  depth,  furrowed;  skin  tender;  color  greenish- 
yellow,  partly  overspread  with  cinnamon-russet  and  sometimes  with  a  dull  blush  on  the 


mf 
^J 


MOUNT  VERNON 


THE  PEARS  OF  NEW  YORK  2OI 

exposed  cheek;  flesh  whitish,  variable  in  texture,  juicy,  varying  from  sweet  to  a  brisk, 
vinous  flavor;  quality  poor  unless  grown  under  the  most  favorable  conditions. 

ONONDAGA 

I.  Horticulturist  1:322,  fig.  77.  1846-47.  a.  Am.  Pom.  Soc.  Rpt.  231.  1858.  3.  Mas  Le  Verger 
3:  Pt.  i,  179,  fig.  88.  1866-73.  4-  Downing  Fr.  Trees  Am.  823,  fig.  1869.  5.  Leroy  Diet.  Pom.  2:480, 
fig.  1869.  6.  Guide  Prat.  74,  292.  1876.  7.  Hogg  Fruit  Man.  625.  1884. 

Swan's  Orange.    8.  Mag.  Sort.  13:243,  fig.  19.     1847.     9.  Hovey  Fr.  Am.  1:21,  PI.     1851. 

Some  seventy  or  eighty  years  ago  this  pear  was  widely  introduced 
under  the  names  Onondaga  and  Swan's  Orange,  and  for  a  generation  and 
more  was  much  grown  in  eastern  pear  regions.  It  has  now  practically 
passed  from  cultivation  in  commercial  orchards,  but  is  still  to  be  found  in 
collections  and  home  plantings.  The  fruits  are  large,  handsome,  and  of 
very  good  quality,  resembling  those  of  Bartlett  in  flavor  and  with  even  better 
flesh-characters.  The  trees  are  vigorous,  hardy,  fruitful  —  almost  ideal  in 
every  character  but  one.  The  tree  is  so  susceptible  to  blight  that  the 
variety  can  never  have  commercial  value  in  American  orchards.  Whether 
or  not  it  is  worth  planting  in  home  orchards  depends  upon  the  planter's 
willingness  to  suffer  loss  from  blight. 

It  seems  impossible  to  trace  this  variety  to  its  ultimate  source.  We 
know,  however,  that  Henry  Case,  Liverpool,  New  York,  cut  a  graft  during 
the  winter  of  1806  from  a  tree  growing  on  land  of  a  Mr.  Curtiss  at  Farming- 
ton,  Connecticut.  In  the  spring  of  the  same  year,  Mr.  Case  grafted  this  cion 
into  a  tree  about  three  miles  west  of  Onondaga  Hill,  New  York,  and  in  1808 
moved  the  tree  to  Liverpool  where  it  grew  and  bore  fruit.  Many  grafts 
were  taken  from  this  tree  before  it  died  in  1823.  Up  to  this  time,  the  variety 
appears  to  have  received  no  name  nor  had  it  been  generally  disseminated. 
We  hear  nothing  further  of  it  until  about  1840  when  it  was  brought  to  notice 
by  a  Mr.  Swan  of  Onondaga  Hollow,  who  exhibited  specimens  of  the  variety 
in  Rochester.  Ellwanger  and  Barry  were  so  impressed  with  the  fruit  that 
they  secured  cions  and  propagated  it  under  the  name  Swan's  Orange 
which  they  changed  later  to  Onondaga.  Onondaga  was  given  a  place  in 
the  American  Pomological  Society's  fruit-catalog  in  1858. 

Tree  medium  in  size,  vigorous,  spreading,  open-topped,  very  productive;  branches 
zigzag,  reddish-brown,  overspread  with  thin  gray  scarf-skin,  marked  with  many  large 
lenticels;  branchlets  slender,  short,  light  brown,  tinged  with  green  and  lightly  streaked 
with  ash-gray  scarf-skin,  dull,  smooth,  the  new  growth  slightly  pubescent,  with  small, 
raised,  pinkish  lenticels. 

Leaf-buds  small,    short,   sharply  pointed,  plump,   free.     Leaves  3-iV  in.  long,   rj  in. 


2O2  THE    PEARS   OF   NEW   YORK 

wide,  narrow,  oval,  stiff,  leathery;  apex  taper-pointed;  margin  coarsely  but  shallowly 
serrate,  tipped  with  many  reddish  glands;  petiole  if  in.  long,  light  green  mingled  with 
red;  stipules  often  lacking  but  when  present  very  small,  pale  green.  Flower-buds  small, 
short,  conical,  plump,  free,  arranged  singly  on  very  short  spurs;  blossoms  ij  in.  across, 
in  dense  clusters,  7  to  8  buds  in  a  cluster;  pedicels  pubescent,  greenish. 

Fruit  ripe  in  early  October;  above  medium  to  large,  z\  in.  long,  25  in.  wide,  ovate  or 
obovate-obtuse-pyriform,  symmetrical,  with  unequal  sides;  stem  f  in.  long,  thick,  curved; 
cavity  a  slight  depression,  with  a  fleshy  enlargement  at  one  side  of  the  stem;  calyx  closed; 
lobes  narrow,  acute;  basin  narrow,  obtuse,  furrowed,  uneven;  skin  granular,  tender, 
smooth,  dull;  color  pale  yellow,  with  few  lines  of  russet  and  with  many  russet  spots;  dots 
numerous,  small,  russet,  conspicuous;  flesh  yellowish,  granular  both  near  the  skin  and  at 
the  center,  melting,  buttery,  very  juicy,  aromatic,  with  a  sweet,  rich,  vinous  flavor; 
quality  very  good.  Core  large,  closed,  with  clasping  core-lines;  calyx-tube  long,  conical; 
seeds  narrow,  long,  acute. 

ONTARIO 

I.  Am.  Pom.  Soc.  Rpt.  200,  fig.  1856.  3.  Downing  Fr.  Trees  Am.  529.  1857.  3.  Horticulturist  N.  S. 
7:112,  fig.  1857.  4.  Mag.  Hort.  23:110,  fig.  3.  1857.  5.  MasLe  Verger  3:  Pt.  2,  85,  fig.  139.  1866-73. 
6.  Horticulturist  23:331,  fig.  102.  1868.  7.  Downing  Fr.  Trees  Am.  824.  1869.  8.  Thomas  Am.  Fruit 
Cult.  463,  fig.  672.  1897. 

This  variety  was  introduced  nearly  seventy  years  ago  with  the  expecta- 
tion that  the  crop  would  follow  that  of  Bartlett  and  be  in  as  great  demand. 
While  the  variety  did  not  come  up  to  expectations,  it  seems  to  have  been 
too  good  to  discard,  and  is  to  be  found  in  many  collections  in  New  York. 
The  fruits  are  of  the  type  of  Bartlett,  but  are  smaller  and  usually  lack  the 
blush  found  on  the  fruits  of  Bartlett.  The  trees  are  very  satisfactory. 
The  variety  fails  chiefly  in  the  small  size  of  the  fruits,  although  these  are 
not  as  small  as  the  rather  poor  specimens  illustrated  in  the  accompanying 
plate,  which  were  grown  on  the  grounds  of  this  Station  where  the  pears 
run  below  the  average. 

This  variety  was  raised  from  seed  of  Canandaigua  in  the  nurseries 
of  W.  and  T.  Smith,  Geneva,  Ontario  County,  New  York,  and  was  first 
introduced  at  the  meeting  of  the  American  Pomological  Society,  Rochester, 
New  York,  in  1856. 

Tree  large,  vigorous,  upright,  open-topped,  hardy,  productive;  trunk  stocky;  branches 
thick,  roughish,  dull  reddish-brown,  overspread  with  dark  ash-gray  scarf-skin,  marked 
by  small  lenticels;  branchlets  thick,  very  short,  with  short  internodes,  light  brown  mingled 
with  green,  smooth,  glabrous,  with  small,  raised,  conspicuous  lenticels. 

Leaf -buds  small,  short,  pointed,  free.  Leaves  2  in.  long,  ij  in.  wide,  oval,  thin, 
leathery,  slightly  curled  under  along  the  margins;  apex  abruptly  pointed;  margin  glandular 
toward  the  apex,  very  finely  serrate;  petiole  i^  in.  long.  Flower-buds  small,  short,  conical 
or  pointed,  plump,  free,  singly  or  in  small  clusters  on  short  branches  or  very  short  spurs; 


ONONDAGA 


ONTARIO 


THE    PEARS   OF   NEW    YORK  2O3 

flowers  i  g  in.  across,  in  a  scattering  raceme,  from  8  to  10  buds  in  a  cluster;  pedicels  ij  in. 
long,  slender,  pubescent,  light  green. 

Fruit  in  season  from  the  middle  to  the  last  of  September;  medium  in  size,  z\  in.  long, 
if  in.  wide,  uniform  in  size  and  shape,  oblong-pyriform,  with  sides  usually  unequal;  stem 
\  in.  long,  thick;  cavity  obtuse,  shallow,  narrow,  often  russeted  and  lipped;  calyx  open; 
lobes  separated  at  the  base,  narrow,  acute;  basin  shallow  to  medium,  obtuse,  gently  fur- 
rowed, sometimes  compressed;  skin  smooth,  dull;  color  pale  yellow,  with  small  patches  and 
streaks  of  light-colored  russet;  dots  numerous,  very  small,  russet,  obscure;  flesh  whitish, 
with  a  yellow  tinge  at  the  core,  granular,  firm  but  tender,  juicy,  sweet,  slightly  aromatic; 
quality  "good.  Core  closed,  with  clasping  core-lines;  calyx-tube  short,  wide,  conical;  seeds 
large,  wide,  long,  plump,  acute. 

P.  BARRY 

i.  Am.  Pom.  Soc.  Rpt.  38.  1875.  a.  Downing  Fr.  Trees  Am.  2d  App.  152,  fig.  1876.  3.  W.  N.  Y. 
Hort.  Soc.  Rpt.  1 8.  1882.  4.  Wickson  Cal.  Fruits  340.  1889.  5.  Ellwanger  &  Barry  Cat.  20.  1892. 
6.  Am.  Pom.  Soc.  Rpt.  17,  68.  1895.  ^.  Am.  Pom.  Soc.  Cat.  41.  1909.  8.  Wickson  Cal.  Fruits  273.  1919. 

The  fruits  of  P.  Barry  are  among  the  latest  of  all  the  pears  grown  on  the 
grounds  of  the  New  York  Agricultural  Experiment  Station.  They  do  not 
ripen  here  until  mid-winter  and  then  keep  until  spring.  A  serious  defect 
is  that  they  sometimes  refuse  to  ripen  but  shrivel  until  decay  sets  in  late 
in  the  spring.  To  make  certain  that  the  pears  ripen  properly,  the  fruit- 
room  must  not  be  too  cold.  The  pears  are  excellent  in  flavor,  have  good 
flesh-characters,  and  when  properly  ripened  are  excelled  in  quality  by  no 
other  winter  pear.  The  variety  should  have  a  place  in  the  collection  of 
every  pear  fancier  to  extend  the  season  for  this  fruit,  and  commercial 
pear  growers  might  find  it  a  profitable  sort  for  local  market.  Unfortunately, 
the  trees  are  small,  fastidious  as  to  environment,  and  somewhat  uncertain 
in  bearing. 

Bernard  S.  Fox,  San  Jose,  California,  raised  many  pears  from  seed 
of  Belle  Lucrative.  Among  these  seedlings  was  one  which  fruited  in  1873 
and  was  named  P.  Barry  in  honor  of  Patrick  Barry,1  an  eminent  nursery- 


1  Patrick  Barry,  one  of  the  founders  of  the  firm  of  Ellwanger  and  Barry,  whose  Mount  Hope  Nurseries 
at  Rochester,  New  York,  were  long  of  national  and  international  reputation,  was  born  in  Belfast,  Ireland, 
in  1816  and  died  in  Rochester,  N.  Y.,  in  1890.  Besides  contributing  to  the  fame  of  the  nursery  company 
he  helped  to  found,  Barry  was  for  many  years  one  of  the  leading  pomological  editors  and  authors  of  the 
country.  New  York,  especially  western  New  York,  is  greatly  indebted  to  George  Ellwanger  and  Patrick 
Barry  for  the  horticultural  services  of  their  firm.  It  is  not  an  exaggeration  to  say  that  they  introduced 
fruit-growing  in  western  New  York,  a  region  now  famous  for  its  fruits.  So,  also,  the  parks  and  home  grounds 
of  the  many  beautiful  cities,  towns,  and  villages  in  western  New  York  are  adorned  and  enriched  by  orna- 
mental trees,  shrubs  and  vines  from  the  nurseries  of  Ellwanger  and  Barry.  Patrick  Barry  came  to  America 
in  1836  and  with  George  Ellwanger  founded  the  Mount  Hope  Nurseries  in  1840.  Here  for  a  half  century 
he  devoted  himself  to  the  introduction  and  distribution  of  fruit  and  out-of-door  ornamental  plants.  In 
the  early  life  of  the  nursery  company  many  importations  were  made  from  Europe  and  at  a  time  when  there 


204  THE  PEARS  OF  NEW  YORK 

man  and  horticulturist  of  Rochester,  New  York.  Of  many  scores  of  seed- 
lings raised  by  Mr.  Fox  only  this  one,  Fox,  and  Colonel  Wilder  were  con- 
sidered by  the  originator  to  be  worthy  of  propagation.  All  these  received 
Wilder  medals  from  the  American  Pomological  Society  in  1875  and  1881. 
In  1909,  this  Society  added  P.  Barry  to  its  catalog-list  of  fruits. 

Tree  variable  in  size,  lacking  in  vigor,  spreading,  open-topped,  unusually  hardy,  medium 
in  productiveness;  trunk  slender;  branches  stocky,  zigzag,  reddish-brown  mingled  with 
gray  scarf-skin,  marked  with  large  lenticels;  branchlets  slender,  long,  with  long  internodes, 
reddish-brown,  smooth,  glabrous,  with  few  small,  very  slightly  raised  lenticels. 

Leaf -buds  small,  short,  conical,  free.  Leaves  if  in.  long,  if  in.  wide,  leathery;  apex 
abruptly  pointed ;  margin  finely  serrate,  tipped  with  few  glands ;  petiole  15  in.  long.  Flower- 
buds  small,  short,  somewhat  obtuse,  free;  flowers  open  late,  ij  in.  across,  well  distributed, 
averaging  7  buds  in  a  cluster;  pedicels  i  in.  long,  slender,  slightly  pubescent,  pale  green. 

Fruit  matures  in  late  December  to  February;  variable  in  size,  averaging  z\  in.  long, 
aj  in.  wide,  oblong-obtuse-pyriform,  irregular,  with  unequal  sides;  stem  i  in.  long,  thick, 
curved;  cavity  obtuse,  narrow,  furrowed,  compressed,  often  lipped;  calyx  small,  open; 
lobes  separated  at  the  base,  short,  narrow,  obtuse;  basin  shallow,  narrow,  obtuse,  smooth 
and  regular;  skin  variable  in  smoothness,  dull;  color  rich  yellow,  many  specimens  almost 


were  no  railroads,  telegraph  wires,  nor  ocean  steamboats.  It  was  during  this  early  period  that  the  Mount 
Hope  Nurseries  began  the  importation  of  pears  and  soon  built  up  one  of  the  largest  collections  in  the  country 
and  one  which  was  maintained  long  after  the  famous  collections  farther  east  had  disappeared.  At  one 
time  or  another  over  1000  varieties  of  pears  were  tested  on  the  grounds  of  this  nursery.  For  a  half  century, 
fruit-growers  have  studied  with  pleasure  and  profit  the  exhibits  of  pears  made  by  Ellwanger  and  Barry  at 
the  State  and  National  exhibitions  of  note.  From  1844  to  1852,  Patrick  Barry  edited  The  Gcnesee  Farmer, 
one  of  the  best  agricultural  papers  of  its  day  and  succeeded  A.  J.  Downing  in  the  editorship  of  The 
Horticulturist  which  he  brought  to  Rochester  in  1855  where  it  was  published  until  1887.  Barry's  Treatise 
on  the  Fruit-Garden  appeared  in  1851  and  at  once  became  one  of  the  most  popular  books  on  pomology.  In 
1872  the  "  Treatise  "  was  rewritten  and  published  as  Barry's  Fruit  Garden.  Another  notable  work  of  which 
he  was  author  was  The  Catalogue  of  Fruits  of  the  American  Pomological  Society  which  was  compiled  by  him. 
Patrick  Barry  was  one  of  the  founders  of  the  Western  New  York  Horticultural  Society,  for  many  years 
the  leading  horticultural  organization  of  the  continent,  and  of  which  he  was  president  for  more  than 
thirty  years.  Patrick  Barry  ranks  with  Coxe,  Kenrick,  the  Downings,  Warder,  Eliot,  and  Thomas  as 
a  great  leader  in  pomology  of  the  time  in  which  he  lived. 

William  Crawford  Barry,  son  of  Patrick  Barry  of  the  preceding  sketch,  was  born  in  Rochester,  New  York, 
in  1847.  As  a  boy  he  attended  parochial  schools  at  Rochester  and  at  Seton  Hall,  South  Orange,  New 
Jersey.  As  a  young  man  he  studied  in  Berlin,  Heidelberg,  and  the  University  of  Louvain  in  Belgium.  Upon 
returning  to  America  he  took  a  position  in  a  seed  house  in  New  York  that  he  might  have  practical  knowledge 
of  the  seed  business  to  bring  to  the  firm  of  Ellwanger  and  Barry  of  which  he  was  soon  to  become  a  mem- 
ber. After  serving  an  apprenticeship  in  the  seed  business  he  returned  to  Rochester  to  enter  the  firm 
which  his  father  and  George  Ellwanger  had  founded.  From  the  time  of  entrance  in  this  company  he  took 
a  prominent  part  in  its  affairs,  and  for  many  years  before  his  death,  December  12, 1916,  he  was  president  of 
the  corporation.  Of  his  horticultural  activities,  he  may  be  said  to  have  been  an  organizer  and  promotor  — 
one  of  the  captains  in  the  industry.  For  twenty-six  years  he  was  president  of  the  Western  New  York  Horti- 
cultural Society,  having  succeeded  his  father  to  this  office.  He  was  the  first  president  of  the  American  Rose 
Society,  and  in  1882  was  president  of  the  Eastern  Nurserymen's  Association.  For  three  years  he  was 


P.  BARRY 


THE  PEARS  OF  NEW  YORK  2O5 

entirely  overspread  with  russet  or  with  russet  coating  around  the  cavity  and  with  russet 
nettings  and  patches;  dots  numerous,  small,  russet,  conspicuous;  flesh  yellowish-white, 
fine,  melting,  sweet,  juicy,  with  a  rich,  vinous,  aromatic  flavor;  quality  good.  Core  large, 
closed,  with  clasping  core-lines;  calyx-tube  short,  conical;  seeds  large,  wide,  long,  plump, 
acute. 

PASSE  COLMAR 

i.  Trans.  Land.  Hort.  Soc.  5:410.  1824.  2.  Lindley  Guide  Orch.  Card.  403.  1831.  3.  Prince  Pom. 
Man.  1:101.  1831.  4.  Downing  Fr.  Trees  Am.  444,  fig.  205.  1845.  5.  Card.  Chron.  185,  fig.  1845.  6. 
Mag.  Hort.  15:445,  fig.  39.  1849.  7.  Card.  Chron.  989.  1861.  8.  Am.  Pom.  Soc.  Rpt.  70.  1862.  9. 
Pom.  France  i:  No.  2,  PI.  2.  1863.  10.  Mas  Le  Verger  1:121,  fig.  59.  1866-73.  n.  Leroy  Diet.  Pom. 
3:499,  figs.  1869.  12.  Guide  Prat.  60,  293.  1876.  13.  Hogg  Fruit  Man.  627.  1884.  14.  Soc.  Nat. 
Hort.  France  Pom.  436,  fig.  1904. 

Preul's  Colmar.     15.  Liegel  Syst.  Anleit.  104.     1825. 

Regenlin.  16.  Dochnahl  Fiihr.  Obstkunde  2:103.  l856-  T7-  Mathieu  Norn.  Pom.  268.  1889.  18. 
Gaucher  Pom.  Prak.  Obst.  No.  61,  PI.  88.  1894. 

Little  known  in  America,  this  is  one  of  the  standard  winter  pears  in 
England.  The  fruits  are  exceedingly  sugary,  mildly  spiced  with  cinnamon, 
a  flavor  so  unique,  especially  when  compared  with  the  piquant  flavor  most 
common  in  winter  pears,  that  the  variety  is  worth  growing  where  it  succeeds 
for  the  sake  of  diversity.  The  chief  fault  of  the  variety  is  variability  of 


president  of  the  Board  of  Control  of  the  New  York  Agricultural  Experiment  Station.  He  helped  to  estab- 
lish and  took  a  leader's  part  in  developing  the  parks  of  Rochester  which  have  made  that  city  famous  among 
lovers  of  landscapes.  Highland  Park  was  almost  a  creation  of  the  firm  of  Ellwanger  and  Barry.  In  1888 
the  firm  gave  the  city  twenty  acres  of  land  adjoining  the  Highland  reservoir  as  the  first  step  in  establishing 
a  park  system  for  Rochester.  Mr.  Barry  was  chairman  of  the  committee  of  the  park  board  having  in  charge 
Highland  Park  from  the  creation  of  the  board  until  the  year  before  his  death  when  it  passed  out  of  existence. 
Besides  these  horticultural  activities,  Mr.  Barry  was  either  president  or  an  officer  in  six  banks  and  trust 
companies  in  Rochester.  His  was  a  commanding  figure  in  the  horticulture  of  New  York.  No  one  attend- 
ing the  meetings  of  the  Western  New  York  Horticultural  Society  during  the  twenty-six  years  he  was  presi- 
dent can  forget  Mr.  Barry.  His  knowledge  in  every  division  of  horticulture,  his  devotion  to  grape  and 
pear  culture,  his  genial  manner  and  pleasant  greeting  to  all  members,  and  his  force  and  tact  as  a  presiding 
officer  fitted  him  so  preeminently  well  for  the  place  that  he  was  unopposed  for  the  presidency  during 
twenty-six  terms  following  the  death  of  his  father  and  until  his  death. 

George  Ellwanger,  one  of  the  founders  and  thereafter  until  his  death  one  of  the  partners  in  the  Mount 
Hope  Nurseries,  Rochester,  New  York,  was  born  in  Germany  in  1816  and  died  in  Rochester,  New  York, 
in  1906.  He  came  to  the  United  States  in  1835,  having  been  educated  as  a  horticulturist  in  Stuttgart, 
although  possibly  the  training  he  received  throughout  his  youth  from  his  father,  a  grower  of  grapes  and 
fruits,  taught  him  most,  for  Ellwanger  often  said  that  it  was  from  his  father  that  he  acquired  his  love  of 
horticulture  and  was  by  him  persuaded  to  devote  his  life  to  the  vocation  of  nurseryman.  Ellwanger 
settled  in  Rochester  in  1 839,  and  the  next  year  joined  with  Patrick  Barry  in  forming  the  nursery  and  seed 
firm  of  Ellwanger  and  Barry,  calling  their  place  of  business  "  Mount  Hope  Nurseries."  Ellwanger  was 
one  of  the  founders  of  the  American  Pomological  Society,  and  of  the  Western  New  York  Horticultural 
Society  and  throughout  his  life  took  an  active  interest  in  both  organizations.  Mr.  EHwanger  had  large 
business  interests  in  Rochester  and  western  New  York  and  helped  most  materially  to  develop  the  city  and 
the  country  about.  His  chief  contributions  to  horticulture  were  made  through  the  Mount  Hope  Nurseries, 
the  influence  of  which  is  briefly  set  forth  in  the  sketch  of  the  life  of  Patrick  Barry. 


206 


THE    PEARS   OF    NEW   YORK 


product.  On  unsuitable  soils  and  under  indifferent  care,  the  pears  are 
unattractive  and  poor  in  quality.  The  accompanying  illustration,  it  is 
to  be  feared,  shows  the  variety  at  its  worst  rather  than  at  its  best,  since  it 
does  not  thrive  on  the  heavy,  cold  clay  of  the  Station  lands.  Under  condi- 
tions at  this  Station,  the  flesh  is  crisp  and  gritty,  rather  than  buttery  and 
fine  as  it  seems  to  be  under  more  suitable  conditions.  The  trees  are  very 
vigorous  on  standard  stocks  and  heavy  soils,  with  the  result  that  the 
fruits  are  many  but  small  and  poor;  checking  vigor  by  dwarfing  on  quince 
or  planting  on  poor  soil  suits  the  variety.  The  trees  are  hardy  and  as  free 
as  the  average  pear  from  blight.  The  variety  is  a  good  winter  sort  for  home 
or  market. 

This  variety  was  raised  in  1758  at  Mons  by  the  Abbe  Hardenpont, 
the  Belgian  priest  and  horticulturist.  Extensively  cultivated  in  Belgium, 
it  acquired  a  great  diversity  of  names  in  different  localities.  From  that 
country  it  passed  first  to  Germany  toward  the  end  of  the  eighteenth  century, 
and  early  in  the  nineteenth  was  taken  to  France.  Soon  after  the  close  of 
the  Napoleonic  wars,  about  1817,  it  was  received  in  England.  Within  a 
few  years  after  its  introduction  in  England,  the  variety  found  its  way  to 
America  where,  for  a  time,  it  was  quite  extensively  grown.  The  Ameri- 
can Pomological  Society  added  Passe  Colmar  to  its  fruit-list  in  1862  but 
dropped  it  in  1899. 

Tree  medium  in  size,  vigorous,  upright,  tall,  rapid-growing,  productive;  trunk  slender; 
branches  medium  in  thickness  and  smoothness,  reddish-brown  almost  entirely  overspread 
with  thick,  gray  scarf-skin,  marked  by  large,  conspicuous  lenticels;  branchlets  thick,  long, 
light  brown  mingled  with  green,  dull,  smooth,  pubescent  only  near  the  ends  of  the  new 
growth,  sprinkled  with  few  small,  raised,  inconspicuous  lenticels. 

Leaf-buds  short,  plump,  free,  thick  at  the  base;  leaf-scars  with  prominent  shoulders. 
Leaves  3  in.  long,  ij  in.  wide,  leathery;  apex  taper-pointed;  margin  tipped  with  few  small 
glands,  finely  serrate  to  nearly  entire;  petiole  2  in.  long,  glabrous,  pinkish-green.  Flower- 
buds  small,  short,  thick,  conical,  plump,  free,  singly  as  lateral  buds  or  on  very  short  spurs; 
flowers  late,  showy,  if  in.  across,  unusually  large,  in  dense  clusters,  average  6  buds  in  a 
cluster;  pedicels  J  in.  long,  thick,  thinly  pubescent. 

Fruit  ripe  December  to  January;  medium  in  size,  2^  in.  long,  25  in.  wide,  obovate- 
obtuse-pyriform,  somewhat  irregular;  stem  i  in.  long,  very  thick;  cavity  obtuse,  shallow, 
narrow,  russeted,  slightly  furrowed;  calyx  partly  open;  lobes  separated  at  the  base,  rather 
narrow,  acute;  basin  shallow,  narrow,  obtuse,  gently  furrowed;  skin  thick,  granular,  tender, 
roughish;  color  greenish-yellow,  sprinkled  with  reddish-brown  and  russet  patches  and 
nettings;  dots  numerous,  small,  russet,  obscure;  flesh  tinged  with  yellow,  granular,  tender, 
buttery,  very  juicy,  sweet,  vinous,  aromatic;  quality  very  good.  Core  large,  closed,  with 
clasping  core-lines;  calyx-tube  short,  wide,  conical;  seeds  large,  wide,  plump,  acute. 


PASSE  COLMAR 


THE    PEARS   OF   NEW   YORK  2OJ 

PITMASTON 

i.  Can.  Hort.  26:129,  fig.  2564.     '9°3-     2-  Ont-  Dept.  Agr.  Fr.  Ont.  173,  fig.     1914. 

Pitmaston  Duchesse  d'Angouleme.     3.  Card.  Chron.  1108,  fig.  1864.     4.  Am.  Pom.  Sac.  Rpt.  55.     1871. 

Pitmaston  Duchess.  5.  Jour.  Hart.  N.  S.  18:  II,  fig.  1870.  6.  Tilton  Jour.  Hort.  7:239,  fig.  1870. 
7.  /our. /for/.  N.  S.  38:201,  fig.  30.  1880.  8.  Hogg  Fruit  Man.  631.  1884.  9.  Card.  Chron.  3rd  Ser. 
4:608.  1888.  10.  Rev.  Hort.  196,  651.  1900.  n.  Bunyard  Handb.  Hardy  Fr.  193.  1920. 

Although  this  fine  old  English  pear  has  .more  than  ordinary  merit, 
it  seems  to  be  little  grown  in  America.  In  appearance,  the  pears  are 
unsurpassed.  The  accompanying  color-plate  shows  the  shape  and  color 
very  well,  but  not  the  size,  as,  well  grown,  the  pears  are  larger.  From 
the  illustration,  all  must  agree  that  the  pears  are  handsome,  fruits  of  few 
other  sorts  being  so  alluring  in  shape  and  color.  On  warm  soils  or  in 
warm  seasons,  the  flavor  is  choicely  good  giving  the  pears  a  rating  of 
"  good  to  very  good;"  but  in  cold  soils  and  seasons,  the  flavor  is  often 
austere,  or  even  acid  and  astringent.  The  season  prolongs  that  of  Bartlett, 
and  as  the  fruits  are  flavored  very  differently,  being  more  piquant  and 
refreshing,  and  are  ordinarily  larger  and  handsomer,  Pitmaston  ought 
to  make  a  good  market  variety  where  it  thrives.  The  subacid  flavor 
makes  this  one  of  the  very  best  pears  for  culinary  purposes.  Such  reports 
as  are  at  hand  state  that  the  fruits  keep  and  ship  well.  The  variety  seems 
not  to  have  been  grown  widely  in  America,  so  that  one  cannot  speak  with 
assurance  of  the  tree-characters;  but  on  the  grounds  of  this  Station,  the 
trees  have  fewer  faults  than  those  of  most  of  the  standard  varieties. 
They  are  hardy,  vigorous,  fairly  immune  to  blight,  and  while  but  moder- 
ately productive,  bear  annually,  and  the  large  size  of  the  fruits  makes 
them  high  yielders.  The  variety  should  be  put  on  probation  by  those 
who  grow  for  the  markets,  and  is  well  worthy  a  place  in  all  home 
orchards. 

Pitmaston  was  raised  by  John  Williams  at  Pitmaston,  near  Worcester, 
England,  in  1841.  It  has  been  generally  stated  that  it  originated  from  a 
cross  between  Duchesse  d'Angouleme  and  Glou  Morceau,  although  an  old 
gardener,  who  was  employed  by  Mr.  Williams,  stated  that  there  was  no 
record  whatever  of  its  parentage,  but  that  it  was  the  best  of  a  number  of 
seedlings.  For  some  time  it  was  known  as  the  Pitmaston  Duchesse 
d'Angouleme  on  account  of  the  theory  of  its  derivation  in  part  from  the 
Duchesse  d'Angouleme;  but  in  1870  its  name  was  simplified  in  England  to 
Pitmaston  Duchess.  In  1874  it  obtained  a  first-class  certificate  from  the 
Royal  Horticultural  Society,  England.  In  this  country  it  was  first  fruited 


2O8  THE   PEARS   OF   NEW   YORK 

by  John  Saul,  Washington,  District  of  Columbia,  in  1870,  and  was  noted 
and  illustrated  by  Elliott  in  the  Rural  New  Yorker  under  the  name 
Pitmaston  Duchesse  d'Angouleme.  Although  favorably  mentioned  several 
times  by  the  American  Pomological  Society,  the  variety  has  never  received 
a  place  in  the  Society's  fruit-catalog. 

Tree  large,  vigorous,  spreading,  dense-topped,  moderately  productive;  trunk  stocky, 
shaggy;  branches  thick,  slightly  zigzag,  reddish-brown,  overlaid  with  very  dark  grayish 
scarf-skin,  marked  with  numerous  large  lenticels;  branchlets  long,  dull,  dark  reddish- 
brown,  roughish,  glabrous,  with  numerous  small,  raised,  conspicuous  lenticels. 

Leaf-buds  short,  obtuse,  appressed;  leaf-scars  prominent.  Leaves  2%  in.  long,  i£  in. 
wide,  leathery;  apex  abruptly  pointed;  margin  finely  serrate;  petiole  if  in.  long.  Flower- 
buds  short,  conical,  pointed,  free;  flowers  showy,  if  in.  across,  well  distributed,  average 
7  buds  in  a  cluster;  pedicels  i  in.  long,  pubescent. 

Fruit  ripe  in  October;  large,  3!  in.  long,  3  in.  wide,  oblong-obovate-pyriform,  sym- 
metrical; stem  i  in.  long,  thick,  often  curved;  cavity  very  shallow  and  very  narrow,  or  lack- 
ing, the  flesh  drawn  up  in  a  wrinkled  fold  around  the  base  of  the  stem,  often  lipped;  calyx 
closed,  large;  lobes  long,  broad,  acute;  basin  shallow,  obtuse,  furrowed  and  wrinkled; 
skin  thin,  granular,  smooth,  tender,  dull;  color  pale  lemon-yellow,  dotted  and  somewhat 
patched  with  light  russet  especially  around  the  stem,  without  blush;  dots  numerous, 
small,  russet,  conspicuous;  flesh  tinged  with  yellow,  somewhat  granular,  melting, 
buttery,  very  juicy,  piquant  and  vinous;  quality  good  to  very  good.  Core  large,  closed, 
with  clasping  core-lines;  calyx-tube  short,  wide,  conical;  seeds  narrow,  long,  flat,  acute, 
very  often  abortive. 

POUND 

i.  Coxe  Cult.  Fr.  Trees  209,  fig.  63.  1817.  a.  Prince  Pom.  Man.  1:149.  1831.  3.  Kenrick/lm.  Orch. 
151.  1832.  4.  Downing  Fr.  Trees  A  m.  445.  1845.  5. /&«*.  835.  1869.  6.  Am.  Pom.  Soc.  Cat.  22.  1871. 
7.  Wickson  Cat.  Fruits  326,  338,  344.  1889. 

Pickering.     8.  Langley  Pomona  133,  PI.  71,  fig.  i.     1729. 

Union.     9.  Miller  Card.  Kal.  31,  54.     1734.     10.  Miller  Card.  Diet.  2:  Pt.  i.     1807. 
Uvedale's  St.  Germain,     n.  Lindley  Guide  Orch.  Card.  413.     1831.     12.  Am.  Pom.  Soc.  Rpt.  70.     1862. 
13.  Hogg  Fruit  Man.  657.     1884.     14.  Jour.  Hort.  3rd  Ser.  13:465.     1886.     15.  Bunyard  Handb.  Hardy 
Fr.  202.     1920. 

Bruderbirne.     16.  Dochnahl  Fiihr.  Obstkunde  2:148.     1856. 

Winter  Bell.     17.  Watson  Am.  Home  Card.  404,  fig.  264.     1859. 

Belle  Angemne.  18.  Card.  Chron.  979.  1860.  19.  Mas  Le  Verger  1:31  bis,  fig.  22.  1866-73.  20. 
Card.  Chron.  138.  1869.  21.  Guide  Prat.  61,  233.  1876. 

Schone  Angevine.     22.  Mathieu  Nom.  Pom.  279.     1889. 

Pound  is  grown  in  collections  for  its  monstrous  fruits,  which  have 
few  virtues  other  than  large  size.  The  pears  not  infrequently  weigh  three 
pounds,  and  one  is  noted  in  the  next  paragraph  weighing  four  pounds, 
nine  ounces.  The  pears  are  coarse  in  form,  texture  and  flavor  —  but  one 
degree  better  in  flavor  than  the  potato-like  fruits  of  Kieffer  and  even  more 
sappy.  The  pears  keep  well  and  are  said  to  be  fairly  good  for  culinary 


PITMASTON 


POUND 


THE  PEARS  OF  NEW  YORK  2OQ 

purposes.     The  trees  are  unusually  satisfactory,   because  of  which  the 
variety  should  make  a  good  parent  from  which  to  breed. 

The  name  "Pound  "  has  been  applied  to  a  number  of  varieties,  notably 
Black  Worcester,  Angora,  Verulam,  and  others.  The  variety  now  known 
as  Pound  in  America  is  more  generally  known  in  Europe  as  Belle  Angevine 
or  Uvedale  s  St.  Germain.  This  sort  appears  to  have  been  raised  by  a 
Dr.  Uvedale,  who  was  a  schoolmaster  at  Eltham,  England,  in  1690.  Miller 
in  his  Dictionary,  in  1724,  speaks  of  him  as  a  Dr.  Udal  of  Enfield,  "  a 
curious  collector  and  introducer  of  many  rare  exotics,  plants  and  flowers," 
and  Bradley,  in  1733,  speaks  of  the  pear  as  "  Dr.  Udale's  great  pear,  called 
by  some  the  Union  pear."  William  Robert  Prince  mentions  the  Pound 
pear  in  1831  saying  that  "  it  often  weighs  from  twenty-five  to  thirty  ounces, 
and  one  was  exhibited  in  New  Jersey  about  four  years  since,  weighing 
forty  and  a  half  ounces."  In  1870,  according  to  Wickson,  a  Pound  pear 
sent  from  Sacramento  to  the  late  Marshall  P.  Wilder,  President  of  the 
American  Pomological  Society,  weighed  four  pounds  and  nine  ounces. 
In  1862,  the  American  Pomological  Society  added  this  variety  to  its  fruit- 
catalog  under  the  name  Uvedale' s  St.  Germain,  but  in  1871  changed  the 
name  to  Pound.  The  name  continued  to  appear  in  the  Society's  catalogs 
until  1909  when  it  was  dropped. 

Tree  medium  in  size,  upright,  dense-topped,  hardy,  very  productive;  trunk  stocky, 
shaggy;  branches  thick,  shaggy,  zigzag,  dull  reddish-brown,  heavily  covered  with  gray 
scarf-skin,  marked  with  many  large  lenticels;  branchlets  short,  with  short  internodes, 
brownish-red,  mottled  with  gray  scarf-skin,  smooth,  glabrous,  with  few  small,  elongated 
lenticels. 

Leaf -buds  large,  long,  conical  or  pointed,  plump,  free;  leaf-scars  prominent.  Leaves 
4j  in.  long,  3!  in.  wide,  ovate,  thin,  stiff;  apex  taper-pointed;  margin  glandular,  finely 
serrate;  petiole  if  in.  long,  slender.  Flower-buds  large,  long,  conical  or  pointed,  very 
plump,  free,  usually  singly  on  short  spurs;  flowers  open  early,  if  in.  across,  large,  well  dis- 
tributed, average  7  buds  in  a  cluster;  pedicels  15  in.  long,  pubescent,  pale  green. 

Fruit  matures  in  February;  large,  4  in.  long,  i\  in.  wide,  uniform  in  size  and  shape, 
obovate-acute-pyriform,  with  unequal  sides;  stem  long,  thick,  curved;  cavity  obtuse, 
very  shallow,  narrow,  russeted,  furrowed,  drawn  up  in  a  fleshy  ring  about  the  stem;  calyx 
large,  open;  lobes  separated  at  the  base,  obtuse;  basin  shallow,  narrow,  obtuse,  slightly 
furrowed,  symmetrical;  skin  thick,  tough,  with  patches  of  russet,  dull,  roughened  by  the 
dots  and  by  the  russet  markings;  color  golden-yellow,  often  marked  on  the  exposed  cheek 
with  a  bronze  or  pinkish  blush;  dots  numerous,  russet,  very  conspicuous;  flesh  yellowish, 
firm,  granular,  very  tough,  subacid,  inferior  in  flavor;  quality  very  poor.  Core  large, 
closed,  axile,  with  meeting  core-lines;  calyx-tube  short,  wide,  conical;  carpels  pear-shaped; 
seeds  very  large,  brownish-black,  wide,  long,  acuminate. 
14 


2IO 


THE   PEARS   OF   NEW   YORK 


PRESIDENT  DROUARD 

i.  Card.  Chron.  N.  S.  25:431.  1886.  3.  Guide  Prat.  51.  1895.  3.  Cat.  Cong.  Pom.  France  331, 
fig.  1906. 

Prasident  Drouard.    4.  Lucas  Tafelbirnen  211,  fig.     1894. 

Drottard.  5.  Am.  Pom.  Soc.  Cat.  35.  1899.  6.  Budd-Hansen  Am.  Hort.  Man.  2:241.  1903.  7. 
Mich.  Sta.  Sp.  Bui.  27:22.  1903. 

President  Drouard  has  been  on  probation  in  the  United  States  for 
nearly  thirty  years,  but  does  not  seem  to  be  in  great  demand  in  any  part 
of  the  country.  In  the  pear-growing  region  of  New  York  to  which  it  first 
came,  it  is  scarcely  known.  The  accompanying  description  shows  that  the 
fruits  contain  all  of  the  requisites  of  a  good  pear.  The  flesh  is  juicy, 
melting,  saccharine,  rich,  and  perfumed.  The  trees,  however,  are  not 
satisfactory.  They  lack  vigor,  blight  badly,  and  are  niggardly  in  bearing. 
With  these  faults,  there  is  no  place  for  the  variety  in  commercial  plantations, 
but  it  may  well  be  planted  in  home  orchards  and  in  collections. 

President  Drouard  is  a  chance  seedling  found  in  the  suburbs  of  Pont- 
de-Ce,  Maine-et-Loire,  France,  by  M.  Olivier,  gardener  at  the  Fruit-Garden 
at  Angers.  It  was  sent  out  by  M.  Louis  Leroy  of  Angers  and  was  described 
in  1886  as  a  new  pear.  It  seems  to  have  been  introduced  in  this  country  by 
Charles  A.  Green,  Rochester,  New  York.  The  American  Pomological  Society 
added  the  variety  to  its  list  of  fruits  under  the  name  Drouard  in  1899. 

Tree  of  medium  size,  spreading,  open-topped,  usually  hardy;  branches  reddish- 
brown,  nearly  covered  with  gray  scarf-skin,  marked  with  small  lenticels;  branchlets  thick, 
long,  greenish-brown  mingled  with  red,  dull,  smooth,  pubescent  on  the  new  growth,  with 
numerous  small,  brownish,  raised,  conspicuous  lenticels. 

Leaf -buds  small,  short,  pointed,  plump,  free;  leaf-scars  with  very  prominent  shoulders; 
Leaves  3  in.  long,  if  in.  wide,  oval,  thick,  leathery;  apex  taper-pointed;  margin  glandless 
or  with  but  few  glands,  entire  or  closely  serrate;  petiole  glabrous,  greenish,  thick,  if  in. 
long,  tinged  red;  stipules  very  short,  tinged  with  pink.  Flower-buds  short,  conical,  very 
plump,  free,  arranged  singly  on  short  spurs;  flowers  if  in.  across,  in  dense  clusters,  6  to 
9  buds  in  a  cluster;  pedicels  if  in.  long,  lightly  pubscent,  greenish. 

Fruit  in  season  from  late  November  to  December;  large,  35  in.  long,  3  in.  wide,  oblong- 
obovate-pyriform,  with  unequal  sides,  uniform  in  shape;  stem  i  in.  long,  very  thick  and 
woody;  cavity  obtuse,  deep,  irregular,  furrowed,  usually  lipped;  calyx  large,  open;  lobes 
separated  at  the  base,  long,  narrow,  acuminate;  basin  deep,  abrupt,  usually  smooth  but 
sometimes  gently  furrowed;  skin  thick,  tough,  rough,  dull;  color  clear  lemon-yellow,  with 
nettings  and  streaks  of  russet;  dots  numerous,  small,  russet,  obscure;  flesh  tinged  with 
yellow,  very  granular  at  the  core,  tender  and  melting,  buttery,  juicy,  aromatic,  sweet; 
quality  good.  Core  large,  closed,  axile,  with  clasping  core-lines;  calyx-tube  short,  wide, 
conical;  seeds  large,  wide,  long,  plump,  acute,  occasionally  abortive. 


PRESIDENT  DROUARD 


THE  PEARS  OF  NEW  YORK  211 

REEDER 

i.  Am.  Pom.  Soc.  Cat.  40.     1883.     2.  Budd-Hanscn  Am.  Hort.  Man.  2:260.     1903. 
Reeder's  Seedling.     3.  Am.  Pom.  Soc.  Rpt.     150.     1867. 

Doctor  Reeder.     4.  Downing  Fr.  Trees  Am.  739,  fig.     1869.     5.  Am.  Pom.  Soc.  Cat.  20.     1871. 
Docteur  Rheder.     6.  Rev.  Hort.  87.     1889. 

Reeder  is  another  of  the  pears  too  good  to  discard,  and  not  quite  good 
enough  to  give  an  ardent  recommendation.  In  quality,  the  fruits  rank 
but  little  below  those  of  Seckel;  are  about  the  same  size  as  grown  under 
average  conditions;  but  are  even  duller  and  less  attractive  in  color  than 
the  modest  fruits  of  Seckel,  which  is  probably  one  of  its  parents.  The 
fruits  have  a  place  in  the  home  and  markets  as  a  pear  to  follow  Seckel, 
the  crop  coming  in  season  just  after  that  of  Seckel  passes  out.  The  trees 
do  poorly  in  the  nursery,  as  they  make  but  a  short,  slender  growth 
until  well  established  in  the  orchard,  after  which  they  become  of  medium 
size  but  very  vigorous.  The  branches  droop  as  do  those  of  Winter  Nelis, 
the  other  parent,  although  not  so  markedly.  The  variety  is  as  nearly 
blight-proof  as  either  of  its  parents. 

Reeder  is  a  seedling  raised  about  1855  by  Dr.  Henry  Reeder,  Varick, 
New  York,  from  seed  of  Winter  Nelis.  The  parent  tree  stood  near  a  Seckel 
and  it  is  considered  that  Reeder  is  a  cross  between  the  two  varieties.  The 
American  Pomological  Society  added  the  variety  to  its  fruit-catalog  in 
1871  under  the  name  Doctor  Reeder,  but  in  1883  changed  the  name  to 
Reeder. 

Tree  medium  in  size,  vigorous,  spreading,  drooping,  open-topped,  productive ;  branches 
zigzag,  reddish-brown  partly  overspread  with  gray  scarf-skin,  sprinkled  with  numerous 
lenticels;  branchlets  slender,  willowy,  long,  reddish-brown  mingled  with  gray,  the  new 
growth  reddish-green,  dull,  smooth,  glabrous  except  near  the  tips  of  the  new  growth,  with 
few  very  small,  inconspicuous  lenticels. 

Leaf -buds  small,  short,  pointed,  appressed.  Leaves  2f  in.  long,  ij  in.  wide,  leathery; 
apex  taper-pointed;  margin  crenate  to  nearly  entire;  petiole  2  in.  long,  tinged  with  red; 
stipules  few,  very  small,  reddish-green.  Flower-buds  small,  short,  conical,  free,  singly 
on  short  spurs;  flowers  ij  in.  across,  in  dense  clusters,  average  9  buds  in  a  cluster;  pedicels 
f  in.  long,  slender. 

Fruit  ripe  in  October  and  November;  small,  if  in.  long,  if  in.  wide,  globular-obtuse- 
pyriform,  slightly  ribbed  and  irregular;  stem  ij  in.  long,  slender,  curved;  cavity  a  very 
small  depression  in  which  is  inserted  the  base  of  the  stem,  symmetrical ;  calyx  large,  open ; 
lobes  separated  at  the  base,  long,  narrow,  reflexed,  acuminate;  basin  very  shallow  and 
narrow,  smooth;  skin  thick,  smooth,  tender;  color  dull  greenish-yellow,  mottled  and  streaked 
with  russet,  blushed  faintly  on  the  exposed  cheek  with  brownish-red ;  dots  few,  small, 


212  THE  PEARS  OF  NEW  YORK 

obscure,  greenish  or  russet;  flesh  white,  granular  toward  the  center  but  fine-grained  near 
the  skin,  tender,  somewhat  stringy,  very  juicy,  aromatic;  quality  good.  Core  large,  closed, 
with  clasping  core-lines;  calyx-tube  long,  narrow,  funnel-shaped;  seeds  unusually  large, 
wide,  long,  plump,  acute. 

RIEHL  BEST 
I.  Stark  Bros.  Cat.  18.     1912.     2.  Ibid.  55.     1916. 

Riehl  Best  is  described  among  the  major  varieties  because  it  is  as 
nearly  blight-proof  as  any  other  European  pear.  It  might  well  be  tried 
in  localities  where  standard  sorts  cannot  be  raised  because  of  blight,  and 
is  worth  growing  in  breeding  work  as  a  parent  to  obtain  blight-resistant 
varieties.  The  pears  are  rather  unattractive  in  appearance,  but  are  excellent 
in  quality.  The  flesh  is  juicy,  tender,  vinous,  free  from  grittiness  and 
seldom  rots  at  the  core.  The  trees,  besides  being  nearly  free  from  blight, 
are  hardy  to  heat  and  cold,  and  bear  annually.  The  fruits  fall  far  short 
of  those  of  standard  varieties  in  New  York. 

This  pear  was  discovered  by  Edwin  H.  Riehl,  Godfrey,  Illinois,  and 
was  introduced  by  Stark  Brothers,  Louisiana,  Missouri.  Mr.  Riehl  says: 
"  The  farm  on  which  the  original  tree  stood  was  owned  by  a  pioneer 
nurseryman  who  evidently  imported  from  France  a  number  of  varieties, 
some  perhaps  without  name.  Riehl  Best  trees  and  several  hundreds  of 
other  varieties  represent  the  remains  of  three  old  orchards  planted  fifty 
years  ago.  Trees  of  other  varieties  are  ruined  by  blight  while  Riehl  Best 
is  in  perfect  health  and  bears  every  season."  From  this  history  it  is 
probable  that  Riehl  Best  is  an  old  European  pear  renamed. 

Tree  large,  vigorous,  upright,  dense-topped,  rapid-growing,  productive;  trunk  stocky; 
branches  thick,  light  reddish-brown,  overspread  with  thin  scarf-skin,  marked  with  large, 
conspicuous,  numerous  lenticels;  branchlets  slender,  often  willowy,  long,  greenish-brown, 
dull,  smooth,  pubescent  only  near  the  ends  of  the  new  growth,  sprinkled  with  small,  slightly 
raised,  inconspicuous  lenticels. 

Leaf -buds  small,  short,  pointed,  plump,  free;  leaf-scars  with  prominent  shoulders. 
Leaves  3  in.  long,  if  in.  wide,  thick;  apex  abruptly  pointed;  margin  glandless,  variable  in 
serrations;  petiole  2  in.  long.  Flower-buds  small,  short,  conical,  plump,  free,  singly  on 
short  spurs;  flowers  if  in.  across,  in  dense  clusters,  average  6  buds  in  a  cluster;  pedicels 
J  in.  long,  lightly  pubescent. 

Fruit  ripens  in  October;  medium  in  size,  25  in.  long,  2  in.  wide,  obovate-conic-pyriform, 
irregular,  with  unequal  sides;  stem  i  J  in.  long;  cavity  very  shallow  and  narrow  when  present, 
or  lacking,  the  flesh  drawn  up  in  a  lip  on  one  side  of  the  stem;  calyx  open;  lobes  separated 
at  the  base,  broad,  obtuse;  basin  obtuse,  furrowed;  skin  thick,  roughened  with  russet; 
color  dull  yellow,  largely  overlaid  with  patches  of  russet,  marked  with  distinct  russet  dots 
and  with  a  faint  trace  of  a  pinkish-red  blush  on  the  cheek  next  the  sun;  dots  numerous, 


REEDER 


THE  PEARS  OF  NEW  YORK  213 

russet,  conspicuous;  flesh  tinged  with  yellow,  granular  under  the  skin,  tender,  moderately 
juicy,  vinous;  quality  good.  Core  large,  closed,  axile,  with  meeting  core-lines;  calyx- 
tube  short,  wide,  conical;  carpels  ovate;  seeds  medium  in  size,  width,  and  plumpness, 
obtuse. 

ROOSEVELT 

I.  Card.  Chron.  3rd  Ser.  37:243,  fig.  92.  1905.  2.  Rev.  Hort.  454.  1905.  3.  Rural  N.  Y.  54:826,  fig. 
352.  1905.  4.  Bunyard  Cat.  43.  1913-14.  5.  Bunyard  Handb.  Hardy  Fr.  195.  1920. 

This  variety  is  still  on  probation  in  America,  with  the  chances  strongly 
against  it  proving  worthy  to  bear  the  name  of  the  man  after  whom  it  was 
called.  On  the  grounds  of  the  New  York  Agricultural  Experiment  Station, 
the  fruits  are  too  small,  too  poorly  colored,  and  too  poor  in  quality  to 
compete  with  those  of  a  score  of  other  sorts  of  the  same  season.  The  core 
is  remarkably  small,  and  the  seeds  are  few  and  small,  but  these  are  insufficient 
merits  to  count  against  the  several  defects  named.  The  tree  is  robust  and 
generally  satisfactory.  The  variety  may  not  be  at  its  best  on  the  grounds 
of  this  Station,  as  in  Europe  it  was  heralded  as  a  most  remarkable  sort  — 
one  "  destined  to  bring  about  a  revolution  in  pear-growing."  It  may  be 
worth  further  trial  in  New  York. 

This  pear  was  introduced  in  1905  by  the  noted  French  pomologist 
Charles  Baltet,  Troyes,  France,  after  he  had  tested  it  for  several  years. 
He  named  it  after  President  Roosevelt.  The  variety  was  approved  at 
Horticultural  Congresses  in  Paris,  Lyons,  and  Orleans,  as  well  as  by  the 
Royal  Horticultural  Society  of  London.  It  was  received  in  America  shortly 
after  its  dissemination  in  France. 

Tree  medium  to  large,  vigorous,  very  upright,  dense-topped,  rapid-growing,  productive; 
trunk  slender,  smooth;  branches  slender,  smooth,  glossy  reddish-brown,  mottled  and  over- 
laid with  gray  scarf-skin,  marked  with  numerous  small,  raised  lenticels;  branchlets  char- 
acteristically thick,  with  blunt  ends,  long,  with  short  internodes,  dull  reddish-brown 
mingled  with  gray  scarf-skin,  smooth,  glabrous,  with  many  large,  raised  lenticels. 

Leaf -buds  long,  conical,  sharply  pointed,  plump,  free;  leaf-scars  with  prominent 
shoulders.  Leaves  3  in.  long,  if  in.  wide,  stiff;  apex  taper-pointed;  margin  usually 
glandless,  finely  serrate  to  almost  entire;  petiole  2  in.  long,  slender,  curved.  Flower- 
buds  large,  long,  conical,  pointed,  free,  singly  on  short  spurs;  flowers  with  a  disagreeable 
odor,  early,  showy,  if  in.  across,  in  dense  clusters,  average  7  buds  in  a  cluster;  pedicels 
if  in.  long,  thick,  pubescent. 

Fruit  ripens  in  late  September  and  October;  medium  in  size,  about  2rV  in.  in  length 
and  width,  roundish-obtuse-pyriform,  symmetrical;  stem  i  in.  long,  thick;  cavity  very  shal- 
low, or  lacking,  faintly  lipped;  calyx  very  open,  large;  lobes  separated  at  the  base,  narrow, 
acute;  basin  shallow,  wide,  obtuse,  smooth,  symmetrical;  skin  unusually  thick,  tough, 
smooth,  dull;  color  pale  lemon-yellow,  mottled  and  netted  with  russet,  with  a  faint  blush; 


214  THE   PEARS   OF   NEW   YORK 

dots  numerous,  small,  light  russet,  obscure;  flesh  light  salmon,  fine-grained  except  at  the 
center  which  is  granular,  tender  and  melting,  very  juicy,  mildly  sweet,  without  much 
character;  quality  medium.  Core  small,  closed,  axile,  with  clasping  core-lines;  calyx- 
tube  long,  very  wide,  conical;  carpels  cordate;  seeds  wide,  acute. 

RUTTER 

i.Am.Pom.Soc.Rpt.i^i.     1867.     2.  Am.  Pom.  Soc.  Cat.  24.     1869.     3.  Downing  Fr.  Trees  Am.  848, 
fig.     1869. 

Rutter  does  not  seem  to  have  made  a  very  high  place  for  itself  in  the 
country  at  large,  but  about  Geneva,  New  York,  it  is  a  most  excellent  late 
autumn  variety.  The  pears  are  good  or  very  good  in  quality,  rather  attrac- 
tive, keep  well,  ship  well,  and  sell  well  to  those  who  know  the  variety.  The 
trees  have  a  combination  of  good  characters  that  commend  them  most 
highly.  Thus,  they  are  comparatively  immune  to  blight,  enormously  pro- 
ductive, bear  early,  grow  rapidly,  live  long,  and  are  hardy.  The  fruits 
hang  exceptionally  well  to  the  trees,  so  that  the  variety  is  a  valuable  one 
for  exposed  situations.  Rutter  can  be  recommended  for  both  home  and 
market  plantations. 

This  variety  was  raised  by  John  Rutter,  West  Chester,  Pennsylvania, 
from  seed  of  Leon  Leclerc  (Van  Mons)  about  sixty  years  ago.  It  was 
approved  by  the  Committee  on  New  Native  Fruits  of  the  American  Pomo- 
logical  Society  in  1867.  This  Society  placed  the  variety  on  its  list  of 
recommended  fruits  in  1869. 

Tree  large,  vigorous,  upright,  dense-topped,  rapid-growing,  productive;  trunk  stocky; 
branches  thick,  reddish-brown,  covered  with  gray  scarf-skin,  sprinkled  with  very  con- 
spicuous lenticels;  branchlets  long,  light  brown  mingled  with  green  and  streaked  with  ash- 
gray  scarf-skin,  smooth,  glabrous,  with  small,  conspicuous,  raised  lenticels. 

Leaf-buds  long,  conical,  pointed,  plump,  free.  Leaves  3!  in.  long,  if  in.  wide,  thick, 
leathery;  apex  taper-pointed;  margin  nearly  glandless,  almost  entire;  petiole  2  in.  long, 
glabrous,  reddish-green.  Flower-buds  medium  in  size  and  length,  conical,  plump,  free, 
singly  on  short  spurs;  flowers  very  showy,  if  in.  across,  almost  in  racemes,  6  or  8  buds  in 
a  cluster;  pedicels  ij  in.  long,  pubescent. 

Fruit  matures  in  late  October  and  early  November;  large,  3!  in.  long,  3  in.  wide, 
roundish-obtuse-pyriform,  with  a  very  thick,  blunt  neck,  with  unequal  sides;  stem  f  in. 
long,  thick,  woody;  cavity  acuminate,  unusually  large,  deep,  russeted,  occasionally  furrowed 
and  wrinkled,  slightly  lipped;  calyx  small,  open;  lobes  separated  at  the  base,  short,  narrow, 
acute;  basin  deep,  obtuse,  smooth,  symmetrical;  skin  thick,  gritty,  roughish,  dull;  color 
yellow,  overspread  with  light  russet,  mottled  and  flecked  with  russet;  dots  numerous, 
small,  russet,  conspicuous;  flesh  whitish,  granular  at  the  center,  tender  and  melting,  juicy, 
aromatic,  sweet  but  refreshing;  quality  good  to  very  good.  Core  small,  closed,  abaxile, 
with  meeting  core-lines;  calyx-tube  long,  conical;  seeds  small,  roundish,  plump,  obtuse. 


II 

A 


ROOSEVELT 


RUTTER 


THE   PEARS   OF   NEW   YORK  215 

SECKEL 

i.  Prince  Pom.  Man.  1:139.  1831.  2.  Kenrick  Am.  Orch.  183.  1832.  3.  Card.  Chron.  708,  fig. 
1842.  4.  Downing  Fr.  Trees  Am.  415,  fig.  188.  1845.  5.  Proc.  Nat.  Con.  Fr.  Gr.  51.  1848.  6.  Hovey 
Fr.  Am.  2:33,  PI.  1851.  7.  Mag.  Hort.  19:457,  fig- -34-  1853-  8.  Mas  Le  Verger  3:  Pt.  I,  29,  fig.  13. 
1866-73.  9.  Leroy  Diet.  Pom.  2:656,  figs.  1869.  10.  Guide  Prat.  63,  303.  1876. 

Seckle.  n.  Coxe  Cult.  Fr.  Trees  189,  fig.  25.  1817.  12.  Trans.  Land.  Hort.  Soc.  3:256,  PI.  9.  1820. 
13.  Pom.  Mag.  2:72,  PI.  1829.  14.  Hort.  Reg.  (Eng.)  1:488.  1833.  15.  Pom.  France  2:  No.  64,  PI.  64. 
1864.  16.  Jour.  Hort.  3rd  Ser.  4:128.  1882.  17.  Hogg  Fruit  Man.  644.  1884.  18.  Bunyard  Handb. 
Hardy  Fr.  197.  1920. 

Seckel  is  an  American  pear  distinct  in  type  from  any  European  variety. 
Among  the  several  hundred  pears  that  are  grown  on  this  side  of  the  Atlan- 
tic, Seckel  stands  almost  alone  in  vigor  of  tree,  productiveness,  and  immunity 
to  blight,  and  is  equalled  by  no  other  variety  in  high  quality  of  fruit.  If  the 
fruits  were  larger,  Seckel  would  challenge  the  world  as  a  pear  for  the  markets 
as  it  now  does  as  a  pear  for  the  home  orchard.  After  Bartlett  and  the  dis- 
reputable Kieffer,  it  is  now  more  grown  than  any  other  variety  in  America, 
everywhere  being  used  as  the  standard  for  excellence.  The  fruits  are  small, 
not  highly  colored,  but  attractive  because  clean  and  trim  in  contour.  But 
it  is  the  flesh-characters  that  give  the  fruits  their  high  standing.  The  flesh 
is  melting,  juicy,  perfumed  and  most  exquisitely  and  delicately  flavored, 
with  the  curious  character  of  having  much  of  its  spicy,  aromatic  flavor  in 
the  skin,  which  should  never  be  discarded  in  eating.  The  reddish-brown 
color  of  the  fruit  is  another  distinguishing  character  of  Seckel.  Unlike 
most  other  dessert  pears,  the  fruits  of  this  one  are  excellent  for  culinary 
purposes.  Still  another  distinctive  character  is  that  the  fruits  do  not  lose 
much  in  quality  by  ripening  on  the  tree.  Besides  being  nearly  iron-clad  in 
resistance  to  blight  and  very  productive,  the  trees  are  almost  as  hardy  as 
those  of  any  other  pear,  and  are  remarkable  for  their  large,  low,  compact, 
broadly  pyramidal  tops.  The  tree  is  further  distinguished  by  its  short- 
jointed,  stout,  olive-colored  wood,  and  its  habit  of  bearing  fruits  in  clusters 
on  the  ends  of  the  branches.  The  trees  do  best  in  fertile  soils  which  must 
not  be  a  heavy  clay.  Its  blossoms  are  markedly  self-fertile.  There  are 
several  faults  of  fruit  and  tree.  The  fruits  are  small  and  do  not  keep  after 
maturity ;  it  costs  twice  as  much  to  pick  them  as  it  does  the  large-fruited 
Bartlett;  fruit  and  foliage  are  susceptible  to  scab;  the  pears  are  too  small 
for  commercial  canning;  and  the  trees  are  late  in  coming  in  bearing.  With 
these  several  faults,  however,  Seckel  is  usually  a  profitable  commercial 
variety  as  a  well-grown  crop  almost  always  commands  a  fancy  price.  For 
the  home  orchard,  Seckel  has  no  rival  in  any  part  of  North  America  where 
European  varieties  are  grown. 


2l6 


THE    PEARS   OF   NEW      YORK 


Toward  the  close  of  the  eighteenth  century,  there  lived  in  Philadelphia 
a  well-known  sportsman  and  cattle  dealer  known  as  "  Dutch  Jacob."  Every 
autumn,  upon  returning  from  shooting  excursions,  Dutch  Jacob  distributed 
among  his  neighbors  pears  of  exceedingly  delicious  flavor.  The  place  of 
their  growth  he  kept  secret.  In  time,  a  tract  of  land  south  of  Philadelphia 
was  disposed  of  in  parcels,  and  Dutch  Jacob  secured  the  ground  on  which 
his  favorite  pear  tree  stood,  a  neck  of  land  near  the  Delaware  river.  Shortly 
afterwards  this  land  became  the  property  of  a  Mr.  Seckel,  who  gave  the  pear 
his  name  and  introduced  it.  Later,  the  property  was  added  to  the  estate 
of  Stephen  Girard,  and  the  original  tree  long  remained  vigorous  and  fruit- 
ful. The  new  variety  was  soon  widely  disseminated  and  everywhere 
became  popular.  As  early  as  1819,  Dr.  Hossack  of  New  York  sent  trees 
of  the  variety  to  the  London  Horticultural  Society,  whence  it  was  later 
distributed  in  England.  There  is  much  difference  of  opinion  as  to  the 
spelling  of  the  name  of  this  pear.  Coxe,  who  lived  in  Philadelphia  and  prob- 
ably knew  the  introducer  of  the  pear,  writing  in  1817,  spelled  the  name 
Seckle.  English  pomologists  have  followed  Coxe.  Nearly  all  of  Coxe's 
contemporaries,  however,  spelled  it  Seckel,  the  spelling  now  in  common 
use.  At  the  first  meeting  of  the  American  Pomological  Society,  held  in 
1848,  Seckel  was  recommended  for  general  cultivation  and  the  variety  has 
ever  held  its  place  among  the  pears  recommended  by  the  Society. 

Tree  large  and  very  vigorous,  upright-spreading,  dense-topped,  hardy,  very  productive, 
long-lived;  trunk  very  stocky;  branches  thick,  reddish-brown  mingled  with  dull  gray  scarf- 
skin,  covered  with  small  lenticels;  branchlets  thick,  long,  dark  reddish-brown,  dull,  smooth, 
glabrous,  with  small,  slightly  raised  lenticels. 

Leaf -buds  small,  short,  obtuse  or  pointed,  appressed;  leaf -scars  prominent.  Leaves 
a§  in.  long,  1 5  in.  wide,  oval,  leathery;  apex  taper-pointed;  margin  finely  serrate;  petiole 
if  in.  long;  stipules  very  long  when  present.  Flower-buds  small,  short,  conical,  free; 
flowers  1 1  in.  across,  in  dense  clusters,  7  or  8  buds  in  a  cluster;  pedicels  f  in.  long,  slender, 
lightly  pubescent,  light  green,  slightly  streaked  with  red. 

Fruit  ripe  in  October;  small,  2f  in.  long,  2  in.  wide,  uniform  in  size  and  shape,  obovate, 
symmetrical;  stem  f  in.  long,  short,  thick,  often  curved;  cavity  obtuse,  with  a  very  shallow, 
narrow  depression,  symmetrical;  calyx  small,  partly  open;  lobes  separated  at  the  base, 
short,  variable  in  width,  acute;  basin  very  shallow  and  narrow,  strongly  obtuse,  symmetrical; 
skin  smooth,  dull;  color  yellowish-brown,  lightly  marked  with  pale  russet  and  often  with 
a  lively  russet-red  cheek;  dots  numerous,  very  small,  russet  or  grayish;  flesh  white,  with  a 
faint  tinge  of  yellow,  slightly  granular,  melting,  buttery,  very  juicy;  sweet,  with  an  exceed- 
ingly rich,  aromatic,  spicy  flavor;  quality  very  good  to  best.  Core  small,  closed,  with 
clasping  core-lines;  calyx-tube  short,  conical;  seeds  small,  short,  not  very  plump,  obtuse. 


SECKEL 


THE   PEARS   OF   NEW    YORK  21 7 

SHELDON 

i.  Mag.  Hort.  17:252,  fig.  25.  1851.  2.  Am.  Pom.  Soc.  Rpt.  151.  1854.  3-  IMd-  210.  1856.  4. 
Downing  Fr.  Trees  Am.  444,  fig.  1857.  5.  Elliott  Fr.  Book  347.  1859.  6.  Hoffy  N.  Am.  Pom.  i:  PI. 
1860.  7.  Masie  Verger  3:  Pt.  2,  119,  fig.  156.  1866-73.  8.  Downing  Fr.  Trees  Am.  855,  fig.  1869. 
9.  Leroy  Diet.  Pom.  2:662,  fig.  1869. 

Were  the  fruits  alone  to  be  considered,  Sheldon  would  take  rank  as 
one  of  the  best  of  all  pears.  The  fruits  please  both  the  eye  and  the  palate. 
Those  of  no  rival  in  season  surpass  them  either  in  appearance  or  in  charac- 
ters that  satisfy  taste.  While  not  large,  the  fruits  are  of  sufficient  size  to 
meet  the  demands  of  a  good  dessert  pear.  The  shape  is  a  perfect  turbinate, 
truncated  at  the  base  of  the  fruit,  usually  very  symmetrical,  and  the  fruits 
run  uniform  in  shape.  In  color,  the  pears  are  distinctive  in  their  russeted 
skin,  with  a  handsome  ruddy  cheek.  The  accompanying  color-plate  does 
not  do  justice  to  the  fruit  in  illustrating  size,  shape,  or  color.  The  flesh  is 
melting  and  juicy,  and  deserves,  more  than  that  of  almost  any  other  pear, 
the  adjective  luscious.  The  flavor  is  sweet,  vinous,  and  highly  perfumed. 
The  fruits  keep  well,  ship  well,  and  sell  well  during  their  season,  and  are 
esteemed  both  for  dessert  and  for  culinary  purposes.  The  list  of  faults  in 
the  trees  is  as  long  as  the  list  of  virtues  in  the  fruits.  The  trees,  while  large, 
vigorous,  and  hardy,  blight  as  badly  as  any  pear-tree  in  the  orchard,  are 
reluctant  in  coming  in  bearing,  niggardly  in  production,  and  seldom  hold 
their  crop  well.  With  these  faults  of  the  tree,  Sheldon  is  not  a  commercial 
variety  of  high  rank,  but  the  splendid  fruits  make  it  worth  growing  by  the 
pear-fancier,  in  the  home  orchard,  or  for  the  markets  where  the  faults  of 
the  trees  are  not  too  marked.  The  variety  grows  better  in  New  York, 
possibly,  than  in  any  other  part  of  the  United  States. 

This  pear  is  a  native  of  the  town  of  Huron,  New  York.  The  original 
tree  stood  on  the  premises  of  Major  Sheldon,  having  sprung  from  seed  brought 
by  his  father  from  Washington,  New  York,  about  1815.  The  fruit  was 
first  exhibited  at  the  Pomological  Convention  in  Syracuse  in  the  autumn 
of  1849.  In  1854,  Sheldon  was  mentioned  by  the  American  Pomological 
Society  as  promising  well,  and  in  1856  it  was  given  a  place  in  the  Society's 
fruit-catalog. 

Tree  large,  vigorous,  upright-spreading,  rapid-growing,  hardy,  moderately  productive; 
trunk  stocky;  branches  thick,  reddish-brown,  overlaid  with  dull  gray  scarf-skin,  marked 
with  large  lenticels;  branches  thick,  dull  brown,  glabrous,  with  numerous  slightly  raised, 
conspicuous  lenticels. 

Leaf-buds  large,  above  medium  in  length,  obtuse  or  somewhat  pointed,  appressed. 


218 


THE   PEARS   OF   NEW   YORK 


Leaves  zj  in.  long,  ij  in.  wide,  oval,  leathery;  apex  taper-pointed;  margin  finely  serrate; 
petiole  if  in.  long.  Flower-buds  conical  or  pointed,  free;  flowers  i|  in.  across,  in  dense 
clusters,  13  or  14  buds  in  a  cluster;  pedicels  5  in.  long,  thick,  pubescent,  greenish. 

Fruit  matures  in  October;  large,  af  in.  long,  2^  in.  wide,  uniform  in  size  and  shape, 
turbinate,  often  with  a  tendency  to  oblateness,  symmetrical;  stem  f  in.  long,  thick,  nearly 
straight;  cavity  obtuse,  deep,  slightly  furrowed,  occasionally  lipped;  calyx  large,  open; 
lobes  very  broad,  obtuse;  basin  wide,  obtuse,  symmetrical;  skin  thick,  granular,  tender, 
roughish;  color  dull  greenish-yellow,  with  a  brownish-red  blush,  overspread  with  russet 
nettings  and  streaks;  dots  numerous,  small,  russet;  flesh  whitish,  somewhat  granular, 
tender  and  melting,  very  juicy,  sweet,  and  vinous,  with  a  rich  and  pleasantly  aromatic 
flavor;  quality  very  good  to  best.  Core  large,  closed,  with  clasping  core-lines;  calyx-tube 
short,  wide,  conical;  seeds  acute. 

SOUVENIR  DU  CONGRES 

i.  Pom.  France  4:  No.  162,  PI.  162.  1867.  a.  Am.  Pom.  Soc.  Cat.  34.  1875.  3.  Flor.  &  Pom.  37, 
PL  1875.  4-  Jour.  Hort.  N.  S.  38:120,  fig.  19.  1880.  5.  Hogg  Fruit  Man.  647.  1884.  6.  Cat.  Cong. 
Pom.  France  350,  fig.  1906. 

Andenken  an  den  Congress.  7.  Oberdieck  Obst-Sort.  237.  1881.  8.  Mathieu  Norn.  Pom.  168.  1889. 
9.  Deut.  Obstsorten  6:  Pt.  16,  PI.  1910. 

Souvenir.     10.  Am.  Pom.  Soc.  Cat.  24.     1897.     u.  Ont.  Dept.  Agr.  Fr.  Ont.  179.     1914. 

Very  similar  to  Clapp  Favorite  and  Bartlett,  and  not  as  good  as  either 
in  fruit-characters,  Souvenir  du  Congres  hardly  merits  a  place  in  American 
pomology.  The  crop  ripens  between  those  of  the  two  sorts  with  which  it 
has  been  compared,  and  the  fruits  are  larger  and  often  handsomer.  The 
fruits  are  said  to  be  larger  and  of  better  quality  when  the  tree  is  double- 
worked  on  the  quince.  The  tree  is  remarkable  for  vigor,  hardihood  to  cold, 
and  healthf ulness ;  and  bears  so  abundantly  that  the  crop  must  be  thinned 
to  prevent  breaking  of  branches.  The  variety  grows  especially  well  in 
New  York,  and  is  deserving  a  place  in  home  orchards  and  in  fruit-collec- 
tions. The  accompanying  color-plate  illustrates  the  size,  shape,  and  color 
of  this  pear  remarkably  well. 

Souvenir  du  Congres  owes  its  origin  to  M.  Frangois  Morel,  Lyons, 
France.  M.  Morel  grafted  one  of  his  pear-trees  with  cions  taken  from 
several  other  varieties,  including  Bartlett,  and  from  the  tree  thus  grafted 
he  obtained  fruit,  seeds  of  which  he  sowed  in  1852.  One  of  the  resultant 
trees  bore  fruit  in  1863,  and  the  pears  had  so  many  earmarks  of  Bartlett 
that  it  was  at  once  assumed  to  be  a  seedling  of  that  variety.  The  tree 
continued  to  do  well  and  in  due  course  the  variety  was  judged  to  be  worthy 
of  dissemination  by  the  Rhone  Horticultural  Society.  Later,  M.  Morel 
dedicated  the  new  pear  to  the  Pomological  Congress  of  France.  The 
variety  was  introduced  in  the  United  States  about  1870.  The  American 


SHELDON 


I 


SOUVENIR  DU  CONGRES 


THE    PEARS   OF   NEW   YORK 

Pomological  Society  placed  Souvenir  du  Congres  on  its  fruit-catalog  list 
in  1875. 

Tree  medium  in  size  and  vigor,  upright-spreading,  open-topped,  very  productive; 
branches  zigzag,  dull  reddish-brown,  heavily  overspread  with  ash-gray  scarf-skin,  marked 
by  small,  raised  lenticels;  branchlets  thick,  long,  reddish-brown,  overspread  with  dull 
gray  mingled  with  green,  smooth,  glabrous,  with  few  small,  slightly  raised  lenticels. 

Leaf-buds  small,  short,  pointed,  plump,  free.  Leaves  if  in.  long,  i£  in.  wide,  roundish- 
oval,  leathery;  apex  abruptly  pointed;  margin  tipped  with  very  few  glands,  finely  serrate; 
petiole  15  in.  long,  glabrous,  tinged  with  red.  Flower-buds  short,  conical  or  pointed, 
plump,  free,  arranged  singly  on  very  short  spurs  or  branchlets;  flowers  with  a  disagreeable 
odor,  1 5  in.  across,  pinkish-white  as  the  buds  unfold,  becoming  whitish,  in  dense  clusters, 
6  to  8  buds  in  a  cluster;  pedicels  f  in.  long,  thick,  heavily  pubescent,  light  green. 

Fruit  ripe  in  September;  large,  3T\  in.  long,  2fr  in.  wide,  uniform  in  size  and  shape, 
oblong-acute-pyriform,  symmetrical,  with  unequal  sides;  stem  i  in.  long,  short,  thick, 
curved;  cavity  obtuse,  almost  lacking,  very  shallow,  narrow,  russeted,  slightly  furrowed, 
often  with  the  stem  inserted  beneath  a  pronounced  irregular  lip;  calyx  open;  lobes  separated 
at  the  base,  narrow,  acute;  basin  wide,  obtuse  and  flaring,  slightly  furrowed,  symmetrical, 
smooth  except  for  the  thick,  russet  covering;  color  yellow,  with  a  reddish  blush  on  the 
exposed  cheek,  covered  with  nettings  of  russet  and  yellow  patches;  dots  numerous,  small, 
russet,  conspicuous;  flesh  white,  with  a  faint  tinge  of  yellow,  firm,  granular,  tender,  very 
juicy,  sweet,  with  a  musky  flavor;  quality  good.  Core  closed,  with  clasping  core-lines; 
calyx-tube  short,  wide,  conical;  seeds  large,  wide,  plump,  acute.  ' 

SOUVENIR  D'ESPlJREN 

I.  Barry  Fr.  Garden  318.  1851.  a.  Downing  Fr.  Trees  Am.  857.  1869.  3.  Tilton  Jour.  Hort.  6:14, 
fig.  1869. 

Downing,  in  1869,  noted  this  old  French  pear  as  one  of  the  best  for 
either  amateur  or  commercial  grower,  and  at  that  time  it  was  rather  widely 
planted.  Now,  however,  growers  seldom  set  it.  The  trees  are  vigorous, 
hardy,  healthy,  and  productive,  and  the  fruits  are  attractive  in  appearance 
and  rather  good  in  quality,  but  neither  tree  nor  fruit  rise  much  above 
mediocrity,  and  the  variety  has  no  outstanding  character  to  give  it 
individuality.  The  crop  comes  in  season  in  December,  the  pears  keeping 
well  until  ripe,  after  which  they  quickly  decay.  The  variety  is  worth 
planting  only  for  the  sake  of  diversity. 

Major  Esperen,  Mechlin,  Belgium,  raised  this  pear  from  seed  about 
the  middle  of  the  nineteenth  century.  The  name  Souvenir  d' Esperen 
was  at  one  time  applied  to  Fondante  de  Noel,  in  consequence  of  which 
confusion  has  existed  as  to  the  identity  of  the  two  sorts.  The  pear  reached 
America  about  1850. 


22O  THE    PEARS    OF   NEW   YORK 

Tree  medium  in  size,  upright,  slightly  spreading,  dense-topped,  productive;  branches 
reddish-brown  overlaid  with  thin  scarf-skin,  marked  with  very  conspicuous  but  scattering 
lenticels;  branchlets  very  thick  and  long,  with  long  internodes,  light  brown  mingled  with 
green,  dull,  glabrous,  sprinkled  with  small,  conspicuous,  raised  lenticels. 

Leaf -buds  very  small,  short,  pointed,  plump,  free.  Leaves  3  in.  long,  if  in.  wide; 
apex  abruptly  pointed;  margin  uneven,  finely  serrate;  petiole  af  in.  long,  tinged  red. 
Flower-buds  small,  short,  conical,  plump,  free,  singly  on  very  short  spurs;  flowers  open 
late,  showy,  if  in.  across,  average  7  buds  in  a  cluster;  pedicels  i|  in.  long,  slender. 

Fruit  ripe  the  last  of  November  and  December;  large,  3^  in.  long,  2§  in.  wide,  oblong- 
obovate-pyriform,  the  surface  uneven;  stem  ij  in.  long,  slender;  cavity  very  obtuse  and 
shallow  or  lacking,  the  flesh  drawn  up  about  the  base  of  the  stem  in  a  lip;  calyx  partly 
open,  small;  lobes  separated  at  the  base,  short,  narrow,  acute;  basin  shallow,  narrow, 
obtuse,  wrinkled;  skin  thick,  roughened  with  russet;  color  greenish-yellow,  mottled  and 
patched  with  russet,  sprinkled  with  many  russet  dots  and  often  with  russet  overspreading 
nearly  the  entire  surface;  dots  numerous,  russet,  small;  flesh  yellowish,  very  granular  near 
the  center,  firm,  crisp  but  tender,  juicy,  with  a  pleasant,  aromatic,  vinous  flavor;  quality 
good  to  very  good.  Core  large,  closed,  with  clasping  core-lines;  calyx-tube  short,  wide, 
conical;  seeds  small,  short,  plump,  acute,  light  brown. 

SUDDUTH 

i.  III.  Hort.  Soc.  Rpt.  144,  PI.  1894.  2.  Mich.  Hort.  Soc.  Rpt.  141.  1894.  3.  Can.  Hort.  19:126, 
figs.  936  and  937.  1896.  4.  Card.  Chron.  3rd  Ser.  19:108.  1896.  5.  ///.  Hort.  Soc.  Rpt.  g.  1897. 
6.  Budd-Hansen  Am.  Hort.  Man.  2:264.  I9°3- 

Sudduth  has  little  to  recommend  it  for  New  York  or  eastern  pear 
regions,  but  it  is  a  standard  sort  in  parts  of  the  Mississippi  Valley.  The 
characters  which  give  it  a  place  in  the  pear  flora  of  the  region  just  named 
are  remarkable  freedom  from  blight,  hardiness  to  cold  and  heat,  capacity 
to  withstand  drought,  early  bearing,  and  great  productiveness.  The  fruits 
are  neither  attractive  in  appearance  nor  high  in  quality  —  hardly  fit 
for  dessert,  being  but  a  grade  or  two  better  than  the  disreputable  Kieffer. 
Like  those  of  the  Kieffer,  however,  the  fruits  do  very  well  for  all  culinary 
purposes.  They  do  not  keep  well  as  they  soften  at  the  center  soon  after 
becoming  edible.  The  trees  are  said  to  be  nearly  as  hardy  as  those  of  the 
wild  crab-apple.  The  variety  is  desirable  only  where  hardiness  and 
freedom  from  blight  are  prime  requisites. 

The  Sudduth  pear  was  introduced  about  1895,  although  the  parent 
tree  was  at  that  time  fully  seventy  years  old.  It  originated  from  seed 
planted  by  Thomas  Constant  in  1820,  in  Sangamon  County,  Illinois. 
Later,  Judge  Stephen  A.  Logan  of  Springfield,  Abraham  Lincoln's  first 
law  partner,  acquired  the  property  on  which  the  tree  stood  and  from  him 
Titus  Sudduth  bought  the  place  in  1862.  Sudduth  was  so  impressed  with 


SOUVENIR  D'ESPlJREN 


SUDDUTH 


THE    PEARS   OF   NEW   YORK  221 

the  fruit  that  he  had  trees  propagated  by  Augustine  and  Company,  Normal, 
Illinois,  and  disseminated  under  his  name. 

Tree  large,  vigorous,  upright  becoming  quite  spreading,  open-topped,  hardy,  pro- 
ductive; trunk  stocky,  shaggy;  branches  thick,  smooth,  dull  reddish-brown,  almost  entirely 
covered  with  gray  scarf-skin,  sprinkled  with  numerous  large,  raised  lenticels;  branchlets 
slender,  curved,  long,  with  long  internodes,  dull  reddish-brown,  overspread  with  thin  gray 
scarf-skin  which  is  mingled  with  green,  dull,  smooth,  glabrous,  with  conspicuous,  raised 
lenticels. 

Leaf-buds  small,  pointed,  appressed,  somewhat  flattened.  Leaves  3  in.  long,  if  in. 
wide,  thin,  velvety;  apex  taper-pointed;  margin  glandless,  finely  serrate;  petiole  2  in.  long, 
slender,  tinged  red,  glabrous.  Flower-buds  small,  short,  conical,  free,  singly  on  very  short 
spurs;  flowers  late,  if  in.  across,  in  dense  clusters,  average  8  buds  in  a  cluster;  pedicels  J 
in.  long,  thick,  pubescent. 

Fruit  ripe  in  late  September  and  October;  medium  or  below  in  size,  2\  in.  long,  z\ 
in.  wide,  roundish-oblate,  slightly  conical  toward  the  apex;  stem  £  in.  long,  slender;  cavity 
acute,  deep,  narrow,  smooth,  sometimes  lipped;  calyx  large,  open;  lobes  separated  at  the 
base,  long,  acute;  basin  very  shallow,  narrow,  obtuse,  occasionally  wrinkled;  skin  thin, 
tough,  smooth,  dull;  color  light  green,  without  blush;  dots  very  small,  russet  or  greenish, 
very  obscure;  flesh  greenish-white,  firm,  crisp,  rather  dry,  subacid;  quality  medium  to  poor. 
Core  large,  closed,  axile,  with  meeting  core-lines;  calyx-tube  wide,  conical;  carpels  ovate; 
seeds  variable  in  size,  wide,  flat,  obtuse. 

SUMMER  DOYENNfi 
i.  Am.  Pom.  Soc.  Cat.  40.     1883.     2.  Hogg  Fruit  Man.  651.     1884.     3.  Ont.  Dept.  Agr.  Fr.  Ont.  180, 

fig.     1914- 

Doyenne  d'Hte.  4.  Downing  Fr.  Trees  Am.  336.  1845.  5.  Card.  Chron.  508,  fig.  1847.  6.  Mag. 
Hart.  13:66,  fig.  8.  1847.  7.  Hovey  Fr.  Am.  1:59,  PI.  1851.  8.  Am.  Pom.  Soc.  Rpt.  53.  1852.  9. 
Horticulturist  N.  S.  3:491,  fig.  1853.  10.  Downing  Fr.  Trees  Am.  742,  fig.  1869. 

Sommerdechantsbirne.     II.  Dochnahl  Fiihr.  Obstkunde  2:20.     1856. 

Doyenne  de  Juillet.     12.  Leroy  Diet.  Pom.  2:77,  fig.     1869.     13.  Guide  Prat.  57,  266.     1876. 

Juli  Dechantsbirne.  14.  Mathieu  Nom.  Pom.  239.  1889.  15.  Gaucher  Pom.  Prak.  Obst.  No.  51, 
PI.  108.  1894. 

The  extremely  early  and  highly  flavored  fruits,  which  are  borne  in 
prodigious  quantities,  make  this  a  very  desirable  pear  for  the  home  garden. 
The  fruits  have  no  value  for  the  markets,  as  they  are  small,  do  not  keep 
well,  and  are  unattractive.  The  tree,  while  never  large,  is  of  medium 
size,  comes  in  bearing  early,  is  hardy,  and  is  as  free  as  most  of  its  orchard 
associates  from  blight.  Both  fruit  and  foliage  suffer  badly  from  pear-scab, 
and  no  amount  of  spraying  can  give  the  fruits  a  fair  cheek  in  seasons  when 
this  fungus  is  epidemic. 

Van  Mons  is  supposed  to  have  originated  this  variety  about  1800  as 
Diel  mentioned  it  among  his  best  pears  in  1812.  Summer  Doyenn£  was 


222  THE    PEARS   OF   NEW   YORK 

first  brought  to  the  notice  of  American  pomologists  by  William  Kenrick, 
who  compiled  a  description  of  it  as  early  as  1836.  It  does  not,  however, 
appear  to  have  been  introduced  until  1843.  It  was  recommended  for 
general  culture  in  the  United  States  by  the  American  Pomological  Society 
in  1852. 

Tree  variable  in  size,  upright,  vigorous,  very  productive;  trunk  slender;  branches 
slender,  slightly  zigzag,  brownish,  overlaid  with  gray  scarf-skin,  marked  with  numerous 
conspicuous  lenticels;  branchlets  slender,  long,  light  brown  mingled  with  green,  the  new 
growth  tinged  with  red,  smooth,  glabrous  except  near  the  ends  of  the  new  growth,  with 
numerous  raised  lenticels. 

Leaf-buds  small,  short,  sharply  pointed,  plump,  free;  leaf -scars  with  prominent 
shoulders.  Leaves  2^  in.  long,  if  in.  wide,  thin,  leathery;  apex  taper-pointed;  margin 
finely  serrate;  petiole  if  in.  long,  tinged  with  pink.  Flower-buds  small,  short,  plump, 
free,  singly  on  very  short  spurs;  flowers  showy,  ij  in.  across,  in  dense  clusters,  7  to  9  buds 
in  a  cluster;  pedicels  ij  in.  long,  slender,  pubescent. 

Fruit  ripe  in  early  August;  small,  ij  in.  long,  if  in.  wide,  obovate-obtuse-pyriform, 
symmetrical;  stem  if  in.  long,  slender;  cavity  obtuse,  shallow,  narrow,  slightly  furrowed, 
often  lipped;  calyx  small,  closed;  lobes  separated  at  the  base,  short,  narrow,  acuminate; 
basin  shallow,  obtuse,  furrowed;  skin  thin,  smooth,  tender,  waxen  yellow,  washed  or 
blushed  with  bright  red,  deepening  on  the  exposed  cheek  to  crimson;  dots  numerous, 
small,  russet,  obscure;  flesh  tinged  with  yellow,  fine-grained,  tender  and  melting,  juicy, 
variable  in  flavor  and  quality,  pleasantly  sprightly  under  favorable  conditions;  quality 
variable,  good  under  the  best  conditions.  Core  closed,  axile,  with  clasping  core-lines; 
calyx-tube  short,  narrow,  urn-shaped;  carpels  roundish-ovate;  seeds  small,  narrow,  flat, 
acute. 

TYSON 

i.  Mag.  Hort.  13:433,  fig-  3°.  1846.  2.  Horticulturist  1:433.  1846-47.  3.  Proc.  Nat.  Con.  Fr. 
Gr.  51.  1848.  4.  Hovey  Fr.  Am.  1:33,  PI.  1851.  5.  Downing  Fr.  Trees  Am.  444,  fig.  1857.  6.  Ibid. 
870,  fig.  1869.  7.  Leroy  Diet.  Pom.  2:710,  fig.  1869.  8.  Oberdieck  Obst-Sort.  333.  1 88 1.  9.  Lauche 
Deut.  Pom.  Q:  No.  95,  PI.  95.  1883.  10.  Ont.  Dept.  Agr.  Fr.  Ont.  182,  fig.  1914. 

Tyson  competes  with  Clapp  Favorite  as  the  precursor  of  the  pear 
season  which  is  really  opened  by  Bartlett.  In  every  character  of  fruit 
and  tree  excepting  size  and  color  of  fruit,  Tyson  excels  Clapp  Favorite. 
The  quality  of  the  fruit  far  excels  that  of  Clapp  Favorite  and  it  is  better 
than  that  of  Bartlett.  Indeed,  of  commonly  grown  pears,  the  characters 
of  flesh  and  flavor  are  second  only  to  those  of  the  fruits  of  Seckel.  The 
flesh  is  melting  and  juicy,  with  a  spicy,  scented  sweetness  that  gives  the 
fruit  the  charm  of  individuality.  The  pears  keep  longer  and  ship  better 
than  those  of  Clapp  Favorite;  their  season  in  New  York  is  from  the  middle 
of  August  to  the  middle  of  September.  Unfortunately,  the  pears  are  but 
medium  in  size,  and  are  often  poorly  colored,  both  of  which  defects  appear 


SUMMER  DOYENNE 


TYSON 


THE   PEARS   OF   NEW   YORK  223 

on  the  fruits  of  this  variety  as  grown  on  the  grounds  of  this  Station  and 
shown  in  the  accompanying  illustration.  The  tree  is  the  most  nearly 
perfect  of  that  of  any  pear  grown  in  America  —  the  Kieffer,  praiseworthy 
only  in  its  tree,  not  excepted.  The  tree  is  certainly  as,  hardy  as  that  of 
any  other  variety,  if  not  hardier,  and  resists  better  than  that  of  any  other 
sort  the  black  scourge  of  blight.  Add  to  these  notable  characters  large 
size,  great  vigor,  and  fruitfulness,  and  it  is  seen  that  the  trees  are  nearly 
flawless.  The  only  fault  is,  and  this  a  comparatively  trifling  one,  that 
the  trees  are  slow  in  coming  in  bearing.  Tyson  is  the  best  pear  of  its  season 
for  the  home  orchard,  and  has  much  merit  for  commercial  orchards.  Were 
the  fruits  larger,  it  would  rival  Bartlett  for  the  markets.  No  other  variety 
offers  so  many  good  starting  points  for  the  pear-breeder. 

Tyson  originated  as  a  wilding  found  about  1794  in  a  hedge  on  the 
land  of  Jonathan  Tyson,  Jenkintown,  Pennsylvania.  The  tree  first  bore 
fruit  in  1800.  The  pears  proved  to  be  so  good  that  Mr.  Tyson  distributed 
cions  among  his  neighbors,  but  the  variety  was  not  generally  disseminated. 
About  1837,  a  Doctor  Mease  of  Philadelphia  sent  cions  to  B.  V.  French, 
Braintree,  near  Boston,  who  in  turn  distributed  them  among  his  friends. 
The  variety  fruited  here  about  1842,  and  the  fruit  was  exhibited  before 
the  Massachusetts  Horticultural  Society  under  the  name  Tyson.  In 
1848,  at  the  National  Convention  of  Fruit-Growers,  Tyson  was  recom- 
mended for  general  cultivation,  and  since  that  date  the  name  has  appeared 
continuously  in  the  catalogs  of  the  American  Pomological  Society. 

Tree  very  large,  vigorous,  upright-spreading,  tall,  dense-topped,  hardy,  productive; 
trunk  very  stocky,  rough;  branches  thick,  dull  reddish-brown,  overspread  with  gray  scarf- 
skin,  with  few  lenticels;  branchlets  slender,  short,  light  brown  mingled  with  green,  smooth, 
glabrous,  sprinkled  with  few  small,  inconspicuous  lenticels. 

Leaf-buds  small,  short,  conical,  pointed,  plump,  appressed  or  free.  Leaves  2j  in. 
long,  i \  in.  wide,  thin;  apex  abruptly  pointed;  margin  finely  and  shallowly  serrate;  petiole 
if  in.  long.  Flower-buds  small,  short,  conical,  pointed,  plump,  free,  singly  on  short  spurs; 
flowers  medium  in  season  of  bloom. 

Fruit  matures  in  late  August;  medium  in  size,  z\  in.  long,  if  in.  wide,  roundish-acute- 
pyriform,  with  unequal  sides;  stem  if  in.  long,  curved;  cavity  very  shallow,  obtuse, 
roughened,  usually  drawing  up  as  a  lip  about  the  base  of  the  stem;  calyx  open,  small; 
lobes  separated  at  the  base,  short,  narrow,  acute;  basin  shallow,  narrow,  flaring,  slightly 
furrowed,  compressed;  skin  tough,  smooth,  slightly  russeted,  dull;  color  deep  yellow, 
usually  blushed;  dots  numerous,  very  small,  obscure;  flesh  tinged  with  yellow,  granular 
around  the  basin,  otherwise  rather  fine-grained,  tender  and  melting,  very  juicy,  sweet, 
aromatic;  quality  very  good.  Core  small,  closed,  with  clasping  core-lines;  calyx-tube, 
short,  wide,  conical;  seeds  medium  in  size  and  width,  plump,  acute. 


224  THE   PEARS   OF   NEW   YORK 

URBANISTE 

x.  Trans.  Land.  Hort.  Sac.  5:411-  1824.  2.  Lindley  Guide  Orch.  Card.  384.  1831.  3.  Kenrick  Am. 
Orch.  186.  1832.  4.  Mag.  Hort.  10:131,  fig.  1844.  5.  Downing  Fr.  Trees  Am.  417,  fig.  190.  1845. 
6.  Card.  Chron.  68,  fig.  1847.  7.  Hovey  Fr.  Am.  2:21,  PI.  1851.  8.  Am.  Pom.  Soc.  Rpt.  53.  1852.  9. 
Pom.  France,  i:  No.  32,  PI.  32.  1863.  10.  Mas  Le  Verger  3:Pt.  I,  193,  fig.  95.  1866-73.  «•  Downing 
Fr.  Trees  Am.  871,  fig.  1869.  12.  Guide  Prat.  59,  308.  1876.  13.  Hogg  Fruit  Man.  657.  1884. 

Urbanister  Samling.     14.  Dochnahl  Ftihr.  Obstkunde  2:116.     1856. 

Poire  des  Urbanistes.     15.  Leroy  Diet.  Pom.  2:712,  fig.     1869. 

Coloma's  Herbst  Butterbirne.  16.  Mathieu  Nom.  Pom.  197.  1889.  17.  Lucas  Tafelbirnen  109,  fig. 
1894. 

Urbaniste  is  another  variety  desirable  for  home  use  because  of  its 
highly-flavored  fruits  —  so  sweet,  rich,  perfumed,  and  luscious  as  to  be 
a  natural  sweetmeat.  The  fruits  are  of  but  medium  size  and  not  particu- 
larly handsome,  but  the  taste  excels  the  looks.  The  flesh  is  as  tender, 
sweet,  juicy,  and  as  delicately  perfumed  as  that  of  Seckel  or  White 
Doyenne,  but  with  a  distinct  flavor  and  scent  which  give  the  fruits  the 
added  charm  of  individuality.  The  crop  ripens  in  October,  in  a  season 
when  there  are  many  other  pears,  but  the  fruits  stand  comparison  with 
those  of  any  other  variety  and  are  welcome  additions  to  the  fruit-basket. 
The  trees  have  several  defects,  chief  of  which  is  tardiness  in  coming  in 
bearing,  to  remedy  which  grafting  on  the  quince  is  recommended.  They 
are  also  susceptible  to  blight,  and  are  not  as  hardy  as  might  be  wished. 
Of  all  pears,  the  tree  of  this  variety  is  one  of  the  handsomest  —  clean  and 
tidy,  slender  and  graceful,  yet  robust  and  productive.  Fruit  and  tree 
make  this  a  valuable  variety  for  home  plantings. 

Urbaniste  originated  as  a  wilding  in  the  gardens  of  the  religious  order 
of  Urbanistes,  Mechlin,  Belgium.  After  the  suppression  of  this  order  in 
1783,  their  gardens  remained  uncultivated  for  some  time  and  produced 
new  seedlings  of  considerable  merit.  The  beauty  of  one  of  these  attracted 
the  attention  of  Count  de  Coloma,  a  well-known  pomologist,  who  acquired 
this  property  in  1786,  and  in  due  course  propagated  and  disseminated  the 
variety  under  the  name  Urbaniste.  Early  in  the  nineteenth  century, 
Count  de  Coloma  sent  specimens  of  the  pear  to  the  London  Horticultural 
Society,  which  organization  afterwards  distributed  it  in  England  about  1823. 
Thomas  Andrew  Knight  sent  cions  to  John  Lowell,  Roxbury,  Massachusetts, 
through  whom  it  became  disseminated  in  the  United  States.  The  Ameri- 
can Pomological  Society  added  Urbaniste  to  its  fruit-catalog  list  in  1852. 

Tree  medium  in  size,  vigorous,  upright-spreading,  slow-growing,  productive  with  age; 
trunk  slender,  shaggy;  branches  stocky,  shaggy,  zigzag,  reddish-brown,  overspread  with 


1 


URBANISTE 


THE    PEARS   OF   NEW   YORK  225 

gray  scarf-skin,  sprinkled  with  numerous  lenticels;  branchlets  long,  reddish-brown  mingled 
with  grayish  scarf-skin,  smooth,  zigzag,  glabrous,  marked  with  conspicuous,  raised  lenticels. 

Leaf -buds  large,  obtuse,  semi-free.  Leaves  2\  in.  long,  £  in.  wide,  thin,  leathery; 
apex  taper-pointed;  margin  finely  serrate;  petiole  \\  in.  long,  slender.  Flower-buds  short, 
variable  in  shape,  free. 

Fruit  ripe  in  late  October  and  early  November;  medium  in  size,  z\  in.  long,  2  in. 
wide,  obovate-obtuse-pyriform,  with  unequal  sides;  stem  f  in.  long,  short,  thick;  cavity 
obtuse,  shallow,  narrow,  faintly  russeted,  furrowed,  slightly  lipped;  calyx  open;  lobes 
separated  at  the  base,  narrow,  obtuse;  basin  shallow,  narrow,  obtuse,  slightly  furrowed; 
skin  thick,  tough,  roughened  by  the  russet  nettings,  dull;  color  pale  yellow,  often  with  a 
faint  russet-red  blush  on  the  exposed  cheek  and  marked  with  nettings  and  patches  of 
russet;  dots  numerous,  small,  russet,  conspicuous;  flesh  tinged  with  yellow,  granular  espe- 
cially around  the  core,  tender  and  melting,  buttery,  juicy,  sweet,  pleasantly  aromatic; 
quality  very  good.  Core  closed,  with  clasping  core-lines;  calyx-tube  short,  wide,  conical; 
seeds  medium  in  size  and  width,  long,  plump,  acute. 

VERMONT  BEAUTY 

i.  W.  N.  Y.  Hort.  Soc.  Rpt.  65.  1889.  a.  Ibid.  176.  1890.  3.  Ibid.  134.  1891.  4.  Can.  Hort. 
16:184.  1893.  5.  Am.  Pom.  Soc.  Cat.  37.  1899.  6.  Ellwanger  &  Barry  Cat.  18.  1900.  7.  Budd-Hansen 
Am.  Hort.  Man.  2:267.  1903. 

The  fruits  of  Vermont  Beauty  elicit  praise  from  all  who  see  or  taste 
them.  The  bright-cheeked  pears  are  as  alluring  to  the  eye  as  those  of  any 
other,  and  are  almost  as  delectable  as  those  of  Seckel,  which  they  resemble 
in  shape,  but  are  larger  and  handsomer.  Of  all  pears,  those  of  this  variety 
(or  of  Forelle,  with  which  it  may  be  identical)  best  satisfy  the  eye  for 
bright  color.  The  crop  ripens  a  little  later  and  keeps  longer  than  that 
of  Seckel,  and  for  these  reasons,  and  because  of  the  handsome  appear- 
ance, should  sell  better.  The  pears  will  probably  be  most  used  to  grace 
the  table  and  for  dessert,  but  the  somewhat  more  sprightly  flavor  makes 
them  better  suited  for  all  culinary  purposes  than  those  of  Seckel.  The 
trees  are  scarcely  less  satisfactory  than  the  fruits.  They  are  preeminent 
among  their  kind  by  virtue  of  large  size,  rapidity  of  growth,  productivity, 
and  hardiness,  the  region  from  which  the  variety  came  bespeaking  greater 
hardihood  to  cold  than  that  possessed  by  the  average  variety.  The  trees 
rejoice  in  vigor  and  health  as  do  those  of  almost  no  other  variety,  and 
while  hardly  as  productive  as  those  of  Seckel,  yet  because  of  greater  size  the 
pears  fill  the  basket  nearly  as  quickly.  Vermont  Beauty  is  one  of  the  best 
of  the  pears  of  its  season,  and  deserves  a  place  in  the  orchards  of  the 
country  for  home  and  market. 

Vermont  Beauty  is  supposed  to  have  originated  in  the  nursery  of 
15 


226  THE    PEARS   OF   NEW   YORK 

Benjamin  Macomber,  Grand  Isle,  Vermont,  more  than  forty  years  ago. 
Macomber  maintained  a  small  nursery,  and  this  pear  was  one  of  several 
hundreds  planted  for  stock.  The  tree  was  budded  in  the  usual  manner, 
but  the  bud  failed  to  grow,  and  the  original  tree  was  allowed  to  stand 
without  another  budding.  After  the  variety  fruited,  it  attracted  so  much 
attention  that  Macomber  propagated  it.  Later,  it  was  introduced  by 
W.  P.  Rupert  and  Son,  Seneca,  New  York.  The  American  Pomological 
Society,  recognizing  its  worth,  added  the  variety  to  its  fruit-catalog  in 
1899.  There  has  long  been  doubt  in  the  minds  of  the  writers  as  to  whether 
Vermont  Beauty  is  distinct  from  Forelle.  Careful  comparison  has  been 
made  of  the  fruit-  and  tree-characters  of  the  two  sorts,  and  it  is  found  that 
they  are  so  closely  allied  as  to  be  indistinguishable.  It  is  possible  that  a 
tree  of  the  old  German  pear  may  have  found  its  way  into  Macomber 's 
nursery  and  received  the  new  name. 

Tree  medium  in  size,  vigorous,  upright-spreading,  dense-topped,  hardy,  productive; 
trunk  stocky,  shaggy;  branches  zigzag,  reddish-brown,  thinly  overspread  with  gray  scarf- 
skin,  with  numerous  large  lenticels;  branchlets  very  thick,  long,  reddish-brown  mingled 
with  green,  thickly  covered  with  ash-gray  scarf-skin  near  the  tips,  smooth,  glabrous  except 
near  the  ends  of  the  new  growth,  sprinkled  with  numerous  small,  roundish,  conspicuous, 
raised  lenticels. 

Leaf-buds  small,  short,  pointed,  plump,  free.  Leaves  z\  in.  long,  if  in.  wide,  leathery; 
apex  abruptly- or  taper-pointed;  margin  glandless,  finely  serrate;  petiole  2  in.  long,  glabrous, 
slender,  pinkish-green.  Flower-buds  small,  short,  conical,  plump,  free,  singly  on  short 
spurs;  flowers  characteristically  small,  average  i  in.  across,  in  dense  clusters,  about  6  buds 
in  a  cluster,  the  petals  unusually  small;  pedicels  f  in.  long,  slender,  pubescent. 

Fruit  ripe  in  late  October  and  November;  medium  in  size,  23  in.  long,  2  in.  wide, 
obovate-acute-pyriform,  symmetrical;  stem  \  in.  long,  curved;  cavity  extremely  small  or 
lacking,  the  flesh  folded  up  around  the  base  of  the  stem,  occasionally  lipped;  calyx  small, 
open;  lobes  separated  at  the  base,  short,  narrow,  acute;  basin  shallow,  narrow,  obtuse, 
smooth,  symmetrical;  skin  thick,  tough,  smooth  or  with  slight  russet  markings;  color 
clear  pale  lemon-yellow,  with  a  broad  and  brilliantly  blushed  cheek,  fading  at  the  sides  into 
pinkish-red  dots;  dots  numerous,  very  small,  light  russet,  conspicuous;  flesh  tinged  with 
yellow,  granular  at  the  center  but  fine-grained  near  the  skin,  tender  and  melting,  very 
juicy,  with  a  rich,  vinous  flavor;  quality  very  good.  Core  closed,  axile,  with  meeting  core- 
lines;  calyx-tube  short,  wide,  conical;  seeds  large,  wide,  plump,  acute. 

VICAR  OF  WINKFIELD 

i.  Card.  Chron.  20,  fig.  1843.  2.  Mag.  Hort.  9: 129,  269.  1843.  3.  Downing  Fr.  Trees  Am.  448,  fig. 
208.  1845.  4.  Am.  Pom.  Soc.  Rpt.  53.  1852.  5.  Elliott  Fr.  Book  344,  fig.  1854.  6.  Jour.  Hort.  N.  S. 
7:414.  1864.  7.  Downing  Fr.  Trees  Am.  875,  fig.  1869.  8.  Hogg  Fruit  Man.  660.  1884. 

Vicar.  9.  Mawe-Abercrombie  Univ.  Card.  Bot.  1778.  10.  Am.  Pom.  Soc.  Cat.  40.  1883.  ix.  Ont. 
Dept.  Agr.  Fr.  Ont.  183.  1914. 


VERMONT  BEAUTY 


THE  PEARS  OF  NEW  YORK  227 

Clion.     12.  Kenrick  Am.  Orch.  159.     1841. 

Le  Cure.     13.  Hovey  Fr.  Am.  1:47,  PI.     1851. 

Cure.  14.  Pom.  France  I :  No.  18,  PI.  18.  1863.  15.  Leroy  Diet.  Pom.  1:610,  fig.  1867.  1 6.  Guide 

Prat.  61,  261.  1876.  17.  Soc.  Nat.  Hart.  France  Pom.  396,  fig.  1904.  18.  Cat.  Cong.  Pom.  France  321, 
fig.  1906. 

Pastorenbirne.     19.  Mathieu    Norn.  Pom.  262.     1889.     20.  Gaucher  Pom.  Prak.  Obst.  No.  59,  PI. 

49.     i894- 

Though  large  and  handsome,  the  pears  of  this  variety  vary  so  much  in 
quality,  often  being  wretchedly  poor,  that  trees  of  it  are  now  seldom  planted 
in  America.  The  variety  is  not  liked,  also,  because  the  trees  blight  badly. 
The  fruits,  besides  being  large  and  handsome,  keep  well,  and  are  excellent 
for  all  culinary  purposes.  They  are  in  season  from  November  to  January. 
The  pears  have  a  strong  musky  smell,  and  are  more  or  less  astringent. 
The  quality  depends  largely  on  the  soil,  and  is  best  when  the  trees  stand 
in  a  deep,  warm  loam.  The  fruits  are  long-pyriform,  usually  one-sided, 
and  are  further  characterized  by  the  peculiarity  that  the  calyx  is  not  in 
line  with  the  axis,  as  in  other  pears,  but  is  on  one  side,  generally  opposite 
to  that  in  which  the  stalk  is  inserted  as  shown  in  the  accompanying  illus- 
tration. The  trees,  barring  susceptibility  to  blight,  are  about  all  that 
could  be  desired  —  large,  vigorous,  handsome,  and  thrive  both  as  standards 
and  dwarfs.  Many  old  trees  of  largest  size  of  this  variety  are  still  to  be 
found  in  New  York,  but  young  stock  is  now  seldom  set. 

In  1760,  this  pear  was  found  as  a  wilding  by  a  French  curate  at 
Villiers-en-Brenne.  In  due  course  it  was  introduced  into  England  by  the 
Rev.  W.  L.  Rahm,  Vicar  of  Winkfield,  in  Berkshire,  and  from  this  circum- 
stance it  lost  its  proper  name,  Cure  or  Le  Cure,  and  wrongly  acquired  that 
by  which  it  is  now  known  here  and  in  England.  The  variety  was  intro- 
duced to  America  early  in  the  nineteenth  century.  It  was  placed  on 
the  list  of  recommended  fruits  by  the  American  Pomological  Society  in 
1852. 

Tree  large,  vigorous,  upright-spreading,  dense-topped,  hardy,  very  productive,  long- 
lived;  trunk  and  branches  stocky;  branches  zigzag,  greenish-brown  overspread  with  grayish 
scarf-skin,  with  lenticels  variable  in  number  and  size;  branchlets  curved,  thick,  long  and 
willowy,  with  long  internodes,  light  greenish-brown  which  is  mingled  with  red  on  the 
newer  growth,  smooth,  glabrous  except  near  the  ends  of  the  new  growth,  sprinkled  with 
conspicuous,  raised  lenticels. 

Leaf -buds  small,  short,  pointed,  free.  Leaves  3  in.  long,  2\  in.  wide,  thick,  leathery; 
apex  abruptly  pointed;  margin  tipped  with  minute  scattering  glands,  finely  serrate;  petiole 
variable  in  length,  pinkish-green;  stipules  short,  tinged  with  pink.  Flower-buds  small, 
short,  conical,  plump,  free,  singly  on  very  short  spurs. 


228 


THE    PEARS   OF   NEW   YORK 


Fruit  ripe  December  to  January;  large,  45  in.  long,  3  in.  wide,  oblong-pyriform,  with 
a  long,  tapering  neck,  with  unequal  sides;  stem  if  in.  long,  slender,  curved;  cavity  lacking, 
with  stem  obliquely  set  without  a  depression  and  often  with  a  fleshy  fold  around  the  base 
in  the  form  of  a  lip;  calyx  large,  open;  lobes  long,  unusually  broad,  obtusely  pointed;  basin 
very  shallow,  narrow,  obtuse,  smooth,  symmetrical;  skin  thick,  tough,  smooth,  dull;  color 
pale  yellow,  often  with  a  faint  trace  of  a  brownish-red  blush  over  the  exposed  cheek,  marked 
with  light  russet  around  the  calyx,  and  occasionally  with  russet  flecks  scattered  over  the 
surface;  dots  numerous,  small,  conspicuous,  brownish-russet;  flesh  white,  granular  only 
near  the  center,  tender  and  melting,  juicy,  somewhat  astringent  or  with  a  sprightly  muski- 
ness,  with  no  pleasant  aroma ;  quality  inferior  for  dessert  but  good  for  cooking.  Core  small, 
closed,  axile,  with  clasping  core-lines;  calyx-tube  long,  narrow,  funnel-shaped;  carpels 
long-oval;  seeds  large,  long,  not  very  plump,  often  abortive. 

WHITE  DOYENNE" 

i.  Pom.  Mag,  2:60,  PI.  1829.  2.  Lindley  Guide  Orch.  Card.  385.  1831.  3.  Prince  Pom.  Man.  1:43. 
1831.  4.  Downing  Fr.  Trees  Am.  378,  fig.  162.  1845.  5.  Proc.  Nat.  Con.  Fr.  Gr.  51.  1848.  6.  Hovey 
Fr.  Am.  2:85,  PI.  1851.  ^.  Horticulturist  N.  S.  4:158,  PI.  1854.  8.  Ibid.  N.  S.  6:406.  1856. 
9.  Downing  Fr.  Trees  Am.  880,  fig.  1869.  10.  Hogg  Fruit  Man.  663.  1884. 

Warwicke.     n.  Parkinson  Par.  Ter.  592.     1629. 

Doyenne.  12.  Langley  Pomona  132.  1729.  13.  Duhamel  Trait.  Arb.  Fr.  2:205,  PI-  XLIII.  1768. 
14.  Miller  Card.  Diet.  2:  Pt.  i.  1807.  15.  Brookshaw  Pom.  Brit.  2:  PI.  49.  1817.  16.  Brookshaw 
Hort.  Reposit.  2:175,  PI-  92.  1823.  17.  Leroy  Diet.  Pom.  2:52,  fig.  1869.  18.  Rev.  Hart.  51.  1898. 

Virgalieu.     19.  Prince  Cat.     1771. 

White  Beurre.     20.  Mawe-Abercrombie   Univ.  Card.  Bot.     1778. 

Weisse  Herbst  Butterbirne.  21.  Christ  Handb.  511.  1817.  22.  Liegel  Syst.  Anleit.  100.  1825.  23. 
Dochnahl  Ftihr.  Obstkunde  2:84.  1856.  24.  Lauche  Deut.  Pom.  H:  No.  16,  PI.  16.  1882.  25.  Mathieu 
Nom.  Pom.  296.  1889. 

Saint-Michael.     26.  Coxe  Cull.  Fr.  Trees  191,  fig.  38.     1817. 

Doyenne  Blanc.  27.  Trans.  Land.  Hort.  Soc.  5:135.  1824.  28.  Kenrick  Am.  Orch.  121.  1841. 
29.  Pom.  France  i:  No.  74,  PI.  74.  1863.  30.  Mas  Le  Verger  3:  Pt.  2,  19,  fig.  106.  1866-73.  3*-  Guide 
Prat.  63,  264.  1876.  32.  Cat.  Cong.  Pom.  France  236,  fig.  1906. 

Thorp.     33.  Downing  Fr.  Trees  Am.  553.     1857.     34.  Mag.  Hort.  24: 516.     1858. 

Bonne-Ente.    35.  Noisette  Man.  Comp.  Jard.  2:532.     1860. 

This  ancient  and  world-renowned  pear,  its  fruits  the  most  delectable 
of  any  that  come  from  a  pear  orchard,  is  now  rarely  planted  in  America. 
It  is  being  discarded  because  the  small  and  comparatively  unattractive 
fruits  fail  to  satisfy  commercial  demands.  In  the  middle  of  the  last 
century,  when  there  was  almost  a  mania  for  the  best  of  the  European 
pears,  when  fruits  were  judged  by  the  palate  rather  than  the  eye  as  now, 
White  Doyenne  was  one  of  the  most  commonly  planted  varieties.  Proof 
of  its  popularity  at  home  and  abroad  is  found  in  the  great  number  of  names 
under  which  it  has  been  grown.  A  more  serious  fault  than  small  and 
unattractive  pears  is  that  the  fruits  and  foliage  are  inviting  prey  to  the 
scab-fungus,  which  often  cracks  and  scabs  the  pears  and  defoliates  the 


VICAR  OF  WINKFIELD 


THE   PEARS   OF  NEW  YORK  229 

trees.  Except  in  susceptibility  to  scab,  the  trees  are  nearly  perfect  when 
grown  in  the  soil  which  they  prefer  —  a  rich  clay,  heavy  rather  than  light. 
On  such  a  soil,  tree  and  fruit  attain  perfection.  The  accompanying  illus- 
tration shows  this  pear  at  its  best  in  color  and  size  —  a  handsome  fruit 
rather  than  the  unattractive  product  so  often  seen.  Grown  in  a  light  soil, 
and  when  scab  is  unchecked,  the  fruits  are  small,  green,  cracked,  and 
cankered  —  intolerable  to  sight  and  taste.  Unfortunately,  also,  the  trees 
are  ravaged  by  blight  when  that  disease  is  epidemic.  The  faults  named 
have  made  the  variety  an  outcast,  but  it  should  still  receive  atten- 
tion for  the  superb  quality  of  its  fruits  where  scab  and  blight  can  be 
controlled. 

This  pear  is  one  of  the  oldest  of  all  varieties.  It  is  impossible  to  state 
whether  it  originated  in  France  or  was  brought  to  that  country  from  Italy. 
A  German,  Henri  Manger,  who  studied  the  origin  of  fruits,  states  in  his 
Systematische  Pomologie,  1780,  that  the  White  Doyenn6  originated  with 
the  Romans;  he  considered  it  to  be  their  Sementinum.  Agostino  Gallo, 
1559,  called  the  variety  Pera  Ghiacciuola.  In  1660,  Claude  Saint-Etienne 
described  a  Poire  de  Neige.  Both  of  these  descriptions  represent  White 
Doyenne.  In  the  sixteenth  century  and  for  part  of  the  seventeenth,  the 
name  Ghiacciuola  was  accepted  for  the  variety  in  France  with  the  synonym 
Saint-Michel.  Leroy  states  that  Le  Lectier,  in  his  catalog  of  the  fruit 
trees  which  he  grew  at  Orleans  in  1628,  changed  the  name  to  Giaccole  de 
Rome,  and  Nicholas  de  Bonnefonds  modified  it  in  the  first  edition  of  his 
Jardinier  Francais,  1652,  to  Giacciola  di  Roma.  English  pomologists  have 
mentioned  this  pear  under  a  variety  of  names  since  early  in  the  seventeenth 
century.  The  names  Poire  Doyenne  and  White  Doyenne  have  been  most 
generally  applied  to  it.  The  date  of  its  introduction  to  America  is  not 
known,  but  it  was  probably  brought  to  this  country  by  the  earliest  French 
settlers.  The  first  American  catalogs  mentioned  the  variety,  and  it  was 
extensively  grown  in  the  vicinity  of  New  York  and  Long  Island  where 
it  was  commonly  called  the  Virgalieu  pear.  In  the  neighborhood  of  Boston, 
the  name  Saint- Michael  was  applied  to  it;  while  around  Philadelphia  it 
was  called  the  Butter  Pear.  For  nearly  a  century,  however,  the  variety 
has  been  most  generally  known  in  this  country  as  White  Doyenne.  At 
the  Convention  of  Fruit-Growers  held  in  New  York,  in  1848,  White 
Doyenne  was  included  in  a  short  list  of  pears  recommended  for  general 
cultivation.  Since  that  date,  the  American  Pomological  Society  has  given 
the  variety  a  place  in  its  fruit-catalog. 


23O  THE    PEARS   OF   NEW   YORK 

Tree  large,  vigorous,  upright,  vasiform,  hardy,  very  productive;  trunk  stocky,  some- 
what smooth;  branches  thick,  dark  gray,  with  many  large  lenticels;  branchlets  thick, 
reddish-brown,  smooth,  glabrous,  with  small,  very  slightly  raised  lenticels. 

Leaf-buds  obtuse,  pointed,  appressed.  Leaves  23  in.  long,  if  in.  wide,  flattened, 
leathery;  apex  taper-pointed;  margin  finely  serrate;  petiole  ij  in.  long,  slender.  Flower- 
buds  large,  long,  conical  or  pointed,  free;  flowers  early,  ij  in.  across,  in  dense  clusters,  7 
or  8  buds  in  a  cluster;  pedicels  g  in.  long,  slender,  pubescent,  light  green. 

Fruit  matures  in  early  October;  medium  in  size,  2$  in.  long,  2f  in.  wide,  uniform, 
obovate-obtuse-pyriform,  symmetrical;  stem  f  in.  long,  thick,  slightly  curved;  cavity 
obtuse,  shallow,  narrow,  russeted,  usually  symmetrical;  calyx  small,  open  or  closed;  lobes 
short,  narrow,  obtuse;  basin  shallow,  obtuse,  nearly  smooth,  symmetrical;  skin  thick, 
tough,  smooth,  dull;  color  clear  pale  yellow,  with  a  small,  bright  red  blush  on  the  exposed 
cheek;  dots  numerous,  small,  russet,  conspicuous;  flesh  yellowish-white,  granular,  firm  at 
first  but  becoming  melting  when  fully  ripe,  juicy,  sweet,  with  a  rich,  aromatic  flavor; 
quality  very  good.  Core  closed,  with  clasping  core-lines;  calyx-tube  short,  wide,  conical; 
seeds  wide,  plump,  obtuse. 

WILDER  EARLY 

I.  Can.  Hort.  12:286,  fig.  73.  1889.  2.  Ibid.  13:251,  PI.  1890.  3.  Am.  Pom.  Soc.  Cat.  37.  1899. 
4.  Budd-Hansen  Am.  Hort.  Man.  2:268.  1903. 

Early  Wilder.     5.  III.  Hort.  Soc.  Rpt.  45.     1896. 
Wilder.    6.  Ont.  Dept.  Agr.  Fr.  Ont.  183,  fig.     1914. 

This  is  one  of  the  good,  early  pears  for  the  markets.  It  is  more 
highly  prized  in  the  Mississippi  Valley  than  in  New  York  and  the  Eastern 
states  where  summer  pears  are  raised  in  greater  variety.  The  pears  are 
very  attractive  in  size,  shape,  and  particularly  in  the  bright  lemon-yellow 
color,  with  a  flaming  cheek  to  the  sun,  the  whole  pear  being  characteristically 
marked  with  small,  russet  dots  set  in  a  pinkish  circle.  Of  all  summer  pears 
the  fruits  of  this  one  seem  least  inclined  to  rot  at  the  center,  and  usually 
keep  longer  and  ship  better,  although  the  skin  is  tender  and  bruises  easily. 
The  flesh  is  buttery,  moderately  juicy,  sweet  and  rich,  with  a  faint,  pleasant 
perfume.  The  fruits  are  small  but  are  usually  larger  than  those  of  the 
well-known  Seckel,  and  are  edible  almost  to  the  very  center.  The  tree  is 
large,  vigorous,  prodigiously  productive,  as  healthy  as  any,  and  a  remark- 
ably handsome  ornamental.  Despite  this  catalog  of  virtues,  Wilder  Early 
is  not  largely  planted  in  New  York. 

Wilder  Early  is  a  chance  seedling  found  by  Charles  A.  Green,  Rochester, 
New  York,  about  1884,  in  Chautauqua  County,  New  York.  At  the  time 
of  its  discovery  the  tree  was  already  in  bearing.  The  variety  was  named 
after  Marshall  P.  Wilder,  President  of  the  Massachusetts  Horticultural 
Society.  The  name  first  appeared  in  the  fruit-catalog  of  the  American 
Pomological  Society  in  1899. 


WHITE  DOYENNE" 


WILDER  EARLY 


THE  PEARS  OF  NEW  YORK  231 

Tree  large,  vigorous,  upright,  dense-topped,  rapid-growing,  hardy,  very  productive; 
branches  zigzag,  reddish-brown  overspread  with  gray  scarf-skin,  with  numerous  lenticels; 
branchlets  thick,  very  long,  light  greenish-brown,  lightly  streaked  with  ash-gray  scarf- 
skin,  dull,  smooth,  glabrous  except  near  the  tips  of  the  new  growth,  sprinkled  with  many 
conspicuous,  raised  lenticels. 

Leaf-buds  small,  short,  pointed,  appressed;  leaf-scars  prominent.  Leaves  3^  in.  long, 
ij  in.  wide,  leathery;  apex  taper-pointed;  margin  very  finely  serrate;  petiole  a  in.  long, 
glabrous.  Flower-buds  small,  short,  conical,  plump,  free,  singly  on  short  spurs;  flowers  late, 
i-$r  in.  across,  white  or  tinged  with  pink,  in  dense  clusters,  average  7  buds  in  a  cluster; 
pedicels  \  in.  long,  pubescent. 

Fruit  ripe  in  late  August;  large,  25  in.  long,  z\  in.  wide,  oblong-pyriform,  symmetrical; 
stem  f  in.  long,  very  thick;  cavity  acute,  narrow,  russeted  and  with  rays  of  russet  extending 
over  the  sides,  slightly  compressed,  rarely  lipped;  calyx  large,  open;  lobes  separated  at 
the  base,  long,  narrow,  acuminate;  basin  very  shallow,  narrow,  obtuse,  wrinkled;  skin 
thin,  tender,  smooth,  dull;  color  pale  lemon-yellow,  with  a  pinkish  blush  on  the  exposed 
cheek  often  deepening  to  dark  pink;  dots  characteristically  distinct,  very  numerous,  small, 
russet  or  russet-red;  flesh  white,  stringy,  tender  and  melting,  buttery,  moderately  juicy, 
sweet,  faintly  aromatic;  quality  good.  Core  small,  closed,  with  clasping  core-lines;  calyx- 
tube  long,  narrow,  conical ;  seeds  long,  narrow,  acute. 

WINTER  BARTLETT 

i.  Ore.  Bd.  Hort.  Rpt.  42.     1895.     2.  Ore.   Nur.  Cat.  19.     1903.     3.  Am.  Pom.  Soc.  Cat.  41.     1909. 
4.  Cal.  Com.  Hort.  Pear  Grow.  Cal.  7:  No.  5,  278,  fig.  94.     1918. 

Winter  Bartlett  is  heralded  from  the  Pacific  Coast  as  a  winter  variety 
bearing  fruits  similar  to  those  of  Bartlett.  As  the  fruits  grow  in  New 
York  there  is  a  suggestion  of  Bartlett  in  the  shape,  color,  and  flavor  of  the 
fruits,  but  in  size,  as  the  color-plate  shows,  the  newcomer  falls  far  short 
of  the  older  pear.  The  season  is  December  and  January,  a  time  when 
there  are  a  half-dozen  other  good  pears,  and  since  this  one  has  no  out- 
standing characters  to  make  it  notable,  it  is  doubtful  if  it  will  outlive  a 
brief  period  of  probation  in  eastern  orchards.  The  westerners  say  that 
the  tree  is  very  resistant  to  blight,  a  statement  neither  proved  nor  dis- 
proved in  the  East  as  yet.  The  variety  is  worth  trying  in  a  small  way  in 
New  York. 

This  pear  seems  to  have  originated  at  Eugene,  Oregon,  some  time  prior 
to  1880,  and  to  have  been  introduced  by  D.  W.  Coolidge  of  Eugene, 
although  it  must  have  been  grown  to  some  extent  before  Mr.  Coolidge 
brought  it  to  the  front.  Because  of  its  resemblance  to  Bartlett,  it  is 
assumed  that  it  is  a  seedling  of  that  variety.  The  American  Pomological 
Society  added  Winter  Bartlett  to  its  catalog  of  fruits  in  1909. 


232  THE   PEARS   OF   NEW   YORK 

Tree  large,  vigorous,  upright,  scraggly,  open-topped,  hardy,  productive;  branches 
stocky,  smooth,  light-brown  overlaid  with  gray  scarf-skin,  with  few  lenticels;  branchlets 
thick,  curved,  long,  with  long  internodes,  brownish-red,  streaked  with  gray  scarf-skin, 
glossy,  smooth,  glabrous,  sprinkled  with  conspicuous,  raised  lenticels. 

Leaf -buds  large,  long,  conical,  pointed,  plump,  free;  leaf-scars  with  very  prominent 
shoulders.  Leaves  3!  in.  long,  if  in.  wide,  stiff;  apex  taper-pointed;  margin  finely  serrate; 
petiole  2\  in.  long.  Flower-buds  conical,  plump,  free,  singly  on  spurs  variable  in  length; 
flowers  very  late,  i^  in.  across,  in  dense  clusters,  average  5  buds  in  a  cluster;  pedicels  i  in. 
long,  thick,  thinly  pubescent. 

Fruit  ripe  in  December  and  January;  large,  3  in.  long,  2!  in.  wide,  oblong-obovate- 
pyriform;  stem  i  in.  long,  thick,  curved;  cavity  narrow,  shallow,  smooth,  oblique;  calyx 
small,  nearly  closed;  lobes  short;  basin  small,  shallow,  irregular;  skin  uneven  in  surface; 
color  yellow,  splashed  with  russet  and  often  blushed  on  the  exposed  cheek  with  bright  red; 
dots  numerous,  small,  brownish-russet;  flesh  yellowish-white,  fine-grained,  tender,  juicy, 
sweet,  pleasant-flavored;  quality  good  to  very  good.  Core  small,  nearly  closed,  with 
meeting  core-lines;  calyx-tube  short,  wide;  seeds  large,  long,  plump,  obtuse. 

WINTER  NELIS 

I.  Pom.  Mag.  3: 126,  PI.  1830.  2.  Lindley  Guide  Orch.  Card.  409.  1831.  3.  Kenrick  Am.  Orch.  199. 
1832.  4.  Mag.  Hort.  10:127.  1844.  5-  Downing  Fr.  Trees  Am.  450,  fig.  208.  1845.  6.  Card.  Chron. 
20,  fig.  1845.  7.  Proc.  Nat.  Con.  Fr.Gr.  51.  1848.  8.  Hovey  Fr.  Am.  1:15,  PI.  1851.  9.  Downing  Fr. 
Trees  Am.  884,  fig.  1869.  ro.  Oberdieck  Obst-Sort.  339.  1881.  u.  Lauche  Deut.  Pom.  TL:  No.  49,  PL 
49.  1882.  12.  Hogg  Fruit  Man.  667.  1884.  13.  Mathieu  Nom.  Pom.  301.  1889.  14.  Deut.  Obstsorten 
5:  Pt.  15,  PI.  1909. 

La  Bonne  Malinoise.     15.  Trans.  Land.  Hort.  Soc.  4:276.     1822.     16.  7Wd.  5:408.     1824. 

Thouin.     17.  Dochnahl  Ftihr.  Obstkunde  2:23.     1856. 

Bonne  de  Malines.  18.  Ann.  Pom.  Beige  6:77,  PI.  1858.  19.  Pom.  France  2:  No.  53,  PI.  53. 
1864.  20.  Leroy  Diet.  Pom.  1:484,  figs.  1867.  21.  Guide  Prat.  60,  252.  1876.  22.  Cat.  Cong.  Pom. 
France  202.  1906. 

Nelis  d'Hiver.     23.  Mas  Le  Verger  1:29  bis,  fig.  21.     1866-73. 

Winter  Nelis  is  the  standard  winter  pear  in  the  United  States.  Both 
fruits  and  trees  possess  several  serious  faults,  but  these  are  outmatched  by 
virtues  which  make  the  variety  preeminent  in  its  season.  The  fruits  are 
small  and  are  often  so  poorly  colored  as  to  be  unattractive,  but  well  grown 
they  are  sufficiently  large  for  dessert  fruits  and  are  very  handsome  in  a 
much-russeted  coat  and  a  ruddy  cheek.  Flesh  and  flavor  are  the  chief 
assets  of  the  fruits.  The  flesh  is  tender,  melting,  juicy,  luscious,  with  a 
rich,  sweet,  aromatic  flavor  —  one  of  the  most  delectable  of  all  pears.  The 
fruits  keep,  ship,  and  sell  well.  The  season  is  from  Christmas  to  March, 
but  the  pears  can  be  kept  until  late  spring  in  cold-storage.  The  trees 
begin  badly,  for  no  variety  is  more  difficult  to  grow  well  in  the  nursery. 
They  thrive  only  on  standard  stocks,  refusing  to  do  well  on  the  quince 
unless  double  worked.  In  the  orchard,  the  trees  are  among  the  unmanage- 


WINTER  BARTLETT 


THE  PEARS  OF  NEW  YORK  233 

ables.  They  are  small  or  of  but  medium  size,  with  straggling,  wayward 
tops  with  habits  of  growth  so  self  assertive  that  no  art  nor  skill  of  the 
pruner  can  bring  the  branches  under  control.  The  limbs  are  always  crooked ; 
some  bend  inward  toward  the  main  stem,  some  are  upright,  some  droop, 
and  no  two  behave  in  quite  the  same  way.  Notwithstanding  the  illy- 
shaped  tops,  the  trees  are  often  enormously  productive  so  that  the  crop 
usually  requires  thinning.  They  bear  almost  annually;  come  in  bearing 
young;  are  fairly  hardy;  and  are  adapted  to  almost  any  soil  or  situation 
provided,  only,  that  the  soil  is  fertile  or  well  fertilized.  They  are  as  nearly 
immune  to  blight  as  those  of  any  other  European  pear.  The  trees  are 
characterized  by  two  marked  peculiarities:  the  old  wood  is  thickly  set 
with  small,  short  spurs;  and  they  are  about  the  latest  of  all  their  kind  in 
leafing  out  in  the  spring.  There  is  no  better  winter  pear  for  either  the 
commercial  pear-grower  or  the  amateur,  and  the  variety  grows  especially 
well  in  New  York. 

Winter  Nelis  was  raised  from  seed  by  Jean  Charles  Nelis,  Mechlin, 
Belgium,  early  in  the  nineteenth  century.  It  was  introduced  into  England 
by  the  London  Horticultural  Society  under  the  name  La  Bonne  Mali- 
noise.  Subsequently  this  name  was  cancelled  and  that  of  Winter  Nelis 
adopted,  the  name  which  had  been  given  the  variety  by  Van  Mons  in  honor 
of  the  originator.  In  1823,  Thomas  Andrew  Knight,  President  of  the 
London  Horticultural  Society,  sent  cions  of  the  variety  to  John  Lowell, 
Roxbury,  Massachusetts,  who,  in  his  turn,  shared  them  with  Robert 
Manning,  Salem,  Massachusetts,  whence  the  sort  was  very  generally 
disseminated  in  this  country  and  attained  great  popularity.  At  the 
National  Convention  of  Fruit-Growers  held  in  New  York  in  1848,  Winter 
Nelis  was  included  in  a  short  list  of  pears  recommended  for  general  culti- 
vation. For  more  than  half  a  century  the  name  has  appeared  in  the  fruit- 
catalogs  of  the  American  Pomological  Society. 

Tree  medium  in  size  and  vigor,  spreading,  hardy,  very  productive;  trunk  stocky; 
branches  thick,  zigzag,  reddish-brown  mingled  with  gray  scarf-skin,  marked  with  small 
lenticels;  branchlets  with  short  intemodes,  reddish-brown,  dull,  smooth,  glabrous,  with 
numerous  raised,  conspicuous  lenticels. 

Leaf -buds  medium  to  large,  long,  conical  or  pointed,  free.  Leaves  3  in.  long,  ij  in. 
wide,  elongated-oval,  leathery;  apex  taper-pointed;  margin  varies  from  crenate  to  serrate; 
petiole  i$  in.  long,  slender.  Flower-buds  conical  or  pointed,  free;  flowers  open  late,  ij 
in.  across,  6  or  7  buds  in  a  cluster;  pedicels  f  in.  long,  rather  slender,  lightly  pubescent, 
greenish. 

Fruit  ripe  late  November  to  early  January;  medium  in  size,  z\  in.  long,  about  z\  in. 


234  THE   PEARS   OF   NEW   YORK 

wide,  uniform  in  size  and  shape,  roundish-obovate  to  obtuse-obovate-pyriform,  quite 
symmetrical  except  for  the  unequal  sides;  stem  if  in.  long,  thick,  curved;  cavity  obtuse, 
shallow,  narrow,  russeted,  gently  furrowed,  occasionally  lipped;  calyx  large,  open;  lobes 
separated  at  the  base,  short,  broad,  acute;  basin  shallow,  obtuse,  lightly  furrowed,  symmet- 
rical; skin  thick,  tender,  roughened  with  much  russet,  dull;  color  yellow  with  a  tinge  of 
green,  dotted  with  grayish -russet  and  with  many  russet  streaks  and  patches  on  the  exposed 
cheek  which  is  usually  blushed  with  bright  red;  dots  numerous,  small,  russet,  conspicuous; 
flesh  yellowish-white,  quite  granular  at  the  center  and  underneath  the  skin,  tender  and 
melting,  buttery,  very  juicy,  sweet,  aromatic;  quality  very  good.  Core  large,  closed, 
axile,  with  clasping  core-lines;  calyx-tube  short,  wide,  conical;  seeds  large,  wide,  long, 
plump,  acute. 

WORDEN  SECKEL 

i.  Rural  N.  Y.  50:888,  figs.  326  and  327.  1891.  a.  Thomas  Am.  Fruit  Cult.  465,  fig.  675.  1897. 
3.  Franklin  Davis  Nur.  Cat.  23.  1901.  4.  Budd-Hansen  Am.  Hort.  Man.  2:268.  1903.  5.  Banker 
Cat.  19.  1915. 

Warden.     6.  Am.  Pom.  Soc.  Cat.  41.     1909. 

Possibly  no  pear  has  been  more  widely  advertised  during  the  last 
quarter-century  than  Worden  Seckel.  Nurserymen  and  pear-growers  alike 
describe  it  as  a  better  variety  than  Seckel,  and  say  that  it  ought  to  take 
the  place  of  that  good  old  sort  of  which  it  is  a  seedling.  But  it  is  not 
driving  Seckel  out  in  most  pear  regions,  though  in  many  it  is  considered 
the  more  profitable  pear  of  the  two.  It  is  a  splendid  pear,  but  falls  short 
of  Seckel  in  not  being  quite  as  dependable  in  different  soils  and  climates; 
the  trees  are  not  as  vigorous,  though  just  as  productive  in  many  places, 
they  are  not  quite  as  resistant  to  blight,  and  the  fruits  are  not  as  high 
in  quality.  On  the  other  hand,  the  pears  are  larger  and  handsomer.  Well 
grown,  the  fruits  of  Worden  Seckel  are  voluptuously  handsome  in  form 
and  color.  The  pears  are  smooth,  glossy,  trim  of  contour,  well  turned, 
unusually  uniform,  with  a  beautifully  blushed  cheek  on  a  handsome  green 
and  yellow  background.  The  accompanying  illustration  does  not  do  the 
pear  justice  in  size  or  color  and  shows  a  lack  of  symmetry  not  usually 
present.  When  the  crop  is  thinned  so  that  the  fruits  attain  their  largest 
size,  no  pear  is  handsomer  or  will  bring  a  higher  price  on  the  fruit-stands. 
The  crop  comes  in  with  Seckel,  but  keeps  longer,  lasting  until  December  in 
cold-storage.  The  tree  is  very  hardy  and  bears  young,  but  does  poorly 
in  the  nursery.  Commercial  growers  should  give  this  variety  a  thorough 
test,  and  amateurs  everywhere  will  find  it  worth  planting. 

Worden  Seckel,  as  its  name  suggests,  is  a  seedling  of  Seckel,  raised  by 
Sylvester  Worden,  Minetto,  Oswego  County,  New  York,  about  1881. 
Smiths  and  Powell,  Syracuse,  New  York,  placed  it  on  the  market  about 


WINTER  NELIS 


' 


WORDEW  SECKEL 


THE  PEARS  OF  NEW  YORK  235 

1890.     The  American  Pomological  Society  added  the  variety  to  its  fruit- 
list  in  1909. 

Tree  large,  vigorous,  upright-spreading,  rapid-growing,  very  productive;  trunk  thick; 
branches  reddish-brown,  nearly  covered  with  thin,  gray  scarf-skin,  marked  with  numerous 
lenticels;  branchlets  short,  with  internodes  variable  in  length,  light  greenish-brown,  dull, 
glabrous  except  near  the  ends  of  the  new  growth,  sprinkled  with  numerous  small, 
conspicuous,  raised  lenticels. 

Leaf-buds  very  small,  short,  pointed,  appressed.  Leaves  2|  in.  long,  ij  in.  wide, 
thick,  leathery;  apex  taper-pointed;  margin  tipped  with  few  minute  glands,  finely  or  coarsely 
serrate;  petiole  ij  in.  long,  glabrous,  slender,  tinged  with  red;  stipules  very  small  when 
present.  Flower-buds  small,  short,  conical,  sharply  pointed,  plump,  free,  singly  on  very 
short  spurs;  flowers  showy,  i£  in.  across,  in  dense  clusters,  8  or  10  buds  in  a  cluster;  pedicels 
ij  in.  long,  slightly  pubescent. 

Fruit  ripe  late  September  to  October;  medium  in  size,  2^  in.  long,  2 1  in.  wide,  obovate- 
acute-pyriform,  symmetrical;  stem  f  in.  long,  thick;  cavity  very  shallow  and  obtuse  or 
lacking,  the  flesh  folded  up  around  the  base  of  the  stem  and  often  lipped;  calyx  open,  large; 
lobes  narrow,  acute;  basin  shallow,  narrow,  obtuse,  smooth  or  gently  furrowed,  symmetrical; 
skin  thin,  tender,  smooth,  glossy;  color  pale  golden-yellow,  blushed  on  the  exposed  cheek 
with  solid  bright  red,  becoming  almost  crimson  in  highly  colored  specimens;  dots  numerous, 
small,  russet,  obscure;  flesh  yellowish-white  or  dull  white,  fine-grained  near  the  skin,  gran- 
ular at  the  center,  tender  and  melting,  buttery,  very  juicy,  characteristically  spicy  and 
aromatic;  quality  very  good.  Core  closed,  axile,  with  meeting  core-lines;  calyx-tube 
conical;  carpels  ovate;  seeds  wide,  plump,  obtuse. 


THE   PEARS   OF   NEW  YORK 

CHAPTER  V 
MINOR  VARIETIES  OF  PEARS 

A.  J.  Cook.    x.  Cal.  Com.  Hort.     Pear  Grow.  Cal.    7:No.  5,  247,  figs.  25  to  31.     1918. 
2.  Am.  Pom.  Soc.  Rpt.     134.     1920. 

Seedling  of  Bartlett  which  originated  with  J.  E.  Hassler,  Placerville,  Cal.,  and  was 
introduced  by  Loma  Rice  Nursery  in  1916.     Tree  similar  to  Bartlett  but  branches  more 
slender  and  whip-like,  vigorous.     Fruit  medium  to  very  large,  shaped  like  Bartlett  but 
irregular,  yellow;  flesh  rather  coarse;  flavor  sweet,  pleasant;  Dec. 
Aarer  Pfundbirne.     i.  Dochnahl  Fw/jr.  Obstkunde  2:184.     1856. 

A  German  Pound  pear  originated  in  Nassau,  Hesse,  about  1826.     Fruit  large,  pyriform, 
smooth,  greenish-yellow  turning  to  light  yellow,  often  blushed  and  dotted  densely  with 
light  brown  and  covered  with  patches  of  russet;  fleshy  pulpy,  semi-melting,  sweet  and 
musky;  Oct. 
Abbe  Fetel.    x.  Mathieu  Norn.  Pom.  166.     1889. 

Calebasse  Abbe  Fetel.     2.  Guide  Prat.  61.     1895. 

Fruit  very  large,  very  elongated,  bright  red  on  the  side  next  the  sun;  flesh  melting, 
very  juicy,  sugary;  first;  Nov. 

Abbe  Perez,     x.  Leroy  Diet.  Pom.  1:83,  fig.     1867.     2.  Downing  Fr.   Trees  Am.  654. 
1869. 

The  parent  tree  of  this  variety  was  found  in  a  garden  of  the  Abb6  Pe"rez,  Lectoure, 
Department  Gers,  Fr.  It  was  grafted  and  distributed  in  1859.  Fruit  above  medium, 
ovate,  flattened  at  both  ends,  yellowish-green,  dotted  and  streaked  with  russet;  flesh 
whitish,  fine,  melting,  juicy,  sugary,  acidulous,  delicately  perfumed;  first;  Nov.  to 
Feb. 
Abbott,  i.  Mag.  Hort.  20:472.  1854.  2.  Downing  Fr.  Trees  Am.  654.  1869. 

Raised  from  seed  by  Mrs.  T.  Abbott,  Providence,  R.  I.  First  fruited  in  1845  or 
1846.  Fruit  medium,  obovate,  inclining  to  pyriform,  smooth,  deep  green  changing  to 
yellow,  strewed  all  over  with  gray  and  crimson  dots,  with  blush  of  crimson  on  the  side 
to  the  sun;  flesh  yellowish-white,  buttery,  melting,  juicy,  slightly  coarse  and  gritty,  with 
a  rich,  sweet  and  slightly  perfumed  flavor;  second;  Sept.  and  Oct. 
Abdon  Birne.  i.  Dochnahl  Fuhr.  Obstkunde  2:45.  1856. 

Fruit  small,  short,  obtuse,  ventriculous;  skin  smooth  and  tender,  lemon-yellow  with 
a  soft,  rosy  blush;  flesh  granular,  semi-melting,  sweet,  with  an  aroma  of  cinnamon;  first 
for  dessert;  July  and  Aug. 
Abele  de  St.  Denis,     i.  Mclntosh  Bk.  Card.  2:459.     1&SS- 

Described  in  1855  as  a  "  comparatively  new  or  recently  introduced  pear  "  in  England. 
Fruit  large;  excellent  for  dessert. 
Abercromby.     i.  Downing  Fr.  Trees  Am.  654.     1869. 

A  wilding  found  in  Tallapoosa  County,  Ala.  Fruit  medium,  obtuse-pyriform,  greatest 
breadth  at  center;  skin  rough,  greenish-yellow,  russeted,  with  a  mottled,  red  cheek;  flesh 
whitish,  coarse,  moderately  juicy,  sweet,  slightly  vinous;  good;  Aug. 


THE  PEARS  OF  NEW  YORK  237 

Achalzig.     i.  Dochnahl  Fuhr.  Obstkunde  2:180.     1856.     2.  Hogg  Fruit  Man.  467.     1884. 

A  Russian  variety  sent  from  the  Crimea  into  Europe  by  a  Mr.  Hartwiss,  superintendent 
of  the  royal  garden  at  Nikita,  where  it  originated  in  1851.     Fruit  large,  abruptly  pyramidal, 
green  changing  at  maturity  to  lemon-yellow,  strewn  with  white  and  gray  dots;  flesh 
yellowish,  rather  gritty,  melting,  sweet,  rich;  good;  Oct. 
Achan.     i.  Mag.  Hort.  9:130.     1843.     2.  Hogg  Fruit  Man.  467.     1884. 

This  well-known  Scotch  dessert  pear  is  probably  of  Norwegian  origin.  It  is  suitable 
only  to  a  northern  climate.  Fruit  below  medium,  turbinate  but  often  obovate  when  grown 
to  a  large  size,  greenish-yellow  on  the  shaded  side,  strewed  with  gray-russet  patches  and 
dots;  on  the  exposed  cheek  it  is  of  a  dull,  ferruginous  red;  flesh  tender,  buttery,  sugary, 
juicy,  with  a  rich,  aromatic  flavor;  Nov.  and  Dec. 
Acidaline.  i.  Dochnahl  Fuhr.  Obstkunde  2:164.  1856.  2.  Hogg  Fruit  Man.  468.  1884. 

A  seedling  of  Van  Mons.  It  was  in  1833  sent  to  the  Horticultural  Society  of  Paris 
under  the  number  1253  an(i  acquired  the  name  Acidaline  from  its  extreme  acidity.  Fruit 
above  medium,  obovate,  shining  bright  green  changing  to  yellow-green  at  maturity,  mottled 
with  red  on  the  side  next  the  sun  and  dotted  all  over  with  reddish-brown  specks;  flesh 
whitish-yellow,  semi-buttery,  semi-melting,  gritty  around  the  middle,  sourish,  very  juicy; 
third  for  dessert,  first  for  cooking;  Oct. 
Acme.  i.  Am.  Pom.  Soc.  Rpt.  68.  1895. 

Raised  by  A.  Block,  Santa  Clara,  Cal.     Fruit  large,  pyriform,  yellow,  russeted,  red 
cheek;  flesh  breaking,  melting,  juicy  and  vinous. 
Adams,     i.  Mag.  Hort.  20:464,  fig.  21.     1854.    2.  HoveyFr.  Am.  2:91,  PI.     1851. 

Raised  from  seed  of  Seckel  planted  in  1836  by  Dr.  H.  Adams,  Waltham,  Mass.     It  first 
bore  fruit  in  1848.     Fruit  large,  obovate-pyriform,  yellow,  shaded  with  crimson;  flesh 
white,  vinous;  first;  early  Sept. 
Adelaide  de  Reves.     i.  Hogg  Fruit  Man.  469.     1884. 

Madame  Adelaide  de  Reves.     2.  Ann.  Pom.  Beige  3:97,  fig.     1855. 

A  seedling,  found  about  1850  in  the  gardens  of  the  Society  Van  Mons,  Belgium. 
Fruit  medium,  turbinate;  skin  smooth,  bright  green  changing  to  lemon-yellow,  dotted 
with  fawn  and  marked  with  brown-black  patches,  slightly  colored  with  reddish-brown 
on  the  side  next  the  sun;  flesh  white,  semi-fine,  melting,  full  of  sugary  juice,  vinous,  well 
perfumed;  first;  late  Oct. 

Adele  Lancelot,     i.  Leroy  Did.  Pom.  1:86,  fig.     1867.     2.  Mas  Pom.  Gen.  3:95,  fig.  144. 
1878. 

Alexandre  Bivort  obtained  this  pear  in  1851  at  Jodoigne,  Bel.  Fruit  variable  in  size 
but  generally  above  medium,  turbinate,  swelled,  obtuse,  greenish-yellow,  dotted  all  over 
and  streaked  with  russet  and  often  covered  with  black  stains;  flesh  white,  semi-fine,  rather 
soft,  melting,  gritty  at  center;  juice  abundant,  sugary,  acidulous,  with  a  delicate,  buttery 
flavor;  first. 

Adele  de  Saint-Denis,     i.  Leroy  Diet.  Pom.  1:85,  fig.     1867.    2.  Hogg  Fruit  Man.  469. 
1884. 

Adele.     3.  Le  Bon  Jard.  356.     1882. 

Raised  by  M.  Gue"raud,  Saint-Denis,  near  Paris,  about  1840.     Fruit  medium,  obtuse- 


238  THE   PEARS  OF   NEW  YORK 

pyriform,  greenish-yellow,  strongly  dotted  and  marked  with  fawn-colored  russet;  flesh 
yellowish,  fine,  melting,  juicy,  rather  gritty  around  core,  sugary,  acidulous;  first;  Oct. 
and  Nov. 
Admirable,     i.  Mag.  Hort.  25:207,  fig.  13.     1859.     2.  Downing  Fr.  Trees  Am.  655.     1869. 

Raised  by  Francis  Dana,  Boston,  Mass.,  and  first  exhibited  before  the  Massachusetts 
Horticultural  Society  in  1853.  Mr.  Dana  considered  it  one  of  his  best  seedlings.  Fruit 
medium  to  large,  globular-oval,  largest  diameter  in  middle,  tapering  to  each  end,  rather 
swollen  on  one  side,  smooth,  fine,  yellow  at  maturity,  with  a  circle  of  russet  at  the  base 
of  the  stem  and  more  or  less  traced  and  thickly  dotted  with  russet;  flesh  yellowish-white, 
slightly  coarse,  melting,  buttery,  with  a  delicious  perfume;  good;  Sept.  and  Oct. 
Admiral  Farragut.  i.  Downing  Fr.  Trees  Am.  655.  1869. 

Farragut.     2.  Mass.  Hort.  Soc.  Rpt.  44.     1866. 

Raised  by  Dr.  Shurtleff,  Boston,  Mass.,  and  fruited  first  in  1862.     Fruit  large,  pyri- 
form, greenish-yellow,  with  many  dots  and  mottled  with  fawn,  blushed  on  the  sunny  side; 
flesh  fine,  melting,  subacid,  refreshing;  good,  handsome  but  rather  lacking  in  quality; 
late  Sept. 
Admiral  Foote.     i.  Mass.  Hort.  Soc.  Rpt.  44.     1866. 

Originated  in  Brookline,  Mass.  First  fruited  in  1862  or  1863.  Fruit  large,  obovate, 
green;  flesh  melting,  fine,  with  juice  abundant,  exceedingly  rich,  sweet,  vinous;  first;  Sept. 
Adolphe  Cachet,  i.  Leroy  Diet.  Pom.  1:88,  fig.  1867. 

Obtained  from  seed  in  the  trial  grounds  of  Andre"  Leroy,  Angers,  France,  and  first 
fruited  in  1864.  Fruit  medium,  turbinate-obtuse,  irregular,  very  bright  brilliant  yellow, 
dotted  with  russet  and  stained  similarly  on  the  side  next  the  sun  and  around  the  stem; 
flesh  white,  fine,  melting,  gritty  at  center,  juicy,  sugary,  acid,  fresh,  with  a  delicious  savor 
of  musk;  first;  Aug.  and  Sept. 
Adolphe  Fouquet.  i.  Mas  Pom.  Gen.  4:67,  fig.  226.  1879. 

Raised  by  M.  Gre"goire,  Jodoigne,  Bel.     Fruit  nearly  medium,  turbinate-conic,  uniform 
in  contour,  water-green  dotted  with  grayish-brown,  often  freely  russeted,  changing  at 
maturity  to  dull  citron-yellow;  flesh  white,  with  slight  yellowish  tint,  rather  fine,  buttery, 
melting,  with  juice  sufficient,  sugary  and  vinous;  good;  Oct. 
Adolphine  Richard,     i.  Mag.  Hort.  26:218.     1860.     2.  Leroy  Diet.  Pom.  1:89,  fig.     1867. 

Reported  by  M.  Bivort  in  the  garden  of  the  Van  Mons  Society,  Geest-Saint-Re"my, 
Bel.     Fruit  small  or  medium,  pyriform-obtuse,  golden  yellow,  spotted,  striped  and  mottled 
with  russet;  flesh  whitish,  firm,  without  grit,  semi-melting,  wanting  in  quality,  with  sugary 
juice,  acidulous,  aromatic,  without  any  after-flavor;  second;  Oct.  and  Nov. 
Aehrenthal.     i.  Lauche  Deut.  Pom.  n:  No.  51,  PI.  51.     1883. 

Dedicated  by  Dr.  Diel  of  Stuttgart  to  the  Baron  von  Aehrenthal  of  Prague  some- 
time  previous   to    1833.     Fruit    medium,    ventriculous-obovate-pyriform,    bright    green 
passing  to  yellow;  flesh  white,  melting,  juicy,  buttery,  aromatic;  good;  mid-Sept. 
Agathe  de  Lescourt.     i.  Leroy  Diet.  Pom.     1:90,  fig.     1867. 

Agatlie  de  Lescours.     2.  Mas.  Pom.  Gen.  5:39,  fig.  308.     1880. 

Origin  obscure.  Cultivated  in  France  in  the  middle  of  the  last  century  and  believed 
to  have  been  introduced  there  from  Belgium.  Fruit  medium  and  frequently  very  large, 


THE  PEARS  OF  NEW  YORK  239 

obtuse-pyriform,  greenish-yellow,  dotted  and  streaked  with  russet;  flesh  white,  sweet, 

rather  insipid;  second;  mid-Sept. 

Aglae  Adanson.     i.  Leroy  Diet.  Pom.  1:91,  fig.     1867. 

Adanson  Apothekerbirne.     2,  Dochnahl  Fu.hr.  Obstkunde  2:181.     1856. 

Obtained  from  seed  by  Van  Mons  in  1816.     Fruit  small,  pyriform  but  irregular, 
obtuse,  greenish-yellow,  finely  dotted  with  russet,  and  washed  with  bright  rose  on  the 
cheek  next  the  sun;  flesh  white,  coarse,  breaking,  with  sufficient  juice,  scarcely  any  sugar 
but  full  of  perfume  and  flavor;  third;  Aug.  and  Sept. 
Aglae  Gregoire.    i.  Ann.  Pom.  BelgeS:6g,  fig.    1860.    2.  Leroy  Diet.  Pom.  i : 92 ,  fig.    1867. 

Obtained  from  seed  about  1852  by  X.  Grdgoire,  Jodoigne,  Bel.,  and  placed  on  the 
market  in  1855.     Fruit  below  medium,  obovate-obtuse-pyriform  and  often  nearly  round, 
dark  green  changing  to  yellow  at  maturity;  flesh  melting,  sugary,  semi-fine  and  melting; 
juice  abundant,  vinous,  with  an  agreeable  perfume;  first;  Feb.  and  Mar. 
Agnes,     i.  Mas  Pom.  Gen.  7:183,  fig.  575.     1881. 

Raised  by  M.  Pariset,  Curciat-Dongalon,  Fr.  First  report  of  it  given  in  1869.  Fruit 
medium  or  nearly  large,  turbinate-pyriform,  even  in  outline,  bright  lively  green  sprinkled 
with  brown  dots  all  over,  changing  at  maturity  to  clear  yellow  on  the  shaded  side  and 
warm  gold  on  the  side  next  the  sun;  flesh  white,  fine,  altogether  melting;  juice  sufficient, 
sweet,  sugary,  pleasantly  perfumed;  first;  Dec.  and  Jan. 
Agricola.  i.  Guide  Prat.  84.  1895. 

Attributed  to  Mortillet,  1873.     Fruit  medium,  turbinate,  intense  green,  changing  to 
decided  yellow;  flesh  very  fine,  melting,  highly  aromatic;  Sept.     Tree  vigorous  and  prolific. 
Recommended  for  wind-exposed  situations. 
Ah-Mon-Dieu.     i.  Leroy  Diet.  Pom.  1:93,  fig.     1867.     2.  Hogg  Fruit  Man.  470.     1884. 

This  pear  has  had  various  names  and  is  of  ancient  and  obscure  origin.     Ah-Mon-Dieu 
is  attributed  to  the  exclamation  of  those  words  by  King  Louis  XIV,  who  when  visiting 
his  gardens  saw  this  pear  tree  heavily  laden  with  fruit.     Fruit  small,  obovate,  lemon- 
yellow,  dotted  with  russet,  washed  with  lively  rose  on  the  side  next  the  sun;  flesh  yellowish- 
white,  coarse,  breaking,  not  very  juicy  nor  sugary,  but  full  of  perfume  and  flavor;  good, 
but  does  not  keep  long  after  being  gathered;  Sept. 
Agua  de  Valence  (See  page  250). 
Aigue.     i.  Leroy  Diet.  Pom.  1:95,  fig.     1867. 

This  variety  is  thought  to  have  originated  in  the  commune  of  Saint-Germain,  Vendee, 
Fr.,  where  the  trees  are  to  be  found  in  abundance  from  100  to  200  years  old.  Fruit  small, 
ovate,  generally  a  little  pointed  at  the  top,  bronzed  all  over  and  rough  to  the  touch,  wrinkling 
freely  at  maturity;  flesh  yellowish,  firm,  breaking,  somewhat  gritty;  juice  sufficient, 
acidulous,  deficient  in  sugar,  almost  insipid  and  sometimes  having  a  delicate,  musky 
flavor;  third  for  dessert,  second  for  kitchen  use,  but  very  variable;  Nov.  to  Mar. 
Aiken.  i.  Mas  Pom.  Gen.  1:69,  fig.  35.  1872. 

This  is  believed  to  be  an  American  variety.  Mas  received  it  from  Downing  and 
thought  it  had  been  raised  in  the  suburbs  of  Aiken,  S.  C.  Fruit  medium,  obovate,  entirely 
covered  with  a  fine  russet  on  which  are  some  dots,  but  at  maturity  the  russet  changes  to 
a  rich  gold  and  the  cheek  next  the  sun  sometimes  becomes  blushed;  flesh  white,  buttery, 


240  THE  PEARS  OF  NEW  YORK 

melting,  free  from  granulations  at  the  center,  fairly  sugary  and  vinous;  not  first  class  but 

good  for  preserving;  Oct.  and  Nov. 

Aime  Ogereau.     i.  Leroy  Diet.  Pom.  1:96,  fig.     1867. 

Raised  in  the  nurseries  of  Andre"  Leroy,  Angers,  Fr.  It  fruited  for  the  first  time  in 
1862.  Fruit  medium  or  small,  obovate-obtuse,  lemon-yellow,  sprinkled  with  brown  dots, 
seldom  colored  on  the  sun-exposed  side;  flesh  white,  melting,  remarkable  especially  for 
its  extreme  fineness;  juice  abundant,  sugary,  acidulous,  flavored  with  a  delicious  savor  of 
musk;  first;  mid-Sept. 
Aimee  Adam.  i.  Guide  Prat.  75.  1895. 

Raised  by  Simon  Bouvier,  Jodoigne,  Bel.     Fruit  rather  large,  obtuse-pyriform;  skin 
fawn;  flesh  yellowish,  semi-melting,  sugary,  sprightly;  third;  latter  half  of  Oct.     Tree 
vigorous  and  fertile. 
Akatsupo.     i.  Am.  Card.  12:10,  fig.  6.    1891. 

Japanese  and  common  in  neighborhood  of  Tokio.     It  is  rather  elongated  in  shape 
compared  with  other  Japanese  varieties,  and  heavily  speckled  with  large  dots;  Aug. 
Alamo,     i.  Budd-Hansen  Am.  Hori.  Man.  2:232.     1903. 

Originated  by  A.  L.  Bruce,  Grayson  County,  Tex.  Fruit  medium  to  large,  pale  yellow, 
blushed  with  red;  flesh  buttery,  melting;  early. 

Albertine.     i.  Dochnahl  Fuhr.  Obstkunde  2:115.     1856.     2.  Mas  Pom.  Gen.  6:131,  fig. 
450.     1880. 

This  seedling,  raised  by  Van  Mons,  was  sent  by  him  to  Poiteau,  author  of  the  Pomologie 
Francaise,  who,  in  1833,  named  it  after  his  wife.  Fruit  small,  pyriform-obovate;  skin 
rather  thick,  firm,  water-green,  sprinkled  with  numerous  very  small  gray-brown  specks, 
the  basic  green  changing  to  bright  lemon-yellow  on  the  side  next  the  sun;  flesh  yellow, 
very  fine,  dense,  buttery,  melting;  juice  abundant,  vinous,  perfumed;  first;  Oct. 
Alexander,  i.  Downing  Fr.  Trees  Am.  449.  1857. 

Originated  at  the  village  of  Alexander,  Genesee  County,  N.  Y.,  from  seed  planted 
about  1820  by  a  Mrs.  Churchill.  It  was  shown  at  the  Fruit  Growers'  Society  Exhibition 
held  at  Buffalo,  N.Y.,  on  Sept.  13,  1855.  Although  very  similar  to  Gray  Doyenne",  it  is 
distinct.  Fruit  medium,  obovate-obtuse-pyriform,  yellowish-green,  nearly  overspread 
with  cinnamon-russet  except  in  the  shade,  and  having  occasionally  a  faint  brownish  blush 
in  the  sun;  flesh  white,  rather  coarse  and  somewhat  gritty  at  the  center,  melting  and  very 
juicy,  sugary;  very  good;  Dec.  to  Feb. 
Alexander  Lucas,  i.  W.  N.  Y.  Hori.  Sod.  Rpt.  22.  1884.  3.  Card.  Man.  28:366.  1886. 

Beurre  Alexandre  Lucas.     3.  Bunyard  Cat.  37.     1913-14. 

This  pear  was  found  in  a  forest  in  the  department  of  Loire-et-Cher,  Fr.,  in  1871.  It 
was  imported  to  the  United  States  by  Ellwanger  &  Barry,  Rochester,  N.  Y.,  but  never 
widely  disseminated.  Fruit  large,  golden  yellow  at  maturity;  flesh  half -melting,  juicy, 
vinous;  quality  good;  Nov.  to  Jan. 

Alexandre  Bivort.     i.  Mas  Le  Verger  1:37,  fig.  25.     1866-73.     2-  Leroy  Diet.  Pom.  1:97, 
figs.     1867. 

Obtained  in  1848  by  Louis  Berckmans  and  named  after  Alexandre  Bivort,  founder 
of  the  Society  of  Van  Mons,  in  Belgium.  Fruit  small  to  medium;  the  two  types  are  spheri- 


THE    PEARS   OF   NEW   YORK  24! 

cal,  or  turbinate  inclining  to  pyriform,  respectively;  skin  smooth,  shining  green  changing 
to  yellow,  dotted  with  russet;  flesh  white,  fine-grained,  tender,  full  of  juice,  sugary,  with 
perfume  of  almond;  variable  in  quality;  Nov.  to  Jan. 
Alexandra  Chomer.     i.  Mathieu  Nom.  Pom.  167.     1889. 

Raised  by  M.  Liabaud;  introduced  in  1887.     Fruit  large;  in  form  similar  to  Bart- 
lett  shortened,  clear  green  passing  into  yellow  at  maturity;  flesh  very  fine,  melting,  juicy; 
first;  Dec.  and  Jan. 
Alexandra  de  la  Herche.     i.  Mathieu  Nom.  Pom.  167.     1889. 

Raised  by  M.  Sannier  who  named  it  after  M.  de  la  Herche,  a  merchant  of  Beauvais, 
Oise,  Fr.  Fruit  medium,  globular-obtuse-pyriform,  sometimes  slightly  cylindrical;  flesh 
fine,  with  a  pleasant  perfume;  late  Oct.  Tree  is  fairly  vigorous  and  very  fruitful  and 
resisted  the  phenomenal  frost  in  France  in  the  winter  of  1879-80. 

Alexandra  Lambre.     i.  Ann.   Pom.  Beige  2:94,    fig.     1854.    2.  Hogg  Fruit  Man.  472. 
1884. 

A  seedling  of  Van  Mons  which  did  not  fruit  until  1844,  two  years  after  the  death  of 
the  great  pomologist.  Fruit  medium,  oblate,  obtuse-pyriform,  bright  yellowish-green, 
sprinkled  with  minute  russety  dots  and  slight  markings  of  russet,  brownish-red  on  the  side 
next  the  sun;  flesh  white,  a  little  soft,  melting,  juicy,  sweet,  acid,  free  from  grit  and  possess- 
ing a  delicate,  musk  flavor;  Nov. 
Alexandra  de  Russie.  i.  Lindley  Guide  Orch.  Card.  363.  1831. 

Raised  by  M.  Bouvier,  Jodoigne,  Bel.,  and  named  in  honor  of  the  Emperor  Alexander 
of  Russia.  Fruit  above  medium,  rather  pyramidal,  with  an  uneven  surface,  light  green 
changing  to  yellowish-green,  with  a  tinge  of  brownish-red  on  the  side  exposed  to  the  sun 
where  also  it  is  somewhat  stained  with  a  fine,  pale  brown-russet,  either  in  streaks  or  patches; 
flesh  white,  gritty,  very  juicy,  buttery,  with  a  rich,  aromatic  flavor.  A  good  dessert  pear; 
late  Oct. 

Alexandrina.     z.  Mag.  Hort.  25:41,  502,  fig.  50.     1859.    2.  Mas  Le  Verger  2:27,  fig.  12. 
1866-73. 

Raised  by  M.  Bivort,  Haelen  and  Louvain,  Bel.     Published  in  1847.     Fruit  medium, 
rather  variable,  globular-ovate,  bright  green  changing  to  a  fine  yellow  at  maturity,  tinged 
with  crimson  on  the  side  next  the  sun,  strewed  irregularly  with  minute,  russet  dots;  flesh 
yellowish-white,  fine-grained,  melting,  juicy,  sugary  and  perfumed;  Sept. 
Alexandrine  Douillaid.     i.  Ann.  Pom.  Beige  2:41,  fig.     1854. 

Raised  by  M.  Douillard,  Nantes,  Fr.,  first  harvested  in  1849;  placed  in  commerce  in 
November,  1852.  Fruit  large,  pyriform,  turbinate  or  ovate;  skin  smooth  and  glossy, 
citron-yellow  at  maturity,  nearly  covered  with  russet-fawn,  stained  with  dark  brown  and 
dotted  with  black  and  gray;  flesh  white,  fine,  melting;  juice  abundant,  sugary  and  deli- 
riously perfumed;  excellent;  Nov.  and  Dec. 
Alexandrine  Mas.  i.  Mas  Le  Verger  1:89,  fig.  51.  1866-73. 

This  pear  came  from  a  seed  of  the  Passe  Colmar  sown  by  M.  Mas  in  1850.  Fruit 
medium,  pyriform,  irregular,  with  protuberances,  obtuse,  bright  green  changing  at  maturity 
to  pale  yellow,  covered  with  very  numerous  and  regularly  spaced  small,  dark  brown  spots; 
flesh  whitish,  transparent,  melting;  juice  sufficient  and  rich  in  sugar,  perfumed  after  the 
manner  of  Passe  Colmar;  first;  Apr.  and  May. 
16 


242  THE   PEARS   OF   NEW  YORK 

Alfred  de  Madre.     i.  Guide  Prat.  103.     1895. 

A  new  variety  sent  out  in  1895  by  Daras  de  Naghin,  Antwerp,  Bel.     Fruit  medium, 
yellow,  dotted  with  fawn,  carmined  on  the  side  next  the  sun;  flesh  semi-melting,  sweet, 
acidulous,  with  a  very  agreeable  perfume;  Oct. 
Alice  Payne,     i.  Van  Lindley  Cat.  23.     1892. 

Originated  about  1843  near  Salem,  N.  C.     In  1892  the  original  tree  was  still  growing 
when  the  variety  was  introduced  by  J.  Van  Lindley,  Pomona,  N.  C.    Fruit  medium  to 
large,  yellow-white;  good;  winter. 
Allerton.     i.  Mass.  Hort.  Soc.  Rpt.  44.     1866. 

A  seedling  raised  by  S.  A.  Shurtleff,  Brookline,  Mass.,  and  submitted  by  him  to  the 
fruit  committee  of  the  Massachusetts  Horticultural  Society  in  1866,  it  having  first  fruited 
in   1862.     Fruit  large  and  handsome,   long-pyriform,   bright  yellow;  flesh  fine-grained, 
high  flavor,  rather  acid;  always  markets  well;  late  Oct. 
Alliance  franco-russe.     i.  Rev.  Hort.     116.     1900. 

Raised  from  seed  by  Florimond  Robitaille',  a  horticulturist  at  Se"clin,  Fr.,  and  placed 
on  the  market,  in  1897.  Recommended  for  trial  by  amateurs  in  1900  by  the  President 
of  the  Pomological  Society  of  France.  Fruit  medium  to  large,  obovate-pyriform,  rather 
similar  to  the  Duchesse  d'AngoulSme,  pale  yellow  sprinkled  with  red  dots,  deeper  yellow  on 
the  side  next  the  sun,  and  mottled  with  fawn  and  numerous  russet  dots  at  the  base;  flesh 
white,  fine,  melting,  very  juicy,  sugary,  acidulous,  agreeably  perfumed:  almost  very  good; 
Oct.  to  Dec. 
Alouette.  i.  Leroy  Did.  Pom.  1:101,  fig.  1867. 

A  chance  seedling  found  by  Andr6  Leroy  in  1850  in  the  commune  of  Saulge"-l'H6pital, 
Maine-et-Loire,  Fr.  The  parent  tree  appeared  at  that  time  to  be  about  80  years  old. 
The  fruit  was  introduced  in  1855.  Fruit  small,  nearly  obtuse,  globular-pyriform,  greenish- 
yellow,  sprinkled  with  ash-colored  spots,  and  slightly  washed  with  carmine  on  the  side 
toward  the  sun;  flesh  coarse,  white,  breaking  and  rather  gritty;  second;  mid-Sept. 
Alpha,  i.  Mag.  Hort.  9:123.  1843. 

Raised  by  Van  Mons,  Louvain,  Bel.,  and  named  and  described  in  the  London  Horti- 
cultural Society's  catalog  of  fruits  in  1842.  Fruit  medium,  obovate,  slightly  oblong; 
skin  smooth,  yellowish-green  on  the  shaded  side,  and  pale  brown  speckled  with  minute 
reddish  dots  on  the  cheek  next  the  sun;  flesh  white,  fine-grained,  buttery;  second  quality 
dessert;  Oct.  Tree  well  adapted  for  standard  or  half-standard. 
Alphonse  Allegatiere.  i.  Guide  Prat.  103.  1895. 

Described  by  Simon-Louis  Brothers,  Metz,  Lorraine,  in  1895,  as  a  new  variety.  Fruit 
large,  clear  yellow  passing  to  butter-yellow  at  maturity;  flesh  white,  very  fine,  melting, 
sugary;  first;  Oct.  and  Nov. 

Alphonse  Karr.     i.  Leroy  Diet.  Pom.    1:102,  fig.     1867.    2.  Mas  Pom.  Gen.  3:187,  fig. 
190.     1878. 

Raised  in  the  seed  beds  of  Major  EspeVen.  It  was  dated  1849  and  in  1853  was  included 
among  trees  of  the  Society  Van  Mons.  Fruit  above  medium,  pyriform-obtuse,  depressed 
at  the  base,  golden  yellow,  dotted  and  veined  with  fawn,  stained  with  the  same  tint  round 
the  stem  and  calyx;  flesh  whitish,  very  fine,  very  melting,  free  from  grittiness,  juicy,  fresh, 
sugary,  acidulous,  delicately  perfumed;  first;  Nov.  and  Dec. 


THE  PEARS  OF  NEW  YORK  243 

Amadotte.     i.  Leroy  Diet.  Pom.  1:104,  %•     1867.    2.  Mas  Pom.  Gen.  7:37,  fig.  499. 
1881. 

The  Amadotte  is  of  ancient  origin  and  more  than  one  variety  appears  to  have  borne 
the  name.  The  one  here  described  is  that  discussed  by  Le  Lectier,  1620.  Fruit  medium 
and  sometimes  larger,  pyriform-ovate,  variable,  orange-yellow,  marbled  and  dotted  with 
fawn,  especially  around  the  calyx  and  the  stalk,  and  generally  washed  with  carmine  on 
the  side  of  the  sun;  flesh  slightly  yellow,  fine,  buttery,  gritty  around  the  core;  juice  abundant, 
sweet,  with  a  slight  flavor  of  musk;  third  for  eating  as  dessert,  second  for  cooking;  Oct.  to 
Jan. 
Amande  Double,  i.  Downing  Fr.  Trees  Am.  353.  1845. 

Walker.     2.  Ibid.  877.     1869. 

The  name  Amande  signifies  almond  and  has  reference  to  its  flavor.  Amande  Double 
is  a  seedling  of  Van  Mons  which  probably  derives  its  qualifying  name  from  the  fact  that  it 
has  double  kernels.  In  1834-5  Van  Mons  sent  it  to  Robert  Manning  of  Salem,  Mass., 
under  the  number  135,  and  how  it  acquired  the  name  of  Walker  in  this  country  is  not  known. 
Fruit  medium,  pyriform,  slightly  obtuse,  golden  yellow,  slightly  dotted  with  fawn,  washed 
with  carmine  on  the  side  exposed  to  the  sun ;  flesh  white,  semi-fine,  melting,  gritty  at  center, 
juice  sufficient,  sugary,  slightly  add,  with  a  delicious  flavor  of  almond;  first;  late  Sept. 
to  Nov. 
Amandine,  i.  Leroy  Diet.  Pom.  1:109,  fig-  1867. 

Obtained  about  1857  by  M.  Boisbunel,  Rouen,  Fr.,  from  a  seed-bed  made  in  1846. 
It  was  presented  to  the  Horticultural  Society  of  Rouen,  September  19,  1858.  Fruit 
medium  to  small,  pyriform,  obtuse,  having  one  side  more  swelled  than  the  other,  greenish- 
yellow,  speckled  with  fawn;  flesh  very  white,  semi-fine,  melting,  rarely  gritty;  juice 
abundant,  sugary,  full  of  flavor;  first;  Sept.  and  Oct. 

Ambrette.     i.  Langley  Pomona  131,  fig.  IV.     1729.     2.  Duhamel  Trait.  Arb.  Fr.  2:186, 
PL  XXXI.     1768. 

Ambrette  d'Hiver.     3.  Leroy  Diet.  Pom.  1:112,  fig.     1867. 

A  French  dessert  pear  of  ancient  but  uncertain  origin.  It  was  mentioned  by  M.  Le 
Lectier  of  Orleans  in  1628  in  his  catalog,  and  was  shown  by  him  to  have  been  cultivated 
under  the  name  of  Trompe-Coquin.  It  has  also  been  thought  to  be  the  pear  Myrapia 
mentioned  by  Pliny,  and  to  have  been  so  named  because  of  the  myrrh-like  perfume.  The 
name  Ambrette  was  given  to  the  variety  on  account  of  its  musk-like  flavor,  resembling 
the  scent  of  the  flower  which  in  France  is  called  Ambrette.  Fruit  below  medium,  globular- 
oval,  tapering  toward  stalk,  yellowish-olive;  flesh  yellowish  or  greenish-white;  formerly 
held  in  high  esteem  but  now  ranking  only  as  second-rate;  Nov.  to  Jan. 
Ambrette  d'fite.  i.  Leroy  Diet.  Pom.  1:111,  fig.  1867. 

This  variety  was  first  mentioned  in  1628  by  Le  Lectier  under  the  name  Besi  de  Mouil- 
leres.  Fruit  small,  spherical,  narrowing  a  little  at  the  summit,  yellowish,  often  rough  to 
the  touch,  speckled  with  gray  dots  and  always  washed  with  clear  brownish-red  on  the  side 
next  the  sun;  flesh  dull  white,  breaking,  containing  some  grit  around  the  core;  juice  sufficient, 
sugary,  acidulous,  rather  delicately  musky;  second;  Aug.  and  Sept. 


244  THE   PEARS   OF   NEW   YORK 

Ambrosia,     i.  Jour.  Hort.  N.  S.  14:326,  fig.     1868.     2.  Hogg  Fruit  Man.  177.     1884. 

Switser,  writing  in  England  in  1724,  said  that  this  variety  was  introduced  to  that 
country  from  France  "  among  that  noble  collection  of  fruit  that  was  planted  in  the  Royal 
Gardens  in  St.  James's  Park  soon  after  the  Restoration,  but  is  now  cut  down."  No  French 
author,  however,  appears  to  mention  it  under  this  name.  It  was  formerly  to  be  found 
in  many  old  English  gardens  but  now  seems  to  have  dropped  out  of  favor.  Fruit  medium, 
globular-obovate,  greenish-yellow,  slightly  russeted  and  covered  with  small,  gray  specks; 
flesh  buttery  and  in  England  possessing  a  high  flavor,  melting,  rich,  sugary,  perfumed; 
first  for  dessert;  Sept.  but  does  not  keep  long. 
Amedee  Leclerc.  i.  Leroy  Diet.  Pom.  1:113,  fig-  1867. 

Raised  by  Le'on  Leclerc,  Laval,  Mayenne,  Fr.  It  first  bore  fruit  in  1849.  Fruit 
medium,  conic-cylindrical,  often  irregular  in  form  and  bossed,  pale  yellow,  dotted,  streaked 
and  veined  with  russet;  flesh  white,  fine,  semi-melting;  second;  Feb. 

Amelie  Leclerc.     i.  Mas  Le  Verger  3:  Pt.  2,  i,  fig.  97.     1866-73.     2-  Leroy  Diet.  Pom. 
1:114,  fig.     1867. 

This  excellent  pear  was  raised  by  Leon  Leclerc,  Laval,  Mayenne,  Fr.  The  original 
tree  first  bore  fruit  in  1850,  and  appeared  then  to  be  12  years  old.  Introduced  to  this 
country  about  1868.  Fruit  medium,  globular-ovate,  somewhat  uneven  in  outline,  obtuse, 
pale  yellow,  dotted  and  veined  with  russet  and  washed  with  rose-carmine  on  the  cheek 
next  the  sun;  flesh  white,  fine,  melting,  full  of  juice,  sugary,  acidulous,  perfumed;  first; 
Sept.  and  Oct. 
America.  I.  Mag.  Hort.  23:205,  fig.  12.  1859.  2.  Downing  Fr.  Trees  Am.  658.  1869. 

It  was  said  of  Francis  Dana,  the  indefatigable  pomologist  of  Boston,  that  he  saved 
the  seed  of  all  good  pears  that  he  ate,  and  that  from  these  he  produced  sixteen  new, 
good  varieties  of  which  America  was  one.  It  is  a  handsome  pear  and  in  1859  was  con- 
sidered an  important  acquisition  because  it  ripens  in  the  early  part  of  the  winter  when  the 
number  of  choice  varieties  is  limited.  Fruit  very  large,  globular-ovate,  somewhat  angular, 
with  an  uneven  surface,  dull  greenish-yellow,  much  clouded  with  dull  russet,  and  sprinkled 
heavily  with  large  russet  dots;  flesh  yellowish -white,  rather  coarse,  semi-melting,  sugary, 
buttery,  pleasant,  rich  in  flavor  and  having  a  refreshing  aroma;  good;  keeps  well;  Dec. 
Amie  Verdier.  i.  Mass.  Hort.  Soc.  Rpt.  40.  1871. 

One  of  a  collection  of  42  new  varieties  of  pears  exhibited  by  Marshall  P.  Wilder 
at  the  annual  exhibition  of  the  Massachusetts  Horticultural  Society  in  1871,  for  which 
Mr.  Wilder  obtained  the  "  first  prize  for  new  pears."  Fruit  medium,  obovate,  inclining 
to  turbinate,  yellow,  with  brownish-red  cheek  and  some  traces  of  russet ;  flesh  white,  very 
melting,  juicy  and  rich.  Promised  to  be  fine. 
Amiral.  i.  Leroy  Diet.  Pom.  1:115,  %•  1867.  2.  Hogg  Fruit  Man.  478.  1884. 

Cardinale.     3.  Prince  Pom.  Man.  1:90.     1831. 

A  fine  old  French  pear  of  unknown  origin  but  mentioned  by  Olivier  de  Serres  in  his 
Theatre  d'agriculture  in  1600.  Fruit  large,  pyramidal,  rather  uneven  in  outline,  dark 
greenish-yellow  and  wa'shed  with  brilliant  red  on  the  side  next  the  sun;  flesh  white,  fine, 
tender,  melting,  free  from  grit,  very  juicy,  rich  and  perfumed  with  anis;  first  rate  dessert 
pear;  seeds  usually  abortive;  Sept.  and  Oct. 


THE  PEARS  OF  NEW  YORK  245 

Amiral  Cecile.     i.  Leroy  Diet.  Pom.  1:117,  %•     l867-    2-  Hogg  Fruit  Man.  478.     1884. 

Admiral  CGcile.     3.  Mathieu  Nom.  Pom.  166.     1889. 

Raised  by  M.  Boisbunel,  nurseryman  at  Rouen,  from  seed  sown  in  1846;  fruited  for 
the  first  time  in  1858.  Fruit  medium,  globular-obovate,  yellowish-green  changing  to 
lemon-yellow,  thickly  dotted  and  mottled  with  gray-russet;  flesh  fine,  whitish,  melting, 
gritty  at  core,  juicy,  sweet  and  delicately  perfumed;  first  rate  dessert  pear;  Oct.  to  Dec. 
Amire  Joannet.  i.  Duhamel  Trait.  Arb.  Fr.  2:125,  1768.  2.  Hogg  Fruit  Man.  478. 
1884. 

An  ancient  pear  written  of  in  1660  by  Claude  Mollet.  It  bears  the  name  of  Joannet 
because  in  some  parts  of  France  it  ripens  about  St.  John's  Day,  the  24th  of  June.  Fruit 
small,  regularly  pyriform,  slightly  obtuse,  smooth,  pale  greenish-yellow  changing  to  a 
deep  waxen-yellow,  washed  with  pale  rose;  flesh  white,  semi-fine,  tender,  juicy,  sugary, 
impregnated  with  a  perfume  of  musk,  quite  agreeable;  second;  June  and  July. 
Amlisberger  Mostbirne.  i.  Loschnig  Mostbirnen  72,  fig.  1913. 

A  perry  pear  found  in  Switzerland  and  first  published  in  1885.     Fruit  medium,  globular, 
yellowish-green  changing  at  maturity  to  light  yellow,  dotted  with  dark  russet;  excellent 
but  not  good  for  transportation;  Sept.  and  Oct. 
Amour,     i.  Leroy  Diet.  Pom.  1:120,  fig.     1867. 

Tresor.     2.  Duhamel  Trait.  Arb.  Fr.  2:236.     1768. 

M.  Duhamel  du  Monceau  styled  this  the  largest  of  all  pears  and  sufficiently  sweet  to 
be  eaten  raw  by  those  whose  taste  is  not  too  exacting,  but  very  good  for  cooking  and  far 
superior  to  the  Catillac  and  Pound  pears.  Origin  obscure.  Fruit  very  large;  form  like 
that  of  the  quince,  much  swelled  at  the  middle,  extremely  mammillate  at  each  pole;  skin 
rough  to  the  touch,  dull  yellow,  dotted,  striped  and  mottled  with  fawn  and  showing  some 
brownish  spots;  flesh  white,  semi-melting,  free  from  grit,  juicy,  very  saccharine  and  well 
perfumed;  second  for  dessert,  first  for  the  kitchen;  Nov.  to  Feb. 
Amstettner  Mostbirne.  I.  Loschnig  Mostbirnen  30,  fig.  1913. 

Lower  Austria;  perry  pear.     Fruit  rather  large,   long-pyriform,   obtuse,   somewhat 
irregular,  smooth,  bright  green  turning  yellow  at  maturity;  flesh  whitish,  rather  granular 
and  sometimes  rather  bitter;  Oct. 
Ananas,     i.  Christ  Handb.  532.     1817.     2.  Leroy  Diet.   Pom.  1:122,  fig.     1867. 

Ananas  was  originally  introduced  to  Holland  from  France  where  it  had  been  cultivated 
for  many  years  under  the  name  De  Bouchet,  a  name  given  to  it  during  the  reign  of  Louis 
XIV,  1643-1715,  by  La  Quintinye,  Director  of  the  Royal  Gardens.  Fruit  medium;  form 
rather  variable,  generally  globular,  height  and  breadth  being  equal;  color  bright  green 
changing  to  yellowish-green  at  maturity,  with  some  tinge  of  red  on  the  side  next  the  sun, 
strewed  with  brown-russet  dots;  flesh  white,  melting,  somewhat  gritty,  juicy,  sugary; 
first  for  dessert;  Sept. 

Ananas  de  Courtrai.     i.  Ann.  Pom.  Beige  2:13,  fig.     1854.    2.  Leroy  Diet.  Pom.  1:124, 
fig.     1867. 

Ananas  de  Courtray.     3.  Mas  Pom.  Gen.  1:79,  fig.  40.     1872. 

The  origin  of  this  variety  is  unknown,  but  it  is  believed  to  have  been  a  chance  seedling 
raised  at  Courtrai,  Flanders,  as  M.  Six,  who  established  himself  in  that  town  in  the  business 


246  THE   PEARS   OF   NEW  YORK 

of  a  gardener  about  the  year  1784,  found  it  already  extensively  grown  there.     Fruit  large, 
pyramidal  and  often  inclining  to  oval,  bright  yellow  changing  to  lemon-yellow  and  .much 
dotted  and  splashed  with  light-colored  russet;  flesh  white,  fine,  juicy,  well  perfumed  and 
with  a  flavor  suggestive  of  cinnamon  and  musk;  very  good;  Aug.  and  Sept. 
Ananas  d'fite.     i.  Hogg  Fruit  Man.  480.     1884. 

This  is  not  the  Dutch  variety  of  Knoop  but  rather  the  type  known  in  the  British  Isles 
as  Ananas  d'Ete  or  King  William  Pear.  Fruit  above  medium,  obtuse-pyriform,  yellowish- 
green  with  brownish  tinge  next  the  sun  and  covered  with  large,  rough,  brown -russet  dots; 
flesh  delicate,  buttery,  melting,  with  a  pleasant,  perfumed  flavor;  first;  mid-Sept. 
Andouille.  i.  Leroy  Diet.  Pom.  1:126,  fig.  1867.  2.  Mas  Pom.  Gen.  6:m,  fig.  440. 
1880.' 

The  origin  of  this  variety  is  unknown  beyond  the  fact  that  it  was  cultivated  near 
Montfaucon,  Maine-et-Loire,  Fr.,  previous  to  1850.  At  first  it  was  known  as  the  "  Poly- 
forme  "  owing  to  its  very  variable  shape  but  was  subsequently  given  its  present  name 
which  is  that  of  a  twist  of  tobacco.  Fruit  medium  or  rather  large,  conic-pyriform,  but 
often  irregular  and  variable,  sometimes  much  swelled  below  the  middle,  mammillate  around 
the  calyx,  yellow,  washed  with  fawn;  flesh  white,  rather  fine  and  buttery,  gritty,  melting; 
juice  sweet  and  perfumed;  second;  late  Sept. 
Andrew  Murray,  i.  Guide  Prat.  80.  1895. 

Fruit  small,  ovate,  yellow;  flesh  fine,  melting,  juicy;  good;  end  of  winter  and  spring. 
Tree  fertile  and  moderately  vigorous. 
Andrews,     i.  HoveyFr.  Am.  1:97,  PI.     1851.    2.  Downing  Fr.  Trees  Am.  451,  fig.     1857. 

Samuel  Downer  introduced  this  pear  soon  after  the  Massachusetts  Horticultural 
Society  was  organized  in  1829.  He  stated  "  that  it  originated  in  Dorchester,  and  that  the 
original  tree  was  purchased  about  60  years  ago  by  John  Andrews  of  Boston."  Fruit  rather 
large,  pyriform,  one-sided,  pale  yellowish-green,  with  a  dull  red  cheek;  flesh  greenish- 
white,  full  of  juice,  melting,  having  a  vinous  flavor;  first;  early  Sept. 
Ange.  i.  Duhamel  Trait.  Arb.  Fr.  2:138.  1768.  2.  Leroy  Diet.  Pom.  1:131,  fig.  1867. 
3.  Hogg  Fruit  Man.  480.  1884. 

This  is  one  of  the  most  ancient  varieties  in  France.  At  a  very  early  date  it  was  dedi- 
cated to  the  "  Angels  "  and  later  to  the  "  Virgin  Mary  "  and  was  known  by  the  two  names 
simultaneously  from  the  sixteenth  to  the  nineteenth  century.  Fruit  small  to  medium, 
variable  but  generally  more  globular-turbinate  than  oblong  or  ovate,  deep  green  changing 
to  yellow,  dotted  with  gray,  washed  with  red-brown  on  the  side  to  the  sun;  flesh  white, 
melting,  very  juicy,  sugary,  acidulous,  having  a  strong  perfume  of  anis;  first  for  dessert 
and  also  for  preserves;  Aug.  and  Sept. 
Angel,  i.  Thomas  Am.  Fruii  Culi.  693.  1897. 

Originated  at  Ghent,  N.  Y.     Fruit  large,  handsome;  poor,  early. 
Angeline.     i.  Dochnahl  Fuhr.  Obstkunde  2:134.     1856. 

A  seedling  of  Van  Mons,  1852.  Fruit  medium,  often  rather  ovate,  light  green 
changing  to  light  yellow,  somewhat  blushed,  finely  dotted;  flesh  very  fine,  white,  buttery, 
sweet,  tartish,  juicy;  first  for  table  and  market;  late  Aug.  The  tree  is  best  grown  as  a 
dwarf. 


THE   PEARS   OF   NEW   YORK  247 

Angelique  de  Bordeaux,     i.  Duhamel  Trait.  Arb.  Fr.  2:214,  PL  XLVII,  fig.  5.     1768. 
2.  Lindley  Guide  Orch.  Card.  391.     1831.     3.  Leroy  Diet.  Pom.  1:133,  figs.     1867. 

St.  Martial.    4.  Prince  Pom.  Man.  1:79.     1831. 

Henri  Manger  thought  this  pear  identical  with  the  pear  Liceriana  or  Liciniana 
of  which  Pliny  spoke  and  which  bears  the  name  of  Licinius,  the  Roman  tribune  and  consul. 
In  1690  Jean  Merlet  described  a  pear  under  the  name  Angilique  which  appears  to  be  the 
same,  and  said  it  was  much  esteemed  in  Languedoc  under  the  name  Saint-Martial.  It 
remains  that  its  origin  is  ancient  and  uncertain,  though  it  it  seems  quite  likely,  as  M.  Leroy 
thought,  that  it  originated  in  Languedoc,  Gironde,  Fr.  Switser  considered  it  was  intro- 
duced into  England  about  1708.  For  upwards  of  100  years  it  was  grown  there  under  the 
name  Saint  Martial.  It  does  not  appear  when  it  was  first  brought  to  this  country.  Fruit 
above  medium  to  large,  obtuse-pyriform,  uneven  in  outline,  glossy  green  changing  as  it 
ripens  to  pale  yellow  or  greenish-yellow,  the  whole  strewed  with  brown  dots  and  a  few 
patches  of  russet;  flesh  whitish,  semi-fine,  sweet  and  sugary,  breaking,  agreeable,  not  rich 
in  perfume;  second  for  dessert  and  cooking;  Jan.  to  Apr. 
Angelique  Cuvier.  i.  Mathieu  Norn.  Pom.  169.  1889.  2.  Guide  Prat.  72.  1895. 

Fruit  medium,  acute-pyriform,  almost  entirely  covered  with  fawn  on  a  yellow  ground; 
flesh  fine,  melting,  juicy;  good;  Sept.  and  Oct.     Tree  vigorous  and  fertile. 
Angelique  Leclerc.     i.  Leroy  Did.  Pom.  11:137,  fig-      1867.     2.  Mas  Pom.  Gen.  3:7, 
fig.     100.     1878. 

This  variety  was  raised  from  seed  by  L£on  Leclerc,  Laval,  Mayenne,  Fr.,  about  1848. 
Fruit  medium  and  often  large,  regular,  long-ovate,  greenish-yellow,  shaded  with  pale 
rose  on  the  cheek  next  the  sun  and  dotted  with  russet;  flesh  white,  very  closely  grained, 
melting,  rough  or  gritty  round  the  core,  juicy,  sugary,  acidulous,  having  a  delicate  aroma; 
first;  Oct.  to  Dec. 

Angelique  de  Rome.     i.  Duhamel  Trait.  Arb.  Fr.   2:239.     1768.     2.  Leroy  Diet.  Pom. 
1:136,  fig.     1867. 

With  the  exception  of  M.  Duhamel  du  Monceau,  no  pomologist  of  the  sixteenth  or 
seventeenth  century  mentioned  this  pear.  Henri  Manger  writing  in  1783,  thought  it 
identical  with  the  "  pira  Tiberiana,"  a  variety  which  Pliny  tells  us  was  a  favorite  with  the 
Emperor  Tiberius.  Fruit  medium,  globular,  obtuse-pyriform,  darkish  yellow,  dotted  with 
fine  gray  spots,  always  washed  with  rose  on  the  side  next  the  sun;  flesh  whitish,  a  little 
coarse,  gritty  around  the  core,  full  of  rich,  sugary  juice;  second;  Oct  to  Dec. 
Angleterre  d'Hiver.  i.  Duhamel  Trait.  Arb.  Fr.  2:198.  1768.  2.  Leroy  Diet.  Pom. 
1:138,  fig.  1867. 

According  to  Leroy  this  variety  was  grown  in  France  in  the  middle  of  the  seventeenth 
century,  its  grafts  having  been  brought  from  England.  Fruit  medium,  oblong-obovate- 
pyriform,  pale  yellow,  spotted  with  fawn  and  slightly  washed  with  red;  flesh  white,  semi- 
fine,  melting,  rather  gritty  around  the  core,  juicy,  sugary,  with  a  sweet  and  agreeable 
flavor;  a  good  kitchen  pear;  Dec.  to  Mar. 

Angleterre  Nain.     i.  Leroy  Diet.  Pom.  1:140,  fig.     1867.    2.  Downing  Fr.   Trees  Am. 
661.     1869. 

This  variety  was  raised  from  seed  in  1832  at  Paris  by  Edouard  Sageret.     It  appeared 


248  THE  PEARS  OF  NEW  YORK 

first  under  the  name  Angleterre  parfumee  and  was  so  published  in  1835,  but  for  some  reason 
was  renamed.  Fruit  rather  above  than  below  medium,  turbinate,  obtuse,  swelled  and 
always  more  enlarged  on  one  side  than  on  the  other;  skin  rough  to  the  touch,  dull  green, 
uniformly  dotted  with  clear  russet;  flesh  whitish,  fine,  breaking,  gritty  at  the  center;  juice 
abundant,  fresh,  sweet,  with  a  musky  savor;  first;  Sept.  and  Oct. 

Angobert.     i.  Leroy   Diet.    Pom.    1:142,   fig.     1867.     2.  Downing  Fr.    Trees   Am.   661. 
1869. 

A  Gobert.     3.  Duhamel  Trait.  Arb.  Fr.  2:191.     1768. 

Toward  the  end  of  the  eighteenth  century,  1780-83,  Henri  Manger  claimed  that  he 
had  identified  the  Angobert  with  the  Signina  or  Testacea  of  Columella  and  Pliny.  Fruit 
very  large,  variable  but  generally  obovate-pyriform,  distorted,  enlarged  around  the  calyx 
end,  dull  yellow,  dotted  and  streaked  with  fawn,  washed  with  red  on  the  side  of  the  sun; 
flesh  white,  coarse,  juicy,  sweet,  having  a  rather  agreeable  after-flavor  of  musk;  third  for 
the  table  but  first  for  the  kitchen. 
Angoisse.  x.  Leroy  Diet.  Pom.  1:145,  fig.  1867. 

Winter  Bon  Chretien.     2.  Hogg  Fruit  Man.  666.     1884. 

This  is  one  of  the  most  ancient  French  pears  having  been  described  in  the  year  1094 
in  a  chronological  manuscript  attributed  to  Geoffrey,  the  Prior  of  the  Benedictine  monastery 
of  Vigeois  in  the  Diocese  of  Limoges,  in  which  it  was  stated  to  have  derived  its  name  from 
the  village  of  Angoisse  in  the  old  Province  of  Limonsin,  Fr.  Fruit  small  to  medium,  turbi- 
nate, obtuse,  swelled,  golden-yellow,  dotted,  marbled  with  fawn  and  washed  with  brownish- 
red  on  the  side  to  the  sun;  flesh  whitish,  slightly  melting,  coarse,  always  very  gritty  at 
the  center;  juice  excessively  abundant,  acidulous,  sugary;  third  for  dessert,  second  for 
cooking,  first  for  cider;  Dec.  to  Apr. 
Angora,  x.  Leroy  Diet.  Pom.  1:147,  fig.  1867.  2.  Mas  Pom.  Gen.  5:35,  fig.  306.  1880. 

This  is  a  member  of  a  group  of  pears  rather  loosely  termed  Pound  Pears.  By  some 
authors  Angora  is  given  as  a  synonym  for  Belle  Angevine  or  Uvedale's  St.  Germain.  In  an 
account  of  a  voyage  he  undertook  in  1700  on  command  of  King  Louis  XIV  of  France, 
M.  Tournefort,  the«noted  botanist,  states  that  he  saw  at  Beibasas,  Asia  Minor,  the  pears 
known  in  Constantinople  as  Angora.  In  1832,  L£on  Leclerc  imported  it  into  France 
from  Constantinople,  having  obtained  it  with  difficulty  through  the  French  Amabassador 
at  the  Golden  Horn.  Fruit  above  medium  to  large,  pyriform,  obtuse,  swelled  around 
the  center,  rather  irregular  in  form;  skin  thick,  hard  to  cut,  pale  yellow,  finely  dotted  with 
fawn  and  bearing  some  patches  of  fawn;  flesh  white,  rather  coarse,  semi-melting,  gritty 
at  the  center;  juice  plentiful  and  rich  in  sugar  after  the  manner  of  sweet  wine,  little  perfume; 
second;  Oct.  and  Nov. 
Angoucha.  i.  Guide  Prai.  82.  1876.  2.  Mas  Pom.  Gen.  7:43,  fig.  502.  1881. 

Originated  in  the  Department  of  the  Aube,  France.  In  the  arrondisements  of  Troyes 
and  Bar-sur-Seine  it  is  also  called  Courte  queue  i.  e.  "  Short  Stem;  "  and  by  M.  Baltet- 
Petit,  it  was  described  in  the  "  Annales  de  Flore  et  Pomone,"  under  the  name  Belle  Chaouce, 
the  name  of  the  canton  where  it  was  very  generally  cultivated.  Fruit  medium,  obtuse- 
conic-ovate,  regular  in  contour,  dark  green  sprinkled  with  numerous  regularly  spaced, 
brown  dots  often  comingled  under  a  cloud  of  russet  of  same  color,  at  maturity  the  green 


THE    PEARS   OF   NEW   YORK  249 

becomes  an  intense  yellow,  the  russet  golden,  and  on  the  side  of  the  sun  is  a  wash  of  light 
orange-red;  flesh  yellowish-white,  semi-fine,  dense,  breaking;  juice  sufficient  and  rich  in 
sugar;  good  for  cooking,  winter. 

Ann*  Audusson.     i.  Pom.  France  3:No.    no,   PI.    no.     1865.    2.  Leroy   Diet.    Pom. 
1:149.     1867. 

Anna  Audisson.     3.  Downing  Fr.  Trees  Am.  66 1.     1869. 

In  1828  or  1830,  M.  Audusson,  a  nurseryman  at  Angers,  Fr.,  obtained  this  variety 
from  a  bed  of  mixed  seeds.  Fruit  medium  or  rather  less,  single  or  in  pairs,  rarely  in 
clusters,  turbinate-obtuse,  always  rather  swelled,  irregular,  yellowish-green  dotted  with 
fawn  and  splashed  with  reddish  markings  on  the  side  next  the  sun;  flesh  whitish,  buttery, 
fine,  melting,  often  mealy,  gritty  around  the  core,  juicy,  acidulous,  only  slightly  saccharine 
or  perfumed;  third;  Nov.  to  Jan. 
Anna  Nelis.  i.  Leroy  Diet.  Pom.  1:150.  1867. 

M.  Grdgoire,  Jodoigne,  Bel.,  raised  this  pear  from  a  bed  of  mixed  seeds  made  in 
1833.     It  was  first  reported  in  1849.     Fruit  second  quality  for  dessert;   maturity  Apr. 
to  May. 
Anne  de  Bretagne.     i.  Mathieu  Nom.  Pom.  169.     1889.     2.  Guide  Prat.  84.     220.     1895. 

Anne  of  Brittany.     3.  Card.  Chron.  3rd  Ser.  5:18.     1889. 

On  trial  with  Simon-Louis  Brothers,  Metz,  Lorraine,  1895.     Fruit  medium  to  large, 
yellow,  glossy,  sometimes  colored  with  vermilion  where  exposed  to  the  sun;  flesh  fine, 
melting,  slightly  acidulous;  first;  Nov.  to  Jan. 
Anthony  Thacher.     i.  Am.  Pom.  Soc.  Rpt.  102.     1875.    2.  hid.  Hort.  Soc.  Rpt.  42.     1875. 

One  of  four  varieties  exhibited  by  Robert  Manning  at  the  Chicago  meeting  of  the 
American  Pomological  Society  in  1875  as  the  "  Centennial  Pears."     The  fruit  grew  upon 
a  tree  which  was  235  years  old  that  season.     Fruit  medium  in  size,  ovate-pyriform,  green, 
changing  to  yellow  at  maturity;  of  tolerable  quality;  ripening  early  in  Sept. 
Antoine.     i.  Mas  Pom.  Gen.  7:180,  fig.  572.     1881. 

A  seedling  raised  by  M.  Pariset  in  France  in  1852  and  first  published  in  1867.  Fruit 
large,  nearly  cylindrical,  truncated  at  both  ends;  bright  green  sown  with  numerous  large, 
brown  dots,  a  network  of  russet  covering  most  of  the  surface,  the  basic  green  passing  at 
maturity  to  lemon-yellow,  the  russet  changing  to  gold,  with  the  side  next  the  sun  often 
sprinkled  with  small  specks  of  blood-red;  flesh  yellowish-white,  fine,  melting  yet  a  little 
gritty  near  the  core,  full  of  saccharine  juice  richly  perfumed;  first;  mid-winter. 
Antoine  Delfosse.  i.  Guide  Prat.  82.  1876.  2.  Baltet  Cult.  Fr.  320,  331,  332.  1908. 

Raised  by  M.  Gre'goire  of  Jodoigne,  Bel.,  about  1870.     Fruit  medium,  ovate,  truncated, 
dull  green  passing  into  dull  yellow,  covered  with  fawn  spots;  flesh  fine,  melting,  juicy, 
saccharine,  exquisite;  late  Nov. 
Antoinette,     i.   U.  S.  D.  A.  Pat.  Of.  Rpt.  397.     1858.     2.  Guide  Prat.  82.     1876. 

The  parent  tree  was  found  in  the  commune  of  Camsegret,  Fr.,  and  is  not  to  be  con- 
fused with  Beurrd  Antoinette,  another  and  probably  earlier  variety.  Fruit  medium  size, 
handsome ;  flesh  perfumed ;  Oct.  and  Nov.  In  the  report  of  the  Department  of  Agriculture 
for  1858  it  was  said  in  Massachusetts  to  make  "  a  handsome  pyramidal  tree,  promising 
well." 


250  THE    PEARS   OF   NEW   YORK 

Anversoise.     i.  Guide  Prat.  84.     1895. 

Introduced  by  Daras  de  Naghin,  Antwerp,  Bel.,  prior  to  1895.     Fruit  rather  large  and 
very  similar  to  Marie-Louise;  flesh  fine,  juicy,  sugary,  pleasantly  perfumed;  Oct.  and 
Nov.     The  tree  is  moderately  vigorous  and  very  prolific. 
Apfelblattrige  Azerolbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:197.     1856. 

An  apple-leaved  variety;  German.  Fruit  small,  globular,  yellow,  blushed  with  red; 
flesh  white,  rather  gritty,  sweet,  melting;  seedless;  third  for  dessert,  first  for  kitchen;  Aug. 
Apothekerbirne.  i.  Oberdieck  Obst-Sort.  238.  1881. 

To  be  found  in  the  Rhine  country  and  especially  at  Nuremberg.     Fruit  medium; 
ovate,  smooth  and  shining,  green  changing  to  yellow,  often  with  some  light  russet,  and 
numerous  russet  dots;  flesh  yellowish-white,  breaking,  very  tender,  sweet,  with  an  aroma 
of  cinnamon  and  sweet  flavor;  very  good  for  household  purposes;  Oct. 
Apple,     i.  Griffing  Bros.  Cat.  12,  fig.     1909. 

Said  to  have  originated  near  Palatka,  Fla.,  from  a  Japanese  sort  and  introduced  about 
1909.     Fruit   large,    roundish,    light    green    becoming  lemon-yellow;  flesh  white,   crisp, 
juicy;  ripens  with  Le  Conte. 
Apple  Pear.     i.  Prince  Pom.  Man.  1:1831.     2.  Downing  Fr.  Trees  Am.  662.     1869. 

Poire-Pomme.     3.  Mas  Pom.  Gen.  1:173,  %•  87.     1872. 

This  variety  is  of  ancient  but  unknown  origin.  Several  varieties  have  been  described 
under  this  name,  but  the  pear  here  described  is  the  German  variety  spoken  of  by  J.  V. 
Sickler  about  1800  and  extensively  grown  in  the  environs  of  Sachsenburg  and  Kanneburg. 
Fruit  below  medium,  globular-oblate,  not  regular,  olive-yellow,  much  dotted  and  russeted, 
and  moderately  washed  with  brownish-red  on  the  side  exposed  to  the  sun;  flesh  yellowish- 
white,  watery,  fine  and  melting,  granular  around  the  core,  without  much  perfume;  second; 
Nov.  and  Dec. 
Appoline.  i.  Guide  Prat.  82.  1876.  2.  Mas  Pom.  Gen.  5:161,  fig.  369.  1880. 

Obtained  from  seed  by  President  Parigot  of  Poitiers  in  1845.  It  was  propagated  by 
M.  Larclause  but  the  date  of  its  first  introduction  is  unknown.  Fruit  rather  small,  nearly 
round  or  globular-ovate  in  form;  color  rather  deep  and  dull  green  with  a  few  small  dots, 
and  some  traces  of  brown  russet  on  both  the  summit  and  the  base  of  the  fruit ;  flesh  white, 
tinted  with  green,  fine,  very  melting,  a  little  gritty  about  the  core,  full  of  sugary  juice, 
slightly  acid  with  an  agreeable  flavor. 
Agua  de  Valence,  i.  Mas  Pom.  Gen.  6:25,  fig.  397.  1880. 

M.  Mas  received  this  pear  from  Adrien  Se'ne'clauze,  a  nurseryman  at  Bourg-Argental, 
Loire,  Fr.  Fruit  medium,  irregular,  globular,  bright  green  passing  to  lemon-yellow, 
speckled  with  large  and  numerous  deep  green  spots  which  are  the  more  apparent  on  the 
side  next  the  sun,  well-exposed  fruits  washed  with  blood-red  round  the  spots  which 
become  yellowish;  flesh  white,  fine,  tender,  melting,  juicy,  sweet;  good;  Aug. 
Aqueuse  d'Esclavonie.  i.  Mas  Pom.  Gen.  3:63,  fig.  128.  1878. 

Count  Bressler,  Fernsee,  Hung.,  sent  this  variety  in  1842  to  Liegel.  Two  years  later 
Mas  received  it  from  Mr.  Hartwill,  Director  of  the  gardens  at  Nikita  in  the  Crimea,  Rus., 
under  the  name  Achahig  I.  Fruit  medium,  obovate,  acute-pyriform;  color  pale  green, 
sown  with  numerous  and  distinct  very  small  dots  of  a  deeper  shade;  flesh  whitish,  rather 


THE  PEARS  OF  NEW  YORK  251 

coarse,  melting,  gritty  around  the  core,  abundant  sweet  juice,  sugary,  but  without  any 

appreciable  perfume;  Sept.  and  Oct. 

Aqueuse  de  Meiningen.     i.  Mas  Pom.  Gen.  4:77,  fig.  231.     1879. 

This  variety  is  cultivated  in  the  neighborhood  of  Meiningen,  central  Germany,  but 
its  origin  appears  to  be  unknown.  Fruit  medium  or  nearly  medium,  globular,  turbinate, 
very  regular  in  contour;  skin  thick,  very  bright  green  sprinkled  with  numerous  small  dots 
of  a  darker  shade,  changing  at  maturity  to  pale  yellow  and  more  golden  on  the  side  exposed 
to  the  sun;  flesh  whitish,  coarse,  melting,  fairly  juicy,  saccharine  and  only  slightly  per- 
fumed; third;  Sept. 
Arabella,  i.  Dochnahl  Fuhr.  Obstkunde  2:134.  1856. 

A    seedling   from    Van   Mons,    1852.      Fruit   below  medium,    pale   green,    slightly 
rough,  much  dotted  with  greenish  cinnamon-russet;  flesh  whitish,  very  fine,  sweet,  vinous; 
first  for  dessert;  Sept.  and  Oct. 
Arbre  Courbe.     i.  Card.  Chron.  68.     1848.     2.  Pom.  France  2:  No.  59,  PL  59.     1864. 

Krummholzige  Schmalzbirne.     3.  Dochnahl  Fuhr.  Obstkunde  2:67.     1856. 

Bivort,  successor  of  Van  Mons  in  the  Society's  gardens  at  Louvain,  stated  that  this 
variety  was  gained  by  Van  Mons  about  1830.  Fruit  large,  oblong-obtuse-pyriform;  skin 
rough  to  the  touch,  being  considerably  covered  with  rough,  scaly  russet;  color  bright 
yellow  or  greenish-yellow,  freely  dotted  with  russet  spots;  flesh  white,  rather  fine,  melting, 
juicy,  gritty  around  the  core;  a  dessert  pear,  but  hardly  first-rate;  Sept.  and  Oct. 
Archduke  of  Austria,  i.  Mag.  Hort.  3:50.  1837. 

Manning  in  the  Pomological  Notices  in  the  Magazine  of  Horticulture  said:    "  This  tree 
bears  well  every  year;  the  fruit  is  handsome,  but  very  dry  and  of  inferior  quality.     Ripe 
in  September.     It  may  prove  to  have  been  received  under  a  wrong  name." 
Archiduc  Charles,     i.  Leroy  Did.  Pom.  1:153,  %•     1867. 

Raised  by  M.  Duval,  Hainaut,  Bel.  Fruit  medium  to  large,  short-pyramidal,  bright 
yellow  in  France,  brown-red  next  the  sun,  covered  with  large,  dark-brown  russet  dots  and 
patches;  flesh  fine,  yellowish-white,  juicy,  with  a  very  agreeable  savor;  first;  Nov.  and  Dec. 
Archiduc  d'fite.  i.  Leroy  Did.  Pom.  1:155,  fig.  1867. 

Ognonet.     2.  Duhamel  Trait.  Arb.  Fr.  2:135,  PI.  VIII.     1768. 

An  old  French  variety  described  under  various  names  at  different  times  and  places, 
the  earliest  being  by  Merlet  in  1675.  It  acquired  the  synonym  of  Ognonet  in  the 
eighteenth  century  from  its  swelled  onion-like  form.  Fruit  small,  obovate-obtuse-pyriform ; 
pale  lively  green  changing  to  yellowish-green  as  it  ripens  and  covered  with  dark  red  next 
the  sun  with  numerous  russety  dots  and  some  patches  of  russet;  flesh  yellowish-white, 
semi-fine,  juicy,  gritty,  sugary,  acid,  with  a  slight  flavor  of  anis;  second;  July  and  Aug. 
Archiduc  Jean  d'Autriche.  i.  Kenrick  Am.  Orch.  159.  1832.  2.  Mag.  Hort.  21:146. 

1855- 

Originated  by  Van  Mons  about  1817  and  characterized  by  him  as  "  admirable;" 
otherwise  undescribed. 
Archiduchesse  d'Autriche.     i.  Hogg  Fruit  Man.  483.     1884. 

Raised  by  Van  Mons.  Fruit  medium  or  below,  globular-turbinate,  green,  yellowish- 
green  when  ripe,  blushed  with  brownish-red,  dots  and  stains  of  cinnamon-russet;  flesh 


252  THE   PEARS   OF   NEW   YORK 

white,  semi-melting,  slightly  gritty  at  core,  juicy,  sugary  and  rather  rich  flavor;  second 

rate  dessert;  Sept. 

Arendt  Dechantsbirne.     I.  Dochnahl  Fuhr.  Obslkunde  2:92.     1856. 

Raised  from  seed  by  Van  Mons  at  Louvain,  Bel.     Reported  in  1833.     Fruit  small, 
globular,    uniformly   greenish-yellow,    thickly   dotted;   flesh   aromatic,    vinous;   first   for 
dessert;  late  Nov. 
Argent,     i.  Leroy  Diet.  Pom.  1:156,  fig.     1867. 

Adrianus  Junius,  a  Dutch  botanist  of  the  sixteenth  century,  identified  the  pear  of 
silver  or  the  money  pear  with  the  Nardina  of  the  Romans,  though  his  contemporary, 
Jacques  Dalechamp  of  Normandy  in  his  "  Histoire  des  plantes,"  1585,  connected  it  with 
the  Liceriana  mentioned  by  Pliny.  Nardina  or  Nard  was  an  ointment  smelling  strongly 
of  musk  and  lavender,  from  which  the  ancient  pear  no  doubt  took  its  name,  but  the  flesh 
of  Argent  does  not  give  out  any  such  aroma.  Henry  Manger  writing  in  1783  thought  that 
the  Poire  d' Argent  which  we  have  today  is  the  Liceriana  of  Pliny,  agreeing  with  Dalechamp. 
Fruit  small ;  form  globular-obtuse-pyriform  but  usually  mammillate  at  the  summit,  greenish- 
yellow,  dotted  with  russet  all  over;  flesh  dead  white,  fine  and  melting,  juicy,  gritty  at  core; 
quality  second:  Aug.  and  Sept. 
Argusbirne.  I.  Dochnahl  Fuhr.  Obstkunde  2:73.  1856. 

Raised  from  seed  by  Von  Muckenheim  in  Barmen,  Rhenish  Prussia,  in  1832.  Fruit 
medium,  light  green  to  citron-yellow  without  any  red  blush  but  rust-colored  on  the  cheek 
next  the  sun,  densely  spotted  with  fine  brown  dots,  without  perfume;  flesh  granular, 
melting,  acidulous,  sweet,  with  cinnamon  savor;  second  for  dessert,  first  for  kitchen  use; 
late  Oct. 
Arkansas.  I.  Ragan  Nom.  Pear,  B.  P.  I.  Bui.  126:25.  1908. 

Arkansas  Mammoth.     2.  Mo.  Hort.  Soc.  Rpt.  37.     1896. 

It  has  been  suggested  that  this  may  be  the  Uvedale's  St.  Germain  or  Pound  pear.  Fruit 
large,  long,  obtuse-pyriform,  tapering  at  both  ends,  green,  tinged  with  yellow,  very  much 
marked  with  dots  and  patches  of  russet;  stem  medium  long,  stout,  curved,  inserted  without 
cavity;  calyx  large,  open;  basin  shallow;  flesh  white,  moderately  juicy,  tough  but  crisp, 
astringent;  quality  poor;  a  late  keeper. 

Arlequin  Musque.     i.  Ann.  Pom.  Beige  1:105,  %•     ^53-     2-  Leroy  Diet.  Pom.  1:158, 
fig.     1867. 

Raised  from  seed  by  Van  Mons  and  noted  in  his  catalog  of  1825  under  the  number 
1737.  Fruit  large,  globular-obovate,  even  and  regular  in  outline,  dull  or  olive-green 
which  changes  to  lemon-yellow  on  maturity,  dotted  all  over  with  brown  spots,  washed 
with  fawn  on  the  side  next  the  sun;  flesh  white,  buttery,  melting,  very  sweet,  acid,  rather 
gritty  around  the  core,  juicy  and  having  a  savory  perfume,  sometimes  of  musk;  second; 
in  France  Sept.  and  Oct. 
Arlingham  Squash,  i.  Hogg  Fruit  Man.  484.  1884. 

An  English  pear  deriving  its  name  from  the  village  of  Ariingham.  It  is  in  demand 
for  the  making  of  perry  in  the  neighborhood  of  Hereford,  Eng.  Fruit  globular,  acute- 
pyriform,  rather  irregular  in  outline,  dark  green,  with  a  brownish  tinge  on  the  side  next 
the  sun,  a  good  deal  russeted  all  over;  flesh  white,  juicy,  crisp,  aromatic. 


THE  PEARS  OF  NEW  YORK  253 

Armand  Prevost.     i.  Hogg  Fruit  Man.  484.     1884. 

Origin  unknown.     Fruit  medium,  oblong-obovate,  narrowing  from  the  bulge  to  the 
calyx,  even  and  regular  in  contour;  a  fine  golden-yellow,  with  an  orange  cheek  minutely 
dotted  with  russet;  flesh  half-melting,  juicy,  without  much  flavor;  poor;  Oct. 
Armenie.     i.  Leroy  Diet.  Pom.  1:159,  ng-     1867.     2.  Guide  Prat.  82,  231.     1876. 

Believed  to  have  originated  in  Asia.  Merlet  wrote  of  it  in  1675  and  in  1690  when  it 
had  probably  only  recently  been  introduced  into  France.  Fruit  medium,  globular,  slightly 
flattened  at  the  base  and  nearly  always  mammillate  at  the  summit,  clear  green,  passing 
into  greenish-yellow  at  maturity,  dotted  all  over  with  brown-russet  and  streaked  with 
the  same  around  the  calyx;  flesh  yellowish,  fine,  tender,  semi-breaking,  gritty  at  the  center, 
with  juice  sufficient,  sugary,  slightly  musky,  savory;  second  for  dessert,  first  for  cooking- 
Feb.  to  May. 

Arnold,     i.  Ind.  Hort.  Soc.  Rpt.  103.     1892.    2.  Mass.  Hort.  Soc.  Rpt.  249.     1893.    3. 
///.  Hort.  Soc.  Rpt.  142.     1898. 

Raised  from  seed  by  Arnold  &  Frazier,  Dansville,  Ind.  The  name  Arnold  was 
conferred  upon  it  at  the  meeting  of  the  Indiana  Horticultural  Society,  December,  1892, 
and  in  November,  1893,  it  received  a  first  class  certificate  of  merit  from  the  Massachusetts 
Horticultural  Society.  In  1898,  at  the  December  meeting  of  the  Illinois  State  Horti- 
cultural Society  it  was  reported  "  a  winter  pear  of  good  quality,  apparently  not  ripe  at 
this  season;  of  local  origin;  a  good  keeper;  an  abundant  bearer,"  and  was  recommended 
for  trial  in  the  experiment  station  of  the  State.  Fruit  medium  size,  oblong-pyriform, 
yellow  russeted;  flesh  buttery,  juicy,  melting;  good;  very  late. 

Arthur  Bivort.      i.  Mas  Pom.  Gen.  6:85,  fig.  427.      1880.     2.  Leroy  Diet.  Pom.  1:160, 
fig.     1867. 

Raised  from  seed  by  Van  Mons  who  died  in  1842.  The  variety  did  not  fruit  till 
1850.  Fruit  above  medium,  pyramidal,  very  long,  obtuse,  even  and  regular  in  contour, 
yellowish-green,  slightly  dotted  with  fawn,  washed  with  pale  red  on  the  side  next  the 
sun;  flesh  whitish,  a  little  coarse,  juicy,  melting,  sugary,  acid,  delicately  perfumed; 
first;  Oct. 
Arthur  Chevreau.  i.  Rev.  Hort.  39.  1916. 

Arthur  Chevreau  of  Montreuil,  a  distinguished  French  horticulturist,  obtained  this 
variety  and  exhibited  it  to  the  Horticultural  Society  of  France  in  December,  1915.  It 
was  described  in  the  Journal  of  the  Society  after  official  testing  and  approval.  Fruit  large 
to  very  large,  long  and  regular  in  form,  very  slightly  bossed;  stem  short  and  set  obliquely, 
greenish-yellow  passing  to  dark  yellow,  sprinkled  with  large,  russet  dots;  flesh  rather  fine; 
firm,  very  juicy,  slightly  acidulous,  with  a  very  agreeable  flavor;  good  or  very  good. 
Arundell.  i.  Parkinson  Par.  Ter.  593.  1629. 

A  very  old  English  pear  described  by  Parkinson  as  "  most  plentiful  in  Suffolke,  and 
there  commended  to  be  a  verie  good  peare." 
Aspasie  Aucourt.     i.  Guide  Prat.  84.     1895. 

Origin  unknown  but  thought  to  be  European.  Fruit  medium,  globular-obtuse,  pale 
yellow;  flesh  fine,  melting,  very  juicy,  primrose  in  color,  saccharine,  slightly  perfumed; 
one  of  the  best  of  its  season  for  the  private  garden;  late  July  and  Aug. 


254  THE   PEARS   OF   NEW   YORK 

Aston  Town.     i.  Lindley  Guide  Orch.  Card.  352.     1831.     2.  Hogg  Fruit  Man.  485.     1884. 

An  old  English  variety  raised  at  Aston  in  Cheshire,  and  largely  cultivated  there  and 
in  the  neighboring  counties,  especially  that  of  Hereford.  Fruit  medium  sized,  globular- 
turbinate,  pyriform,  pale  green  but  changing  on  ripening  to  pale  yellow,  covered  with 
numerous  gray-russety  specks;  flesh  yellowish-white,  tender,  buttery,  and  full  of  a  most 
excellent  saccharine,  perfumed  juice;  it  is  a  rich  highly-flavored  pear  of  the  first  rank; 
Oct.  and  Nov.  A  peculiarity  of  its  growth  is  a  tendency  of  the  branches  to  twist. 
Audibert.  i.  Leroy  Did.  Pom.  1:163,  fig.  1867. 

Belle  Audibert.     2.  Prince  Pom.  Man.  1:119.     1831. 

An  old  French  pear  raised  in  the  Department  of  Bouches-des-Rhone,  Fr.,  previous 
to  the  year  1814.  Fruit  medium,  oblong-obovate-pyriform,  greenish-yellow,  extensively 
dotted  with  fawn,  washed  with  tender  rose  on  the  side  next  the  sun  and  often  bearing  some 
small  brownish  stains  on  the  shaded  side;  flesh  very  white,  fine,  juicy,  melting,  sugary, 
vinous,  slightly  acid,  wanting  in  perfume;  third  as  a  fruit  for  dessert  but  first  for  the  kitchen. 
Augier.  i.  Leroy  Diet.  Pom.  164,  fig.  1867.  2.  Mas  Pom.  Gen.  6:119,  fig.  1880. 

Raised  in  1828  b^  M.  Feraut,  Cognac,  Chareute,  Fr.  Fruit  medium  or  nearly 
medium,  ovate-pyriform,  sometimes  a  little  deformed,  but  more  often  regular  in  its  con- 
tour, dark  green,  spotted  with  blackish-gray  dots  which  are  both  numerous  and  prominent ; 
flesh  white,  rather  fine,  breaking,  with  abundant  sweet  juice,  often  too  astringent;  medium; 
late  winter. 
Augustbirne.  i.  Dochnahl  Fuhr.  Obstkunde  2:56.  1856. 

Meiningen,  in  central  Germany,  1847;  classed  among  the  Zuckerbirne  or  sugar  pears. 
Fruit  small,  obtuse-conic,  greenish-yellow  turning  to  yellow,  often  having  a  shining  blush, 
gray  and  green  dots;  flesh  semi-melting,  gritty  near  the  core,  honey-sweet;  second  for 
dessert,  first  for  kitchen  and  market;  Aug. 
Auguste  de  Boulogne,     i.  Leroy  Diet.  Pom.  1:166,  fig.     1867.    2.  Mas  Pom.  Gen.  6:179, 

fig.  474.     1880. 

Probably  a  seedling  of  Van  Mons.     Fruit  small,  globular-ovate,  bossed  and  generally 
contorted,  clear  yellow  dotted  with  fawn  around  the  stem  and  calyx;  flesh  white,  semi-fine, 
extremely  melting,  very  gritty  around  the  core,  juicy,  saccharine,  acidulous,  with  an 
excellent  buttery  flavor;  first;  Oct.  and  Nov. 
Auguste  Droche.     i.  Guide  Prat.  84.     1895. 

Fruit  rather  large,  globular,  acute-pyriform,  somewhat  obovate;  flesh  fine,  melting; 
Jan.  and  Feb.  Tree  vigorous  and  fertile. 

Auguste  June.     i.  Pom.  France  i:No.  4,  PL  4.     1863.     2.  Mas  Le  Verger  2:61,  fig.  29. 
1866-73. 

Raised  from  a  seed  of  the  Beurre"  Giffard  sown  at  the  School  of  Horticulture,  1851. 
Fruit  small,  growing  in  clusters,  sometimes  ovate,  sometimes  short-pyriform,  pale  green 
speckled  with  numerous  gray  dots,  lemon-yellow  at  maturity,  washed  with  deep  blood 
red,  shaded  with  violet  on  the  side  next  the  sun;  flesh  white,  slightly  veined  with  yellow, 
fine,  buttery;  juice  sufficient,  sugary,  vinous,  musky;  first;  Aug. 
Auguste  von  Krause.  i.  Dochnahl  Fuhr.  Obstkunde  2:127.  1856. 

Raised  from  seed  by  Van  Mons;  fruited  in  1852.  Fruit  large,  obtuse-conic;  skin 
rough,  greenish  turning  to  yellow;  flesh  very  juicy;  good;  late  Oct. 


THE  PEARS  OF  NEW  YORK  255 

Auguste  Miguard.     i.  Guide  Prat.  82.     1876.    2.  W.  N.  Y.  Hort.  Soc.  Rft.  25.     1896. 

Introduced    in    France   by   M.    Gre"goire.      Fruit   rather   large,    oblong,    somewhat 
resembling  Louise  Bonne  de  Jersey  in  shape  and  color,  yellow,  with  dull  red  cheek  on  the 
sunny  side;  flesh  melting,  vinous,  very  juicy  and  of  a  pleasing  flavor;  first;  Oct.  to  Dec. 
Auguste  Royer.     z.  Ann.  Pom.  Beige  3:11,  fig.     1855.    2.  Leroy  Diet.  Pom.  z:i68,  fig. 
1867. 

Raised  by  Van  Mons  and  when  brought  under  the  notice  of  the  royal  Commission 
of  Pomology  in  1853  it  was  given  the  name  of  the  President  of  the  Commission.  Fruit 
medium,  obovate-obtuse-pyriform,  one  side  being  habitually  more  swelled  out  than  the 
other;  color  dull  yellow,  dotted  with  gray,  and  almost  entirely  covered  with  fawn;  flesh 
whitish,  fine,  melting,  juicy,  gritty  around  the  core,  sugary,  acid,  with  pleasant  perfume; 
first;  Nov.  Tree  very  vigorous. 

Augustine,     i.  Dochnahl  Fuhr.  Obstkunde  2:110.     1856.     2.  Mas  Le  Verger  2:189,  ng- 
93.     1866-73. 

Originated  by  Van  Mons,  1823.  Fruit  medium,  obovate-obtuse-pyriform,  light 
green  changing  to  yellowish-green,  blushed  with  rose  on  the  side  next  the  sun,  dotted  with 
gray-green  specks;  flesh  nearly  white,  slightly  veined  with  yellow,  fine,  melting,  full  of 
sweet  juice,  delicately  perfumed  and  refreshing;  good;  early  Aug. 
Augustine  Lelieur.  i.  Leroy  Diet.  Pom.  1:169,  fig.  1867.  2.  Mas  Pom.  Gen.  5:43, 
fig.  310.  1880. 

This  variety  is  considered  to  be  of  Belgian  origin.  Leroy  received  it  from  the  garden 
of  the  Society  of  Van  Mons,  Louvain,  in  1854,  and  Mas  received  it  at  Bourg  from  a 
nurseryman  at  Wetteren,  East  Flanders,  in  1859.  Fruit  above  medium,  oblong-obovate- 
pyriform,  a  little  swelled,  bossed,  stalk  bearing  spines  and  implanted  obliquely,  greenish- 
yellow,  russet  and  brown  spots,  stripes  of  fawn  around  the  stalk;  flesh  white,  fine,  melting, 
gritty,  sufficiently  juicy,  sugary,  acid  and  delicate  in  flavor;  first;  Oct.  and  Nov. 
Augustus  Dana.  i.  Downing  Fr.  Trees  Am.  663.  1869. 

Originated  by  Francis  Dana  of  Boston,  Mass.  Fruit  medium  to  rather  large,  globular- 
obtuse  and  varying  from  acute-pyriform  to  obtuse-pyriform,  yellow,  russeted;  flesh 
whitish,  juicy,  melting,  sweet,  slightly  aromatic;  first;  Oct. 

Aurate.     i.  Duhamel  Trait.  Arb.  Fr.  2:122,  PI.  III.     1768.     2.  Dochnahl  Fuhr.  Obstkunde 
2:26.     1856. 

This  ancient  French  pear  appeared  under  the  name  Muscat  de  Nancy  in  Le  Lectier's 
Catalogue  de  son  verger  et  plant  in  1628,  and  was  sold  in  Nancy  over  300  years  ago. 
It  is  extensively  grown  in  Germany  in  the  valleys  of  the  Rhine  and  in  the  plains  of  Coblenz 
and  Mayence  under  the  name  of  Petit-Muscat  rouge,  Muscat  d'ete,  Goldbirne,  etc.  Fruit 
small,  growing  in  clusters,  turbinate,  ventriculous,  obtuse,  regular  in  contour,  dark  green 
at  first,  dotted  with  fawn,  streaked  with  brownish-red  in  the  cavity  and  washed  with 
rose  where  exposed  to  the  sun;  flesh  yellowish-white,  semi-fine  and  semi-melting,  juicy, 
generally  gritty,  saccharine,  vinous,  delicately  musky;  first;  late  Aug. 
Auray.  i.  Leroy  Diet.  Pom.  1:171,  fig.  1867. 

This  was  a  chance  seedling  which  originated  in  Brittany.  Leroy  states  that  he 
cultivated  it  in  Anjou  and  first  entered  it  in  his  catalog  in  1851.  Fruit  rather  large,  ovoid, 


256  THE   PEARS    OF   NEW   YORK 

often  more  swelled  on  one  side  than  on  the  other,  bronze,  with  some  greenish  dots  and 
patches,  the  skin  rough  to  the  touch ;  flesh  whitish,  semi-fine,  semi-melting,  gritty  around 
the  core;  juice  very  abundant,  sugary,  vinous,  sometimes  astringent  and  sometimes  also 
delicate  and  perfumed;  second  only  on  account  of  its  variability,  for  in  the  same  season 
it  may  produce  some  exquisite  fruit,  some  only  good  and  some  only  medium  in  quality. 
Autocrat,  i.  Jour.  Hort.  3rd  Ser.  3:260.  1881. 

Described  in  the  Journal  of  Horticulture,  London,  as  a  new  and  very  large  pear 
ripening  at  the  end  of  October.  It  was  a  seedling  from  Beurre  Capiaumont  and  is  very 
hardy,  robust  and  free,  and  quite  distinct  in  growth  and  fruit. 

Autumn  Bergamot  (English),     i.  Pom.  Mag.  3:120,   PI.     1830.     a.  Lindley  Guide  Orch. 
Card.  352.     1831. 

The  English  Autumn  Bergamot  or  Common  Bergamot  is  a  distinct  variety  and  not 
synonymous  with  the  Bergamotte  d'Automne  of  France.  Writing  in  the  early  part  of 
the  eighteenth  century,  Switzer  stated,  and  his  statement  was  endorsed  by  Lindley  in 
1831,  that  the  Autumn  Bergamot  was  introduced  into  England  in  the  days  of  Julius  Caesar, 
that  it  was  possibly  the  Assyrian  Pear  of  Virgil,  and  was  in  that  case  to  have  been  found 
in  the  "  once  celebrated  and  famous  gardens  of  Alcinous."  This  is  a  doubtful  conjecture, 
though  without  doubt  the  variety  is  of  very  ancient  origin.  Fruit  small,  globular-obtuse, 
yellowish-green,  dull  brown  where  exposed  to  the  sun  and  profusely  speckled  with  gray 
russet;  flesh  greenish-white,  tender,  melting,  somewhat  gritty  at  the  core,  juicy,  and  of 
a  rich  flavor;  a  dessert  pear  of  first  quality;  Oct.  Tree  vigorous,  prolific,  forms  a 
handsome  standard  and  succeeds  on  either  quince  or  pear. 

Autumn  Colmar.     i.  Lindley  Guide  Orch.  Card.  363.     1831.     2.  Hogg  Fruit  Man.  487. 
1884. 

De  Bavay.    3.  Mas  Le  Verger  3:  Pt.  i,  175,  fig.  86.     1866-73.     4-  Leroy  Diet.  Pom. 
1:184,  fig.     1867. 

This  seedling  of  Van  Mons  was  described  in  1830  in  the  London  Horticultural  Society's 
Garden  as  a  new  Flemish  pear.  It  was  received  there  from  Van  Mons  without  a  name 
and  so  became  known  in  the  collection  as  Autumn  Colmar  from  a  fancied  resemblance 
of  its  flavor  to  that  of  the  old  Colmar.  Fruit  large,  obtuse-pyriform,  rounded  at  the 
base,  lemon-yellow,  strewed  with  dots  and  patches  of  russet;  flesh  coarse,  sweet,  juicy, 
astringent,  rather  gritty  at  the  core;  second;  Sept.  and  Oct. 

Autumn  Josephine,     i.  Jour.  Hort.  N.  S.  20:29,  %•     J8?1-    a-  Hogg  Fruit  Man.  488. 
1884. 

Obtained  from  seed  of  Josephine  de  Malines  by  W.  E.  Essington,  Ribbesford  House, 
Bewdley,  Eng.  It  first  produced  fruit  in  1869.  Fruit  large,  obovate-obtuse-pyriform; 
somewhat  flattened  at  the  crown,  greenish-yellow  when  quite  ripe,  russeted  in  patches, 
flesh  yellowish,  with  pale  salmon  tinge  like  that  of  Josephine  de  Malines,  tender,  fine- 
grained, very  juicy,  juice  rich,  sugary,  aromatic;  first,  though  a  little  uncertain;  Oct. 
Autumn  Nells,  i.  Card.  Chron.  124.  1864.  2.  Downing  Fr.  Trees  Am.  664.  1869. 
3.  Hogg  Fruit  Man.  488.  1884. 

Graham  Autumn  Nelis.    4.  Jour.  Hort.  N.  S.  5:331.     1863. 

Raised  from  seed  by  F.  J.  Graham,  Cranford,  Eng.,  about  1852  and  exhibited  before 


THE  PEARS  OF  NEW  YORK  257 

the  British  Pomological  Society  in  1858  under  the  name  Graham's  Bergamot.  It  was 
granted  a  first  class  certificate  from  the  Royal  Horticultural  Society.  Prior  to  being 
placed  on  the  market  in  1863  it  was  renamed  Autumn  Nelis  because  of  the  similarity  of 
the  tree  and  fruit  to  Winter  Nelis.  Fruit  rather  above  medium  and  equal  to  a  large  Winter. 
Nelis,  obovate-pyriform,  greenish-yellow,  almost  entirely  covered  with  brown-russet;  flesh 
yellowish,  very  tender,  melting  and  buttery,  with  abundance  of  rich,  aromatic,  sugary  juice 
and  having  an  exquisite  flavor ;  a  first  class  dessert  fruit ;  Oct. 
Avocat  Allard.  i.  Leroy  Diet.  Pom.  1:173.  1867.  2.  Jour.  Hort.  N.  S.  19:284,  328.  1870. 

Raised  from  seed  of  Doyenne*  Gris  in  1842  by  M.  Gregoire,  Jodoigne,  Bel.  Fruit  small 
to  medium,  obovate-obtuse-pyriform,  lemon-yellow,  much  marbled  and  spotted  with 
russet;  flesh  yellowish-white  and  melting;  juice  very  abundant,  rich,  spicy  and  very 
delicious;  first  rate  for  cooking;  Oct.  and  Nov. 

Avocat   Nelis.    i.  Leroy  Diet.  Pom.  1:173,  fig.     l867.    2.  Mas  Pom.  Gen.  5:47,  fig.  312. 
1880. 

Originated  from  the  seed  beds  of  M.  Gre"goire,  Jodoigne,  Bel.,  in  1846.  Fruit  medium, 
oblong-obovate-pyriform,  compressed  toward  the  summit,  golden-yellow,  dotted  and 
veined  with  fawn  or  russet,  slightly  colored  on  the  side  of  the  sun;  flesh  whitish,  semi-fine, 
semi-melting,  juicy,  apt  to  be  gritty  around  the  core,  sweet  and  perfumed;  second-rate; 
Jan.  to  Apr. 
Avocat  Tonnelier.  i.  Rev.  Hort.  19.  1893. 

The  parent  tree  of  Avocat  Tonnelier  was  raised  at  Nancy,  Fr.,  about  the  year  1848. 
Fruit  medium  and  above,  globular-obtuse-pyriform,  swelled  at  base,  good  yellow-orange  at 
maturity,  finely  dotted  with  rose;  flesh  very  dense,  white,  slightly  tinted,  melting  or  slightly 
breaking,  juicy,  very  sugary,  of  sweet  savor,  rather  recalling  that  of  Bon  Chretien  d'Hiver; 
first  for  cooking;  all  winter. 
Ayer.  i.  U.  S.  D.  A.  Yearbook  428,  PI.  52.  1911. 

Originated  about  1880  from  a  chance  seedling  which  sprang  up  in  a  vineyard  owned 
by  O.  H.  Ayer,  Sibley,  Kan.  It  came  into  bearing  about  1888.  Fruit  medium,  obovate, 
light  greenish  or  pale  lemon-yellow,  frequently  having  a  light  scarlet  blush  on  the  exposed 
side,  and  numerous  minute  russet  dots;  flesh  whitish  or  yellowish-white,  fine,  buttery, 
melting,  juicy;  very  good;  July  and  Aug. 
Aylton  Red.  i.  Hogg  Fruit  Man.  489.  1884. 

A   perry  pear  cultivated  in  Herefordshire,   Eng.,   and  described   as   "  growing  in 
popularity."     Fruit  small,  globular,  turbinate;  skin  covered  with  rough,  russet  dots. 
Azerole.     i.  Leroy  Diet.  Pom.  1:174,  fig.     1867. 

Azerole  is  an  ancient  pear  though  the  date  and  the  circumstances  of  its  origin  are 
unknown.  Jean  Bauhin  mentioned  it  in  his  "  Historia  Plantarum  "  published  in  1650. 
Fruit  very  small,  oblong  or  turbinate,  yellowish-orange,  very  finely  dotted  with  fawn, 
and  blushed  on  the  cheek  exposed  to  the  sun;  flesh  yellowish,  tender,  fine,  soft,  perfumed, 
rather  gritty  around  the  core,  juicy,  sugary;  third;  Sept. 
Baguet.  i.  Mas  Pom.  Gen.  4:15,  fig.  200.  1879. 

The  origin  of  this  pear  is  uncertain  but  a  bulletin  of  the  Society  of  Van  Mons,  1866, 
placed  the  name  of  Baugniet  in  parenthesis,  suggesting  thereby  that  it  was  raised  by  M 
17 


258  THE   PEARS   OF   NEW   YORK 

Baugniet  in  Belgium.     Fruit  large  to  very  large,  oblong-obovate-pyriform,  very  bright 
green  with  grayish  dots  passing  on  ripening  to  bright  lemon-yellow;  flesh  whitish,  semi- 
fine,  rather  buttery,  fair  amount  of  sweet  juice,  acidulous,  sprightly;  of  good  quality  when 
its  acidity  is  not  too  much  developed;  Nov.  and  Dec. 
Bakholda.     i.  Can.  Hort.  17:291.     1894. 

Described  as  a  new  Canadian  variety  in  1894.     Fruit  large;  oblong,  yellow;  flesh 
subacid;  middle  season. 
Baking,     i.  Ragan  Norn.  Pear,  B.  P.  I.  Bui.  126:28.     1908. 

Originated  in  Massachusetts;  an  old  baking  variety.     Season  late. 
Baldschmiedler.     i.  Loschnig  Mostbirnen  74,  fig.     1913. 

A  perry  pear  found  in  Switzerland  and  the  Austrian  Tyrol.     Fruit  small  to  medium, 
globular-conic,  greenish  changing  at  maturity  to  yellow,  dotted  and  speckled  with  russet; 
flesh  granular,  white  and  aromatic;  good  for  transportation;  beginning  of  Oct. 
Balduinsteiner  Kinderbirne.     i.  Dochnahl  Fu.hr.  Obstkunde  2:165.     1856. 

Originated  in  Nassau,  Ger.     Published  in  1806  by  Diel.     Fruit  small;  ovate,  light 
straw-yellow  changing  to  lemon-yellow  at  maturity,  finely  dotted,  and  russeted  on  the 
side  next  the  sun;  flesh  firm,  breaking,  juicy,  very  musky;  first  for  kitchen  use  and  market; 
beginning  of  Oct.  for  two  weeks. 
Balosse.     i.  Leroy  Diet.  Pom.  1:176,  fig.     1867.     2.  Le  Bon  Jard.  362.     1882. 

For  many  centuries  Balosse  has  been  grown  in  France  on  the  banks  of  the  Marne, 
especially  in  the  neighborhood  of  Chalons  where  there  existed  in  1862  a  specimen  which 
was  considered  to  be  more  than  300  years  of  age.  On  account  of  its  abundant  crops  yielded 
without  cultivation,  the  tree  has  been  a  favorite  with  the  farmers  of  France.  Fruit  moderate 
size,  obovate-obtuse-pyriform,  orange-yellow  dotted  with  fawn,  washed  with  dull  red 
on  the  side  to  the  sun;  flesh  whitish,  coarse,  breaking,  gritty,  juicy,  saccharine;  second 
for  the  table,  first  for  the  kitchen;  Jan.  to  April. 
Balsambirne.  i.  Dochnahl  Fuhr.  Obstkunde  2:15.  1856. 

Raised  from  seed  in  the  old  German  duchy  of  Franconia  in  1801.     Fruit  medium, 
pyriform,  yellow,  blushed  and  russeted;  flesh  firm,  juicy,  mild  and  tender,  musky;  first 
for  dessert  and  household;  Aug. 
Bankerbine.     i.  Elliott  Fr.  Book  349.     1854. 

Said  to  be  of  foreign  origin.     Fruit  medium,  obovate,  greenish-yellow,  with  small, 
russet  dots;  flesh  breaking,  coarse;  Oct. 
Banks,     i.  Mass.  Hort.  Soc.  Rpt.  45.     1866. 

A  seedling  raised  by  Dr.  S.  A.  Shurtleff,  Brookline,  Mass.,  which  first  fruited  in  1863. 
Fruit  2j  in.  in  diameter,  turbinate,  rich  yellow,  with  sunny  side  bright  red;  flesh  melting, 
juicy,  very  sweet,  with  much  character;  keeps  remarkably  for  an  early  pear,  valuable 
for  its  great  beauty  and  fine  qualities  and  time  of  ripening;  Aug. 
Baptiste  Valette.     i.  Guide  Prat.  85.     1895. 

Fruit  medium;  flesh  white,  buttery,  very  fine,  melting,  juicy;  matures  early  in  the 
season.     Tree  vigorous,  fertile,  and  pyramidal  in  form. 
Barbancinet.     i.  Mag.  Hort.  26:126.     1860.     2.  Leroy  Diet.  Pom.  1:177,  fig.     1867. 

Found  by  Leroy  in  1849  in  the  commune  of  Saulge"-l'H6pital,  Maine-et-Loire,  Fr., 


THE   PEARS   OF   NEW   YORK  259 

and  was  introduced  by  him  in  1852.  Fruit  medium,  long,  slightly  obtuse,  irregular  pyri- 
form,  contorted  at  the  upper  end,  greenish,  mottled  and  dotted  with  fawn,  washed  with 
rose  on  the  side  to  the  sun;  flesh  greenish,  melting,  fine,  rather  gritty  around  the  core; 
juice  sufficient,  acidulous,  saccharine,  with  a  pleasant  buttery  flavor;  first;  Sept. 
Barbe  Nelis.  i.  Mas  Le  Verger  2:63,  fig.  30.  1866-73.  2-  Leroy  Diet.  Pom.  1:178, 
fig.  1867. 

M.  Gre"goire,  Jodoigne,  Bel.,  obtained  this  variety  in  1848.  Fruit  small  to  medium, 
globular-turbinate-obtuse,  bright  greenish-yellow  dotted  with  gray  and  fawn,  the  basic 
green  becoming  lemon-yellow  at  maturity  and  washed  with  purple-red  on  the  side  exposed 
to  the  sun;  flesh  white,  fine,  very  melting;  juice  saccharine,  acidulous,  and  agreeably  per- 
fumed; first;  Aug. 
Barker,  i.  Hooper  W.  Fr.  Book  121.  1857. 

An  American  variety  introduced  about    1856.     Fruit  medium,   obovate,   greenish- 
yellow;  medium  quality  both  for  table  and  kitchen  use;  coarse;  Sept.  and  Oct. 
Barland.     i.  Lindley  Guide  Orch.  Card.  414.     1831.     2.  Hogg  Fruit  Man.  489.     1884. 

The  parent  tree  of  this  variety  grew  in  the  parish  of  Bosbury,  Hereford,  Eng., 
and  about  1830  was  supposed  to  be  200  years  old.     It  appears  to  have  been  extensively 
cultivated  as  early  as  1674.     Fruit  small,  obovate,  dull  green,  much  covered  with  gray 
russet;  first  class  for  perry;  autumn. 
Barnadiston.     i.  Card.  Chron.  193.     1843.     2.  Mag.  Hort.  17:472.     1851. 

The  original  tree  grew  in  the  grounds  of  Kedington  Hall,  Eng.  The  fruit  was  stated 
to  be  of  good  quality,  and  to  keep  till  June,  being  about  the  size  and  form  of  a  large  Swan 
Egg.  In  September,  1851,  Messrs.  Hovey  &  Co.  exhibited  it  at  the  twenty-third  annual 
exhibition  of  the  Massachusetts  Horticultural  Society. 

Baron  Deman  de  Lennick.     i.  Leroy  Diet.  Pom.  1:179,  fig-     1867.     2.  Guide  Prat.  108, 
232.     1876. 

The  parent  tree  was  raised  in  the  grounds  of  the  Society  Van  Mons  at  Geest-Saint- 
Re"my,  Bel.  In  1856  it  was  admitted  by  their  pomological  committee  and  was  named 
after  Baron  Deman  de  Lennick.  Fruit  medium,  globular,  generally  mammillate  at  summit, 
brilliant  yellow,  dotted  and  mottled  with  fawn;  flesh  whitish,  a  little  coarse,  melting, 
gritty  around  the  core;  juice  excessively  abundant,  saccharine,  vinous,  acidulous,  and 
delicately  perfumed;  second;  Nov.  and  beginning  of  Dec. 
Baron  Leroy.  i.  Garden  62:387.  1902.  2.  Bunyard-Thomas  Fr.  Card.  132.  1904. 

Poire  Baronne  Leroy.     3.  Rev.  Hort.  61.     1889. 

Raised  from  seed  of  Louise-Bonne  de  Printemps  in  1859;  first  published  in  1869  and 
placed  in  commerce  in  1871.     Fruit  small  to  medium,  globular-oval,  dark  green  passing 
to  bright  yellow;  flesh  fine,  white,  juicy,  very  melting,  sugary,  with  an  agreeable  flavor 
and  perfume;  first;  Nov.  and  Dec. 
Baron  Trauttenberg.     i.  Guide  Prat.  82.     1876. 

Fruit  medium  or  rather  large,  globular,  golden-yellow,  spotted  with  russet;  flesh  rose- 
tinted,  juicy,  perfumed  and  of  delicate  flavor;  first;  Nov. 
Baron  Treyve.     i.  Mass.  Hort.  Soc.  Rpt.  96.     1873. 

Exhibited  at  the  annual  meeting  of  the  Massachusetts  Horticultural  Society,  Aug., 


26O  THE   PEARS   OF   NEW   YORK 

1873,  by  W.  C.  Strong,  the  President.  Fruit  medium,  obtuse-pyriform,  greenish-yellow, 
russeted  with  cinnamon;  flesh  juicy,  melting,  very  sweet;  good  to  very  good;  medium 
early  season;  shows  a  disposition  to  rot  at  the  core. 

Baronne  de  Mello.     I.  Mas  Le  Verger  3:Pt.  2,  137,  fig.  165.     1866-73.     2«  Leroy  Diet, 
Pom.  1:180,  fig.     1867. 

A  variety  said  to  have  been  raised  by  Van  Mons  about  1830.  Fruit  rather  large, 
globular- turbinate,  tapering  on  one  side  with  a  dipping  curve  toward  the  stalk,  some- 
times the  surface  is  bossed  but  generally  even;  color  yellow-green,  dotted  with  gray  and 
mottled  with  russet;  flesh  yellowish-white  or  greenish,  semi-fine,  semi-melting,  gritty  at 
the  center;  juice  very  abundant,  sugary,  rich,  vinous,  delicately  acid;  first;  Oct. 
Baronsbirne.  i.  Dochnahl  Fuhr.  Obstkunde  2:143.  1856.  2.  Oberdieck  Obst-Sort.  242. 
1881. 

Baron  d'hiver.    3.  Guide  Prat.  82,  232.     1876. 

Groningen,  Saxony,   1819.     Fruit  rather  large;  globular-conic,  uneven,  light  yellow 
changing  to  golden-yellow,  finely  dotted;  flesh  breaking,  fine,  often  semi-melting,  sweet, 
highly  aromatic;  third  for  dessert,  first  for  culinary  use;  Jan.  to  April. 
Barry,     i.  Leroy  Diet.  Pom.  1:181.     1867.     2.  Downing  Fr.  Trees  Am.  665.     1869. 

This  variety  was  found  in  his  nurseries  but  was  not  originated  by  Leroy,  Angers,  Fr. 
It  bore  fruit  first  in  1851  and  was  then  dedicated  to  P.  Barry,  Rochester,  N.  Y.  Fruit 
medium  to  large,  long,  nearly  cylindrical,  narrowed  toward  the  stalk,  contorted,  greenish- 
yellow,  dotted,  streaked  and  stained  with  fawn,  washed  with  bright  red  on  the  side  next 
the  sun;  flesh  white,  semi-fine,  melting,  rather  gritty  at  the  center,  extremely  juicy, 
saccharine,  vinous  and  deliriously  perfumed;  first;  Oct.  and  Nov. 
Barseck.  i.  W.  N.  Y.  Hort.  Soc.  Rpt.  175.  1890. 

Bar  Seckel.    2.  Can.  Hort.  16:184.     1893. 

Columbia.    3.  Chase  Bros.  Cat.  15.     1907. 

Originated  with  Jacob  Moore,  Brighton,  N.  Y.,  as  a  cross  between  Bartlett  and  Seckel. 
Tree  hardy,  vigorous,  productive;  fruit  above  medium  in  size,  oblong-pyriform;  skin  yellow 
shaded  with  bright  red;  flesh  juicy,  melting,  with  a  pleasant  vinous  flavor;  quality  good; 
Aug.  and  Sept. 
Barthelemy  du  Mortier.     i.  Guide  Prat.  85.     1895. 

Sent  out  by  M.  Daras  de  Naghin  in  1886.     Fruit  large  and  handsome;  flesh  buttery, 
juicy,  sweet,  with  a  fine  aroma;  first;  Nov.     Tree  moderately  vigorous,  holding  its  fruit 
well. 
Bartram.     i.  Mag.  H art.  5:395.     1839.     2.  Downing  Fr.  Trees  Am.  667.     1869. 

A  chance  seedling  which  originated  in  the  grounds  of  Miss  Ann  Bartram,  Philadelphia. 
Fruit   rather  large,  obovate-obtuse-pyriform,  pale  lemon-yellow,  with   numerous  russet 
dots  and  occasional  russet  markings  on  the  side ;  flesh  white  or  greenish-yellow,  fine  grained, 
melting,  rich,  slightly  vinous;  very  good;  Sept. 
Bartranne.     i.  Leroy  Diet.  Pom.  1:18,  fig.     1867. 

Believed  to  have  originated  in  the  garden  of  the  Horticultural  Society  of  Angers,  Fr., 
date  unknown.  Fruit  small,  globular,  obtuse-pyriform,  very  irregular;  bright  yellow, 
sprinkled  with  russet  dots,  and  often  stained  with  large  patches  of  fawn;  flesh  white,  fine, 


THE   PEARS   OF   NEW   YORK  26l 

juicy,  melting,  containing  some  grit  around  the  core;  juice  excessive,  not  much  sugar  or 

flavor;  third;  Aug.  and  Sept. 

Baseler  Sommer-Muskatellerbirne.     i.  Dochnahl  Fw/ir.  Obstkunde  2:34.     1856. 

Raised  in  Switzerland,  1809.     Fruit  medium,  globular-ovate,  tender  skin,  of  a  uniform 
yellow-green,  dotted  with  green,  often  flecked  with  russet;  fresh  semi-melting,  tender, 
aromatic;  first  for  table,  culinary  uses  and  market;  July. 
Basiner.     i.  Mas  Pom.  Gen.  7:155,  fig.  558.     1881.     2.  Hogg  Fruit  Man.  491.     1884. 

Raised  by  M.  J.  de  Jonghe,  Brussels,  in  1845  and  first  produced  fruit  in  1857.  Hogg, 
the  English  pomologist,  described  it  as  "  one  of  the  best  very  late  pears  I  have  met  with." 
Fruit  medium,  globular-turbinate,  greenish-yellow  much  covered  with  pale  cinnamon- 
brown  russet,  distributed  in  patches,  particularly  around  the  stalk  and  in  dots  which  are 
interspersed  with  green  dots  over  the  surface;  flesh  yellowish-white,  fine-grained,  breaking, 
sweet,  saccharine,  wanting  in  perfume;  good  for  kitchen  use  and  recommended  on  account 
of  its  extraordinarily  long  season,  spring  into  the  summer. 

Baudry.     i.  Budd-Hansen  Am.  Hort.  Man.  2:234.     1903.    2.  Ont.  Dept   Agr.  Fr.  Ont. 
147.     1914. 

Bon  Chretien  Fred  Baudry.    3.  W.  N.  Y.  Hort.  Soc.  Rpt.  44.     1893. 

Listed  as  a  promising  winter  pear  in  Ontario,  Can.  Fruit  large,  oblong-pyriform, 
yellowish  with  russet  patches;  flesh  yellow,  tender,  granular  at  the  center,  juicy,  sweet,  with 
a  pleasant  flavor;  quality  good;  Feb.  and  Mar. 

Beacon,     i.  Ellwanger  &  Barry  Cat.  20.     1892.     2.  Bunyard-Thomas  Fr.  Card.  132,  456. 
1904. 

Fruit  medium,  long-ovate,  very  regular,  smooth  and  shining,  pale  green,  some  russet, 
turning  yellow,  with  a  brown  cheek;  flesh  firm,  sweet;  not  first,  but  passable  for  its  season; 
late  July. 
Beadnell.     i.  Card.  Chron.  692.     1852.     2.  Elliott  Fr.  Book  357.     1854. 

Raised  by  John  Beadnell,  West  Green  Road,  Tottenham,  Middlesex,  Eng.,  and  fruited 
for  the  first  time  about  1840.  Fruit  below  medium,  turbinate,  even  and  regular  in  outline, 
bright  green,  with  a  dull  red  cheek  where  exposed  to  the  sun;  on  ripening  the  basic  green 
becomes  yellow  and  the  dull  red  crimson;  where  the  two  colors  blend  there  are  some  stripes 
of  crimson  and  on  the  colored  side  are  numerous  minute,  gray  dots;  flesh  melting,  extremely 
juicy,  sweet  and  richly  flavored;  a  fine  early  pear;  late  Sept.  but  does  not  keep  long. 
Beau  de  la  Cour.  i.  Mas  Pom.  Gen.  7:109,  fig.  535.  1881. 

Mentioned  in  the  Bulletin  of  the  Society  Van  Mons  in  1855.  Fruit  small  or  nearly 
medium,  globular-ovate,  even  in  outline,  light  green  covered  with  very  numerous  dark 
green  spots  changing  at  maturity  to  a  brilliant  pale  yellow,  though  the  spots  remain  green 
but  less  visible ;  the  side  next  the  sun  is  stained  with  vermilion ;  flesh  coarse,  dry,  very  sac- 
charine, musky;  good  for  cooking;  Aug. 

Beau  Present  d'Artois.     i.  Leroy  Diet.  Pom.  1:185,  %•     1867.     2.  Mas  Pom.  Gen.  1:175, 
fig.  88.     1872. 

Present  Royal  of  Naples.     3.  Mag.  Hort.  4:395.     1838. 

PreVost,  who  died  at  Rouen  in  1849,  wrote  of  this  pear  that  he  considered  it  identical 
with  the  Present  royal  de  Napks  which  it  is  said  obtained  its  name  from  the  fact  that  the 


262  THE   PEARS   OF   NEW   YORK 

King  of  Naples  about  the  end  of  the  eighteenth  century  sent  a  number  of  these  pears  to 
Prince  Charles  of  Wurttemberg  to  remind  him  to  forward  a  promised  white  stag.  Fruit 
large,  by  error  classed  by  some  as  a  Pound  pear,  oblong-obtuse-pyriform,  greenish-yellow, 
covered  with  patches  and  dots  of  brown  russet;  flesh  melting,  juicy,  sweet,  and  agreeably 
flavored  and  perfumed;  first;  Aug.  and  Sept. 
Beaufort,  i.  Am.  Pom.  Soc.  Rpt.  153.  1885.  2.  Van  Lindley  Cat.  36.  1899. 

Raised  by  Lucy  Duke,  Beaufort  County,  N.  C.,  about  1884  probably  from  seed  of 
Winter  Nelis  crossed  with  Bartlett.     It  is  a  twin  of  Lucy  Duke,  having  been  raised  from 
seed  of  the  same  pear.     Fruit  medium  to  large,  globular-obovate,  dull  green  changing  to 
yellow-green,  russeted  and  dotted;  flesh  firm  and  sweet;  first;  late  Oct. 
Beauvalot.     i.  Mas  Pom.  Gen.  3:1,  fig.  97.     1878. 

This  variety  was  obtained  by  M.  Sageret  from  seed  beds  made  from  1816  to  1820. 
Fruit  medium,  obovate-turbinate-pyriform;  skin  thick,  rough  to  the  touch,  firm,  intense 
green  sown  with  spots  of  greenish-brown,  at  maturity  turning  more  yellow  and  the  side 
next  the  sun  golden;  flesh  white,  slightly  tinged  with  yellow,  fine,  melting;  juice  sufficient, 
saccharine,  but  sometimes  having  little  flavor;  second;  Nov. 
Beier  Meissner  Eierbirne.  i.  Dochnahl  Fiihr.  Obstkunde  2:52.  1856. 

Disseminated  in  Saxony  and  Bavaria  in  1823.     Fruit  medium,  ovate-acute,  often 
ventriculous-conic,   somewhat  uneven,   yellow-green  changing  to  light  yellow,  no  blush 
but  often  dotted  with  red;  flesh  coarse-grained,  semi-melting,  sweet,  with  a  rose-water 
savor;  third  for  dessert,  first  for  household  and  market;  early  Sept. 
Belle  Angevine.     i.  Leroy  Diet.  Pom.  1:188,  189,  fig.     1867. 

The  Belle  Angevine  described  by  Leroy  is  a  very  beautiful  pear,  brilliant  in  color, 
of  large  size  and  handsome  shape,  but,  unfortunately,  not  good  for  dessert  and  only  second 
class  for  the  kitchen.     Properly  Belle  Angevine  is  a  synonym  of  Pound  or  Uvedale's 
St.  Germain,  yet  Leroy  holds  this  Belle  Angevine  as  distinct. 
Belle  des  Arbres.     i.  Guide  Prat.  108.     1876.     2.  Mathieu  Norn.  Pom.  172.     1889. 

Introduced  by  M.  Houdin,  Chateaudun,  Fr.,  about  1876.  Fruit  very  large,  of  beauti- 
ful form,  slightly  washed  with  rose;  flesh  fine  and  smooth;  first  for  cooking;  Mar.  to  June. 
Belle  de  Beaufort,  i.  Guide  Prat.  85.  1895. 

Sent  out  by  M.  Louis  Leroy  of  Angers  and  on  trial  with  Messrs.  Simon-Louis  of  Metz, 
Lorraine,  in  1895.     Tree  fairly  vigorous,  a  good  grower.     Fruit  very  large,  of  beautiful 
form  and  color;  Oct.  to  Nov. 
Belle  Bessa.     i.  Prince  Pom.  Man.  1:120.     1831.     2.  Le  Bon  Jard.  363.     1882. 

The  editors  of  the  "  New  Duhamel,"  1825,  said  of  this  pear  that  it  was  of  recent  origin 
and  as  it  had  not  been  previously  named  they  "  dedicated  it  to  M.  Bessa  as  a  testimony 
of  satisfaction  for  the  assiduity  evinced  by  him  in  the  completion  of  the  designs  of  that 
work."  In  Le  Bon  Jardinier  it  is  classed  among  pears  "  remarkable  for  their  size."  Fruit 
large,  globular,  the  two  extremities  diminishing  very  perceptibly,  especially  that  next  the 
stem,  very  light  green  faintly  approaching  yellow  at  full  maturity  and  interspersed  by 
some  small,  russet  specks;  flesh  somewhat  firm,  bland  and  agreeable,  not  highly  flavored; 
Nov.  to  Dec. 


THE  PEARS  OF  NEW  YORK  263 

Belle  de  Bolbec.     i.  Guide  Prat.  109.     1876. 

A  French  pear  on  trial  with  Messrs.  Simon-Louis  of  Metz,  Lorraine,  in  1876.     Reported 
at  that  time  to  be  rather  large  and  of  first  quality,  but  in  1895  it  was  placed  by  the  firm 
on  their  list  of  varieties  of  doubtful  or  small  merit;  Oct.  to  Nov. 
Belle  et  Bonne  de  Hee.     i.  Kenrick  Am.  Orch.  135.     1841.    2.  Mag.  Hort.  8:165.     1842. 

Fruit  medium;   flesh  melting  and  perfumed;   of  superior  excellence;   ripens  at  Paris 
in  Sept. 

Belle  et  Bonne  de  la  Pierre,     i.  Leroy  Diet.  Pom.  1:197,  fig.     1867.    2.  Mas  Pom.  Gen. 
4:81,  fig.  233.     1879. 

This  variety  was  obtained  by  M.  A.  de  la  Farge,  Salers,  Fr.,  at  the  foot  of  the  mountains 
of  the  high  Auvergne;  it  first  bore  fruit  in  1861.  Fruit  medium,  sometimes  rather  large, 
globular  or  ovate,  with  protuberances,  always  larger  on  one  than  on  the  other  side,  yellow- 
ochre  dotted  with  gray  and  some  stains  of  brown  russet ;  flesh  whitish,  fine,  melting,  scented, 
without  grit;  juice  sufficient,  acidulous,  extremely  saccharine,  full  of  delicate  flavor;  first; 
Nov.  and  Dec. 
Belle  de  Brissac.  i.  Leroy  Diet.  Pom.  1:192,  fig.  1867. 

Jean-Henri  Benoist,  Brissac  near  Angers,  Fr.,  obtained  this  variety  from  seed  in 
1832  or  1833.  Fruit  medium  to  large,  oblong,  extremely  obtuse  and  ventriculous,  always 
having  one  side  more  enlarged  than  the  other,  with  pale  yellow  skin,  thick  and  rough  to 
the  touch,  dotted  with  russet  and  much  covered  with  brown  patches;  flesh  white,  semi- 
fine,  breaking,  rather  gritty;  juice  sufficient,  saccharine,  acidulous,  perfumed;  second  for 
dessert,  first  for  cooking;  Feb.  to  April. 
Belle  de  Bruxelles  sans  Pepins.  i.  Leroy  Diet.  Pom.  1:193,  194,  fig.  1867. 

Notwithstanding  its  name  this  variety  is  not  certainly  of  Belgian  origin.  It  was 
known  in  Normandy  at  the  beginning  of  the  nineteenth  century  under  the  name  Fanfareau. 
In  Germany  it  was  cultivated  before  1789  where  it  was  called  Grosse-Bergamotte  dE't&. 
It  appears  most  probably  to  have  been  of  German  origin.  Fruit  large  and  sometimes 
medium,  spherical,  depressed  at  both  poles,  generally  more  swelled  on  one  side  than  on 
the  other,  yellow-green  dotted  and  streaked  with  russet;  flesh  white,  semi-fine,  melting, 
interspersed  with  greenish  specks,  slightly  gritty  at  the  center,  free  from  seeds  or  core; 
juice  sufficient,  saccharine,  acidulous,  slightly  musky;  second  for  the  reason  that  it  so 
easily  becomes  soft;  Aug.  and  Sept. 
Belle  de  Craonnais.  i.  Leroy  Diet.  Pom.  1:195,  196,  fig.  1867. 

This  variety  originated  in  the  neighborhood  of  Craon  in  Mayenne,  Fr.  It  was  listed 
in  the  collection  of  the  Horticultural  Society  of  Angers  in  1848,  and  in  the  following  year 
was  propagated  for  commerce  by  A.  Leroy.  Fruit  large  but  sometimes  smaller,  oblong- 
pyriform,  irregular,  obtuse,  golden-yellow,  sown  with  gray  dots  more  numerous  and  larger 
on  the  side  next  the  sun;  flesh  white,  semi-fine,  melting,  juicy,  rather  gritty  about  the 
core;  juice  abundant,  sweet  and  musky,  without  much  savor;  second  for  the  table,  first 
for  cooking;  Dec.  to  March. 
Belle  de  la  Croix  Morel,  i.  Guide  Prat.  83.  1876. 

Mentioned  in  the  Revue  Hortieole  of  1868.     Fruit  large,  pyriform-ventriculous,  greenish- 
yellow  ;  flesh  semi-melting,  juicy,  of  an  agreeable  flavor ;  first ;  Dec. 


264  THE    PEARS   OF   NEW   YORK 

Belle  de  Decembre.     i.  Guide  Prat.  103.     1893. 

A  very  large  and  superb  fruit;  good  to  eat  raw  but  first  class  for  cooking.     Listed  as 
a  new  variety  in  1895. 
Belle  de  Feron.    i.  Leroy  Diet.  Pom.  1:198.     1867. 

Probably  originated  in  the  town  of  Fe"ron  near  Avesnes,  Fr.,  and  was  considered  to 
be  a  new  fruit  by  the  Horticultural  Society  of  Angers  in  1840.  Fruit  large  to  very  large, 
globular-turbinate,  bossed,  one  side  always  more  swelled  than  the  other,  yellowish-green, 
dotted  with  gray,  and  stained  with  patches  of  brown-russet;  flesh  white,  coarse,  semi- 
melting;  juice  sufficient,  fresh,  sugary,  vinous,  and  with  a  very  agreeable  tartness;  second; 
Oct.  and  Nov. 
Belle  du  Figuier.  i.  Leroy  Diet.  Pom.  1:199,  fig.  1867. 

Raised  from  seed  in  1860  by  M.  Robert,  Angers,  Fr.,  and  submitted  to  the  Horticultural 
Society  of  Maine-et-Loire  in  December,  1861,  when  it  was  declared  excellent.  Fruit 
above  medium,  ovate,  regular  in  form,  but  with  protuberances,  often  depressed  at  the  base, 
greenish-russet,  rough  to  the  touch  and  covered  with  well-marked  fawn  dots;  flesh  fine, 
white,  very  melting  and  very  juicy,  saccharine,  acidulous,  aromatic;  first;  Dec.  and  Jan. 
Belle-Fleurusienne.  i.  Leroy  Diet.  Pom.  1:200,  fig.  1867.  2.  Hogg  Fruit  Man.  493. 
1884. 

Raised  by  M.  Alexandra  Bivort  in  1849  at  Saint-Remy,  Bel.     Fruit  medium,  obtuse- 
pyramidal;   skin  smooth  and  somewhat  shining,  greenish-yellow,  the  whole  surface  being 
thickly  strewed  with  large  russet  dots  and  specks,  and  washed  with  rose  on  the  side  next 
the  sun;  first;  Dec.  to  Feb. 
Belle  Fondante.     i.  Downing  Fr.  Trees  Am.  454.     1857. 

Originated  by  Robert  Manning,  Salem,  Mass.     Fruit  medium,  pyramidal-turbinate; 
skin  pale  yellow,  clouded  with  green,  irregularly  patched  with  russet  especially  around  the 
eye;  flesh  juicy,  buttery,  very  fine  grained,  rich,  with  some  astringency;  Oct. 
Belle  de  Forets.     i.  Guide  Prat.  83,  234.     1876. 

Esperen  Waldbirne.    2.  Mathieu  Notn.  Pom.  212.     1889. 

Fruit  medium,  pyriform,  bright  green;  Sept.  and  Oct. 

Belle  de  Guasco.     i.  Mas  Pom.  Gen.  3:57,  fig.  125.     1878.    2.  Leroy  Diet.   Pom.  1:202, 
203,  fig.     1867. 

Cultivated  in  the  garden  of  the  Society  of  Van  Mons  in  Belgium  but  did  not  originate 
there.  It  was  sent  out  from  there  to  France  for  further  distribution  in  1853.  Fruit  medium, 
oblong-obtuse-pyriform,  lemon-yellow,  greenish  on  the  shaded  side  and  washed  with 
vermilion  on  the  side  exposed  to  the  sun;  flesh  white,  fine,  melting,  juicy,  vinous,  acid; 
third;  late  Aug.  and  early  Sept. 

Belle  Guerandaise.     i.  Cat.  Cong.  Pom.  France  143,  fig.     1906.     2.  Rev.  Hort.  136,  PI. 
1907. 

M.  Dion,  Gue'rande,  Fr.,  sowed  in  1869  a  bed  of  mixed  seeds  from  which  he  obtained 
the  variety  here  described.  It  first  fruited  in  1893  and  was  placed  on  the  accepted  list 
by  the  Pomological  Society  of  France  in  1904.  Fruit  large,  ovate,  lemon-yellow,  often 
covered  with  fawn;  flesh  fine,  very  saccharine,  juicy,  with  a  slight  perfume  of  orange 
blossom;  good;  Oct.  and  Nov. 


THE   PEARS   OF   NEW   YORK  265 

Belle  Hugevine.     i.  Mclntosh  Bk.  Card.  2:459.     1855. 

Fruit  large  and  handsome;  of  excellent  quality;  Mar.  and  April. 
Belle  Isle  d'Angers.     i.  Hogg  Fruit  Man.  494.     1884. 

Fruit  medium,  globular-oval,  almost  entirely  covered  with  a  coat  of  greenish  dark 
brown  russet  which  is  very  fine  and  smooth  to  the  touch  and  covered  with  large,  gray  dots; 
on  the  shaded  side  the  greenish-yellow  ground-color  is  exposed,  covered  with  large,  russet 
dots;  flesh  white,  rather  coarse,  semi-buttery,  very  juicy,  sweet  and  slightly  perfumed; 
second  or  third;  Dec. 
Belle  d'lxelles.  i.  Mag.  Hort.  26:218.  1860.  2.  Guide  Prat.  83.  1876. 

First  reported  by  Millet.     On  trial  with  the  Society  Van  Mons  in  1860.     Fruit  large, 
golden-yellow  skin;  flesh  very  melting  and  perfumed;  Oct. 
Belle  de  Juillet.     i.  Guide  Prat.  109.     1876. 

Gained  by  M.  Lampe  at  Pecq,  Bel.,  about  1870,  and  reported  to  be  superior  to  all 
other  early   pears  and   in  particular  to  Beurre"  Giffard;   fruit  handsome  and  delicious, 
ripening  about  mid-July. 
Belle  Julie,     i.  Elliott  Fr.  Book  350.     1854.    2.  Leroy  Diet.  Pom.  1:204,  205,  fig.     1867. 

Alexandrine  Helie.     3.  Guide  Prat.  81.     1876. 

Raised  by  Van  Mons  and  fruited  first  in  1842.     Fruit  medium,  long-obovate-pyriform, 
greenish-yellow,  much  patched  and  netted  with  russet,  dotted  with  bright  fawn;  flesh 
rather  greenish-yellow,  coarse,  semi-melting,  juicy,  sugary,  vinous,  with  a  fine  perfume; 
first;  Oct.  and  Nov. 
Belle  de  Kain.     i.  Guide  Prat.  83.     1876. 

On  trial  with  Messrs.  Simon-Louis  of  Metz,  Lorraine,  in  1876.     Fruit  large,  pyriform- 
truncate,  brilliant  lemon-yellow;  flesh  semi-melting;  a  good  market  variety. 
Belle  de  Lorient.     i.  Leroy  Diet.  Pom.  1:205,  2°6,  fig-     1867. 

Belle  de  I'Orient.     2.  Downing  Fr.  Trees  Am.  668.     1869. 

This  variety  was  growing  in  the  old  garden  of  the  Horticultural  Society  of  Angers 
about  1835,  and  probably  originated  in  the  environs  of  Lorient,  Fr.  Fruit  large,  oblong- 
ovate-pyriform,  bossed  at  the  summit,  greenish-yellow,  dotted  all  over  with  large  and 
numerous  specks  of  fawn;  flesh  wanting  in  fineness,  half -breaking,  white,  gritty,  fairly 
juicy,  without  perfume,  sourish;  second  for  the  kitchen;  Sept.  and  Oct. 
Belle  de  Malines.  i.  Leroy  Diet.  Pom.  1:207,  %•  1867. 

Received  by  Leroy,  Angers,  Fr.,  from  Belgium  in  1863  as  a  new  variety  and  without 
statement  of  its  origin.  Fruit  medium,  turbinate-obtuse,  ventriculous,  having  one  side 
larger  than  the  other,  bright  yellow,  dotted,  streaked  and  stained  with  russet,  washed 
with  delicate  rose  on  the  side  next  the  sun;  fresh  dull  white,  semi-fine,  melting,  gritty 
at  center;  juice  sufficient,  sweet,  fresh,  saccharine,  musky;  first;  Aug.  and  Sept. 
Belle  de  Martigny.  i.  Mag.  Hort.  8:431.  1842. 

Exhibited  by  Mantel   at  the  first  annual  meeting  of  the  New  York  Horticultural 
and  Floricultural  Society,  held  in  New  York,  September,  1842.     One  fruit  of  this  variety 
was  reported  as  weighing  9  oz. 
Belle-Moulinoise.     i.  Leroy  Diet.  Pom.  1:208,  fig.     1867. 

Raised  from  seed  by  Groler-Duriez,  Lille,  Fr. ;  it  was  placed  on  the  market  in  1864. 


266  THE  PEARS  OF  NEW  YORK 

Fruit  large,  oblong-obtuse-pyriform,  somewhat  ventriculous  and  bossed,  greenish,  rough 
to  the  touch,  spotted  with  russet,  washed  with  dark  rose  on  the  side  next  the  sun;  flesh 
whitish,  fine,  firm,  scented,  breaking,  juice  extremely  abundant,  saccharine,  musky,  with 
a  delicious  flavor;  first;  Feb.  and  Mar. 
Belle  de  Noisette,     i.  Mas  Pom.  Gen.  6:17,  fig.  393.     1880. 

A  French  pear  of  unknown  origin.  Fruit  large,  obovate-obtuse-pyriform,  short  and 
thick,  attaining  its  greatest  breadth  around  its  center;  skin  thick  and  rather  rough,  at 
first  green  sown  with  dots  of  grayish-brown,  numerous  and  scattered  regularly;  at  maturity 
the  green  passes  into  lemon-yellow  and  the  side  next  the  sun  is  clouded  with  red;  flesh 
white,  rather  fine,  breaking,  with  a  small  amount  of  sugary  juice,  acid  and  slightly  per- 
fumed; suited  only  for  culinary  purposes;  keeps  well  through  the  winter;  the  tree  is  equally 
vigorous  on  quince  or  pear  stock. 
Belle  Picarde.  i.  Rev.  Hort.  156,  PI.  1888. 

Originated  in  the  village  of  Charmes,  Aisne,  Fr.,  in  the  middle  of  the  last  century. 
Fruit  large  to  very  large,  obovate-obtuse-pyriform,  orange-red  and  speckled  especially 
on  the  sunny  side;  flesh  white,  melting,  very  sugary;  juice  rather  abundant,  sweet  and  of 
a  pleasant  flavor;  good  for  dessert  but  specially  recommended  for  cooking;  being  large 
and  attractive  in  appearance  is  well  adapted  for  the  market;  Dec.  to  June. 
Belle  Rouennaise.  i.  Leroy  Diet.  Pom.  1:210,  fig.  1867.  2.  Jour.  Hort.  N.  S.  19:328. 
1870. 

Raised  from  seed  by  M.  Boisbunel,  Rouen,  Fr.  It  gave  its  first  fruit  in  1856.  Fruit 
medium,  long-pyriform,  bossed  around  calyx,  sides  unequal ;  color  greenish-yellow,  dotted 
with  russet,  veined  with  fawn  around  the  stem  and  often  covered  with  russet  markings; 
flesh  semi-fine,  white,  juicy,  melting,  gritty  at  the  core,  refreshing,  sweet,  acid,  possessing 
a  delicious  flavor;  first;  Aug.  and  Sept. 
Belle  de  Stresa.  i.  Guide  Prat.  58.  1876.  2.  Mas  Pom.  Gen.  4:213.  1879. 

A  wild  seedling  found  at  Stresa,  on  Lake  Maggiore,  Italy.     Fruit  nearly  medium, 
ovate,  rather  short  and  thick,  or  pyriform,  olive-green,  washed  with  dark  brownish-red 
on  the  side  next  the  sun;  flesh  buttery,  melting,  juicy,  saccharine,  and  with  a  delicate  and 
refreshing  perfume;  handsome  and  of  first  quality;  late  Aug. 
Belle  Sucree.     i.  Guide  Prat.  83.  -   1876. 

Schone  Zuckerbirne.    2.  Mathieu  Nom.  Pom.  280.     1889. 

Published  in  Germany  previous  to  1876;  origin  unknown.  Fruit  large,  variable  in 
form;  of  a  beautiful  lemon-yellow,  almost  entirely  washed  with  red;  flesh  semi-melting, 
very  saccharine;  Sept.  and  Oct. 

Belle  de  Thouars.     i.  Card.  Chron.  979.     1860.    2.  Leroy  Diet.  Pom.  1:212,   213,  fig. 
1867. 

Probably  originated  at  Thouars,  Fr.  About  1839  the  Horticultural  Society  of  Angers 
received  a  pear  called  Coulon  de  Saint-Marc  which  was  propagated  under  that  name,  but 
was  proved  to  be  identical  with  Belle  de  Thouars.  It  was  subsequently  propagated  and 
sold  by  a  nurseryman  at  Jersey,  and  acquired  the  name  of  Belle  de  Jersey.  Fruit  medium 
to  large,  long-obtuse-pyriform  at  both  ends,  somewhat  bossed  at  summit;  skin  at  first 
brownish-olive  changing  to  a  ferruginous  brown  as  the  fruit  approaches  maturity,  some- 


THE   PEARS   OF   NEW   YORK  267 

what  rough,  with  russet  dots;  flesh  white,  firm,  or  half -breaking,  with  little  juice  and  an 

acidulated,  sugary  flavor;  good  only  for  kitchen  use;  Nov.  and  Dec. 

Belle  Williams,     i.  Am.  Pom.  Soc.  Rpt.  no.    1862.     2.  Downing Fr.  Trees  Am.  669.    1869. 

Of  foreign  origin,  possibly  English.  Tree  vigorous,  very  erect,  hardy;  young  wood 
olive,  slightly  yellow,  glossy.  Fruit  medium  to  large,  oblong-pyriform,  with  a  groove 
or  sunken  line  from  stem  to  calyx,  yellowish,  with  marblings  and  tracings  of  russet;  stem 
long,  curved,  set  in  a  slight  depression  by  a  lip;  calyx  partially  closed;  flesh  whitish,  not 
juicy  or  rich;  good  for  cooking;  Dec.  to  Mar. 

Bellissime  d'Automne.     i.  Leroy  Diet.   Pom.   1:214.     1867.     2.  Hogg  Fruit  Man.  496. 
1884. 

First  mentioned  by  Merlet  under  the  name  of  Belk-et-Bonne  in  1675.  It  lost  its 
original  name  and  became  known  by  that  of  Bellissime  d'Automne.  Fruit  variable  in 
size  but  more  medium  than  small;  long-acute-pyriform,  occasionally  slightly  obtuse; 
skin  smooth  and  shining,  greenish-yellow,  dotted  with  fawn  on  the  shaded  side  and  exten- 
sively washed  with  red-brown  or  fine,  deep  crimson  on  the  side  exposed  to  the  sun,  with 
stripes  of  the  same  color  around  the  stalk;  flesh  white,  fine,  semi-melting;  juice  plentiful, 
sweet,  with  an  aromatic  flavor;  second  as  a  dessert  fruit,  but  useful  for  culinary  purposes; 
Oct. 

Bellissime  d'Hiver.     i.  Duhamel  Trait  Arb.  Fr.  2:234.     1768.     2.  Hogg  Fruit  Man.  496. 
1884. 

An  old  French  pear  described  by  Duhamel  du  Monceau  in  1768.  By  some,  Merlet 
is  believed  to  refer  to  it  in  1690  when  writing  of  the  Bellissime  d'Hiver  de  Bur,  but  this 
latter  is  regarded  by  Leroy  as  synonymous  with  Belle  Angevine.  Fruit  very  large,  larger 
than  the  Catillac,  globular,  turbinate,  mammillate;  skin  smooth,  thick,  green  changing 
to  dark  yellow,  washed  on  the  side  of  the  sun  with  a  beautiful  tint  of  bright  carmine,  strewed 
all  over  with  large  brown-russet  dots;  flesh  white,  fine  grained,  crisp,  tender,  juicy,  sweet, 
musky;  one  of  the  very  best  culinary  pears;  all  the  winter  till  May. 
Belmont.  i.  Mas  Pom.  Gen.  6:171,  fig.  470.  1880.  2.  Hogg  Fruit  Man.  496.  1884. 

An  English  cooking  pear  raised  about  the  year  1840  by  T.  A.  Knight,  Downton  Castle, 
Eng.  Fruit  medium,  globular-oval,  even  and  regularly  shaped;  skin  rather  rough  to  the 
touch,  covered  with  a  coating  of  somewhat  rough  russet  except  on  the  shaded  side  where 
it  is  greenish-yellow,  and  marked  with  patches  and  dots  of  dark-brown  russet ;  on  the  side 
next  the  sun  it  shows  a  coppery-red  glow;  flesh  yellowish,  rather  coarse,  sugary,  vinous, 
finely  flavored  like  Swan  Egg;  almost  first;  Oct.  and  Nov. 
Beman.  i.  Can.  Hort.  26:14.  1903.  2.  Ibid.  28:219.  1905. 

Originated  at  Newcastle,  Ontario,  Can.,  by  E.  C.  Beman.     Tree  productive.     Fruit 
large,  juicy  and  delicious;  Oct.  and  Nov. 
Benadine.     i.  Dochnahl  Fiihr.  Obstkunde  2:109.     1856. 

Raised  from  seed  at  Oberlausitz,  Ger.     Published  in  1821.     Fruit  medium,  pyriform, 
medium  ventriculous,  yellow,  sprinkled  all  over  with  spots  of  yellow-ochre;  flesh  white, 
buttery,  melting,  juicy,  delicate  and  full  of  aroma;  first  for  dessert;  Sept. 
Benoist  Nouveau.     i.  Elliott  Fr.  Book  367.     1859.     2.  Ragan  Norn.  Pear,  B.  P.  I.  Bui. 
126:34.     1908. 


268  THE    PEARS   OF   NEW   YORK 

Distributed  by  Ellwanger  &  Barry  of  Rochester,  N.  Y.,  about  1850  as  a  new  foreign 
variety.     Fruit  medium,  globular-obovate,  greenish-yellow  with  brown  cheek,  dull  russet 
marblings  and  indistinct  brown  specks;  flesh  breaking,  juicy,  rather  astringent;  requires 
careful  ripening;  Feb.  to  April. 
Benoit  Caroli.     i.  Guide  Prat.  103.     1895. 

Introduced  by  Daras  de  Naghin,  Antwerp,  Bel.,  as  a  new  variety  in  1895.    Fruit  medium 
yellow,  finely  dotted,  washed  with  reddish -brown  on  the  cheek  exposed  to  the  sun;  flesh 
white,  greenish  toward  the  upper  part,  buttery,  almost  melting,  saccharine  and  pleasantly 
perfumed;  Dec. 
Bensell.     i.  Ragan  Norn.  Pear,  B.  P.  I.  Bui.  126:34.     1908. 

Originated  by  a  Mr.  Bensell,  Philadelphia.     Fruit  large,  globular,  yellow;  flesh  buttery, 
sweet,  juicy,  acidulous;  late. 
Benvie.     i.  Mag.  Hort.  9:130.     1843.    2-  Hogg.  Fruit  Man.  497.     1884. 

A  dessert  pear  adapted  to  the  climate  of  Scotland  where  in  some  districts  it  produces 
immense  crops  of  excellent  fruit.  Fruit  small,  obovate,  yellow-green,  sometimes  tinged 
with  dull,  dingy  red  on  the  side  next  the  sun,  almost  entirely  covered  with  thin,  delicate 
gray  russet  and  thickly  strewed  with  russety  dots;  flesh  yellowish,  buttery,  juicy,  perfumed; 
good;  Aug.  and  Sept. 
Bequesne.  i.  Leroy  Diet.  Pom.  1:220.  1867.  2.  Hogg  Fruit  Man.  497.  1884. 

The  origin  of  this  ancient  pear  is  unknown,  though  Henri  Heissen,  a  German  author, 
describing  it  in  1690  called  it  the  Bequesne  of  Anjou.  Fruit  medium  to  rather  large  and 
handsome,  long-obtuse-pyriform;  skin  of  a  fine  bright  golden-yellow  on  the  shaded  side, 
encrimsoned  on  the  side  next  the  sun,  strewed  all  over  with  russet  dots  which  give  it  a  rough 
feel;  flesh  white,  dry,  semi-breaking,  sweet,  slightly  perfumed,  gritty  round  the  core;  an 
excellent  cooking  pear;  Oct.  to  Jan. 

Bergamot  de  Chantilly.     i.  Brookshaw  Pomona  2:  PI.  XLVIII.     1817.      2.  Brookshaw 
Hort.  Reposit.  1:63,  PI.  31.     1823. 

A  variety  known  in  Covent  Garden  Market,  London,  in  1823.     The  fruit  was  classed 
as  superior  and  fetched  9  pence  apiece.     Size  medium,  roundish-obtuse-pyriform,  yellow 
with  some  blush  on  the  side  next  the  sun;  flesh  buttery,  of  excellent  flavor;  Sept.,  not  a 
keeping  pear. 
Bergamot  Louvain.     i.  Mag.  Hort.  21:185.     l8SS- 

Fruit  medium,  globular,  yellow,  with  russet  specks;  on  the  sunny  side  the  specks  are 
red,  some  blotches  of  russet;  flesh  white,  tender,  rather  dry,  with  a  pleasant  flavor;  Oct. 
Bergamot  Seckel.  i.  Downing  Fr.  Trees  Am.  671.  1869. 

Raised  by  William  Pitmaston,  Eng.     Fruit  medium  or  below  in  size;  roundish,  regular; 
color  reddish-brown,  dotted  with  russet;  flesh  white,  juicv.  sugary,  having  all  the  spicy 
flavor  of  the  Seckel. 
Bergamot  Winter,     i.  Langley  Pomona  131,  PI.  67.     1729. 

Included  in  Langley's  list  of  the  best  kinds  of  pears  in  England  in  1 729.  Fruit  medium, 
globular-obtuse;  Sept. 

Bergamote  Arsene  Sannier.     i.  Mathieu   Norn.  Pom.   174.     1889.    2.  Baltet  Cult.  Fr. 
343.     1908. 


THE  PEARS  OF  NEW  YORK  269 

Probably  of  French  origin.     Fruit  medium  or  rather  large,  globular-oblate,  or  onion- 
shaped,  water-green  clearing  on  maturity  to  Indian-yellow,   clouded  with  ochre;  flesh 
fine,  melting,  juicy,  saccharine,  slightly  acidulous,  with  a  characteristic  aroma;  first;  Jan. 
to  Mar. 
Bergamote  d'Automne  Panachee.     i.  Leroy  Diet.  Pom.  1:225,  ng-     1867. 

Bergamotte  Suisse.     2.  Hogg  Fruit  Man.  505.     1884. 

A  variegated  form  of  the  French  Bergamotte  d'Automne.  Merlet,  who  described  it 
in  1675  in  his  Abrige  des  bans  fruits,  named  it  Bergamote  Suisse,  indicating  thereby  the 
country  of  its  origin.  Fruit  medium,  roundish  and  flattened,  somewhat  inclining  to 
turbinate,  regular,  and  having  the  summit  always  a  little  mammillate,  color  olive-yellow, 
occasionally  slightly  tinged  with  dull  red,  spotted  all  over  with  large,  fawn  dots,  and  beauti- 
fully striped  longitudinally  with  large  bands  of  brownish-green  passing  into  bright  green 
on  the  side  shaded  from  the  sun;  flesh  white,  melting  and  buttery,  sugary,  acidulous;  first; 
Oct.  and  Nov. 
Bergamote  Balicq.  i.  Mathieu  Nom.  Pom.  174.  1889. 

Bergamotte  Ballicq.     2.  Guide  Prat.  85,  223.     1895. 

Belgian.     Fruit  medium;   flesh   white,    fine,    semi-melting,    juicy,    saccharine;   first; 
Dec.  and  Jan. 
Bergamote  Boussiere.     i.  Leroy  Diet.   Pom.  1:227,  ng-     1867. 

Raised  by  Van  Mons  and  fruited  for  the  first  time  in  1844.     Fruit  above  medium, 
obovate-obtuse-pyriform,  regular,  greenish-yellow,  dotted  and  veined  with  fawn  and  clouded 
with  reddish-brown  around  the  stem;  flesh  whitish,  half -fine,  melting,  very  gritty  around 
the  core;  juice  abundant,  vinous,  sugary  and  slightly  aromatic;  second;  Oct.  to  Dec. 
Bergamote  Hamdens.     i.  Langley  Pomona  131,  PL  65,  fig.  3.     1729. 

Fruit  medium,  oblate;  Aug.  and  Sept. 
Bergamote  de  Hollande  Panachee.     i.  Leroy  Diet.  Pom.  1:245.     l867. 

Amoselle  panachee.    2.  Le  Bon  Jard.  363.     1882. 

Of  interest  on  account  of  the  curious  variegation  of  its  fruit  and  wood.     The  fruit 
differs  from  that  of  the  Bergamotte  d'Holland  in  the  variegated  green  brown  of  its  skin; 
flesh  deficient  in  juice  and  wanting  in  delicacy  and  leaves  an  unpleasant  taste  behind; 
second  for  cooking;  Dec.  to  April. 
Bergamote  Philippot.     i.  Baltet  Cult.  Fr.  370.     1908. 

Described  by  Baltet  as,  "  A  beautiful  fruit,  grey  and  bronzed;  good  for  stewing." 
Bergamote  Rose.     i.  Leroy  Dirt.  Pom.  1:256,  fig.     1867. 

This  curious  variety  was  raised  by  A.  Bivort  from  seed  beds  in  the  garden  of  the  Society 
Van  Mons  and  first  bore  fruit  in  1848.  It  is  endowed  with  so  pronounced  a  scent  of  rose 
that  the  producer  hoped  from  it  and  another  variety  called  Parfum  de  Rose  it  might  be 
possible  to  create  a  new  class  of  pears.  Fruit  small,  oblate,  bronze,  strewed  with  grayish- 
white  dots,  some  brownish  stains,  scaly;  flesh  white  stained  with  carmine,  scented,  rather 
coarse,  breaking,  seldom  gritty;  juice  sufficient,  saccharine,  having  an  odor  and  flavor 
similar  to  that  of  roses;  third;  Jan.  and  Feb. 
Bergamotte  d'Anvers.  i.  Guide  Prat.  85.  1895. 

Introduced  by  Daras  de  Naghin  of  Antwerp  (Anvers),  Bel.     Fruit  medium  or  rather 


THE   PEARS   OF   NEW   YORK 

large,   true  Bergamot  shape,   green  changing  to  yellow  at  maturity;  flesh  white;  fine, 
buttery,  sweet  and  well  perfumed;  Dec. 

Bergamotte  d'Automne.     i.  Duhamel.  Trait.  Arb.  Fr.  2:165,  PI.  XXI.     1768.    2.  Leroy 
Diet.  Pom.  1:223,  fig.     1867. 

Rote  Bergamotte.    3.  Mathieu  Nom.  Pom.  271.     1889. 

Authorities  fail  to  agree  on  the  origin  of  this  pear.  Benedictus  Curtius,  a  Florentine 
author  writing  in  1536,  thought  it  had  birth  at  Bergamo  in  Lombardy.  But  in  1644,  Jean 
Bodaeus,  a  Dutch  physician,  in  his  translation  of  the  Historic,  Plantarum  of  Theophrastus, 
states  that  the  Bergamote  came  from  Asia,  whence  the  Romans  had  imported  it  to  Italy 
and  that  it  was  known  to  them  as  the  Pirum  Regium  or  pear  of  Kings.  If  it  originated  in 
Asia,  the  probability  is  that  its  birth-place  was  Pergamum,  a  village  of  Asia  Minor  between 
the  ^Egean  and  Marmora  seas.  This  view  was  accepted  in  the  eighteenth  century  by 
such  authorities  as  Lacour,  Henri  Manger  and  Manage,  and  later  by  Leroy.  Fruit  medium; 
variable  but  usually  globular-oblate,  greenish-yellow,  dotted  and  striped  with  russet, 
flesh  whitish,  fine,  melting,  generally  gritty,  sweet,  savory;  first;  Oct.  to  Jan. 
Bergamotte  Bouvant.  i.  Guide  Prat.  103.  1895. 

Listed  as  a  new  variety  in  1895.  Fruit  medium;  flesh  fine,  melting,  juicy,  well 
sweetened  and  pleasantly  perfumed ;  Apr.  and  May. 

Bergamotte  Bufo.     i.  Leroy  Diet.  Pom.  1:228,  fig.    1867.     2.  Hogg  Fruit  Man.  498.     1884. 

Kro'ten  Bergamotte.    3.  Mathieu  Nom.  Pom.  244.     1889. 

Le  Lectier  says  this  pear  was  cultivated  at  Orleans  in  1628  under  the  name  of 
Crapant  or  Toad  on  account  of  the  rough  character  of  its  skin.  It  was  also  known  in 
Germany  in  1690  under  this  latter  name  and  as  Oignon  rosat  by  reason  of  its  shape  and 
the  perfume  of  its  juice.  In  1846  in  France,  because  of  the  supposed  inelegance  of  the 
word  "crapant,"  its  name  was  changed  to  Bufo,  the  Latin  name  of  a  toad.  Fruit  above 
medium,  globular-oblate,  even  and  regular  like  a  true  Bergamot ;  skin  rough,  dark  yellow, 
dotted  and  marbled  with  fawn  and  usually  also  bearing  some  large  brown  stains;  flesh 
white,  melting,  fine;  juice  sufficient,  vinous,  acidulous,  sugary,  savory,  recalling  the  scent 
of  the  rose;  excellent  dessert  pear;  late  Oct. 

Bergamotte  Bugi.     i.  Langley  Pomona  131,  PI.  46.     1729.     2.  Mas  Pom.  Gen.  5:9,  fig. 
293.     1880. 

Bergamote  du  Bugey.     3.  Leroy  Diet.   Pom.   1:229,  flg-     1867. 

This  is  a  pear  of  ancient  and  uncertain  origin.  It  has  a  large  number  of  synonyms. 
Claude  Saint-Etienne,  writing  in  1660,  and  La  Quintinye,  in  1690,  two  of  the  best 
describers  of  this  pear,  each  called  it  by  the  name  Bugi.  Its  synonym,  Pera  Spina, 
attributed  to  Merlet,  appears  to  indicate  an  Italian  origin  to  it.  Fruit  medium  and  some- 
times larger,  globular-turbinate,  generally  very  regular,  clear  olive-green,  covered  with 
large,  fawn  dots  intermingled  with  brownish  patches;  flesh  yellowish-white,  semi-melting, 
semi-fine,  seldom  gritty;  juice  sufficient,  sprightly,  saccharine  but  occasionally  acid,  with 
some  perfume;  second  for  dessert,  first  for  cooking;  Feb.  to  Apr. 
Bergamotte  de  Coloma.  I.  Hogg  Fruit  Man.  499.  1884. 

Fruit  below  medium,  globular-obovate;  skin  greenish-yellow,  becoming  bright  yellow 
when  it  ripens,  and  with  a  pale  tinge  of  red  on  the  side  next  the  sun,  the  whole  surface 


THE    PEARS   OF   NEW   YORK  27 1 

covered  with  large,  pale,  brown-russet  dots,  with  patches  of  russet  around  the  calyx  and 
stalk;  flesh  yellowish-white,  fairly  juicy,  rather  gritty,  with  a  brisk  but  not  rich  flavor; 
quality  inferior;  late  Oct. 
Bergamotte  de  la  Cour.     i.  Dochnahl  Fuhr.  Obstkunde2  176.     1856. 

Belgian,  1828.  Fruit  fairly  large,  globular-flattened,  uneven  in  form,  light  green 
turning  to  light  lemon-yellow,  often  rather  blushed  with  brownish-red  on  the  sunny  side, 
without  any  scent;  flesh  melting,  delicate,  very  juicy;  very  good  for  the  table,  second  for 
kitchen. 

Bergamotte  de  Darmstadt,     i.  Guide   Prat.  76,    236.     1876.     2.  Mas   Pom.  Gen.   4:25, 
fig.  205.     1879. 

Germany.     Probably  it  obtained  its  name  from  having  been  raised  in  the  suburbs 
of  the  city  of  Darmstadt.     Fruit  rather  small  or  nearly  medium,  globular  or  globular- 
cylindrical,  and  equally  obtuse  at  both  ends,  yellow-green  all  over;  flesh  buttery,  juicy, 
with  a  Bergamot  scent;  first;  Nov. 
Bergamotte  de  Donauer.     i.  Mas  Pom.  Gen.  4:119,  fig.  252.     1879. 

This  pear  was  found  in  a  garden  in  the  suburbs  of  Coburg,  Saxe-Coburg-Gotha.  Ger. 
Fruit  medium  or  large,  globular-obtuse,  sometimes  a  little  conical,  and  often  somewhat 
irregular  in  outline,  very  light  green,  dotted  with  fine  points  and  with  some  brown-yellow 
spread  around  the  summit  and  the  calyx;  flesh  white,  half -fine,  buttery  or  half -buttery, 
juicy,  sweet,  a  little  vinous;  quality  only  second;  Sept. 
Bergamotte  Double,  i.  Guide  Prat.  83,  236.  1876. 

Fruit  medium,  nearly  round,  greenish-yellow;  flesh  semi-melting,  juicy;  first;  Sept. 
and  Oct. 

Bergamotte  Dussart.     i.  Ann.  Pom.  Beige  6:39,  fig.     1857.     2.  Downing  Fr.  Trees  Am. 
670.     1869. 

Obtained  at  Jodoigne,   Bel.,   by  Dussart,   a  gardener;   published  in    1829.      Fruit 
medium,  obovate-pyriform,  yellow-ochre,  with  gray  dots  and  traces  of  russet;  flesh  white, 
melting,  juicy,  vinous,  sugary,  acidulous  and  aromatic;  first;  Dec.  to  mid- Jan. 
Bergamotte  Esperen.     i.  Ann.   Pom.  Beige  5:75,  fig.     1857. 

Bergamotte  d'Esperen.     2.  Downing  Fr.   Trees  Am.  670.     1869. 

Raised  from  seed  about  1830  by  Major  Espdren,  Mechlin,  Bel.  Of  his  many  pears 
this  was  the  most  valuable.  It  is  a  most  delicious  late  pear  and  a  good  successor  to  Winter 
Nelis.  Fruit  medium,  frequently  above,  round,  flat  at  base,  mammillate  at  summit,  and 
often  bossed  near  stalk;  skin  rough  to  the  touch,  dull  greenish-yellow,  dotted  with  russet, 
streaked  with  russet  around  the  stalk  and  often  marked  with  blackish  stains;  flesh  yellowish, 
fine-grained,  quite  melting,  very  juicy  and  sugary,  with  a  pleasant  aroma;  mid-Feb.  to  April. 
Bergamotte  Esperen  Souvenir  de  Plantieres.  i.  Guide  Prat.  83.  1895. 

Produced  by  Simon-Louis  Bros.,  nurserymen,  Metz,  Lorraine.  The  foliage  of  this 
variety  is  margined  with  yellow  and  does  not  scorch  from  the  sun.  The  tree  is  not 
vigorous. 

Bergamotte  d'Ete.     i.  Duhamel    Trait.  Arb.    Fr.    2:161.     1768.     2.  Leroy    Diet.    Pom. 
1:237.     1867. 

Summer  Franc  Real.     3.  Downing  Fr.  Trees  Am.  344,  fig.  141.     1845. 


2/2  THE    PEARS   OF   NEW   YORK 

Bergamotte  d'fite"  is  of  ancient  and  unknown  origin.  Le  Lectier  wrote  of  it  in  1628 
as  cultivated  under  the  name  of  Milan  de  la  Beuveriere.  Fruit  medium,  globular-turbinate 
or  globular,  bossed,  narrowed  towards  the  top  which  is  usually  mammillate,  pale  green 
slightly  yellowish  on  the  shaded  side  and  tinted  with  tender  rose  color  on  the  cheek  exposed 
to  the  sun,  and  dotted  all  over  with  fawn;  flesh  whitish,  semi-fine,  melting,  rarely  very 
gritty;  juice  abundant,  rather  tart,  saccharine,  with  a  very  savory  flavor;  first;  Aug.  and 
Sept. 

Bergamotte  d'ete  de  Lubeck.     i.  Guide  Prat.  83,  237.     1876.    2.  Mas  Pom.  Gen.  5:97, 
fig-  337-     1880. 

This  variety  is  very  much  grown  in  the  environs  of  Lubeck,  Ger.  Fruit  medium, 
nearly  round,  color  at  first  of  a  water-green,  nearly  covered  with  a  russet  of  gray-brown; 
when  ripening  the  russet  brightens  and  some  dots  of  whitish-gray  become  visible;  flesh 
yellowish-white,  fine,  compact,  buttery,  rather  gritty  near  the  core,  sugary  and  juicy; 
first;  Aug.  and  Sept. 
Bergamotte  Fertile,  i.  Guide  Prat.  83,  237.  1876. 

A  Van  Mons  seedling;  Belgium,  1828.     Fruit  medium,  globular-turbinate,  symmetrical, 
uniform  light  lemon-yellow  all  over,  russeted ;  skin  scentless ;  flesh  granular,  melting,  sweet, 
aromatic;  second  for  dessert,  first  for  kitchen  and  market;  late  Sept. 
Bergamotte  la  Gantoise.     i.  Guide  Prat.  85.     1895. 

Raised  from  seed  of  the  Bergamotte  Esperen,  which  it  surpasses  in  size  and  quality, 
by  Dervaes  Bros.,  Wetteren,  Bel.  Fruit  large,  generally  round;  color  green  sprinkled  with 
brown  dots,  passing  into  yellow  on  ripening;  flesh  white,  very  melting,  juicy,  slightly 
perfumed;  first;  Feb.  and  Mar. 

Bergamotte  Heimbourg.     i.  Mag.  Hort.  21:189.     1855.     2.  Mas  Le  Verger  3: Pt.  2,  159, 
fig.  176.     1866-73. 

A  seedling  of  Van  Mons.  Reported  for  the  first  time  in  1847.  Fruit  medium, 
globular-conic;  skin  rough  to  the  touch,  olive-yellow,  dotted,  veined  and  stained  with 
russet  and  slightly  washed  with  pale  red  on  the  cheek  exposed  to  the  sun;  flesh  whitish, 
fine,  melting,  rather  gritty  at  center;  juice  sufficient,  acidulous,  sugary,  delicately  per- 
fumed; first;  Oct. 

Bergamotte  Herault.     I.  Guide   Prat.   85.     1895.     2.  Cat.   Cong.    Pom.  France   151,   fig. 
1906. 

Obtained  from  seed  in  1860  by  M.  A.  HeVault,  Angers,  Fr.  First  fruited  in  1870. 
Fruit  large,  altho  sometimes  only  medium  in  size,  irregular  roundish-obconic  and  angular 
in  outline;  stem  short  to  medium,  thick  and  fleshy,  usually  obliquely  inserted  in  cavity; 
calyx  small,  open  or  semi-closed;  skin  rather  glossy,  pale  yellow,  dotted  with  red;  flesh 
whitish,  slightly  gritty  at  the  center,  fine-grained,  melting,  juicy,  sweet,  with  delicate 
aroma;  very  good;  Dec.  and  Jan. 

Bergamotte  Hertrich.     i.  Guide  Prat.  61,  237.     1876.     2.  Mas  Pom.  Gen.  5:7,  fig.  292. 
1880.     3.  Jour.  Hori.  3rd  Ser.  2:43,  fig.  9.     1881. 

Raised  from  seed  of  Fortunee  by  Herr  Hertrich,  a  merchant  at  Colmar,  Ger.  It 
fruited  first  in  1853  and  was  placed  in  commerce  in  1858.  Fruit  below  medium,  Bergamot- 
shaped,  inclining  to  roundish-turbinate  or  obovate,  even  in  outline,  furrowed  at  stalk, 


THE  PEARS  OF  NEW  YORK  273 

grass-green  ground  seen  through  much  ash-gray  russet,  with  some  brownish  tinge  on  the 
side  next  the  sun;  flesh  yellowish,  with  a  greenish  tinge  under  the  skin,  fine,  melting,  rich 
flavor,  juicy  and  aromatic;  delicious  and  a  good  keeper. 
Bergamotte-d'Hiver  de  Furstenzell.     i.  Guide  Prat.  84,  237.     1876. 

Probably  of  German  origin.  Fruit  large,  conic-obtuse,  yellow,  lightly  washed  with 
red;  flesh  very  juicy;  Oct.  to  Dec. 

Bergamotte  d'Hollande.     i.  Duhamel    Trait.  Arb.   Fr.    2:170.     1768.    2.  Downing   Fr. 
Trees  Am.  430.     1845. 

Origin  ancient  and  uncertain,  but  as  the  first  name  by  which  it  was  known  was 
Bergamote  d'Alengon,  pomologists  have  deemed  it  to  be  French.  Fruit  medium  and  often 
larger,  globular-flattened;  olive-green  turning  as  it  ripens  to  clear  yellow,  dotted  and 
streaked  with  russet,  washed  with  brown  on  the  side  of  the  sun;  flesh  white,  rather  gritty, 
coarse-grained,  semi-breaking,  pleasantly  flavored;  second  for  the  table  but  good  for 
cooking;  March  to  June. 
Bergamotte  Jars.  i.  Mas  Le  Verger  3:93,  fig.  45.  1866-73. 

Raised  by  M.  Ne"rard,  near  Lyons,  Fr.  Fruit  small  or  nearly  medium,  oblate, 
shaped  very  much  like  an  apple,  much  depressed  at  base  and  summit,  pale  yellow;  flesh 
buttery,  white,  fine,  melting,  rich  in  sugar,  and  well  perfumed  and  vinous;  altogether 
first  class;  Nov. 

Bergamotte  de  Jodoigne.     i.  Leroy  Diet.  Pom.  1:246,  fig.     1867.    2.  Hogg  Fruit  Man. 
502.     1884. 

Raised  from  seed  by  M.  Gregoire,  Jodoigne,  Bel.,  in  1853.  Fruit  below  medium  or 
small,  Bergamot-shaped,  slightly  mammillate  at  the  summit,  flat  at  base,  yellow,  sprinkled 
all  over  with  russet  dots,  the  yellow  passing  to  orange  on  the  side  next  the  sun;  flesh 
yellowish-white,  fine,  melting,  rather  gritty  at  center,  juicy,  sweet,  and  with  an  agreeable 
perfume;  its  greatest  merit  is  its  long  keeping;  Mar.  to  May. 
Bergamotte  Klinkhardt.  i.  Mas  Pom.  Gen.  6:149,  ng.  459.  1880. 

Raised  by  Van  Mons  and  entered  in  his  catalog  for  1823.  Fruit  small  or  medium, 
globular-ovoid,  sometimes  ovoid-pyriform,  usually  a  little  irregular  in  outline;  skin  slightly 
thin  and  tender,  dull  green  with  some  indistinct  dots,  traces  of  russet  irregularly  disposed, 
but  more  condensed  about  the  base  and  summit ;  flesh  white,  rather  fine,  buttery,  melting, 
with  abundant  sugary  and  perfumed  juice;  first  class  except  that  it  ripens  too  quickly; 
early  Oct. 
Bergamotte  Laffay.  i.  Mas  Pom.  Gen.  3:157,  fig.  175.  1878. 

Origin  uncertain,  though  it  is  not  unlikely  that  it  was  raised  by  M.  Laffay,  a  nursery- 
man at  Paris.  Fruit  small  or  nearly  medium,  globular-ovate-obtuse,  green,  sprinkled  with 
very  numerous  small,  dark-green  spots;  flesh  white,  tinged  with  green,  fine,  melting,  a 
little  gritty  at  the  center,  full  of  juice,  saccharine,  acidulous,  wanting  in  perfume;  second, 
but  keeps  well;  all  winter. 
Bergamotte  Leseble.  i.  Leroy  Diet.  Pom.  1:246,  fig.  1867.  2.  Mas  Pom.  Gen.  3:47, 

fig.    I2O.        1878. 

A  chance  seedling  found  in  a  vineyard  by  Narcisse  Leseble,  President  of  the  Horti- 
cultural Society  of  Tours,  Fr.,  in  1843.     Fruit  medium,  globular-turbinate,  swelled,  obtuse, 
18 


274  THE  FEARS  OF  NEW  YORK 

bossed  at  summit,  golden-yellow,  dotted  with  fawn,  showing  some  russet  markings  and 
lightly  washed  with  pale  rose  on  the  side  turned  to  the  sun;  flesh  whitish,  rather  coarse, 
melting,  slightly  gritty  around  the  core;  juice  extremely  abundant,  sugary,  agreeably 
perfumed  leaving  an  after-flavor  of  anis;  first;  Oct. 
Bergamotte  Liabaud.     i.  Guide  Prat.  86.     1895. 

Obtained  by  M.  Liabaud.  On  trial  with  Simon-Louis  Bros,  of  Metz,  Lorraine,  in 
1895.  Fruit  above  medium,  globular-flattened,  yellow-green,  washed  with  gray-fawn  on 
the  side  exposed  to  the  sua;  flesh  white,  fine,  melting,  saccharine,  vinous;  Nov.  and  Dec. 
Bergamotte  Mico.  i.  Hogg  Fruit  Man.  502.  1884. 

Fruit  above  medium,  globular,  rather  like  a  small  Easter  Beurre",  greenish-yellow, 
covered  with  freckles  and  dots  of  cinnamon-colored  russet;  flesh  coarse-grained,  gritty, 
wanting  in  flavor;  inferior;  late  Nov. 

Bergamotte  de  Millepieds.     i.  Leroy  Diet.  Pom.  1:249,  %•     1867.     2.  Mas  Pom.  Gen. 
3:107,  fig.  150.     1878. 

Raised  by  M.  Goubault,  near  Angers,  Fr.  First  reported  in  1852.  Fruit  medium, 
globular-ovate  or  sometimes  globular-pyriform,  olive-green,  sprinkled  with  brownish  dots 
and  streaked  with  fawn  around  the  calyx  and  stem,  changing  to  pale  yellow,  with  a  glow 
on  the  side  next  the  sun;  flesh  white,  tender,  buttery,  melting,  richly  flavored;  first;  Sept. 
in  Fr.;  Nov.  in  America. 
Bergamotte  Nicolle.  i.  Mas  Pom.  Gen.  7:149,  fig.  555.  1881. 

Raised  from  seeds  of  Flemish  Beauty  in  1849  by  M.  Nicolle,  a  member  of  the  Society 
of  Horticulture  of  Rouen.  Fruit  medium,  globular,  attaining  its  greatest  circumference 
around  the  middle,  depressed  at  each  pole,  bright  green  sprinkled  with  distinct  red  dots, 
some  russet  patches;  flesh  white,  slightly  yellowish,  fine,  very  melting;  juice  abundant, 
saccharine,  perfumed;  first;  Oct. 
Bergamotte  GEuf  de  Cygne.  i.  Mas  Pom.  Gen.  7:55,  fig.  508.  1881. 

Fruit  medium  or  rather  large,  globular,  more  or  less  depressed  at  both  base  and 
summit,  regular  in  outline,  largest  circumference  around  the  middle,  bright  green,  sprinkled 
with  gray  or  greenish-gray  dots;  flesh  white,  tinted  and  veined  with  yellow,  fine,  melting, 
rather  gritty  about  the  core,  with  abundant,  sweet  juice,  delicately  perfumed;  first;  Oct. 
and  Nov. 
Bergamotte  d'Oisan.  i.  Horticulturist  13:189.  1857. 

Published  in  England  in  1857  in  the  London  Illustrated  News,  and  described  as  a 
large  pear  weighing  between  two  and  three  pounds,  found  in  Algeria,  and  exhibited  in 
London. 

Bergamotte  de  Parthenay.     i.  Pom.  France.  4:No.  146,  PI.   146.     1867.    2.  Mas  Pom. 
Cm.  7:5,  fig.  483.     1881. 

A  chance  seedling  found  in  a  wood  on  the  outskirts  of  Parthenay,  a  town  in  the 
Department  of  Deuz-Sevres,  Fr.  Fruit  large,  globular-turbinate,  obtuse,  often  irregular 
in  outline,  greatest  circumference  around  the  middle,  dull  green,  sprinkled  with  large, 
fawn  dots,  regular  and  evenly  spaced,  changing  to  greenish-yellow  and  more  golden  on  the 
side  next  the  sun;  flesh  white,  semi-fine,  semi-melting;  juice  fairly  abundant,  saccharine 
and  without  perfume,  often  astringent;  first  for  cooldng. 


THE   PEARS   OF   NEW   YORK  275 

Bergamotte  Picquot.     i.  Downing  Fr.  Trees  Am.  671.     1869.    2.  Mas  Pom.  Gen.  3:131, 
fig.  162.     1878. 

A  French  pear  of  uncertain  origin.     Fruit  medium,  globular-conic,  very  clear  green 
changing  to  yellow,  sprinkled  with  numerous  indistinct  dots  of  grayish-brown;  flesh  white, 
fine,  buttery,  melting,  juicy,  sugary;  good,  first  if  its  season  were  more  prolonged;  Oct. 
Bergamotte  Ploskui.     i.  la.  Hon.  Soc.  Rpt.  61.     1880. 

A  variety  grown  on  the  Northern  plains  of  the  steppes  of  Russia  where  the  summer 
is  fully  as  dry  and  hot  as  that  of  Iowa  and  the  winter  far  more  severe.     On  trial  at  the 
College  Farm,  Ames,  Iowa,  in  1880.     It  seems  to  unite  well  with  the  apple  when  root-  or 
top-grafted. 
Bergamotte  Poiteau.     i.  Mas  Pom.  Gen.  3:21,  fig.  107.     1878. 

Poiteau  (des  Frangais)     2.  Leroy  Diet.  Pom.  2:538,  fig.     1869. 

This  variety  came  from  a  seed  bed  made  by  M.  Poiteau,  Fr.,  and  was  first  reported 
in  1851.  Fruit  medium,  globular-obtuse,  irregular  in  outline,  golden  yellow,  sown  with 
very  numerous  and  extremely  fine  gray  and  brown  dots,  generally  washed  with  dull  red 
on  the  side  next  the  sun;  flesh  very  white,  fine,  melting,  watery;  juice  very  saccharine, 
slightly  acid  and  musky,  agreeable;  first;  Oct. 
Bergamotte  Pomme.  i.  Guide  Prat.  84.  1876. 

Fruit  rather  large,  globular-oblate,  dull  yellow;  flesh  very  juicy,  vinous;  first;  Oct. 
and  Nov. 
Bergamotte  du  Quercy.    i.  Mas  Pom.  Gen.  1:113,  fig-  57-     1872. 

Mas  obtained  grafts  of  this  pear  about  1847  from  the  Duke  of  Arenberg;  he  had  seen 
a  quotation  from  Van  Mons  catalog  of  1823  in  which  it  was  described.  Fruit  medium  or 
nearly  medium,  nearly  globular,  rather  obtuse  at  the  two  ends,  regular  in  outline,  attaining 
its  greatest  thickness  at  the  middle;  skin  slightly  thickened,  very  pale  green,  sown  with 
very  small,  brown  dots  scattered  irregularly;  flesh  quite  white,  fine,  firm  yet  melting, 
streaming  with  sweet  juice,  more  or  less  perfumed  according  to  the  season ;  end  of  Sept. 
Bergamotte  Reinette.  i.  Leroy  Diet.  Pom.  1:254,  fig.  1867.  2.  Mas  Pom.  Gen.  3:93, 
fig.  143.  1878. 

Raised  by  M.  Boisbunel,  nurseryman  at  Rouen,  Fr.,  who  introduced  it  in  1857. 
Fruit  small,  Bergamot-shaped;  skin  at  first  bright  green,  marked  with  large,  russet  patches 
but  changing  to  yellow  as  it  ripens;  flesh  half -tender,  with  abundant  sweet  juice  which  has 
a  brisk  acidity,  like  the  Reinette  apple;  quality  hardly  first-rate  and  variable,  but  to  be 
recommended  for  its  early  and  long  season;  late  Aug. 
Bergamotte  de  Rouen,  i.  Guide  Prat.  84.  1876. 

Fruit  large;  recommended  as  being  of  good  quality  by  the  Society  of  Horticulture  oi 
Rouen;  April  to  June.  The  tree  is  vigorous  and  fertile. 

Bergamotte  Rouge,      i.   Duhamel    Trait.    Arb.    Fr.    2:162,    PI.   XIX,   fig.    6.      1768. 
2.  Lindley  Guide  Orch.  Card.  334.     1831. 

This  pear  is  of  ancient  and  unknown  origin.  It  was  mentioned  by  Le  Lectier  in  1628, 
Merlet  in  1675,  and  Duhamel  in  1768,  but  without  history.  Fruit  rather  large,  globular, 
acute-pyriform,  irregular,  mammillate  at  calyx,  greenish-yellow,  washed  with  brownish-red 
on  the  side  next  the  sun,  and  marked  with  stripes  of  the  same  color,  the  whole  covered  with 


276  THE  PEARS  OF  NEW  YORK 

fine,  delicate,  cinnamon-colored  russet,  sprinkled  with  large,  gray  dots;  flesh  white,  coarse, 
melting,  gritty;  juice  sufficient,  with  a  slight  musky  perfume,  sugary;  first  for  both  table 
and  kitchen;  Sept. 
Bergamotte  Rouge  de  Mayer,     i.  Mas  Pom.  Gen.  4:189,  fig.  287.     1879. 

Sent  out  by  M.  Jahn  of  Meiningen;  it  has  a  strong  resemblance  to  the  Bergamotte 
Rouge  of  Duhamel.  Fruit  medium,  sometimes  pyriform-ovoid,  and  sometimes  turbinate- 
ovoid,  bright  green,  sprinkled  with  numerous  very  small  dots  of  blackish-gray;  on  ripening 
the  ground-green  passes  into  dull  yellow,  sometimes  colored  with  intense  blood-red  on 
the  side  next  the  sun;  flesh  whitish,  coarse,  half -melting,  with  not  much  juice,  sugary, 
little  perfume;  of  beautiful  appearance,  and  recommended  for  household  use;  Aug.-Sept. 
Bergamotte  Sageret.  i.  Downing  Fr.  Trees  Am.  671.  1869.  2.  Mas  Pom.  Gen.  5:129, 
fig-  353-  1880. 

M.  Sageret  obtained  this  Bergamotte  from  seed;  he  first  reported  it  in  1830.  Fruit 
medium,  nearly  spherical,  symmetrical  in  outline;  skin  rather  fine  and  thin,  water-green, 
sprinkled  with  very  many  and  prominent,  large  dots  becoming  when  ripe  more  yellow  and 
the  cheek  next  the  sun  golden;  flesh  white,  fine,  buttery,  rather  gritty  near  the  core;  juice 
sufficient,  not  very  saccharine,  deficient  in  perfume;  a  good  second-rate  dessert  pear; 
Oct.  to  Jan. 
Bergamotte  Sanguine,  i.  Mas  Pom.  Gen.  4:65,  fig.  225.  1879. 

Entered  in  catalog  of  M.  Jahn,  1864.  Fruit  medium  or  nearly  medium,  globular- 
turbinate,  regular  in  contour,  greatest  circumference  around  middle,  slightly  pointed  at 
base,  obtuse  at  summit;  color  dull  water-green,  generally  covered  with  a  thick  coating  of 
a  dark  reddish-violet  which  on  ripening  assumes  a  more  vivid  tone  on  the  side  next  the 
sun;  flesh  white,  speckled  with  red,  coarse,  semi-melting,  gritty  at  the  core,  not  much  juice; 
only  second;  interesting  for  amateurs  on  account  of  its  remarkable  color  of  violet  red  so 
dark  as  to  be  almost  black;  Sept. 
Bergamotte  Sannier.  i.  Guide  Prat.  53.  1895. 

Produced  by  M.  Arsene  Sannier,  Rouen,  Fr.  It  is  said  to  have  resisted  the  severe 
freeze  in  France  in  the  winter  of  1879-80.  Fruit  medium  in  size,  globular-conic;  color 
green;  flesh  semi-fine,  melting,  juicy  and  of  delicious  flavor;  first;  end  of  winter  and  spring. 
Bergamotte  Silvange.  i.  Mas  Le  Verger  3:Pt.  i,  65,  fig.  31.  1866-73. 

Silvange.     2.  Leroy  Diet.  Pom.  2:664,  fig-     1869. 

Bergamotte  Silvange  was  found  in  the  woods  of  the  Metz  district,  Lorraine,  about 
the  middle  of  the  eighteenth  century.  The  fruit  is  very  variable  in  form  and  quality  so 
that  writers  have  been  led  to  speak  of  three  sorts  of  pears  called  Silvange  —  the  yellow, 
the  long,  and  the  green.  Fruit  medium,  globular-turbinate  or  obovate  or  of  Bergamot 
shape;  skin  rough,  bright  green  on  the  shaded  side,  darker  where  exposed  to  the  sun, 
sprinkled  with  large,  gray  dots  and  stained  with  dark  patches;  flesh  tinged  with  greenish- 
white  near  the  center  and  yellowish-green  near  the  skin,  tender  and  melting,  full  of  perfumed 
juice,  saccharine,  acidulous  and  possessed  of  an  exquisite  flavor;  first;  Oct.  and  Nov. 
Bergamotte  de  Souchait.  i.  Mas  Pom.  Gen.  6:99,  fig.  434.  1880. 

Of  uncertain  origin,  though  Mas  suggests  that  it  may  have  been  raised  in  Germany. 
Fruit  medium,  globular-ovate,  pale  green,  strewn  with  large,  brown  dots  and  stained  with 


THE   PEARS  OF   NEW  YORK 

some  patches  of  russet ;  on  ripening  the  basic  green  becomes  lemon-yellow  and  warm  gold, 
the  side  next  the  sun  being  washed  with  vermilion  on  which  are  some  grayish  dots;  flesh 
yellowish,  half -tender,  half -breaking,  dry,  sugary  and  highly  perfumed  with  musk;  second 
or  third;  July  and  first  of  Aug. 

Bergamotte  de  Soulers.     i.  Duhamel  Trait.  Arb.  Fr.  2:168,  PI.  XLIV,  fig.  i.     1768.    2. 
Hogg  Fruit  Man.  504.     1884. 

Bonne  de  Soulers.     3.  Leroy  Diet.  Pom.  1:487,  fig.     1867. 

This  pear  is  an  old  French  dessert  fruit  the  first  mention  of  which  was  by  Merlet  in 
1675  who  described  it  as  a  species  of  winter  Bergamotte  of  good  flavor  and  long  keeping. 
Fruit  medium,  long-obovate,  almost  oval;  skin  smooth,  shining,  pale  greenish-yellow, 
covered  with  dots  of  fawn  and  faintly  tinged  with  brick-red  on  the  side  next  the  sun;  flesh 
white,  tender,  melting,  free  from  granulations,  juicy,  saccharine,  slightly  acidulous,  with 
a  characteristic  and  pleasant  flavor;  in  France,  of  first  quality  and  considered  superior 
to  Easter  Beurre;  in  England  only  second,  being  too  tender  for  the  climate;  Jan.  to  Mar. 
or  Apr. 

Bergamotte  de  Stryker.     i.  Mas  Le   Verger  a:Pt.   i,  69,  fig.  33.     1866-73.    2-  Leroy 
Diet.  Pom.  1:261,  fig.     1867. 

This  variety  is  generally  attributed  to  M.  Parmentier,  Enghien,  Bel.  Fruit  small, 
globular,  slightly  flattened  at  the  base  and  mammillate  at  the  summit,  yellow-ochre, 
finely  dotted  with  bright  gray  and  stained  with  russet  patches;  flesh  yellowish,  tender,  semi- 
melting  and  very  full  of  juice  which  is  watery,  sweet  and  pleasantly  aromatic;  first  in  France, 
second  in  England;  end  of  Sept.  and  Oct. 
Bergamotte  Suisse  Rond.  i.  Knoop  Fructologie  1:86,  134,  PI.  1771. 

This  pear  resembles  the  ordinary  Autumn  Bergamot  except  in  color  which  is  green 
at  first,  becoming  yellow  as  it  attains  maturity,  streaked  with  yellow  and  red.  Sept. 
and  Oct. 

Bergamotte  Tardive  Collette.     i.  Mathieu  Norn.   Pom.  176.     1889.     2.  Guide  Prat.  86. 
1895. 

Raised  from  a  seed  of  Doyenne"  d'Alencon  previous  to  1870  and  judged  by  the  Horti- 
cultural Society  of  Rouen,  Fr.,  to  be  of  good  quality;  Apr.  to  end  of  June. 
Bergamotte  Thuerlinckx.     i.  Mas  Pom.  Gen.  3:149,  fig.  171.     1878. 

This  pear  was  distributed  by  the  Society  Van  Mons  in  whose  bulletins  it  was  published 
in  the  years  1857-58-60  and  1862,  though  without  any  statement  as  to  its  origin.  Fruit 
medium  or  nearly  medium,  globular-turbinate,  obtuse,  of  largest  circumference  at  center, 
very  pale  green,  sprinkled  with  numerous  very  small  points  of  fawn;  on  ripening  the  basic 
green  changes  to  very  pale  yellow,  whitish  and  usually  a  little  golden  on  the  sunny  side, 
without  any  trace  of  red;  flesh  quite  white,  half-fine,  half -melting,  without  grit  at  the 
core,  very  juicy,  sugary  and  perfumed ;  good ;  Oct. 
Bergamotte  de  Tournai.  i.  Guide  Prat.  84,  238.  1876. 

Buerre  Vert  de  Tournai.     2.  Leroy  Diet.  Pom.  1:438,  fig.     1867. 

Obtained  by  M.  Dupont,  at  Tournai,  Bel.,  from  pips  of  Glou  Morceau  in  1830. 
Fruit  large,  globular-ovate,  bossed  at  summit,  olive-green  passing  into  pale  green  on  the 
shady  side,  covered  with  gray-russet  dots;  flesh  greenish-white,  semi-fine,  melting,  juicy, 


2/8  THE  PEARS  OF  NEW  YORK 

sugary,  sweet,  without  any  pronounced  aroma;  second  quality;  Oct.  and  beginning  of 

Nov.,  often  extending  to  Dec. 

Bergamotte  de  Tournay.     i.  Mas  Pom.  Gen.  6:35,  fig-  402.     1880. 

Obtained  from  seed  by  M.  du  Mortier,  president  of  the  Horticultural  Society  of  Tour- 
nay,  Fr.,  and  approved  by  the  Society  in  1857.  Fruit  rather  small,  ovoid,  short  and  swelled, 
obtuse  at  the  summit,  bright  green,  and  sprinkled  with  dots  of  a  very  rich  green;  flesh 
yellowish,  tender,  buttery,  melting,  rather  granular  near  the  core;  juice  abundant,  richly 
sugared  and  perfumed;  first;  beginning  of  Sept. 
Bergamotte  Volltragende.  i.  Oberdieck  Obst-Sort.  242.  1881. 

German.     Fruit  turbinate-obtuse,   typical   Bergamot,    smooth  skin,    yellowish-green 
turning  to  golden-yellow,  without  russet;  flesh  whitish,  soft  and  melting,  often  half -melting, 
agreeable  and  sweet  and  of  Bergamot  flavor;  good  for  the  table  and  very  good  for  the 
kitchen;  mid-Sept. 
Bergbirne.     i.  Loschnig  Mostbirnen  60,  fig.     1913. 

A  perry  pear  growing  in  the  mountains  of  Switzerland  and  the  Austrian  Tyrol.     Fruit 
small  to  medium,  turbinate-obtuse,  greenish-yellow,  much  sprinkled  with  russet  speckles 
and  dots;  flesh  yellowish-white,  almost  fine;  first  half  of  Oct. 
Bergen,     i.  Downing  Fr.  Trees  Am.  453.     1857.     2-  Mas  Pom.  Gen.  1:143,  fig-  72.     1872. 

A  chance  seedling  found  at  New  Utrecht  (now  part  of  Brooklyn),  L.  I.  Fruit  large, 
elongated-obtuse-pyriform,  sides  often  not  symmetrical,  angular;  skin  smooth,  waxen,  lemon- 
yellow  flushed  with  crimson  and  fawn  where  exposed  to  the  sun  and  thickly  sprinkled 
with  brown  and  crimson  dots;  flesh  whitish,  veined  with  yellow,  buttery,  melting,  juicy, 
with  a  sweet,  aromatic  flavor,  delicately  perfumed;  good  to  very  good;  end  of  Sept. 
Berlaimont.  i.  Liegel  Syst.  Anleit.  132.  1825. 

Belgium;  a  Van  Mons  seedling;  1825.     Fruit  large,  ventriculous-conic,  bossed,  yellow- 
green,  with  dull  blush,  with  numerous  green-brown  dots;  flesh  buttery,  juicy,  mild  and 
tender;  first  for  table  and  household  use;  mid-Sept. 
Bernard,     i.  Gaid.  Chron.  511.     1863.     2.  Leroy  Diet.  Pom.  1:262,  fig.     1867. 

A  French  pear,  probably  originated  in  the  middle  of  the  last  century,  for  it  was  growing 
at  Lyons  in  1855.  Fruit  below  to  medium,  globular,  mammillate  and  deeply  depressed 
at  both  base  and  crown,  golden-yellow,  dotted  and  veined  with  fawn,  slightly  tinged 
with  pale  rose  where  exposed  to  the  sun;  flesh  white,  fine,  melting;  juice  abundant,  sugary, 
tart,  very  delicate  and  savory;  first;  Nov.  to  Feb. 
Berriays.  i.  Leroy  Diet.  Pom.  1:263,  fig.  1867.  2.  Downing  Fr.  Trees  Am.  692.  1869. 

M.  Boisbunel,  Rouen,  Fr.,  raised  this  variety  from  seed  in  1861.     Fruit  medium, 
sometimes  larger,  oblong,  ventriculous,  obtuse,  bossed;  color  pale  lemon-yellow,  thickly 
sprinkled  with  greenish-russet  dots;  flesh  very  white,  melting,  juicy,  rather  gritty  around 
the  core,  refreshing,  sweet,  acidulous,  with  a  delicate  aroma;  first;  Aug.  and  Sept. 
Bertrand  Guinoisseau.     i.  Guide  Prat.  84.     1876. 

Bertrand  Guinoisseau  was  obtained  by  M.  Flon,  Angers,  Fr.,  in  1868,  and  was  first 
exhibited  in  the  United  States  by  Colonel  M.  P.  Wilder.  Fruit  rather  large,  globular- 
oblate;  skin  smooth,  yellow;  flesh  fine,  very  melting  and  excessively  juicy;  first;  end  of 
Nov. 


THE   PEARS   OF   NEW   YORK  279 

Berzelius.  I.  Liegel  Syst.  Anleit.  132.  1825.  2.  Dochnahl  Ftt/zr.  Obstkunde  2:187.  1856. 
Attributed  to  Van  Mons.  Fruit  below  medium,  short-conic,  bossed  and  uneven, 
lemon-yellow,  densely  spotted  and  partly  covered  with  russet,  thick  skinned;  flesh  yellowish- 
white,  firm,  coarse  grained,  sweet,  rather  musky;  third  for  the  table,  good  for  culinary 
and  market  purposes;  early  summer. 
Besi  de  Caen.  i.  Leroy  Diet.  Pom.  1:264,  fig.  1867. 

The  word  Besi  or  Bezy  is  of  Breton  origin  and  signifies  a  wild  pear.  Fruit  medium, 
turbinate-obtuse,  often  distorted  and  generally  more  swelled  on  one  side  than  the  other, 
green,  strewn  with  russet  dots  and  touched  with  fawn  around  the  stem;  flesh  white,  semi- 
fine,  perfumed,  juicy,  melting,  rather  gritty  around  the  center;  first;  beginning  of  Mar. 
to  end  of  Apr. 
Besi  de  Caffoy.  i.  Miller  Card.  Diet.  3.  1807. 

A  wilding  discovered  in  the  forest  of  Caffoy,  Britanriy,  Fr.     Fruit  small,  oblong, 
yellowish,  spotted  with  red;    flesh  melting;    juice  very  rich;    Dec.  and  Jan.     The  fruits 
are  produced  in  large  clusters  at  the  extremity  of  the  shoots. 
Besi-Careme.     i.  Guide  Prat.  84,  238.     1876. 

On  trial  with  Simon-Louis  Bros,  of  Metz,  Lorraine,  in  1876.     Fruit  large  to  very 
large;  flesh  melting;  first;  Mar.  to  May. 
Besi  Dubost.     i.  Mas  Le  Verger  1:29,  fig.  13.     1866-73.    2-  Leroy  Diet.  Pom.  1:268,  fig. 

1867. 

Obtained  from  a  seed  of  Echasserie  by  M.  Pariset,  Curciat-Dongalon,  Fr.     It  first 
bore  fruit  in  1845.     Fruit  medium,  turbinate,  very  obtuse  and  swelled,  generally  a  little 
bossed,  golden-yellow,  dotted  and  striped  with  russet;  flesh  white,  semi-fine,  melting,  juicy, 
gritty  around  the  core;  second;  Jan.  to  Mar. 
Besi  Esperen.     i.  MasLe  Verger  3:91,  fig.  44.     1866-73.    2-  Leroy  Did.  Pom.  1:271,  fig. 

1867. 

Obtained  by  Major  Espe"ren,  Mechlin,  Bel.,  about  1838.  Fruit  medium  to  large; 
form  varies  from  long  turbinate-obtuse-pyriform  to  obovate-pyriform,  with  contorted 
outline,  greenish-yellow,  dotted  all  over  with  bright  russet  and  occasionally  washed  with 
a  deep  tinge  of  red;  flesh  white,  buttery,  melting,  juicy,  sugary,  perfumed;  first,  but  does 
not  keep  long;  Nov.  and  Dec. 

Besi  Goubault.  i.  Leroy  Diet.  Pom.  1:272,  fig.  1867.  2.  Hogg  Fruit  Man.  506.  1884. 
Raised  by  M.  Goubault  near  Angers,  Fr.,  and  submitted  to  the  notice  of  the  Horti- 
cultural Society  of  Maine-et-Loire  in  1846.  Fruit  large  or  sometimes  medium,  globular, 
bossed,  flattened  at  the  base,  mammillate  at  the  summit,  with  sides  unequal,  greenish- 
yellow,  dotted  and  streaked  with  russet;  flesh  very  white,  very  fine,  melting,  containing 
some  small  grits  around  the  center;  juice  extremely  abundant,  saccharine,  perfumed  and 
having  a  delicate  and  agreeable  flavor;  first;  Sept.  to  Nov. 
Besi  de  Grieser  de  Bohmenkirsch.  i.  Mas  Pom.  Gen.  5:93,  fig.  335.  1880. 

Said  to  have  been  obtained  in  the  Swabian  Alps,  S.  W.  Ger.  Fruit  nearly  medium, 
ovoid-pyriform,  obtuse,  bright  green,  sprinkled  with  very  small  and  numerous  gray 
dots;  flesh  white;  fine,  buttery;  juice  sufficient,  sugary,  and  delicately  perfumed;  good; 
Aug. 


28O  THE   PEARS    OF   NEW   YORK 

Besi  d'Hery.     i.  Duhamel  Trait.  Arb.  Fr.  2:139.     1768.     2.  Hogg  Fruit  Man.  506.     1884. 

Kummelbirne.     3.  Dochnahl  Fuhr.  Obstkunde  2:7.     1856. 

A  wilding  discovered  in  the  forest  of  He"ry  or  He"ric  in  Brittany  in  the  sixteenth  century. 
The  Bretons  presented  a  basket  of  this  fruit  to  King  Henry  IV  on  his  visit  to  Brittany 
in  1598.  Fruit  medium,  globular;  skin  thin,  very  smooth,  bright  green  at  first,  changing 
when  it  ripens  to  pale  yellow,  with  blush  of  red  on  the  side  next  the  sun,  strewed  with  very 
minute  points;  flesh  white,  fine,  semi-melting,  generally  gritty;  juice  sufficient,  sweet,  with 
somewhat  of  a  Muscat  perfume;  first-rate  cooking  pear;  Oct.  to  Jan.  A  good  bearer 
in  rich  soil. 
Besi  Liboutton.  i.  Field  Pear  Cult.  278.  1858.  2.  Leroy  Diet.  Pom.  1:277,  fig.  1867. 

Origin  uncertain,  but  it  was  cultivated  in  the  garden  of  the  Horticultural  Society  of 
Angers,  Fr.,  in  1844.  Fruit  medium,  globular,  regular  in  form,  resembling  an  apple,  deeply 
depressed  at  either  pole,  green  turning  slightly  yellow  at  maturity,  sprinkled  with  large 
dots  and  some  fawn-colored  stains;  flesh  white,  fine,  semi-melting,  gritty;  juice  sufficient, 
sugary,  vinous,  rather  pleasantly  perfumed;  second;  mid- Aug.  to  mid-Sept. 
Besi  de  Mai.  i.  Leroy  Diet.  Pom.  1:278,  fig.  1867. 

Raised  by  J.  de  Jonghe,  Brussels,  from  a  seed  bed  made  in  1845.     Fruit  large,  obovate, 
rather  uneven  and  irregular  in  its  outline,  bossed,  greenish,  streaked  and  dotted  with 
brown  fawn;   flesh  fine,  white,  melting,  rather  gritty;  juice  sufficient,  sugary,  acid,  richly 
flavored;  first;  Apr.  and  May. 
Besi  de  Moncondroiceu.     i.  Mas  Pom.  Gen.  5:65,  fig.  321.     1880. 

According  to  Oberdieck,  this  variety  was  brought  to  him  from  the  Chateau  of 
Herrenhausen  near  Hanover.  Fruit  small,  globular-ovoid,  or  irregularly  round,  often 
higher  on  one  side  than  on  the  other,  pale  green,  sown  with  points  of  gray-fawn;  flesh 
whitish,  semi-fine,  melting,  a  little  granular  about  the  core,  juicy,  sugary,  not  much 
perfume;  quality  good  but  unstable,  depending  much  on  the  season;  Oct. 
Besi  de  Montigny.  i.  Duhamel  Trait.  Arb.  Fr.  2:207,  PI-  XLIV,  fig.  6.  1768.  2.  Leroy 
Diet.  Pom.  1:279,  fig-  1867.  3.  Downing  Fr.  Trees  Am.  701.  1869. 

The  origin  of  this  pear  is  ancient  and  uncertain.  The  monks  of  the  Chartreuse  at 
Paris,  however,  propagated  and  described  it  in  1752  and  Duhamel  du  Monceau  again  wrote 
of  it  in  1768.  Fruit  medium,  obovate  but  variable,  one  type  being  pyriform,  ventriculous; 
color  greenish-yellow,  smooth,  shining,  sprinkled  with  exceedingly  fine  dots  of  fawn  and 
russeted  around  both  stem  and  calyx;  flesh  white,  tender,  buttery,  semi-melting,  gritty 
around  the  core;  juice  abundant,  saccharine,  acidulous,  having  a  pleasant,  musky  flavor; 
first;  end  of  Sept.  occasionally  to  Nov. 

Besi  de  la  Motte.     i.  Duhamel  Trait.  Arb.  Fr.  2:206,  PI.  XLIV,  fig.  5.     1768.     2.  Hogg 
Fruit  Man.  507.     1884. 

First  reported  by  La  Quintinye,  the  creator  of  the  fruit  gardens  of  Louis  XIV  of  France, 
as  having  been  found  by  him  at  the  end  of  October,  1685.  Tree  hardy,  vigorous,  a  prolific 
bearer.  Fruit  above  medium  to  large,  globular,  more  swelled  generally  on  one  side  than 
on  the  other,  greenish-yellow  or  bright  green,  sprinkled  with  large  russet  dots;  flesh 
whitish,  fine,  melting,  buttery,  slightly  gritty;  juice  very  abundant  and  full  of  sugar, 
savory  and  delicate;  first;  Sept.  and  Oct.  and  sometimes  later. 


THE   PEARS   OF   NEW   YORK  28 1 

Besi  de  Naghin.     i.  Guide  Prat.  86.     1895. 

On  trial  with  Simon-Louis  of  Metz,  Lorraine,  in  1895.     Fruit  above  medium,  apple- 
shaped;   in  character  it  is  an  improvement  on  the  Chaumontel  but  its  flesh  is  less  firm, 
finer  and  more  piquant;    its  perfume  is  similar,  and  it  has  less  bitterness  than  is  often 
found  in  the  older  fruit ;  Jan. 
Besi  de  la  Pierre,     i.  Leroy  Diet.  Pom.  1:283,  fig.     1867. 

A  gain  of  A.  de  la  Farge,  Salers,  Fr.,  from  a  bed  of  mixed  seeds  made  in  1847.  Fruit 
medium  and  often  less,  ovate,  regular  in  form,  slightly  swelled  and  bossed,  lemon-yellow, 
partly  covered  with  dots,  marblings,  and  stains  of  fawn  especially  around  the  eye  and  the 
stem;  flesh  whitish,  semi-fine,  melting;  juice  extremely  abundant,  saccharine,  vinous, 
very  delicate;  first;  all  Oct.  to  mid-Nov. 
Besi  de  Quessoy.  i.  Leroy  Diet.  Pom.  1:285,  %•  1867.  2.  Hogg  Fruit  Man.  508.  1884. 

Bezy  de  Caissoy.     3.  Duhamel  Trait.  Arb.  Fr.     2:178,  PI.  XXIX.     1768. 

Merlet  stated  in  1675  that  this  variety  was  said  to  have  been  found  originally  in  the 
forest  of  Quessoy  near  Saint-Brieuc.  It  was  known  locally  as  the  Rousette  or  the 
Petit  Boeure  d'Hiver  and  was  propagated  at  the  beginning  of  the  seventeenth  century. 
Fruit  borne  in  clusters,  small,  globular  or  ovate;  skin  rough,  yellowish-green,  much 
russeted;  flesh  white,  delicate,  melting,  gritty  around  the  core,  aromatic  and  savory; 
second;  ripens  in  succession  from  Nov.  or  Dec.  till  Feb. 
Besi  de  Saint- Waast.  i.  Leroy  Diet.  Pom.  1:286,  287,  fig.  1867. 

Bezi  Vaet.     2.  Downing  Fr.  Trees  Am.  702.     1869. 

Van  Mons  was  of  the  opinion  that  the  Besi  de  Saint-Waast  originated  at  the  Benedictine 
Abbey  of  Saint-Vaast,  Fr.  Fruit  above  medium,  obovate,  obtuse,  narrowing  toward  the 
stalk  but  variable;  skin  thick,  yellow,  dotted  with  fawn,  extensively  washed  with  red- 
brown  on  the  side  exposed  to  the  sun;  flesh  rather  white,  fine,  semi-breaking,  very  juicy, 
rather  gritty  at  the  center,  saccharine,  acid,  with  a  pleasant  aroma  suggestive  of  the 
Chaumontel ;  a  first-class  dessert  pear  in  Europe  but  hardly  more  than  a  good  second-rate 
fruit  in  this  country;  Nov.  to  Jan. 
Besi  Sans  Pareil.  I.  Guide  Prat.  78,  240.  1876. 

Besi  Incomparable.     2.  Leroy  D ict.  Pom.  1:275,  fig.     1867. 

Besi  Sanspareil.    3.  Downing  Fr.  Trees  Am.  702.     1869. 

Bonnefonds  mentioned  this  pear  in  1651  under  the  names  of  San- Pair  or  Nonpareille, 
as  also  did  Saint-Etienne  in  1660  and  Olivier  de  Serres  in  1608.  Introduced  to  this 
country  about  the  year  1850.  Fruit  medium,  spherical  or  globular-oval,  generally  rather 
symmetrical,  lemon-yellow,  slightly  greenish,  dotted  and  mottled  with  fawn,  blushed 
with  brownish-red  on  the  side  exposed  to  the  sun;  flesh  white,  semi-fine,  rather  melting, 
very  juicy,  vinous,  saccharine,  sourish,  having  an  extremely  agreeable  aroma;  first;  Oct. 
to  Feb. 

Besi  Tardif.     i.  Leroy  Diet.  Pom.  1:288,  fig.     1867.     2.  Mas  Pom.  Gen.  7:57,  fig.  509. 
1881. 

Raised  in  1845  by  M.  Goubault,  Angers,  Fr.,  this  variety  was  described  in  1846,  and 
in  1847  was  declared  by  the  Horticultural  Society  of  Maine-et-Loire  to  be  worthy  of 
cultivation.  Fruit  medium  or  below,  globular,  bossed,  greenish-yellow,  dotted,  and 


282  THE   PEARS   OF   NEW   YORK 

russeted;  flesh  white,  fine,  melting,  slightly  gritty  around  the  core;  juice  abundant,  sugary, 

astringent;  third  or  sometimes  second;  Nov.  to  Feb. 

Besi  de  Van  Mons.     i.  Mas  Pom.  Gen.  5:53,  fig.  315.     1880. 

A  Belgian  variety,  cataloged  in  1864  by  M.  Jahn.  Whether  it  was  obtained  by  Van 
Mons  or  merely  dedicated  to  him  is  unknown.  Fruit  small,  globular-conic,  more  or  less 
short,  regular  in  outline,  bright  green,  sown  with  numerous  small,  gray-green  spots;  flesh 
white,  rather  granular,  buttery,  a  little  gritty  at  the  core,  with  abundant,  sweet  juice, 
acid,  distinct  perfume;  good;  Nov. 

Besi  des  Veterans,     i.  Mas  Le  Verger  1:127,  fig.  62.     1866-73.    2-  Leroy  Diet.  Pom. 
1:289,  fig.     1867. 

Veterans.    3.  Thomas  Am.  Fruit  Cult.     716.     1897. 

Raised  from  seed  by  Van  Mons  about  1830.  Fruit  large,  turbinate,  clear  yellow, 
very  much  dotted  with  grayish-brown  specks  of  different  sizes;  flesh  white,  semi-melting, 
fine,  buttery,  with  sufficient  sweet  juice,  slightly  acid;  second  for  dessert,  but  first  for 
stewing;  ripens  in  Oct.  and  lasts  occasionally  even  till  Apr.  The  tree  is  a  prolific  bearer. 
Besi  de  Vindre.  i.  Leroy  Diet.  Pom.  1:291,  fig.  1867. 

Was  cultivated  in  the  garden  of  the  Horticultural  Society  of  Angers  in  1838.  Fruit 
small,  globular,  rather  more  swelled  on  one  side  than  on  the  other,  greenish-yellow,  dotted 
with  russet  and  streaked  with  russet  about  the  calyx,  and  marked  with  brownish-fawn 
about  the  stem;  flesh  whitish,  semi-fine,  semi-melting  and  containing  some  grits  around 
the  core;  juice  sweet,  not  acid,  rather  savory;  second;  Oct. 
Besi  de  Wutzum.  i.  Mas  Pom.  Gen.  7:119,  fig.  540.  1881. 

Of  uncertain  origin.  Fruit  rather  small,  globular,  regular  in  contour,  largest  circum- 
ference around  center,  forming  short  point  at  stem,  pale  green,  sown  with  many  fawn 
dots;  on  ripening  the  green  changes  to  pale  yellow  and  the  sun-exposed  side  becomes 
golden  and  washed  with  red;  flesh  white,  tinted  with  yellow,  semi-fine,  melting,  rather 
gritty  about  the  center,  juicy,  sugary;  second;  Oct. 

Bessemianka.     i.  Mont.  Hort.  Soc.  Rpt.  53,  fig.     1881-2.     2.  la.  Hort.  Soc.  Rpt.  83.     1882. 
3.  Am.  Pom.  Soc.  Cat.  40.     1909. 

A  Russian  variety  recommended  for  cultivation  by  the  American  Pomological  Society. 
It  grows  in  Europe  from  the  Gulf  to  the  Volga  as  far  north  as  Moscow  and  Kazan  and  is 
the  most  widely-known  and  most  largely-grown  pear  in  central  Russia.  J.  L.  Budd  says, 
"  This  is  beyond  all  doubt  a  true  hybrid  with  a  wild  pear  of  Russia  as  the  parent  tree. 
The  name  means  seedless,  and  it  is  rare,  indeed,  that  more  than  the  rudiment  of  a  seed 
can  be  found."  Tree  upright;  leaves  large,  dark,  thick,  very  slightly  crenate,  almost 
entire,  stands  aridity  well.  Fruit  large,  round-obovate,  greenish-yellow,  with  some  russety- 
brown;  flesh  gritty  at  the  core,  juicy,  with  few  or  no  seeds,  mild,  pleasant;  early  Oct. 
Best  Favorite,  i.  ///.  Hort.  Soc.  Rpt.  178,  186.  1896.  2.  J.  V.  Cotta  Cat.  12,  fig.  1898. 

From  Winnebago  County,  111.     Fruit  medium,  bronze-yellow,  melting,  juicy;    good; 
ripening  in  Sept. 
Bettina.     i.  Dochnahl  FM/IT-.  Obstkunde  2:124.     1856. 

A  seedling  of  Van  Mons,  first  published  in  1851.  Fruit  medium,  conic  or  ventriculous- 
turbinate,  acute,  symmetrical  in  contour,  green  changing  to  lemon-yellow,  dotted  and 


THE    PEARS   OF   NEW   YORK  283 

flecked  with  russet,  often  covered  with  russet;  flesh  yellowish-white,  very  fine,  excellent; 

first  for  dessert;  Oct. 

Betzelsbirne.     i.  Dochnahl  Fwfcr.  Obstkunde  2:194.     1856. 

A  perry  pear  grown  in  Austria  and  Germany.     Fruit  rather  large,  globular,  diminishing 
acutely  to  the  stalk,  grass-green,  sprinkled  with  dark  gray  spots;    flesh  greenish-white, 
dense,  juicy;  very  good  for  household  use  and  perry;  suitable  for  long-distance  transport; 
Jan.  to  Apr. 
Betzy.     i.  Baltet  Cult.  Fr.  404.     1908. 

A  small,  French  fruit,  good  for  market  and  household  use,  for  cooking,  preserving, 
or  the  making  of  wine. 
Beurre  Adam.     i.  Leroy  Diet.  Pom.  1:292,  fig.     1867. 

A  rather  poor  French  dessert  pear  known  for  250  years.  Fruit  below  medium,  oblong- 
obtuse-pyriform,  dark  greenish-yellow,  fawn,  dotted  with  russeted,  and  washed  with 
carmine  on  the  cheek  next  the  sun;  flesh  yellowish,  veined  with  pale  green,  melting, 
sweet,  fairly  juicy,  acidulous  and  aromatic;  second,  apt  to  rot  at  the  core  when  ripe;  Aug. 
to  Oct. 
Beurre  Ad.  Papeleu.  i.  Mathieu  Nom.  Pom.  178.  1889.  2.  Guide  Prat.  86.  1895. 

Raised  from  seed  of  Glou  Morceau,  and  placed  on  the  market  by  Dervaes  Brothers, 
Wetteren,  Bel.,  in  1888.  Fruit  long,  bright  green;  flesh  white,  sugary,  very  melting;  Mar. 
Beurre  d'Adenaw.  i.  Guide  Prat.  84.  1876. 

Found  in  the  garden  of  the  Convent  of  Schwarzenbruck.     Fruit  large,  rather  uneven, 
yellow;  flesh  buttery  and  pleasantly  perfumed;  good;  through  the  winter. 
Beurre  Alexandra  Lucas,     i.  Le  Bon  Jard.  358.     1882.     2.  Jour.  Hort.  18:216.     1889. 

The  parent  tree  was  a  wilding  found  in  1836  in  a  wood  of  the  Department  of  Loir- 
et-Cher,  Fr.,  and  in  foliage  and  growth  much  resembles  Doyenne"  Boussock.  Fruit  large 
to  very  large,  handsome,  pyriform,  clear  green,  dotted  with  maroon  or  chestnut-colored 
spots;  flesh  fine,  melting,  perfumed,  juicy,  in  flavor  superior  perhaps  to  Doyenne"  Boussock; 
first ;  Nov.  to  Jan. 
Beurre  Allard.  i.  Leroy  Diet.  Pom.  1:293,  fig-  1867. 

From  the  Horticultural  Society  of  Maine-et-Loire  whose  Committee  named  it  in 
1852.     Fruit  below  to  medium,   obovate-obtuse-pyriform,   greenish-yellow,    dotted  and 
mottled  with  russet;  flesh  whitish,  fine,  soft,  melting,  not  gritty,  reddish  under  the  skin, 
with  very  sugary  juice,  perfumed;  first;  Oct.  and  Nov. 
Beurre  Amande.     i.  Lucas  Tafelbirnen  117.     1894.    2.  Guide  Prat.  61,  228.     1895. 

Raised  by  M.  Sannier,  Rouen,  Fr.  Fruit  medium  to  large,  variable  in  form,  globular, 
narrowing  toward  the  upper  part  and  somewhat  distorted  near  the  stem,  which  is  placed 
at  right  angles  to  the  long  axis  of  the  fruit,  bossed;  skin  fine,  shining,  greenish-yellow 
changing  to  a  translucent  canary-yellow;  flesh  white,  very  fine,  altogether  melting,  and  of 
a  sweet,  delicious  and  pronounced  flavor  of  almond;  Oct.  and  Nov. 
Beurre  d'Amanlis.  i.  Leroy  Diet.  Pom.  1:294,  fig.  1867.  2.  Hogg  Fruit  Man.  509. 
1884. 

Pomologists  differ  as  to  the  origin  of  this  pear.  Probably  it  takes  its  name  from 
Amanlis,  a  village  near  Rennes,  Fr.  Fruit  large,  obtuse-pyriform,  rather  uneven  in  con- 


284  THE    PEARS   OF   NEW   YORK 

tour,  bright  green  changing  to  yellowish-green,  lightly  washed  with  red-brown  on  the  cheek 
exposed  to  the  sun,  dotted  and  marbled  with  fawn-russet;  flesh  greenish-white,  fine,  melting, 
tender,  rich,  very  juicy,  sugary,  some  acidity,  agreeably  perfumed;  first;  Sept.  and  Oct. 
Beurre  Ananas,  i.  Hogg  Fruit  Man.  510.  1884. 

Fruit  small,  pyriform,  regular  in  outline,  yellow,  with  red  blush  on  side  next  the  sun, 
and  streaks  of  crimson;  flesh  yellowish,  semi-buttery,  melting,  very  juicy  and  sweet,  with 
a  strong  odor  of  musk;  inferior;  end  of  Oct. 

Beurre  d'Angleterre.     i.  Duhamel  Trait.  Arb.  Fr.  2:197.     1768.     2.  Leroy  Diet.  Pom. 
1:297,  fig.     1867. 

Angleterre.     3.  Hogg  Fruit  Man.  481.     1884. 

The  first  description  of  this  pear  was  given  by  Le  Lectier,  Orleans,  in  1628.  The  proba- 
bility is  that  it  was  imported  to  France  by  Le  Lectier  early  in  the  seventeenth  century  from 
England.  It  is  grown  extensively  around  Paris  for  the  supply  of  the  markets  where  it 
it  is  in  very  general  demand  in  September.  Fruit  medium,  acute-pyriform,  bright  green- 
yellow,  dotted  very  regularly  with  small,  russet  spots;  flesh  white,  buttery,  melting,  very 
juicy,  sugary  and  richly  flavored;  good  dessert  pear;  Sept. 

Beurre  Antoine.      i.   Mas  Pom.   Gen.   7:180,   fig.   572.     1881.      2.   Leroy  Diet.   Pom. 
1:299,  fig.     1867. 

Raised  at  Lyons,  Fr.,  by  M.  Nerard,  nurseryman,  in  1822  from  a  bed  of  seeds  of  White 
Doyenne".  Fruit  about  medium  size,  oblong-obovate-pyriform;  color  yellowish-green; 
flesh  granulated,  very  melting,  rich  in  sugar;  early  Sept. 

Beurre  Antoinette,    i.  Ann.  Pom.  Beige  7:61,  fig.     1859.     2.  Leroy  Did.  Pom.  1:300, 
fig.     1867. 

A  gain  of  Alexandra  Bivort  at  Geest-Saint-Re"my,  Bel.,  in  1846.  Fruit  medium, 
sometimes  larger,  oblong-obtuse-pyriform;  golden-yellow,  dotted  and  mottled  with  brown, 
stained  with  fawn  around  the  stem  and  often  colored  on  the  side  next  the  sun ;  flesh  greenish- 
white,  semi-fine,  semi-melting,  gritty  around  the  core;  juice  abundant,  acid,  sugary,  aromatic; 
first;  Oct. 
Beurre  Aqualine.  i.  Dochnahl  Fw/tr.  Obstkimde  2:116.  1856. 

A  seedling  of  Van  Mons  published  in  1833.  Fruit  medium,  long-obtuse-oval,  light 
green  turning  to  yellow-green,  dotted  with  whitish-gray;  flesh  semi-fine,  white,  extremely 
juicy;  first  class  for  all  purposes;  end  of  Dec. 

Beurre  de  1'Assomption.     i.  Leroy  Diet.  Pom.  1:303,  figs.     1867.    2.  Pom.  France  4: 
No.  166,  PI.  166.     1867. 

M.  Ruillie  de  Beauchamp,  Goupillere,  Nantes,  Fr.,  obtained  cions  of  a  pear  raised  by 
an  amateur.  These  grafts  gave  fruit  in  1863.  J.  J.  Thomas  wrote  briefly  of  it  in  the 
American  Fruit  Culturist  in  1885.  Fruit  very  large,  pyramidal-obtuse,  but  rather  variable, 
undulating  and  bossed,  lemon-yellow,  dotted  and  streaked  with  russet;  flesh  white,  semi- 
fine,  melting,  juicy,  slightly  gritty  around  the  core;  juice  abundant,  saccharine,  acidulous, 
vinous  and  delicately  perfumed;  first  in  France,  rather  disappointing  in  England;  Aug. 
Beurre  Audusson.  i.  Leroy  Diet.  Pom.  1:305,  fig.  1867. 

Raised  from  seed  by  Anne-Pierre  Audusson,  Angers,  Fr.,  in  1833  or  1834.     Fruit 
below  medium,  pyriform,  slightly  obtuse,  even  in  contour,  greenish,  sprinkled  with  large 


THE  PEARS  OF  NEW  YORK  285 

dots  of  brown  and  blushed  on  the  side  next  the  sun;  flesh  semi-fine,  whitish,  rather  melting, 
gritty  at  the  center;  juice  sufficient,  saccharine,  having  little  flavor  or  perfume;  third; 
end  of  Aug. 
Beurre  des  Augustins.    i.  Guide  Prat.  87.     1895. 

Originally  described  in  the  Pomone  tournaisienne  which  is  suggestive  that  the  neighbor- 
hood of  Tournai,  Bel.,  was  the  place  of  its  birth.  Fruit  medium,  turbinate-obtuse;  flesh 
buttery,  very  juicy;  first;  Nov.  and  Dec. 

Beurre  Auneniere.     i.  Field  Pear  Cult.  277.     1859.    2.  Leroy  Diet.   Pom.   1:308,  fig. 
1867. 

Generally  attributed  to  Van  Mons.     Fruit  below  medium  and  often  small,  conic- 
obtuse-pyriform,  lemon-yellow,  finely  dotted  with  brown-russet,  washed  with  bright  rose 
on  the  side  of  the  sun;  flesh  white,  semi-fine,  gritty  at  center;  juice  sufficient,  sugary, 
agreeable;  second;  Oct.  and  Nov. 
Beurre  d'Automne  de  Donauer.     i.  Mas  Pom.  Gen.  7:173,  fig.  567.     1881. 

Liegel  said  he  had  received  this  variety  as  having  come  from  seed  beds  of  Van  Mons. 
Fruit  medium,  conic,  regular  in  contour,  bright  green;  flesh  white,  tinted  with  yellow, 
melting,  abounding  in  rich,  sugary  water,  vinous  and  pleasantly  perfumed;  first;  Nov. 
and  Dec. 

Beurre  d'Avoine.     i.  Leroy  Diet.   Pom.   1:309,  fig.     1867.     2.  Mas  Pom.  Gen.  5:183, 
fig.  380.     1880. 

M.  Tuerlinckx,  Mechlin,  Bel.,  raised  this  variety.  The  date  of  its  first  fruiting  is 
not  known  with  certainty  but  it  was  probably  about  1849.  Fruit  medium  to  rather  large, 
oblong-cylindrical,  irregular,  flattened  at  base;  color  greenish-yellow,  dotted  with  minute 
brown  points;  flesh  white,  coarse,  generally  gritty,  very  juicy,  sugary;  second  as  a  dessert 
fruit  but  first  for  stewing. 
Beurre  d'Avril.  I.  Rev.  Hort.  66.  1911. 

Raised  from  seed  by  Ernest  Baltet  and  shown  before  the  Pomological  Society  of 
France  at  Lyons  in  March,  1909;  it  received  great  praise.  Fruit  medium  to  large,  globular- 
obtuse-pyriform,  green  changing  to  yellow  on  ripening;  flesh  color  of  fresh  butter,  fine  and 
melting,  sugary,  perfumed,  vinous;  good;  Mar.  to  May. 

Beurre  Bachelier.     i.  Pom.  France  2:No.  49,  PI.  49.     1864.     2.  Downing  Fr.  Trees  Am. 
673.     1869. 

This  splendid  pear  was  obtained  by  Louis-Frangois  Bachelier,  commune  of  Cappelle- 
bourg,  Canton  of  Bourbourg,  Fr.,  in  1845.  Fruit  large,  oblong-turbinate,  very  obtuse 
and  swelled,  mammillate  at  summit,  greenish-yellow,  with  brown  dots,  russeted  and  streaked 
with  fawn  around  the  stalk;  flesh  white,  fine,  melting;  juice  very  abundant,  sweet,  acid, 
vinous,  delicate  and  aromatic;  first;  Oct.  to  Dec. 
Beurre  Backhouse,  i.  Garden  52:309.  1898.  2.  Ibid.  76:42,  54.  1912. 

Raised  by  James  Backhouse,  York,  Eng.,  about  1862.     Fruit  large,  juicy  and  richly 
flavored;  though  larger  it  much  resembles  Beurre'  d'Amanlis;  Sept.  and  Oct. 
Beurre  Bailly.     i.  Leroy  Diet.  Pom.  1:311,  fig.     1867.     2.  Downing  Fr.  Trees  Am.  673. 
1869. 

Raised  from  a  seed  bed  of  pips  of  a  Doyenne1  made  about  1836  by  M.  Bailly,  a 


286  THE    PEARS   OF   NEW   YORK 

nurseryman  near  Lille,  Fr.  The  parent  tree  first  fruited  in  1848.  Fruit  large,  long,  assum- 
ing generally  that  of  the  Calebasse,  bossed,  irregular;  color  golden-yellow,  sown  all  over 
with  greenish-gray  dots  and  streaked  with  fawn  around  the  calyx;  flesh  exceedingly  white 
and  fine,  semi-melting,  juicy,  somewhat  gritty  around  the  core;  juice  abundant,  sugary, 
lacking  much  perfume  but  delicate;  first;  Oct.  and  Nov. 

Beurre  Baltet  Pere.     i.  Guide  Prat.   109.     1876.    2.   Mas   Pom.  Gen.   7:47,   fig.   504. 
1881.     3.  Garden  52:356,  397-     1897. 

Baltet  Senior.    4.  Mathieu  Nom.  Pom.  171.     1889. 

Obtained  by   Baltet   Brothers,   Troyes,   Fr.,   about    1865.     Fruit  large,   turbinate, 
yellowish-green;  flesh  very  fine,  melting,  juicy  and  richly  flavored;  first,  "  there  are  few 
pears  of  better  quality."     (Card.  52:356.)     Oct.  and  Nov. 
Beurre  Baud.     i.  Mas  Pom.  Gen.  4:1,  fig.  193.     1879.    2.  Hogg  Fruit  Man.  512.     1884. 

Attributed  to  Van  Mons.  Fruit  medium  to  small,  obovate,  lemon-yellow,  thickly 
mottled  with  cinnamon-colored  russet;  flesh  whitish,  sometimes  veined  with  yellow,  fine, 
buttery,  melting;  juice  abundant  and  sugary,  agreeable  but  not  a  remarkable  flavor;  hardly 
first-rate;  Oct. 

Beurre  Beauchamp.     i.  Downing  Fr.  Trees  Am.  456.     1857.    2.  Mas  Le   Verger  s:Pt. 
i,  113,  fig.  55.     1866-73. 

Attributed  by  Van  Mons  in  his  catalog  of  1823  to  M.  Beauchamp.     Fruit  medium 
to  large;  globular,  bossed,  pale  yellow,  dotted  with  fawn,  strongly  carmined  on  the  side 
next  the  sun;  flesh  fine,  white,  excessively  melting;  juice  sugary,  perfumed,  having  a 
buttery  flavor,  delicate  and  agreeable;  first;  Nov. 
Beurre  Beaulieu.     i.  Downing  Fr.  Trees  Am.  673.     1869. 

Fruit  globular-pyriform,  greenish-yellow,  very  much  russeted;  flesh  whitish,  rather 
coarse,  buttery,  melting,  vinous;  good;  Oct. 
Beurre  Beek.     i.  Mas  Pom.  Gen.  7:69,  fig.  515.     1881. 

Whether  this  variety  originated  in  the  outskirts  of  Beek,  a  town  of  the  Rhine,  or 
whether  it  came  from  the  neighborhood  of  the  town  of  Beek  in  the  Pays-Bas  is  uncertain. 
Fruit  medium,  globular-ovate,  obtuse,  bright  green,  sown  with  numerous  strongly  marked 
gray-green  dots,  russeted  at  summit  and  base;  flesh  white,  melting;  juice  abundant  and 
sugary;  third-rate  for  the  table  but  quite  useful  for  the  kitchen;  Sept. 
Beurre  des  Beguines.  i.  Leroy  Diet.  Pom.  1:314,  fig.  1867.  2.  Mas  Pom.  Gen.  3:133, 
fig.  163.  1878. 

A  posthumous  gain  of  Van  Mons  at  Louvain.  Its  first  fruit  was  gathered  in  1844. 
Fruit  below  medium  size;  oblate,  more  enlarged  on  one  side  than  the  other;  skin  entirely 
covered  with  a  crust  of  cinnamon-brown  russet;  flesh  greenish-white,  rather  coarse,  very 
juicy  and  sweet,  richly  flavored,  with  perfume  of  the  Seckel;  quite  a  good  pear;  Oct. 
Beurre  Bennert.  i.  Ann.  Pom.  Beige  5:19,  fig.  1857.  2.  Leroy  Diet.  Pom.  1:315, 
fig.  1867. 

Obtained  from  the  seed  beds  of  Van  Mons  at  Louvain  subsequent  to  his  death  in 
1842.  It  first  bore  fruit  in  1846.  Fruit  medium,  globular-obtuse-pyriform,  sides  uneven; 
color  golden-yellow,  striped,  veined  and  stained  with  fawn,  dotted  with  fawn  around  the 
stem  and  washed  with  reddish-brown  on  the  side  next  the  sun;  flesh  white,  fine,  melting 


THE   PEARS   OF   NEW   YORK  287 

containing  gritty  concretions  around  the  core;  juice  abundant,  acid,  vinous,  with  delicate 
aroma;  first,  Dec.  to  Feb. 

Beurre  Benoist.     i.  Elliott  Fr.  Book  360.     1859.    2.  Mas  Le  Verger  a:Pt.  i,  35,  fig.  16. 
1866-73.     3-  Downing  Fr.  Trees  Am.  674.     1869. 

Found  on  a  farm  at  Brissac,  Fr.,  and  propagated  by  Auguste  Benoist  about  the 
middle  of  the  last  century.  Fruit  large,  obovate-obtuse-pyriform;  skin  pale  yellow-green 
strewed  with  dots  and  patches  of  pale  brown-russet,  the  fundamental  yellow-green  passing, 
on  ripening  to  bright  yellow  and  the  side  well  exposed  to  the  sun  often  being  tinted  with 
orange-red;  flesh  white,  fine-grained,  melting,  acidulous  and  very  juicy,  perfumed  with 
a  distinct  Seckel  aroma;  first;  Sept. 

Beurre  Berckmans.     i.  Leroy  Diet.  Pom.  1:316,  fig.     1867.    2.  Downing  Fr.  Trees  Am. 
674.     1869. 

Gained  by  Alexandre  Bivort,  Louvain,  Bel.     Fruit  medium  or  above,  long,  obovate- 
obtuse-pyriform,   yellow-ochre,   generally  covered  with  streaks  and  markings  of  fawn; 
flesh  whitish,  fine,  very  melting,  seldom  gritty;  juice  excessive,  perfumed;  refreshing  and 
delicate;  first;  Nov.  and  Dec. 
Beurre  de  Biseau.     i.  Jour.  Hart.  N.  S.  22:311,  fig.     1872. 

Raised  by  A.  de  Biseau  d'Hauteville,  Binche,  Bel.,  and  sent  by  him  in  1871  to  the 
Royal  Horticultural  Society  of  London  where  the  Fruit  Committee  awarded  it  a  first  class 
certificate.  Fruit  above  middle  size,  oblong,  unshapely  and  undulating  in  its  outline; 
skin  entirely  covered  with  a  thick  coat  of  smooth,  dark  cinnamon-brown  russet;  flesh 
yellowish,  tender,  buttery  and  sweet  with  a  rich  flavor  and  excellent  bouquet;  first;  Apr. 
and  May. 
Beurre  Blanc  Dore.  i.  Mas  Pom.  Gen.  6:93,  fig.  431.  1880. 

The  first  description  of  this  pear  was  given  in  1839  by  Dittrich;  its  origin  is  uncertain. 
Fruit  medium,  globular-conic,  pale  water-green,  dotted  with  gray-brown,  the  green 
becoming  at  maturity  a  beautiful,  warm,  golden-yellow  with  the  side  next  the  sun  washed 
with  bright  vermilion-red;  flesh  yellowish-white,  semi-buttery,  sugary  and  perfumed; 
good;  Sept. 

Beurre  Blanc  de  Nantes,     i.  Leroy  Diet.  Pom.  1:317,  fig.     1867.     2.    Mas   Pom.  Gen. 
6:31,  fig.  409.     1880. 

According  to  Prevost,  writing  of  this  pear  in  1845,  it  probably  came  from  Brittany 
or  Anjou.  Fruit  below  medium,  turbinate-ovate  or  turbinate-spherical,  yellowish-green, 
dotted  with  gray,  mottled  with  fawn,  and  occasionally  slightly  colored  with  tender  rose 
on  the  side  next  the  sun;  flesh  yellowish-white,  coarse,  gritty,  semi-melting;  juice  rather 
deficient,  saccharine,  but  wanting  in  flavor  and  generally  acid;  third;  Aug.  and  Sept. 
Beurre  Boisbunel.  i.  Leroy  Did.  Pom.  1:318,  fig.  1867.  2.  Hogg  Fruit  Man.  514. 
1884. 

Raised  at  Rouen,  Fr.,  from  a  bed  of  mixed  seeds  in  1835  by  L.  M.  Boisbunel;  first 
fruited  in  1846.  Fruit  medium,  turbinate-obtuse  or  obovate,  greenish-yellow,  some  russet; 
flesh  yellowish,  tender,  melting,  and  gritty;  juice  plentiful,  sweet,  little  perfume,  refreshing 
but  generally  rather  harsh;  second  and  often  third;  Sept. 


288  THE  PEARS  OF  NEW  YORK 

Beurre  Bollwiller.    i.  Leroy  Diet.  Pom.  1:319,  figs.     1867.    2.  Hogg  Fruit  Man.  514.     1884. 

Raised  by  Baumann  Brothers,  Bollweiler,  near  Colmar,  Alsace.  Propagated  in  1842. 
Fruit  medium  to  large,  obovate-obtuse-pyriform,  golden-yellow,  dotted  with  gray  and 
brown  and  washed  with  tender  rose  on  the  side  exposed  to  the  sun;  flesh  very  white, 
tender  and  melting;  juice  abundant,  sugary,  fresh,  exceedingly  savory;  first;  Mar.  to  end 
of  May. 
Beurre  de  Bordeaux,  i.  Mclntosh  Bk.  Card.  2:463.  1855. 

Recommended  in  1855  by  Thomas  Rivers,  a  well-known  English  authority,  as  a 
very  productive  standard;  fruit  of  medium  size  and  first  quality;  Oct. 
Beurre  Bourbon,     i.  Leroy  Diet.  Pom.  1:322.     1867. 

Raised  by  M.  Parigot,  a  magistrate  at  Poitiers,  Fr.;  it  came  from  a  bed  sown  with 
various  seeds  in  1845.     Fruit  of  first  quality;  Oct.  and  Nov. 
Beurre  de  Breme.     i.  Guide  Prat.  86.     1895. 

Published  in  Germany.  Fruit  small  or  medium,  globular-turbinate,  greenish-yellow; 
flesh  fine,  melting,  juicy;  first;  Nov. 

Beurre  Bretonneau.     i.  Leroy  Diet.  Pom.  1:322,  fig.     1867.    2.  Hogg  Fruit  Man.  515. 
1884. 

Raised  by  Major  Esperen,  Mechlin,  Bel.  Fruit  large,  obovate-obtuse-pyriform, 
greenish-yellow  much  covered  with  brownish-russet  and  washed  with  carmine  on  the 
side  next  the  sun;  flesh  yellowish-white,  semi-fine,  semi-melting,  juicy,  acid,  sweet, 
vinous,  slightly  perfumed;  quality  variable  according  to  locality,  but  generally  second 
rather  than  first;  March  to  May. 
Beurre  de  Brigne.  i.  Mas  Pom.  Gen.  1:93,  fig.  47.  1872. 

Poire  des  Nonnes.    2.  Horticulturist  7:514.     1852.     3.  Leroy  Diet.  Pom.  2:463,  fig. 
1869. 

A  wilding  found  in  the  commune  of  Brign6,  Maine-et-Loire,  Fr.  It  was  introduced 
in  1832.  Fruit  below  medium  or  medium,  globular-oblate,  bossed  round  the  summit, 
pale  yellow  shaded  with  tender  green,  sprinkled  with  large,  gray-russet  dots  and  some 
brownish  stains;  flesh  whitish,  very  fine,  melting;  juice  exceedingly  abundant,  saccharine, 
acidulous,  having  a  musky  perfume,  delicious;  first;  Sept. 

Beurre  Bronze,     i.  Mas  Le  Verger  s:Pt.  i,  57,  fig.  27.     1866-73.    2-  Leroy  Diet.  Pom. 
1:324,  figs.     1867. 

Raised  by  Van  Mons  at  Louvain  and  published  by  him  in  1823  under  the  number 
328.  It  was  received  in  Germany  soon  after  and  named  Beurre  Bronze.  Fruit  medium 
to  small,  ovate,  greenish-bronze,  marbled  with  bright  green  on  the  shady  side  and  entirely 
bronzed  and  dotted  with  russet  on  the  side  exposed  to  the  sun;  flesh  firm,  juicy,  sugary  and 
aromatic;  first;  end  of  Oct. 
Beurre  de  Brou.  i.  Mas  Pom.  Gen.  7:1,  fig.  481.  1881. 

A  seedling  of  Van  Mons  grown  about  1825.  Fruit  small  or  medium,  turbinate-obtuse, 
very  pale  green,  strewn  with  numerous  minute  points  of  gray-green;  on  ripening,  the  side 
next  the  sun  becomes  golden  and  the  rest  of  the  skin  yellow;  flesh  white,  melting, 
with  abundant  juice,  sugary,  agreeable;  a  fruit  of  good  quality  and  ships  well;  end 
of  Sept. 


THE   PEARS   OF   NEW   YORK  289 

Beurre  Brougham,     i.  Leroy  Diet.  Pom.  1:325,  fig.    1867.    2.  Hogg  Fruit  Man .  538.    1884. 

Raised  from  seed  in  1831  or  1832  at  Downton  Castle,  Hereford,  Eng.,  by  Thomas 
Andrew  Knight.  Fruit  medium,  globular-obovate,  inclining  to  oval,  yellowish-green, 
covered  with  large,  brown-russet  specks ;  flesh  yellowish- white,  tender  and  juicy,  gritty  at 
center;  juice  sweet,  vinous,  perfumed;  second  and  often  first;  Oct.  and  Nov. 
Beurre  Bruneau.  i.  Leroy  Diet.  Pom.  1:326,  fig.  1867.  2.  Ann.  Pom.  Beige  5:11, 
fig.  1857. 

Bergamotte  Crassane  d'Hiver.    3.  Mas  Le  Verger.     1:19,  fig.  8.     1866-73. 

Raised  at  la  Bourdiniere,  in  the  commune  of  Chateau  Thibaut,  Fr.,  first  reported  about 
1830.  Fruit  above  medium,  globular-turbinate,  very  obtuse  and  swelled,  deeply  depressed 
at  each  end,  yellow-orange,  dotted  with  gray  and  red-brown;  flesh  yellowish-white,  semi- 
melting,  rather  gritty;  juice  abundant,  acidulous,  sugary,  vinous,  slightly  perfumed,  often 
sour;  second;  Nov.  to  Feb. 
Beurre  de  Bruxelles.  i.  Leroy  Diet.  Pom.  1:327,  fig.  1867. 

Originated  in  Brabant,  Bel.,  and  first  reported  by  Louis  Noisette,  Paris,  Fr.,  in  1813. 
Fruit  above  medium,  very  long,  bossed,  rather  obtuse  and  always  swelled  round  the  calyx; 
skin  rough  to  the  touch,  greenish-yellow,  dotted  with  bright  brown  and  washed  with  rose 
on  the  side  of  the  sun;  flesh  very  white,  fine,  semi-melting,  generally  gritty  around  the 
core;  juice  abundant,  sugary,  acidulous,  more  or  less  perfumed,  refreshing  and  very  agree- 
able; first;  beginning  of  Sept. 
Beurre  Burnicq.  i.  Mas  Le  Verger.  s:Pt.  i,  101,  fig.  49.  1866-73. 

From  a  seed  bed  of  Major  EspeYen,  Mechlin,  Bel.,  first  published  in  1846.  Fruit  above 
medium,  obovate-obtuse-pyriform;  skin  rough  from  a  thick  covering  of  russet,  strewed 
with  gray  specks  but  showing  some  of  the  yellow  of  the  ground  color,  often  of  a  rather 
somber  red  color  on  the  sunny  side;  flesh  slightly  greenish,  very  fine,  melting,  sugary,  juicy, 
perfumed ;  quality  in  France  first ;  end  of  Sept. 
Beurre  du  Bus.  i.  Guide  Prat.  86.  1876. 

Fruit  medium,  turbinate,  yellow,  stained  with  fawn;  flesh  buttery,  melting,  aromatic; 
first ;  Dec.  and  Jan. 
Beurre  Bymont.     i.  Elliott  Fr.  Book  363.     1859. 

Of  foreign  origin;  described  by  Elliott  as  "  new  "  in  1859.     Fruit  above  medium, 
obovate-truncate,  russety;  flesh  juicy,  sweet,  perfumed;  said  to  be  very  good  to  best; 
Oct.  to  Dec. 
Beurre  de  Caen.     i.  Hogg  Fruit  Man.  515.     1884. 

Fruit  large,  pyriform,  narrow,  long,  yellow,  heavily  covered  with  brown-russet;  flesh 
coarse;  inferior;  Feb. 

Beurre  Capiaumont.     i.  Leroy  Diet.  Pom.  1:330,  fig.     1867.     2.  Downing  Fr.  Trees  Am. 
682.     1869. 

A  handsome  Flemish  pear  raised  from  seed  by  M.  Capiaumont,  Mons,  Bel.,  in  1787. 
Fruit  medium,  long-obtuse-pyriform,  clear  yellow,  with  cinnamon-red  cheek  and  strewed 
with  specks  and  markings  of  fawn;  flesh  white,  with  greenish  filaments,  fine-grained, 
buttery,  melting;  juice  abundant,  sweet,  aromatic;  first  quality;  good  for  dessert  and  also 
for  the  kitchen;  Oct. 
19 


29O  THE    PEARS   OF   NEW   YORK 

Beurre  Caty.     i.  Leroy  Diet.  Pom.  1:331,  fig.     1867. 

Obtained  about  1858  by  a  Doctor  H61in,  Ronquieres,  Bel.     Fruit  under  medium,  globu- 
lar-obtuse-pyriform,  mammillate  at  summit  and  one  side  generally  more  bulged  than  the 
other,  dull  yellow,  dotted  and  veined  with  bright  brown;  flesh  fine,  melting,  a  little  gritty 
at  center;  juice  plentiful,  sourish,  sweet,  savory;  first;  Jan.  to  Mar. 
Beurre  Caune.     i.  Guide  Prat.  86.     1895. 

Fruit  rather  large,  water-green,  touched  with  dull  carmine ;  flesh  melting,  juicy,  sugary, 
acidulated,  recalling  the  agreeable  perfume  and  acidity  of  the  Beurre"  Gris;  first;  Sept. 
Beurre  du  Cercle  Pratique  de  Rouen,     i.  Leroy  Diet.  Pom.  1:332,  fig.      1867.    2.  Hogg 
Fruit  Man.  516.     1884. 

From  a  seed  bed  made  by  M.  Boisbunel,  Rouen,  Fr.,  in  1845.  Fruit  rather  below 
medium  size,  pyramidal  but  much  longer  on  one  side  than  on  the  other;  skin  rough  to  the 
touch,  lemon-colored,  much  covered  with  bronze-russet  and  strewed  with  gray  dots;  flesh 
greenish,  fine,  juicy,  melting,  very  gritty,  sweetish  acid  and  of  a  very  delicate  flavor;  first; 
end  of  Sept. 
Beurre  du  Champ  Corbin.  i.  Mas  Pom.  Gen.  6:59,  fig.  414.  1880. 

Obtained  by  Jacques  Jalais  from  a  bed  of  mixed  seeds  made  in  1846.  Fruit  medium, 
globular-ovoid,  water-green,  sown  with  large,  round  dots;  flesh  yellowish,  semi-fine, 
buttery,  semi-melting,  with  abundant  juice,  sugary  and  having  a  rather  agreeable  perfume. 
Beurre  Charron.  i.  Leroy  Did.  Pom.  1:334,  fig.  1867.  2.  Hogg  Fruit  Man.  516.  1884. 

Raised  from  seed  at  Angers,  Fr. ;  fruited  in  1838  by  M.  Charron.     Fruit  medium  or 
below,  globular,  greenish-yellow,  dotted  with  russet;  flesh  tender,  juicy,  watery,  melting; 
juice  very  abundant,  sweet,  vinous,  refreshing,  deliriously  perfumed;  first;  Oct. 
Beurre  Chatenay.     i.  Leroy  Diet.  Pom.  1:334,  fig.     1867. 

A  French  pear  raised  in  the  commune  of  Doue"-la-Fontaine,  Maine-et-Loire,  by  Pierre 
Chatenay  in  1846.     Fruit  small,  ovate,  bossed  and  contorted,  yellowish-green,  washed 
with  bright  red  on  the  side  exposed  to  the  sun;  flesh  white,  semi-fine,  melting,  juicy,  sugary, 
highly  perfumed;  first;  Nov. 
Beurre  Chaudy.     i.  Guide  Prat.  86.     1895. 

Fruit  very  large,  pyriform,  bossed,  bright  green  changing  to  pale  yellow  at  maturity; 
flesh  fine,  melting,  very  juicy,  perfumed ;  Oct.  to  Dec. 
Beurre  Christ,     i.  Mas  Pom.  Gen.  3:143,  fig.  168.     1878. 

Described  in  the  Van  Mons  Catalog  under  the  number  139;  dedicated  to  the  German 
pomologist  Christ.     Fruit  medium,  obovate,  rather  bossed  in  its  outline,  bright  green, 
numerous  small  dots  of  gray-brown;    quality  good;  flesh  fine,  buttery;  Oct.  and  Nov. 
Beurre  Citron,     i.  Downing  Fr.  Trees  Am.  676.     1869.     2.  Mas  Pom.  Gen.  1:133,  fig-  67» 
1872. 

From  a  Van  Mons'  seed  bed.     Fruit  small  or  medium,  ovate,  somewhat  globular, 
lemon-yellow;  flesh  white,  fine,  breaking;  juice  sufficient,  wanting  in  sugar,  acidulous,  with- 
out appreciable  perfume;  not  of  first  quality  but  of  some  value  on  account  of  its  prolonged 
period  of  maturity;  Jan.  to  end  of  winter. 
Beurre  Clotaire.     i.  Leroy  Diet.  Pom.  1:337,  fig-     1867. 

The  wilding,  parent-tree  of  this  variety  was  found  in  1854  by  M.  Clot,  Angers,  Fr. 


THE    PEARS   OF   NEW   YORK  2QI 

Fruit  medium,  obovate-pyriform,  obtuse,  generally  narrowed  toward  the  summit,  yellow- 
ochre  color,  much  dotted  with  greenish-russet;  flesh  whitish,  fine,  watery,  melting,  gritty 
round  center;  second;  Sept. 

Beurre  de  Coit.     i.  MasLe  Verger  2:243,  fig.  120.     1866-73.    2.  Downing  Fr.  Trees  Am. 
722.     1869. 

Originated  with  Colonel  Coit,  near  Cleveland,  Ohio.     Fruit  medium,  obtuse-pyriform, 
dull  green,  sprinkled  with  numerous  krge  brown  points;  flesh  semi-fine,  whitish,  veined  with 
yellow,  buttery,  melting,  rich  in  sugary  water,  vinous  and  perfumed;  good;  Sept. 
Beurre  Colmar.     i.  Ann.  Pom.  Beige  1:67,  fig.     1853.    2.  Hogg  Fruit  Man.  517.     1884. 

Beurre  d'Enghien.    3.  Mas  Pom.  Gen.  7:23,  fig.  492.     1881. 

Raised  in  Belgium  by  Van  Mons  before  1823.  Fruit  large,  ovate,  bossed,  irregular, 
obtuse  at  both  ends,  smooth,  yellow,  dotted  with  brown  and  fawn,  with  a  tinge  of  orange- 
red  on  the  side  next  the  sun;  flesh  white,  crisp,  melting,  juicy,  some  grit  around  the  core; 
juice  abundant,  sugary,  slightly  perfumed;  a  dessert  pear  of  first  quality;  mid-Oct.  to  Dec. 
Beurre  Coloma.  i.  Leroy  Diet.  Pom.  1:339,  fig.  1867.  2.  Hogg  Fruit  Man.  517.  1884. 

Obtained  by  Count  Coloma,  probably  at  Mechlin,  Bel.     Fruit  large,  oblong-obovate, 
obtuse,  much  reduced  at  both  extremities;  skin  thin  and  tender,  at  first  a  lively  green 
changing  to  golden-yellow  on  ripening,  much  russeted ;  flesh  white,  fine,  dense ;  juicy,  semi- 
melting,  gritty  at  center,  sugary  and  vinous  flavor;  second;  end  of  Sept. 
Beurre  du  Comte  Marcolini.     i.  Dochnahl  Fuhr.  Obstkunde  2:115.     1856. 

Upper  Italy,   1839.     Fruit  medium,  long,  medium  ventriculous,  shining  pale  green 
changing  to  whitish-green;  flesh  acidulous,  sweet,  and  aromatic;  second;  end  of  Oct. 
Beurre  de  Conitz.     i.  Mas  Pom.  Gen.  1:103,  fig.  52.     1872. 

A  German  variety  at  one  time  grown  a  good  deal  in  the  neighborhood  of  Danzig, 
where  it  was  known  by  the  name  Fondante  de  Conitz.     Fruit  medium  to  large,   conic- 
pyriform,  lemon-yellow,  washed  with  lively  red;  flesh  white,  fine,  very  melting,  very  sugary, 
pleasantly  scented;  good;  middle  of  Aug. 
Beurre  Copretz.     i.  Hogg  Fruit  Man.  517.     1884. 

Fruit  below  medium,  oval,  regular  in  outline;  skin  smooth,  greenish-yellow,  having 
large  patches  and  dots  of  russet;  flesh  greenish-white,  coarse-grained,  juicy  and  sugary, 
having  but  little  flavor;  inferior;  Nov. 

Beurre  Dalbret.     i.  Leroy  Diet.  Pom.  1:343,  fig.     1867.    2.  Downing  Fr.  Trees  Am.  678. 
1869. 

This  variety  was  obtained  by  Van  Mons  prior  to  1832.     Fruit  medium  or  above, 
elongated-pyriform,  rather  indented  and  irregular,  golden  or  greenish-yellow,  dotted  all 
over,  mottled  and  spotted  with  bright  red;  flesh  white,  fine,  juicy,  melting,  perfumed; 
first;  Sept.  and  Oct. 
Beurre  Daras.     i.  Guide  Prat.  85.     1876. 

Distributed  by  M.  du  Mortier,  Tournai,  Bel.,  who  said  that  its  fruit  was  very  large, 
always  of  first  quality;  Dec.  and  Jan. 
Beurre  Daviss.     i.  Mclntosh  Bk.  Card.  2:460.     1835. 

Fruit  medium,  obovate;  good;  Jan.  and  Feb;  somewhat  resembling  the  Passe  Colmar, 
but  keeps  better. 


2Q2  THE    PEARS    OF   NEW   YORK 

Beurre  Defays.     i.  Leroy  Diet.  Pom.  1:344,  figs.     1867.    2.  Hogg  Fruit  Man.  518.     1884. 

Raised  by  Francois  Defays  near  Angers,  Fr.;  fruited  first  in  1839  or  1840.     Fruit 
large,  pyramidal-obtuse,  pale  golden  yellow,  with  large,  brown  dots,  and  an  orange  tinge 
on  side  next  the  sun;  flesh  yellowish- white,  delicate,  melting,  juicy,  sugary,  vinous;  first; 
end  of  Nov.  to  Feb. 
Beurre  Degalait.     i.  Guide  Prat.  85.     1876. 

Probably  produced  in  the  Tournai  district,  Bel.,  fruit  medium,  turbinate,  greenish- 
yellow,  very  juicy;  first;  Oct.  and  Nov. 

Beurre  Delannoy.     i.  Mas  Le  Verger  3:Pt.   i,   71,  fig.  34.      1866-73.     2-  Leroy  Diet. 
Pom.  1:346,  fig.     1867. 

Obtained  by  Alexandre  Delannoy,  nurseryman,  near  Tournai,  Bel.  It  was  first 
made  known  in  1848.  Fruit  medium  or  large,  turbinate-obtuse,  bossed,  one  side  generally 
more  enlarged  than  the  other,  greenish-yellow,  finely  dotted  with  russet;  flesh  whitish, 
fine,  juicy,  melting,  a  little  gritty  around  the  core,  sugary,  acid,  with  a  really  exquisite  savor; 
first;  Oct.  and  Nov. 
Beurre  Delbecq.  i.  Guide  Prat.  58,  232.  1895. 

Fruit  medium,  conic-pyriform,  lemon-yellow;  flesh  very  fine,  melting,  sweet;  first;  Oct. 
Beurre  Delicat.  i.  Mas  Pom.  Gen.  3:17,  fig.  105.  1878. 

Thought  by  Mas  to  have  been  raised  by  M.  de  Jonghe,  Brussels.  Fruit  small, 
rather  long-turbinate,  even  in  contour,  bright,  clear  green,  covered  with  extremely 
small  and  numerous  fawn  dots;  flesh  white,  fine,  melting,  with  abundant,  sweet  juice, 
perfumed. 

Beurre  Derouineau.     i.  Leroy  Diet.  Pom.  1:348,  fig.     1867.     2.  Hogg  Fruit  Man.  518. 
1884. 

Raised  from  seed  in  1840  by  a  gardener  named  Derouineau  near  Angers,  Fr.     Fruit 
small,  obovate;  skin  rough  to  the  touch,  bronze,  but  brightening  somewhat  on  the  shady 
side  and  turning  to  yellow;  flesh  white,  delicate,  melting,  juicy,  sweet  and  aromatic;  hardly 
first-class;  Nov. 
Beurre  Duly.     i.  Pom.  France  4:  No.  171,  PI.  171.     1867.     2.  Guide  Prat.  159,  244.     1876. 

Obtained  about  1848  by  M.  V.  Dilly  near  Tournai,  Bel.     Fruit  rather  large,  pyriform- 
globular,  obtuse;  skin  thick,  rather  rough  and  wrinkled,  green  changing  to  yellow,  washed 
with  dull  red;  flesh  greenish,  very  fine,  melting;  juicy,  sugary,  perfumed;  very  good;  Sept. 
and  Oct. 
Beurre  Docteur  Pariset.     i.  Mas  Pom.  Gen.  7:177,  fig.  569.     1881. 

Produced  from  a  chance  seedling  in  1856  and  cultivated  by  M.  Pariset,  Ain,  Fr. 
Fruit  large,  conic-obtuse-globular  or  nearly  globular,  water-green,  sprinkled  with  numerous 
very  large,  brown  dots;  flesh  fine,  buttery,  melting;  juice  abundant  and  perfumed;  some- 
what like  Beurre  Diel  which  it  surpasses  in  quality;  Nov. 
Beurre  Doux.     i.  Leroy  Diet.  Pom.  1:352,  fig.     1867. 

Cultivated  in  France  in  the  middle  of  the  last  century;  its  origin  is  unknown.  Fruit 
medium  to  large,  globular-turbinate,  bossed,  rough,  yellowish-green,  dotted  all  over  with 
gray  specks,  extensively  tinged  with  vermilion  on  the  side  next  the  sun ;  flesh  white,  melting, 
gritty  at  center,  juice  sufficient  and  very  sweet,  vinous,  sourish;  third;  Sept. 


THE    PEARS   OF   NEW   YORK  293 

Beurre  van  Driessche.     i.  Leroy  Diet.  Pom.  1:434,  fig.     1867. 

Obtained  from  seed  in  1858  by  M.  van  Driessche,  a  horticulturist  at  Ledeberg,  near 
Ghent,  Bel.     Fruit  rather  large,  oblong-obtuse,  dull  yellow;  flesh  semi-melting,  sugary  and 
of  a  delicate  savor,  vinous  and  acid  juice;  first;  Feb.  to  May. 
Beurre  Driessen.     i.  Mag.  Hort.  21:146.     1855. 

Driessen's  Pomeranzenbirne.     2.  Dochnahl  Fuhr.  Obstkunde  2:157.     1856. 

A  seedling  of  Van  Mons,  1834.     Fruit  large,  roundish,  yellow,  with  a  strong,  reddish 
blush;  flesh  whitish-yellow,  semi-melting,  rather  sour  and  sweet;  good;  Sept.  and  Oct. 
Beurre  Dubuisson.     i.  Card.  Chron.  3rd  Ser.  20:789.     1896.    2.  Cat.  Cong.  Pom.  France 

i77,  fig-     1906. 

Obtained  about  1832  by  Isidore  Dubuisson,  a  gardener  near  Tournai,  Bel.  Fruit 
rather  large,  oblong,  obtuse  at  base,  flat  at  summit,  greenish-yellow  on  shaded  side,  often 
washed  with  red  on  the  side  exposed  to  the  sun,  marked  all  over  with  russet  spots  and 
veinings;  flesh  white,  fine-grained,  melting,  buttery,  juicy,  sweet,  acid,  perfumed;  very 
good;  Dec.  to  Feb. 
Beurre  Duhaume.  i.  Hogg  Fruit  Man.  519.  1884. 

Fruit  turbinate,  evenly  shaped;  skin  yellow  but  almost  entirely  covered  with  brown- 
russet,  some  red  and  orange  on  side  exposed  to  the  sun;  flesh  firm,  breaking,  very  juicy, 
sweet,  rich,  vinous;  first;  Dec.  to  Feb. 
Beurre  Dumont.     i.  Leroy  Diet.  Pom.  1:353,  fig-     l867-     2-  Hogg  Fruit  Man.  519.     1884. 

Obtained  from  a  seed-bed  by  Joseph  Dumont,  Esquelmes,  Bel.  It  first  bore  fruit  in 
1833.  Fruit  rather  large,  globular-oval,  greenish-yellow,  speckled  with  brownish-russet 
on  the  shaded  side  and  entirely  washed  with  reddish-brown  on  the  side  of  the  sun;  flesh 
juicy,  melting,  and  richly  flavored  and  aromatic;  first;  Nov.  and  Dec. 
Beurre  Dumortier.  i.  Pom.  France  3: No.  100,  PI.  100.  1865.  2.  Leroy  Diet.  Pom. 
1:354,  figs.  1867. 

Attributed  to  Van  Mons,  about  1818.  Fruit  above  medium,  turbinate,  more  or  less 
elongated,  obtuse,  bossed,  yellowish-green,  dotted  and  mottled  with  russet,  and  often 
tinged  with  pale  rose  on  the  side  of  the  sun;  flesh  whitish,  melting  or  semi-melting  accord- 
ing to  climate;  juice  very  abundant,  acidulous,  sugary,  with  a  delicious,  perfumed  flavor; 
first;  Sept.  to  Dec. 
Beurre  Dupont.  i.  Hogg  Fruit  Man.  519.  1884. 

Fruit  small,  pyriform-curved,  sides  unequal,  rich  golden-yellow,  speckled  with  patches 
of  cinnamon  russet;  flesh  tender,  melting,  juicy  and  sweet,  without  perfume  and  only 
a  sweet- water  flavor;  second;  end  of  Oct. 
Beurre  Duquesne.     i.  Hogg  Fruit  Man.  520.     1884. 

Fruit  medium,  obovate,  yellowish-green  changing  to  yellow,  tinged  with  red  next 
the  sun,  covered  with  heavy,  brown  dots;  flesh  white,  tender,  melting,  sugary,  rich;  a 
good  dessert  pear;  Oct. 

Beurre  Durand.     i.  Leroy  Diet.  Pom.  1:355,  fig-     1867.     2.  Mas  Pom.  Gen.  4:93,  fig. 
239.     1879. 

Came  from  a  seed  bed  made  by  M.  Goubault  near  Angers,  Fr.,  and  was  reported  in 
1854.  Fruit  above  medium,  obtuse-pyriform,  long,  golden-yellow,  dotted  and  mottled 


294  THE    PEARS   OF   NEW   YORK 

with  fawn;  flesh  very  white,  fine,  melting,  full  of  sugary,  vinous  juice,  and  having  a  pleasant 

flavor;  first;  Sept.  and  Oct. 

Beurre  Duval.     i.  Leroy  Diet.  Pom.  1:356,  figs.     1867.     2.  Hogg  Fruit  Man.  520.     1884. 

This  variety  was  found  among  a  collection  of  seedlings  raised  by  M.  Duval,  Hainaut, 
Bel.,  some  time  before  1823.  Fruit  medium  to  large;  short-pyramidal,  bossed,  greenish- 
yellow,  covered  with  large,  greenish-gray  freckles  and  large,  dark  brown  patches,  often 
washed  with  red  on  the  side  exposed  to  the  sun;  flesh  yellowish,  melting  and  juicy,  sugary 
and  aromatic;  first;  Sept.  to  Nov. 
Beurre  d'Ellezelles.  i.  Guide  Prat.  109.  1876. 

A  Belgian  pear  sent  out  before  1876.     Fruit  flesh  very  fine,  juicy,  sweet,  perfumed, 
musky;  an  exquisite  pear;  Oct.;  tree  never  blighted. 
Beurre  Epine.     i.  Leroy  Diet.  Pom.  1:359,  fig.     1867. 

M.  Bivort  was  the  first  to  describe  this  pear  which  he  did  in  1850;  it  was  disseminated 
from  Belgium.  Fruit  above  medium,  long-obtuse-pyriform,  even  in  contour;  skin  rough, 
lemon-yellow,  mottled  with  fawn,  heavily  washed  with  brown-russet  on  the  side  next 
the  sun;  flesh  whitish,  semi-fine,  melting,  gritty  around  the  core;  juice  abundant,  vinous 
and  saccharine,  with  a  delicate,  acid  flavor;  second;  Nov. 
Beurre  d'Esperen.  i.  Mclntosh  Bk.  Card.  2:460.  1855. 

Fruit  large;  good;  tree  hardy,  healthy  and  succeeds  well  on  quince  stock;  Jan. 
Beurre  d'Esquelmes.     i.  Guide  Prat.  77.     1895. 

Raised  by  Joseph  Dumont  at  Esquelmes  near  Tournai,  Bel.     Fruit  rather  large, 
globular-obovate  or  Doyenne"-shaped,  yellowish-green,  washed  with  fawn;  flesh  fine,  melting; 
good;  Nov. 
Beurre1  Eugene  Furst.     i.  Guide  Prat.  86.     1876. 

Fruit  large;  flesh  melting;  of  first  quality;  Oct. 
Beurre  Fauve  de  Printemps.     i.  Mas  Pom.  Gen.  5:135,  fig.  356.     1880. 

Raised  by  Van  Mons.     Fruit  medium  or  nearly  medium,  sometimes  turbinate-conic, 
sometimes  conic-ovate,  water-green,  speckled  with  numerous  brown  points,  changes  to 
bright  lemon-yellow  on  ripening;  flesh  yellowish-white,  buttery,  sweet,  generally  musky; 
good;  end  of  spring. 
Beurre  Favre.     i.  Leroy  Diet.  Pom.  1:360,  fig.     1867. 

Raised  by  Francois  Maisonneuve,  Nantes,  Fr. ;  it  was  first  reported  in  1845.     Fruit 
below  medium,  long-pyriform,  obtuse,  often  mishapen,  one  side  always  longer  than  the 
other,   yellow-ochre;  flesh  whitish,  semi-melting,  sweet,  acid,  juicy;  second,  sometimes 
third;  beginning  of  Oct. 
Beurre  Fenzl.     i.  Mas  Pom.  Gen.  3:169,  fig.  181.     1878. 

First  recorded  by  Denis  Henrard,  a  horticulturist  at  Liege,  Bel.  Fruit  medium,  tur- 
binate-globular,  or  turbinate-pyriform,  irregular  in  contour,  pale  and  dull  green,  speckled 
with  dots  of  gray-green  or  green,  on  ripening  becomes  lemon-yellow  or  gold  and  washed 
with  vermilion  on  the  side  of  the  sun;  flesh  white,  melting,  sweet,  refreshing;  first-class; 
Nov. 

Beurre  de  Fevrier.     i.  Ann.  Pom.  Beige  7:93,  fig.     1859.     2.  Leroy  Diet.  Pom.  1:361, 
fig.     1867. 


THE   PEARS   OF   NEW   YORK  295 

A  seedling  raised  by  M.  Boisbunel  at  Rouen,  Fr.,  in  1845.     Fruit  medium  to  large, 
oval-pyriform,  enlarged  toward  its  summit,  green  passing  into  yellow-green  on  ripening, 
finely  dotted  with  gray;  flesh  very  fine,  greenish- white,  very  melting,  buttery;  juice  abun- 
dant, sugary-acid,  a  little  musky,  very  agreeable;  first;  mid-Jan,  to  early  Mar. 
Beurre  Fideline.     i.  Leroy  Diet.  Pom.  1:362,  fig.     1867. 

Raised  from  seed  in  1861  by  Robert  and  Moreau,  horticulturists  at  Angers,  Fr.     Fruit 
below  medium,  ovate,  green,  much  dotted  with  russet;  flesh  yellowish,  melting;  juice 
abundant,  sugary  and  refreshing  and  delicately  perfumed;  first;  Nov.  and  Dec. 
Beurre  Flon.     i.  Leroy  Diet.   Pom.  1:363,  fig.     1867.    2.  Card.  Chron.  N.  S.  23:308, 

446,  fig.  57.     1885. 

Obtained  at  Angers  by  M.  Flon;  fruited  for  the  first  time  in  1852.  Fruit  rather  large, 
turbinate,  very  obtuse,  bossed,  usually  having  one  side  larger  than  the  other;  skin  harsh 
to  the  touch,  thick,  lemon-yellow,  entirely  covered  with  red-gray  spots,  largely  marbled 
and  spotted  on  the  side  exposed  to  the  sun;  flesh  white,  rather  delicate,  tender,  slightly 
gritty;  juice  abundant,  sweet,  aromatic,  endowed  with  an  agreeable  and  delicate  acid 
flavor;  first;  mid-Sept,  to  mid-Oct. 
Beurre  Fouqueray.  i.  Card.  Chron.  N.  S.  24:622.  1885.  2.  Guide  Prat.  87.  1895. 

Obtained  by  M.  Fouqueray,  and  introduced  before  1885.     Fruit  very  large,  oblong, 
obtuse-pyriform,  olive-green,  speckled  with  brown  spots;  flesh  white,  tender,  melting,  sweet 
and  perfumed;  first;  Oct.  and  Nov. 
Beurre  Gambler,     i.  Mas  Le  Verger  1:119,  fig.     58.     1866-73. 

Obtained  by  M.  Gambier,  Rhode  Sainte-Genese,  Bel.;  cataloged  first  in  1862.     Fruit 
medium  to  rather  large,  obovate-pyriform,  bright  lemon-yellow,  washed  with  red;  flesh 
white,  slightly  veined  with  yellow,  fine,  buttery,  melting;  juice  abundant,  sweet,  perfumed; 
below  first;  Jan.  and  Feb. 
Beurre  Gaujard.     i.  Guide  Prat.  72,  244.     1876. 

Fruit  medium,  oblong-globular,  yellow,  covered  with  fawn  russet;  flesh  fine,  semi- 
melting,  a  distinctive  and  very  pronounced  perfume;  Sept.  and  early  Oct. 
Beurre  Van  Geert.     i.  Guide  Prat.  75,  249.     1876. 

Obtained  by  Jean  Van  Geert,  Senior,  horticulturist  at  Ghent,  Bel.     Fruit  large,  oblong- 
obovate,  lively  yellow,  washed  with  vermilion;  flesh  very  juicy,  acidulous;  a  good  fruit 
of  brilliant  coloring;  Oct.  and  Nov. 
Beurre  Gendron.     i.  Leroy  Diet.  Pom.  1:365,  figs.     1867.     2.  Downing  Fr.  Trees  Am. 

688.     1869. 

Raised  in  the  nurseries  of  M.  Gendron  at  Chateaugontier,  Fr. ;  gave  its  first  fruit  in 
1849.  Fruit  large,  variable,  oblong-turbinate  or  nearly  globular,  but  always  irregular, 
bossed,  obtuse  and  contorted,  yellowish,  speckled  with  brown,  mottled  with  fawn  around 
the  calyx  and  stalk,  lightly  tinged  with  vermilion  on  the  cheek  exposed  to  the  sun;  flesh 
white,  coarse,  firm,  breaking,  granular  round  the  pips;  juice  sufficient,  acidulous,  sugary; 
second;  Jan.  to  Mar. 
Beurre  de  Genniny.  i.  Guide  Prat.  86.  1895. 

First  mentioned  in  Pomone  tournaisienne.     Fruit  medium,  oblong,  dull  yellow;  flesh 
fine,  buttery,  sugary,  very  juicy,  vinous;  first;  Oct.  and  Nov. 


296  THE   PEARS   OF   NEW   YORK 

Beurre  de  Ghelin.     i.  Leroy  Diet.  Pom.  1:367,  fig.  1867.     2.  HoggFruit  Man.  520.     1884. 

Raised  by  M.  Fontaine  de  Ghelin,  Mons,  Bel.,  in  1858.     Fruit  large,  globular-ovate 
irregular  in  form  and  bossed,  pale  yellow,  much  covered  with  fawn-russet;  especially  on 
the   sun-exposed  side;  flesh  yellowish,  melting;  juice  most  abundant,  with  a  rich  and 
delicious  perfume;  first;  Oct.  to  Dec. 
Beurre  Gilles.     i.  Guide  Prat.  86.     1876. 

On  trial  at  the  Experiment  Farm,  Agassiz,  B.  C.,  in  1900.     Fruit  large,  pyramidal, 
brilliant  yellow;  flesh  very  fine,  very  juicy,  sugary,  aromatic;  good;  Nov.  and  Dec. 
Beurre  Goubault.     i.  Leroy  Did.   Pom.    1:370,  fig.     1867.     2.   Hogg   Fruit  Man.    521. 
1884. 

Obtained  from  seed  in  1842  by  M.  Goubault,  a  nurseryman  near  Angers,  Fr.     Fruit 
medium,  globular,  inclining  to  turbinate,  green  even  when  ripe,  uniformly  sprinkled  with 
grayish  dots;  flesh  white,  semi-fine,  melting;  juice  very  abundant,  sugary,  aromatic;  first- 
class;  Sept. 
Beurre  Graue  Herbst.     i.  Oberdieck  Obst-Sort.  256.     1881. 

Fruit  variable  in  form,  long  and  globular,  sometimes  long  and  pyriform,  light  green 
turning  to  golden-green;  flesh  whitish,  soft,  melting,  sugary  with  muscatel  flavor;  a  very 
good  dessert  and  good  cooking  pear;    Oct. 
Beurre  Gretry.     i.  Guide  Prat.  87.     1895. 

Distributed  by  M.  Daras  de  Naghin,  Antwerp,  Bel.  Fruit  medium,  brown-russet; 
of  good  quality;  Oct.  and  Nov. 

Beurre  Gris.     i.  Duhamel    Trait.  Arb.  Fr.   2:196,   PI.   38.     1768.     2.  Pom.   France  2: 
No.  68,  PI.  68.     1864.     3.  Leroy  Diet.  Pom.  1:371,  fig.     1867 

Brown  Beurre.     4.  Hogg  Fruit  Man.  538.     1884. 

A  very  old  French  pear  mentioned  by  Olivier  de  Serres,  1651;  C.  Mallet,  1652; 
Claude  St.  fitienne,  1670;  and  Merlet,  1690.  It  was  mentioned  by  Rea  in  1655  as  being 
cultivated  in  England  under  the  name  of  Boeure  de  Roy.  Fruit  large,  oblong-obovate; 
color  of  skin  varies  very  much,  but  usually  yellowish-green,  nearly  covered  with  thin 
brown  or  olive-russet  and  tinged  with  reddish-brown  on  the  side  next  the  sun;  flesh 
greenish-white  under  the  skin,  yellowish  at  center,  melting,  tender,  buttery,  with  a  rich, 
musky  and  subacid  flavor. 
Beurre-Gris  d'Enghien.  i.  Guide  Prat.  109,  245.  1876. 

A  Belgian  variety  raised  previous  to  1870.     A  handsome  and  good  fruit,  the  flesh 
having  a  delicious  flavor;  Mar. 
Beurre  de  Grumkon.     i.  Rev.  Hort.  133.     1894. 

Fruit  large  to  very  large,  very  irregular,    obtuse-pyriform,    bossed,    tolerably   con- 
vex; skin  smooth,  green,  washed  with  light  brown;   flesh  whitish,  melting,  juicy;   first; 
Nov. 
Beurre  Grumkower.     i.  Oberdieck  Obst-Sort.     257.     1881. 

Of  Belgian  origin;  described  early  in  the  nineteenth  century.  Fruit  medium,  pyriform, 
light  green  turning  to  greenish-yellow;  flesh  whitish,  granular,  with  a  somewhat  cinnamon 
flavor;  very  good;  Nov. 


THE   PEARS   OF   NEW  YORK  297 

Beurre  Hamecher.     i.  Leroy  Diet.  Pom.  1:376,  fig.     1867.    2.  Hogg  Fruit  Man.  521. 
1884. 

This  was  one  of  the  last  seedlings  raised  by  Van  Mons  and  ripened  its  first  fruits  in 
October,  1847.  Fruit  medium  to  large,  globular-ovate,  bossed  at  the  stem  and  depressed 
at  the  summit,  rather  irregular,  one  side  being  much  longer  than  the  other,  greenish- 
yellow,  mottled  with  russet;  flesh  white,  fine,  melting,  juicy,  sugary,  acid,  slightly  per- 
fumed; second,  at  times,  third;  early  Sept. 

Beurre  d'Hardenpont  d'Automne.     i.  Leroy  Diet.  Pom.  1:377,  %•     l867-    2.  Downing 
Fr.  Trees  Am.  683.     1869.     3.  Mas  Pom.  Gen.  5:95,  fig.  336.     1880. 

This  pear  has  often  been  confused  with  Glou  Morceau  but  erroneously;  both  were 
raised  by  Van  Mons,  but  they  differ  in  form  and  other  characteristics.  This  variety  was 
obtained  from  seed  by  Van  Mons  about  1802.  Fruit  medium  to  large,  long-pyriform- 
obtuse,  pale  yellow,  covered  with  large,  bronze  dots  and  patches  of  russet ;  flesh  yellowish, 
fine,  melting,  generally  gritty;  juice  abundant,  sugary,  vinous,  very  aromatic;  first; 
end  of  Sept. 
Beurre  Hennau.  i.  Mas  Pom.  Gen.  7:3,  fig.  482.  1881. 

Probably  Belgian.  Fruit  medium,  ovate-pyriform;  bright  green,  speckled  with  light 
brown  dots;  flesh  whitish,  fine,  melting,  very  juicy,  sweet  and  rather  vinous;  good;  Oct. 
Beurre  Henri  Courcelle.  I.  Card.  Chron.  3rd  Ser.  4:602.  1888.  2.  Guide  Prat.  52.  1895. 

Raised  by  Arsene  Sannier,  Rouen,  Fr.,  from  seed  of  Bergamotte  Espe"ren  which  it 
resembles  in  form.     Fruit  medium  to  small,  oblong-pyriform,  grayish-green;    flesh  very 
fine  and  of  a  distinctive  and  exquisite  flavor;  first;  winter  and  spring;  very  fruitful. 
Beurre  Hillereau.     i.  Guide  Prat.  87.     1895. 

Fruit  large,  pale  yellow,  ensanguined  on  the  side  exposed  to  the  sun;   flesh  medium 
fine,  very  melting;  first;  Dec. 
Beurre  d'Hiver.     i.  Noisette  Man.  Comp.  Jard.  2:534.     1860. 

Introduced  to  France  by  Louis  Noisette  from  Brabant,  Netherlands,  in  1806.     Fruit 
green,  does  not  change  on  ripening;  flesh  melting,  sugary,  perfumed;  good;  Jan. 
Beurre  d'hiver  de  Dittrich.     i.  Guide  Prat.  87.     1895. 

Fruit  rather  large,  conic,  yellowish-green;   flesh  buttery,  perfumed;   first;    Dec.  and 
Jan. 
Beurre  d'Hiver  de  Kestner.     i.  Hogg  Fruit  Man.  522.     1884. 

Fruit  medium,  obovate,  with  a  very  long,  straight  stalk  obliquely  inserted,  greenish, 
covered  with  pale  russet;   flesh  yellowish,  coarse,  not  juicy  and  rather  disagreeable  than 
otherwise;  handsome  but  worthless;  mid-Dec. 
Beurre  de  Hochheim.     i.  Guide  Prat.  86.     1876. 

Of  German  origin.     Fruit  medium,  pyriform,  clear  green;   flesh  buttery,  of  a  flavor 
recalling  that  of  the  Buerre'  Gris;  first;  Nov.  and  Dec. 
Beurre  Hudellet.     i.  Mas  Pom.  (Jew.  4:95,  fig.  240.     1879. 

Origin  uncertain,  but  probably  it  was  raised  from  seed  by  Van  Mons.  Fruit  medium, 
turbinate-conic,  regular  in  form,  water-green,  speckled  with  very  dark  green  spots;  flesh 
whitish,  rather  fine,  buttery,  sufficiently  juicy  and  sugary,  vinous  and  agreeable;  medium; 
Sept. 


298  THE    PEARS   OF   NEW   YORK 

Beurre  Jalais.     i.  Leroy  Diet.  Pom.  1:380,  fig.     1867.     2.  Downing  Fr.  Trees  Am.  692. 
1869. 

Raised  from  seed  by  Jacques  Jalais,  Nantes,  Fr. ;  it  was  made  known  in  1848,  and 
the  Horticultural  Society  of  Nantes  awarded  it  a  silver  medal  in  1861.  Fruit  large, 
globular-obovate-pyriform;  skin  oily,  golden-yellow,  finely  dotted,  striped  and  veined 
with  brown-russet,  reddened  on  the  side  of  the  sun;  flesh  whitish,  fine,  melting,  generally 
gritty  round  the  core,  with  vinous,  sweet,  savory,  perfumed  juice;  first;  Sept.  to  mid-Oct. 
Beurre  Jean  Van  Geert.  i.  Leroy  Diet.  Pom.  1:381,  fig.  1867.  2.  Hogg  Fruit  Man. 
522.  1884. 

Raised  from  seed  by  Jean  Van  Geert,  a  nurseryman  at  Port  de  Bruxelles,  Bel.,  and 
placed  on  sale  in  1864.  Fruit  large,  pyriform,  curving  toward  the  stalk,  bright  yellow, 
dotted  and  marbled  and  striped  with  fawn,  washed  with  vermilion  on  the  side  of  the 
sun;  flesh  whitish,  semi-fine,  melting,  juicy,  granular  around  the  core;  first,  but  of  rather 
variable  character;  Nov. 
Beurre  Kennes.  i.  Leroy  Diet.  Pom.  1:383,  fig.  1867.  2.  HoggFruit  Man.  522.  1884. 

From  seed  sown  by  Van  Mons;  yielded  its  first  fruit  in  1845.     Fruit  below  medium, 
globular,  obtuse-pyriform,  yellow-ochre,  dotted  with  gray  specks,  brick-red  on  the  side 
next  the  sun;    flesh  yellow,  coarse,  semi-melting,    juicy,  sweet,    and  highly  perfumed; 
first;  Oct. 
Beurre  Kenrick.     i.  Mag.  Hort.  8:64.     1842.     2.  Downing  Fr.  Trees  Am.  692.     1869. 

A   seedling   from  Van  Mons,  named  in  honor  of  William  Kenrick,  the  American 
pomologist.     Fruit  large  and  handsome,  sometimes  smaller,  turbinate,  greenish-yellow, 
with  indistinct  russet  spots;   flesh  buttery,  juicy,  sweet;   good,  but  variable;   Sept. 
Beurre  Knight,     i.  Leroy  Diet.  Pom.  1:385,  figs.     1867. 

Obtained  from  seed  by  Van  Mons  and  sent  to  the  London  Horticultural  Society  in 
1817  bearing  the  name  of  "Knight  "  in  honor  of  T.  A.  Knight,  who  was  at  that  time  Presi- 
dent of  the  Society.  Fruit  medium  or  above;  form  varying  from  globular-ovate  to  glob- 
ular-turbinate,  always  deeply  depressed  at  the  lower  end  and  usually  swelled  near  the 
stalk,  yellow-green,  dotted  all  over  with  fawn  and  extensively  colored  with  dark  carmine 
on  the  side  of  the  sun;  flesh  whitish,  rather  coarse,  melting;  juice  abundant,  saccharine, 
refreshing,  possessing  a  delicious  perfume ;  first ;  Oct. 
Beurre  Knox.  i.  Leroy  Diet.  Pom.  1:387,  figs.  1867.  a.  Hogg  Fruit  Man.  523.  1884. 

Raised  by  Van  Mons  before  1819.  Fruit  large;  form  varies  from  true  turbinate  to 
globular-turbinate,  bossed  and  contorted,  smooth,  shining  pale  green  in  shade,  tinged  with 
red  on  the  side  next  the  sun;  flesh  whitish,  semi-fine,  melting,  juicy,  of  agreeable  flavor; 
second  for  eating,  first  for  the  kitchen. 

Beurre  de  Koninck.     i.  Mas  Le  Verger  a:Pt.  2,  97,  fig.  145.     1866-73.     3-  Leroy  Diet. 
Pom.  1:388,  fig.     1867. 

Obtained  by  Van  Mons  and  dedicated  to  Laurent-Guillaume  de  Koninck.  Fruit 
small  to  nearly  medium,  globular-turbinate,  or  turbinate-obtuse,  somewhat  bossed,  olive- 
yellow,  dotted  and  mottled  with  russet  and  on  the  side  of  the  sun  entirely  covered  with 
a  clear  brown  wash;  flesh  greenish-white,  semi-fine,  melting,  watery,  generally  gritty; 
juice  abundant,  saccharine,  vinous,  and  only  slightly  perfumed;  Oct. 


THE    PEARS   OF   NEW   YORK  299 

Beurre  Kossuth.     i.  Mag.  Hon.  18:295,  fig-  21.     1852.    2.  Leroy  Diet.  Pom.  1:389,  fig. 

1867. 

Received  by  Andre"  Leroy  about  1849  among  numerous  varieties  sent  him  by  many  per- 
sons for  trial.  Fruit  large,  variable  in  form  but  always  turbinate,  swelled  at  central  circum- 
ference, surface  very  uneven,  rough;  skin  thin,  dull  yellowish-green,  traced  and  freckled 
with  gray  or  bronze,  dotted  with  specks  of  the  same  color;  flesh  whitish,  very  fine,  melting, 
buttery,  sugary;  juice  abundant,  slightly  acidulated;  an  excellent  fruit  of  first  quality; 
mid- Sept. 
Beurre  de  Lade.  i.  Rev.  Hort.  133.  1894. 

Included  about  1893  by  M.  Lucas,  director  of  the  Pomological  Institute  of  Reutlingen, 
Ger.,  in  his  list  of  100  best  pears.     Season  Nov.  and  Dec. 
Beurre  Lagasse.     i.  Guide  Prat.  71.     1895. 

A  French  variety  which  resisted  the  great  frost  of  1879-80.     Fruit  medium,  oval- 
pyriform,  yellowish-green:  flesh  fine,  melting,  juicy;  good;  late  Sept. 
Beurre  Lamoyeau.     i.  Hogg  Fruit  Man.  523.     1884. 

Fruit  large,  long-pyriform,  golden-yellow,  speckled  with  russet,   crimsoned   on    the 
side  next  the  sun;   flesh  yellowish,  fine-grained,  rather  firm,  sweet,  with  a  watery  juice; 
inferior;  Oct. 
Beurre  Langelier.     i.  Hogg  Fruit  Man.  523.     1884. 

Raised  by  Re"ne"  Langelier,  Jersey,  British  Channel  Islands,  about  1840.     Fruit  medium, 
obtuse-pyriform,  pale  greenish-yellow,  crimson  blush  on  the  side  next  the  sun,  covered 
with  russet  dots;  flesh  tender,  buttery  and  melting,  with  rich  and  vinous  flavor;  excellent; 
Dec.  and  Jan. 
Beurre  de  Lederbogen.     i.  Mas  Pom.  Gen.  4:51,  fig.  218.     1879. 

The  parent  tree  of  this  variety  was  found  about  1829  in  the  garden  of  M.  Lederbogen 
near  Magdeburg,  Prussia.     Fruit  nearly  medium,  globular,  conic,  regular  in  form,  clear 
bright  green,  speckled  with  numerous  and  regularly  spaced,  very  fine,  brown  dots;    flesh 
white,  semi-fine,  melting,  with  abundant,  rich,  sugary  juice,  delicately  scented. 
Beurre  Lefevxe.     i.  Downing  Fr.  Trees  Am.  799.     1869.     2.  Hogg  Fruit  Man.  524.     1884. 

This  variety  was  distributed  by  M.  Lefevre  of  Mortefontaine  near  Paris  in  1846. 
Fruit  large,  obovate  and  sometimes  oval,  greenish-yellow  on  the  shaded  side  and  much 
covered  with  russet,  but  brownish-orange  on  the  side  next  the  sun,  with  some  streaks 
of  red;  flesh  white,  rather  gritty  at  the  core,  melting,  juicy,  rich,  aromatic  and  delicious, 
soon  decays  at  the  core ;  middle  and  end  of  Oct. 
Beurre  de  Lenzen.  i.  Guide  Prat.  86,  247.  1876. 

Fruit  large,  turbinate,  meadow-green;  flesh  fine,  melting,  juicy;  first;  Oct.;  tree 
vigorous. 

Beurre  Liebart.     i.  Leroy  Diet.  Pom.  2:342,  figs.     1869.    2.  Mas  Pom.  Gen.  4:107,  fig. 
246.     1879. 

Beurre"  Liebart  was  raised  from  seed  by  Van  Mons  before  1817  and  was  dedicated  to  an 
amateur  pomologist.  Fruit  large,  globular-ovate  but  rather  variable  in  form,  clear  yellow, 
dotted  uniformly  and  streaked  with  brown-russet,  extensively  carmined  on  the  side  next 
the  sun;  flesh  whitish,  coarse,  hard  and  breaking,  rather  gritty  at  the  center;  juice  sufficient, 
with  little  sugar  and  generally  acid  and  without  perfume;  second  or  third;  end  of  Sept. 


300  THE   PEARS   OF   NEW   YORK 

Beurre  de  Lindauer.     i.  Guide  Prat.  86.     1895. 

Fruit  large  or  very  large,  long-ovate,  greenish  passing  into  yellow;  flesh  melting,  very 
fine,  sugary,  agreeable  perfume:  Nov.  and  Dec. 
Beurre  Loisel.     i.  Leroy  Diet.  Pom.     1:391,  fig.     1867. 

Obtained  by  M.  Loisel,  Fauquemont,  Province  of  Limburg,  Holland,  and  was 
distributed  in  France  in  1853.  Fruit  under  medium,  conic-obtuse,  always  bossed,  dark 
olive-yellow,  dotted  with  fawn  around  the  stem,  streaked  with  pale  red  around  the  calyx, 
and  washed  with  rose  on  the  sun-exposed  side;  flesh  white,  melting,  the  juice  being 
abundant,  acid,  sweet,  vinous  and  very  delicate;  first;  beginning  of  Oct. 
Beurre  de  Longree.  i.  Guide  Prat.  79.  1895. 

A  Belgian  variety.     Fruit  small,  globular,  yellow-russeted;  flesh  melting,  very  sugary; 
of  good  quality;  Jan.  and  Feb. 
Beurre  de  Lugon.     i.  Ann.  Pom.  Beige  7:71,  fig.     1859. 

Beurre  Gtis  d'Hiver  Nouveau.     2.  Leroy  Diet.  Pom.  1:374,  fig.     1867. 

Pomologists  are  agreed  that  this  pear  originated  about  1830  at  Lucon,  Vendee,  Fr. 
Fruit  above  medium  to  rather  large,  globular,  irregular,  bossed,  and  always  more  extended 
on  one  side  than  on  the  other;  skin  thick  and  wrinkled,  grayish-green,  and  reddened  on 
the  sunny  side  and  stained  with  large  patches  of  fawn;  flesh  yellowish,  fine,  melting,  gritty 
especially  around  the  core;  juice  extremely  abundant,  sugary,  vinous,  aromatic;  first; 
Nov.  to  Jan. 
Beurre  Luizet.  i.  Hogg  Fruit  Man.  524.  1884. 

Fruit  large,  pyriform,  pale  yellow,  speckled  with  russet  dots;    flesh  tender,  buttery, 
melting,  sweet,  with  watery  juice;  inferior;  Oct. 
Beurre  de  Mans.     i.  Hogg  Fruit  Man.  524.     1884. 

Cultivated  in  England  prior  to  1863.     Fruit  small,  roundish-ovate;   green,  changing 
to  yellow,  streaked  and  crimsoned  on  side  next  the  sun;  flesh  yellow,  crisp,  very  juicy,  with 
a  rich  sweetness;  excellent;  end  of  August. 
Beurre  Mauxion.     i.  Mag.  Hort.  23:259.     1857.     2.  Downing  Fr.  Trees  A m.  693.     1869. 

A  seedling  found  in  a  garden  at  Orbigny,  Indre-et-Loire,  Fr.  Fruit  medium,  ovate, 
inclining  to  pyriform,  clear  yellowish-green,  with  reddish  spots  in  the  shade,  clear  yellow 
in  the  sun,  marbled  and  spotted  with  red,  washed  at  maturity  on  fruits  well  exposed  with 
golden  red-brown  on  the  side  of  the  sun;  flesh  white,  melting;  juice  very  abundant,  with 
a  savory  perfume,  and  rich  in  sugar;  first;  Sept. 
Beurre  Menand.  i.  Leroy  Diet.  Pom.  1:393,  fig.  1867.  2.  Hogg  Fruit  Man.  525.  1884. 

Raised  by  Leroy,  Angers,  Fr.,  and  fruited  first  in  1863.     Fruit  medium,  globular- 
obovate,  pale  lemon-yellow,  strewed  with  brown  dots;  flesh  tender,  white,  melting;   juice 
sufficient,  buttery,  sweet;  first;  Oct. 
Beurre  Millet,     i.  Leroy  Diet.  Pom.  1:394,  fig.     1867.     2.  Hogg  Fruit  Man.  525.     1884. 

Raised  by  Leroy,  Angers,  Fr.,  in  1847.  Fruit  below  medium,  obovate,  dark  grass- 
green,  much  covered  with  russet;  flesh  whitish,  tender;  juice  plentiful  but  watery;  first; 
Oct. 

Beurre  Moire,     i.  Mas  Le  Verger  3:Pt.  i,  83,  fig.  40.     1866-73.     2-  Leroy  Diet.  Pom. 
i  J39S.  figs.     1867. 


THE    PEARS    OF   NEW   YORK  3OI 

A  wilding  found  at  Saint- Aubin-de-Luigne',  near  Angers,  Fr.,  about  1836.  Fruit 
medium  or  above,  turbinate-pyriform,  slightly  obtuse,  bossed  and  slightly  contorted, 
greenish-yellow,  covered  in  part  with  pale  markings  of  russet  and  dots  of  brown-russet; 
flesh  whitish,  semi-fine,  semi-melting,  watery,  granular  at  the  center;  juice  excessive  in 
amount,  sweet,  sugary,  aromatic  and  having  a  very  delicate  savor;  first;  Nov. 
Beurre  Mondelle.  i.  Mas  Le  Verger  3:Pt.  i,  143,  fig.  70.  1866-73.  2-  Leroy  Diet. 
Pom.  1:396,  fig.  1867. 

M.  Bavay,  Vilvorde,  Bel.,  propagated  this  variety  about  1850;  origin  unknown. 
Fruit  medium,  turbinate-obtuse,  ventriculous,  regular  in  form,  greenish-yellow,  dotted 
with  fawn  and  nearly  covered  with  marblings  of  russet;  flesh  white,  semi-fine,  compact, 
melting,  granular  at  the  core;  juice  very  abundant,  very  saccharine,  savory,  possessing 
a  highly  agreeable,  musky  perfume ;  first ;  all  Sept. 
Beurre  de  Mons.  i.  Downing  Fr.  Trees  Am.  684.  1869. 

Foreign ;  of  small  value  as  it  rots  at  the  core.  Fruit  small,  globular-obovate,  yellowish, 
with  a  shade  of  brownish-red  in  the  sun,  many  green  and  gray  dots;  flesh  whitish,  coarse, 
juicy,  astringent;  poor;  Aug. 

Beurre  de  Montgeron.     i.  Mas  Le  Verger  2:75,  fig.  36.     1866-73.    2-  Leroy  Diet.  Pom. 
1:397,  fig.     1867. 

In  1830  M.  Guyot  found  this  pear  in  the  commune  of  Saint-Leger,  Department  of 
Cher,  Fr.  Fruit  medium  and  below,  obovate-obtuse  or  globular-turbinate,  smooth  to 
touch,  shining,  golden-yellow,  dotted  with  fawn,  vermilioned  extensively  on, the  side  next 
the  sun;  flesh  fine,  semi-melting,  rather  gritty  around  the  core;  juice  sufficient,  saccharine, 
vinous,  with  little  perfume;  second,  but  first  rarely,  when  the  juice  is  highly  perfumed; 
end  of  Aug. 
Beurre  Morisot.  I.  Mas  Pom.  Gen.  1:7,  fig.  4.  1872. 

A  hardy  French  pear  of  unknown  origin,  but  published  in  M.  de  Bavay's  Catalog, 
1855-56.     Fruit  large,  globular-conic,  bright  yellow  all  over;  flesh  white,  semi-melting; 
juice  abundant,  sweet,  slightly  acid,  of  refreshing  savor;  good;  toward  end  of  winter  and 
spring. 
Beurre  de  Mortefontaine.     i.  Leroy  Diet.  Pom.  1:399,  fig-     1867. 

Beurre  Beaumont.     2.  Hovey  Fr.  Am.  2:89.     1851. 

Obtained  from  seed  about  1804  by  M.  Lefevre,  a  Frenchman.  It  is  quite  probable 
that  this  is  identical  with  Beurre"  LefSvre,  although  slight  differences  appear  in  the  descrip- 
tions. Fruit  large,  often  very  large,  globular-turbinate  or  spherical,  generally  irregular; 
skin  rough,  bronze,  sprinkled  with  large,  scaly  dots  of  gray,  and  with  brick-red  stains  on 
the  cheek  next  the  sun;  flesh  greenish- white,  coarse,  semi-breaking,  doughy,  very  gritty 
around  the  core;  juice  deficient,  acidulous,  vinous;  third  for  dessert,  second  for  kitchen; 
end  of  Aug.  and  early  Sept. 
Beurre  de  Mortillet.  i.  Guide  Prat.  45.  1895. 

Of  unknown  origin  but  obtained  shortly  before  1895,  probably  in  France.  Fruit 
large  or  very  large,  turbinate-pyriform,  tender  green,  dotted  with  russet,  generally  blushed 
on  the  side  next  the  sun;  flesh  white,  very  fine-grained,  buttery,  melting,  juicy;  first;  Aug. 
and  Sept. 


3<D2  THE    PEARS   OF   NEW   YORK 

Beurre  Motte.     i.  Leioy  Diet.  Pom.  1:401,  fig.     1867. 

Raised  about  1853  at  Roubaix  in  the  Department  of  the  Nord,  Fr.  Fruit  medium, 
oblong-pyriform,  having  always  one  side  longer  than  the  other,  bronze,  dotted  with  russet, 
washed  with  grayish-green  on  the  side  not  exposed  to  the  sun;  flesh  white,  semi-fine, 
semi-melting,  juicy,  sugary,  with  a  very  agreeable,  buttery  flavor;  second;  Nov. 
Beurre  des  Mouchouses.  x.  Mas  Le  Verger  2:9,  fig.  3.  1866-73.  2-  Leroy  Diet.  Pom. 
1:402,  fig.  1867. 

This  pear  was  procured  from  seed  by  M.  Rongi6ras  near  Pe"rigueux,  Dordogne,  Fr. 
The  tree  ripened  its  fruit  for  the  first  time  in  1841.  Fruit  above  medium,  globular- 
turbinate,  very  obtuse  and  much  swelled,  dark  olive-yellow,  stained  with  russet  around 
the  stem  and  dotted  with  the  same  color,  tinted  with  brownish-red  on  the  cheek  next  the 
sun;  flesh  whitish,  a  little  coarse,  melting,  watery,  rarely  very  gritty;  juice  abundant, 
saccharine,  vinous  and  with  a  savory  aroma;  second;  Aug. 

Beurre  de  Naghin.     i.  Rev.  Hort.   142.     1889.     2.  Card.  Chron.    3rd  Ser.  42:444,  fig. 
182.     1907. 

Obtained  about  1840  by  M.  Norbert  Daras  de  Naghin,  Tournai,  Bel.     Fruit  above 
medium,  globular-obtuse-pyriform,  yellowish-green,   more  or  less  covered  with  minute, 
blackish  spots;  flesh  white,  melting,  agreeable  flavor,  aromatic,  juicy,  free  from  grit. 
Beurre  de  Nantes,     i.  Ann.  Pom.  Beige  2:17,  fig.     1854.    2.  Mas  Le  Verger  2:47,  fig. 
22.     1866-73.     3-  Leroy  Diet.  Pom.  1:403,  fig.     1867. 

M.  Frangois  Maisonneuve,  Nantes,  Fr.,  found  this  wilding  and  first  published  it  in 
1845.  Fruit  medium  and  often  larger,  oblong,  very  obtuse,  generally  bossed  and  a  little 
contorted;  very  variable  in  both  size  and  form;  color  tender  green  or  yellowish-green, 
dotted  and  slightly  mottled  with  fawn  and  sometimes  colored  with  dull  red  on  the  side 
next  the  sun;  flesh  white,  fine,  melting,  free  from  grit;  juice  sufficient,  sugary,  acidulous, 
without  any  pronounced  perfume;  second;  early  Sept. 

Beurre  de  Nesselrode.     i.  Guide  Prat.  108,  247.     1876.    2.  Mas  Pom.  Gen.  3:191,  fig. 
192.     1878. 

Originated  in  the  Crimea.     Fruit  medium,  globular-ovate,  bright  green  dotted  with 
bright  brown  specks;  flesh  white,  fine-grained,  buttery,  melting,  abundant,  with  sugary 
juice,  a  subtle  perfume,  and  distinct  flavor;  good;  Oct. 
Beurre  Obozinski.     i.  Guide   Prat.   87.     1876.     2.  Ibid.  77.     1895. 

Beurr6  Obozinski  was  listed  by  Messrs.  Simon-Louis  in  1876  as  a  "recent"  gain  of  M. 
Gr6goire  of  Jodoigne,  Brabant,  Bel.     Fruit  medium,  truncate- turbinate;  flesh  greenish- 
white,  semi-fine,  deficient  in  juice  and  sugar,  perfumed;  fairly  good;  Nov., 
Beurre  Oudinot.     i.  Mag.  Hort.   19:516.     1853.     2.  Leroy  Diet.   Pom.   1:406.     1867. 

Published  by  Leroy  in  1849.  Fruit  above  medium,  turbinate-obtuse,  swelled,  irregular 
and  bossed,  rough  to  the  touch,  dull  grayish-yellow,  dotted  with  clear  brown,  slightly 
blushed  on  the  side  exposed  to  the  sun;  flesh  white,  very  fine  and  melting,  free  from  grit; 
juice  abundant,  sugary,  vinous,  of  an  exquisite  flavor;  first;  Sept. 

Beurre  de  Paimpol.     i.  Leroy  Diet.  Pom.  1:407,  fig.     1867.     2.  Downing  Fr.  Trees  Am. 
695.     1869. 

Beurre"  de  Paimpol  was  a  wilding  found  in  the  commune  of  Plowbazlance,  Cotes-du- 


THE  PEARS  OF  NEW  YORK  303 

Nord,  Fr.,  in  1825.     Fruit  medium,  obtuse-pyriform,  ventriculous,  regular  in  contour; 
skin  rough,  thick,  grass-green,  sprinkled  with  numerous  gray-russet  dots  especially  around 
the  stem;  flesh  white,  semi-fine,  breaking,  granular  around  the  center,  juicy,  saccharine, 
vinous,  with  an  agreeable  flavor;  second;  Sept. 
Beurre  de  Palandt.     i.  Guide  Prat.  87.     1876. 

A  German  variety.     Fruit  medium,  pyriform,  yellow,  covered  with  cinnamon-russet; 
flesh  fine,  melting;  first;  Nov. 
Beurre  Pauline,     i.  Guide  Prat.  87.     1895. 

The  variety  is  supposed  to  have  originated  in  the  neighborhood  of  Tournai,  Bel. 
Fruit  medium,  pyramidal,  bright  yellow;  flesh  fine,  buttery,  very  juicy;  Oct.  and  Nov. 
Beurre  Pauline  Delzent.     i.  Mas  Pom.  Gen.  5:51,  fig.  314.     1880. 

Raised  by  M.  Lefevre-Boitelle  at  Amiens,  Fr.,  about  1850.     Fruit  large,  conic-ovate, 
sombre  green  and  speckled  with  many  large,  gray-brown  points;  flesh  whitish,  slightly 
tinted  with  green  under  the  skin,  buttery,  melting,  rather  granular  at  the  core,  sweet, 
juicy,  vinous;  good;  Oct.  and  Nov. 
Beurre  Payen.     i.  Leroy  Diet.  Pom.  2:408,  fig.     1869. 

Raised  by  Adrien  Papeleu  at  Wetteren  near  Ghent,  Bel.,  who  disseminated  it  in  1846. 
Fruit  medium,  obovate-obtuse-pyriform,  grayish-russet,  covered  with  strongly  marked, 
whitish  specks;  flesh  yellowish-white,  semi-fine,  melting;  juice  sweet  and  musky. 
Beurre  Perran.     i.  Card.  Chron.  3rd  Ser.   19:209,  fig.  28.     1896.     2.  Jour.  Hort.  N.  S. 
32:91,  fig.  14.     1896. 

This  variety  was  imported  into  England  by  the  Worcester  Nurseries  about  1866,  but 
was  not  much  heard  of  until  1896  when  it  was  exhibited  before  the  Royal  Horticultural 
Society  and  was  awarded  a  certificate  of  merit.  Fruit  large,  globular-obtuse,  irregular 
surface,  pale  yellow  but  nearly  covered  with  russet  spots  and  blotches;  in  season  immedi- 
ately after  Christmas  and  keeps  till  end  of  Feb. ;  for  such  a  season  the  flavor  is  rich  and 
good,  flesh  very  melting. 

Beurre  Philippe  Delfosse.     i.  Leroy  Diet.  Pom.  1:409,  fig.     1867.     2.  Hogg  Fruit  Man. 
518.     1884. 

From  a  bed  of  seeds  made  in  1832  by  M.  Gre'goire,  Jodoigne,  Bel.  Fruit  above 
medium,  obovate-obtuse-pyriform,  golden  yellow,  dotted,  striped  and  marbled  with  fawn; 
flesh  buttery,  whitish,  very  melting,  slightly  gritty  at  core;  juice  very  abundant,  acidulous, 
sugary,  delicately  perfumed;  first;  Nov.  to  Jan. 

Beurre  Pointille  de  Roux.     i.  Leroy  Diet.  Pom.  1:410,  fig.     1867.     2.  Mas  Pom.  Gen. 
7:107,  fig.  534.     1881. 

Alexandre  Bivort  described  this  pear  in  1851  and  said  that  it  had  been  raised  by  Van 
Mons.     Fruit  medium,  long-turbinate-obtuse,  meadow-green,  mottled  and  dotted  with 
russet;  flesh  greenish- white,  semi-fine,  semi-melting,  gritty  around  the  core;  juice  sufficient, 
saccharine,  having  little  perfume;  second;  Oct. 
Beurre  de  Popuelles.     i.  Guide  Prat.  87.     1895. 

A  Belgian  variety.     Fruit  medium,  green,  russeted ;  first ;  Nov.  and  Dec. 
Beurre  Preble.     i.  Mag.  Hort.  8:60.     1842.     2.  Downing  Fr.  Trees  Am.  695.     1869. 

A  native  variety  raised  from  seed  by  Elijah  Cooke,  Raymond,  Me.     Fruit  large, 


304  THE    PEARS   OF   NEW   YORK 

oblong-obovate,  greenish-yellow,  mottled  with  russet  and  green  spots;  flesh  white,  buttery 

and  melting,  with  a  rich,  high  flavor;  good;  Oct.  and  Nov. 

Beurre  Precoce.     i.  Leroy  Diet.  Pom.  1:413,  fig.     1867.     2.  Hogg  Fruit  Man.  526.     1884. 

Raised  by  M.  Goubault,  a  nurseryman  at  Mille-pieds,  near  Angers,  Fr.,  in   1850. 
Fruit  medium,  obovate,  obtuse  at  stalk,  yellowish-green,  specked  with  russet,  slightly 
reddened  on  the  side  exposed  to  the  sun;  flesh  white,  delicate,  melting;  juice  abundant, 
sugary,  vinous,  sometimes  disagreeably  astringent;  moderate;  Aug. 
Beurre  Pringalle.     i.  Guide  Prat.  60.     1895. 

Obtained  by  M.  Cdestin  Pringalle,  nurseryman  near  Tournai,  Bel.     Fruit  medium, 
oval-oblong,  gray;  flesh  very  fine,  buttery,  melting,  sweet  and  aromatic;  first;  Oct.  and  Nov. 
Beurre  de  Quenast.     i.  Ann.  Pom.  Beige  2:15,  fig.     1854.     2.  Leroy  Diet.  Pom.  1:414, 
fig.  1867. 

Appears  to  have  originated  at  the  village  of  Quenast,  Brabant,  Bel.,  but  the  date  and 
circumstances  of  its  origin  are  unknown.  Fruit  medium,  turbinate,  slightly  obtuse,  bossed, 
bright  yellow-green,  sprinkled  with  large  dots  of  russet  and  some  patches  of  darker  russet; 
flesh  whitish,  semi-fine,  semi-melting,  juicy,  gritty  around  the  core,  saccharine,  acidulous, 
of  good  flavor;  second;  late  Sept. 
Beurre  de  Ramegnies.  i.  Guide  Prat.  87.  1876. 

Fruit  rather  large,  obovate-pyriform,  yellowish-green,  stained  with  fawn  and  washed 
with  red;  flesh  buttery,  very  juicy;  first;  Oct. 
Beurre  de  Ranee,     i.  Ann.  Pom.  Beige  3:45.     1855.     2.  Hogg  Fruit  Man.  526.     1884. 

Bon-Chretien  de  Ranee.     3.  Pom.  France  3 : No.  107,  PI.  107.     1865. 

Obtained  from  seed  by  Abb£  Hardenpont  at  Mons,  Bel.;  the  first  fruiting  of  the 
parent  tree  was  in  1762.  Fruit  medium  to  large;  oblong-ovate,  rounded  at  the  stalk, 
usually  ventriculous  and  bossed;  skin  very  rough,  dark  green,  bronzed,  dotted  and  mottled 
with  gray;  flesh  greenish-white,  semi-fine,  sometimes  coarse,  semi -melting,  very  juicy,  always 
a  little  astringent  but  aromatic  and  vinous;  first;  Feb.  to  May. 
Beurre  Reine.  i.  Leroy  Diet.  Pom.  1:417.  1867. 

A  Belgian  variety  cultivated  in  the  Royal  fruit  orchards  of  Vilvorde-lez-Bruxelles  in 
1850.     Fruit  very  large,  especially  on  espalier  and  pyramid;  obovate,  often  approaching 
the  form  of  the  Beurre'  Diel;  second;  Oct.  and  Nov. 
Beurre  Richelieu,     i.  Downing  Fr.  Trees  Am.  696.     1869. 

Fruit  large;  obtuse-pyriform- truncate;  skin  greenish,  inclining  to  yellow,  sprinkled 
with  dots;  flesh  buttery,  juicy,  melting,  with  a  fine,  sweet,  aromatic  flavor,  sometimes 
astringent;  good  to  very  good;  Dec. 
Beurre  Roland,     i.  Card  Chron.  3rd  Ser.  1:385.     1887. 

Raised  by  M.  Roland  and  described  as  a  new  seedling  in  1887.     Fruit  medium,  pyri- 
form,  regular,  olive,  much  russeted;  flesh  melting,  sugary,  fragrant;  Mar. 
Beurre  Remain,     i.  Downing  Fr.   Trees  Am.  364.     1845.     2.  Leroy  Diet.   Pom.  1:420, 
figs.     1867. 

Of  uncertain  origin;  described  by  Diel  in  1802.  Fruit  medium  or  below,  variable  in 
form  from  obovate-pyriform  to  oblong-obtuse-pyriform,  greenish-yellow  tinged  with  russet- 
red  next  the  sun  and  covered  with  numerous  dark  gray  spots;  flesh  whitish,  semi-fine, 


THE  PEARS  OF  NEW  YORK  305 

melting,  almost  free  from  grit,  juicy,  acidulous,  saccharine,  with  a  slight  and  pleasant 
taste  of  anis;  variable  in  quality;  Sept.  and  Oct. 
Beurre  Rome  Gaujard.     i.  Guide  Prat.  65.     1895. 

Of  Belgian  origin.     Fruit  rather  large,  pyriform,  green  covered  with  brown-russet, 
changing  to  yellowish-green  on  ripening;  flesh  white,  rather  firm,  melting,  perfumed;  Jan. 
and  Feb. 
Beurre  Rose.     i.  Noisette  Man.  Comp.  Jard.  2:528.     1860. 

Fruit  medium,  obovate,  yellow  washed  with  rose;  flesh  white,  semi-melting,  sweet; 
end  of  Oct. 
Beurre  Rouge  d'Automne.     i.  Leroy  Diet.  Pom.  1:421,  fig.     1867. 

Raised  about  1780  by  the  Chartreuse  monks  at  Paris.  Fruit  medium  and  often  below, 
obovate-obtuse-pyriform,  yellow-ochre,  dotted  and  stained  with  fawn  around  the  calyx  and 
washed  with  brownish-red  on  the  side  next  the  sun;  flesh  white,  semi-fine  or  coarse,  melt- 
ing, rarely  very  juicy,  granular  at  center,  sugary,  vinous,  little  perfume;  quality  variable. 
Beurre  Royal  de  Turin,  i.  Card.  Chron.  N.  S.  21:779.  l884- 

Originated  in  Italy.  Fruit  large,  globular,  irregular,  yellow,  dotted  with  green;  flesh 
melting,  white,  sugary,  pleasantly  acidulous. 

Beurre  de  Saint-Amand.     i.  Ann.   Pom.  Beige  4:3,  fig.     1856.     2.  Leroy  Diet.   Pom. 
1:423,  fig.     1867. 

Obtained  from  seed  by  M.  Gre"goire,  near  Fleurus,  Bel.,  in  1853.     Fruit  medium, 
globular-ovoid,  very  obtuse,  bright  green  passing  to  golden-yellow  and  stained  with  orange- 
red  on  the  sunny  side  when  ripe;  flesh  yellowish-white,  fine  .melting,  juicy,  some  grit  around 
the  seeds;  juice  vinous,  sweet,  aromatic;  first;  Oct. 
Beurre  de  Saint  Arnaud.   i.  Mag.  Hort.  26:219.  1860.    2.  Downing  Fr.  Trees  Am.  685.  1869. 

A  Belgian  variety,  originated  1853 ;  probably  identical  with  Beurr^  de  Saint-Amand. 
Fruit  small  or  medium;  globular-acute-pyriform,  golden-yellow,  marked  with  orange-red 
at  maturity,    striped    with  brownish-red   in  the  sun;    flesh  white,   fine,   buttery;    juice 
abundant,  sugary,  perfumed;  first;  Nov. 
Beurre  Saint-Aubert.     I.  Guide  Prat.  87.     1895. 

Probably  Belgian.     Fruit  medium,  oval,  lemon-yellow,  speckled  with  fawn;  flesh  very 
melting,  sugary  and  perfumed;  first;  Oct.  and  Nov. 
Beurre  Saint-Francois,     i.  Guide  Prat.  87.     1895. 

Fruit  rather  large,  oval-oblong,  sombre  yellow;  flesh  very  melting,  sugary,  delicious, 
Nov. 
Beurre  Saint-Marc,     i.  Leroy  Diet.  Pom.  1:425,  fig.     1867. 

A  French  pear  of  uncertain  origin.  Fruit  medium,  roundish-ovate,  greenish-yellow; 
washed  with  rose;  flesh  dense,  very  juicy,  of  exquisite  flavor,  sweet  and  acid;  first;  Dec.  to 
Feb.  Tree  vigorous. 

Beurre  Samoyeau.     i.  Leroy  Diet.  Pom.  1:428,  fig.     1867.    2.  Mas.  Pom.  Gen.  4:129, 
fig.  257.     1879. 

A  seedling  of  Andre"  Leroy,  Angers,  Fr.;  fruited  in  1863.     Fruit  below  medium,  tur- 
binate,  slightly  obtuse,  one  side  always  more  swelled  than  the  other;  skin  greenish-yellow, 
sprinkled  with  large,  russet  spots  and  some  stains  of  fawn,  partly  scaly;  flesh  white,  fine, 
20 


306  THE   PEARS   OF   NEW  YORK 

melting,  rather  granular  above  and  below  the  core;  juice  fair  in  amount,  saccharine,  with  a 
delicate  perfume  and  highly  agreeable,  buttery  flavor;  first;  Nov.  and  Dec. 
Beurre  Scheidweiller.     x.  Hogg  Fruit  Man.  528.     1884. 

A  seedling  of  Van  Mons,  named  by  him  after  M.  Scheidweiller,  Professor  of  Botany 
at  Ghent,  Bel.  Fruit  medium,  obtuse-pyriform,  bright  pea-green,  strewed  with  minute, 
russet  dots;  flesh  yellowish-white,  coarse,  sweet,  very  juicy;  an  agreeable  pear,  of  moderate 
merit ;  end  of  Oct.  and  early  Nov. 

Beurre  Seutin.     i.  Dochnahl  Fuhr.  Obstkunde  2:180.     1856.    2.  Downing  Fr.  Trees  Am. 
697.     1869. 

Attributed  to  Van  Mons  and  first  published  in  1847.     Fruit  medium,  pyriform,  inclin- 
ing to  oval,  irregular  or  angular,  light  green  turning  yellowish  at  maturity,  sprinkled  with 
dots  and  speckles  of  russet,  sometimes  shaded  with  dull  crimson;  flesh  coarse,  not  very 
juicy,  semi-melting;  third  for  dessert,  first  for  cooking;  Dec.  and  Jan. 
Beurre  de  Silly,     i.  Guide  Prat.  87.  1895. 

Fruit  rather  large;  first;  Sept.  and  Oct.     Tree  fertile. 
Beurre  Six.    i.  Leroy  Diet.  Pom.  1:429,  fig.     1867.    2.  Downing  Fr.  Trees  Am.  697.    1869. 

Raised  from  seed  about  1845  by  a  gardener  named  Six  at  Courtrai  in  Belgium.     Fruit 
large,  pyriform,  smooth,  pea-green  changing  to  yellow;  flesh  greenish-white,  fine,  melting, 
firm,  buttery,  very  juicy;  first;  Oct.  to  Dec. 
Beurre  Soulange.     i.  Horticulturist  N.  S.  4:81,  fig.     1854. 

Imported  from  Brussels  to  this  country  before  the  middle  of  the  last  century.      Fruit 
medium  to  large,  acute-pyriform,  pale,  clear  yellow  at  maturity  with  some  traces  of  russet; 
flesh  melting  and  very  juicy,  with  a  rich  and  sugary  flavor  and  a  particularly  pleasant 
aroma;  very  good;  Oct.  and  Nov. 
Beurre  Spence.    i.  Downing  Fr.  Trees  Am.  697.     1869.    2.  Hogg  Fruit  Man.  529.     1884. 

This  name  has  been  given  to  several  varieties.     The  true  Beurre'  Spence  was  raised 
by  Van  Mons  who  described  it  as  follows:     "  Fruit  shape  and  size  of  Brown  Beurre".     Skin 
green,  handsomely  streaked  and  marked  with  reddish-brown  and  reddish-purple.      Flesh 
tender,  juicy,  sugary,  and  perfumed;  Sept." 
Beurre  Stappaerts.     i.  Mas  Le  Verger  1:125,  fig-  61.     1866-73. 

A  seedling  of  Van  Mons.  Fruit  small  to  medium,  nearly  spherical  or  conic-spherical; 
skin  thick  and  firm,  pale  green  sprinkled  with  large,  brownish  dots  regularly  spaced,  turning 
to  dull,  pale  yellow  and  rather  golden  where  exposed  to  the  sun;  flesh  yellowish-white, 
semi-breaking;  juice  moderate  in  amount,  very  saccharine,  highly  perfumed,  agreeable; 
second;  Jan.  and  Feb. 
Beurre  Steins,  i.  Mas  Pom.  Gen.  5:175,  fig.  376.  1880. 

Cataloged  by  M.  Jahn  in  1864.  Fruit  medium,  turbinate,  regular  in  form,  green, 
usually  entirely  or  nearly  covered  with  a  fine  coating  of  russet  of  a  yellowish-brown,  sown 
with  very  small  and  numerous  gray  dots;  flesh  whitish,  fine,  semi-buttery;  juice  sufficient, 
sweet  and  agreeable;  Oct. 

Beurre  Sterckmani.     i.  Ann.  Pom.  Beige  4:51,  fig.     1856.    2.  Hogg  Fruit  Man.  529. 
1884. 

Doyenne  Sterckmans.     3.  Leroy  Diet.  Pom.  2:89,  fig.     1869. 


THE   PEARS   OF   NEW   YORK  307 

Obtained  by  M.  Sterckmans  at  Louvain,  Bel.,  before  1820.     Fruit  medium,  oblong- 
obovate-pyriform,  delicate  greenish-yellow,  largely  washed  with  crimson  on  side  next  the 
sun,  some  traces  of  russet;  flesh  white,  with   a   greenish   tinge,   semi-melting,   buttery, 
rich,  sugary,  vinous,  fine  aroma;  first;  Jan.  and  Feb. 
Beurre  de  Stuttgardt.     i.  Leroy  Diet.  Pom.     1:430,  fig.     1867. 

Obtained  from  seed  at  Stuttgart,  Wurttemberg,  Ger.,  in  1863.     Fruit  medium,  long- 
ovoid,  obtuse,  yellow-ochre,  sown  with  points  of  gray-russet  and  some  brownish  patches, 
generally  colored  with  pale  rose  on  the  side  exposed  to  the  sun;  flesh  yellowish-white,  fine, 
melting,  juicy,  sugary,  vinous,  possessing  an  extremely  delicate  flavor;  first;  Sept. 
Beurre  Sucre,     i.  Mas  Pom.  Gen.  4:109,  fig.  247.     1879. 

Considered  to  be  a  seedling  of  Van  Mons.     Fruit  small,  ovate-pyriform,  pale  green, 
speckled  with  brown  dots,  large  and  prominent;  flesh  greenish-yellow,  melting,  rather 
gritty  at  the  core;  juice  rich  in  sugar,  having  the  consistency  of  a  syrup,  from  which  the 
fruit  received  its  name;  good;  Oct. 
Beurre  Thoury.     i.  Hooper  W.  Fr.  Book  132.     1857. 

Said  to  have  been  exhibited  before  the  Cincinnati  Horticultural  Society,   1855,  by 
F.  R.  Elliott,  of  Cleveland.     Tree  handsome,  vigorous.     Fruit  medium  to  above,  round, 
obtusely  turbinate,  buttery,  juicy;  good;  Aug.  and  Sept. 
Beurre  Triguer.     i.  Mag.  Hort.  18:150.     1852. 

"A  small,  roundish  formed  pear,  of  a  yellow  color,  dotted  with  red  spots,  that  has  a 
short  stem,  and  is  sweet  and  juicy,  of  a  half -breaking  texture." 
Beurre  de  Ulm.     i.  Lucas  Tafelbirnen  103.     1894. 

A  German  pear  published  in  the  middle  of  the  nineteenth  century.     Fruit  medium, 
roundish,  sometimes  rather  oval,  yellowish-green,  on  ripening  bright  yellow;  flesh  yellowish- 
white,  soft,  melting,  very  agreeable;  end  of  Oct. 
Beurre  Vanille.     i.  Guide  Prat.  62.     1895. 

Disseminated  by  M.  Proche,  a  pomologist  at  Slonpno,  Bohemia.    Fruit  medium, 
pyriform,  russet,  with  yellow  and  red  on  the  sunny  side;  flesh  fine,  melting,  very  sugary 
and  juicy;  first;  autumn. 
Beurre  Varenne  de  Fenille.     i.  Mas  Le  Verger  1:53,  fig.  33.     1866-73. 

Obtained  by  M.  Pariset,  Curciat-Dongalon,  Fr.     Fruit  rather  large,  globular  but 
irregular,  pale  green;  flesh  fine,  very  melting,  buttery,  abundant,  with  sweet  juice  and 
well  perfumed,  first;  Dec.  and  Jan. 
Beurre  Vauban.     i.  Cat.  Con.  Pom.  France  195,  fig.     1906. 

Obtained  by  M.  A.  Varet  in  1867.     Fruit  rather  large  to  large,  pyriform-obtuse,  very 
irregular,  mammillate  at  crown,  bossed  at  base,  bright  green,  russeted;  flesh  whitish,  fine, 
melting,  very  juicy,  sugary,  with  an  agreeable  perfume;  very  good;  Jan.  and  Feb. 
Beurre  Vert  d'fite.     i.  Leroy  Diet.  Pom.  1:435,  %s-     1867. 

A  Prussian  variety  the  exact  place  of  origin  of  which  is  obscure.  Fruit  medium  and 
often  below  medium,  obovate-pyriform,  contorted  near  the  stem  which  is  set  obliquely  to 
the  axis  of  the  fruit;  skin  rough,  bright  green  in  the  shade,  yellow-green  in  the  sun,  entirely 
covered  with  large,  gray,  round  dots  and  some  patches  of  russet;  flesh  whitish,  coarse, 
semi-melting,  with  little  juice,  which  is  very  sweet  and  musky;  third  class;  end  of  Aug. 


308  THE   PEARS   OF   NEW   YORK 

Beurre  Vert  Tardif.     i.  Mas  Le  Verger  1:93,  fig.  53.     1866-73.     2-  Leroy  Diet.  Pom. 

1:437,  fig.     l867- 

A  variety  well  known  in  Belgium  and  Germany  in  the  seventeenth  century.     Fruit 
medium,  pyriform,  very  regular,  generally  obtuse,  pale  green,  dotted  and  striped  with 
fawn;  flesh  white,  buttery,  semi-melting;  juice  sufficient,  vinous,  little  perfume;  second; 
Dec.  and  Jan. 
Beurre  Wamberchies.     i.  Card.  Chron.  19:706.     1883.    2.  Guide  Prat.  88.     1895. 

Fruit  rather  large,  roundish-obovate,  dotted,  deep  green  passing  into  yellow  on 
ripening;  flesh  melting,  with  abundant,  sugary  juice,  completely  devoid  of  pips  and  grit; 
excellent;  May  and  June. 

Beurre  de  Wetteren.     i.  Leroy  Diet.  Pom.  1:439,  fig-  l867-    2-  Hogg  Fruit  Man.  530. 
1884. 

Originated  in  Louis  Berckman's  garden  at  Heyst-op-den-Berg,  Bel.,  and  is  supposed 
to  have  been  one  of  the  seedlings  raised  by  Major  Esperen,  some  of  whose  trees  Berckmans 
obtained  after  the  former's  death.  It  was  disseminated  about  1848.  Fruit  rather  large, 
globular-pyriform,  lemon-yellow  and  shining,  covered  with  large,  russet  spots,  washed 
with  dull  red  next  the  sun;  flesh  yellowish,  coarse-grained,  buttery,  well  sweetened  and 
flavored,  juicy;  very  good;  Dec.  and  Jan. 
Beurre  Winter,  i.  Mclntosh  Bk.  Card.  2:460.  1855. 

Raised  by  Rivers  of  Sawbridgeworth,  Eng.,  from  seed  of  the  Easter  Beurre1;  must 
not  be  mistaken  for  either  the  Black  Achan  or  Chaumontel  for  each  of  which  the  name 
Beurre  Winter  is  synonymous.    Fruit  large;  flesh  very  rich  flavor  and  vinous;  excellent; 
Feb.  and  Mar. 
Beurre  Witzhumb.     I.  Kenrick  Am.  Orch.  190.     1832.    2.  Ibid.  158.     1841. 

Possibly  one  of  Van  Mons'  seedlings.    Fruit  oval,  knobby,  three  and  a  half  inches  in 
diameter;  skin  rough,  green,  brownish-red  or  dark  brown  next  the  sun;  flesh  greenish- 
white,  semi-transparent,  melting,  perfumed;  Dec. 
Beurre  Woronson.    i.  Mag.  Hort.  20:234.    1854.    2.  Am.  Pom.  Soc.  Rpt.  158.    1860. 

This  pear,  which   has  been   known  as  Beurre  Woronson,  Beurre  Woronzow,  Beurre 
Woronzon,  and  Woronson,  is  credited  to  M.  De  Hartwiss  of  either  France  or  Belgium. 
Tree  very  productive.    Fruit  medium,  obovate,  attractive,  juicy;  good;  Oct.  and  Nov. 
Beurre  Zotman.     i.  Mas  Pom.  Gen.    5:69,  fig.  323.     1880. 

Cataloged  by  this  name  by  the  Society  of  Van  Mons,  though  M.  Jahn  cataloged  it  in 
1864  under  the  name  Franz-Madame  wn  Duves.  Fruit  small  or  rather  small,  like  Cale- 
basse  in  form,  bright  green,  sprinkled  with  dots  of  greenish-gray,  the  green  passing  at 
maturity  to  bright  lemon-yellow  and  washed  on  the  side  next  the  sun  with  a  beautiful 
tender  rose;  flesh  white,  rather  delicate,  juicy,  sweet;  second,  but  its  very  fine  appearance 
should  merit  it  a  place;  July. 
Beyer  Martinsbirne.  i.  Dochnahl  Fuhr.  Obstkunde  2:28.  1856. 

Raised  in  Saxony  in  1816.     Fruit  medium,  light  green  changing  to  lemon-yellow, 
with  reddish  blush,  scaly;  flesh  very  juicy;  good;  beginning  of  Aug. 
Beymont.     i.  Card.  Chron.  895.     1860.     2.  Downing  Fr.  Trees  Am.  474,  fig.     1857. 

May  be  identical  with  Beurre  Bymont     Fruit  about  medium,  oblate,  even,  and  hand- 


THE    PEARS   OF   NEW   YORK  309 

somely  shaped;  golden-yellow  next  the  sun,  greenish-yellow  in  the  shade,  nisseted  around 

the  stalk;  flesh  tender,  not  very  juicy;  an  inferior  fruit;  Nov. 

Beri  Blanc,     i.  Cole  Am.  Fr.  Book  154.     1849.    a.  Elliott  FT.  Book  391.     1854. 

Of  foreign  origin.     Fruit  large,  oblong-pyriform,  yellowish;  quality  very  similar  to 
Bartlett,  though  hardly  so  good,  but  it  is  two  weeks  earlier;  Aug. 
fieri  de  Naples,     i.  Elliott  Fr.  Book  355.     1854. 

Origin  unknown,  presumably  European  and  Italian      Fruit  medium,  ovate-obovate, 
light  yellowish-green,  with  blotches  and  stripes  of  darker  hue,  some  russet  patches  and 
dots;  flesh  fine,  buttery,  juicy,  sweet;  first;  end  of  Sept. 
Bied-Charreton.     i.  Guide  Prat.  88.     1895. 

A  French  variety  distributed  from  Nantes  before  1895.     Fruit  medium  to  large, 
coppery-colored;  flesh  semi-fine,  melting,  juicy,  and  has  a  delicate  aroma;  Oct. 
Bierbaumer  Mostbirne.     i.  Loschnig  Mostirirnen  76.     1913. 

An  Austrian  perry  pear.    Fruit  medium,  obtuse-turbinate;  skin  fine,  greenish-yellow, 
covered  with  small  dots  and  specklings,  slightly  blushed;  flesh  yellow-white,  firm,  juicy; 
early  half  of  Oct. 
Big  Productive,     i.  Burbank  Cat.  2.     1921. 

Said  to  be  a  large  fall  pear,  a  cross  between  Bartlett  and  Le  Conte. 
Bijou,     i.  Guide  Prat.  69.     1895. 

A  French  variety  obtained  by  M.  de  Mortillet.    Fruit  small  or  medium,  long,  pale 
yellow,  tinged  with  red;  flesh  melting,  juicy,  very  refreshing;  first  half  of  Sept. 
Bill  Campbell,     i.  Van  Lindley  Cat.  22.     1892. 

Said  to  have  been  originated  in  Alabama  by  a  colored  man  of  the  same  name  from 
seed   of  Duchesse  d'Angouleme.     Claimed  to  resemble  its  parent  very  much  but  to  be 
larger  and  better  in  qualify 
Binsce.     i.  Parkinson  Par.  Ter.  593.     1629. 

Described  by  Parkinson,  1629,  as  a  good  winter  pear,  of  russet  color,  and  a  small  fruit 
but  a  good  keeper. 
Birne  von  Turschud.     i.  Dochnahl  Fuhr.  Obstkunde  2 : 157.     1856. 

A  Levantine  variety  introduced  into  Germany  in   1833.     Fruit  medium,  smooth, 
yellow,  without  any  redness  or  russet;  flesh  savorless,  granular,  breaking;  Oct. 
Bishop  Thumb,     i.  Parkinson  Par.  Ter.  592.     1629.     2.  Am.  Pom.  Soc.  Rpt.  237.     1854. 
3.  Leroy  Diet .  Pom.  1:441,  figs.    1867.    4.  Downing  Fr.  Trees  Am.  702.     1869. 

A  long,  oddly-shaped  English  pear  of  variable  color  and  quality,  rated  as  an  excellent 
dessert  pear  by  some;  placed  on  the  list  of  rejected  fruits  by  the  American  Pomological 
Society.  Tree  hardy,  very  abundant  bearer.  Fruit  rather  large,  oblong,  narrow,  pyriform, 
undulating;  color  dark  yellowish-green,  covered  with  numerous  large,  russety  dots  and 
having  a  russet-red  cheek;  calyx  small,  open;  stalk  attached  with  no  depression;  flesh 
greenish-yellow,  melting,  juicy,  vinous;  good  to  very  good;  Oct. 
Bivort  Zuckerbirne.  i.  Dochnahl  Fuhr.  Obstkunde  2:55.  1856. 

A  Belgian  seedling,  1851.  Fruit  large,  obovate,  smooth,  green  changing  to  yellow, 
with  bright  red  cheek;  flesh  melting,  vinous,  sweet  and  agreeable;  good;  beginning  of 
Sept. 


310  THE   PEARS  OF   NEW  YORK 

Black  Hawk.     i.  Mag.  Hort.  1:437.     1845. 

Exhibited  before  and  reported  on  at  various  times  by  the  Massachusetts  and  New 
Haven  Horticultural  Societies  as  a  baking  variety.     Probably  a  seedling  of  Governor 
Edwards. 
Black  Huffcap.     i.  Hogg  Fruit  Man.  531.     1884. 

A  well-known  perry  pear  cultivated  in  Herefordshire  and  Worcestershire,  Eng.    Fruit 
quite  small,  pyriform  or  oblong-ovate,  olive-green  on  the  shaded  side  and  covered  with 
dull  rusty  red  on  the  sun-exposed  side;  flesh  yellowish-green,  firm  and  very  gritty. 
Black  Sorrel,     i.  Parkinson  Par.  Ter.  593.     1629. 

Described  by  Parkinson  in  1629  as  "a  reasonable  great  long  peare,  of  a  darke  red 
colour  on  the  outside." 

Black  Worcester,    i.  Downing  Fr'.  Trees  Am.  429.    1845.    2.  Ibid.  702.    1869.    3.  Hogg 
Fruit  Man.  531.     1884.    4.  Bunyard  Handb.  Hardy  Fruits  160.     1920. 

Worster.     5.  Parkinson  Par.  Ter.  592.     1629. 
'Black  Pear  of  Worcester.     6.  Langley  Pomona  133,  PI.  LXXI,  fig.  2.     1729. 

Livre.     7.  Duhamel  Trait.  Arb.  Fr.  2:235.     1768.     8.  Leroy  Diet.  Pom.  2:346.     1869. 

Iron  Pear.     9.  Cole  Am.  Fr.  Book  174.     1849. 

The  Romans  cultivated  a  Pound  Pear  during  the  first  century  of  the  Christian  era. 
In  1652  Claude  Mollet  describes  a  Pound  Pear.  Several  subsequent  writers  describe  the 
same  pear  as  Livre,  De  Livre,  or  Poire  de  Livre.  In  Worcester,  Eng.,  in  the  sixteenth 
century  a  pear  known  as  Black  Worcester,  Black  Pear  of  Worcester,  or  Parkinson's  Warden 
came  under  general  cultivation  as  a  "  Warden  "  or  baking  pear  of  which  it  forms  the  type. 
These  two  pears  appear  to  be  identical.  Mas  makes  Black  Worcester  a  synonym  of 
De  Livre,  Hogg  states  that  they  very  much  resemble  each  other,  the  authors  of  Guide 
Pratique  de  I' Amateur  de  Fruits  list  them  as  synonymous,  and  Bunyard  says  that  he 
believes  that  they  are  almost  certainly  identical.  Black  Worcester  is  retained  as  the 
name  of  the  variety  because  it  is  now  most  commonly  used.  Tree  vigorous,  hardy,  bears 
well  as  a  standard;  young  shoots  dark  yellow-olive,  diverging;  branches  inclining  down- 
ward with  the  weight  of  the  fruit.  Fruit  large,  obovate;  skin  thick,  green,  rough,  nearly 
covered  with  dark  russet,  occasionally  with  a  dull  tinge  next  the  sun;  calyx  small,  nearly 
closed,  set  in  a  wide  and  rather  deep  basin;  stem  about  an  inch  long,  very  stout,  woody, 
inserted  without  depression;  flesh  pale  yellow,  hard,  crisp,  coarse,  flavorless,  rather  gritty; 
a  good  cooking  pear;  Nov.  to  Feb. 
Blackeney  Red.  i.  Hogg  Fruit  Man.  531.  1884. 

A  second-rate  perry  pear  much  used  in  Herefordshire,  Eng.  Fruit  medium,  obovate, 
greenish- yellow,  more  or  less  deep  red  on  the  side  next  the  sun;  flesh  firm,  crisp,  juicy  and 
mildly  acid. 

Blanquet  Anastere.     i.  Leroy  Diet.  Pom.  1:443,  fig-     l867-     2.  Downing  Fr.  Trees  Am. 
703.     1869. 

Raised  by  M.  Goubault,  a  nurseryman  at  Angers,  Fr.,  in  1840.  Fruit  small,  pyriform 
but  rather  variable,  form  oblong  to  turbinate-ovoid,  but  always  rather  more  swelled  on 
one  side  than  on  the  other;  color  pale  green  in  the  shade,  dotted  with  gray  but  passing  to 
greenish-yellow  on  the  sun-exposed  side  which  is  also  generally  colored  with  vermilion; 


THE   PEARS   OF   NEW   YORK  3" 

flesh  white,  half-fine,  granular  and  breaking,  juicy,  sugary,  with  a  delicate  and  character- 
istic aroma;  second;  July. 
Blanquet  Long.     i.  Mas  Le  Verger  2:217,  fig.  107.     1866-73. 

Obtained  in  the  garden  of  the  Horticultural  Society  of  Angers,  Maine-et-Loire,  Pr. 
Fruit  small,  long-ovate,  bright  green  passing  at  maturity  to  pale  yellow,  washed  with  blood- 
red  on  the  side  next  the  sun;  flesh  white,  fine,  almost  buttery,  with  abundant,  sweet  juice, 
refreshing  and  perfumed;  good;  early  July. 

Blanquet  a  Longue  Queue,     i.  Duhamel  Trait.  Arb.  Fr.  2:131.     1768.    2.  Mas  Le  Verger 
2:233,  %  iS-     1866-73. 

Of  very  ancient  and  unknown  origin,  mentioned  by  various  French  authors  of  the 
sixteenth  and  seventeenth  centuries.  Fruit  small,  ovate-pyriform,  bossed  and  corrugated 
at  summit,  smooth,  pale  yellow,  slightly  streaked  with  tender  rose  on  the  sun-touched 
cheek;  flesh  white,  semi-fine,  melting,  seldom  gritty,  juicy,  acidulous,  sweet,  with  a  slightly 
musky  and  delicate  perfume;  second;  end  of  July  and  Aug. 

Blanquet  Precoce.     i.  Leroy  Diet.   Pom.  1:446,  fig.     1867.    2.  Mas  Pom.  Gen.  7:19, 
fig.  490.     1881. 

This  is  an  ancient  and  probably  German  variety.     Fruit  small,  long-pyriform,  very 
pale  green  changing  to  canary-yellow;  flesh  white,  semi-melting,  granular;  juice  moderate 
in  amount,  sweet,  acid,  musky;  second;  early  July. 
Blanquet  de  Saintonge.     i.  Leroy  Diet.  Pom.  1:447,  fig.     1867. 

Its  name  indicates  that  it  was  raised  in  the  Basse  Saintonge,  Fr.    Fruit  small,  oblong- 
obovate;  bright  lemon-yellow,  dotted  with  grayish- white;  flesh  white,  semi-fine,  rather 
melting;  juice  sufficient,  sweet,  generally  vinous,  with  some  aroma;  second;  end  of  Aug. 
Blanquette  de  Toulouse,     i.  Mas  Le  Verger  2:229,  fig-  II3-     1866-73. 

Origin  unknown,  through  its  name  suggests  Toulouse,  Fr.    Fruit  small,  short-pyriform, 
bright  green  passing  on  ripening  to  pale  yellow,  carmined  on  the  side  next  the  sun,  with 
numerous  gray  dots;  flesh  white,  granular,  semi-melting,  with  abundant  sweet  juice;  a 
fruit  of  good  quality  for  the  season;  middle  of  July. 
Bleeker  Meadow,     i.  Downing  Fr.  Trees  Am.  355,  fig.  149.     1845.    2.  Mag.  Hort.  14: 

339,  fig-  33-     J848- 

Found  in  a  meadow  by  Aaron  Feaster,  Bucks  County,  Pa.,  about  1783.     Fruit  small 
or  medium,  globular,  very  regular;  skin  smooth,  bright  clear  yellow,  sprinkled  with  crimson 
dots  on  the  side  next  the  sun;  flesh  very  white,  firm,  with  a  musky  and  spicy  taste,  but 
mostly  remains  crisp  and  hard;  good;  Oct.  and  Nov. 
Blessed,     i.  Ragan  Norn.  Pear,  B.  P.  I.  Bui.  126:59.     1908. 

Described  by  Dr.  Mease  in  Domestic  Encyclopedia,  1804.     Fruit  small;  very  good; 
medium  early. 
Blickling.     i.  Bunyard  Cat.  39.     1913. 

Named  from  Blickling  Hall,  Norfolk,  Eng.,  and  supposed  to  have  been  introduced 
by  monks  from  Belgium.     Fruit  greenish  and  russety ;  flesh  melting,  of  rich  flavor ;  excellent ; 
Dec.  and  Jan. 
Block,     i.  Ragan  Norn.  Pear,  B.  P.  I.  Bui.  126:59.     1908. 

Originated  by  A.  Block,  Santa  Clara,  Calif.,  before  1908.  Fruit  medium,  globular- 
ovate;  green-yellow,  russeted;  flesh  melting;  season  medium. 


312  THE   PEARS   OF   NEW   YORK 

Blodget.     i.  Prince  Pom.  Man.  2:216.     1832. 

Raised  from  seed  by  David  Blodget,  Camden,  Me.,  about  1800.    Fruit  medium, 
pyriform;  flesh  melting,  juicy,  with  a  pleasant,  vinous  flavor;  Sept. 
Blumenbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:154.     1856. 

A  seedling  of  Van  Mons,  Bel.,  1825.     Fruit  small,  roundish-turbinate-obtuse,  lemon- 
yellow,  washed  with  red  on  the  sunny  side;  flesh  half -melting;  good;  end  of  Aug. 
Blutbirne.     i.  Dochnahl   Fuhr.  Obstkunde   2:193.     1856.     2.  Loschnig   Mostbirnen    218, 
fig.     1913. 

Published  in  Germany  in  1795  and  regarded  as  a  perry  pear  in  Austria.  It  is  known 
as  the  Flesh-pear  in  Upper  and  Lower  Austria  and  also  as  the  Sanguinol  in  the  former. 
Fruit  small,  globular-pyriform,  obtuse,  greenish-yellow,  strongly  blushed  on  the  sun- 
exposed  side;  flesh  yellowish-white,  flushed  with  red  especially  on  the  side  next  the  sun, 
rather  coarse,  subacid,  little  aroma;  third;  Oct. 
Bocksbirne.  I.  Dochnahl  Fuhr.  Obstkunde  2:34.  1856. 

Originated  in  Saxony  1833.     Fruit  small,  turbinate,  light  yellow  and  blushed  slightly 
on  the  side  of  the  sun;  flesh  aromatic;  good;  Aug. 
Bodiker  Dechantsbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:95.     1856. 

A  seedling  of  Van  Mons,  Belgium,  1852.     Fruit  medium,  turbinate,  green  turning 
to  greenish-yellow,  speckled  uniformly  with  russet  spots;  flesh  yellowish- white,  very  soft 
and  delicate;  very  good;  Oct.  and  Nov. 
Bogenakerin.     i.  Dochnahl  Fuhr.  Obstkunde  2:195.     1856. 

Originated  in  Wurttemberg,  1823.     Fruit  medium,  oblique,  sides  unequal,  grass-green 
changing  to  light  yellow,  russeted;  good;  Oct.  and  Nov. 
Bohmische  fruhe  Jakobsbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2 147.     1856. 

Originated  in  Bohemia,   1852.     Fruit  small,  yellowish-green,  streaked  with  russet; 
flesh  yellowish,  vinous;  good;  end  of  July  for  two  weeks. 
Boieldien.     i.  Guide  Prat.  103.     1895. 

A  cross  between  Crassane  and  Louise-bonne  Sannier.     Fruit  medium  to  large;  flesh 
very  fine  and  perfumed;  Oct.  and  Nov. 
Bolarmud.     i.  Dochnahl  Fuhr.  Obstkunde  2:116.     1856. 

An  oriental  variety  introduced  in  1833.     Fruit  fairly  large,  ventriculous-turbinate, 
of  a  uniform  light  green,  blushed  with  red;  tolerably  sweet;  Dec. 
Bollweiler  Butterbirne.     I.  Dochnahl  Fuhr.  Obstkunde  2:70.     1856. 

A  seedling  raised  by  Bollweiler  in  Alsace,    1851.     Fruit  medium,   short-turbinate, 
green  changing  to  greenish-yellow,  somewhat  blushed,  thick-scaled;  flesh  melting,  sweet; 
Apr. 
Bologna.     I.  Ragan  Norn.  Pear,  B.  P.  I.  Bui.  126:59.     1908. 

Originated  by  Van  Mons.     Fruit  medium,  yellow;  good;  late. 
Bon-Chretien  d'Auch  (Calvel).     i.  Hogg  Fruit  Man.  533.     1884. 

Although  bearing  the  same  name  this  pear  is  quite  distinct  from  the  Bon-Chretien 
d'Auch  which  is  regarded  as  synonymous  with  the  Bon-Chretien  d'Hiver,  since  the  pear 
here  discussed  ripens  in  July  and  August.  Fruit  large  to  very  large,  like  Calebasse  in 
form,  one  side  sometimes  more  swollen  than  the  other,  green  becoming  yellow  on  approach- 


THE  PEARS  OF  NEW  YORK  313 

ing  maturity,  bright  vermilion  on  side  exposed  to  the  sun;  flesh  breaking;  juice  rich  and 
sugary;  good;  July. 

Bon-Chretien  d'Automne.     i.  Langley  Pomona  131.     1729.    2.  Knoop  Fructologie  1:82, 
Tab.  II,  fig.     1771. 

Listed  by  Langley  as  ready  to  be  gathered  Aug.  20.  Knoop  stated  in  1771  that  it 
had  the  same  qualities  as  the  Bon  Chretien  d'e'te'  but  that  it  ripens  a  little  later.  Fruit 
large;  flesh  soft  and  friable,  but  juicy,  pleasant  and  aromatic. 

Bon-Chretien  Bonnamour.     i.  Rev.  Hort.   76.     1898.     2.  Cat.  Cong.   Pom.  France  196, 
fig.     1906. 

Raised  in  1895  by  M.  Guillot,  Rh6ne,  Fr.,  and  placed  on  the  market  in  1898.  Fruit 
large  to  very  large,  of  typical  Bartlett  form,  rather  contracted  at  the  lower  end  and 
obliquely  hollowed  around  the  stalk,  smooth,  shining,  and  covered  with  fawn-russet  and 
often  tinted  on  the  side  next  the  sun;  flesh  fine,  melting,  juicy,  sweet,  perfumed;  first  class. 
Bon-Chretien  d'Espagne.  x.  Duhamel  Trait.  Arb.  Fr.  2:216,  PI.  46.  1768.  2.  Mas 
Le  Verger  1:131,  fig.  64.  1866-73. 

Spanish  Warden.  3.  Hogg  Fruit  Man.  648.     1884. 

The  origin  of  Bon-Chretien  d'Espagne  or  Spanish  Warden  is  ancient  and  uncertain. 
Merlet  described  it  in  167  5 ,  and  so  did  La  Quintinye,  in  1692 .  It  was  well  known ;  for  Messrs. 
Simon-Louis  of  Metz,  Lorraine,  gave  it  some  forty  synonyms  in  their  1895  catalog.  Fruit 
large,  pyriform,  very  ventriculous  in  its  lower  half  where  it  is  more  or  less  bossed,  the  upper 
part  narrows  to  an  obtuse  end;  skin  thick,  greenish- yellow  changing  to  yellow,  dotted  and 
marked  with  fawn-russet,  and  highly  colored  with  vivid  red  on  the  side  exposed  to  the  sun; 
flesh  white,  coarse,  breaking,  juicy,  with  a  pleasant,  brisk  flavor  and  musky  aroma;  third 
for  the  table,  first  for  the  kitchen;  Nov.,  Jan.  and  even  Mar. 

Bon-Chretien  d'ete.     i.  Duhamel  Trait.  Arb.  Fr.  2:217,  PI.  XLVII,  fig.  4.     1768.      2. 
Leroy  Diet.  Pom.  1:457,  fig-     1867. 

Origin  ancient  and  unknown  but  was  cultivated  in  French  gardens  about  the  end  of 
the  sixteenth  century,  being  mentioned  by  Olivier  de  Serres  in  1600,  and  by  Le  Lectier  of 
Orleans  in  1628.  It  has  been  cultivated  all  over  Europe  for  over  three  centuries  and  has 
consequently  acquired  a  number  of  synonyms.  Fruit  large,  pyriform,  irregular  in  form, 
yellow,  with  orange  blush  on  side  next  the  sun,  and  strewed  with  green  specks ;  flesh  yellow- 
ish, crisp,  coarse-grained,  very  juicy  and  of  a  rich,  sweet  and  pleasant  flavor;  second;  early 
Sept. 

Bon-Chretien   Fondant,     x.  Downing  Fr.    Trees  Am.    704.     1869.     2.  Mas    Pom.  Gen. 
7:113,  fig.  537.     1881. 

Bon-Chretien  de  Bruxelks.     3.  Leroy  Diet.  Pom.  1:453,  %•     1867. 

An  ancient  Flemish  pear  which  must  not  be  confounded  with  Epine  dfite"  although 
Bugiarda  has  been  used  as  a  synonym  for  both.  Fruit  large,  oblong-pyriform,  green, 
sprinkled  with  small  dots  of  deep  green,  the  fundamental  green  changing  to  lemon-yellow 
on  maturity;  flesh  whitish,  very  melting  and  juicy,  sweet,  delicately  perfumed;  good;  Oct. 
and  Nov. 
Bon-Chretien  Frederic  Baudry.  i.  Guide  Prat.  88.  1895. 

Fruit  medium  or  large;  flesh  fine,  sweet,  perfumed;  first;  Feb.  and  Mar. 


314  THE    PEARS   OF   NEW   YORK 

Bon-Chretien  d'Hiver.     i.  Duhamel    Trait.    Arb.  Fr.   2:212,   PI.   XLV.     1768.     2.  Mas 
Le  Verger  1:23  bis,  fig.  18.     1866-73. 

Bon-Chretien  d'Auch.    3.  Hogg  Fruit  Man.  533.     1884. 

A  volume  might  be  filled  with  a  record  of  the  endeavors  to  determine  the  origin  of 
this  pear.  As  to  its  great  antiquity  all  are  agreed.  It  is  established  that  it  was  imported 
into  France  from  Italy  in  1495  by  Charles  VIII  on  his  conquest  of  the  kingdom  of  Naples, 
but  whether  it  was  the  Crustuminum  of  the  Romans  or  whether  it  received  its  name  at  the 
beginning  of  Christianity  remains  uncertain.  One  explanation  of  the  name  was  that 
Francois  de  Paul,  the  founder  of  a  monkish  order,  being  called  to  the  court  of  Louis  XI  for 
the  recovery  of  his  health,  was  styled  by  that  monarch  "  le  bon  Chretien,"  and  that  he 
brought  with  him  from  Calabria  some  of  this  fruit  which  henceforth  acquired  the  name  it 
bears.  That  suggestion,  however,  is  evidently  erroneous  as  Saint  Francois  de  Paul's  visit 
to  the  King  at  Tours  took  place  in  1483  whereas  this  pear  was  introduced  to  France  in 
1495.  It  is  thought  not  improbable  that  the  name  is  derived  from  the  Greek  pan- 
chresta,  meaning  "  all  good,"  of  which  the  Latin  Crustuminum  of  the  Romans  may  also  be 
a  derivation.  Fruit  large  and  sometimes  very  large,  variable  in  form,  irregularly  pyri- 
form  or  obovate-turbinate,  rather  rough  to  the  touch,  dull  greenish-yellow,  some  brown 
next  the  sun,  and  strewed  with  small,  russet  dots;  flesh  whitish,  crisp,  juicy,  sweet, 
aromatic  and  vinous;  a  dessert  pear  of  merit,  first  class  for  cooking;  Dec.  to  Mar. 
Bon-Chretien  d'Hiver  Panache,  i.  Leroy  Diet.  Pom.  1:467,  fig.  1867. 

Striped  Bon  Chretien.     2.  Kenrick  Am.  Orch.  184.     1833. 

A  variegated  form  of  Bon  Chretien  d'Hiver  propagated  by  Louis  Noisette  at  Brunoy, 
Seine-et-Oise,,  Fr.,  in  1802.     It  differs  only  from  its  type  in  the  coloring  of  its  skin  which  is 
bright  green,  finely  dotted  and  stained  with  brownish-red  and  covered  with  large,  yellow 
streaks  extending  from  the  stalk  to  the  calyx,  and  in  its  flesh  being  more  melting. 
Bon-Chetien  Mathieu  Joseph  Lamarche.     i.  Ann.  Pom.  Beige  3:99,  fig.     1855. 

Said  to  have  been  raised  about  the  middle  of  the  eighteenth  century  in  a  Belgian 
monastic  garden.  Fruit  large,  irregular-pyriform,  rough  to  the  touch,  bright  green,  striped 
with  russet  and  sprinkled  with  black  dots,  becoming  rich  golden-yellow  on  maturity;  flesh 
white,  buttery,  melting;  juice  very  abundant,  with  a  delicate  savor  of  the  peach  and  the 
aroma  of  the  raspberry;  first;  end  of  Oct. 
Bon-Chretien  Prevost.  i.  Guide  Prat.  88.  1895. 

Fruit  large;  flesh  semi-melting,  juicy  and  has  a  very  pleasant  perfume;  first;  Dec.  to 
Feb. 
Bon-Chretien  du  Rhin  d'Automne.     i.  Mas  Pom.  Gen.  3:139,  fig.  166.     1878. 

Diel  stated  that  he  received  this  variety  from  the  neighborhood  of  Dietz  in  the  Duchy 
of  Nassau  without  any  account  of  its  origin.  Fruit  large,  ovate-pyriform,  bossed  and 
irregular,  sides  unequal,  bright  green,  dotted  with  gray  points,  passing  to  bright  lemon- 
yellow  on  ripening,  with  some  red  coloring  on  the  fruits  more  exposed;  flesh  white,  rather 
fine,  semi-buttery,  firm,  with  sufficient  sweet  juice  which  is  vinous,  acidulous  and  perfumed. 
Bon-Chretien  Ricchiero.  i.  Mas  Le  Verger  3:Pt.  2,  139,  fig.  166.  1866-73. 

Obtained  by  M.  de  Mortillet,  Meylan,  Fr.;  first  published  in  1865.  Fruit  medium  to 
large,  obovate-obtuse-pyriform,  pale  green,  sown  with  brown  spots;  flesh  greenish-white, 


THE    PEARS   OF    NEW   YORK  315 

fine,  melting,  a  little  gritty  at  the  core;  juice  abundant,  sugary,  vinous,  highly  scented; 

first;  Oct. 

Bon-Chretien  Vermont,     i.  Guide  Prat.  88.     1895. 

A  cross  between  Rousselet  de  Reims  and  la  Belle  Angevine  obtained  by  M.  Sannier. 
Fruit  large;  form  that  of  Belle  Angevine;  flesh  fine,  juicy,  scented  and  sweet;  Oct. 
Bon-Chretien  de  Vernois.     i.  Leroy  Diet.  Pom.  1:469,  fig.     1867. 

Obtained  by  M.  Henrard,  nurseryman  at  Liege,  Fr.,  about  1840.  Fruit  large,  varying 
in  form  between  ovate  and  turbinate-obtuse,  bossed,  greenish-yellow,  touched  with  olive- 
russet  and  dotted  with  bright  brown  specks;  flesh  whitish,  semi-fine,  semi-melting,  rather 
gritty  at  center;  juice  abundant,  sweet,  astringent  and  slightly  aromatic;  second;  Nov. 
to  Jan. 
Bon  Gustave.  i.  Card.  Chron.  69.  1848.  2.  Leroy  Diet.  Pom.  1:471,  fig.  1867. 

From  a  seed  bed  of  Major  Espdren,  Mechlin,  Bel.,  but  it  did  not  bear  fruit  till  1847. 
Fruit  rather  large,  obovate-obtuse-pyriform,  mammillate,  bright  green,  marbled  with  russet; 
flesh  greenish-yellow,  buttery,  sweet,  perfumed;  first;  beginning  of  winter. 
Bon  Parent,     i.  Leroy  Diet.  Pom.   1:472,  fig.     1867.      2.  Mas  Pom.  Gen.  3:117,  fig. 

iSS.     1878. 

Raised  by  Simon  Bouvier  of  Jodoigne,  Bel.,  in  1820.     Fruit  medium,  regular  pyriform, 
bossed  at  summit,  smooth,  lemon-yellow,  dotted  with  gray-russet,  washed  with  reddish- 
brown  on  the  side  next  the  sun;  flesh  white,  fine,  semi-melting,  juicy,  vinous,  aromatic; 
hardly  first;  Oct. 
Bon-Roi-Rene.     i.  Leroy  Diet.  Pom.  1:473,  fig-     I&^7- 

Raised  from  seed  by  Leroy  and  bore  fruit  first  in  1864.  Fruit  medium  to  large,  ovate, 
irregular,  bossed,  lively  green,  sprinkled  all  over  with  dark  gray  dots  and  vermilioned 
on  the  side  exposed  to  the  sun;  flesh  yellowish-white,  fine  and  dense,  watery,  excessively 
melting,  and  a  little  gritty;  juice  abundant,  sweet,  vinous,  with  a  delicious  perfumed  taste; 
first;  Oct. 
Bon  Vicaire.  i.  Guide  Prat.  88.  1895. 

The  fruit  of  this  variety  resembles  that  of  the  Vicar  of  Winkfield  and  the  tree,  of 
moderate  vigor,  is  similar  to  that  of  the  Duchesse  d'Angoulfime.     Fruit  large  or  very  large, 
long  and  like  Calebasse  in  form,  yellow,  vermilioned  on  the  sunny  side;  flesh  very  fine, 
melting;  Sept. 
Bonne  d'Anjou.     I.  Leroy  Diet.  Pom.  1:474,  fig.     1867. 

Raised  from  seed  by  Leroy  in  1864  at  Angers,  Fr.  Fruit  medium  and  sometimes 
large,  ovate,  irregular  and  much  bossed,  bright  yellow,  speckled  all  over  with  dark  gray 
spots  and  washed  with  vermilion  on  the  side  next  the  sun;  flesh  yellowish-white,  fine  and 
dense,  exceedingly  melting,  a  little  gritty;  juice  abundant,  sugary,  vinous,  refreshing, 
deliriously  perfumed;  first;  Oct. 
Bonne-Antonine.  i.  Leroy  Diet.  Pom.  1:475.  fig-  1867. 

There  is  a  great  similarity  between  this  variety  and  Buerre'  Flon.  The  origin  is  obscure. 
The  Society  of  Van  Mons  distributed  it  before  1876  without  description.  Fruit  large  and 
often  enormous,  long-conic,  obtuse,  slightly  bossed  and  generally  somewhat  contorted  at 
the  summit,  dull  golden-yellow,  mottled  and  dotted  with  russet;  flesh  yellowish- white, 


316  THE   PEARS   OF   NEW   YORK 

fine,  dense,  very  melting,  almost  free  from  granulations;  juice  abundant,  refreshing,  sugary, 
with  an  exceedingly  pleasant  after  flavor  of  anis;  first;  mid-Oct. 
Bonne  de  Beugny.     i.  Rev.  Hort.  280.     1911. 

A  chance  seedling,  found  at.Sainte-Catherine-de-Fier-Bois,  Fr.,  by  M.  Chivert  in  1875. 
Fruit  large  to  very  large,  globular-obtuse-pyriform,  yellow,  washed  with  russet  especially 
round  the  stalk;  flesh  melting,  juicy,  sweet,  and  agreeably  perfumed;  first;  Oct.  to  Jan. 
Bonne  Carmelite,     i.  Guide  Pral.  88.     1876. 

Distributed  from  Tournai,  Bel.    Fruit  semi-melting;  like  Calebasse  in  form;  Mar.  and 
Apr. 
Bonne  de  la  Chapelle.     i.  MasLe  Verger  2:231,  fig.  114.     1866-73. 

A  wilding  found  by  Jacques  Jalais,  Nantes,  Fr.,  in  1845.  It  was  described  in  this 
country  by  Downing  in  1869.  Fruit  medium,  turbinate,  short  and  swelled,  rather  irregular 
in  contour,  green,  sprinkled  with  dots  of  a  deeper  shade  of  green,  some  russet  blush  on 
the  exposed  side;  flesh  a  little  greenish,  fine,  buttery,  melting,  with  abundant  sweet  juice, 
first;  end  of  Aug. 

Bonne  Charlotte,     i.  Leroy  Diet.   Pom.  1:477,  &&•     1867.     2.  Downing  Fr.   Trees  Am. 
705.     1869. 

Obtained  from  seed  in  the  garden  of  the  Society  of  Van  Mons  at  Geest-Saint-Re'my, 
Jodoigne,  Bel.,  in  1849.  Fruit  medium,  variable  in  form,  but  usually  simply  pyriform, 
bossed,  pale  yellow,  with  green  dots,  lightly  washed  with  purple  on  the  side  exposed  to  the 
sun;  flesh  white,  rather  fine,  more  buttery  than  melting,  sugary;  juice  sufficient  and  slightly 
musky;  good;  Aug.  and  Sept. 

Bonne  d'Ezee.     i.  Ann.  Pom.  Beige  5:73,  fig.     1857.     2.  Pom.  France     i:No.  34.  PI. 
34.     1863. 

Brockworth  Park.     3.  Hogg  Fruit  Man.  535.     1884. 

A  wilding  found  at  Eze"e  in  the  Touraine,  Fr.,  by  Dupuy  about  1788.     Fruit  large, 
often  medium,  long-ovate-obtuse;  skin  rather  thick,  oily,  lemon-yellow  or  golden,  dotted 
and  stained  with  bright  russet;  flesh  white,  very  fine  and  melting;  juice  excessively  abun- 
dant, sugary,  acidulous,  having  an  exquisite  aroma;  first;  all  Sept. 
Bonne  de  Jalais.     i.  Leroy  Diet.  Pom.  1:480,  fig.     1867. 

Obtained  from  seed  in  1857  at  Nantes,  Fr.,  by  Jacques  Jalais.  Fruit  small,  globular- 
ovate,  bossed,  one  side  always  more  enlarged  than  the  other;  skin  rough,  pale  yellow,  dotted 
with  clear  brown  and  stained  with  russet  markings;  flesh  whitish,  semi-fine,  melting, 
sometimes  a  little  dry,  slightly  gritty  at  center;  juice  sufficient,  very  sugary  and  having  an 
agreeable  flavor;  second;  latter  half  of  Sept. 
Bonne- Jeanne,  i.  Leroy  Diet.  Pom.  1:481,  fig.  1867. 

Origin  unknown,  but  in  the  middle  of  the  nineteenth  century  it  was  extensively  culti- 
vated in  the  environs  of  Paris.  Fruit  medium  to  small,  pyriform-obtuse,  depressed  at 
crown  and  stem,  yellow-ochre,  dotted  and  mottled  with  fawn  and  washed  on  the  exposed 
side  with  brick-red  or  brilliant- violet-red;  flesh  greenish- white,  semi-fine,  and  semi-melting, 
rather  dry,  very  sweet  and  with  a  not  unpleasant  taste  of  fennel;  third,  middle  of  Aug. 
Bonne  Sophia,  i.  Downing  Fr.  Trees  Am.  706,  fig.  1869. 

Fruit  medium,  obovate-acute-pyriform,  pale  greenish-yellow,   with  a  red  cheek,  a 


THE  PEARS  OF  NEW  YORK  317 

few  patches  and  nettings  of  russet  and  numerous  small,  brown  dots;  flesh  white,  fine, 
melting,  sweet  and  slightly  perfumed;  very  good;  Oct. 

Bonne  Therese.     i.  Leroy  Diet.  Pom.  1:488,  fig.  295.     1867.    2.  Downing  Fr.  Trees  Am. 
797.     1869. 

Probably  originated  by  Ne"lis,  Mechlin,  Bel.,  previous  to  the  year  1834.  Fruit  medium, 
regular,  roundish-oval,  greeenish-yellow,  marbled  with  dull  red  at  the  stalk;  stalk  short, 
straight;  calyx  small,  open;  flesh  white,  juicy,  highly  aromatic,  sweet,  melting;  first;  Oct. 
Bonne  des  Zoes.  i.  Mclntosh  Bk.  Card.  2:463.  1855. 

Described  as  a  recent  introduction  in  England  in  1855.     Fruit  medium-;  first;  Sept.; 
tree  productive,  making  a  good  standard. 
Bonners.     i.  Am.  Pom.  Soc.  Rpt.  51.     1869.    2.  Ibid.  119.     1873. 

Originated  in  Hancock  County,  Ga.,  and  Was  known  in  1869  in  Washington  County, 
of  that  state,  as  the  Pope  pear.     Fruit  has  a  peculiar  almond  flavor;  very  good;  Sept. 
Bonneserre  de  Saint-Denis,     i.  Leroy  Diet.  Pom.  1:490,  figs.     1867. 

An  exquisite  pear  raised  from  seed  by  Leroy,  Angers,  Fr.,  in  1863.  Fruit  medium  or 
above,  globular-obtuse-pyriform,  regular  in  outline;  a  second  type  of  the  variety  is  rather 
contorted  and  bossed;  color  greenish-yellow,  dotted,  striped  and  stained  with  russet; 
flesh  white,  fine,  melting,  granular  about  the  core ;  juice  plentiful,  sweet,  acid,  and  endowed 
with  a  delicious  perfume;  first;  Dec.  and  Jan. 
Bonnet  Zuckerbirne.  i.  Dochnahl  Fuhr.  Obstkunde  2:55.  1856. 

A  Belgian  variety  attributed  to  Van  Mons.  Fruit  medium  to  small,  long  and  convex, 
beautiful  yellow,  flushed  with  red  on  the  side  of  the  sun;  flesh  melting  and  sweet;  first;  Sept. 
Boutoc.  i.  Guide  Prat.  69.  1895. 

A  very  ancient  variety  cultivated  in  the  Gironde,  Fr.,  and  often  called  Poire  d'Ange. 
Fruit  medium,  obtuse,  short,  lemon-yellow,  stained  with  gray  and  red;  flesh  fine,  melting; 
good;  end  of  Aug. 
Bordine  Musk.     i.  Langley  Pomona  131.     1729. 

Considered  one  of  the  best  pears  in  England  in  the  early  part  of  the  eighteenth  century. 
Fruit  small,  globular,  musky;  end  of  June  for  very  short  season. 
Bouchamp.     i.  Ragan  Nom.  Pear,  B.  P.  I.  Bui.  126:64.     1908. 

A  chance  seedling  in  the  garden  of  M.  Penneton.     Fruit  medium,  globular-obtuse- 
pyriform,  green,  yellow-russeted;  flesh  delicate,  juicy,  buttery,  melting,  sweet,  vinous, 
perfumed;  season  medium. 
Boucquia.     i.  Mag.  Hart.  9:134,  fig.  3.     1843.     2.  Downing  Fr.  Trees  Am.  355.     1845. 

A  Flemish  variety  originated  by  Van  Mons  who  sent  cions  of  it  to  Manning  in  1836. 
It  bore  fruit  for  the  first  time  in  the  Pomological  Garden,  Salem,  Mass.,  in  1841.  Fruit 
large,  oval,  largest  in  the  middle,  tapering  towards  each  end,  pale  yellow,  tinged  with  pale 
red  on  the  side  next  the  sun,  covered  with  blackish  specks  and  some  patches  of  russet; 
flesh  yellowish-white,  tender,  melting,  sweet,  rich,  somewhat  astringent  at  times,  perfumed; 
Oct.  and  Nov. 
Bourdon  de  Roi.  i.  Hogg  Fruit  Man.  536.  1884. 

Fruit  small,  globular,  yellowish-green,  changing  to  clear  yellow,  with  some  dark  red 
blush  next  the  sun;  flesh  white,  very  tender,  semi-melting,  of  a  refreshing,  sweet,  vinous 
and  musky  flavor;  first;  Nov. 


318  THE   PEARS   OF   NEW   YORK 

Bouvier  d'Automne.     i.  Leroy  Diet.  Pom.  1:491,  fig.     1867. 

A  seedling  of  Van  Mons,  said  to  have  been  tasted  by  Bivort  for  the  first  time  in  1845. 
Fruit  below  medium,  ovate-obtuse-pyriform,  golden-yellow,  speckled  with  large  dots  of 
bright  brown,  mottled  with  fawn  and  generally  bronzed  on  the  side  next  the  sun;  flesh 
yellowish-white,  semi-fine  and  semi-melting;  juice  abundant,  sugary,  acidulous,  and  hav- 
ing a  delicate  aroma;  second;  Oct. 

Bouvier  Bourgmestre.     i.  Leroy  Diet.  Pom.  1:492,  fig.     1867.    2.  Hogg  Fruit  Man.  537. 
1884. 

Raised  from  a  seed  bed  made  in  1824  by  Bouvier,  Jodoigne,  Bel.     Fruit  large,  obtuse- 
pyriform,  bright  yellow,  covered  with  small,  gray  dots,  washed  with  fawn  at  each  end; 
flesh  very  white  and  fine,  melting,  juicy,  gritty  around  the  core,  vinous  and  sugary;  second; 
Oct.  and  Nov. 
Bouviers  Herbstbirne.     i.  Dochnahl  Fw/ir.  Obstkunde  2:65.     1856. 

Originated  by  Van  Mons,  1847.     Fruit  medium,  oval,  obtuse,  green  turning  to  yellow, 
marbled  with  dark  brown  and  speckled;  flesh  semi-buttery,  aromatic,  sweet;  first;  latter 
half  of  Oct. 
Bowdoin.    i.  Mag.  Hort.  3:48.     1837. 

Raised  from  seed  in  the  neighborhood  of  Boston,  Mass.,  early  in  the  nineteenth  century. 
Fruit  large;  skin  thick;  second;  Sept. 
Bowne  Winter  Russet,     i.  Field  Pear  Cult.  272.     1858. 

Originated  at  Flushing,  Long  Island,  N.  Y.  Fruit  large,  greenish-yellow;  good;  Jan. 
Boyken  June.  i.  Am.  Pom.  Soc.  Rpt.  108.  1873. 

Believed  to  have  originated  on  the  lower  James  River,  Va.     On  trial  and  well  regarded 
in  1873.     Fruit  medium,  beautifully  colored;  good,  may  be  shipped  in  early  July,  keeping 
qualities  good,  but  rather  deficient  in  flavor. 
Braconot.     i.  Leroy  Diet.  Pom.  1:494,  fig.     1867. 

From  a  seed  bed  made  in  1840  or  1841  by  Leclerc  in  his  garden  at  fipinal,  Fr.  Fruit 
large,  oblong-obtuse,  much  swelled,  bossed;  skin  greasy,  golden-yellow,  speckled  all 
over  with  grayish-brown,  washed  with  red  on  the  side  next  the  sun;  flesh  yellowish,  fine, 
semi-melting,  gritty  around  the  core;  juice  moderate  in  amount,  sweet,  acid  and  deliciously 
perfumed;  first;  Oct.  and  Nov. 
Brandes.  i.  Leroy  Diet.  Pom.  1:495,  fig-  1867. 

Raised  by  Van  Mons,  Louvain,  Bel.;  first  reported  in  1818.     Fruit  below  medium, 
long-ovate-obtuse,  greenish-yellow,  dotted  and  marbled  with  russet  and  extensively  washed 
with  russet  around  the  stem;  flesh  white,  fine,  excessively  melting,  gritty  at  center;  juice 
sufficient,  sweet,  musky;  first;  mid-Nov.  to  mid-Dec. 
Braunrote  Speckbirne.     i.  Mathieu  Norn.  Pom.  189.     1889. 

Poire  de  Lard  Brune.     a.  Mas  Pom.  Gen.  7:145,  fig.  553.     1881. 

A  German  variety  cultivated  in  Hanover  where  it  is  also  known  under  the  names 
Poire  Pendante  and  Poire  Bourree  de  Hambourg.  Fruit  medium  or  nearly  large,  obovate- 
pyriform,  bright  green,  with  very  numerous  dots  of  darker  green  but  usually  no  trace  of 
russet.  On  ripening,  the  fundamental  green  becomes  bright  yellow,  brightened  with 
reddish-brown  on  the  side  next  the  sun;  early  Sept. 


THE  PEARS  OF  NEW  YORK  319 

Braunrothe  Friihlingsbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:4.     1856. 

Of  Belgian  origin.     1832.    Fruit  medium,  entirely  covered  with  brown-russet;  good; 
winter  to  March  first. 
Braunrothe  Sommerrusselet.     i.  Dochnahl  Fuhr.  Obstkunde  2:42.     1856. 

Rousselet  d'ett  Brun  Rouge.     2.  MasLe  Verger  2:53,  fig.  25.     1866-73. 

Probably  of  ancient  German  origin.  Published  at  Nassau,  1804.  Fruit  small,  obtuse- 
conic,  regular  in  outline,  summit  flat,  smooth,  pale  green  changing  to  bright  greenish- 
yellow  and  extensively  washed  on  the  side  next  the  sun  with  dull  brownish-red  on  which 
are  yellow-gray  dots  so  prominent  as  to  be  rough  to  the  touch;  flesh  yellow-white,  rather 
breaking,  melting,  gritty  around  the  core,  sweet,  refreshing,  having  the  perfume  character- 
istic of  the  Rousselet;  first;  Aug.'1 
Brederode.  z.  Dochnahl  Fuhr.  Obstkunde  2:37.  1856. 

Seedling  of  Van  Mons,   1817.     Fruit  medium,  long-turbinate,  light  greenish-yellow 
changing  to  light  lemon-yellow,  slightly  russeted;  flesh  granular,  softish,  very  sweet;  end 
of  Sept.  and  early  Oct. 
Bremer  Butterbirnc.     i.  Oberdieck  Obst-Sort.  247.     1881. 

Raised  from  seed  by  Herr  Neuburg  in  Bremen,  Ger.    Fruit  large,  turbinate,  green, 
turning  to  yellow-green  and  yellow  on  ripening;  flesh  yellowish- white,  fine,  melting,  finely 
granular,  musky;  Dec. 
Brewer,     i.  Downing  Fr.  Trees  Am.  708.     1869.    2.  Mas  Pom.  Gen.  5:1,  fig.  289.     1880. 

Origin  uncertain,  but  probably  American.    Fruit  medium,  obovate-pyriform;  skin 
thin,  tender,  bright  green  dotted  with  very  small,  brown  specks;  flesh  white,  translucent, 
melting;  juice  sweet,  very  abundant,  delicately  and  agreeably  perfumed;  good;  Oct. 
Brewster.     i.  Mass.  Hort.  Soc.  Rpt.  46.     1866.  . 

A  seedling  fruited  by  Dr.  S.  A.  Shurtleff  of  Brookline,  Mass.,  in  1865.     Fruit  medium, 
yellow,  melting  and  juicy;  Nov. 
Briahnont.     I.  Leroy  Diet.  Pom.  1:498,  fig.     1867. 

Origin  uncertain,  but  it  was  described  in  the  catalog  of  the  Society  of  Van  Mons. 
Fruit  medium,  globular-ovate,  mammillate  at  summit,  yellowish-green,  covered  with  dots 
and  patches  of  gray  russet;  flesh  very  white,  dense,  fine,  semi-melting,  some  grit  about  the 
core;  juice  abundant,  sweet  and  perfumed;  second;  Oct. 
Brielsche   Pomeranzenbirne.     i.  Dochnahl  Fuhr.   Obstkunde  2:22.     1856. 

Orange  de  Briel.     2.  Mas  Pom.  Gen.  6:47,  fig.  408.     1880. 

Attributed  to  Holland  about  1812  by  Dochnahl.  Fruit  small  or  nearly  small,  globular- 
turbinate,  sides  uneven  (Dochnahl),  even  contour  (Mas),  green  passing  at  maturity  to 
bright  lemon-yellow,  washed  on  the  side  next  the  sun  with  a  beautiful  vermilion,  covered 
with  numerous  minute  dots  of  fawn  which  change  to  yellow  on  the  sunny  side;  flesh  whitish, 
rather  fine,  semi-buttery,  gritty,  not  very  juicy,  saccharine;  first. 
Briffaut.  i.  Card.  Chron.  367.  1863. 

Fruit  medium,  pyriform,  smooth,  shaded  side  green,  other  red;  flesh  greenish-white, 
fine,  melting,  sweet,  perfumed;  it  is  one  of  the  most  beautiful  fruits  of  the  summer,  brilliant 
in  coloring,  but  it  decays  rapidly;  Aug. 


32O  THE    PEARS   OF   NEW   YORK 

Brindamour.     i.  Leroy  Diet.  Pom.  1:501,  fig.     1867. 

Originated  in  the  Department  of  the  Vienne,  Fr.,  at  the  beginning  of  the  nineteenth 
century.  Fruit  medium,  obtuse-turbinate,  rough  to  the  touch,  bronzed,  dotted  with  fawn, 
some  bright  green  around  the  stem,  and  marbled  with  the  same  color  on  the  cheek  exposed 
to  the  sun;  flesh  whitish,  fine,  soft,  melting;  juice  extremely  abundant,  sweet,  acidulous 
and  very  pleasantly  perfumed;  first;  Nov.  to  the  end  of  Jan. 
Bringewood.  i.  Mag.  Hort.  9:124.  1843.  2.16^.13:153.  1847. 

A   foreign  variety,   probably  English.     Fruit   medium,    pyriform,   yellowish-brown, 
almost  covered  with  russet ;  flesh  yellowish-white,  somewhat  gritty  around  the  core,  other- 
wise buttery,  rich;  first;  end  of  Oct.  to  beginning  of  Dec. 
British  Queen,     i.  Jour.  Hort.  N.  S.  3:546.     1862.     2.  Hogg  Fruit  Man.  537.     1884. 

Raised  by  Thomas  Ingram  from  seed  of  Marie  Louise  at  Frogmore,  Eng.,  and  first 
distributed  in  1863.     Fruit  large,  obovate-pyriform,  bossed,  golden,  much  covered  with 
cinnamon- colored  russet,  encrimsoned  on  side  next  the  sun;  flesh  yellowish- white,  fine- 
grained, buttery,  melting,  rich,  sugary,  having  the  flavor  of  the  Marie  Louise;  first;  Oct. 
Broncirte  Winterbirne.     i.  Dochnahl  Fw/tr.  Obstkunde  2:70.     1856. 

Raised  by  Van  Mons  at  Louvain,  1853.     Fruit  medium  to  small,  obtuse- ventriculous, 
entirely  covered  with  russet  but  somewhat  blushed  on  the  side  next  the  sun;  flesh  very 
sweet;  first;  Jan.  and  Feb. 
Bronx,     i.  Downing  Fr.  Trees  Am.  710.     1869. 

Raised  by  James  R.  Swain,  Bronxville,  N.  Y.,  about  1850.     Fruit  medium,  obovate- 
pyriform,  greenish-yellow,  netted  and  stained  with  russet;  flesh  whitish,  juicy,  melting, 
sweet,  slightly  perfumed  flavor;  very  good;  first  half  of  Sept. 
Bronzee  Boisselot.     i.  Guide  Prat.  88.     1895. 

Fruit  medium;  flesh  very  melting,  and  of  excellent  flavor,  sugary;  first;  Oct. 
Bronzee  d'Enghien.     i.  Mas  Pom.  Gen.  5:171,  fig.  374.     1880. 

Disseminated  by  the  Society  of  Van  Mons.     Fruit  medium,   long-pyriform,   well 
swelled  around  the  center,  golden-yellow,  dotted  and  stained  with  light  bronze;  flesh  fine, 
semi-melting,  juicy,  acidulous;  Nov.  to  Jan. 
Brookline.     i.  Mass.  Hort.  Soc.  Rpt.  45.     1866. 

A  seedling  pear  fruited  by  S.  A.  Shurtleff,  Brookline,  Mass.,  in  1862.     Fruit  above 
medium,  turbinate,  brown-russet;  flesh  sweet,  juicy  and  buttery,  with  high  flavor;  very 
fine;  Oct. 
Broom  Park.     i.  Card.  Chron.  209,  fig.     1845.     3.  Hogg  Fr'uit  Man.  538.     1884. 

Raised  by  Thomas  Andrew  Knight  at  Downton  Castle,  Herefordshire,  Eng.;  it  first 
bore  fruit  in  1831.  Fruit  small,  globular-obovate;  skin  green  and  rough,  largely  covered 
with  brown-russet;  on  the  side  next  the  sun  it  is  tinged  with  dull  red;  flesh  yellowish, 
melting,  juicy,  rich,  with  something  of  a  melon  flavor  combined  with  pineapple.  This 
singular  commixture  of  flavors  is  its  principal  characteristic;  an  excellent  dessert  pear;  Jan. 
Brough  Bergamot.  i.  Hogg  Fruit  Man.  538.  1884. 

A  variety  which  succeeds  well  in  the  North  of  England.  Fruit  small,  globular-turbi- 
nate  tapering  into  the  stalk;  skin  rough,  yellowish-green,  very  much  covered  with  brown- 
russet;  flesh  yellowish-white,  rather  coarse-grained,  saccharine,  very  juicy,  with  a  rich  and 
highly  perfumed  flavor;  first;  Dec. 


THE    PEARS   OF   NEW   YORK  321 


Brugmans.     i.  Mag.  Hort.  4:395.     1838.     2.  Dochnahl  Fji/w.  Obstkunde  2:100.     1856. 

A  seedling  of  Van  Mons,  1821.     In  September,  1838,  it  was  exhibited  among  "  ninety 
varieties  "  by  Manning,  before  the  Massachusetts  Horticultural  Society.     Fruit  medium, 
conic,  light  green  changing  to  light  yellow  at  maturity,  sometimes  rather  blushed;  flesh 
aromatic  and  sweet  ;  mid-Nov.  for  three  weeks. 
Brumbirne.     i.  Dochnahl  Fw/tr.  Obstkunde  2:9.     1856. 

Originated  in  Odenwald,  Ger.,  1847.     Fruit  medium,  turbinate,  light  yellow  turning 
to  lemon-yellow,  striped  with  bright  red;  good;  Sept.  and  beginning  of  Oct. 
Brune  Mineme.     i.  Guide  Prat.  88.     1876. 

Fruit  rather  large;  first  quality  for  cooking;  Nov.  and  Dec.;  of  doubtful  merit.     Tree 
vigorous  and  fertile,  well  suited  for  exposed  situations. 
Brunet.     i.  Mas  Pom.  Gen.  7:9,  fig.  485.     1881. 

Found  growing  wild  at  Houga,  Department  of  Gers,  Fr.,  about  1826.     Fruit  medium, 
globular,  very  bright  green,  dotted  with  numerous  small,  gray  specks;   at  maturity  the 
basic  green  passes  to  pale  yellow,  a  little  warmer  on  the  side  next  the  sun;  flesh  white,  fine, 
melting;  juice  plentiful,  sweet  and  agreeably  musky;  fair;  end  of  Aug. 
Briisseler  Herbstbergamotte.     x.  Dochnahl  Fw/tr.  Obstkunde  2:76.     1856. 

Raised  by  Van  Mons  in  1825.     Fruit  medium,  obovate-  turbinate,  yellowish-green 
changing  on  maturity  to  lemon-yellow  all  over;  flesh  granular,  soft,  vinous  and  strongly 
musky;  good;  Nov. 
Brute  Bonne.     I.  Miller  Card.  Kal.  206.     1734. 

Franzosische  Zapfenbirne.     2.  Dochnahl  Fw/ir.  Obstkunde  2:139.     1856. 
Fruit  medium,  thin-skinned,  grass-green  all  over,  flushed  red  on  the  side  next  the  sun; 
flesh  somewhat  musky,  sweet,  acidulous;  good;  end  of  Oct. 
Bryan  Edwards,     i.  Trans.  Land.  Hon.  Soc.  16:395.     1826. 

A  seedling  found  growing  early  in  the  nineteenth  century  in  the  neighborhood  of 
Southampton,  Eng.,  by  Bryan  Edwards.     Fruit  globular-turbinate,  pale  green  changing 
at  maturity  to  pale  yellow;  flesh  melting,  rich,  sweet,  pleasantly  perfumed;  of  considerable 
excellence;  beginning  of  Nov. 
Buchanan,     i.  Am.  Pom.  Soc.  Rpt.  114.     1869. 

Submitted  for  examination  to  the  Fruit  Committee  of  the  American  Pomological 
Society  in  January,   1869,  by  Isaac  Buchanan  of  New  York.     Fruit  medium,  obovate- 
acute-pyriform,  dull  yellow,  with  considerable  russet;  flesh  a  little  coarse-grained,  melting, 
juicy,  gritty  next  the  core,  moderately  sweet,  and  of  good  flavor. 
Buffalo,     i.  Hooper  W.  Fr.  Book  1  5  1  .     1857. 

Of  foreign  origin;  "  an  early  and  abundant  bearer;  flesh  a  little  coarse,  but  buttery, 
juicy,  sugary  and  sprightly." 
Bunte  Mannabirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:106.     1856. 

A  variegated  form  of  the  French  Colmar  d'Hiver  or  Colmar.     Fruit  greenish-yellow, 
with  reddish-brown  stripes;  in  other  respects  similar  to  its  type. 
Buntebirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:69.     1856. 

Originated  in  Hanover,  Ger.,  1852.     Fruit  medium  to  small,  greenish-yellow  turning 
to  bright,  light  yellow;  flesh  fine,  flushed,  sweet;  good;  mid-Sept,  and  Oct. 
21 


322  THE   PEARS   OF   NEW   YORK 

Burchardt  Butterbirne.     i.  Dochnahl  Fuhr.  Obstkunde  3:114.     1856. 

Considered  by  Dochnahl  to  be  a  seedling  raised  in   1833.     Fruit  medium,  rather 
variable,  globular-ovate,  uniformly  bright  lemon-yellow,  sprinkled  with  fine  russet;  flesh 
rather  yellowish,  semi-melting,  aromatic,  sweet;  first;  all  Oct. 
Buree  Winter,     i.  Langley  Pomona  131.     1729. 

Fruit  medium,   globular-obtuse-pyriform,   somewhat   depressed  at   both   stalk  and 
calyx,  speckled  all  over;  may  be  gathered  early  in  September  and  in  season  Feb.  to  Apr. ; 
first  class. 
Burgoyne.     i.  Ragan  Nom.  Pear,  B.  P.I.  Bui.  126:68.     1908. 

Fruit  large,  oblong-pyriform,  greenish-yellow,  blushed  with  russet;  flesh  melting,  juicy, 
sweet;  good;  season  medium. 
Burkett.     i.  III.  Hort.  Soc.  Rpt.  144.     1880.    2.  Am.  Pom.  Soc.  Rpt.  236.     1911. 

Reported  to  the  Illinois  Horticultural  Society  in  1880  by  C.  S.  Capps  of  Mt.  Pulaski 
who  described  it  as  a  "  miserable  apology"  for  a  pear,  though  exempt  from  blight.  It  was 
mentioned  in  a  communication  to  the  American  Pomological  Society  in  1911  by  Charles 
G.  Patten,  Charles  City,  Iowa,  as  a  variety  which  originating  in  Illinois  had  resisted  blight 
for  a  period  of  forty-five  years  in  South  Iowa.  It  has  been  suggested  that  this  and  Sudduth 
may  be  the  same. 
Burlingame.  i.  Mag.  Hort.  15:344.  1849.  2.  Downing  Fr.  Trees  Am.  711.  1869. 

Raised  from  seeds  of  pears  planted  in  1790.  In  1830  Dr.  S.  P.  Hildreth,  Marietta, 
Ohio,  sent  a  description  of  the  pear  to  the  Massachusetts  Horticultural  Society  which 
named  it  after  Mrs.  Burlingame  of  Marietta  who  had  originally  saved  the  seeds.  Fruit 
below  medium,  globular-oblate,  pale  yellow,  blushed  with  red  on  the  sun-exposed  side  and 
covered  with  small,  russet  specks;  flesh  white,  coarse,  melting  and  juicy,  rich,  sugary, 
perfumed;  Aug.  and  Sept. 
Burnett,  i.  Kenrick  Am.  Orch.  139.  1841.  2.  Downing  Fr.  Trees  Am.  712.  1869. 

Raised  by  Joel  Burnett,  Southborough,  Mass.,  in  the  early  half  of  the  nineteenth 
century.     Fruit  large,  obtuse-pyriform,  pale  yellow,  with  much  iron-russet  and  flushed  on 
side  next  the  sun;  flesh  greenish-white,  rather  coarse-grained  but  rich,  musky,  juicy,  sweet; 
excellent ;  Oct.  and  Nov. 
Butt  Pear.     i.  Hogg  Fruit  Man.  539.     1884. 

A  pear  grown  in  England  especially  around  Ledbury,  Herefordshire,  for  the  production 
of  perry.     Fruit  small,  globular-obovate,  lemon-color,  strewed  with  minute,  russety  dots; 
flesh  yellowish,  coarse-grained,  granular,  acidulous. 
Butterartige  Bergamotte.     i.  Dochnahl  Fuhr.  Obstkunde  2:79.     1856. 

No.  33  in  the  Van  Mons  collection,  1834.     Fruit  small,  long-globular,  dark  yellow, 
much  covered  with  red-russet;  flesh  yellowish-white,  semi-melting,  sweet,  firm,  aromatic, 
suitable  for  espalier;  beginning  of  Nov. 
Biittaer  Sachsische  Ritterbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:23.     1856. 

Poire  de  Chevalier  de  Buttner.    2.  Mas  Pom.  Gen.  4:145,  fig.  265.     1879. 

According  to  Diel  this  variety  originated  in  the  environs  of  Halle,  Prussia.  Fruit 
medium  or  nearly  medium,  globular-turbinate  or  globular-ovate,  often  irregular  in  contour, 
a  lively  green  sprinkled  with  dots  of  gray-green  changing  to  brilliant  lemon-yellow  at 


THE   PEARS   OF   NEW   YORK  323 

maturity,  well-exposed  fruits  being  extensively  washed  with  brownish-red;  flesh  white, 
tinted  yellow  under  the  skin,  a  little  coarse,  semi-breaking,  fairly  juicy,  more  or  less  per- 
fumed according  to  the  season;  quality  inconstant;  Aug. 

Cabot,     i.  Prince  Pom.  Man.  2:214.     1832.     2.  Mag.  Hori.  10:298,  299,  fig.     1844.     3. 
Downing  Fr.  Trees  Am.  712.     1869. 

Raised  from  seed  of  Beurre"  Gris  planted  in  1821  or  1822  by  J.  S.  Cabot,  Salem,  Mass. 
Fruit  medium,  globular-ovate,  slightly  irregular;  skin  rough,  bronze- yellow,  almost  covered 
with  cinnamon-russet,  some  marbling  of  red  on  the  side  next  the  sun;  flesh  greenish- white, 
breaking,  juicy,  with  a  rich,  subacid  flavor;  first;  Sept.  and  Oct. 
Cadeau.     i.  Leroy  Did.  Pom.  1:507,  fig.     1867. 

Mainly  cultivated  in  the  neighborhood  of  Angers,  Fr.,  where  it  probably  origi- 
nated. Fruit  small,  globular-ovate,  one  side  always  more  swelled  than  the  other;  skin 
thick,  greenish- yellow  or  pale  yellow,  dotted  and  striped  with  gray-brown;  flesh  yellowish, 
coarse,  semi-melting,  very  granular,  wanting  in  juice,  sugary,  not  much  flavor;  third;  end 
of  July. 

Cadet  de  Vaux.     i.  Liegel  Syst.  Anleit.   132.     1825.     2.  Downing  Fr.    Trees  Am.   712. 
1869.     3.  Leroy  Did.  Pom.  1:508,  fig.     1869. 

It  is  claimed  that  Van  Mons  originated  this  variety.  Tree  very  productive,  an  early 
and  heavy  bearer.  Fruit  large,  obtuse-pyriform,  ochre-yellow,  dotted  with  brown  and 
shaded  with  fawn  and  pale  red  in  the  sun;  stem  short,  large,  curved;  calyx  large;  flesh 
yellowish- white,  fine,  breaking,  sweet,  juicy,  perfumed;  good;  Dec.  to  Mar. 
Caen  de  France,  i.  Mag.  Hort.  19:102.  1853.  2.  Ibid.  21:188.  1855.  3.  Am.  Pom. 
Soc.  Rpt.  52.  1869. 

Synonymous  with  No.  51  of  Van  Mons.  It  was  introduced  into  this  country  in  1834 
by  R.  Manning,  Salem,  Mass.  Fruit  large,  pyriform;  skin  thick,  yellow,  overspread  with 
russet;  flesh  yellowish-white,  semi-melting,  juicy,  sweet,  vinous,  with  a  little  astringency, 
slightly  aromatic;  "  one  of  the  very  best  of  the  late  varieties,  keeps  without  trouble,  and 
may  be  put  in  barrels  to  ripen,  and  can  be  depended  on  from  Jan.  to  Mar." 
Caesar,  i.  Prince  Pom.  Man.  1:98.  1832. 

Extensively  cultivated  in  the  French  Department  of  Lorraine  in  the  early  part  of  the 
nineteenth  century.  Fruit  large,  obovate-pyriform,  smooth,  pale  yellow  in  the  shade, 
deeper  next  the  sun  and  sometimes  slightly  tinged  with  red,  sprinkled  with  minute  specks; 
flesh  very  white,  breaking,  of  a  rich  and  rather  musky  flavor;  on  maturing  becomes  soft 
rapidly;  Dec. 

Caillot  Rosat  (English),     i.  Hogg  Fruit  Man.  540.     1884.     2.  Mathieu  Norn.  Pom.  191. 
1889. 

This  is  not  the  Caillot  Rosat  of  the  French  which  in  England  is  known  as  the  Summer 
Rose.  Fruit  above  medium,  pyriform,  smooth,  greenish-yellow,  with  a  brownish-red 
cheek  and  streaks  of  brighter  red  on  the  side  next  the  sun;  flesh  tender,  very  juicy,  sweet, 
perfumed;  good;  Aug. 

Caillot  Rosat  (French),     i.  Leroy  Diet.  Pom.  1:509,  fig.     1867.     2.  Guide  Prat.  72,  254. 
1876. 

Summer  Rose.    3.  Hogg  Fruit  Man.  652.     1884. 


324  THE    PEARS   OF   NEW   YORK 

An  ancient  French  pear  of  unknown  origin.  Writing  of  it  in  1586  Jacques  Dalechamp 
thought  it  identical  with  the  pear  Nard,  of  the  Greeks.  This,  however,  has  not  been 
substantiated;  but  the  pear  was  in  early  times  spread  generally  through  France  under 
a  variety  of  local  names.  One  Jehan  de  Meung,  a  poet  born  near  Orleans  in  1280,  wrote 
of  it,  as  also  did  Gilles  Menage  in  1694  who  said  it  was  "  a  kind  of  pears  so  called 
because  of  their  hardness,  their  whiteness  and  their  taste  of  rose."  It  is  probable  that  it 
takes  its  name  Cailleau,  Calliot,  Caillou,  Caillorosar,  Caillot,  from  the  caillou,  a  pebble, 
because  of  the  grit  with  which  it  is  filled.  Fruit  medium,  globular-oblate,  yellowish,  with 
stains  of  fawn-russet,  washed  with  tender  rose  on  the  side  of  the  sun  and  streaked  with  the 
same  color  around  the  stem;  flesh  white,  scented,  a  little  coarse,  semi-melting,  always  gritty 
around  the  core;  juice  sufficient,  sugary,  acid,  musky;  second;  Sept. 
Calbasbirn.  i.  Christ  Hand b.  497.  1817. 

Graue  Flaschenbirne.    3.  Dochnahl  Fw/zr.  Obstkunde  2:140.     1856. 

Originated  in  Holland  in  1758.     Fruit  large,  gourd-shaped,  irregular,  bossed,  yellow, 
with    grayish-russet,  becoming  golden  and  washed  with  red;  flesh   yellowish- white,  soft, 
granular,  somewhat  woody,  musky,  sweet ;  good ;  Nov.  and  Dec. 
Calebasse.     I.  Leroy  Diet.  Pom.  1:512,  fig.    1867.     2.  Downing Fr.  Trees  Am.  712.     1869. 

Termed  by  Downing  "  a  very  grotesque  looking  Belgian  fruit."  Leroy  considered  it 
to  have  been  raised  in  Brabant,  Holland,  early  in  the  eighteenth  century  by  Herman 
Knoop,  a  Dutch  horticulturist.  Fruit  medium,  long  gourd-shaped,  crooked  and  undulating 
in  outline;  skin  rough,  dull  yellow,  with  thin,  gray  russet  on  the  shaded  side  becoming 
cinnamon-  and  orange-russet  next  the  sun;  flesh  yellowish- white,  semi-fine,  semi-melting, 
crisp,  juicy  and  sweet;  second;  Sept.  and  Oct. 
Calebasse  d'Anvers.  i.  Guide  Prat.  103.  1895. 

Sent  out  by  M.  Daras  de  Naghin  of  Antwerp,  Bel.,  and  recommended  in  1895  by 
Simon-Louis  Brothers,  Metz,  Lorraine,  as  combining  all  the  qualities  requisite  to  render 
it  a  fruit  suitable  for  commerce.  Fruit  large,  long,  more  or  less  contracted  at  its  center, 
canary-yellow,  dotted  with  brown  specks  and  stained  with  fawn  at  the  summit;  flesh 
rather  fine,  free  from  granulations,  juicy,  sugary  and  savory;  good;  Oct.  and  Nov. 
Calebasse  de  Bavay.  i.  Mas  Le  Verger  1:35,  fig.  24.  1866-73.  2-  Leroy  Diet.  Pom. 
1:514,  fig.  1867. 

Raised  from  seed  at  Mechlin,  Bel.,  and  distributed  in  1849  by  M.  Tuerlinckx.     Fruit 
rather  large,  long-pyriform,  contracted  at  summit,  concave  on  one  side,  the  lower  end 
being  bent;  color  yellowish-green;  flesh  white,  very  fine;  juice  abundant,  sweet,  acid,  having 
a  delicate  perfume;  first;  Nov.  and  Dec. 
Calebasse  Boisbunel.     i.  Mass.  Hort.  Soc.  Rpt.  41.     1871.    2.  Guide  Prat.  65.     1895. 

Obtained  by  M.  Boisbunel  of  Rouen,  France.  Fruit  large,  like  Calebasse  in  form, 
greenish-yellow,  washed  with  red;  flesh  fine,  yellowish-white,  melting,  very  sweet;  first 
quality;  Feb.  and  Mar. 

Calebasse  Bosc.     i.  Leroy  Diet.  Pom.  1:515,  fig.     1867.    2.  Hogg  Fruit  Man.  540.     1884. 
3.  Bunyard  Handb.  Hardy  Fr.  162.     1920. 

A  chance  seedling  found  in  1819  by  Van  Mons  in  the  garden  of  M.  Swates  at  Linkebeeke 
near  Brussels,  Bel.  Fruit  medium  to  large,  long-conical;  skin  rough  to  the  touch  and 


THE  PEARS  OF  NEW  YORK  325 

entirely  covered  with  brown-russet,  sprinkled  with  darker  russet  dots;  flesh  yellowish, 
semi-fine,  melting,  juicy,  sweet  and  agreeably  flavored;  second;  Oct. 
Calebasse  Delvigne.     i.  Mas.  Le  Verger  3:Pt.  i,  141,  fig.  69.     1866-73.     2-  Leroy  Diet. 
Pom.  1:517,  fig.     1867. 

Mas  thinks  Calebasse  Delvigne  was  raised  in  Belgium  and  Leroy  considers  it  to  have 
originated  in  France.  Fruit  medium,  pyriform,  yellow,  strewed  with  cinnamon-colored 
russet  and  richly  colored  with  red  on  the  sun-exposed  side;  flesh  yellowish- white,  rather 
coarse-grained,  melting,  juicy,  sweet  and  fine  flavor,  strong  musky  aroma ;  second  to  first ; 
Oct. 
Calebasse  d'ihe.  i.  Leroy  Diet.  Pom.  1:518,  fig.  1867.  2.  Hogg  Fruit  Man.  540.  1884. 

A  seedling  obtained  by  Major  Esperen  of  Mechlin,  Bel.  Fruit  above  medium  and 
sometimes  larger,  long-pyramidal,  obtuse,  a  little  contorted  at  base,  greenish-yellow, 
covered  with  brown-russet  and  with  numerous  russet  spots;  flesh  white,  semi-melting, 
rather  gritty  at  center,  sugary,  slightly  acid  and  having  a  delicate  perfume ;  a  good  early 
pear;  Sept. 
Calebasse  Fondante.  i.  Kenrick  Am.  Orch.  140.  1841. 

Described  by  Kenrick  in  1841  as  a  new  variety  by  Van  Mons.     Fruit  very  much 
lengthened,  bossed,  uniformly  red;  flesh  melting,  sugary,  agreeable;  Oct. 
Calebasse  d'Hiver.     i.  Card.  Chron.  69.     1848.     2.  Mas  Pom.  Gen.  6:161,  fig.  465.     1880. 

Obtained  by  Major  Esperen,  Mechlin,  Bel.,  and  described  in  1848  as  a  new  frnit. 
Fruit  large,  turbinate  or  ovate-pyriform  and  long,  dark  green,  sprinkled  with  brown  dots, 
the  dark  green  becoming  at  maturity  pale  yellow  and  golden  on  the  side  of  the  sun;  flesh 
semi-melting,  white;  juice  abundant,  sweet,  and  without  any  appreciable  perfume;  good 
for  the  purposes  of  the  kitchen. 
Calebasse  Kickx.  i.  Guide  Prat.  89,  254.  1876.  2.  Hogg  Fruit  Man.  541.  1884. 

This  is  No.  590  in  the  Van  Mons  catalog  and  was  a  seedling  first  described  in  1823. 
Fruit  below  medium,  obovate,  rather  uneven  in  outline,  light  greenish-yellow  turning  to 
lemon- yellow,  with  some  patches  of  very  thin,  pale,  cinnamon-colored  russet ;  flesh  whitish, 
coarse-grained,  semi-melting,  sweet,  with  an  agreeable  perfume;  inferior,  becoming  pasty 
in  the  middle  of  October;  early  Oct. 

Calebasse  Leroy.     z.  Leroy  Diet.  Pom.  1:519,  fig.     1867.    2.  Mas  Pom.  Gen.  4:175,  fig. 
280.     1879. 

Raised  by  Van  Mons  about  1830  and  published  for  the  first  time  in  the  Catalogue 
Systematique  of  Diel  in  1833.  Fruit  medium,  conic-pyriform,  somewhat  contracted  around 
the  middle,  bright  green,  stained  with  russet  patches  and  sown  with  some  gray  dots  and 
generally  blushed  with  pale  red  on  the  side  of  the  sun;  first;  Sept. 

Calebasse  Oberdieck.     i.  Oberdieck  Obst-Sort.  285.     1881.     2.  Leroy  Diet.  Pom.  1:520, 
fig.     1867. 

A  seedling  raised  by  Leroy  at  Angers,  France;  it  first  fruited  in  1863.  Fruit  large, 
very  long,  like  Calebasse  in  form,  more  or  less  obtuse,  bossed;  color  orange- yellow,  very 
finely  dotted  with  brown,  marked  with  some  fawn  and  blackish  patches;  flesh  white, 
extremely  fine,  semi-melting,  juicy,  fresh,  sugary,  aromatic;  first;  Oct. 


326  THE    PEARS   OF   NEW   YORK 

Calebasse   d'Octobre.     i.  Mass.   Hort.   Soc.   Rpt.    41.     1871.     2.  Horticulturist   27:102. 
1872. 

Received  by  the  Massachusetts  Horticultural  Society  from  M.  Alexandra  Bivort  of 
Belgium  and  tested  November,  1871.  Fruit  medium,  acute- pyriform,  long;  skin  smooth, 
pale  yellow,  traced  with  russet,  with  a  fine  ruddy  tint  on  one  side;  flesh  yellowish- white, 
melting,  juicy  and  buttery,  fine-grained;  flavor  vinous,  rich,  aromatic,  sprightly,  with  a 
slight  astringency. 
Calebasse  Rose.  i.  Mas  Pom.  Gen.  7:123,  fig.  542.  1881. 

Of  uncertain  origin.  Fruit  medium  or  rather  large;  obovate-pyriform,  usually  rather 
irregular  or  bossed  in  its  outline,  bright  green,  sown  with  dots  of  darker  green;  on  ripening 
the  fundamental  green  changes  to  a  pale  lemon-yellow,  sometimes  washed  with  rose;  flesh 
whitish,  buttery,  melting,  sufficient  sweet  juice,  acidulous;  good;  Oct. 
Calebasse  Tougard.  i.  Ann.  Pom.  Beige  3:95,  fig.  1855.  2.  Leroy  Diet.  Pom.  1:521, 
fig.  1867. 

Tougard.    3.  Card.  Chron.  415.     1863. 

A  posthumous  seedling  of  Van  Mons,  first  fruited  in  1847.     Fruit  medium,  pyriform, 
yellowish,  covered  with  spots  and  patches  of  rough  brown-russet;  flesh  has  a  pink  tinge, 
half-melting,  juicy,  sugary  and  has  a  pleasant  flavor;  Oct.  and  Nov. 
Calebasse  Verte.     i.  Leroy  Diet.  Pom.  1:522,  fig.     1867. 

Attributed  to  Van  Mons,  date  unknown,  as  also  whether  from  Brussels  or  Louvain. 
Fruit   medium   to   large,  obovate-obtuse-pyriform,  bossed,  bright  green,  sprinkled  with 
russet  dots,  veined  with  grayish-brown  around  the  calyx  and  stem;  flesh  greenish- white, 
fine,  melting;  juice  sweet,  abundant,  acid,  agreeable;  first;  Oct. 
Calhoun.     i.  Mass.  Hort.  Soc.  Rpt.  5.     1843.     2.  Mag.  Hort.  11:252.     1845. 

Raised  by  Governor  Edwards,  New  Haven,  Conn.,  and  submitted  by  him  to  the 
Massachusetts  Horticultural  Society  in  1843.     Fruit  medium,  globular,  obliquely  oblate, 
yellowish,  shaded  with  dull  crimson,  russetted;  flesh  white,  coarse,  granular,  buttery, 
melting,  pleasant;  good;  Oct. 
Caliorosa.     i.  Mag.  Hort.  18:151.     1852. 

Described  among  new  varieties  of  fruits.     Fruit  large,  pyriform,  greenish-yellow,  with 
brown  specks;  not  juicy,  indifferent. 
Calixte  Mignot.     i.  Guide  Prat.  88.     1895. 

Fruit  large,  pyriform,  greenish,  dotted  with  russet,  passing  to  yellow  at  maturity; 
flesh  very  fine,  melting,  buttery,  juicy;  first;  Oct.  and  Nov. 
Calvillebirne.     i.  Dochnahl  Fw/zr.  Obstkunde  2:72.     1856. 

Originated  by  Van  Mons,  1825.    Fruit  medium,  obovate-conic,  light  green  changing  to 
lemon-yellow,  washed  with  red  on  the  sun-exposed  side;  flesh  fine,  granular,  sweet,  juicy, 
melting,  vinous  and  musky;  good;  Feb.  and  Mar. 
Calvin,     i.  Ragan  Norn.  Pear,  B.  P.  I.  Bui.  126:71.     1908. 

Originated  by  Calvin  Throop  in  Washington,  U.  S.  A.     Fruit  medium,  ovate-pyriform 
yellow,  blushed  and  striped;  flesh  buttery,  juicy,  melting;  good;  medium. 
Camak.     i.  Card.  Mon.  2:320.     1860.     2.  Guide  Prat.  70.     1895. 

Originated  with  J.  Camak,  Athens,  Ga.,  and  first  reported  in  1860.     Fruit  medium, 


THE  PEARS  OF  NEW  YORK  327 

obtuse-pyriform,  yellowish-green,  slightly  washed  with  carmine;  flesh  fine,  juicy,  sugary; 

good;  Sept. 

Cambaceres.     i.  Leroy  Diet.  Pom.  1:523,  fig.     1867. 

Distributed  by  Charles  Baltet,  Troyes,  Fr.,  about  1861,  without  any  specification  of 
origin.  Fruit  medium,  obtuse-pyriform,  one  side  generally  more  swelled  than  the  other, 
golden  yellow,  dotted  and  marbled  with  russet;  flesh  whitish,  semi-fine,  melting;  juice 
very  abundant  and  very  sweet,  refreshingly  acidulous,  with  a  delicate  aroma;  first; 
Oct. 
Camerling.  i.  Leroy  Diet.  Pom.  1:524,  fig.  1867.  2.  Guide  Prat.  108.  1876. 

A  seedling  of  Van  Mons  which  first  bore  fruit  in  1842.  Fruit  medium,  oblong-obtuse- 
pyriform,  bossed  and  somewhat  swelled;  skin  thick,  wrinkled,  yellow-ochre,  dotted  with 
russet,  much  washed  with  gray-bronze  and  clouded  with  brown-red  on  the  side  next  the 
sun;  flesh  whitish,  often  doughy;  juice  sweet,  agreeable;  more  frequently  third  than  second 
class;  Oct. 
Camille  de  Rohan,  i.  Hogg  Fruit  Man.  542.  1884. 

Fruit  medium,  pyriform,  green  changing  to  yellow-green  on  ripening,  with  numerous 
russety  dots;  flesh  white,  with  a  pinkish  tinge,  fine-grained,  melting,  vinous  and  of  good 
flavor;  Dec.  and  Jan. 
Canandaigua.     i.  Mag.  Hort.  16:36,  153.     1850.    2.  Downing  Fr.  Trees  Am.  714.     1869. 

Judge  Atwater  of  Canandaigua,  New  York,  brought  cions  of  this  pear  from  Con- 
necticut in  1806.  It  was  exhibited  at  the  Pomological  Congress  in  New  York  in  1849 
under  the  name  Catherine  but  there  being  already  one  or  more  pears  known  by  that  name 
it  was  deemed  well  to  change  its  name  to  avoid  confusion.  Fruit  medium,  irregular, 
elongated-acute-pyriform,  lemon-yellow,  sometimes  red  on  the  sunny  side;  flesh  white, 
fine,  melting  and  buttery,  sugary,  high  flavor;  handsome  and  excellent;  Sept. 
Canning,  i.  Mclntosh  Bk.  Card.  460.  1855. 

Fruit  large,  resembling  Easter  Beurre"  but  the  habit  of  the  tree  is  more  robust  and  hardy; 
Jan.  and  Feb. 

Canourgues.     i.  Mas.  Le  Verger  2:77,  fig.  37.     1866-73.     2-  Leroy  Diet.  Pom.  1:526, 
fig.     1867. 

A  wilding  found  about  the  beginning  of  the  nineteenth  century  by  M.  Lauzeral, 
Monestier,  Fr.  Fruit  small,  long-ovate,  often  more  curved  on  one  side  than  on  the  other, 
smooth  and  shining,  bright  yellow,  sown  with  small  dots  of  grayish-brown,  colored  with 
pale  rose  on  the  side  of  the  sun;  flesh  white,  fine,  melting;  juice  very  abundant,  vinous, 
sugary,  refreshing  and  aromatic;  first;  July. 
Cantelope.  i.  Mag.  Hort.  4:231,  466.  1838.  2.  Downing  Fr.  Trees  Am.  714.  1869. 

Raised  by  Governor  Edwards  of  New  Haven  and  presented  to  the  Horticultural 
Society  of  New  Haven  in  September,  183 8, when  it  was  reported  to  be  worthy  of  cultivation. 
Fruit  below  medium,  globular,  pale  yellow,  sometimes  blushed  in  the  sun;  flesh  whitish, 
coarse,  breaking,  wanting  in  juice;  good  for  cooking;  Oct. 
Canton.     I.  Ragan  Norn.  Pear,  B.  P.  I.  Bui.  126:72.     1908. 

Originated  in  1883  in  Madison  County,  Miss.     Fruit  medium,  ovate,  green  to  yellow, 
blushed;  flesh  breaking,  juicy,  sprightly;  very  good;  season  medium. 


328  THE    PEARS   OF   NEW   YORK 

Capsheaf.     i.  Mag.  Hort.  3:52-     1837.     2.  Ann.  Pom.  Beige  7:77,  fig.     1859. 

Introduced  by  S.  H.  Smith,  an  amateur  horticulturist  of  Rhode  Island  where  it  was 
already  much  cultivated  in  1837.  Fruit  medium,  oblong-obovate-pyriform,  deep  yellow, 
with  patches  and  traces  of  cinnamon-  russet;  flesh  white,  juicy,  melting,  not  highly  flavored 
but  very  sweet  and  agreeable;  good;  Sept.  and  Oct. 

Capucine  Van  Mons.     i.  Leroy  Diet.  Pom.  1:528,  fig.     1867.    2.  Mas  Pom.  Gen.  5:145, 
fig.  361.     1880. 

Obtained  by  Simon  Bouvier,  Jodoigne,  Bel.,  a  friend  of  Van  Mons,  to  whom  he  dedi- 
cated the  variety  in  1828.  Fruit  above  medium,  oval-pyriform,  bright  green,  dotted  all 
over  with  fawn  and  slightly  bronzed  on  the  side  next  the  sun;  flesh  yellowish  or  greenish,' 
fine,  semi-melting,  crisp,  rich,  sugary;  juice  very  abundant,  vinous,  having  a  delicate 
aroma;  good  to  very  good;  Oct.  to  Dec. 
Carasi.  i.  Guide  Prat.  80.  1876.  2.  Baltet  Cult.  Fr.  373.  1908. 

This  is  a  perry  pear,  widely  distributed  in  Europe  under  variations  of  the  same  name. 
On  the  farms  of  Brie,  France,  it  is  known  as  the  Carisi,  the  fruit  being  medium  size  or  rather 
large,  the  juice  perfumed,  without  color,  rich  in  tannin.  In  the  neighborhood  of  Metz, 
Lorraine,  it  is  called  Carasi  and  in  the  district  of  Auge,  France,  Carisy.  Bunyard  and 
Thomas  in  their  joint  work,  "  The  Fruit  Garden,"  mention  Carisie-Gros  and  Carisie-Petit 
as  varieties  for  perry  making,  and  they  are  probably  two  variations  of  the  same  pear,  as 
too  are  the  Carisi  rouge  and  Carisi  blanc  of  France.  The  Carasi,  or  Rote  Carisi,  of  Austria  is 
a  beautiful  fruit,  large  to  very  large,  irregular  in  outline,  pyriform,  swelled  at  middle, 
somewhat  truncated;  skin  tough,  green,  turning  to  lemon-yellow,  richly  blushed  on  the 
sunny  side,  dotted  with  red;  flesh  whitish,  rather  coarse,  very  juicy,  subacid,  aromatic;  Oct. 
Cardinal  Georges  d'Ambroise.  i.  Guide  Prat.  103.  1895. 

Raised  from  Beurre'  Clairgeau  crossed  with  Beurre'  Henri  Courcelle.     Fruit  medium, 
curved,  pyriform,  the  form  of  Beurre'  Clairgeau;  flesh  very  fine,  juicy,  sugary;  delicious; 
Nov.  and  Dec. 
Carleton.     i.  Mass.  Hort.  Soc.  Rpt.  46.     1866. 

This  is  one  of  the  forty-five  seedlings  fruited  by  S.  A.  Shurtleff,  Brookline,  Mass., 
between  the  years  1862  and  1866.     Fruit  large,  obovate,  light  green;  flesh  melting,  juicy, 
slightly  acid;  good  bearer,  markets  well;  Oct. 
Carmel.     i.  Am.  Pom.  Soc.  Rpt.  134.     1920. 

Originated  with  N.  W.  Crawford,  East  Carmel,  O.,  and  introduced  by  him  about 
1850.     Tree  hardy,  productive;  fruit  russet;  flesh  juicy,  excellent;  ripens  early. 
Carminbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:50.     1856. 

Locality  of  origin  Nassau,  western  Germany,  1812,     Fruit  medium,  obovate,  sides 
unequal;  pronounced  lemon-yellow,  carmined  on  the  side  of  the  sun;  good;  Aug. 
Caroline  Hogg.     i.  Hogg  Fruit  Man.  543.     1884.     2.  Nicholson  Diet.  Card.  3:51.     1900. 

A  seedling  from  John  Mannington,  Uckfield,  Sussex,  Eng.,  which  first  fruited  in  1870. 
Fruit  below  medium,  Bergamot-shaped,  even  and  regular;  skin  covered  with  a  thick,  rather 
deep  brown-russet,  reddish  on  side  exposed  to  the  sun;  flesh  very  tender,  melting,  rich, 
vinous,  with  plenty  of  finely  perfumed  juice;  first  quality,  reminiscent  in  shape  and  flavor 
of  Winter  Nelis;  Dec. 


THE  PEARS  OF  NEW  YORK  329 

Carriere.     i.  Card.  Chron.  1046.     1866.     2.  Leroy  Diet.  Pom.  1:529,  fig.     1867. 

In  1866  the  original  tree  was  still  existing  at  Poncet,  Fr.,  being  then  about  200  years 
old.  Fruit  small,  pyriform,  golden-yellow,  dotted  with  brown-gray  on  the  shaded  side 
and  bright  yellow  on  the  side  of  the  sun,  washed  with  brilliant  red;  flesh  yellowish-white, 
breaking,  rather  dry,  sweet,  acidulous,  agreeable,  without  perfume;  second;  July  and  Aug. 
Cartheurserbirne.  i.  Dochnahl  Fukr.  Obstkunde  2:9.  1856. 

French,  1845.     Fruit  very  large,  ovate-pyriform,  bossed,  green,  changing  to  yellow, 
lightly  blushed  in  the  sun;  flesh  soft;  winter. 
Casimir.     i.  Mas  Pom.  Gen.  7:185,  fig.  577.     1881. 

A  seedling  from  Beurr6  de  Lucon,  raised  in  1859  by  M.  Pariset,  Curciat-Dongalon, 
Fr.  Fruit  medium,  ovate-pyriform ;  skin  thin,  tender,  bright  green,  sprinkled  with  numerous 
round,  brown  dots;  on  ripening  the  green  becomes  lemon-yellow,  lightly  washed  with 
red-brown  on  the  exposed  side;  flesh  a  little  yellow,  fine,  melting,  gritty  around  the  core, 
juice  sugary,  abundant,  vinous,  acidulous  and  perfumed;  good;  Nov. 
Cassante  du  Cornice,  i.  Jour.  Hori.  20:30,  fig.  1871. 

Raised  from  seed  by  the  Horticultural  Society  of  Angers,  Fr.,  and  distributed  by 
Leroy  of  that  city  about  1870.  Fruit  medium,  globular-oblate  or  Bergamot-shaped,  dull 
yellow,  much  covered  with  rough,  brown-russet  which  leaves  large  patches  of  the  ground 
color  apparent;  flesh  yellowish,  coarse-grained,  crisp,  very  juicy,  with  a  rich,  sweet, 
sugary  flavor;  first;  Sept. 

Cassante  de  Mars.     i.  Mas  Le  Verger  1:75,  fig.  44.     1866-73.     2.  Leroy  Did.  Pom. 
1:530,  fig.     1867. 

A  little-known  seedling  raised  by  Major  Espe'ren,  Mechlin,  Bel.,  about  1840.  Fruit 
medium,  globular-turbinate,  orange-yellow,  dotted,  stained  and  marbled  with  fawn, 
bronzed  on  the  side  exposed  to  the  sun;  flesh  whitish,  semi-fine,  breaking,  gritty  about  the 
core;  juice  abundant,  vinous,  sugary,  rather  aromatic,  richly  flavored:  second;  winter  and 
spring. 
Cassel.  i.  Am.  Pom.  Soc.  Rpt.  134.  1920. 

Probably  a  cross  between  Duchesse  d'Angoulfime  and  Kieffer.  Introduced  by  Cassel 
Nursery,  Cleveland,  O.,  about  1914.  Tree  strong,  upright,  productive.  Fruit  large, 
resembling  Duchesse  d'Angouleme  in  shape,  rich  lemon- yellow;  flesh  yellowish,  white, 
fine-grained,  rich,  juicy,  sweet ;  Oct.  to  Dec. 

Cassolette,     i.  Duhamel  Trail.  Arb.  Fr.  2:160,  PI.  XVIII.     1768.     2.  Miller  Card.  Diet. 
3:     1807.     3.  Leroy  Diet.  Pom.  1:531.     1867. 

An  ancient  pear  deriving  its  name  from  an  imagined  resemblance  to  a  perfuming-pot. 
Numerous  synonyms  have  been  locally  given  to  it.    Fruit  small,  globular,  pyriform,  whitish- 
green,  sprinkled  evenly  all  over  with  small  dots;  flesh  white,  semi-fine,  breaking,  very 
tender;  juice  sufficient,  sugary,  slightly  musky;  second;  Aug.  and  Sept. 
Cassolette  (Knoop).     I.  Knoop  Fructologie  1:104,  ^35,  PI-  5-     I771- 

This  is  not  the  same  variety  as  the  Cassolette  described  by  Leroy.  Fruit  medium, 
long-obtuse-pyriform;  skin  rather  rough,  brown  or  grayish  on  the  fundamental  green,  on 
ripening  becomes  a  little  yellow;  flesh  soft,  melting,  with  a  very  pleasant  flavor;  Aug.  and 
Sept. 


33O  THE  PEARS  OF  NEW  YORK 

Castelline.  i.  Pom.  France 4:151,  PI.  151.  1867.  2.  Leroy  Diet.  Pom.  1:532,  fig.  1867. 
3.  Guide  Prat.  49.  1895. 

A  Belgian  variety  obtained  in  1835  by  Florimond  Castelain  near  Tournai,  Bel.  Fruit 
medium,  turbinate-pyriform,  yellowish-green,  much  covered  with  russet  and  speckled  with 
fawn-russet,  colored  with  dull  red  on  the  side  of  the  sun;  flesh  yellowish,  semi-fine,  melting; 
juice  sugary,  acidulous  and  agreeably  perfumed ;  first ;  Nov. 

Catherine  Gardette.  i.  Downing  Fr.  Trees  Am.  715.  1869.  2.  Thomas  Am.  Fruit  Cult. 
697.  1897. 

From  W.  D.  Brinckle",  Philadelphia,  in  1857.  Fruit  medium,  globular-obovate, 
yellow,  freely  dotted  with  red  spots  on  the  sun-exposed  side;  flesh  yellowish,  coarse,  buttery, 
sweet;  good;  Sept. 

Catherine  Lambre.  i.  Leroy  Diet.  Pom.  1:534,  fig.  1867.  2.  Downing  Fr.  Trees  Am. 
716.  1869. 

One  of  the  last  seedlings  raised  by  Van  Mons  in  his  nursery  at  Louvain.  Fruit  large, 
oblong-obtuse-pyriform,  greenish-yellow,  covered  with  russet  dots  on  the  shaded  side  and 
blushed  with  tender  rose  on  the  sunny  side;  flesh  whitish,  semi-fine,  juicy,  melting,  sweet, 
seldom  gritty,  having  an  exquisite  savor  recalling  the  perfume  of  the  rose;  very  good;  Oct. 
and  Nov. 
Catherine  Royal,  i.  Langley  Pomona  131,  PI.  LXII,  fig.  5.  1729. 

King  Catherine.     2.  Parkinson  Par.  Ter.  592.     1629. 

Catherine  Royal  is  mentioned  by  Langley  as  one  of  "  the  best  kinds  of  Pears  in  Eng- 
land," and  is  without  doubt  the  King  Catherine  Pear  described  earlier  by  Parkinson. 
Fruit  medium  in  size,  obovate-obtuse-pyriform;  July  and  Aug. 

Catillac.  i.  Duhamel  Trait.  Arb.  Fr.  2:233,  PI-  LVIII,  fig.  4.  1768.  2.  Leroy  Diet. 
Pom.  1:535,  fig.  1867.  3.  Downing  Fr.  Trees  Am.  716.  1869.  4.  Bunyard 
Handb.  Hardy  Fr.  162.  1920. 

Grand  Monarque.     5.  KnoopFrwcfo/ogj'e  1:125,  136,  fig.     I77I- 

This  old  French  baking  pear  with  over  sixty  synoyms  is  supposed  to  have  been  found 
near  Cadillac  in  the  Gironde.  Bonnefond  in  1665  in  the  Jardinier  Francois  first 
described  it  under  this  name.  The  great  size  of  the  Catillac  has  often  caused  it  to  be  con- 
fused with  the  Pound  pear,  and  the  latter's  name  has  been  applied  as  a  synonym  for  the 
Catillac,  but  the  two  are  distinct.  Tree  stout,  vigorous,  spreading,  productive;  leaf  large, 
round,  downy,  serrate.  Fruit  very  large,  broadly  turbinate,  dull  green  to  yellow,  with 
brownish-red  blush;  stem  stout,  an  inch  long,  in  a  small  cavity;  calyx  open,  in  a  moder- 
ately deep,  ribbed  basin;  flesh  hard,  rough;  one  of  the  best  of  stewing  pears,  cooking  a 
deep  red;  Nov.  to  Mar. 
Catinka.  i.  Leroy  Diet.  Pom.  1:537,  fig.  1867.  2.  Hogg  Fruit  Man.  545.  1884. 

Raised  by  Major  Esperen  from  seed  at  Mechlin,  Bel.,  about  1845.     Fruit  medium, 
obovate,  lemon-yellow,  thickly  covered  with  large  cinnamon-colored  freckles  and  tracings 
of  russet;  flesh  yellowish-white,  juicy,  sugary,  with  a  rich,  full  flavor  perfumed  with  rose; 
good;  late  autumn. 
Cavaignac.     i.  Dochnahl  Fuhr.  Obstkunde  2:96.     1856. 

Raised  by  Van  Mons,  1852.     Fruit  medium;  skin  rough,  green  changing  to  yellowish- 
green,  blushed  with  red  on  the  sun-exposed  side;  devoid  of  scent  and  flavor;  Sept. 


THE    PEARS   OF   NEW   YORK  331 

Cavelier  de  la  Salle.     i.  Guide  Prat.  103.     1895. 

Raised  from  seed  of  Olivier  de  Serres  fertilized  with  Vice-President  Delbe"e;  described 
in  1895  as  a  new  variety.     Fruit  medium,  having  the  appearance  of  Olivier  de  Serres; 
flesh  extra  fine,  juicy,  sugary,  delicious,  agreeably  perfumed;  Dec.    Tree  rather  vigorous 
and  very  fertile,  forming  beautiful  pyramids. 
Cedarmere.     i.  Horticulturist  18:279,  nS-     1863.     2.  Downing  Fr.  Trees  Am.  716.     1869. 

Raised  from  seed  by  William  C.  Bryant,  the  poet,  at  his  country  seat  at  Roslyn,  N.  Y., 
about  1860.  Fruit  small,  globular-obovate,  sides  unequal,  pale  greenish-yellow,  with 
small  russet  dots  and  nettings;  flesh  white,  juicy,  melting,  sweet,  fine-grained,  aromatic; 
very  good;  Aug.  \ 

Cels  Butterbirne.  i.  Dochnahl  Fwfer.  Obstkunde  2:113.     1856. 

A  Van  Mons  seedling,  1804.     Fruit  medium,  long,  obtuse,  golden-yellow,  washed  with 
reddish-brown;  Sept. 
Century,     i.  Mo.  Hort.  Soc.  Rpi.  77.     1883. 

Dr.  J.  Stayman,  Leavenworth,  Kan.,  before  the  Missouri  Horticultural  Society  in 
1883  stated  that  the  Century  pear  had  stood  over  a  hundred  years  at  its  home  in  Pennsyl- 
vania, had  borne  well  and  at  that  time  showed  no  blight  or  disease.     He  also  said  it 
appeared  to  be  blight-proof  at  Carthage,  Mo. 
Cerise  Brune.     i.  Guide  Prat.  89.     1895. 

Fruit  medium,  regular  in  form,  greenish,  passing  into  yellow  at  maturity,  speckled  with 
brown  dots;  flesh  white,  rather  astringent,  with  a  savor  at  once  sour  and  sweet;  July  and 
Aug. 
Cerise  Double,     i.  Guide  Prat.  89.     1895. 

Fruit  medium,  pyriform,  slightly  swollen  about  the  middle,  pale  green  changing  to 
yellow  on  ripening,  lightly  dotted  with  brown;  flesh  white,  breaking,  with  a  slightly  astrin- 
gent flavor;  Aug. 
Cerruttis  Durstlosche.    I.  Mathieu  Nom,  Pom.  194.     1889.    2.  Guide  Prat.  81.     1895. 

Fruit  medium,  turbinate-obtuse;  yellow;  flesh  breaking,  very  juicy,  scented;  good  for 
cooking;  Sept. 
Certeau.     i.  Baltet  Cult.  Fr.  404.     1908. 

Baltet  remarks  of  this  pear  that  with  it,  in  common  with  Catillac  and  certain  other 
varieties,  the  flesh  becomes  red  when  cooked.     Baltet  also  points  out  that  pears  with  a 
gray  skin  are  generally  good  for  kitchen  use. 
Certeau  d'Automne.     I.  Pom.  France  $:No.  in,  PI.  in.    1865.     2.  Guide  Prat.  66.    1895. 

Described  in  1661  by  Bonnefond,  in  1690  by  Merlet  and  by  La  Quintinye  in  1730,  but 
its  place  and  time  of  origin  are  unknown.  Fruit  small  to  medium,  growing  in  clusters,  long- 
pyriform,  yellow,  washed  with  brilliant  orange-red  and  dotted  with  gray;  flesh  white,  not 
fine,  breaking,  juicy,  sugary,  having  a  perfume  of  the  Rousselet;  good  for  kitchen  use; 
Oct.  to  Dec. 
Certeau  D'fite.  i.  Leroy  Diet.  Pom.  1:539,  fig.  1867. 

In  the  sixteenth  century  this  variety  was  also  called  the  pear  of  Champagne,  coming 
as  it  did,  according  to  Charles  Estienne,  from  that  district  in  1540.  Its  name  may  be 
referred  to  the  Latin  word  certo  signifying  constant  or  certain.  Fruit  above  medium, 


332  THE    PEARS    OF   NEW   YORK 

long,  variable,  sometimes  rather  like  Calebasse  in  form  but  more  usually  obtuse-conic, 
bright  yellow  though  a  little  greenish,  dotted  all  over  with  gray-brown  and  widely  carmined 
on  the  side  opposed  to  the  sun;  flesh  whitish,  semi-fine  and  melting;  juice  sufficient;  saccha- 
rine, seldom  much  perfumed  but  with  a  delicate  flavor;  second;  Aug. 
Certeau  d'Hiver.  i.  Leroy  Diet.  Pom.  1:540,  fig.  1867.  2.  Duhamel  Trait.  Arb.  Fr. 
2:248.  1768. 

Certeau  d'Hiver,  like  Certeau  d'Ete,  originated,  Charles  Estienne,  writing  in  1540, 
tells  us,  in  the  environs  of  Vitry-le-Frangais,  in  the  French  champagne  country.  Fruit 
medium  and  sometimes  less,  long-turbinate,  swelled  and  contracted  at  summit,  sometimes 
gourd-like  in  form,  bright  yellowish-green,  dotted  with  fawn,  washed  with  brown-red  on 
side  touched  by  the  sun;  flesh  yellowish- white,  semi-fine,  semi-breaking,  gritty  and  somewhat 
astringent;  juice  abundant,  sugary,  perfumed;  third;  Dec.  to  Apr.  or  May. 
Cesile.  i.  Kenrick  Am.  Orch.  140.  1841. 

Tree  hardy,  productive;  fruit  large,  globular,  flattened  at  the  apex,  red-russeted; 
flesh  buttery;  very  good;  Oct. 
Chaigneau.     i.  Leroy  Diet.  Pom.  1:542,  fig.     1867.     2.  Guide  Prat.  57.     1895. 

From  a  seed  bed  made  in  1848  by  Jacques  Jalais,  a  nurseryman  at  Nantes,  Fr.,  first 
published  in  1858.     Fruit  medium,  turbinate-obtuse,  yellowish-green,  dotted  with  brownish- 
gray;  flesh  white,  melting;  juice  acidulous,  sugary,  refreshing,  aromatic;  first;  Oct. 
Chair-a-Dame.     i.  Duhamel  Trait.  Arb.Fr.  2:156,  PI.  XVI.     1768.     2.  Leroy  Diet.  Pom. 
1:543,  fig.     1867. 

Le  Lectier  possessed  in  his  garden  at  Orleans  at  the  beginning  of  the  seventeenth 
century  two  strains  of  the  Chair-a-Dame.  One  he  called  Chere-a-Dame  tres-hastine, 
and  the  other  Chere-a-Dame.  The  first  is  very  early  in  its  ripening  and  the  second  much 
later.  Fruit  medium  or  less,  oblong-pyriform,  bossed,  fairly  regular;  skin  thin,  bright 
yellow-green,  very  finely  dotted  with  gray-russet  and  extensively  carmined  on  the  side  next 
the  sun;  flesh  white,  semi-fine,  breaking  or  semi-melting,  watery,  gritty  at  center;  juice 
abundant,  saccharine,  vinous,  rarely  very  aromatic,  sometimes  slightly  acid;  second;  Aug. 
and  Sept. 
Chamness.  i.  Clingman  Cat.  8.  1921. 

Originated  with  a  Mr.  Chamness  of  Timpson,  Tex.,  possibly  as  a  cross  between  Kieffer 
and  Bartlett,  and  was  introduced  in  1913.  Fruit  medium,  smooth,  yellow;  flesh  melting, 
juicy,  tender,  sweet ;  ripens  last  of  August. 

Champ  Riche  d'ltalie.  i.  Duhamel  Trait.  Arb.  Fr.  2:232.  1768.  2.  Kenrick  Am.  Orch. 
124.  1841.  3.  Leroy  Diet.  Pom.  1:544,  fig.  1867.  4.  Hogg  Fruit  Man.  545. 
1884. 

Probably  of  Italian  origin.  Diel  of  Stuttgart  devoted  many  pages  of  his  Kern- 
obstsorten  to  it  in  1805  at  which  time  he  had  received  it  from  the  neighborhood  of  Paris, 
though  it  had  already  been  known  for  a  long  while  at  Berlin.  Fruit  above  medium  and 
often  large,  pyriform,  always  rather  swelled  below  the  central  circumference,  contracted 
at  the  summit  which  is  often  nearly  acute,  greenish  on  the  shady  side,  yellow-ochre  on  the 
face  exposed  to  the  sun,  dotted  all  over  with  brown  specks;  flesh  whitish,  semi-melting  or 
breaking,  rather  fine,  free  from  grit,  juicy,  sweet  and  perfumed;  first  rate  for  cooking  and 
compotes  but  third  for  dessert. 


THE    PEARS   OF   NEW   YORK  333 

Champagner  Bratbirne.     i.  Guide  Prat.  89,  256.     1876.     2.  Loschnig  Mostbirnen  8,  fig. 

1913- 
Much  valued  in  Germany  for  making  champagne  and  perry.     It  was  grown  in  Baden, 

Wurttemberg,  and  Hesse  in  1797.     Fruit  small,  globular-turbinate,  even  in  outline,  light 
green  turning  yellow  without  any  blush,  speckled  with  brown-russet  and  finely  dotted; 
flesh  white,  coarse,  nearly  breaking;  first  for  perry;  autumn. 
Chancelier  de  Hollande.     i.  Mas  Pom.  Gen.  7:31,  fig.  496.     1881. 

A  seedling  of  Van  Mons.  Fruit  medium  to  large,  obovate-pyriform;  skin  rather  thick 
and  firm,  becoming  a  little  greasy,  bright  green  speckled  with  green-gray  dots;  on  ripening 
the  original  green  becomes  yellow  and  washed  with  red  on  the  exposed  side;  flesh  whitish,  a 
little  green  under  the  skin,  rather  coarse,  gritty  at  the  center,  semi-melting;  juice  plentiful, 
rich  in  sugar,  acidulous,  slightly  perfumed,  agreeable;  third;  Nov. 
Chancellor,  i.  Mag.  Hort.  19:65.  1853.  2.  Downing  Fr.  Trees  Am.  717.  1869. 

Said  to  have  originated  in  Germantown,  Pa.,  on  the  grounds  of  a  Mr.  Chancellor.  At 
the  Second  Session  of  the  American  Pomological  Congress  in  1853  it  was  placed  on  the  list 
of  pears  that  promised  well.  Fruit  rather  large,  obovate-obtuse-pyriform,  greenish-yellow, 
sometimes  blushed  on  the  exposed  side,  dotted;  flesh  white,  juicy,  buttery,  melting,  sugary, 
perfumed;  good;  Oct.  and  Nov. 
Chantry,  i.  Mag.  Hort.  9:125.  1843. 

Published  in  the  London  Horticultural  Society's  Catalogue  of  Fruits,  1842.     Fruit 
medium  size,  globular,  brown  and  russet;  buttery;  second;  Dec.  and  Jan. 
Chaploux.     i.  Mas  Le   Verger   1:169,  fig.   83.     1866-73.     2-  Leroy   Diet.    Pom.   1:547. 
1867. 

Distributed  from  nurseries  at  Vilvorde-lez-Bruxelles,  Bel.,  in  1859.     Fruit  small,  glob- 
ular-turbinate, acute,  the  stem  being  perpendicular  to  and  continuous  with  the  fruit;  color 
dark  green,  touched  with  brown  russet;  flesh  yellowish- white,  veined  with  green,  fine, 
buttery,  very  sugary;  first  quality  for  cider  and  for  drying;  Dec.  and  Jan. 
Chapman,     i.  Mag.  Hort.  14:84.     1848.    2.  Downing  Fr.  Trees  Am.  717.     1890. 

Originated  in  Philadelphia  or  its  vicinity.     Shown  at  the  exhibition  of  the  Pennsyl- 
vania Horticultural  Society   held   at  Philadelphia,    September,    1847.      Fruit  medium, 
obovate-pyriform,  yellow,  with  brown  and  green  dots;  flesh  white,  semi-melting,  astringent; 
Sept. 
Chaptal.     i.  Leroy  Diet.  Pom.  1:547-     1867. 

Raised  in  Paris  by  Michel-Christophe  Hervy,  about  1800.  Fruit  very  large,  oblong, 
obovate-obtuse-pyriform,  yellow-ochre,  dotted  with  greenish-brown,  marbled  with  fawn, 
washed  with  dark  red  on  the  side  facing  the  sun;  flesh  white,  semi-fine  and  semi-melting, 
gritty  at  the  center;  juice  sufficient,  sugary,  acidulous;  second. 

Charles  Bivort.     i.  Leroy  Diet.  Pom.  1:549,  fig.     1867.     2.  Mas  Pom.  Gen.  6:151,  fig. 
460.     1880. 

A  seedling  of  Van  Mons  fruited  prior  to  1842.  Fruit  medium,  globular-ovate-obtuse; 
bright  green  changing  to  orange-yellow  at  maturity,  marbled  and  dotted  with  bright  brown, 
and  clouded  with  olive-russet  on  the  side  of  the  sun;  flesh  whitish,  coarse,  semi-breaking, 
gritty  at  core;  juice  rather  wanting,  sugary,  vinous;  second;  Oct. 


334  THE    PEARS    OF   NEW   YORK 

Charles  Cognee.     i.  Bunyard-Thomas  Fr.  Card.   367.     1904.     2.  Baltet  Cult.  Fr.   345, 
fig.  247.     1908. 

Raised  at  Troyes,  Fr.  Fruit  large  or  rather  large,  obtuse-pyriform;  skin  pinkish- 
yellow,  lightly  dotted  with  brown;  flesh  slightly  granulous,  sweet,  perfumed,  juicy,  with  a 
very  agreeable  flavor;  first;  Feb.  and  longer. 

Charles  Ernest,     i.  Rev.  Hort.    292.     1889.     2.  Baltet   Cult.  Fr.   328,   fig.    224.     1908. 
3.  Bunyard  Handb.  Hardy  Fr.  163.     1920. 

Obtained  by  Charles  and  Ernest  Baltet,  nurserymen  of  Troyes,  Fr.,  and  placed  in 
commerce  in  1879.  Fruit  large,  shortened  pyriform,  obtuse,  golden-yellow,  encrimsoned 
on  the  side  next  the  sun,  dotted  with  gray  on  the  bright  side  and  with  green  on  the  shaded; 
flesh  white,  fine,  melting,  very  juicy,  sugary,  rich,  perfumed;  first;  Nov.  and  Dec. 
Charles  Frederickx.  i.  Ann.  Pom.  Beige  2:1,  fig.  1854.  2.  Leroy  Diet.  Pom.  1:550, 
fig.  i.  1867. 

In  1840  or  1841  this  pear  was  raised  in  the  Van  Mons  nursery  at  Louvain,  Bel.     Fruit 
medium,  globular-ovate-pyriform,  slightly  obtuse  and  bossed,  golden-yellow,  dotted  and 
veined  with  fawn,  shaded  and  mottled  with  red  in  the  sun;  flesh  white,  buttery,  sweet, 
melting,  juice  sufficient,  sugary,  very  savory  and  musky;  first;  Sept.  and  Oct. 
Charles  de  Guelin.     i.  Card.  Chron.  3rd  Ser.  35:79.     1904. 

Described  in  the  Bulletins  d' Arboriculture,  January,   1904.      Fruit  large,  turbinate, 
smoky-brown;  flesh  yellowish- white,  melting,  perfumed  and  juicy;  good;  Jan.  and  Feb. 
Charles  Smet.     i.  Downing  Fr.    Trees  Am.   480.     1857.     2.  Leroy  Diet.    Pom.    1:551, 
fig.     1867. 

A  seedling  of  Van  Mons.  Fruit  large,  globular,  greenish-yellow,  fine,  dark  green 
spots,  stained  with  blackish-brown  around  the  stalk;  flesh  white,  coarse,  breaking,  gritty 
around  the  core;  juice  abundant,  saccharine,  with  not  much  flavor;  second;  Jan.  to  Mar. 
Charles  van  Hooghten.  i.  Mag.  Hort.  17:472.  1851.  2.  Horticulturist  8:30,  fig.  1853. 

Fruit  large,  even,  roundish-oval,  yellow,  netted  and  patched  with  russet  and  with  many 
russet  dots;  stem  slender,  fleshy  at  insertion;  calyx  open;  basin  shallow;  flesh  white,  coarse- 
grained, gritty,  not  very  juicy,  sweet,  rich,  with  a  musky  perfume;  good;  Oct. 
Charles  Van  Mons.     i.  Mag.  Hort.  16:295.     l85°-     2.  Am.  Pom.  Soc.  Rpt.  238.      1854. 
3.  HoggFr.  Man.  546.     1884. 

Belgian,  about  1847.  At  the  second  session  of  the  Congress  of  Fruit  Growers  in 
1850  this  pear  was  placed  on  the  rejected  list,  as  also  it  was  again  by  the  American  Porno- 
logical  Society  in  1854.  Fruit  large,  oblong-obovate-obtuse,  smooth,  bright  green,  strewed 
with  some  minute  dots;  flesh  yellowish,  rather  coarse-grained,  with  a  cold  acidity  and  not 
much  flavor;  of  small  merit;  Oct.  and  Nov. 
Charli  Basiner.  i.  Hogg  Fruit  Man.  546.  1884.  2.  Guide  Prat.  89.  1895. 

A  production  of  J.  de  Jonghe  of  Brussels,  Bel.,  about  1857.  Fruit  medium,  obovate, 
pale  green,  dotted  and  clouded  with  brown-russet  changing  as  it  ripens  to  yellowish-green; 
flesh  white,  juicy  and  sugary;  first;  Sept.  and  Oct. 

Charlotte  de  Brouwer.     i.  Ann.   Pom.  Beige  3:33.     1855.     2.  Mas  Le   Verger  3:Pt.   i, 
107,  fig.  52.     1866-73. 

One  of  Major  Esp6ren's    seedlings  raised  at  Mechlin,  Bel.,  and  reported  on  in  1835. 


THE   PEARS   OF   NEW   YORK  335 

Fruit  medium  and  above,  globular-ovate,  yellow  ground  of  skin  almost  entirely  covered 
with  a  coating  of  light  brown-russet  except  on  the  shaded  side;  flesh  yellowish-white,  semi- 
fine,  semi-melting;  juice  sufficient,  sugary,  vinous,  acid  and  very  astringent;  second;  Oct.  and 
Nov. 
Charlotte  de  Roucourt.     i.  Mathieu  Norn.  Pom.  194.     1889.    2.  Guide  Prat.  89.     1895. 

Distributed  by  Daras  de  Naghin  of  Antwerp,  Bel.,  about  1880.     Fruit  medium,  obo- 
vate  or  obtuse-pyriform;  flesh  melting,  very  juicy,  sugary,  perfumed;  Mar.  and  Apr. 
Charnock.     i.  Hogg  Fruit  Man.  547.     1884.     2.  Mathieu  Nom.  Pom.  194.     1889. 

A  Scotch  dessert  pear.  Fruit  small,  pyriform,  greenish-yellow  in  the  shade  and  dark, 
dull  red  on  the  side  next  the  sun;  flesh  yellowish,  semi-buttery,  juicy,  sweet,  aromatic; 
Sept. 

Chat  Brule.     i.  Duhamel  Trait.  Arb.  Fr.  2:247.     i?68.    2.  Miller  Card.  Diet.  3:     1807. 
3.  Leroy  Diet.  Pom.  1:555,  fig-     l867- 

Duhamel  du  Monceau  writing  in  1768  mentions  two  varieties  bearing  the  name  Chat 
BruU  or  Burnt  Cat.  Of  these  the  second  is  the  Chat  Brule  described  under  that  name  by 
Leroy,  ripening  in  November  and  the  first  is  the  Dutch  variety  Kamper  Venus,  ripening 
late  in  the  winter.  Each  of  these  has  been  known  also  as  Kamper  Venus.  Fruit  medium, 
globular-pyriform,  smooth,  shining,  pale  yellow  where  shaded,  and  washed  with  red  where 
exposed  to  the  sun;  flesh  very  white,  rather  coarse,  breaking;  juice  rather  wanting,  rarely 
very  sweet,  generally  without  perfume;  good  only  for  cooking;  Nov.  and  Dec. 
Chattanooga,  i.  Mass.  Hort.  Soc.  Rpt.  43.  1866. 

Originated  at  Brookline,  Mass.,  by  S.  A.  Shurtleff ;  fruited  first  in  1863.     Fruit  medium 
to  large,  truncate,  dark  green;  flesh  fine,  melting,  juicy,  sweet,  perfumed;  good;  Oct. 
Chaudfontaine.     i.  Mas  Pom.  Gen.  7:59,  fig.  510.     1881.     2.  Guide  Prat.  81.     1895. 

Disseminated  by  M.  Galopin,  a  nurseryman  at  Liege,  Bel.,  in  1865.  Fruit  large  or 
rather  large,  pyriform,  a  little  swelled,  water-green  almost  entirely  covered  with  cinnamon- 
colored  russet,  changing  to  pale  yellow  on  maturity  and  the  russet  to  golden  on  the  side  to 
the  sun;  flesh  whitish,  semi-fine,  semi-breaking,  full  of  juice,  sweet  and  musky;  good  for 
household  use ;  Oct. 

Chaumontel.     i.  Downing  Fr.    Trees  Am.   718.     1869.     2.  Bunyard  Handb.  Hardy  Fr. 
163.     1920. 

Besi  de  Chaumontel.     3.  Duhamel  Trait.  Arb.  Fr.  2:199,  PI.  XL.     1768.     4.  Leroy 
Diet.  Pom.  1:266,  fig.     1867. 

Merlet  writing  in  his  L'Abrege  des  ban  fruits  of  1675  said  that  the  Chaumontel 
pear  originated  from  a  wilding  growing  at  Chaumontel,  Fr.  In  1765  Duhamel  du  Monceau 
saw  the  parent  tree,  at  that  time  more  than  a  century  old,  bearing  a  fine  crop.  Fruit  large; 
form  variable,  but  always  long,  obtuse,  bossed,  pyriform,  yellow  or  yellowish-green  in 
the  shade,  dotted  with  numerous  brownish-red  spots  and  brownish-red  or  deep  rich  red  on 
the  side  exposed  to  the  sun;  flesh  white,  semi-fine,  melting,  buttery,  rich  and  sugary;  juice 
abundant,  vinous,  highly  perfumed;  a  high  class  dessert  pear. 
Chaumontel  Gras.  i.  Rev.  Hort.  468,  fig.  1888. 

In  1845  seed  of  the  Chaumontel  was  sown  from  which  was  obtained  in  1859  fruit 
whose  seed  was  in  turn  sown.  A  seedling  grown  from  this  latter  seed  bore  fruit,  which  was 


336  THE   PEARS   OF   NEW   YORK 

reported  about  1875  as  follows:  Fruit  large  or  very  large,  obtuse-pyriform,  swelled,  bossed, 
bright  yellow,  very  much  covered  with  fine  dots  and  gray  marblings  and  on  the  sun-touched 
side  often  tinted  with  carmine  or  brick-red  more  or  less  intense;  flesh  white  or  yellowish, 
semi-fine,  crisp,  very  melting,  juicy,  rich,  sugary,  perfumed;  spring. 
Chaumontel  Swan  Egg.     i.  Mag.  Hort.    5:304.     1839. 

Raised  by  John  Williams,  Pitmaston,  Eng.,  from  seed  of  Chaumontel  impregnated 
with  the  pollen  of  Swan  Egg.     Fruit  medium,  obovate,  russet;  flesh  rich  and  sugary;  Oct. 
Chaumontelle  d'fite.     i.  Card.  Chron.  1207.     1873.     2.  Guide  Prat.  go.     1876. 

Presumably  a  French  pear,  having  been  received  in  England  from  Orleans  in  the 
autumn  of  1871.  Fruit  large  or  very  large;  flesh  semi-melting  or  juicy,  sugary  and  of  a 
distinct  perfumed  flavor. 

Chelmsford.     i.  Mag.  Hort.  6:18.     1840.     2.  Ibid.  7:169.     1841.     3.  Downing  Fr.  Trees 
Am.  719.     1869. 

Originated  on  the  farm  of  Zaccheus  Wright,  Chelmsford,  Mass.,  early  in  the  nine- 
teenth century.     It  has  been  known  also  under  the  names  Tyngsboro  and  Mogul  Summer. 
Fruit  of  the  largest  size,  globular-obtuse-pyriform,  yellow,  red  cheek;  flesh  coarse,  sweet; 
good  for  cooking;  Sept. 
Cher  a  Dames  (Knoop).     i.  Knoop  Fructologie  1:105,  135,  PI.  V.     1771. 

This  pear  although  illustrated  by  Knoop  under  the  name  Chair  a  Dame  is  not  iden- 
tical with  the  variety  described  under  that  name  in  this  work  or  by  Leroy.  Fruit  medium, 
somewhat  oblong,  diminishing  toward  the  stalk  and  becoming  acute,  globular  in  lower  half, 
flattened  around  the  calyx  which  is  not  deeply  sunken ;  when  ripe  the  skin  is  uniformly 
yellow  and  blushed  on  the  side  of  the  sun  with  a  beautiful  red;  flesh  soft,  rather  gritty, 
succuent  and  of  a  very  agreeable  flavor;  Aug.  and  Sept. 

Cherroise.     i.  Leroy  Diet.  Pom.  1:557,  %•     1867.     2.  Mas  Pom.  Gen.  6:169,  fig- 469. 
1880. 

This  wilding  was  found  in  a  wood  in  the  Commune  of  Cherre",  Maine-et-Loire,  Fr., 
and  was  first  propagated  about  1848.  Fruit  medium,  ovate-obtuse,  mammillate;  skin  rough 
to  the  touch,  yellow-ochre,  with  patches  of  fawn-colored  russet,  washed  when  ripe  with  a 
blush  of  vermilion  red  on  the  side  of  the  sun;  flesh  yellowish- white,  semi-fine,  breaking; 
juice  sufficient,  sugary,  rather  savory;  second;  Jan.  and  Feb. 
Chesill.  i.  Parkinson  Par.  Ter.  592.  1629. 

Mentioned  by  John  Parkinson  in  1629  as  a  "delicate  mellow  pear,  even  melting  as  it 
were  in  the  mouth  of  the  eater,  although  greenish  on  the  outside." 
Chilton.     i.  Mass.  Hori.  Soc.  Rpt.  45.     1866. 

A  seedling  raised  and  fruited  by  S.  A.  Shurtleff,  Brookline,  Mass.,  and  exhibited  to 
the  Fruit  Committee  of  the  Massachusetts  Horticultural  Society  in  1866.     Fruit  medium, 
turbinate,  brown-russet;  flesh  sweet,  juicy  and  buttery,  with  high  flavor;  described   by 
the  promoter  as  very  fine;  Oct. 
China,     i.  Card.  Chron.  1095.     1867. 

Of  Chinese  origin.  Reported  in  1867  to  be  full  of  promise  in  Queenstown,  Australia, 
and  to  have  been  growing  in  the  neighboring  British  Colony  of  New  South  Wales  for  many 
years.  Fruit  large,  many  weighing  16  or  1 7  ounces ;  shape  variable,  breadth  being  sometimes 


THE  PEARS  OF  NEW  YORK  337 

as  great  as  the  length,  warm  yellow  ground  dotted  all  over  with  russet;  flesh  crisp,  juicy, 
sweet,  the  skin  having  something  of  a  musky  pineapple  flavor;  a  handsome,  fragrant  fruit; 
first  for  cooking;  a  good  keeper;  summer. 
Chio.     i.  Miller  Card.  Diet.  3:     1807. 

Commonly  called,  according  to  Miller,  the  Little  Bastard  Musk  Pear  to  distinguish 
it  from  the  Little  Musk  Pear.     Fruit  small,  roundish,  yellow  when  ripe,  with  a  few  streaks 
of  red  on  the  side  next  the  sun ;  juice  musky ;  good ;  July. 
Choak-pear.     i.  Miller  Card.  Diet.  3 :     1807. 

The  fruit  of  this  pear  is  so  acrid  that  it  produces  a  choking  sensation.     Its  flesh  is  red 
and  it  is  rarely  cultivated. 
Choisnard.     i.  Leroy  Diet.  Pom.  1:559,  %•     1867.     2.  Guide  Prat.  80.     1895. 

Found  growing  wild  in  the  environs  of  Ormes-Sur-Vienne,  Fr.,  about  1810.  Fruit 
above  to  medium,  pyramidal-obtuse,  rather  wrinkled,  dark  yellow,  dotted  with  fawn, 
large  gray  marblings  which  pass  to  dark  brown  on  the  exposed  side;  flesh  yellowish,  semi- 
melting,  semi-fine,  gritty  at  core;  juice  sufficient,  sugary,  tartish,  savory,  with  a  delicate, 
musky  flavor;  first;  Jan.  to  Mar. 
Cholwell.  i.  Mag.  Hort.  13:451.  1847. 

An  English  variety  first  described  by  the  London  Horticultural  Society  in  1847.     Fruit 
medium,  curved  pyramidal;  skin  smooth,  thin,  yellowish-green  in  the  shade  and  partly 
tinged  and  obscurely  streaked  with  dull  red  next  the  sun  where  it  is  also  speckled  with  pale 
dots;  flesh  yellowish- white,  melting,  buttery,  very  sugary  and  rich,  musky;  Oct. 
Christmas,     i.  Elliott  Fr.  Book.  371.     1859. 

Originated  in  Cincinnati,  O.,  and  described  as  "  new  "  in  1859.  Fruit  medium,  ovate- 
rounded,  rough,  bronzed,  russety;  flesh  a  little  gritty,  juicy,  sweet;  very  good;  Dec.  and  Jan. 
Christmas  Beurre.  i.  Mass.  Hort.  Soc.  Rpt.  158.  1874. 

A  seedling  of  the  White  Doyenn6  shown  in  the  Massachusetts  Horticultural  Society's 
rooms  in  1874.     Fruit  full  medium  size,  ovate-pyriform,  dull  green,  with  thin  russet  towards 
the  stem  and  sometimes  sprinkled  with  red  next  the  sun;  flesh  rather  gritty  at  core,  juicy 
and  rich;  very  good  to  best;  Dec. 
Church,     i.  Mag.  Hort.  23:112,  fig.  5.    1857.     2.  Downing  Fr.  Trees  Am.  19.     1869. 

Vanilla.     3.  Watson  Am.  Home  Card.  376,  fig.  235.     1860. 

Reported  by  Downing  to  have  originated  on  land  belonging  to  Trinity  Church  at 
New  Rochelle,  N.  Y.,  hence  its  name;  but  Dr.  Brinckle",  in  the  second  reference,  says  that 
it  was  believed  to  be  a  seedling  raised  by  an  old  Huguenot  settler,  and  that  the  original 
tree  still  existed  on  the  premises  of  L.  P.  Miller,  and  was  presumed  to  be  nearly  100 
years  old.  In  1859  Dr.  Brinckle"  and  Prince  and  Ferris  expressed  the  opinion  that  it 
was  identical  with  Plait's  Bergamot  and  Mr.  Colt  thought  the  Clark  pear  of  Hartford  was 
also  the  same.  Fruit  medium,  globular-oblate,  irregular,  green  becoming  yellow  at  maturity, 
with  minute  dots;  flesh  fine,  very  buttery,  melting,  with  a  very  rich,  sweet  and  highly 
perfumed  flavor;  first;  Sept. 
Chypre.  i.  Leroy  Diet.  Pom.  1:561,  fig.  1867.  2.  Hogg  Fruit  Man.  571.  1884. 

Duhamel  in  1768,  Poiteau  in  1848  and  Dr.  Hogg  in  1884  make  this  pear  synonymous 

with  Early  Roussekt.     Leroy  regards  it  as  a  separate  variety.     It  is  an  ancient  pear  of 
22 


338  THE   PEARS   OF   NEW  YORK 

uncertain  origin.  It  was  described  by  Merlet  in  1675  and  was  cultivated  even  earlier  by 
Le  Lectier  in  his  garden  at  Orleans.  Probably  it  originated  at  the  beginning  of  the  seven- 
teenth century,  but  whether  it  took  its  name  from  the  Island  of  Cyprus  or  the  cypress  tree 
seems  uncertain.  Fruit  small,  globular-turbinate,  bright  grayish-green,  stained  with 
brownish-red  on  the  side  of  the  sun;  flesh  dense,  rather  coarse,  semi-breaking;  juice  abundant, 
vinous,  sugary,  with  a  perfume  recalling  cinnamon;  first  as  an  early  pear;  July  and  Aug. 
Cincincis.  i.  Ohio  Hort.  Soc.  Rpt.  12.  1874-5.  2.  Cornell  Sta.  Bui.  332:451,  479,  figs. 
149,  154.  1913. 

This  oriental  pear,  possibly  of  French  origin,  was  received  from  New  York  by  S.  F. 
Smith,  Marietta,  0.,  in  1854.  It  is  the  parent  of  numerous  seedlings  fruited  by  Mr.  Smith. 
Fruit  medium  to  small,  oval,  fairly  regular,  light  greenish-russet,  with  numerous  brown 
dots;  skin  slightly  rough;  flesh  yellowish-white,  juicy,  breaking,  crisp;  devoid  of  flavor, 
poor;  Oct. 
Cincincis  Seedling,  i.  Cornell  Sta.  Bui.  332:479.  1913. 

Introduced  by  William  Parry  and  very  closely  resembles,  if  it  is  not  identical  with, 
Cincincis.     Fruit  medium  to  large,  oblong,  largest  at  stem  end,  tapering  to  blossom  end, 
smooth,  creamy-yellow;  flesh  tender,  crisp,  juicy,  lacking  quality. 
Cincinnatus.     i.  Cornell  Sta.  Bui.  332:479.     1913. 

An  oriental  seedling  produced  by  S.  F.  Smith  from  seed  of  Cincincis.     Folette  Smith, 
son  of  the  originator,  says,  "  The  tree  is  vigorous,  hardy,  productive;  fruit  resembles  Cin- 
cincis in  color  and  shape  but  is  quite  distinct  in  quality;    juicy,   subacid,   rich;  flesh 
gritty." 
Cinquantieme  Anniversaire.     i.  Guide  Prat.  89.     1895. 

Raised  by  M.  Gre"goire  of  Jodoigne,  Bel.,  who  considered  it  one  of  his  best  gains. 
Fruit  small  to  large;  Nov. 
Cire.     i.  Leroy  Diet.  Pom.  1:563,  fig.     1867.     2.  Guide  Prat.  108.     1876. 

Wachsbirne.    3.  Dochnahl  Fuhr.  Obstkunde  2:187.     I8s6. 

One  of  Major  EspeYen's  gains  at  Mechlin,  Bel.,  about  1840.  Fruit  large,  long-conic, 
obtuse,  much  swelled  around  the  calyx;  skin  waxy  yellow,  bright,  rather  thick,  slightly 
tinged  with  rose  on  the  side  of  the  sun  and  some  small  stains  of  dark  maroon;  flesh  whitish, 
semi-fine  and  semi-melting,  extremely  granular  about  the  center;  juice  sufficient  but 
wanting  in  perfume  and  in  sweetness;  third;  Feb. 
Cite  Gomand.  i.  Guide  Prat.  74.  1895. 

A  gain  of  M.  Gregoire,  Jodoigne,  Brabant.     Fruit  medium,  turbinate-ovate,  yellow 
with  dots;  flesh  melting,  juicy;  good;  Oct. 
Citrina.     z.  Mass.  Hort.  Soc.  Rpt.  45.     1866.     2.  Downing  Fr.  Trees  Am.  720.     1869. 

One  of  S.  A.  Shurtleff's  seedlings.     First  fruited  in   1862.     Fruit  medium,  short- 
pyriform,  bright  yellow,  lumpy  and  nodular;  flesh  nearly  white,  coarse,  gritty  at  core, 
of  a  pleasant,  peculiar  flavor;  Sept. 
Citron,     i.  Mag.  Hort.  4:231.     1838.     2.  Downing  Fr.  Trees  Am.  720.     1869. 

A  seedling  of  the  late  Governor  Edwards.  Fruit  small,  globular-turbinate,  greenish, 
shaded  with  dull  crimson;  flesh  greenish,  rather  coarse,  juicy,  melting,  sugary,  vinous, 
musky;  good;  Aug.  and  Sept. 


THE    PEARS   OF   NEW   YORK  339 

Citron  d'Hyver.     i.  Miller  Card.  Diet.  3:     1807. 

Fruit  medium  to  large,  "  in  shape  and  color  very  like  an  orange  or  citron;  "  flesh 
hard  and  dry,  gritty;  good  baking  pear;  Dec.  to  Mar. 

Citron  de  Saint  Paul.     i.  Leroy  Diet.   Pom.   1:566.     1867.    2.  Mas  Pom.  Gen.  4:29, 
fig.  207.     1879. 

From  a  seed  bed  of  M.  de  la  Farge  in  the  Commune  of  Salers,  Cantal,  Fr.  It  was 
first  published  in  1856.  Fruit  below  medium,  ovate,  obtuse  and  bossed,  golden-yellow, 
dotted  all  over  with  bright  green;  flesh  whitish,  fine,  melting,  juicy,  rather  gritty;  juice 
very  abundant,  sugary,  sweet  and  deliciously  perfumed;  first;  Sept. 

Citron  de  Sierentz.     i.  Knoop  Fruciologie  1:103,  135,  PI.  V.     1771.     2.  Mas  Pom.  Gen. 
6:101,  fig.  435.     1880. 

The  Horticultural  Society  of  Angers  received  some  grafts  of  this  variety  in  1836  with 
the  information  that  it  originated  in  the  small  village  of  Sierentz,  near  Mulhausen,  Alsace. 
Knoop,  however,  describing  it  in  1771  under  the  name  of  Citron  de  Sirene  gives  it  various 
Flemish  synonyms.  Fruit  small  to  medium,  turbinate  or  globular-ovate  and  slightly 
pyriform,  bright  yellow  or  greenish-yellow,  dotted  with  russet  and  some  brownish-fawn 
markings  passing  often  to  olive-brown  and  slightly  vermilion  on  the  side  of  the  sun;  flesh 
white,  coarse,  breaking,  juicy,  sugary,  acid,  savory;  second;  July  and  Aug. 
Citronnee.  i.  Leroy  Diet.  Pom.  1:568,  fig.  1867.  2.  Guide  Prat.  71,  245.  1895. 

This  is  practically  identical  with  the  pear  found  by  Diel  and  described  by  him  in 
1806  under  the  name  Rothbackige  Citronatbirne.  Fruit  below  medium,  globular,  bossed 
at  summit,  lemon-yellow,  dotted  with  russet  and  washed  on  the  sun-exposed  side  with 
delicate  rose;  flesh  white,  fine,  dense,  very  melting,  gritty  about  the  core;  juice  very  abun- 
dant, sugary,  slightly  acid,  aromatic,  savory,  leaving  a  slight  flavor  of  musk;  first;  Sept. 
Clap.  i.  Downing  Fr.  Trees  Am.  720.  1869. 

Originated  by  Captain  William  Clap  of  Massachusetts.  Fruit  below  medium,  acute- 
pyriform,  yellowish-green,  with  brownish  blush  in  the  sun;  flesh  whitish,  buttery,  juicy, 
aromatic;  Aug. 

Clara,     i.  Mag.  Hort.  8:58.     1842.     2.  Ibid.  16:295-.     1850.     3.  Downing  Fr.  Trees  Am. 
720.     1869. 

A  Van  Mons  seedling  placed  on  the  list  of  "  Rejected  Fruits  "  at  the  second  session 
of  the  Congress  of  Fruit  Growers  at  New  York  in  1850.     Fruit  medium,  long,  light  green, 
with  some  russet  spots  and  patches;  flesh  white,  juicy,  good,  rather  too  acid;  Oct. 
Clara  Durieux.     i.  Mas  Pom.  Gen.  1:149,  fig.  75.     1872.    2.  Guide  Prat.  108.     1876. 

A  seedling  of  Von  Mons.     Fruit  medium,  globular,  bright  green,  with  dots  of  darker 
green,  becoming  golden-yellow  on  maturity,  washed  with  red  on  the  sun-kissed  side;  flesh 
whitish,  rather  fine,  melting,  juicy,  sweet,  vinous,  perfumed;  Oct. 
Claretenbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:195.     1856. 

Northern  Germany,  first  reported  in  1773.     Fruit  large,  roundish-turbinate,  often 
unequal  sides,  bossed,  yellow,  somewhat  blushed;  flesh  granular,  sweet  and  astringent; 
good;  Sept. 
Clark,     i.  Mag.  Hort.  19:518.     1853.    2.  76t<i.  24:126.     1858. 

Origin  uncertain;  cultivated  in  Hartford,  Conn.     The  pear  "bears  a  good  deal  of 


340  THE    PEARS   OF   NEW   YORK 

resemblance  in  form,  texture,  flavor  and  seed  to  the  Autumn  Bergamot  of   Col.  Carr." 
Fruit  above  medium,  short-pyriform  or  turbinate,  as  broad  as  it  is  high;  flesh  rather  coarse, 
very  tender,  melting,  juicy,  with  a  refreshing  and  agreeable  flavor;  desirable;  Oct. 
Clarksville.     i.  Am.  Pom.  Soc.  Rpi.  134.     1920. 

Original  tree  about  90  years  old.     Introduced  by  Sunny  Slope  Nursery,  Hannibal,  Mo. 
Claude  Blanchet.     i.  Guide  Prat.  54.     1895.     2.  Baltet  Cult.  Fr.  405.     1908. 

A  gain  of  Claude  Blanchet,  Vienne,  Fr.,  and  listed  in  the  Journal  de  la  Societe  Naiionale 
et  Centrale  d 'Horticulture  de  France  in  1883.     Fruit  small  or  medium1,  ovate-obtuse  and 
rather  swelled,  green  washed  with  yellow;  flesh  whitish,  semi-fine,  juicy,  sugary  and  acidu- 
lous; good;  Aug. 
Claude  Mollet.     i.  Guide  Prat.  90.     1876. 

Fruit  large,  oval-shortened;  first;  Aug.  and  Sept. 

Clay.     i.  Mass.  Hort.  Soc.  Rpt.   5.     1843.     2.  Mag.  Hort.  11:437.     1845.     3.  Downing. 
Fr.  Trees  Am.  721.     1869. 

One  of  Governor  Edwards'  seedlings,  exhibited  before  the  Massachusetts  Horticul- 
tural  Society   in    1843.     Fruit  medium,   roundish-oblate,    sometimes   pyriform,   waxen- 
yellow,  blushed  with  crimson  and  sprinkled  with  brown  or  crimson  dots;  flesh  whitish,  rather 
coarse,  granular,  juicy,  sweet;  good;  Oct. 
Clemence  de  Lavours.     i.  Mas  Le  Verger  1:71,  fig.  42.     1866-73. 

A  wilding  found  in  the  Commune  of  Lavours,  Department  Ain,  Fr.     Fruit  medium, 
pyriform,  lemon-yellow;  flesh  melting,  perfumed;  first;  winter. 
Clemence  van  Rumbeck.     i.  Guide  Prat.  62.     1895. 

Presumably  Dutch.     Fruit  medium  or  large,  nearly  round,  maroon-russet  on  yellow; 
flesh  yellowish,  fine,  melting;  first;  Nov.  and  Dec. 
Clement  Bivort.     i.  Leroy  Diet.  Pom.  1:569,  fig.     1867. 

Obtained  by  Alexandre  Bivort,  director  of  the  nurseries  of  the  Society  Van  Mons  at 
Geest-Saint-Remy,  in  the  gardens  of  the  Company,  and  first  placed  on  the  market  in  1858. 
Fruit  medium,  globular-oblate,  orange-yellow,  sprinkled  with  some  gray  dots,  clouded 
with  fawn  especially  on  the  side  of  the  sun;  flesh  whitish,  melting,  juicy,  sugary,  acidulous 
and  sourish,  with  a  strong,  agreeable  perfume  of  anis;  first;  Nov.  and  Dec. 
Clementine,  i.  Dochnahl  Fuhr.  Obstkunde  2:136.  1856.  2.  Card.  Chron.  1038,  fig. 
1859. 

Seedling  of  Van  Mons,  1833.     Fruit  large,  obtuse-pyriform,  golden-yellow,  with  dots 
of  reddish-brown,  slightly  reddened  on  side  next  the  sun;  flesh  white,  moderately  fine- 
grained, melting;  juice  abundant  and  perfumed;  good;  Sept. 
Clinton,     i.  Mag.  Hort.  8:60!     1842.     2.  Ibid.  17:263.     1851. 

Seedling  of  Van  Mons.     Fruit  large,  light  yellow;  flesh  soft,  buttery  and  good  but  not 
high  flavored;  Nov. 
Cloche  de  Wittenberg,     i.  Guide  Prat.  90.     1876. 

Fruit  large,  turbinate-obovate,  dark  lemon-yellow,  lightly  washed  with  red;  flesh 
breaking;  for  kitchen  use;  Oct.  and  Nov. 

Coit  Beurre.     i.  Horticulturist  19:110,  figs,  i,  2.     1864.     2.  Downing  Fr.  Trees  Am.  722, 
fig.     1869. 


THE   PEARS   OF   NEW   YORK  341 

Raised  by  Colonel  Coit,  near  Cleveland,  O.     Fruit  medium,  obovate  inclining  to 
pyriform,  yellow,  deeply  covered  with  russet,  covered  with  dots  which  become  crimson  on 
exposed  side,  cheek  often  crimson;  flesh  buttery,  juicy,  spicy,  melting,  rich,  vinous;  very- 
good;  Sept.  and  Oct. 
Cole.     i.  Budd-Hansen  Am.  Hort.  Man.  2:239.     *9°3- 

Originated  at  Detroit,  Kan.,  and  variously  known  as  Cole's  Seedless,  Cole's  Pear, 
Cole's  Careless  and  Cole's  Seedless  and  Careless.  Fruit  medium,  globular  approaching 
acute-pyriform;  color  lemon-yelbw,  thickly  sprinkled  with  minute  russet  dots;  stem  medium 
long,  stout,  inserted  in  a  very  small  cavity;  calyx  small,  open,  in  a  small,  shallow  basin; 
flesh  white,  a  little  granular,  moderately  juicy,  sweet,  pleasant  aroma;  good.  Often  sold 
as  "  seedless  "  but  frequently  shows  seeds. 
Cole  Winter,  i.  U.S.D.A.  Pom.  Rpt.  37.  1895. 

Received  from  Horticultural  Gardens,  Victoria,  Australia,  by  T.  J.  Garden,  Gardenia, 
Va.     Fruit  medium,  short,  pyriform,  having  a  well-defined  suture-like  groove  running 
from  stem  to  calyx;  color  yellow,  russeted;  stem  medium,  in  a  small  cavity;  calyx  large, 
open;  flesh  white,  tender,  melting,  juicy,  sprightly;  very  good;  autumn. 
Collins,     i.  Mag.  Hort.  17:255,  fig.  261.     1851.     2.  Ibid.  18:149.     1852. 

Raised  from  seed  of  the  White  Doyenne*  on  the  farm  of  a  Mr.  Collins  in  Watertown, 
Mass.,  and  introduced  in  1848.  Fruit  large,  obovate,  rather  flattened,  when  ripe  greenish- 
yellow,  with  a  fine  blush  in  the  sun  and  speckled  with  russet  dots;  flesh  white,  fine,  brisk, 
melting,  juicy,  vinous,  sweet;  good;  Sept.  and  Oct. 

Colmar.     i.  Duhamel  Trait.  Arb.  Fr.  2:222,  PI.  L.     1768.     2.  Leroy  Diet.  Pom.  1:572, 
fig.     1867. 

A  highly  esteemed  pear  of  ancient  and  probably  Belgian  origin.  Merlet  mentions  it  in 
1690  and  La  Quintinye  in  1730.  Fruit  above  medium,  obtuse-pyriform,  smooth,  pale 
green  changing  to  yellow-ochre  on  ripening  and  sometimes  washed  with  pale  red  on  the 
side  exposed  to  the  sun;  flesh  yellowish- white,  fine,  semi-melting,  watery,  tender,  with  a 
rich,  sugary  flavor;  juice  very  abundant,  acidulous,  and  deliciously  perfumed;  first;  Nov. 
to  Mar. 
Colmar  d'Alost.  i.  Leroy  Diet.  Pom.  1:574,  fig.  1867. 

Raised  from  a  seed  bed  made  in  1840  by  M.  Hellinckx,  a  nurseryman  at  Alost,  Bel. 
Fruit  large,  oblong,  very  obtuse,  enlarged  on  one  side,  bright  green  in  the  shade,  yellowish- 
green  on  the  side  exposed  to  the  sun,  dotted  with  brown  specks  and  covered  with  patches 
of  fawn;  flesh  white,  fine,  semi-melting,  juicy,  gritty  at  the  center,  sweet,  vinous,  acidulous, 
savory;  first;  Oct.  and  Nov. 

Colmar  d'Arenberg.     i.  Ann.  Pom.  Beige  3:3,  fig.     1855.    2.  Leroy  Diet.  Pom.  1:575, 
fig.     1867. 

Attributed  to  Van  Mons  and  thought  to  have  originated  in  1821.     Fruit  very  large; 
form  rather  variable,  obovate,  uneven  and  bossed  in  outline,  yellow-ochre  on  the  shaded 
side  and  russeted  on  the  exposed  face;  flesh  yellowish-white,  semi-melting,  juicy,  sweet, 
slightly  aromatic;  a  handsome  but  coarse  pear;  Oct. 
Colmar  Artoisenet.     I.  Leroy  Diet.  Pom.  1:577,  fig.     1867. 

Found  by  Simon  Bouvier  in  the  garden  of  M.  Artoisenet  at  Jodoigne,  Bel.     Fruit 


342  THE    PEARS   OF   NEW   YORK 

medium  to  above,  turbinate-obtuse,  greenish-yellow,  dotted  and  marbled  with  gray-russet 
on  the  shady  side  and  entirely  stained  with  fawn  on  the  cheek  exposed  to  the  sun;  flesh 
whitish,  fine,  semi-melting;  juice  rather  wanting,  little  sxigar,  delicate;  second;  Nov. 
Colmar  d'Automne  Nouveau.     i.  Leroy  Diet.  Pom.  1:578,  fig.     1867.    2.  Mas  Pom.  Gen. 

7:45,  fig.  503.     1881. 

Originated  in  the  garden  of  the  Horticultural  Society  of  Angers;  first  reported  in  1851. 
Fruit  above  medium,  conic-obtuse  but  sometimes  almost  cylindrical,  russet-gray,  lightly 
and  uniformly  clouded  with  orange-yellow;  flesh  white,  fine,  melting;  juice  abundant, 
sugary  and  strongly  aromatic,  occasionally  a  little  acid;  first;  Sept.  and  Oct. 
Colmar  Bretagne.     i.  Hogg  Fruit  Man.  549.     1884. 

Growing  in  the  gardens  of  the  Caledonian  Horticultural  Society  in  Edinburgh,  Scot., 
before  1884.  Fruit  medium  pyramidal,  swollen  on  one  side;  skin  smooth,  deep,  clear  yellow, 
tinged  with  green  on  the  shaded  side  and  bright  vermilion  on  the  side  of  the  sun,  covered 
all  over  with  small,  russety  dots;  flesh  sweet,  crisp,  juicy  and  agreeably  flavored;  dessert 
fruit;  Oct. 
Colmar  Charni.  i.  Ann.  Pom.  Beige  8:43,  fig.  1857.  2.  Leroy  Diet.  Pom.  1:579,  %• 

1867.     3.  Hogg  Fruit  Man.  549.     1884. 

In  1854  this  ancient  pear  was  introduced  into  the  gardens  of  the  Society  of  Van  Mons 
at  Geest-Saint-Re'my,  Bel.     Fruit  medium,  oval,  dull  yellow,  dotted,  veined  and  stained 
with  fawn,  with  a  vermilion  blush  on  the  side  of  the  sun ;  flesh  white,  very  fine,  semi-melting, 
juicy,  sweet,  vinous,  having  a  delicious  aroma;  first;  Jan.  to  Mar. 
Colmar  Daras.     i.  Guide  Prat.  go.     1876.     2.  Ibid.  50.     1895. 

Obtained  by  Daras  de  Naghin  of  Antwerp,  Bel.     Fruit  large,  long  and  pyramidal, 
brilliant  lemon-yellow,  mottled  with  fawn;  flesh  very  melting  and  juicy,  very  sugary; 
first;  winter. 
Colmar  Delahaut.     i.  Ann.   Pom.  Beige  5:21,  fig.     1857.     2.  Leroy  Diet.   Pom.   1:581, 

fig.     1867. 

Raised  from  seed  by  M.  Gre"goire,  Jodoigne,  Bel.  Fruit  medium,  curved-pyriform, 
rather  variable,  greenish-yellow  in  the  shade,  brownish-yellow  on  the  side  of  the  sun,  dots 
and  patches  of  pale  brown-russet;  flesh  whitish,  semi-fine  and  semi-melting,  wanting  in 
juice,  sugary,  vinous,  aromatic;  second;  Jan. 

Colmar  Demeester.  i.  Leroy  Diet.  Pom.  1:582,  fig.  1867.  2.  Hogg  Fruit  Man.  550.  1884. 
A  seedling  raised  by  Van  Mons.  Fruit  medium,  obtuse-pyriform,  somewhat  obovate, 
even  and  regular  in  outline,  greenish-yellow,  rather  heavily  dotted  and  with  some  small 
patches  of  brown-russet;  flesh  yellowish,  coarse,  semi-melting;  juice  abundant,  sugary, 
acidulous,  with  an  agreeable  if  often  a  rather  cloying  flavor;  a  second  class  dessert  pear; 
Sept.  and  Oct. 
Colmar  Dewez.  i.  Kenrick  Am.  Orch.  192.  1832.  2.  Mag.  Hort.  5:395.  1839. 

Originated  near  Brussels,  Bel.,  about  1825,  and  in  1839  was  shown  by  R.  Manning 
at  the  Massachusetts  Horticultural  Society.  Flesh  white,  tender  and  very  melting;  juice 
abundant,  mild,  with  an  agreeable  aroma. 

Colmar  fipine.     i.  Mas  Le  Verger  s:Pt.  2,  99,  fig.  146.     1866-73.     2-  Downing  Fr.  Trees 
Am.  725.     1869. 


THE  PEARS  OF  NEW  YORK  343 

Beurre  6pine.    3.  Leroy  Diet.  Pom.  1:359,  fig-     1867. 

Origin  uncertain,  possibly  one  of  Van  Mons'  seedlings,  distributed  by  M.  Bouvier, 
Jodoigne,  Bel.  Fruit  above  medium,  long-obtuse-pyriform,  ventriculated  in  its  lower 
part,  symmetrical,  pale  green  changing  at  maturity  to  lemon-yellow,  mottled  with  fawn- 
russet  and  strongly  washed  with  brownish-russet  on  the  side  opposed  to  the  sun;  flesh 
whitish,  semi-fine,  melting,  gritty  around  the  core;  juice  abundant,  vinous  and  saccharine, 
with  an  acidulous  flavor;  second;  Nov. 
Colmar  d'fite.  i.  Card.  Chron.  875,  913.  1860.  2.  Leroy  Diet.  Pom.  1:583,  fig.  1867. 

Attributed  to  Van  Mons  about  1825.  Fruit  small,  obovate  or  globular-obovate, 
smooth,  shining,  greenish-yellow  becoming  quite  yellow  when  ripe,  sprinkled  with  brown 
dots,  having  in  some  seasons  and  places  a  cheek  red  and  almost  transparent;  flesh  yellowish, 
very  melting;  juice  excessively  abundant,  of  honey  sweetness,  rich  flavor,  acidulous, 
pleasantly  aromatic;  first;  Aug.  and  Sept. 
Colmar  Flotow.  i.  Mas  Pom.  Gen.  6:65,  fig.  417.  1880.  2.  Guide  Prat.  79,  246.  1895. 

Named  by  Oberdieck,  who  received  it  unnamed  from  Van  Mons.     Fruit  medium, 
globular-conic,  green,  with  numerous  very  small,  brown  dots  changing  to  dull  lemon- 
yellow  on  maturity;  flesh  whitish,  semi-fine,  buttery;  juice  plentiful,  sweet  and  delicately 
perfumed;  good;  winter. 
Colmar-Hirondelles.     i.  Mas  Pom.  Gen.  1:151,  fig.  76.     1872. 

A  product  of  the  Van  Mons  seed  beds,  catalogued  in  1823.  Fruit  medium,  pyriform 
and  somewhat  swelled  around  the  middle,  green,  speckled  with  brown  dots,  changing  to 
bright  lemon-yellow  on  ripening,  the  exposed  side  being  blushed  with  a  beautiful  red;  flesh 
yellow,  semi-fine,  semi-melting ;  juice  abundant,  sugary,  vinous  and  slightly  perfumed ;  second. 
Colmar  de  Jonghe.  i.  Downing  Fr.  Trees  Am.  724.  1869.  2.  Guide  Prat.  72.  1895. 

J.  de  Jonghe  of  Belgium  originated  this  variety  and  said  of  it,  "  Tree  hardy,  robust, 
vigorous  and  productive,  rather  upright;  young  wood  nut  brown,  with  a  few  gray  specks." 
Fruit  medium,  pyriform,  bright  yellowish-green,  washed  with  brown;  flesh  yellowish,  very 
fine,  semi-melting,  juicy,  perfumed;  first;  Sept.  and  Oct. 

Colmar  de  Mars.     i.  Leroy  Diet.   Pom.   1:586,  fig.     1867.     2.  Mas   Pom.  Gen.  4:139, 
fig.  262.     1879. 

Grown  from  seed  by  M.  Nerad,  Jr.,  nurseryman  at  Lyons,  Fr.,  in  1853.     Fruit  medium, 
globular-ovate,  golden-yellow,  dotted,  veined  and  slightly  rayed  with  russet;  flesh  yellowish, 
fine,  firm  though  melting,  scented;  juice  abundant,  refreshing,  sugary,  savory  and  having 
a  slight  taste  of  musk;  first;  May. 
Colmar  du  Mortier.     i.  Guide  Prat.  89.     1895. 

Fruit  medium,  ovate,  bright  lemon-yellow;  flesh  salmon,  very  fine,  very  melting,  very 
sugary;  first;  Feb. 
Colmar  Navez.     i.  Leroy  Diet.  Pom.  1:586,  fig.     1867.     2.  Hogg  Fruit  Man.  551.     1884. 

Raised  from  seed  by  M.  Bouvier,  Jodoigne,  Bel.  The  first  fruits  were  yielded  in 
1837.  Fruit  large,  globular-obovate,  yellowish-green,  slightly  dotted  with  gray,  clouded 
with  brown-russet,  and  often  washed  with  brick-red  on  the  side  exposed  to  the  sun;  flesh 
white,  rather  fine,  semi-melting;  juice  sufficient,  sugary,  acidulous,  savory,  having  an 
aroma  suggestive  of  musk  and  anis;  first;  Oct. 


344  THE  PEARS  OF  NEW  YORK 

Colmar  Neill.     i.  Downing  Fr.  Trees  Am.  821.     1869.     2.  Hogg  Fruit  Man.  551.     1884. 

From  a  seed  bed  made  by  Van  Mons  in  1815.     Fruit  very  large,  obovate,  smooth, 
glossy,  pale  yellow,  sprinkled  all  over  with  russety  dots  and  stained  with  some  markings 
of  cinnamon-colored  russet;  flesh  white,  buttery,  sweet,  juicy,  vinous  and  of  a  musky 
flavor;  good  to  very  good;  Oct. 
Colmar  Sirand.     i.  Mas  Pom.  Gen.  7:178,  fig.  570.     1881.     2.  Guide  Prat.  63.     1895. 

From  a  seed  bed  of  Winter  Nelis  made  in  1856  by  M.  Pariset,  Curciat-Dongalon, 
Department  Ain,  Fr.     Fruit  medium,  globular-pyriform;  skin  thin  and  tender,  pale  green, 
with  brown  dots,  yellow  when  ripe;  flesh  slightly  yellow,  fine,  melting,  having  a  decided 
scent  of  musk  and  rose;  first;  Dec. 
Colmar  Van  Mons.     i.  Kenrick  Am.  Orch.  192.     1832.     2.  Hogg  Fruit  Man.  551.     1884. 

Colmar  des  Invalides.    3.  Leroy  Diet.  Pom.  1:584,  fig.     1867.     4.  Downing  Fr.  Trees 
Am.  725.     1890. 

Raised  at  Enghien,  Bel.,  in  1808  by  M.  Duquesne,  a  friend  of  Van  Mons.  Fruit 
medium,  globular-turbinate,  irregular;  skin  thick,  dark  green  changing  to  yellow-green  and 
washed  with  red  on  the  side  of  the  sun ;  flesh  yellowish,  buttery  and  melting,  gritty  about 
the  core;  juice  watery;  a  cooking  pear;  Nov.  to  Jan. 

Colmart.     i.  CoxeCult.Fr.  Trees  200.     1817.     2.  Ragan  Nom.  Pear,B.  P.  I.  Bui.  126:83. 
1908. 

An  old  variety  resembling  Bon-Chr6tien  d'Hiver.  Fruit  large,  obovate-obtuse-pyriform; 
stalk  planted  in  a  deep  hollow,  bossed;  skin  smooth,  green,  dotted  with  brown  spots, 
inclines  to  yellow  on  maturity;  flesh  yellowish,  very  fine,  buttery  and  melting;  juice  very 
sweet  and  sprightly;  Jan.  to  Apr. 

Coloma  Carmeliterbime.     i.  Dochnahl  Fuhr.  Obstkunde  2:12.     1856.    2.  Mathieu  Nom. 
Pom.  197.     1889. 

One  of  Count  Coloma's  Belgian  seedlings,  1828.  Fruit  medium,  conic,  covered  all 
over  with  dark  brown-russet,  with  a  dark  blush  when  ripe;  good  for  transportation;  Dec. 
Colorado  Seedless,  i.  Stark  Bros.  Cat.  30.  1913. 

Originated  near  Paonia,  Col.  Tree  vigorous,  healthy,  hardy,  productive;  fruit  large, 
obovate-obtuse-pyriform;  skin  smooth,  dull  greenish-yellow,  with  green  and  russet  dots 
and  a  distinct  reddish  blush;  core  small;  seeds  few,  usually  abortive;  flesh  yellowish-white, 
rather  fine-grained,  tender,  melting,  juicy,  aromatic;  good;  Oct. 

Coloree  de  Juillet.     i.  Mas  Le   Verger  2:43,   fig.   20.     1866-73.     2-  Leroy   Diet.    Pom. 
1:589,  fig.     1867. 

Obtained  by  M.  Boisbunel,  Rouen,  Fr.,  about  1857.     Fruit  medium,  ovate,  regular; 
skin  oily,  bright  yellow,  dotted  with  gray  and  dark  red,  vermilion  on  the  side  next  the 
sun;  flesh  whitish,  semi-fine  and  semi-breaking;  juice  never  abundant,  sweetish,  wanting 
in  sugar  and  perfume;  second;  July. 
Columbia,     i.  Downing  Fr.   Trees  Am.  725.     1869.     2.  Hogg  Fruit  Man.  552.     1884. 

The  original  tree  grew  on  the  farm  of  a  Mr.  Casser,  Westchester  County,  N.  Y.  Fruit 
large,  oblong-obovate,  smooth,  fine,  pale  green  or  golden-yellow  when  ripe,  with  sometimes 
a  soft  orange  tinge  on  its  cheek  and  dotted  with  small,  gray  dots;  flesh  white,  buttery, 
melting,  sweet,  perfumed;  hardly  good;  Nov.  to  Jan. 


THE  PEARS  OF  NEW  YORK  345 

Commandant  Belaieff.     i.  Rev.  Hort.  463.     1906. 

Placed  on  the  market  as  a  new  pear  by  M.  Bruant,  Poitiers,  Fr.,  in  1906.  Fruit 
large,  wrinkled  and  reddened  all  over;  flesh  rather  fine,  juicy,  very  sugary,  strongly  scented; 
first;  end  of  Dec. 

Commissaire  Delmotte.     i.  Ann.    Pom.   Beige   5:15,    fig.     1857.     2.  Leroy   Diet.    Pom. 
1:591,  fig.     1867. 

Gained  by  Xavier  Gre"goire,  Jodoigne,  Bel.;  ripened  first  in  1852  or  '53.  Fruit 
medium  and  above,  globular-turbinate-obtuse,  slightly  bossed;  skin  wrinkled,  lemon- 
yellow,  dotted  and  veined  with  fawn,  shaded  with  gray-russet  and  with  numerous  very 
small,  blackish-gray  stains;  flesh  yellowish,  coarse,  semi-melting,  gritty  at  core;  juice 
abundant,  sugary,  acid,  with  a  delicate  scent;  second;  Nov.  to  Jan. 
Commodore,  i.  Mag.  Hort.  8:60.  1842.  2.  Downing  Fr.  Trees  Am.  570.  1857. 

Van  Mons  seedling  No.  1218.  Fruit  medium,  very  regular,  obovate,  round  and  full 
at  the  crown,  yellow,  with  patches  of  red  and  russet;  flesh  buttery,  melting,  rich,  sweet 
and  good;  Oct.  and  Nov. 

Compotbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:164.     1856.     2.  Mathieu  Nom.  Pom.  198. 
1889. 

Of  French  origin,  attributed  to  1675.     Fniit  medium,  pyriform,  pale  yellow,  entirely 
covered  with  fine,  cinnamon-colored  russet,  becoming  a  dark  golden  green  on  ripening; 
good;  Feb. 
Compote  d'fite.     i.  Mas  Pom.  Gen.  5:107,  fig.  342.     1880. 

Mas  states  he  received  this  variety  in  France  from  T.  Rivers,  Sawbridgeworth,  Eng. 
Fruit  large,  ovate,  bright  green,  speckled  with  brown  dots,  turning  to  pale  yellow  on 
ripening;  flesh  white,  rather  fine,  semi-buttery;  juice  scarcely  sufficient  but  sugary,  a  little 
acid,  slightly  perfumed. 

Comprette.     i.   Horticulturist    2:174.    1847.     2.   Downing   Fr.    Trees   Am.    726.     1869. 
3.  Hogg  Fruit  Man.  552.     1884. 

A  Flemish  seedling.     It  was  exhibited  by  M.  P.  Wilder,  President  of  the  Massachusetts 
Horticultural  Society  at  the  Society's  meeting  in  1844.     Fruit  small,  obtuse-pyriform, 
smooth,  greenish-yellow,  becoming  lemon-yellow,  strewed  with  patches  and  dots  of  russet; 
flesh  white,  buttery,  melting,  juicy,  sweet;  not  of  high  merit;  Nov. 
Comstock.     i.  Elliott  Fr.  Book  393.     1859.     2.  Downing  Fr.  Trees  Am.  727.     1869. 

An  American  variety  which  originated  in  Dutchess  County,  N.  Y.  Fruit  medium, 
obovate,  smooth  and  glossy,  bright  yellow,  with  crimson  cheek;  flesh  white,  crisp  and 
when  well  ripened  has  a  sweet  and  sprightly  flavor;  a  coarse,  cooking  pear;  Nov.  to  Jan. 
Comte  Canal  de  Malabaila.  i.  Mas  Pom.  Gen.  5:139,  fig.  358.  1880. 

Origin  uncertain,  but  probably  German.  Fruit  rather  large,  globular-ovate  or  nearly 
conic,  bright  green,  with  brown  dots,  changing  to  lemon-yellow  and  rather  golden  on  the 
side  of  the  sun;  flesh  white,  fine,  buttery,  sufficient  sweet  juice,  agreeable;  first;  through 
the  winter. 

Comte  de  Chambord.     i.  Guide  Prat.   no.     1876.     2.  Cat.  Cong.   Pom.  France  215,  fig. 
1906. 

Found  at  Nantes,  Fr.,  towards  the  end  of  the  nineteenth  century.     Fruit  medium, 


346  THE   PEARS   OF   NEW   YORK 

turbinate-obtuse,  enlarged  at  the  summit,  narrowed  at  base,  yellow;  flesh  white,  very 
fine,  very  melting  and  juicy,  sugary  and  perfumed;  very  good;  Sept.  and  Oct. 
Comte  d'Egmont.     i.  Hogg  Fruit  Man.  552.     1884. 

Fruit  small,  obovate  or  turbinate,  lemon-yellow,  entirely  covered  with  dots  of  a  fine 
reddish-brown  russet,  which  in  some  parts  are  so  dense  as  to  form  an  irregular  patch 
particularly  around  the  calyx;  flesh  yellow,  melting,  rather  gritty,  very  rich,  sugary, 
delicious;  first;  Nov. 

Comte  de  Flandres.     i.  Leroy  Diet.  Pom.  1:592,  fig.     1867.    2.  Downing  Fr.  Trees  Am. 
727.     1869.     3.  Hogg  Fruit  Man.  552.     1884. 

A  seedling  of  Van  Mons  though  it  did  not  bear  fruit  till  1843.     Fruit  very  large, 
obtuse-pyriform,  mammillate  at  each  end,  rough  to  the  touch,  yellowish-green,  heavily 
covered  with  cinnamon-colored  russet ;  flesh  yellowish-white,  fine,  extremely  melting,  juicy, 
perfumed,  sugary,  quite  devoid  of  seeds;  of  the  highest  merit;  Oct.  to  Dec. 
Comte  de  Lambertye.     i.  Rev.  Hort.  542.     1894.    2.  Guide  Prat.  89.     1895. 

From  seed  of  the  Beurre'  Superfin  sown  by  M.  Tourasse;  exhibited  at  Paris  and  Lyons 
in  1894,  and  obtained  from  the  Pomological  Congress  of  Lyons  a  first  class  certificate. 
Fruit  globular-turbinate,  blonde  or  light  colored,  dusted  over  with  golden  russet ;  flesh  fine, 
melting,  juicy,  sprightly;  Sept.  and  Oct. 
Comte  Lelieur.     i.  Guide  Prat.  47.     1895.     2.  Baltet  Cult.  Fr.  305,  fig.  189.     1908. 

Gained  by  Ernest  Baltet,  nurseryman  at  Troyes,  Fr.,  in  1865.     Fruit  rather  large, 
globular-oval,  yellow,  dotted  with  fawn  and  washed  with  carmine;  flesh  fine,  very  juicy, 
sugary,  with  a  delicious  aroma;  first;  Sept.  and  Oct. 
Comte  de  Meladore.     i.  Mass.  Hort.  Soc.  Rpt.  40.     1871. 

One  of  a  collection  of  forty-two  new  varieties  of  pears  exhibited  by  Marshall  P.  Wilder 
at  the  Exhibition  of  the  Massachusetts  Horticultural  Society  in  1871.     Fruit  medium, 
pyriform,  yellow,  with  reddened  cheek;  flesh  white,  fine-grained,  tolerably  juicy. 
Comte  de  Morny.     i.  Mass.  Hort.  Soc.  Rpt.  40.     1871. 

Exhibited  by  Marshall  P.  Wilder  among  a  collection  of  42  new  varieties  of  pears  at 
the   Exhibition   of  the   Massachusetts   Horticultural   Society  in    1871.     Fruit  medium, 
short-acute-pyriform,   yellowish,  with  a  red  cheek  a  little  obscured  with  russet;  flesh 
yellowish-white,  juicy,  sweet  and  high  flavored. 
Comte  de  Paris,     i.  Downing  Fr.  Trees  Am.  727.     1869.     2.  Hogg  Fruit  Man.  553.     1884. 

A    Van    Mons    seedling.     Fruit    medium,    oblong-obovate-obtuse,    yellowish-green 
thickly  dotted  all  over  with  large,  gray-russet  dots  and  patches,  with  an  orange  blush  next 
the  sun;  flesh  yellowish,  juicy,  brisk,  sweet,  aromatic;  good;  Oct.  to  Dec. 
Comtesse  d'Alost.     i.  Leroy  Diet.  Pom.  1:594,  fig.     1867. 

Origin  uncertain,  but  it  was  being  cultivated  in  France  in  1840  and  in  Germany  in 
1854.  Fruit  medium,  long-conic,  rough  to  the  touch,  russeted,  finely  dotted  with  gray 
and  partially  covered  with  large,  longitudinal  stains;  flesh  yellowish- white,  close-grained, 
very  melting;  juice  very  abundant,  sugary,  acidulous  and  having  a  very  aromatic  savor; 
first;  Nov. 

Comtesse  de  Chambord.     i.  Ann.    Pom.  Beige  7:13,  fig.     1857.     2.  Leroy  Diet.    Pom. 
1:596,  fig.     1867. 


THE  PEARS  OF  NEW  YORK  347 

From  seeds  of  Winter  Nelis  sown  in  1847  by  President  Parigot,  Poitiers,  Depart. 
Vienne,  Fr.,  and  fruited  for  the  first  time  in  1855.  Fruit  medium  and  above,  obovate- 
obtuse-pyrif orm ;  skin  rough,  wrinkled,  very  bright  green,  sprinkled  with  dots  of  greenish- 
gray,  brilliant  yellow  on  the  side  touched  by  the  sun,  and  sometimes  washed  with  bright 
red;  flesh  yellowish-white,  semi-fine,  very  melting,  buttery,  gritty  at  core;  juice  most 
abundant,  sugary,  refreshing,  vinous  and  delicately  aromatic;  first;  Nov.  and  Dec. 
Comtesse  Clara  Frijs.  i.  Guide  Prat.  91.  1876.  2.  Mathieu  Norn.  Pom.  198.  1889. 

Danish.     Fruit  medium  to  large,  pale  yellow,  dotted;  flesh  white,  melting,  juicy, 
sugary,  perfumed;  good;  Aug. 
Comtesse  de  Grailly.     i.  Mas  Pom.  Gen.  1:165,  fig.  83.     1872. 

Introduced  by  Eugene  des  Nouhes,  near  Pouzanges,  Vend6e,  Fr.,  in  1867.  Fruit 
medium,  globular-conic,  flattened  at  the  two  poles,  very  bright  green  changing  to  a 
beautiful  lemon-yellow  on  ripening,  golden  on  the  side  of  the  sun,  sprinkled  with  numerous 
fawn  dots;  flesh  white,  fine,  melting,  rather  granular  at  the  core,  with  abundant  sweet 
juice  and  a  delicate  perfume;  Oct.  and  Nov. 

Comtesse  de  Paris,     i.  Rev.  Hort.  242,  fig.  89.     1898.    2.  Cat.  Cong.  Pom.  France  218, 
fig.     1906. 

Obtained  by  W.  Fourcine,  Dreux,  Fr.,  about  1893.     Fruit  medium,  long-pyriform, 
bent  toward  stem,  greenish- yellow,  tinted  with  fawn  around  the  stem  and  calyx  and  dots 
of  russet  over  the  rest  of  the  skin;  flesh  white,  semi-fine,  melting,  extremely  juicy,  very 
sugary,  mild  flavor;  good;  Dec. 
Condorcet.     i.  Leroy  Diet.  Pom.  1:597,  %•     1867. 

Of  unknown  origin;  named  after  the  Marquis  of  Condorcet.  Fruit  below  medium 
or  small,  turbinate,  acute  and  undulating  at  base,  but  sometimes  somewhat  obtuse  and 
mammillate,  always  mammillate  at  crown,  bright  yellow,  dotted,  streaked  and  patched 
with  russet;  flesh  white,  semi-fine,  melting,  slightly  gritty  at  core;  juice  enough,  sugary, 
aromatic,  rather  savory;  second;  Sept. 

Conference,      i.    Nicholson    Diet.    Card.    3:51.      1900.     2.   Garden    62:367,    fig.     1902 
3.  Bunyard  Handb.  Hardy  Fr.  166.     1920. 

Named  after  the  National  (British)  Pear  Conference  of  1885.  Originated  by  Rivers, 
the  English  pomologist,  and  introduced  in  1894.  It  is  now  grown  in  enormous  quantities 
in  England  for  market  purposes  and  is  said  to  be  one  of  the  most  regular  cropping  varieties. 
Tree  a  moderate  grower,  very  productive.  Fruit  medium  to  above,  slightly  long-gourd- 
shaped,  even,  smooth,  shining  green,  dotted  with  russet;  stem  long,  woody;  calyx  open  in 
a  shallow  basin;  flesh  pale  yellow,  slight  pinkish  tinge,  melting,  very  juicy,  sweet,  good; 
Oct.  and  Nov. 
Congres  de  Gand.  I.  Guide  Prat.  73.  1895. 

A  Belgian  variety  distributed  by  Daras  de  Naghin  of  Antwerp.  Fruit  medium, 
pyriform,  fawn  color;  flesh  white,  melting;  good;  Oct. 

Congres  Pomologique.     i.  Leroy  Did.   Pom.  1:598,  fig.     1867.     2.  Downing  Fr.   Trees. 
Am.  728.     1869. 

Raised  by  Boisbunel,  Rouen,  1854.  Fruit  above  medium,  turbinate,  globular  and 
bossed;  skin  rough,  olive-yellow,  slightly  dotted  with  brown,  more  or  less  clouded  with 


348  THE    PEARS   OF   NEW   YORK 

pale  red  on  the  cheek  next  the  sun;  flesh  yellowish- white,  fine,  melting,  juicy,  sugary, 
acidulous,  having  a  pleasant  flavor  of  musk;  first;  Nov.  and  Dec. 
Conkleton.     i.  Ragan  Nom.  Pear,  B.  P.  I.  Bui.  126:85.     I9°8- 

Raised  in  Texas  from  seed  of  Le  Conte.     Cataloged  as  "  new  "  in  1902. 
Conklin.     i.  Downing  Fr.  Trees  Am.  728.     1869. 

Originated  in  Westchester  County,  N.  Y.     Fruit  medium  large,  oblate-obtuse-pyriform, 
greenish-yellow  sprinkled  with  green  and  brown  dots,  russeted;  flesh  yellowish,  coarse, 
half  melting,  sweet,  juicy;  good;  Sept. 
Connecticut.     I.  Field  Pear  Cult.  272.     1858. 

Raised  in  Connecticut.     Fruit  medium,  oblate,  yellowish-green;  quality  poor. 
Conseiller  de  Hollande.     i.  Hogg  Fruit  Man.  554.     1884. 

Fruit  large,  pyramidal,  golden-yellow,  much  covered  with  rather  rough,  cinnamon- 
colored  russet,  with  a  warm  orange  glow  on  the  sun-exposed  side,  with  some  streaks  of 
crimson,  and  some  green  specks  and  large  dots  on  the  shaded  side;  flesh  firm  and  crisp, 
yellowish,  not  melting,  deficient  in  juice,  sweet  and  with  a  musky  aroma;  handsome  but 
third  rate;  Oct. 

Conseiller  Ranwez.     i.  Leroy  Diet.  Pom.  1:599,  fig.     1867.     2.  Hogg  Fruit  Man.   554. 
1884. 

Raised  by  Van  Mons;  it  fruited  in  1841.  Fruit  large,  pyramidal,  bright  green,  covered 
with  fawn  dots,  becoming  yellow  within  a  day  or  two  of  its  ripening;  flesh  fine-grained, 
half-buttery,  tender;  juice  plentiful,  sugary,  vinous  and  delicately  perfumed;  good  but 
variable;  Oct.  and  Nov. 

Constant  Claes.     i.  Guide   Prat.   108,     260.     1876.     2.  Mas   Pom.  Gen.   7:91,   fig.  526. 
1881. 

A  Belgian  variety  distributed  in  1863  by  de  Jonghe.  Fruit  medium  or  rather  large, 
conic-pyriform;  skin  thin  and  slender,  pale  green,  washed  on  ripening  with  light  orange-red; 
flesh  white,  fine,  melting;  juice  abundant,  sweet,  vinous  and  pleasantly  scented;  first;  Sept. 
Cooke.  i.  Downing  Fr.  Trees  Am.  484.  1857.  2.  Elliott  Fr.  Book  372.  1859. 

Place  of  origin,  King  George  County,  Va.  Introduced  by  H.  R.  Roby,  Fredericks- 
burg,  Va.  Fruit  rather  large,  irregularly  pyramidal,  pale-yellow;  flesh  juicy,  buttery, 
melting,  sweet,  rich,  vinous;  mid-season. 

Copia.     i.  Mclntosh   Bk.   Card.   2:455.     1855.     2.  Downing  Fr.   Trees  Am.  571.     1857. 
3.  Ibid.  729.     1869. 

Originated  about  the  middle  of  last  century  at  Philadelphia.     Fruit  large,  yellow, 
with  specks  of  russet,  broad-turbinate;  flesh  sugary,  rather  coarse,  somewhat  resembling 
the  Beurre"  Diel  in  flavor;  good;  Sept.  and  Oct. 
Cornelie  Daras.     i.  Guide  Prat.  89.     1895. 

Distributed  by  Daras  de  Naghin  of  Antwerp,  Bel.     Fruit  medium,  globular,  lemon- 
yellow;  flesh  fine,  melting,  juicy,  sugary  and  well  perfumed;  Nov.  and  Dec. 
Cornemuse.     i.  Card.  Chron.  335.     1862.     2.  Leroy  Diet.  Pom.  1:602,  fig.     1867. 

This  is  one  of  the  most  ancient  French  pears  and  was  cultivated  in  1628  at  Orleans, 
Le  Lectier  tells,  under  the  name  Chair  de  Fille  but  a  little  later  under  that  of  Cornemuse, 
it  being  described  by  Claude  Saint-Etienne  in  1670.  Fruit  below  medium,  long,  somewhat 


THE    PEARS   OF   NEW   YORK  349 

gourd-shaped,  narrow  and  undulating  towards  the  stem,  golden-yellow,  shining,  speckled 
with  gray  dots  on  the  shaded  side  and  with  dull  yellow  on  side  exposed,  and  also  extensively 
washed  with  carmine  on  the  same  side;  flesh  yellowish-white,  fine,  semi-melting;  juice 
abundant,  acidulous,  sugary  and  aromatic;  first;  July. 
Cornewell.     i.  Am.  Pom.  Soc.  Rpt.  59.     1858.     2.  Mag.  Hort.  26:64.     1860. 

A  variety  of  unknown  origin  which  about  1830-5  was  disseminated  by  the  "  Vermont 
grafters  "  who  travelled  the  country  setting  grafts  for  those  who  desired.  Fruit  medium, 
globular,  greenish-yellow,  much  russeted,  and  with  many  dark  and  purple  specks;  flesh 
yellowish-white,  tender,  melting,  juicy,  vinous,  spicy  and  rather  astringent;  good;  Sept. 
Coter.  i.  Mag.  Hort.  12:149.  1846.  2.  Downing  Fr.  Trees  Am.  729.  1869. 

One  of  Van  Mons'  seedlings.     Fruit  medium,  varying  from  obtuse  to  acute-pyriform. 
light  green  or  yellowish  with  russet  dots  and  patches;  flesh  whitish,  tender,  juicy,  vinous; 
good;  Oct.  to  Dec. 
Coule-Soif  de  Cerutti.    I.  Mas  Pom.  Gen.  5:15,  fig.  296.     1880. 

Origin  unknown  but  was  named  after  a  druggist  named  Cerutti  of  Camburg,  Saxe- 
Meiningen,  Ger.,  who  propagated  it  in  the  environs  of  that  village.  Fruit  medium,  turbi- 
nate,  very  bright  green,  speckled  with  dots  of  bright  brown,  changing  to  yellow  on  ripening; 
flesh  whitish,  a  little  transparent,  coarse,  semi-melting;  juice  very  plentiful,  sugary,  refresh- 
ing; good;  Sept. 

Courte-queue  d'Automne.     i.  Leroy  Diet.   Pom.  1:603,  %•     l867-    2-  Guide  Prat.  91. 
1876. 

Raised  by  Leroy  in  his  nurseries  at  Angers,  it  bore  its  first  fruit  in  1863.  Fruit  medium, 
globular,  irregular,  one  side  usually  less  swelled  than  the  other,  bright  green,  dotted  with 
brown,  much  stained  with  russet  and  blushed  with  tender  rose  on  the  exposed  side;  flesh 
white,  very  fine,  semi-melting;  juice  abundant,  sugary,  having  a  delicate  scent  and  a  most 
agreeable  tartish  flavor;  first;  Oct. 
Courte-queue  d'Hiver.  i.  Guide  Prat,  no,  260.  1876.  2.  Ibid.  66.  1895. 

Obtained  by  Boisbunel,  Rouen,  Fr.     Fruit  large,  gray;  flesh  fine,  very  melting,  sugary 
and  perfumed,  slightly  musky;  Mar.  to  May. 
Cousin  Blanc,     i.  Mas  Pom.  Gen.  5:133,  fig.  355.     1880. 

Of  Flemish  origin.     Cataloged  by  M.  Jahn,   1864.     Fruit  medium,  globular-conic, 
very  pale  green,  sprinkled  with  very  fine  points  of  fawn;  flesh  white,  slightly  tinted  with 
yellow,  semi-fine  and  melting,  fairly  full  of  richly  saccharine  juice  having  a  fresh  and 
pleasant  flavor  of  almond. 
Couteau.     i.  Parkinson  Par.  Ter.  593.     1629. 

Mentioned  by  John  Parkinson  in  1629  in  a  list  of  pears  grown  in  England  at  that 
time  as  a  pear  that  is  "  neither  good  one  way  nor  other." 
Craig,     i.  Ohio  Hort.  Soc.  Rpt.  177,  fig.     1885-86. 

Early  Buiier  of  Indiana.     2.  Hooper  W.  Fr.  Book  154.     1857. 

One  of  several  seedling  pear  trees  brought  from  Vincennes,  Ind.,  by  John  Wright 
and  planted  at  Vevay,  Ind.,  in  1804.  Fruit  very  small,  globular-acute-pyriform,  pale 
lemon-yellow,  with  faint  indication  of  blush  and  many  minute,  russet  dots;  flesh  white, 
juicy,  rather  firm,  pleasant;  fair,  becomes  mealy  when  fully  ripe;  June. 


35O  THE    PEARS   OF   NEW   YORK 

Craig  Favourite,     i.  Hogg  Fruit  Man.  554.     1884.     2.  Mathieu  Nom.  Pom.  199.     1889. 

A  valuable  autumn  dessert  pear  in  Scotland;  raised  in  the  neighborhood  of  Perth, 
for  which  climate  it  is  admirably  adapted.  Fruit  medium,  obovate-turbinate,  yellowish- 
green  in  the  shade,  almost  entirely  covered  with  thin  russet  which  is  again  covered  with 
dots  and  patches  of  coarser  russet  and  next  the  sun  dull  red,  streaked  with  livelier  red, 
mottled  with  orange  and  thickly  strewed  with  large,  gray-russety  dots;  flesh  white,  semi- 
buttery,  juicy,  sugary,  perfumed;  dessert;  Sept. 

Crassane.     i.  Duhamel  Trait.  Arb.  Fr.  2:166,  PI.  XXII.     1768.     2.  Downing  Fr.  Trees 
Am.  728.      1869. 

Bergamotte  Crassane.     3.  Ann.   Pom.  Beige  2:61,  fig.     1854.     4.  Leroy  Did.   Pom. 
1:231,  fig.     1867. 

An  ancient  pear  of  obscure  origin.  In  the  middle  of  the  seventeenth  century  it  was 
introduced  for  cultivation  in  France  by  La  Quintinye,  gardener  to  King  Louis  XIV.  It 
appears  to  have  derived  its  name  from  the  Latin  word  crassus  which  signifies  thick.  Some 
authorities  have  suggested  it  was  named  after  the  celebrated  Roman  Consul  Marcus 
Lucinius  Crassus  who,  with  Julius  Caesar  and  Pompey,  formed  the  first  triumvirate,  and 
who  died  53  B.  C.  The  balance  of  authority  is  in  favor  of  its  having  had  a  French  origin. 
By  Belgian  and  some  French  and  German  writers  it  is  known  as  the  Bergamotte  Crassane. 
Fruit  medium  and  above,  globular,  bossed,  flattened  at  extremities,  bright  greenish-yellow, 
veined  and  dotted  with  fawn;  flesh  buttery,  melting,  tender,  of  a  rich  sugary  flavor  and 
perfume;  a  dessert  pear  of  formerly  high  reputation  but  rather  superseded;  Oct.  to  Dec. 
Crassane  Libotton.  i.  Mas  Pom.  Gen.  1:13,  fig.  7.  1872. 

According  to  the  catalog  of  Van  Mons  this  is  a  gain  of  a  M.  Libotton  and  is  probably 
Belgian.     Fruit  small,  almost  a  globe,  depressed  at  both  poles;  skin  thick,  intense  green, 
dotted  with  black  spots,  sometimes  blushed  on  ripening;  flesh  white,  semi-fine  and  melting, 
sweet,  vinous,  agreeably  perfumed;  suitable  for  large  orchards;  Sept.  and  Oct. 
Crassane  du  Mortier.     i.  Guide  Prat.  77.     1895. 

Obtained  by  B.  C.  Mortier  in  France.  Fruit  rather  large,  turbinate,  yellow  marked 
with  green;  flesh  very  melting  and  juicy;  first;  Nov. 

Crawford,     i.  Downing  Fr.    Trees  Am.  335.     1845.     2.  Ibid.   729.     1869.     3.  Bunyard- 
Thomas  Fr.  Card.  139.     1908. 

Chalk.    4.  Bunyard  Handb.  Hardy  Fr.  163.     1920. 

This  tree,  probably  of  Scotch  origin,  grows  to  a  large  size  in  the  orchards  of  Kent, 
Eng.,  and  is  often  planted  on  the  windy  sides  of  plantations  as  a  protection  to  other  trees. 
Tree  stout,  remarkably  productive.  Fruit  below  medium,  obovate,  pale  green,  with 
faintest  red  blush;  stem  stout,  medium  short,  fleshy;  calyx  open,  in  a  shallow  basin;  flesh 
nearly  white,  mealy,  sweet,  juicy;  flavor  nil;  Aug. 
Crede  Kegelformige  Zuckerbirne.  i.  Dochnahl  Fuhr.  Obstkunde  2:48.  1856. 

A  German  variety  cultivated  in  Hesse  and  Franconia  in  1828.     Fruit  medium,  conic, 
covered  with  cinnamon-russet,  somewhat  blushed;  flesh  granular,  sweet,  with  an  agreeable 
cinnamon  flavor;  good;  Sept. 
Crede  Sommerrusselet.     i.  Dochnahl  Fuhr.  Obstkunde  2:47.     1856. 

Reported  from  Upper  Hesse,  Ger.,  in  1833.  Fruit  small,  pyriform,  light  yellow, 
blushed  with  light  red;  flesh  soft,  aromatic;  very  fruitful,  excellent;  Sept. 


THE   PEARS   OF   NEW   YORK  351 

Crisco.     i.    U.  S.  D.  A.  Rpt.  288.     1893. 

A  seedling  of  Seckel  raised  in  North  Carolina  by  Robert  Crisco.     Fruit  roundish, 
below  medium  in  size,  greenish-yellow,  nearly  covered  with  russet;  dots  numerous;  calyx 
small,  closed,  in  a  moderately  deep  basin;  stem  medium,  stout,  fleshy  at  base;  cavity  small; 
flesh  greenish-white,  fine,  juicy,  mild  subacid,  almost  sweet;  good  to  very  good. 
Crnivka.     i.  Loschnig  Mostbirnen  10,  fig.     1913. 

A  Russian  wild  pear.     Fruit  small,  globular,  rather  acute  toward  stalk,  yellowish- 
green,  with  some  brown-russet;  flesh  white,  agreeable;  a  good  wild  pear;  Sept. 
Crocker.     I.    U.  S.  D.  A.  Yearbook,  497,  PI.  LX.     1905. 

Originated  in  an  orchard  planted  by  gold  miners  near  Loomis,  Cal.,  about  1850  and 
known  locally  as  Crocker  Bartlett.  Fruit  medium,  oblong-obovate-pyriform,  somewhat 
angular,  golden-yellow,  netted  and  russeted;  stem  medium  to  long,  slender,  obliquely 
inserted;  calyx  small,  closed,  in  a  deep,  abrupt  basin;  flesh  yellowish,  buttery,  juicy,  mild 
subacid  to  sweet;  very  good;  Jan.  to  Mar. 

Croft  Castle,     i.  Mag.  Hort.  8:60.     1842.     2.  Ibid.   13:154.     1847.     3.  Mas  Le   Verger 
3:Pt.  2,  121,  fig.  157.     1866-73. 

Raised  by  T.  A.  Knight,  former  President  of  the  London  Horticultural  Society.     Fruit 
medium,  globular  at  the  stalk  end,  greenish-yellow,  covered  with  large,  brown  dots  and 
russet  markings;  flesh  whitish,  a  little  gritty  but  melting,  juicy,  rich,  sugary,  and  perfumed; 
an  excellent  dessert  pear;  Oct. 
Cross,     i.  Mag.  Hort.  7:132,  fig.  8.     1841.     2.1^.20:138.     1854. 

Originated  with  a  Mr.  Cross,  Newburyport,  Mass.     Fruit  medium,  globular-ovate, 
smooth,  deep  yellow,  red  on  the  sunny  side,  covered  with  russet  dots,  patches  of  russet 
around  the  eye;  flesh  yellowish-white,  tender,  juicy,  of  a  rich,  spicy  flavor;  a  handsome 
and  excellent  fruit;  Dec. 
Crouch,     i.  Downing  Fr.  Trees  Am.  730.     1869. 

Originated  at  Colchester,  Conn.     Fruit  below  medium,  globular,  inclining  to  oblate, 
pale  yellow,  netted  and  patched  with  russet,  many  russet  dots;  flesh  whitish,  juicy,  melting, 
sweet,  pleasant;  good;  Sept. 
Crow.     i.  John  S.  Kerr  Cal.  n.     1898. 

Described  by  John  S.  Kerr,  Sherman,  Tex.,  as  new  in  his  catalog  of  1898.     Fruit 
said  to  be  like  Bartlett  in  shape  and  color;  finest  flavor;  Sept. 
Cullem.     i.  Mas  Pom.  Gen.  4:165,  fig.  275.     1879. 

From  Van  Mons.  Fruit  medium,  pyriform-ovate,  tender,  green,  dotted  with  fine 
specks  of  brown-fawn  passing  to  pale  whitish-yellow  on  ripening,  with  the  cheek  exposed 
to  the  sun  blushed  with  red  and  golden  hues;  flesh  yellowish-white,  rather  transparent,  firm 
and  yet  melting ;  abundant  juice  with  flavor  recalling  that  of  the  old  White  Doyenne ;  good 
in  quality,  but  a  poor  bearer;  Oct.  and  Nov. 

Cumberland,     i.  Kenrick  Am.  Orch.  168.     1832.     2.  Mag.  Hort.  26:508.     1860.     3.  Leroy 
Diet.  Pom.  i:6o8,figs.     1867.     4.  Downing  Fr.  Trees  Am.  730.     1869. 

Alexandre  Bivort  and  M.  de  Jonghe  declared  that  this  variety  was  one  of  Van  Mons' 
seedlings  while  Downing,  Kenrick  and  Manning  affirmed  it  to  be  a  native  of  Cumberland, 
R.  I.  The  conflicting  opinion  is  explained  by  the  fact  that  the  Cumberland  of  the  first 


352  THE  PEARS  OF  NEW  YORK 

parties  is  really  Henkel.  Fruit  large,  obovate-pyriform,  pale  yellow  on  the  shaded  side 
and  greenish-yellow  on  the  side  of  the  sun,  dotted  with  gray-russet  and  having  some  russet 
patches;  flesh  white,  semi-fine,  dense,  melting,  very  juicy,  sugary,  acidulous,  rather  pleas- 
antly flavored,  slightly  perfumed;  second;  Sept. 

Cure  d'Oleghem.     i.  Leroy  Diet.   Pom.   1:613,  fig.     1867.     2.  Mas   Pom.  Gen.  4:171, 
fig.  278.     1879. 

Probably  of  Belgian  origin,  having  been  described  by  Bivort  in  1852  and  placed  in 
the  General  List  of  fruits  cultivated  in  the  garden  of  the  Society  of  Van  Mons  in  1857. 
Fruit  small,  globular,  bossed,  larger  on  one  side,  than  on  the  other,  greenish-yellow,  dotted 
all  over  with  russet  and  extensively  washed  with  the  same  around  the  stem;  flesh  white, 
fine,  melting,  gritty  at  center;  juice  scanty,  little  sugar,  no  perfume,  very  acid;  third; 
Oct. 
Cushing.  i.  Prince  Pom.  Man.  1:144.  1832.  2.  Downing  Fr.  Trees  Am.  730.  1869. 

A  native  pear  which  originated  on  the  farm  of  Col.  Washington  Cushing,  Hingham, 
Mass.  It  was  introduced  to  notice  at  the  first  annual  show  of  the  Massachusetts  Horti- 
cultural Society  in  1829.  Fruit  medium,  somewhat  variable  according  to  cultivation  and 
soil,  obovate-obtuse,  light  greenish-yellow,  sometimes  blushed  with  dull  red  on  the  sunny 
side  and  sprinkled  all  over  with  russety  dots;  flesh  fine,  white,  melting,  juicy,  agreeably 
sprightly,  rich;  very  good,  among  the  best  autumn  pears;  Sept. 
Czernowes.  I.  Mas  Pom.  Gen.  7:17,  fig.  489.  1881. 

Of  unknown  origin.     Fruit  medium,  turbinate-obovate  or  pyriform-obovate,  often 
bossed;  when  ripe  is  a  brilliant  lemon-yellow,  with  some  dots  except  on  the  side  of  the  sun 
which  is  tinged  with  light  orange-red;  flesh  white,  fine,  buttery,  melting,  with  abundant 
sugary  juice,  slightly  musky,  agreeable;  first;  Sept. 
D'Amboise.     i.  Decaisne  &  Naudin  Man.  Amat.  Jard.  4:464. 

Fruit  medium,  oblate  or  turbinate,  greenish-yellow,  washed  with  very  bright  red, 
marked  with  brown  around  the  stem;  flesh  very  white,  sweet,  without  scent. 
D'Arad.     i.  Mas  Pom.  Gen.  5:187,  fig.  382.     1880. 

A  Hungarian  variety;  probably  originated  in  the  County  of  Arad  in  the  west  of 
Transylvania.  Fruit  medium,  an  almost  perfect  ellipsoid;  skin  rather  thick,  water-green, 
often  nearly  covered  with  brown-russet;  flesh  yellowish,  semi-fine,  buttery,  melting,  full 
of  richly  saccharine  juice,  vinous  and  perfumed;  good;  Sept. 

D'Auch.     i.  Lindley  Guide  Orch.  Card.  397.     1831.     2.  Decaisne  &  Naudin  Man.  Amat. 
Jard.  4:473- 

This  pear  greatly  resembles  Colmar  in  almost  every  respect  and  has  often  been  con- 
fused with  it.  It  is,  however,  more  full  next  the  stalk  and  arrives  at  maturity  somewhat 
later  and  its  flesh  has  a  higher  flavor.  D'Auch  was  introduced  into  England  before  1817 
by  the  Duke  of  Northumberland.  Fruit  very  large,  long,  bossed,  irregular,  obtuse;  skin 
a  lively  yellow  washed  with  orange-red;  flesh  breaking,  sweet;  not  high  in  quality. 
D'CEuf.  i.  Duhamel  Trait  Arb.  Fr.  2:157.  1768.  2.  Leroy  Diet.  Pom.  2 : 470,  fig.  1869. 
3.  Guide  Prat.  55,  256.  1895. 

A  Swiss  pear  largely  grown  in  the  neighborhood  of  Basle.  The  botanist  Valerius 
Cordus  described  it  in  1561.  Fruit  small,  oval,  greenish-yellow,  strewed  with  gray-russet 


THE  PEARS  OF  NEW  YORK  353 

dots,  more  or  less  tinged  with  red  on  the  side  of  the  sun;  flesh  white  and  semi-fine,  semi- 
breaking  or  melting,  rich,  sugary,  musky;  juice  abundant;  second;  Aug. 
Daimyo.     i.  W.  N.  Y.  Hort.  Soc.  Rpt.  129.     1888.    2.  Guide  Prat.  105.     1895. 

A  Japanese  variety.     Fruit  medium,  roundish-pyriform,  clear  yellow  with  minute 
pale  or  brownish  dots;  stem  long,  curved,  slender,  set  in  a  slight  depression;  calyx  open, 
in  a  shallow  basin;  flesh  white,  coarse,  crisp;  poor;  Oct.  and  Nov. 
Dallas,     i.  Mag.  Hort.  11:252.     1845.    2.  Downing  Fr.  Trees  Am.  730.     1869. 

In  1843  this,  one  of  Governor  Edwards'  seedlings  raised  at  New  Haven,  Conn.,  was 
exhibited  to  the  Massachusetts  Horticultural  Society.  Fruit  medium,  obovate-obtuse- 
pyriform,  dull  yellow,  thickly  interlaced  with  cinnamon-russet  sprinkled  with  crimson 
and  russet  dots;  flesh  yellowish-white,  fine,  melting,  buttery,  juicy,  aromatic;  good;  Oct. 
to  Dec. 
Dame.  i.  Leroy  Diet.  Pom.  2:1,  fig.  1869.  2.  Mathieu  Nom.  Pom.  200.  1869. 

For  two  and  a  half  centuries  this  variety  has  been  known  in  the  Department  of  Maine- 
et-Loire  under  the  name  of  Dame,  though  in  one  district  it  bore  the  name  of  des  Buhards. 
Fruit  medium,  globular-ovate,  mammillate  around  calyx;  skin  rough,  grass-green,  dotted 
with  fawn  at  each  end  and  sprinkled  with  gray  specks;  flesh  whitish,  semi-fine,  tender, 
semi-melting,  gritty;  juice  sufficient,  sweet,  acidulous,  rather  well  flavored;  third;  Sept. 
Dame-verte.  i.  Leroy  Diet.  Pom.  2:3,  fig.  1869.  2.  Mas  Pom.  Gen.  1:139,  %•  7°- 
1872. 

Attributed  to  Van  Mons  about  the  beginning  of  the  nineteenth  century.  Fruit  above 
medium,  obtuse-conic,  skin  thick,  yellowish-olive,  sprinkled  with  green  dots  changing  to 
bright  yellow  and  on  the  side  of  the  sun  occasionally  touched  with  crimson;  flesh  yellowish- 
white,  rather  coarse,  semi-melting,  rather  gritty  at  the  center,  with  plenty  of  sweet  juice, 
acid  but  rather  savory;  second;  Aug. 
Darimont.  i.  Lindley  Guide  Orch.  Card.  369.  1831.  2.  Prince  Pom.  M an.  2 : 200.  1832. 

A  Flemish  pear  new  in  the  early  part  of  the  nineteenth  century.     Fruit  medium, 
oblong,    tapering    somewhat    toward    the    stalk,    yellowish-gray-russet,    sprinkled   with 
numerous  scabrous  specks;  flesh  white,  gritty,  melting,  with  a  saccharine,  slightly  musky 
and  somewhat  astringent  juice;  Sept.  and  Oct. 
Darlington,     i.  Downing  Fr.  Trees  Am.  731.     1869. 

An  American  variety;    origin  unknown.     Fruit  large,  oblate-obtuse-pyriform,  pale 
yellow,  some  crimson  at  times  on  the  side  of  the  sun,  netti-ngs  and  patches  of  russet  and 
russet  dots;  flesh  whitish,  coarse,  sweet;  moderate  quality;  rots  at  core;  Sept. 
Dathis.     i.  Leroy  Diet.  Pom.  2:4,  fig.     1869. 

Origin  not  clear,  but  it  was  cultivated  in  France  before  the  middle  of  the  last  century. 
Fruit  large,  turbinate  and  very  swelled,  one  side  being  often  more  so  than  the  other,  bright 
yellow  passing  to  grayish-yellow  on  the  cheek  touched  by  the  sun,  dotted  with  green; 
flesh  whitish,  semi-fine,  half -breaking,  gritty  at  center;  juice  deficient,  sugary;  second;  Oct. 
David,  i.  Guide  Prat.  91.  1876. 

Fruit  rather  coarse,  of  handsome  pyramidal  form,  yellowish-green  washed  with  purple; 
flesh  breaking;  first  quality  for  cooking  purposes;  Apr.  and  May. 
David  d'Angers.     i.  Guide  Prat.  91.     1876.     2.  Leroy  Diet.  Pom.  2:6,  fig.     1869. 
23 


354  THE   PEARS   OF   NEW   YORK 

Raised  from  seed  by  Andre"  Leroy  in  1865.     Fruit  medium  to  large,  turbinate-obtuse, 
rather  pentagonal,  mammillate  at  calyx,  bright  yellow,  finely  dotted  with  fawn;  flesh 
white,  fine,  melting,  juicy,  sugary,  acidulous,  savory,  pleasantly  perfumed;  first;  Feb.  to 
Apr. 
Davis,     i.  Mag.  Hort.  23:107.     1857.     2.  Downing  Fr.  Trees  Am.  731.     1869. 

A  seedless  native  pear  found  about  1837  by  a  Mr.  Davis,  six  miles  from  Philadelphia, 
on  the  Westchester  Road.     Fruit  small;    variable  in  form,  sometimes  globular,  usually 
obtuse-pyriform,  yellowish,  much  russeted;  flesh  buttery,  aromatic,  melting,  sweet,  rather 
coarse,  somewhat  vinous;  good;  Oct. 
De  Cerciaux.     i.  Baltet  Cult.  Fr.  373.     1908. 

A  variety  good  for  perry  and  for  drying.     The  juice  is  amber-colored,  perfumed  and 
of  an  agreeable  flavor;  Oct.  and  Nov. 
De  Chasseur,     i.  Mas  Pom.  Gen.  3:89,  fig.  141.     1878. 

A  seedling  of  Van  Mons  which  produced  fruit  in  1842.  Fruit  medium,  pyriform-ovate, 
slightly  obtuse;  skin  rather  thick  and  tough,  pale  green,  sprinkled  with  gray-brown  dots, 
becoming  at  maturity  bright  yellow,  a  good  deal  shaded  with  brown-russet;  flesh  white, 
slightly  tinged  with  green,  semi-fine,  melting;  juice  plentiful,  sweet,  pleasantly  perfumed; 
good;  Sept.  and  Oct. 
De  Croixmare.  i.  Baltet  Cull.  Fr.  372.  1908. 

A  good  perry  pear  cultivated  in  France.     Fruit  small,  very  good,  especially  for  the 
manufacture  of  alcohol;  has  little  tannin.     The  juice  is  colorless;  Sept.  and  Oct. 
De  Duvergnies.     i.  Card.  Chron.  463.     1863.     2.  Leroy  Diet.  Pom.  2:119,  fig.     1869. 

Kostliche  Van  Mons.    3.  Dochnahl  Fuhr.  Obstkunde  2:124.     1856. 

Originated  by  Van  Mons;  fruited  in  1821.  Downing  describes  this  pear  under  the 
name  Delices  Van  Mons  and  gives  as  a  synonym  Delices  de  Mons,  but  since  these 
names  are  also  synonyms  of  Viconte  de  Spoelberg,  a  very  different  variety,  the  name 
originally  given  by  Van  Mons  is  to  be  preferred.  Fruit  medium  and  often  larger,  obtuse, 
long-ovate,  regular  and  bold  in  contour;  surface  uneven,  slightly  constricted  near  the 
top,  and  slightly  mammillate;  skin  thin,  rough  to  the  touch,  lemon-yellow,  dotted  all 
over  with  greenish-gray,  generally  vermilioned  on  the  cheek  exposed  to  the  sun;  flesh 
yellowish-white,  fine  or  semi-fine,  melting,  granular  around  the  core;  juice  abundant, 
saccharine,  vinous,  sourish,  with  a  peculiar  and  delicious  aroma;  first;  Oct. 
De  Fer.  i.  Leroy  Diet.  Pom.  2:152,  fig.  1869. 

According  to  Leroy  this  pear  is  at  least  four  centuries  old  and  originated  in  Germany, 
where  Cordus  described  it  about  1544  under  the  name  of  Pear  of  Os.  Fruit  above  medium 
and  often  large;  form  variable,  at  times  prolonged  like  Calebasse,  more  generally  turbi- 
nate-ovate  or  turbinate-globular;  stem  obliquely  planted;  skin  slightly  wrinkled,  bright 
yellowish-green,  more  or  less  vermilioned  on  the  side  next  the  sun,  covered  with  large, 
gray  dots  and  some  streaks  of  brown-russet ;  flesh  very  white,  semi-fine,  hard  and  breaking, 
lacking  in  juice,  sweetish,  deficient  in  perfume;  third;  Jan.  to  Mar.  or  Apr. 
De  Fosse,  i.  Leroy  Diet.  Pom.  2:191,  fig.  1869. 

A  very  ancient  French  variety  mentioned  by  Le  Lectier  in  his  catalog  of  1628.     Fruit 
below  medium  and  often  small,  globular-turbinate,  clear  yellow  dotted  and  netted  with 


THE    PEARS   OF   NEW   YORK  355 

russet;    flesh  white,   semi-fine,   firm,   semi-breaking,   scented;    juice  abundant,   sugary, 
acidulous;  very  musky;  second  or  third;  Aug.  and  Sept. 
De  Lamartine.     i.  Leroy  Diet.  Pom.  2:325,  fig.     1869. 

Lamartine.     2.  Downing  Fr.  Trees  Am.  797.     1869. 

Raised  by  Bivort,  director  of  the  nurseries  of  the  Society  of  Van  Mons  and  first  reported 
in  1850.  Fruit  small,  globular  or  turbinate,  flattened,  often  irregular  and  bossed,  olive- 
green,  dotted  and  very  much  covered  with  russet;  flesh  white,  coarse,  melting,  generally 
gritty  around  the  core;  juice  sufficient,  sweet,  musky  and  delicate;  second,  or  third 
when  the  flesh  is  excessively  gritty;  Nov. 

De  Louvain.     i.  Leroy  Diet.  Pom.  2:363,  fig.     1869.     2.  Downing  Fr.   Trees  Am.  734. 
1869. 

Raised  by  Von  Mons  in  1827  and  published  in  1834.  Fruit  above  medium,  obtuse- 
turbinate,  clear  grass-green  or  dull  yellow,  much  covered  with  fine  dots  of  gray-russet 
and  stains  of  russet;  flesh  whitish,  semi-fine  and  semi-melting;  juice  abundant,  saccharine, 
vinous,  with  a  delicate  flavor  and  perfume  of  musk;  second;  Sept. 

De  Pretre.     i.  Duhamel    Trait.   Arb.  Fr.  2:190.     1768.    2.  Mag.  Hort.  9:131.     1843. 
3.  Leroy  Diet.  Pom.  2:550,  fig.     1869. 

A  very  old  French  pear  just  mentioned  by  the  pomologist  Le  Lectier  of  OrMans  and 
for  a  long  while  known  under  the  names  of  Caillout,  Caillolet  and  Caillot  d'Hiver.  Le 
Lectier  cultivated  it  in  1600  and  cataloged  it  in  1628.  In  1858  Decaisne  coupled  with  it 
the  ancient  name  of  Carmelite.  Fruit  below  medium,  spherical  but  sometimes  a  little 
elongated  and  narrowed  toward  the  upper  part;  skin  rather  thick,  clear  brown-russet 
dotted  all  over  on  the  side  exposed  to  the  sun  with  whitish  points,  but  with  ash-gray 
points  on  the  other  side;  flesh  white,  semi-fine,  breaking,  gritty  at  center;  juice  moderate 
in  amount,  saccharine,  acidulous,  more  or  less  musky;  second  or  third  for  dessert,  first 
for  compotes;  Jan.  to  Mar. 
De  Rachinquin.  i.  Kenrick  Am.  Orch.  170.  1832. 

Produced  by  M.  Noisette.     Fruit  round,  compressed,  rough,  brown;    flesh  melting 
buttery,  sugary,  highly  flavored;  Nov.  and  Dec. 
Delcange.     i.  Guide  Prat.  91.     1876. 

Fruit  large;  flesh  melting;  first  quality;  Sept. 
Delices  de  la  Cacaudiere.     i.  Leroy  Diet.  Pom.  2:9,  fig.     1869. 

Gained  by  Count  Eugene  des  Nouhes  in  1846  near  Pouzauges,  Vendee,  Fr.  Fruit 
above  medium,  long-conic,  slightly  obtuse,  mammillate  at  crown  and  irregular  in  contour, 
bright  yellow,  dotted  with  gray  and  greenish  specks,  colored  with  carmine  on  the  cheek 
next  the  sun;  flesh  very  white  and  fine,  melting;  juice  abundant,  acidulous,  sugary, 
aromatic,  rather  savory;  second;  July  and  Aug. 
Delices  de  Charles,  i.  Leroy  Diet.  Pom.  2:10,  fig.  1869.  2.  Guide  Prat.  7 4,  262.  1876. 

Wredow.     3.  Downing  Fr.  Trees  Am.  886.     1869. 

Raised  in  1826  by  Simon  Bouvier,  Jodoigne,  Bel.  Fruit  medium,  turbinate-pyriform 
but  inconstant  in  contour,  dark  lemon-yellow,  dotted  with  russet;  flesh  white,  fine,  very 
melting,  buttery,  sweet,  juicy,  vinous  and  with  a  delicious  tartness;  good  to  very  good; 
Oct.  to  Dec. 


356  THE   PEARS   OF   NEW   YORK 

Delices  de  Chaumont.     i.  Guide  Prat.  72.     1876.     2.  Mas    Pom.   Gen.   7:133,  fig.  547. 
iSSi. 

Fruit  rather  large,  conic-ovate,  olive  spotted  with  gray;  flesh  white,  buttery,  melting, 
wanting  in  juice,  very  sweet ;  second,  cooking. 
Delices  Everard.     i.  Hogg  Fruit  Man.  558.     1884. 

Raised  by  Gabriel  Everard,  Tournay,  Fr.,  in  1840.  It  was  sent  to  England  in  1865  and 
received  a  first-class  certificate  from  the  Royal  Horticultural  Society  in  1875.  Fruit 
small,  globular-turbinate,  smooth,  shining,  bright  yellow,  much  speckled  and  marked  with 
russet;  flesh  salmon  tint,  tender,  buttery,  melting,  very  juicy,  sweet,  delicious  flavor  and 
fine  perfume;  Oct.  to  Feb. 
Delices  de  Froyennes.  i.  Hogg  Fruit  Man.  558.  1884. 

Raised  by  Isidore  Degaud,  Froyennes,  Tournay,  Fr.     Fruit  medium,  oval,  yellow 
covered  with  fawn-colored  russet;  flesh  tender,  melting,  very  juicy,  sugary  and  perfumed, 
vinous;  Oct.  and  Nov. 
Delices  d'Hardenpont.     i.  Liegel  Syst.  Anleit.  99.     1825.     2.  Hogg  Fruit  Man.  558.    1884. 

Raised  by  Abbe  Hardenpont,  Mons,  Bel.,  in  1759.  There  has  been  much  confusion 
between  this  and  Delices  d'Hardenpont  d' Angers  and  the  Archiduc  Charles  and  Charles 
of  Austria.  Fruit  large,  oblong-obovate-obtuse;  skin  smooth,  bright  green  changing  to 
yellow,  with  pale  brown-russet  dots;  flesh  white,  tender,  buttery,  melting,  rich,  sweet, 
perfumed;  good;  Nov. 

Delices  d'Hivei.     i.  Mas  Pom.  Gen.  6:61,  fig.  415.     1880.    2.  Card.  Chron.  N.  S.  26:210. 
1886. 

Distributed  by  M.  Dauvesse,  Orleans,  Fr.,  early  in  the  latter  half  of  the  nineteenth 
century.     Fruit  large;  form  variable  from  elongate-pyriform  to  globular-pyriform  with 
short  stalk  set  obliquely;  skin  thick,  green,  heavily  dotted;  flesh  moderately  fine,  full  of 
sugary  juice,  acid  and  delicately  perfumed;  Dec.  to  Jan. 
Delices  de  Huy.     i.  Guide  Prat.  56,  251.     1895. 

Fruit  large,  conic-pyriform,  yellowish-green;  flesh  greenish-yellow,  juicy,  pleasantly 
perfumed;  first;  Sept. 

Delices  de  Jodoigne.     i.  Leroy  Diet.  Pom.  2:15,  fig.      1869.     2.  Hogg  Fruit  Man.  559. 
1884. 

Obtained  by  Simon  Bouvier,  Jodoigne,  Bel.,  in  1826.  Fruit  medium,  pyriform, 
irregular,  slightly  obtuse  and  larger  on  one  side  of  the  axis  than  the  other,  grass-green  on 
the  shaded  side  and  reddish-gray  on  the  exposed  face,  covered  with  numerous  very  fine 
dots  of  fawn;  flesh  white,  firm,  breaking,  sweet,  juicy,  refreshing  and  aromatic;  first;  Oct. 
Delices  de  Ligaudieres.  i.  Guide  Prat.  60.  1895. 

Fruit  medium,  of  the  style  of  White  Doyenne1,  but  the  stem  thicker  and  shorter;  flesh 
fine,  melting;  first;  Oct. 

Delices  de  Lovenjoul.     i.  Ann.  Pom.  Beige  6:65,  fig.     1858.     2.  Downing  Fr.   Trees  Am. 
734-     1869. 

Jules  Bivort.     3.  Leroy  Did.  Pom.  2:15,  fig.     1869. 

A  seedling  of  Van  Mons  in  whose  catalog  of  1828  it  is  No.  521.  Fruit  medium, 
obovate-obtuse-pyriform,  greenish-yellow  washed  with  orange-red,  speckled  all  over  with 


THE   PEARS   OF   NEW   YORK  357 

russet  dots ;  color  variable ;  flesh  yellowish-white,  fine,  melting,  semi-buttery ;  juice  abundant, 
sugary,  with  an  acid  flavor  and  delicious  perfume,  rich;  first;  Oct.  and  Nov. 
Delices  de  la  Meuse.     i.  Field  Pear  Cult.  279.     1858.    2.  Leroy  Did.  Pom.  2:16,  fig. 
1869. 

Laurent  de  Bavay,  Director  of  the  Royal  Nurseries  of  Vilvorde,  near  Brussels,  sent 
this  pear  out  in  1850.  Fruit  medium  and  above,  ovate,  irregular,  bossed,  more  enlarged 
on  one  side  than  the  other,  greenish-yellow,  very  finely  speckled  with  green  and  brown 
dots;  flesh  dirty  white,  coarse,  breaking,  gritty  at  center;  juice  variable  in  amount,  moder- 
ately sweet,  acid,  musky;  second;  Feb. 
Delices  de  Naghin.  i.  Guide  Prat.  90.  1895. 

Fruit  rather  large,  turbinate,  yellow,  washed  with  fawn;  flesh  very  juicy,  very  sweet; 
an  exquisite  pear;  Nov. 
Delices  de  Saint-Medard.     i.  Guide  Prat.  70.     1895. 

Sent  out  from  Belgium.     Fruit  medium  or  rather  large,  shining  yellow  touched  with 
russet;  flesh  fine,  melting,  sweet:  good  quality;  Sept. 
Delices  de  Tirlemont.     i.  Guide  Prai.  go.     1895. 

First  placed  in  commerce  by  H.  Millet,  nurseryman  at  Tirlemont,  Bel.     Fruit  medium 
or  large;  flesh  melting;  first;  Jan.  to  Mar. 
Delicieuse  de  Grammont.     i.  Guide  Prat.  92.     1876. 

Raised  by  M.  de  la  Croix  d'Ogimont,  Tournai,  Bel.     Fruit  medium,  long-pyriform, 
delicate  yellowish-green ;  flesh  white,  very  juicy ;  first ;  end  of  Aug. 
Delicieuse  de  Swijan.     i.  Guide  Prat.  90.     1895. 

Distributed  by  Baron  de  Trauttenberg,  Prague,  Bohemia.     Tree  very  fertile  and  suit- 
able for  cold  and  mountainous  climates.     Fruit  medium,  globular,  yellowish-green,  dotted ; 
flesh  yellowish-white,  fine,  melting,  sugary;  very  good;  Nov.  and  Dec. 
Delisse.     i.  Guide  Prat.  72.     1895. 

Fruit  medium,  oblong,  of  even  contour,  much  covered  with  fawn-russet;  flesh  fine, 
melting,  very  juicy;  good;  Sept.  and  Oct. 
Delpierre.     i.  Leroy  Diet.  Pom.  2:17,  fig.     1869.     2.  Guide  Prat.  70,  252.     1895. 

A  wilding  found  in  the  Canton  of  Jodoigne,  Brabant,  Bel.     Fruit  large,  ovate-obtuse- 
pyriform,  wrinkled,  thick,  olive-green  clouded  with  dark  yellow;  flesh  greenish- white,  coarse, 
semi-melting;  juice  acid,  rather  sweet,  vinous,  abundant;  second;  Sept. 
Delporte  Bourgmestre.     i.  Guide  Prat.  90.     1895. 

Fruit  rather  large,  yellowish ;  first ;  Mar.  and  Apr. 
Democrat,     i.  Mag.  Hort.  25:69.     1859.     2.  Downing  Fr.  Trees  Am.  734.     1869. 

A  seedling  originated  in  Pennsylvania  and  introduced  as  new  in  1859.     Fruit  medium 
or  below,  globular-obovate,  greenish-yellow  with  nettings  and  patches  of  russet  and  dotted 
with  russet  and  brown  spots;  flesh  semi-melting,  juicy,  sweet,  pleasant  good;  Sept. 
Demorest.     i.  Wash.  Nurs.  Cat.  5.     1921. 

Reported  as  "  luscious,  larger,  later  and  a  better  keeper  than  Bartlett." 
Dempsey.     i.  Ont.  Dept.  Agr.    Fr.  Ont.  155.     1914. 

A  Canadian  pear  produced  from  a  seed  of  Bartlett  fertilized  with  Duchessed'Angouleme. 
Fruit  large,  oblong-obovate-pyriform,  smooth,  yellowish-green  with  brownish-red  cheek 


358  THE    PEARS   OF   NEW   YORK 

in  sun;  flesh  white,  fine-grained,  tender,  almost  melting,  with  sweet,  delicious  flavor;  Oct. 

and  Nov. 

Denis  Dauvesse.     i.  Guide  Prat.  no.     1876. 

Fruit  medium  to  large,  long-pyriform;  flesh  fine,  melting,  pleasantly  perfumed;  Sept. 
Des  Chartreux.     i.  MasLe  Verger  2:171,  fig.  84.     1866-73. 

Origin  uncertain.     Fruit  small  or  nearly  medium,  obovate-obtuse-pyriform,  light  green, 
speckled  with  dots  of  a  very  deep  green,  washed  with  light  red  on  the  sunny  side ;  flesh  slightly 
yellow,  fine,  more  firm  than  breaking;  juice  sugary,  acidulous,  slightly  perfumed;  second; 
Aug. 
Des  Deux  Sceurs.     i.  Card.  Chron.  463.     1863. 

The  original  tree  was  found  in  the  garden  of  the  Misses  Knopp  of  Mechlin,  Bel.     Fruit 
medium,  oblong,  lemon-yellow;  flesh  melting,  juicy,  sugary,  slightly  astringent  but  wanting 
in  perfume  and  flavor;  grown  both  in  Belgium  and  France;  not  first  class. 
Desire  Cornells,     i.  Leroy  Diet.  Pom.  2:18,  fig.     1869.     2.  Hogg  Fruit  Man.  560.     1884. 

The  parent  tree  was  from  seed  sown  by  Van  Mons;  first  bore  fruit  in  1847.     Fruit 
large,  oblong-oval,  obtuse;  skin  very  fine,  pale  yellow  and  often  orange-yellow,   dotted 
and  netted  with  greenish-gray;  flesh  very  tender,  buttery,  melting;  juice  plentiful,  sugary, 
deliciously  perfumed ;  first ;  Sept. 
Dessauer  Weissbirne.     i.  Dochnahl  Fw&r.  Obstkunde  2:35.     1856. 

North  German,  1804.     Fruit  medium,  smooth,  pale  greenish-yellow  changing  to  citron 
yellow,  sometimes  rather  lightly  blushed;  flesh  fine,  somewhat  soft,  sweet,  aromatic;  good; 
Aug. 
Deutsche  Augustbirne.     i.  Mathieu  Nom.  Pom.  202.     1889. 

D'Aout  Allemande.    2.  Mas  Pom.  Gen.  7:65,  fig.  513.     1881. 

A  German  variety  much  cultivated  in  Saxony.     Fruit  small,  ovate;  skin  rather  thick, 
dull  green,  sprinkled  with  small  and  numerous  gray  dots,  becomes  yellow  on  ripening  and 
somewhat  blushed  in  the  sun;  flesh  green  and  veined  with  green,  semi-fine,  buttery;  juice 
sufficient,  sugary,  vinous,  acid,  pleasant;  good;  Aug. 
Deutsche  Glasbirne.     I.  Dochnahl  Fiihr.  Obstkunde  2:69.     1856. 

German,    1811.     Fruit  medium,    globular-turbinate,    bent   toward   stalk,   uniformly 
light  yellow,  blushed  with  russety-red  on  the  side  of  the  sun ;  flesh  sweet ;  -good ;  Sept. 
Deutsche  Ktimmelbirne.     i.  Dochnahl  Fiihr.  Obstkunde  2:157.     1856. 

German,  1802.  Fruit  small,  globular,  dirty  yellow,  washed  with  russet;  flesh  very 
tender,  sweet,  strongly  aromatic  and  perfumed;  good;  Sept. 

Deutsche  Muskateller.     i.  Liegel  Syst.  Anleit.  106.     1825.     2.  Mathieu  Nom.  Pom.  202. 
1889. 

Muscat  Allemand  d'Hiver.     3.  Leroy  Diet.  Pom.  2:439,  fig.     1869. 

German  Muscat.    4.  Downing  Fr.  Trees  Am.  772.     1869. 

An,  old  pear  of  uncertain  origin.  La  Quintinye  mentioned  it  without  description 
in  1690,  but  in  1768  Duhamel  du  Monceau  gave  a  careful  description  to  distinguish  between 
it  and  Roy  ale  d'Hiver  which  it  somewhat  resembles.  Fruit  medium  or  above,  obovate- 
obtuse-pyriform,  pale  yellow,  speckled  with  numerous  large,  gray  dots;  flesh  yellowish, 
semi-fine,  semi-melting,  juicy,  granular,  sweet,  slightly  astringent;  second;  Mar.  to  May. 


THE  PEARS  OF  NEW  YORK  359 

Deux  Tetes.     i.  Duhamel  Trait.  Arb.  Fr.  2:244.     1768.     2.  Leroy  Diet.  Pom.  2:23,  fig. 
1869. 

Zwibotzenbirne.     3.  Liegel  Syst.   Anleit.    162.     1825.     4.  Mathieu    Norn.    Pom.   303. 
1889. 

One  of  the  most  ancient  pears  cultivated  in  France.  Charles  Estienne  described  it  in 
1530  in  his  Seminarium,  under  the  name  Pyra  Bicipitia  or  Poire  a  Deux-Testes.  It  takes 
its  name  from  its  large  and  oval  calyx  being  placed  on  two  prominences.  Fruit  small  to 
medium,  globular,  somewhat  turbinate,  pale  yellowish-green  in  the  shade,  blushed  on  the 
side  next  the  sun;  flesh  white,  coarse,  breaking,  juicy,  slightly  perfumed,  but  often  having 
an  unpleasant  acidity;  an  indifferent  dessert  fruit;  Aug. 
Devergnies.  i.  Ann.  Pom.  Beige  6:57,  fig.  1858.  2.  Leroy  Diet.  Pom.  2:24,  fig.  1869. 

Obtained  from  seed  in  1817  in  Hainaut  by  M.  Devergnies  of  Mons.  Fruit  medium, 
turbinate-obtuse,  much  corrugated  at  summit,  olive-green,  nearly  covered  with  gray-russet 
and  slightly  clouded  with  orange-red  on  the  side  next  the  sun;  flesh  yellowish-white,  fine, 
melting,  buttery;  juice  abundant,  acidulous,  sugary,  aromatic;  second;  Nov.  and  Dec. 
Dewey.  i.  ///.  Hort.  Soc.  Rpt.  55.  1898.  2.  Cornell  Sta.  Bui.  332:480,  fig.  160.  1913. 

An  oriental  pear,  in  form  resembling  Kieffer.     Fruit  medium,  conical  to  globular-oval, 
rusty  green  with  faint  blush;  skin  rough;  flesh  white,  juicy,  coarse,  gritty,  fibrous;  quality 
poor;  Oct. 
Dhomme*.  .  i.  Leroy  Diet.  Pom.  2:25,  fig.     1869. 

A  seedling  raised  by  the  Horticultural  Society  of  Angers,  Fr. ;  it  first  bore  fruit 
in  1858.  Fruit  medium  and  often  larger,  long-ovate,  bossed,  one  side  always  larger 
than  the  other,  bright  green,  finely  dotted  and  much  mottled  with  russet ;  flesh  white,  firm, 
fine,  melting,  slightly  gritty;  juice  abundant,  sugary,  acidulous,  devoid  of  perfume;  second; 
Oct.  to  Dec. 
Dickennmn.  i.  Elliott  Fr.  Book  376.  1859.  2.  Downing  Fr.  Trees  Am.  736.  1869. 

Dikeman.    3.  Thomas  Am.  Fruit  Cult.  700.     1897. 

Obtained  by  S.  D.  Pardee,  New  Haven,  Conn.     Fruit  medium,  globular-oblate,  often 
irregular  in  outline,  yellowish,  bright  cinnamon  on  the  sunny  side,  covered  with  minute 
dots;  flesh  white,  fine,  melting,  sugary,  perfumed;  first;  Sept. 
Diego,     i.  Parkinson  Par.  Ter.  592.     1629. 

Described  by  John  Parkinson  in  1629  as  a  small  pear  growing  in  clusters,  excellent 
and  musky  in  flavor. 
Dienstbotenbirns.     i.  Dochnahl  Fuhr.  Obstkunde  2:200.     1856. 

Dutch,  1807.     Fruit  medium,  pyriform,  light  greenish-yellow  turning  to  bright  yellow, 
with  only  an  indistinct  red  blush,  if  any;  flesh  granular,  aromatic  and  sweet;  good;  Oct. 
Dieudonne  Anthoine.     I.  Ann.  Pom.  Beige  5:85,  fig.     1857.     2.  Leroy  Diet.  Pom.  2:26, 
fig.     1869. 

Obtained  by  Dieudonn6  Anthoine  at  Ecaussines-d'Enghien,  Bel.,  and  bore  fruit  at 
Brussels  in  1850.  Fruit  medium  and  above,  globular,  slightly  turbinate,  bossed,  flattened 
at  both  ends,  greenish-yellow,  dotted  with  brown,  mottled  with  russet,  becoming  at  maturity 
a  brilliant  yellow,  washed  with  vermilion  on  the  side  of  the  sun ;  flesh  very  white  and  very 
fine,  breaking ;  juice  sufficient,  sweet,  often  astringent  and  only  slightly  perfumed ;  second ;  Oct. 


360  THE  PEARS  OF  NEW  YORK 

Diller.     i.  Am.  Pom.  Soc.  Rpt.  36.     1852.     2.  Downing  Fr.  Trees  Am.  736.     1869. 

This  pear  was  approved  at  the  American  Pomological  Congress  in  1852,  where  it 
was  reported  to  have  been  imported  from  Germany  by  the  Diller  family  many  years 
previously,  but  considered  by  others  to  be  a  native  of  Pennsylvania.  Fruit  below  medium, 
globular-ovate,  cinnamon-russet;  flesh  somewhat  granular,  whitish,  buttery,  melting; 
juicy  with  a  fine  aromatic  flavor;  good  to  very  good;  Aug.  and  Sept. 
Diman.  i.  Mass.  Hort.  Soc.  Rpt.  43.  1866. 

S.  A.  Shurtleff,  Brookline,  Mass.,  submitted  this  among  other  seedlings  to  the  Fruit 
Committee  of  the  Massachusetts  Horticultural  Society  in  1866.     Fruit  2$  in.  in  diameter, 
russet,  with  red  cheek;  flesh  breaking,  melting,  very  sweet  and  juicy;  ripens  soundly;  all 
Oct.     This  pear  has  improved,  year  by  year,  in  size  and  character;  first-rate. 
Directeur  Alphand.     i.  Card.  Chron.  N.  S.  17:538.     1882.     2.  Guide  Prat.  54.     1895. 

Sent  out  in  1880  by  Messrs.  Croux  and  Son,  Chatenay,  Seine,  Fr.     Fruit  very  large, 
oblong-pyriform,  yellowish-green  passing  into  golden-green,  dotted  and  splashed  with  red; 
flesh  white,  semi-fine,  generally  gritty  toward  the  center,  sugary;  very  good  for  ornament 
and  stewing;  Feb.  and  Mar. 
Directeur  Hardy,     i.  Rev.  Hort.  542.     1894.    2.  Ibid.  500,  fig.  153.     1894. 

From  the  seed  beds  of  M.  Tourasse  and  promoted  by  M.  Baltet  of  Troyes,  Fr.  It 
was  submitted  to  the  Tasting  Committee  of  the  Pomological  Society  of  France  in  1894 
and  declared  to  be  very  good.  Fruit  large  or  medium,  turbinate,  elongated,  obtuse,  slightly 
bent,  golden-yellow,  washed  with  red  on  the  exposed  side;  flesh  white,  fine,  melting,  very 
juicy,  sugary,  vinous,  slightly  perfumed;  Sept. 
Directeur  Tisserand.  i.  Rev.  Hort.  7.  1900. 

Obtained  by  M.  A.  Sannier,  Rouen,  from  Beurre'  d'Hardenpont  fertilized  with  Doyenne" 
du  Cornice;  introduced  in  1900.     Fruit  medium  or  rather  large,  ovate-turbinate;  skin 
fine,  shining,  colored  in  the  sun;  flesh  white,  melting,  juicy,  sugary,  having  a  peculiar 
flavor;  good;  Dec.  and  Jan. 
Directeur  Varenne.     i.  Rev.  Hort.  6.     1897. 

A  cross  between  Easter  Beurre'  and  Bergamote  EspeVen,  introduced  by  M.  Arsene 
Sannier,  Rouen,  Fr.     Fruit  large  to  very  large,  approaching  Easter  Beurre"  in  fomvand  color; 
stem  short;  flesh  very  fine,  juicy,  with  a  slight  aroma. 
Dirkjes  Peer.     i.  Mas  Pom.  Gen.  1:25,  fig.  13.     1872.     2.  Guide  Prat.  92.     1876. 

Dutch.     Fruit  medium,   globular-conic,   lemon-yellow  streaked  with   brownish-red; 
flesh  whitish,  semi-breaking,  agreeably  acid  and  sugary;  second;  good  for  household  use; 
Aug. 
Dix.     i.  Prince  Pom.  Man.  1:142.     1831.     2.  Downing  Fr.   Trees  Am.  737,  fig.     1869. 

Originated  in  the  garden  of  Madame  Dix,  Boston,  Mass.;  it  bore  first  in  1826.  Fruit 
large,  oblong  or  long-pyriform;  skin  rough,  green,  the  exposed  fruit  becoming  deep  yellow 
when  ripe,  marked  with  distinct  russet  dots  and  sprinkled  with  russet  around  the  stalk; 
flesh  melting,  rich,  juicy,  of  a  fine  flavor  and  by  some  thought  to  be  superior  to  the  St. 
Germain;  very  good  to  best;  Oct.  and  Nov. 
Dixie,  i.  Griffing  Bros.  Cat.  19,  fig.  1915. 

Originated  in  southern  Georgia  as  a  chance  seedling,  possibly  a  cross  between  Le  Conte 


THE   PEARS   OF   NEW   YORK  361 

and  the  Sand  Pear;  and  was  introduced  in  1914  by  Griffing  Brothers  of  Florida.     Fruit 

medium  to  above,  roundish,  slightly  oblong,  light  green,  sweet,  sprightly;  Aug. 

Doat.     i.  Leroy  Diet.  Pom.  2:29,  fig.     1869.     2.  Mas  Pom.  Gen.  4:19,  fig.  202.     1879. 

The  parent  tree  was  noticed  by  M.  Doat  in  his  garden  near  Fleurance,  Gers,  Fr.     Fruit 
large,  like  Calebasse  in  form;  skin  rough  to  the  touch,  bright  yellow  dotted  with  fawn; 
flesh  yellowish-white  or  greenish,  semi-melting,  gritty  around  the  core;  juice  abundant, 
vinous,  sugary,  rather  aromatic;  second;  Sept. 
Docteur  Andry.     i.  Leroy  Diet.  Pom.  2:31,  fig.     1869.    2.  Hogg  Fruit  Man.  561.     1884. 

Raised  in  the  nurseries  of  M.  Boisbunel,  Jr.,  at  Rouen,  Fr.,  in  1849.     Fruit  medium, 
globular,  Bergamot-shaped,  bright  yellow  all  over,  with  dots  of  russet  around  the  stalk, 
and  sprinkled  with  small  brown  specks;  flesh  very  white,  fine,  melting,  somewhat  gritty 
at  center,  juicy,  sugary,  with  a  delicate  taste  of  musk;  first;  Nov. 
Docteur  Benit.     i.  Leroy  Diet.  Pom.  2:31,  fig.     1869. 

Raised  from  seed  by  Van  Mons  in  1840.     Fruit  below  medium,  globular,  larger  on 
one  side  than  the  other,  wrinkled,  bronzed  all  over,  dotted  with  bright  grayish-green; 
flesh  whitish,  dense,  semi-melting,  veined  with  greenish-yellow;    juice  sufficient,  rather 
sugary,  vinous,  slightly  aromatic;  third;  Dec.  and  Jan. 
Docteur  Bourgeois,     i.  Guide  Prat.  62.     1895. 

Obtained  by  M.  Sannier,  Rouen,  Fr.     Fruit  medium,  apple-shaped,  lemon-yellow; 
flesh  fine,  somewhat  granular  at  center,  juicy,  with  agreeable  perfume. 
Docteur  Bouvier.     i.  Leroy  Diet.  Pom.  2:33,  fig.     1869.     2.  Downing  Fr.  Trees  Am.  738. 
1869. 

An  excellent  French  pear  suitable  for  a  mild  climate.     Fruit  medium,  globular-obovate- 
pyriform,  greenish,  more  yellow  at  maturity,  sprinkled,  shaded  and  dotted  with  russet, 
sometimes  with  slight  crimson  and  fawn  on  exposed  cheek;    flesh  rather  coarse,  melting, 
juicy,  vinous,  having  but  little  perfume;  good  to  very  good;  Dec.  to  Mar. 
Docteur  Capron.     i.  Leroy  Diet.  Pom.  2:34,  fig.     1869,     2.  Guide  Prat.  62,  255.     1895. 

Obtained  by  Van  Mons  in  1842.     Fruit  medium  or  rather  large,  ovate,  lemon- 
yellow;    flesh  melting,  yellow,  buttery,  sugary,  juicy,  of  good  flavor  and  scented  with 
almond;  first;  Nov. 
Docteur  Chaineau.     i.  Guide  Prat.  91.     1895. 

Fruit  rather  large ;  flesh  melting;  first;  Oct. 
Docteur  Delatosse.     i.  Guide  Prat.  91.     1895. 

Fruit  exquisite;  Oct.  and  Nov.     Resisted  the  severe  frost  of  1879-80. 
Docteur  Gromier.     i.  Guide  Prat.  no.     1876. 

First  published  in  1873.     Fruit  medium;    flesh  very  fine,  buttery,  melting,  juicy, 
with  an  aroma  of  mingled  rose  and  musk;  first;  Oct. 
Docteur  Joubert.     i.  Rev.  Hort.     561.     1893. 

Baltet  Brothers,  Troyes,  Fr. ,  introduced  this  pear  in  1 893 .     Fruit  rather  large,  pyriform, 
clear  green  passing  to  pale  yellow,  dotted  with  fawn,  rosy  on  the  side  of  the  sun;  flesh 
melting;  juice  abundant,  with  a  sugary  taste  and  having  a  pleasant  perfume;  autumn. 
Docteur  Koch.     i.  Leroy  Diet.  Pom.  2:36,  fig.     1869.     2.  Mas  Pom.  Gen.  4:7,  fig.  196. 
1879. 


•562  THE    PEARS   OF   NEW   YORK 

Raised  from  seed  by  Andr6  Leroy  in  1864.  Fruit  above  medium,  ovate,  bossed, 
irregular,  lemon-yellow,  finely  dotted  and  reticulated  with  russet,  lightly  washed 
with  reddish-brown  on  the  side  exposed  to  the  sun;  flesh  whitish,  fine,  firm,  melting, 
rather  gritty  about  the  core,  full  of  sugary  juice,  acid  and  pleasantly  perfumed;  first; 

Sept. 

Docteur  Lentier.     i.  Leroy  Diet.  Pom.  2:37,  fig.     1869.    2.  Guide  Prat.  74,  256.     1895. 

From  seed  sown  in  1847  by  M.  GrSgoire,  Jodoigne,  Brabant.     Fruit  medium,  ovate, 
somewhat  elongated,  smooth,  greenish  or  lemon-yellow,  splashed  and  dotted  with  cinnamon- 
russet;  flesh  whitish,  fine-grained,  tender,  buttery,  melting,  juicy,  exceedingly  rich,  sweet 
and  perfumed;  first,  of  the  highest  merit;  Oct. 
Docteur  Lindley.     i.  Mass.  Hort.  Soc.  Rpt.  40.     1871.     2.  Guide  Prat.  108.     1876. 

Shown  at  the  annual  exhibition  of  the  Massachusetts  Horticultural  Society  in   1871. 
Fruit  above  medium,  broadly  turbinate,  yellow,  tinged  with  red  and  slightly  traced  with 
russet;  flesh  white,  buttery,  sweet,  highly  flavored;  very  good;  Nov. 
Docteur  Meniere.     i.  Leroy  Diet.  Pom.  2:38,  fig.     1869. 

Raised  from  seed  by  Andre"  Leroy,  Angers,  Fr.;  fruited  first  in  1864.  Fruit  large, 
cylindrical,  slightly  ovate;  skin  wrinkled,  bright  yellow,  dotted  with  greenish-gray  and 
partly  covered  with  russet  markings;  flesh  whitish,  fine,  melting,  very  juicy,  sugary, 
slighly  acid,  agreeably-perfumed  flavor;  Sept. 

Docteur  Nelis.     i.  Ann.  Pom.  Beige  4:87,  fig.     1856.     2.  Mas  Le  Verger  s:Pt.  2,  129, 
fig.  161.     1866-73. 

Obtained  by  M.  Xavier  Gr<%oire,  Jodoigne,  Bel. ;  first  published  in  1847.     Fniit  above 
medium  or  small,  turbinate-obtuse,  generally  much  more  curved  on  one  side  than  the 
other,  clear  dark  lemon-yellow,  thinly  dotted  with  russet;    flesh  yellowish,  fine-grained, 
very  tender,  melting,  juicy  and  sweet,  rather  aromatic;  second;  Sept. 
Docteur  P.  Bruzon.     i.  Rev.  Hort.  463.     1906. 

Placed  on  the  market  as  a  new  variety  in  1906  by  M.  Bruant,  Poitiers,  Fr.     Fruit 
very  large,  greenish-yellow,  dotted  and  mottled  with  russet;    flesh  white,  semi-fine  but 
very  juicy,  very  melting,  sugary,  pleasantly  perfumed;  good;  Sept. 
Docteui  Pariset.     i.  Guide  Prat.  no.     1876. 

Fruit  large,  nearly  cylindrical,  golden  lemon-yellow;    flesh  buttery,  melting,  juicy, 
sugary  and  perfumed;  first;  Nov. 
Docteur  Pigeauz.     i.  Leroy  Die,.  Pom.  2:40,  fig.     1869.     2.  Guide  Prat.  92.     1876. 

From  a  seed  bed  of  Major  Espe'ren  of  Mechlin,  Bel.,  placed  on  the  market  in  1864. 
Fruit  above  medium  and  often  rather  large,  globular-ovate,  yellow  tinged  with  rose;  flesh 
fine,  melting;  good;  Oct.  to  Dec. 

Docteur  Trousseau,     i.  Ann.  Pom.  Beige  5:89,  fig.     1857.     2.  Downing  Fr.  Trees  Am. 
738.     1869. 

One  of  the  last  of  the  seedlings  of  Van  Mons;  fruited  in  1848.     Fruit  large,  pyriform- 
obtuse,  yellowish-green,  dotted  with  bright  fawn  and  stained  with  brown-russet  around 
the  stem;  flesh  white,  buttery,  melting,  very  juicy  and  aromatic ;  first;  Nov. 
Doctor  Bachmann.     i.  Am.  Pom.  Soc.  Rpt.  190.     1867. 

Produced  at  the  Pomaria  nurseries,  South  Carolina,  from  seed  and  reported  to  the 


THE  PEARS  OF  NEW  YORK  363 

American  Pomological  Society  in  1867.     Fruit  medium,  globular,  green  with  dull  red 

cheek;  flesh  juicy,  vinous  and  refreshing. 

Doctor  Engelbrecht.     i.  Lauche  Deut.  Pom.  n:No.  70,  PI.  70.     1882. 

German.     Fruit  rather  large,    pyriform-elongated,    nearly   smooth,    shining,    green, 
clouded  with  greenish-yellow;   flesh  yeWowish-white,  fine,  softish,  melting,  sweet,  vinous, 
with  an  agreeable  cinnamon  flavor. 
Doctor  Hogg  Bergamot.     i.  Hogg  Fruit  Man.  562.     1884. 

Raised  by  T.  Rivers,  Sawbridgeworth,  Eng.,  from  seed  of  Gansel  Late  Bergamot; 
received  a  first-class  certificate  from  the  Royal  Horticultural  Society  in  1878.  Fruit 
produced  in  great  clusters,  small,  size  of  Seckel,  obovate,  even  in  outline,  grass-green,  with 
a  dull  brownish  cheek,  changing  to  deep  yellow  and  bright  red  cheek  with  an  orange  glow; 
flesh  melting,  remarkably  sweet  like  honey,  with  a  brisk  acidulous  flavor  and  perfume 
of  lemon;  one  of  the  richest  flavored  pears;  Sept. 
Doctor  Hoskins.  i.  Rural  N.  Y.  44:201,  203,  figs.  120,  121.  1885. 

According  to  correspondence  with  J.  T.  Macomber  of  Adams,  Vt.,  this  variety  is  a 
seedling  of  Flemish  Beauty.     It  is  said  to  be  medium  to  above  in  size,  roundish-obtuse, 
pyriform,  pale  yellow,  red  on  the  sunny  side  and  "  very  good  "  in  quality. 
Doctor  Howe.     i.  Downing  Fr.  Trees  Am.  2nd  App.  146.     1876. 

Originated  in  garden  of  Dr.  John  T.  Howe,  Birmingham,  Conn.,  about  1890.  Fruit 
medium,  globular,  inclining  to  pyriform,  somewhat  obtuse,  greenish  changing  to  light 
yellow,  netted  and  patched  with  russet  dots;  flesh  whitish,  semi-fine,  juicy,  melting,  sweet, 
rich,  slightly-vinous  flavor;  promising  in  1890;  Oct. 

Doctor  Turner,     i.  Am.  Pom.  Soc.  Rpt.  210.     1862.    2.  Downing  Fr.   Trees  Am.  740. 
1869. 

A  pear  of  Connecticut  origin.  Tree  of  good  growth,  moderately  spreading,  rather  an 
early  and  regular  although  not  an  over-abundant  bearer;  young  wood  a  dark  olive-brown. 
Fruit  large,  oblong-pyriform,  with  blunt  neck;  skin  pale  yellow,  sometimes  with  a  slight 
blush  and  thickly  sprinkled  with  green  and  brown  dots,  a  few  traces  of  russet ;  stalk  long, 
curved,  set  in  a  slight  depression  by  a  ring  or  lip;  calyx  closed;  basin  rather  small;  flesh 
white,  juicy,  half  melting,  slightly  vinous,  somewhat  astringent;  good;  Aug. 
Dodge,  i.  Cornell  Sta.  Bui.  332:480,  fig.  161.  1913. 

A    hybrid-oriental    variety.  Fruit    medium,   ovate-pyriform,  narrowing    rapidly  to 
the  stem,  greenish-yellow,  profusely  dotted;  skin  thin  but  tough,  russeted  near  stem; 
flesh  white,  juicy,  melting,  tender,  free  from  grit;  fair;  Oct. 
Doktorsbirne.     i.  Dochnahl  Fw/tr.  Obstkunde  2:61.     1856. 

German,  from  the  Rhine  country,  1833.     Fruit  large,  pyriform,  smooth,  light-yellow 
without  russet,  slightly  blushed  on  side  next  the  sun;  flesh  agreeable,  sweet;  good;  Oct. 
Donatienne  Bureau,     i.  Guide  Prat.  91.     1895. 

On  trial  in  1895  at  Simon  Louis's  grounds  at  Metz,  Lorraine.     Fruit  large,  ovate-long, 
bright  yellow  stained  with  brown;  flesh  fine;  first. 
Dones.     i.  Guide  Prat.  92.     1876. 

Fruit  small;  flesh  melting,  juicy;  first;  Sept.  and  Oct. 
Donville.     i.  Leroy  Diet.  Pom.  2:42,  fig.     1869.     2.  Mathieu  Norn.  Pom.  204.     1889. 


364  THE  PEARS  OF  NEW  YORK 

An  old  French  pear  mentioned  first  by  Merlet  in  1675.     Fruit  medium  to  large,  pyri- 
form-obtuse,  bright  yellow  when  ripe,  washed  with  dark  red  on  the  side  of  the  sun;  flesh 
yellowish,  semi-fine  or  coarse,  breaking;  juice  deficient,  sweet,  no  perfume;  first  for  kitchen 
use;  Jan.  to  Apr. 
Doppelttragende  gelbe  Muskatellerbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:11.     1856. 

Originated  in  Thuringia,  Ger.,  1803.     Fruit  medium,  conic,  symmetrical,  light  green- 
ish-yellow; flesh  breaking,  soft,  mild,  tender,  aromatic;  good;  Aug. 
Db'rell  Herbst  Muskateller.     i.  Dochnahl  Fuhr.  Obstkunde  2:96.     1856.     2.  Mas  Pom. 
Gen.  6:  i,  fig.  385.     1880. 

Fruit  nearly  medium,  ovate-pyriform,  pale  yellow  sprinkled  with  very  small,  very 
numerous  and  regularly-spaced  fawn  dots  usually  free  from  any  trace  of  russet ;  at  maturity 
the  yellow  passes  into  clear  lemon-yellow  and  on  well-exposed  fruits  is  washed  with  vermilion; 
flesh  white,  rather  fine,  breaking,  dense,  not  juicy  but  sugary  and  perfumed ;  good  for  culi- 
nary purposes ;  winter. 
Dorothee  Nouvelle.  i.  Guide  Prat.  92.  1876. 

Belgian;  highly  recommended.     Fruit  of  first  quality;  Oct.     Tree  very  fertile. 
Dorothee  Royale  Nouvelle.     i.  Mas  Pom.  Gen.  7:39,  fig.  500.     1881. 

Fruit  small,  pyriform,  green  changing  to  pale  yellow,  some  russet  markings  and 
speckled  with  grayish  dots;  flesh  whitish,  melting,  juicy,  sugary,  delicious;  good;  Oct.  and 
Nov. 
Dorr.     i.  Cole  Am.  Fr.  Book  154.     1849.    2.  Elliott  Fr.  Book  421.     1859. 

Originated  in  New  Hampshire.     Fruit  large,  obtuse-pyriform,  pale  yellow,  blushed 
with  red;  flesh  rather  coarse,  deficient  in  juice,  sweet,  pleasant;  cooking  or  eating;  Aug. 
Dorschbirne.     i.  Loschnig  Mostbirnen  148,  fig.     1913. 

An  Austrian  perry  pear.     Fruit  small,  obtuse-turbinate,  somewhat  globular,  green 
changing  to  yellow  when  ripe,  dotted  with  yellow-brown  and  marked  with  cinnamon-russet, 
blushed  on  the  sun-exposed  side;  flesh  tough,  light  yellow,  very  astringent,  subacid  and 
very  juicy;  Oct. 
Dosoris.     i.  Horticulturist  22:88.     1867.     2.  Am.  Pom.  Soc.  Rpt.  100.     1869. 

Found  in  a  field  at  Glen  Cove,  L.  I.,  about  1866.     Fruit  full  medium,  obtuse-pyriform, 
when  ripe  a  beautiful  yellow  with  two-thirds  bright  scarlet;  flesh  sweet,  juicy,  agreeable, 
though  deficient  in  flavor;  beginning  of  Aug.;  good  but  not  first  quality. 
Double  d'Automne.     i.  Lindley  Guide  Orch.  Card.  49.     1831.     2.  Mag.  Hon.  9:131.     1843. 

Fruit  medium,  Bergamot-shaped,  entirely  cinnamon-russet,  through  which  a  little 
green  appears,  with  numerous  small,  gray  specks;  flesh  white,  breaking,  rather  gritty  but 
mellow;  juice  saccharine.  New  in  1831  and  considered  promising  but  in  1843  was 
discarded  by  the  London  Horticultural  Society. 

Double-Fleur.     i.  Duhamel   Trait.  Arb.  Fr.  2:177.     1768.     2.  Mas  Pom.  Gen.  4:123,  fig. 
254.     1879. 

Double  Blossom.     3.  Langley  Pomona  132.     1729.     4.  Lindley  Guide  Orch.  Card.  412, 
1831. 

Of  ancient  and  unknown  origin.  Mentioned  by  Nicholas  de  Bonnefonds  in  1651  in 
his  first  edition  of  the  Jardinier  Francais,  by  Merlet  in  1675  and  Claude  Saint- 


THE   PEARS   OF   NEW   YORK  365 

Etienne  in  1660.  Worth  growing  for  ornament,  its  large,  double  flowers,  with  from  twelve 
to  fifteen  petals,  being  very  handsome.  Fruit  above  medium,  globular  or  globular-tur- 
binate,  generally  enlarged  on  one  side  more  than  on  the  other,  green  but  yellow  when  ripe, 
dark  red  or  pale  purple  on  the  side  of  the  sun;  flesh  greenish,  semi-fine,  quite  crisp,  juicy, 
sweet,  rather  sugary;  excellent  culinary  pear;  Feb.  to  May. 
Double  de  Guerre,  i.  Garden  56:426.  1899.  2.  Bunyard  Handb.  Hardy  Fr.  167.  1920. 

Introduced  into  England  from  Mechlin,  Bel.,  about  1835.     Tree  hardy,  productive. 
Fruit  medium  to  above,  pyriform,  tapering  to  the  stem,  yellow-brown  speckled  with  russet; 
stem  short,  stout,  generally  obliquely  inserted;  calyx  open  in  a  shallow  basin;  flesh  yellow, 
firm,  slightly  acid ;  Dec.  to  Feb. 
Double-Plouvier.     i.  Leroy  Diet.   Pom.  2:47,  %•     1869. 

Origin  and  age  uncertain.  Fruit  above  medium,  long-ovate,  more  or  less  bossed, 
greenish,  dotted  all  over  with  gray-russet;  flesh  whitish,  semi-fine,  semi-melting,  scented; 
juice  moderate  but  sugary;  first  for  the  kitchen;  Jan.  to  Mar. 

Double  Rousselet.     i.  Ann.  Pom.  Beige  6:21,  fig.     1858.     2.  Leroy   Diet.   Pom.  2:48, 
fig.     1869. 

Raised  by  Major  EspeVen,  Mechlin,  Bel.,  about  1845.  Fruit  medium,  globular- 
turbinate,  regular  in  contour;  skin  fine,  tender,  green  but  almost  entirely  covered  with 
cinnamon-colored  russet;  when  ripe  the  russet  becomes  more  golden  and  warmer  in  tint 
on  the  side  next  the  sun;  flesh  white,  very  fine,  melting,  with  abundant  sugary  juice,  vinous, 
very  agreeable;  first;  Oct. 

Dow.     i.  Am.  Pom.  Soc.  Rpt.  92.     1858.     2.  Elliott  Fr.  Book  377.     1859.     3.  Downing 
Fr.  Trees  Am.  741.     1869. 

Raised  by  Dr.  Eli  Ives,  New  Haven,  Conn.,  in  the  middle  of  the  nineteenth  century. 
Fruit  above  medium,  obovate,  acutely  pryiform,  sometimes  turbinate;  skin  rough,  yellow- 
ish-green, with  russet  patches  and  dots;  flesh  white,  buttery,  juicy,  melting,  vinous  flavored 
sometimes  slightly  astringent;  good;  Sept.  and  Oct. 
Dowler.     i.  Mag.  Hort.  4:193.     1838. 

Exhibited  before  the  London  Horticultural  Society  in  1838,  under  the  name  of 
Dowler' s  seedling.  A  small  winter  pear,  described  as  one  of  the  best  and  a  good  keeper. 
Downton.  i.  Mclntosh  Bk.  Card.  2:455.  ^55-  2.  Leroy  Diet.  Pom.  2:50,  fig.  1869. 

Raised  by  T.  A.  Knight,  Downton  Castle,  Eng.,  about  1840.  Fruit  medium  or  above, 
oval,  somewhat  irregular,  greenish-yellow  changing  to  lemon-yellow,  a  good  deal  russeted 
particularly  on  the  side  next  the  sun  where  it  is  completely  covered  and  assumes  a 
reddish-brown  tinge;  flesh  whitish,  not  quite  melting  but  tender,  fine,  free  from  grit, 
agreeably  acidulous,  sweet  and  juicy,  with  some  taste  of  orange;  first;  Nov.  and  Dec. 
Doyen  Dillen.  i.  Ann.  Pom.  Beige  4:27,  fig.  1853.  2.  Leroy  Diet.  Pom.  2:51,  fig. 
1869. 

From  seed  sown  by  Van  Mons  at  Louvain  in  1827.     Fruit  medium  to  large,  pyriform- 
conic,  yellow,  much  covered  with  dots  and  patches  of  russet;  flesh  white,  buttery,  melting, 
free  from  grit;  juice  rather  abundant,  sweet,  rich  and  pleasantly  perfumed;  first;  Nov. 
Doyenne  Bizet,     i.  Guide  Prat.  91.     1895. 

Tree  moderately  vigorous,  very  fertile.     Fruit  large;  good;  Mar.  to  June. 


366  THE  PEARS  OF  NEW  YORK 

Doyenne  Blanc  Long.    x.  Mas  Le  Verger  s:Pt.  i,  27,  fig.  12.     1866-73.     2-  Guide  Prat. 

74-     1895- 

Origin  unknown.     Fruit  medium,  growing  often  in  bunches,  pyriform;  skin  thin,  fine, 
bright  green  changing  to  brilliant  yellow,  golden  on  the  side  next  the  sun,  with  some  bright 
red  shading;  flesh  white,  fine,  melting,  musky;  first;  Oct. 
Doyenne  Boisnard.     i.  Guide  Prat.  91.     1895. 

Fruit  rather  large;  first;  Dec. 
Doyenne  Boisselot.     i.  Mathieu  Nom.  Pom.  205.     1889.    2.  Garden  50:405.     1896. 

A  little-known  pear,  large  in  size,  some  of  the  fruit  weighing  a  pound,  Bergamot  in 
form,  maturing  about  Christmas. 

Doyenne  de  Bordeaux,     x.  Pom.  Fr.  4:No.  150,  PI.  150.     1865.    2.  Leroy  Diet.  Pom. 
2:57,  fig.     1869. 

Origin  unknown  but  cultivated  in  the  environs  of  Bordeaux  about  1820.  Fruit  large, 
globular,  flattened  at  each  end;  skin  thick,  wrinkled  and  oily,  golden-yellow  sown  with  large 
dots  of  greenish-russet  and  marbled  with  the  same,  some  orange-red  on  side  next  the  sun; 
flesh  very  white,  coarse,  breaking,  gritty  at  center;  juice  sufficient,  sweet;  third  for  dessert, 
first  for  compotes;  Oct.  to  Dec. 
Doyenne  Bouyron.  i.  Guide  Prat.  91.  1895. 

Distributed  from  Bordeaux,  Fr.  Fruit  of  the  size,  form  and  color  of  the  Doyenn6 
Gris;  flesh  fine,  juicy,  somewhat  acid;  Aug. 

Doyenne  du  Cercle.     x.  Downing  Fr.  Trees  Am.  742.     1869.     2.  Leroy  Diet.  Pom.  2:59, 
fig.     1869. 

A  seedling  obtained  by  M.  Boisbunel,  a  nurseryman  at  Rouen,  Fr. ;  first  published  in 
1857.  Fruit  medium,  turbinate-globular,  varying  to  irregular-ovate,  pale  yellow  covered 
with  very  fine  gray  dots  and  stained  with  fawn,  often  encrimsoned  on  the  side  next  the  sun; 
flesh  whitish,  very  melting,  scented;  juice  abundant,  sweet,  highly  vinous,  with  a  delicate, 
tartish  flavor;  first;  Nov. 
Doyenne  a  Cinq  Pans.  x.  Card.  Chron.  3rd  Ser.  23: 132.  1899. 

A  cross  effected  in  1879  between  Duchesse  de  Bordeaux  and  Easter  Beurrd  by  M. 
Herault.     Fruit  medium,  rather  globular,  smooth,  yellow,  spotted  and  flecked  with  fawn; 
flesh  fine,  melting,  juicy,  sweet,  with  an  aroma  of  Pelargoniums;  Oct.  and  Nov. 
Doyenne  Delays,     i.  Mas  Le   Verger  3:Pt.   i,   73,  fig.   35.     1866-73.     2-  Leroy  Diet. 
Pom.  2:62.     1869. 

Doyenne  d'Eff ay.     3.  Mclntosh  Bk.  Card.  2:461.     1855. 

Obtained  by  M.  Francois-Andre"  Defays  in  the  field  of  Saint  Martin,  near  Angers, 
Fr.  Fruit  about  medium,  globular-obovate  or  Doyenne-shaped,  bossed  at  the  stalk  end 
and  generally  larger  and  longer  on  one  side,  yellow,  much  covered  with  cinnamon-russet  on 
the  side  next  the  sun;  flesh  tender,  buttery,  melting,  very  juicy,  rich,  sugary,  vinous,  with 
musky  aroma;  one  of  the  best;  Dec. 

Doyenne  Downing,     i.  Leroy  Diet.  Pom.  2:63,  fig.     1869.    2.  Hogg  Fruit  Man.   566. 
1884. 

A  wilding  found  in  a  garden  near  Angers,  Fr.,  by  Frangois  Desportes,  the  noted  nursery- 
man, in  1851 ;  it  was  named  after  A.  J.  Downing.  Fruit  medium,  globular  or  ovate,  mam- 


THE   PEARS   OF   NEW   YORK  367 

millate,  one  side  always  larger  than  the  other,  pale  yellow,  dotted  and  marbled  with  russet; 
flesh  very  white,  tender,  semi-melting;  juice  sufficient,  sweet,  acidulous,  with  a  pleasant 
flavor  of  anis;  Sept. 
Doyenne  Flon  Aine.     i.  Leroy  Diet.  Pom.  2:65,  fig.     1869.    2.  Rev.  Hort.  133.     1894. 

Obtained  from  seed  by  M.  Flon,  senior,  of  Angers,  Fr.,  in  1859.     Fruit  large,  globular, 
generally  mammillate  at  summit,  greenish-yellow  and  yellowish-brown  on  the  side  of  the 
sun,  marbled  and  dotted  with  brown;  flesh  white,  fine,  very  melting,  juicy,  sugary,  slightly 
tartish,  with  a  pronounced  flavor  of  roses;  first;  Nov.  to  Feb. 
Doyenne  Fradin.     i.  Guide  Prat.  93.     1876.    2.  Mas  Pom.  Gen.  6:33,  fig.  401.     1880. 

Regarded  as  a  gain  of  M.  Parigot  of  Poitiers.  Fruit  medium,  globular,  depressed  at 
both  extremities,  water-green,  dotted  with  brown,  becoming  citron-yellow  on  ripening; 
flesh  whitish,  fine,  melting,  gritty  at  core,  full  of  sweet  juice,  vinous  and  richly  perfumed. 
Doyenne  Georges  Boucher,  i.  Rev.  Hort.  496,  fig.  1906.  2.  Ibid.  197.  1907. 

Came  from  a  seed  bed  of  Doyenne"  du  Cornice  made  in  1884.  Fruit  large  and  very 
large,  globular-turbinate,  bossed  at  the  extremities;  skin  rather  thick,  dark  yellow,  sprinkled 
with  small  dots  and  marbled  with  fawn,  russeted  and  reddened  on  the  sunny  side;  flesh 
yellowish-white,  juicy,  sugary;  very  good;  Feb.  to  Apr. 

Doyenne  Goubault.    i.  Leroy  Diet.  Pom.  2:66,  fig.     1869.     2.  Hogg  Fruit  Man.  566. 
1884. 

Raised  by  M.  Goubault,  Angers,  Fr.  Fruit  above  medium,  obovate,  inclining  to  pyri- 
form,  pale  yellow  with  russet  markings  and  dots;  flesh  melting,  sugary,  vinous  and  highly 
perfumed ;  rich  and  excellent ;  Jan. 

Doyenne  de  la  Grifferaye.     i.  Leroy  Diet.  Pom.  2:68,  fig.     1869.    2.  Mas  Pom.  Gen. 
4:11,  fig.  198.     1879. 

Obtained  by  M.  le  Gris,  Angers,  Fr. ;  gave  its  first  fruit  in  1853.  Fruit  medium,  tur~ 
binate-oblate,  very  obtuse  and  irregular,  greenish-yellow,  finely  dotted  with  russet  and 
brown,  stained  with  fawn;  flesh  white,  fine,  buttery,  melting,  full  of  sweet  and  perfumed 
juice ;  first ;  Sept.  and  Oct. 

Doyenne  Gris.     i.  Duhamel  Trait.  Arb.  Fr.  2:208,  PI.  XLVII,  fig.  i.     1768.     2.  Leroy 
Diet.  Pom.  2:69,  fig.     1869. 

Doyenne  Gray.    3.  Downing  Fr.  Trees  Am.  745.     1869. 

Red  Doyenne.    4.  HoggFruii  Man.  635.     1884. 

An  ancient  pear  attributed  to  the  garden  of  the  Chartreux  Monastery  at  Paris  about 
the  middle  of  the  eighteenth  century.  Fruit  medium  and  above,  globular,  flattened  at 
each  extremity ;  skin  rather  thin  and  wrinkled,  yellow-ochre,  nearly  covered  with  cinnamon- 
colored  russet,  so  that  little  of  the  true  color  is  visible,  brownish-red  toward  the  sun;  flesh 
white,  tender,  melting,  very  buttery,  rich  and  delicious;  one  of  the  best  dessert  pears;  Oct. 
Doyenne  Guillard.  i.  Guide  Prat.  103.  1895. 

Described  as  a  new  variety  by  Simon-Louis  Bros.,  Metz,  Lorraine,  in  1895.     Fruit 
rather  glossy,  brown,  slightly  dotted  with  green;  flesh  almost  fine,  white,  very  juicy,  vinous; 
Nov.  and  Dec. 
Doyenne  des  Haies.     i.  Leroy  Diet.  Pom.  2:71,  fig.     1869. 

A  wilding  found  on  the  property  of  M.  Bardi,  Bwalt,  Canton  of  Montastruc,  Haute- 


368  THE    PEARS   OF   NEW   YORK 

Garonne,  Pr.,  and  first  reported  in  1855.     Fruit  medium,  globular  or  globular-turbinate, 
flat  at  base,  mammillate  at  summit,  pale  yellow,  dotted  and  stained  with  fawn,  blushed 
with  tender  rose  on  the  side  toward  the  sun;  flesh  white,  fine,  melting,  juicy,  rather  gritty 
around  the  core;  juice  abundant,  sweet,  very  sugary,  tasting  of  musk;  second;  Oct. 
Doyenne  Hudellet.     i.  MasLe  Verger  3:Pt.  2,  101,  fig.  147.     1866-73. 

Obtained  by  M.  Jules  Hudellet  at  Ceyzeriat  near  Bourg,  Ain,  Fr.;  it  was  first  published 
in  1867.  Fruit  medium,  globular-cylindrical,  regular  outline,  bright  green  sprinkled  with 
dots  of  gray-brown,  passing  to  pale  yellow,  with  some  red  on  the  side  of  the  sun;  flesh  white, 
fine,  melting,  full  of  sweet  juice,  slightly  musky;  first;  Nov. 

Doyenne  Jamin.     i.  Leroy  Diet.  Pom.  2:75,  fig.     1869.     2.  Mas  Pom.  Gen.  5: 131,  fig. 
354.     1880. 

Gained  by  Jamin  &  Durand,  nurserymen  at  Bourg-la-Reine,  near  Paris,  in  1859  from 
seed.  Fruit  medium,  turbinate-conic  or  turbinate-ovate,  irregular,  greenish-yellow  chang- 
ing to  yellow  and  washed  with  rose  on  the  sunny  side,  dotted  with  russet ;  flesh  whitish, 
semi-fine,  buttery,  full  of  sweet  juice,  vinous,  astringent,  without  much  perfume;  second; 
Jan.  and  Feb. 
Doyenne  de  Lorraine,  i.  Mas  Pom.  Gen.  4:17,  201.  1879. 

Received  by  Diel,  the  eminent  German  pomologist,  from  a  nurseryman  at  Metz 
under  the  name  of  Doyenne  d'Austrasie  by  which  it  is  mostly  known  to  German  authors. 
Fruit  medium,  globular,  depressed  at  each  pole,  water-green,  with  gray-brown  dots,  bright 
citron-yellow  when  ripe  and  golden  on  the  side  next  the  sun  or  sometimes  washed  with  red ; 
flesh  white,  semi-fine,  semi-buttery;  juice  plentiful,  sweet  and  slightly  perfumed;  good; 
Sept.  and  Oct. 
Doyenne  Louis,  i.  Leroy  Diet.  Pom.  2:79,  fig.  1869. 

Seedling  of  Van  Mons,  previous  to  1820.     Fruit  small,  turbinate-obtuse,  regular  in 
form,  dark  yellow,  strewn  with  numerous  gray-brown  dots  and  carmined  on  the  side  next 
the  sun;  flesh  yellowish,  coarse,  semi-melting,  gritty  at  center;  juice  abundant,  sugary, 
lacking  in  flavor;  third;  Sept.  and  Oct. 
Doyenne  de  Montjean.     i.  Cat.  Cong.  Pom.  France  243,  fig.     1906. 

Obtained  in  1848  by  M.  Trottier,  Montjean,  Department  of  Maine-et-Loire,  Fr., 
and  first  published  in  1858.     Fruit  large  to  very  large,  ovate,  nearly  equally  rounded  at 
its  two  poles;  skin  thin  and  rough,  yellow,  much  russeted;  flesh  white,  very  fine,  melting, 
very  juicy,  with  a  slightly  vinous  and  sweet  flavor,  perfumed;  very  good;  Jan.  to  Mar. 
Doyenne  Nerard.     i.  Mas  Le  Verger  2:237,  fig.  117.     1866-73.     2-  Guide  Prat.  68.     1895. 

Obtained  in  1850  by  M.  Bonnefoy,  a  nurseryman  at  Saint-Genis-Laval,  near  Lyons, 
Fr.     Fruit  small,  globular-conic,  yellowish-white,  marbled  with  bright  red;  flesh  semi- 
breaking,  very  sugary;  good;  Aug. 
Doyenne  Nouveau.     i.  Mclntosh  Bk.  Card.  2:461.     1855. 

Fruit  medium,  obovate;  flesh  tender  and  juicy;  excellent;  Apr. 
Doyenne  Perrault.     i.  Guide  Prat.  no.     1876. 

Fruit  medium,  rather  oblate,  resembling  Easter  Bergamot  with  a  long  stalk;  flesh 
fine,  firm,  melting;  first;  winter. 
Doyenne  Picard.     i.  Guide  Prat.  93.     1876. 

Fruit  medium;  flesh  melting;  first;  Aug. 


THE  PEARS  OF  NEW  YORK  369 

Doyenne  Rahard.     i.  Guide  Prat.  91.     1895. 

Fruit  large  or  very  large;  flesh  fine,  melting,  very  sweet;  Dec.  to  Jan. 
Doyenne  de  Ramegnies.     i.  Card.  Chron.  N.  S.  20:85.     i883- 

Raised  by  M.  Norbert  Bouzin  of  Ramegnies-Chin  near  Tournai,  Bel.    Fruit  large,  tur- 
binate  and  very  symmetrically  shaped;  olive-brown,  russeted;  flesh  fine,  buttery,  vinous; 
Oct.  and  Nov. 
Doyenne  Robin,    i.  Leroy  Diet.  Pom.  2:81,  fig.     1869. 

Raised  in  1 840  at  Angers,  Fr . ,  by  a  gardener  named  Robin.  Fruit  large,  globular-ovate, 
yellowish,  dotted  and  stained  with  bright  russet;  flesh  melting,  juicy,  sweet,  vinous, 
aromatic;  first;  Oct. 

Doyenne  Rose.     i.  Leroy  Diet.  Pom.  2:82,  fig.     1869.    2.  Mas  Pom.  Gen.  5:21,  fig.  299. 
1880. 

From  a  seed  bed  made  in  1820  by  Edouard  Sageret,  author  of  Pomologie  fhysio- 
logique;  it  bore  fruit  first  in    1830.     Fruit  above  medium,  globular,  irregular,  yellow- 
ochre  on  the  shaded  side  and  beautiful  rose  on  the  side  of  the  sun;  flesh  very  white,  semi- 
melting,  granular;  juice  scarcely  sufficient,  little  perfume  or  flavor;  second;  Oct. 
Doyenne  Saint-Roch.     i.  Leroy  Diet.  Pom.  2:83,  fig.     1869. 

Largely  grown  in  the  Gironde,  Fr.,  in  the  middle  of  the  nineteenth  century.  Fruit 
above  medium  and  sometimes  larger,  globular  but  variable,  pale  yellow  dotted  with  russet 
passing  to  bright  yellow  on  the  side  next  the  sun,  where  it  is  lightly  washed  with  carmine; 
flesh  white,  semi-fine,  melting  or  slightly  breaking,  juicy,  sugary,  acidulous,  of  delicate 
flavor;  second;  Aug.  and  Sept. 
Doyenne  de  Saumur.  i.  Leroy  Diet.  Pom.  2:84,  fig.  1869. 

A  French  pear  of  uncertain  origin  but  known  in  the  districts  of  Saumur  and  Lyons 
early  in  the  nineteenth  century.  Fruit  medium  and  below,  very  variable  in  form,  from 
ovate-elongated  to  turbinate-obtuse,  bossed  and  swelled,  pale  greenish-yellow,  dotted 
with  gray-russet  especially  on  the  side  next  the  sun;  flesh  white,  very  fine,  melting,  juicy, 
perfumed,  having  an  after-taste  of  musk;  first;  Sept. 

Doyenne  Sentelet.     i.  Leroy  Diet.  Pom.  2:86,  fig.  1869.    2.  Mas  Pom.  Gen.  3:137,  fig. 
165.     1878. 

A  gain  of  Van  Mons,  1823.     Fruit  about  medium  or  below,  turbinate-ovate-obtuse, 
often  irregular,  deep  rich  yellow,  much  mottled  and  speckled  with  cinnamon-colored  russet; 
flesh  yellowish-white,  melting,  juicy,  sugary,  vinous;  good;  Oct. 
Doyenne  Sieulle.     i.  Leroy  Diet.  Pom.  2:87,  fig.  1869.    2.  Hogg  Fruit  Man.  567.     1884. 

From  a  seed  bed  of  Jean  Sieulle,  Vaux-Praslin,  Fr.;  it  was  placed  on  the  market  in 
1815.  Fruit  above  medium  to  medium,  often  globular  and  often  Doyenne-shaped,  deep 
rich  yellow  ground,  mottled  and  speckled  with  cinnamon-colored  russet;  flesh  very  white, 
fine,  semi-melting;  juice  sufficient,  acidulous,  sweet,  with  an  agreeable  almond  flavor; 
variable,  from  second  to  first;  Nov. 
Drapiez.  i.  Mag.  Hort.  9:125.  1843.  2.  Mclntosh  Bk.  Card.  2:461.  1855. 

Of  Belgian  origin.  Fruit  medium,  obovate,  pale  green,  very  much  marbled  with  gray; 
flesh  tender,  sweet,  acidulous,  strongly  perfumed;  a  very  excellent  autumn  fruit;  Oct.  and 
Nov. 

24 


370  THE    PEARS    OF   NEW   YORK 

Drone,     i.  Miller  Card.  Diet.  3.  1807.    2.  Prince  Pom.  Man.  1:25.     1831. 

Fruit  middle  sized,  globular,  light  green  dotted  with  darker  shade  of  same  color;  flesh 
white,  breaking,  full  of  sweet,  musky  juice;  Aug. 
Du  Breuil  Pere.     i.  Mas  Le  Verger  2:161,  fig.  79.     1866-73. 

Alphonse  Du  Breuil  obtained   this  variety  from  seeds   of  Louise  Bonne  de  Jersey 
sown  in  1840.     Fruit  medium,  nearly  a  true  sphere,  slightly  depressed  at  the  two  poles, 
lemon-yellow,  much  russeted  and  at  maturity  mottled  with  blood-red  on  the  side  next  the 
sun;  flesh  white,  fine,  melting,  juicy;  first;  Sept. 
Du  Mirror,     i.  Baltet  Trait.  Cult.  Fr.  372.     1908. 

A  first-class  French  perry  pear,  grown  in  the  Haute-Savoie,  yielding  from  800  to  1000 
litres  of  perry  per  tree;  the  beverage  is  clear,  very  sweet,  rather  sparkling,  and  becomes 
stronger  with  age. 
Du  Roeulx.     i.  Guide  Prat.  92.     1895. 

Tree  hardy.     Fruit  medium,  pyriform,  short,  yellow,  mottled  with  fawn;  flesh  yellow- 
ish, very  melting,  juicy  and  sugary,  with  an  exquisite  aroma;  first;  Sept. 
Dubrulle.     i.  Guide  Prat.  93,  267.     1876. 

Fruit  rather  large,  globular,  yellowish-green  and  gray  mottled  with  fawn;  flesh  melt- 
ing, very  juicy,  sugary,  highly  perfumed  and  of  a  luscious  flavor;  first;  Sept.  and  Oct. 
Due  Alfred  de  Croy.     i.  Mas  Pom.  Gen.  5:163,  fig.  370.     1880.    2.  Hogg  Fruit  Man. 
567.     1884. 

Propagated  and  disseminated  by  M.  de  Jonghe,  Brussels.     Fruit  large,  obtuse-pyri- 
form,  regular  and  handsome,  smooth,  yellowish-green,  washed  with  pale  brown  on  side 
next  the  sun;  flesh  white,  tinted  with  green,  not  very  juicy,  but  buttery,  rich  and  with  a 
fine  spicy  flavor  and  perfume;  excellent;  Nov. 
Due  d'Aumale.     i.  Leroy  Diet.  Pom.  2:91,  fig.     1869.     2.  Hogg  Fruit  Man.  568.     1884. 

A  product  of  the  Van  Mons  nursery  at  Louvain  where  it  first  fruited  in  1847.  Fruit 
small,  turbinate-obtuse-pyriform;  skin  rough,  greenish-yellow  mottled  all  over  with  cin- 
namon-colored russet;  flesh  whitish,  melting  and  juicy,  sugary,  acidulous,  perfumed;  first; 
Sept.  and  Oct. 

Due  de  Brabant,     i.  Leroy  Diet.  Pom.  2:92,  fig.    1869.     2.  Mas  Pom.  Cm.  7:27,  fig.  494. 
1881. 

Sent  by  Van  Mons  as  No.  45  to  Simon  Bouvier  in  Jodoigne,  Bel.,  ii\  1827.     Fruit 
medium,  pyriform-obtuse,  greenish-yellow,  dotted  with  russet,  marbled  with  fawn,  some- 
times washed  with  red  on  the  side  next  the  sun;  flesh  white,  semi-fine,  semi-breaking;  juice 
sufficient,  sugary,  acidulous;  good;  sometimes  second;  Oct. 
Due  de  Morny.     i.  Leroy  Diet.  Pom.  2:95,  fig.     1869.     2.  Hogg  Fruit  Man.  568.     1884. 

Raised  by  M.  Boisbunel,  Rouen,  and  first  published  in  1862.  Fruit  large,  long-obtuse- 
pyriform,  bossed,  green,  mottled  and  dotted  with  russet;  flesh  whitish,  tender,  melting, 
very  juicy,  too  acid,  little  sugar  or  perfume;  second;  Nov.  to  Jan. 

Due   de  Nemours,     i.  Leroy  Diet.   Pom.  2:96,  fig.     1869.     2.   Hogg  Fruit  Man.   568. 
1884. 

Raised  by  Van  Mons  at  Louvain  in  1825.  Fruit  large  and  handsome,  obovate,  narrow- 
ing abruptly,  bright  greenish  or  lemon-yellow,  even-dotted  with  russet  and  gray  specks, 


THE  PEARS  OF  NEW  YORK  371 

sometimes  reddened  on  cheek  next  the  sun;  flesh  white,  melting,  rich,  sweet,  sprightly,  juicy, 

perfumed;  first;  Oct.  and  Nov. 

Duchesse  d'Angouleme  Bronzee.     i.  Guide  Prat.  no.     1876. 

Duchess  Bronze.     2.  Am.  Pom.  Soc.  Rpt.  135.     1920. 

A  sub-variety  of  Duchesse  d'Angouleme  found  in  a  garden  of  M.  Weber,  Dijon,  Fr., 
and  introduced  in  1873.  Fruit  large  to  very  large,  differs  from  type  by  its  skin  being  red- 
brown  or  bronze,  this  feature  being  perfectly  constant;  flesh  fine,  melting,  juicy,  sugary; 
first;  Oct.  to  Dec. 

Duchesse  d'Angouleme  Panachee.     x.  Leroy  Diet.  Pom.  2:102.     1869.    2.  Hogg  Fruit 
Man.  569.     1884. 

A  variegated  form  of  Duchesse  d'Angouleme,  the  wood,  leaves  and  fruit  being  mottled 
with  yellow  and  green.     In  1848  it  was  attributed  to  M.  Audusson,  who  originated  Duchesse 
d'Augoule'me,  but  Leroy  claims  that  it  proceeded  from  his  nursery  in  1840. 
Duchesse  Anne.     x.  Leroy  Diet.  Pom.  2:102,  fig.     1869. 

Raised  in  1861  by  Jacques  Jalais,  Nantes,  Fr.  Fruit  above  medium,  like  Calebasse 
in  form,  meadow-green,  slightly  yellowish,  dotted  with  gray;  flesh  greenish-white,  fine, 
melting;  juice  sufficient,  sweet,  acidulous,  perfumed;  first;  Nov. 

Duchesse  d'Arenberg.     i.  Leroy  Diet.  Pom.  2:103,  nS-     1869.    2.  Mas  Pom.  Gen.  7:35, 
fig.  498.     1881. 

Although  distributed  from  the  Royal  Nurseries  at  Vilvorde-lez-Bruxelles  without 
mention  of  origin  its  name  suggests  Belgium.  Fruit  medium  and  often  larger,  turbinate- 
obtuse-oblate,  greenish-yellow  passing  to  bright  green  on  the  side  of  the  sun,  dotted  with 
gray-russet;  flesh  yellowish,  coarse,  melting,  juicy,  gritty  around  the  core;  sugary,  per- 
fumed, rather  sour;  second;  Aug. 
Duchesse  de  Berry  d'lJte.  i.  Leroy  Die.  Pom.  2:104.  fig.  1869.  2.  Hogg  Fruit  Man. 

569.  1884. 

Raised  in  a  seed  bed  in  the  Commune  of  Saint-Herblain,  Department  of  Loire- 
Inferieure,  Fr.,  in  1827.  Fruit  medium,  globular-turbinate,  yellow,  dotted  with  dark  gray; 
flesh  very  white,  semi-fine,  melting;  juice  abundant,  sugary,  aromatic;  first;  Aug.  and  Sept. 
Duchesse  de  Bordeaux,  i.  Leroy  Diet.  Pom.  2:105,  fig.  1869.  2.  Hogg  Fruit  Man. 

570.  1884.     3.  Bunyard  Handb.  Hardy  Fr.  171.     1920. 
Beurre  Perrault.     4.  Mas  Le  Verger  1:133,  fig.  65.     1866-73. 
Bordeaux.     5.  Cal.  Com.  Hort.  Pear  Grow.  Col.  7:No.  5,  242.     1918. 

M.  Secher,  in  the  Commune  of  Montjean,  Department  of  Maine-et-Loire,  Fr.,  bought 
in  1850  from  M.  Perrault,  Montrevault,  some  pear  trees.  Ten  years  passed  away  and 
then  one  of  the  trees  produced  the  excellent  fruit  here  described.  M.  Secher  invited  many 
persons  to  taste  it,  in  particular  MM.  Perrault  and  Baptiste  Desportes.  Later  the  variety 
fruited  with  M.  Perrault  and  was  named  by  him  Beurre  Perrault.  Secher  affirmed  he 
had  properly  given  the  variety  the  name  of  Duchesse  de  Bordeaux.  Tree  large,  vigorous, 
upright.  Fruit  large,  roundish-pyriform;  skin  thick,  very  tough,  rough,  greenish-yellow, 
with  mottlings  and  patches  of  russet;  stem  rather  long,  thick,  set  in  a  moderately  deep, 
acute  cavity;  calyx  large,  open,  placed  in  a  moderately  deep  basin;  flesh  yellowish-white, 
firm,  granular,  juicy,  mild;  good;  Nov.  and  Dec. 


372  THE   PEARS   OF   NEW   YORK 

Duchesse  de  Brabant,     i.  Leroy  Diet.  Pom.  2:107,  %•     l869-    2-  Hogg  Fruit  Man.  570. 
1884. 

A  posthumous  seedling  of  Van  Mons,   which  gave  its  first  fruit  in   1853.     Fruit 
medium,  short-pyriform-obtuse;  skin  thin,  smooth,  shining,  greenish-yellow:  flesh  yellowish- 
white,  buttery,  melting;  juice  abundant,  sweet,  savory;  good;  Oct. 
Duchesse  de  Brabant  (De  Capeinick).     i.  Mas  Pom.  Gen.  5:17,  fig.  297.     1880. 

This  variety,  obtained  by  M.  Capeinick,  received  medals  at  Brussels  and  at  Tournai 
in  1853.     Fruit  medium,  regular  pyriform,  bright  green  and  speckled  with  dots  of  gray- 
green,  becoming  lemon-yellow  at  maturity,  washed  with  blood-red  on  the  side  of  the  sun; 
flesh  white,  rather  fine,  melting;  juice  abundant,  sugary,  refreshing;  first;  Sept. 
Duchesse  de  Brissac.     i.  Leroy  Diet.  Pom.  2:108,  fig.     1869. 

Came  from  a  seed  bed  of  Auguste  Benoist,  Brissac,  Maine-et-Loire,  Fr.,  and  ripened 
for  the  first  time  in  1861.     Fruit  above  medium,  ovate,  rather  irregular,  bright  greenish- 
yellow,  spotted  with  russet;  flesh  yellowish,  melting,  juicy,  sugary,  vinous,  aromatic;  first; 
Aug.  and  Sept. 
Duchesse  Grousset.     i.  Guide  Prat.  91.     1895. 

Fruit  large,  elongated,  very  obtuse  at  base;  bright  yellow,  speckled  with  brown  dots; 
flesh  fine,  very  melting,  rather  granular  at  center;  Dec. 
Duchesse  Helene  d'Orleans.     i.  Leroy  Diet.  Pom.  2:109,  fig.     1869. 

From  a  seed  bed  made  at  Louvain,  Bel.,  in  1839  by  Van  Mons;  it  first  fruited  in  1847. 
Fruit  medium,  ovate,  always  somewhat  distorted,  one  side  being  longer  than  the  other, 
yellowish-green,  dotted  and  mottled  with  gray  and  russet,  carmined  on  the  cheek  next 
the  sun;  flesh  white,  melting,  very  juicy,  acidulous,  sugary,  good  flavor;  first;  Sept. 
Duchesse  d'Hiver.     i.  Downing  Fr.  Trees  Am.  749.     1869. 

Tardive  de  Toulouse.     2.  Leroy  Diet.  Pom.  2:693,  nS-     1869. 

M.  Barthere,  Sr.,  a  nurseryman  of  Toulouse,  Fr.,  found  this  pear  in  1845  near  Calmont 
on  one  of  his  travels  through  southern  France.  Tree  moderately  vigorous,  character- 
istically small  and  pyramidal.  Fruit  large,  roundish-pyriform,  light  yellow;  flesh  white, 
juicy;  matures  in  winter  and  late  spring.  Although  not  a  pear  of  highest  quality  it  is 
worthy  of  notice  because  of  its  large  size  and  long  keeping. 
Duchesse  Hybrid,  i.  Cornell  Sta.  Bui.  332:481.  1913. 

Form  resembles  Kieffer,  lemon-yellow;  flesh  coarse;  poor;  Oct. 

Duchesse  de  Mars.     i.  Leroy  Diet.  Pom.  2:110,  fig.     1869.     2.  Hogg  Fruit  Man.  570. 
1884. 

Origin  uncertain;   generally   attributed   to   Belgium.     Fruit  medium,    obovate  but 
variable,  yellowish-green,  russeted;  flesh  buttery,  white,  melting,  juicy,  sweet,  perfumed, 
well  flavored;  first  class  dessert  pear;  Nov. 
Duchesse  de  Mouchy.     i.  Leroy  Diet.  Pom.  2:112,  fig.     1869. 

From  a  wilding  noted  in  1862  by  the  curd  of  Breteuil,  Oise,  Fr.     Fruit  large,  turbinate- 
obtuse,  bright  olive-yellow,  dotted  with  gray-russet;  flesh  yellowish-white,  a  little  coarse, 
semi-breaking,  juicy,  sugary,  vinous,  slightly  perfumed;  second;  Apr.  and  May. 
Duchesse  Precoce.     i.  Leroy  Diet.  Pom.  2:113,  ng-     1869. 

Came    from    a    seed    bed    of    Duchesse   d'AngouleTne    made   in    1850   by  Andre 


THE  PEARS  OF  NEW  YORK  373 

Leroy.     Fruit  large  and  often  very  large,  ovate,  golden-yellow,  sprinkled  with  large  greenish 
dots,  slightly  carmined  on  the  cheek  exposed  to  the  sun;  flesh  very  white,  breaking  or 
semi-melting,  with  seeds  usually  absent,  juicy,  sweet;  flavor  agreeable;  second;  Aug. 
Duchovaya.     i.  Am.  Pom.  Soc.  Rpt.  22.     1887. 

Scented.     2.  la.  Hort.  Soc.  Rpt.  232.     1885. 

A  Central-Russian  pear.     Fruit  medium  to  above,  obtuse-pyriform,  yellow,  russeted; 
flesh  coarse,  sweet,  juicy;  poor;  mid-season. 
Dudley,     i.  Ragan  Nom.  Pear,  B.  P.  I.  Bui.  126:107.     1908. 

Originated  with  Mr.  Dudley,  Boston  Highlands,  Mass.     Fruit  medium  long;  very 
good;  mid-season. 
Dumon-Dumortier.     i.  Leroy  Diet.  Pom.  2:115,  %•     1869. 

From  the  Van  Mons  seed  beds.  Fruit  medium,  turbinate,  yellowish-green,  dotted 
with  russet;  flesh  whitish,  very  fine,  melting,  juicy,  sugary,  acidulous,  deliriously  perfumed; 
first;  Nov. 

Dundas.     I.  Mag.  Hort.  8:60.     1842.     2.  Ibid.  9:132,  fig.     1843.     3.  Downing  Fr.  Trees 
Am.  750.     1869. 

Disseminated  by  Van  Mons  in  1834  in  which  year  it  was  sent  to  America  to  both  R. 
Manning  and  W.  Kenrick.  This  pear  is  known  in  Europe  mostly  under  the  names  of 
Rousselet  Jamin,  Henri  Nicaise  and  Heliote  Dundas  or  Heloise  Dundas.  Fruit  medium, 
turbinate-obtuse,  greenish-yellow  or  yellow-ochre,  dotted  with  brown  and  gray  and  washed 
with  beautiful  carmine  on  the  side  of  the  sun;  flesh  white,  with  green  veins,  between  breaking 
and  melting;  juice  insufficient;  very  handsome  but  wanting  in  quality;  Sept.  and  Oct. 
Dunmore.  i.  Mag.  Hort.  13:154.  1847.  2-  Ibid-  18:159,  ng-  1852. 

One  of  the  best  seedling  pears  raised  by  Thomas  Andrew  Knight,  Downton  Castle, 
Wiltshire,  Eng.  It  first  fruited  in  1822  being  then  reported  in  this  country  by  C.  M. 
Hovey.  Fruit  large,  oblong-obovate;  skin  slightly  rough,  yellowish-green,  with  russet 
patches,  brownish-red  tinge  next  the  sun;  flesh  yellowish,  buttery,  melting,  rich,  subacid, 
juicy,  sprightly,  vinous,  perfumed  and  aromatic;  excellent;  Sept.  and  Oct. 
Dupuy  Charles,  i.  Leroy  Diet.  Pom.  2:118,  fig.  1869.  2.  Downing  Fr.  Trees  Am. 
750.  1869. 

Louis  Berckmans,  Augusta,  Ga.,  raised  this  pear  in  1847  from  seed  sent  from  Ghent, 
Bel.     Fruit  medium  to  above,  like  Calebasse  in  form,  rough  to  the  touch,  bright  green, 
dotted  with  russet;  flesh  greenish-white,   very  fine,   melting;  juice  abundant,   sugary, 
acidulous;  flavor  delicate  and  slightly  musky;  first;  Oct.  and  Nov. 
Durandeau.     i.  Mag.  Hort.  26:129.     1860.    2.  Am.   Pom.  Soc.   in.     1862. 

De   Tongres.    3.  Ann.   Pom.  Beige    3:15,  fig.     1855.     4.  Downing  Fr.    Trees  Am. 
489-     1857. 

Originated  from  seed  with  Charles  Louis  Durandeau,  Tongres-Notre-Dame,  a  village 
in  Hainaut,  Bel.,  probably  about  1825.  Tree  fairly  vigorous,  pyramidal,  an  early  and 
abundant  bearer.  Fruit  medium  large,  obovate-pyriform,  generally  irregular;  skin  thin, 
covered  with  fine  golden  russet,  blushed  with  carmine  on  the  exposed  cheek;  flesh  yellowish- 
white,  buttery,  very  juicy,  vinous,  sprightly,  with  an  exquisite  aroma  and  of  first  quality; 
Oct.  and  Nov. 


374  THE   PEARS   OF   NEW   YORK 

Duree.     i.  Downing  Fr.  Trees  Am.  751.     1884. 

A  wilding  found  by  Isaac  Hicks,  Westbury,  N.  Y.,  and  introduced  by  him  before 
1869.     Fruit  medium,  oblong-acute-pyriform,  pale  yellow,  dotted  and  patched  with  russet; 
flesh  whitish,  semi-melting,  juicy,  sweet,  slightly  musky;  good  to  very  good;  Oct. 
Durst-Losche.     i.  Dochnahl  Fuhr.  Obstkunde  2:155.     1856. 

Thuringia,    1809.     Fruit    medium,    globular-turbinate,    greenish-yellow    turning    to 
yellow;  flesh  breaking,  soft,  honey-sweet  and  aromatic;  good;  Sept. 
Early  Ely.     i.  Tex.  Nursery  Cat.  10.     1913. 

Originated  on  the  grounds  of  Silas  Ely  of  Sherman,  Tex.,  and  was  introduced  by  the 
Texas  Nursery  Company  about  1906.     Said  to  be  small,  yellow  and  good  for  both  table 
and  market. 
Early  Green  Sugar,     i.  J.  Van  Lindley  Cat.  51.     1921. 

Fruit  large,  yellow,  blushed;  June. 
Easter  Bergamot.    i.  Downing  Fr.  Trees  Am.  751.    1869.    2.  Hogg  Fruit  Man.  572.    1884. 

Bergamote  de  Paques.     3.  Leroy  Diet.  Pom.  1:250,  fig.     1867. 

An  old  French  pear  of  which  Merlet  wrote  in  1675,  calling  it  Bergamote  de  Pasques 
or  the  La  Grilliere.  This  variety  was  early  known  in  England  according  to  Switzer  who 
saw  trees  of  it  at  Hampton  Court  growing  against  a  wall  said  to  have  been  erected  by 
Queen  Elizabeth  and  which  had  every  appearance  of  having  stood  there  since  that  time. 
Fruit  medium,  globular-turbinate,  narrowing  toward  the  stalk,  grayish-green,  dull,  changing 
to  pale  yellow,  thickly  dotted  with  brown;  flesh  white,  semi-fine,  gritty,  breaking;  juice 
sweet,  acid,  with  not  much  perfume  or  flavor;  second  only,  on  account  of  its  extreme 
lateness;  Mar.  to  May. 

Eastern   Belle,     i.  Mass.  Hort.  Soc.  Rpt.  32.     1870.     2.  Downing  Fr.    Trees   Am.   ist 
App.,  126,  fig.     1872. 

This  pear  originated  with  Henry  McLaughlin,  Bangor,  Me.  Tree  hardy,  vigorous, 
productive;  fruit  of  medium  size,  obovate-pyriform;  skin  pale  yellow,  with  nettings  and 
patches  of  russet  and  many  russet  dots,  occasionally  blushed  with  bright  red;  flesh  whitish- 
yellow,  coarse  at  center,  juicy,  half -melting,  sweet,  rich,  with  a  peculiar  piquant  aroma; 
good;  Sept. 

Echasserie.     i.  Duhamel    Trait.  Arb.  Fr.   2:187,   PI.   XXXII.     1768.     2.  Downing  Fr. 
Trees  Am.  753.     1869. 

Walnut.    3.  Am.  Pom.  Soc.  Rpt.  90.     1856. 

Besi  de  I' Echasserie.     4.  Leroy  Dirt.  Pom.  1:269,  fig.     1867. 

The  wilding  from  which  this  variety  was  derived  was  probably  noticed  about  1660 
and  La  Quintinye  before  1690  spoke  of  it  as  having  been  in  French  gardens  for  twenty  years. 
It  appears  to  have  been  a  native  of  Anjou,  where  there  are  three  places  bearing  the  name 
given  to  it.  Probably  it  had  been  locally  cultivated  under  other  names  for  a  long  time 
previous  to  its  official  recognition.  Fruit  medium  to  small,  globular-oval  but  variable, 
always  obtuse  and  bossed;  skin  rough  to  the  touch,  lemon-yellow  dotted  with  fawn  and 
with  some  patches  of  grayish-brown  russet;  flesh  white,  fine,  melting,  with  very  small 
grits  around  the  core;  juice  extremely  abundant,  acidulous,  saccharine,  with  an  after- 
taste of  musk,  very  agreeable ;  first ;  Nov.  through  Jan. 


THE  PEARS  OF  NEW  YORK  375 

Edle  Sommerbirne.     i.  Oberdieck  Obst-Sort.  327.     1881. 

Germany  and  Holland.  Fruit  small,  pyrifonn  and  somewhat  long-gourd-shaped, 
smooth  yellowish-green  changing  to  yellow  at  maturity,  with  reddish-brown  on  the  side 
next  the  sun,  dotted  and  speckled  with  gray;  flesh  fine,  semi-melting,  with  a  sweet, 
agreeable,  aromatic  flavor  of  rose;  good  for  dessert  and  first  for  kitchen  use;  Aug. 
Edward  Seedling  St.  Germain,  i.  Downing  Fr.  Trees  Am.  754.  1869.  2.  Mas  Pom,  Gen. 
6:155,  fig.  462.  1880. 

Raised  by  Dr.  W.  D.  Brinckle",  Philadelphia,  Pa.  Fruit  medium  or  rather  large, 
globular-pyriform-obtuse,  a  little  irregular  in  form,  with  its  greatest  diameter  at  the  center; 
skin  somewhat  thick  and  tender,  intense  green  at  first,  sprinkled  with  grayish-black  dots 
changing  at  maturity  to  bright  citron-yellow,  some  russet  nettings  and  patches;  flesh 
whitish,  semi-fine,  slightly  granular  yet  melting,  full  of  saccharine  juice,  acidulous  and 
delicately  perfumed;  good;  Oct.  to  Dec. 
Erne  Holt.  I.  J.  Van  Lindley  Cat.  54.  1913. 

Said  to  have  originated  on  the  farm  of  L.  W.  Holt  near  Burlington,  N.  C. ;  introduced  by 
J.  Van  Lindley  Nursery  Company  about  1907.     Tree  healthy,  thrifty.     Fruit  large,  greenish- 
yellow;  flesh  light  yellow,  rich,  juicy;  season  about  the  same  as  Duchesse  d'Angoul&ne. 
Eliot  Early,     i.  Am.  Pom.  Soc.  Rpt.  52.     1871.    2.  Rural  N.  Y.  51:602,  figs.  242,  243. 
1892. 

Said  to  have  been  raised  by  Judge  Charles  Eliot  of  Windsor,  Ontario,  Canada,  from 
a  cross  between  Madeleine  and  Doyenne"  d'fite.  Tree  strong,  vigorous,  hardy,  an  early 
and  productive  bearer.  Fruit  small,  pyriform,  pale  greenish-yellow,  brownish-red  next 
the  sun;  stem  long,  slender,  curved;  cavity  small,  russeted;  calyx  closed  or  partially  open; 
base  small;  flesh  whitish,  half-fine,  juicy,  melting,  sweet,  slightly  perfumed;  good  to 
very  good;  July. 

filisa  d'Heyst.     i.  Mas  Le  Verger  1:99,  fig.  56.     1866-73.     2-  Leroy  Diet.  Pom.  2:125, 
fig.     1869. 

Obtained  by  Major  Esp6ren  of  Mechlin,  Bel.  Fruit  small  but  sometimes  medium, 
ovate,  with  an  irregular  outline,  grass-green,  dotted  and  stained  with  clear  fawn;  flesh 
greenish,  coarse,  semi-melting,  very  gritty  around  the  core;  juice  sweet,  abundant,  sugary, 
slightly  perfumed,  little  flavor;  second;  Mar. 

Elizabeth  (Edwards),     i.  Mass.  Hort.  Soc.  Rpt.  5.     1843.     2-  Mag.  Hort.  12:441,  fig.  34. 
1846. 

This  pear  was  raised  at  New  Haven,  Conn.,  by  Governor  Edwards1  and  was  first 


1  Henry  Waggoman  Edwards,  at  one  time  Governor  of  Connecticut,  was  a  pioneer  American  pear 
breeder  credited  with  making  the  first  systematic  attempt  to  grow  new  pears  in  this  country.  He  was 
a  grandson  of  the  eminent  theologian,  Jonathan  Edwards,  was  born  at  New  Haven,  Conn.,  in  1779, 
graduated  at  Princeton  College  in  1797,  studied  law  at  the  Litchfield  School  and  almost  immediately 
entered  into  public  life  shortly  to  become  prominent  and  famous  in  state  and  nation.  He  served  Con- 
necticut with  honors  as  its  Governor,  and  in  the  nation  he  distinguished  himself  as  Representative  in 
the  House  from  Connecticut,  Speaker  of  the  House  and  as  Senator.  But  it  is  as  a  pomologist  that  his 
career  is  of  concern  to  the  reader.  Always  interested  in  pomology,  and  no  doubt  especially  interested 
in  pears  through  the  spectacular  work  of  Van  Mons,  he  planted  pear  seeds  in  the  fall  of  1817  with  the 
aim  of  obtaining  new  and  superior  varieties  of  this  fruit.  Great  success  did  not  attend  his  attempts  at 


376  THE    PEARS   OF   NEW   YORK 

exhibited  in   1843.     Fruit  of  medium  size,   roundish-obtuse-pyriform,   slightly  angular; 
skin  smooth,  pale  lemon-yellow,  profusely  sprinkled  with  very  small,  pale  russet  dots  and 
a  few  grayish-russet  patches;   flesh  white,  somewhat  coarse,  melting,  very  juicy,  slightly 
subacid,  with  a  vinous  flavor;  Oct. 
Elizabeth  Maury.     i.  Downing  Fr.  Trees  Am.  2ndApp.,  147.     1876. 

A  chance  seedling  on  the  ground  of  Reuben  Maury,  Charlottesville,  Va.     Fruit  small, 
oblate,  slightly  elevated,  pale  greenish-yellow,  sometimes  with  a  shade  of  brown  in  the 
sun,  with  many  greenish  dots;  flesh  whitish,  semi-fine,  tender,  juicy,  melting,  sweet,  slightly 
vinous;  Aug. 
Ellis,     i.  Mag.  Hort.  30:370,  fig.  13.     1864.     2.  Downing  Fr.  Trees  Am.  755,  fig.     1869. 

Raised  from  seed  of  Seckel  in  1843  by  Annie  E.  Ellis,  New  Bedford,  Mass.  Tree 
vigorous,  hardy,  prolific.  Fruit  large,  oblong-obovate-pyriform,  truncate,  slightly  uneven, 
greenish-yellow,  patched  and  mottled  with  russet,  sprinkled  with  many  russet  dots;  stem 
rather  long,  rather  stout,  set  in  a  small  cavity;  calyx  large,  open;  basin  uneven,  slight; 
flesh  whitish,  juicy,  melting,  sweet,  slightly  vinous,  aromatic;  very  good;  Sept.  and  Oct. 
Ellis  (New  York),  i.  Downing  Fr.  Trees  Am.  756.  1869. 

Downing  says  that  there  is  another  pear  under  the  name  of  "  Ellis  "  grown  in  western 
New  York,  entirely  distinct  from  Ellis.  The  fruit  is  described  as  medium,  acute-pyriform, 
greenish-yellow,  shaded  with  crimson-red  in  sun,  with  very  small  brown  dots;  flesh  white, 
juicy,  melting,  vinous,  often  astringent,  disposed  to  rot  at  the  core;  good;  Aug.  and  Sept. 
Emerald,  i.  Downing  Fr.  Trees  Am.  756.  1869. 

Belgian.  Fruit  medium,  obtuse-pyriform,  pale  green,  with  pale  brownish-red  next  the 
sun  and  covered  with  russety  dots;  flesh  white,  melting,  buttery,  richly  flavored,  subacid, 
vinous;  good;  Nov.  and  Dec. 

fJmile  d'Heyst.     i.  Leroy  Diet.  Pom.  2:131,  fig.     1869.     2.  Bunyard  Handb.  Hardy  Fr. 
173.     1920. 

A  seedling  raised  by  Major  EspeYen,  Mechlin,  Bel.,  which  fruited  in  1847.  Fruit 
medium  and  often  larger,  ovate,  rather  long,  irregular,  generally  with  sides  unequal,  bossed, 
bronzed,  dotted  with  fine  specks;  flesh  greenish,  fine  and  dense,  melting,  scented,  free 
from  grit;  juice  very  abundant,  refreshing,  sugary,  slightly  acid  but  very  agreeably 
perfumed;  first;  Oct. 
Enfant  Nantais.  i.  Mathieu  Norn.  Pom.  210.  1889.  2.  Guide  Prat.  92.  1895. 

Originated  by  M.  Grousset  of  Nantes,  Fr.     Tree  vigorous  and  productive.     Fruit 
large,  conic,  gray;  flesh  fine,  buttery,  juicy,  aromatic  but  very  slightly  tart;  Oct. 
Enfant  Prodigue.     i.  Downing  Fr.   Trees  Am.  385.     1845.     2-  Leroy  Diet.  Pom.  2:133, 
fig.     1869. 


pear  breeding,  but  Governor  Edwards  made  a  start  in  work  which  Manning,  Wilder  and  a  score  of  others 
were  to  carry  forward  with  more  striking  results.  Out  of  many  seedlings,  at  least  five  were  named  and 
were  grown  for  a  longer  or  shorter  time  by  the  pear-growers  of  a  century  ago.  These  are  Elizabeth,  Cal- 
houn,  Dallas,  Henrietta  and  Citron,  all  described  among  the  minor  varieties  of  this  text.  While  hardly 
to  be  considered  among  the  foremost  pomologists  of  the  country,  Governor  Edwards  is  in  the  front  rank 
of  the  lesser  men  whose  combined  work  has  done  so  much  to  give  weight  and  impulse  to  American 
pomology. 


THE  PEARS  OF  NEW  YORK  377 

Roussekt  Enfant  Prodigue.    3.  Downing  Fr.  Trees  Am.  846.     1869. 

Verschwenderin.    4.  Mathieu  Norn.  Pom.  293.     1889. 

A  Van  Mons  seedling  of  about  1830.     Fruit  medium  to  large,  ovate  but  variable, 
greenish-yellow,  largely  obscured  with  cinnamon-colored  russet,  more  or  less  carmined 
on  the  side  of  the  sun;    flesh  greenish-white,  dense,  melting,  juicy,  sugary,  aromatic, 
acidulous,  astringent;  second;  Sept. 
Epine  d'Ete.     i.  Leroy  Diet.  Pom.  2:138,  fig.     1869.    2.  Downing  FT.  Trees  Am.  758.    1869. 

An  old  pear  grown  in  the  gardens  of  the  Monastery  of  Chartreux,  Paris,  and  stated 
in  the  catalog  of  that  institution,  of  1736,  to  be  identical  with  the  pear  Bugiarda  of  Italy. 
This  Leroy  has  shown  to  be  an  error,  the  Bugiarda  being  the  pear  known  in  France  as 
Trompeur.  Le  Lectier  appears  to  have  grown  it  in  1628  in  his  famous  gardens  at  Orleans, 
though  under  the  name  of  Poire  d'Espine.  Fruit  above  medium,  pyriform,  more  or  less 
obtuse,  bright  green,  finely  dotted  with  gray-russet  and  lightly  colored  with  tender  rose 
on  the  side  of  the  sun;  flesh  yellowish,  fine,  melting,  juicy,  sugary  and  musky;  a  moderately 
good  autumn  pear;  Sept. 
Epine  d'Ete  Rouge,  i.  Guide  Prat.  94,  270.  1876. 

Rother  Sommerdorn.     2.  Liegel  Syst.  Anleit.  108.     1825. 

French,  1805.  Fruit  medium,  ovate,  slightly  bossed,  light  grass-green  turning  to 
yellow-green,  dark  blush,  dotted;  flesh  finely-grained;  juice  somewhat  deficient,  aromatic; 
good  for  the  table,  kitchen  and  market;  Sept. 

Epine  d'Hiver.     i.  Langley   Pomona  132.     1729.    2.  Duhamel   Trait.  Arb.  Fr.  2:184, 
PI.  XLIV,  fig.  3.     1768. 

Winter  Thorn.     3.  Bradley  Card.  199.     1739.     4.  Lindley  Guide  Orch.  Card.  410.     1831. 

A  very  old  French  pear,  reported  as  early  as  1675.  Tree  healthy,  although  not  a  strong 
grower,  and  bears  well.  Fruit  medium  to  above,  roundish-obovate,  smooth,  green  becoming 
yellowish  and  irregularly  covered  with  grayish-brown  dots;  stem  rather  long,  fleshy  at 
base,  inserted  without  depression;  calyx  small,  open,  set  in  a  rather  shallow  basin;  flesh 
whitish,  melting,  tender,  buttery,  with  a  sweet  and  agreeable  musky  flavor;  a  dessert  pear; 
Nov.  to  Jan. 
Epine  de  Jeraages.  i.  Guide  Prat.  94.  1876. 

Fruit  medium;  first;  Mar. 

fipineduMas.     i.  Pom.  France  i:No.  31,  PI.  31.    1863.     2.  Leroy  Diet.  Pom.  2:412,  fig. 
1869. 

Belle  Epine  Dumas.    3.  Downing  Fr.  Trees  Am.  668.     1869. 

Dumas.     4.  Rural  N.  V.  45:480,  figs.  292,  293.     1886. 

A  wilding  found  about  1760  by  a  M.  Chemison  in  the  forest  of  Rochechouart  near 
Mas,  Department  of  Haute-Vienne,  Fr.  Fruit  medium,  obtuse-pyriform,  lively  yellow  or 
lemon- yellow,  finely  dotted  with  brown  and  washed  with  carmine  on  the  sun-exposed  cheek; 
flesh  white,  fine,  tender,  melting,  sweet,  gritty  at  center,  juicy,  acid,  musky;  good;  Nov. 
and  Dec. 
fipine  Royale.  i.  Downing  Fr.  Trees  Am.  758.  1869. 

Of  French  origin.  Fruit  medium,  pyriform,  yellowish,  blushed  with  bright  red  on  the 
side  next  the  sun;  flesh  fine,  melting,  juicy,  sweet,  vinous;  Oct. 


378  THE   PEARS   OF   NEW   YORK 

Epine-Royale  de  Courtray.     i.  Mas  Pom.  Gen.  4:127,  fig.  256.     1879. 

Origin  not  clear  though  mentioned  in  the  Bulletin  of  the  Society  of  Van  Mons  in  1858. 
Fruit  medium  or  large,  pyriform-obtuse,  green  sprinkled  with  numerous  brown  dots, 
changing  to  pale  yellow  at  maturity,  with  some  red  on  the  side  next  the  sun;  flesh  white, 
semi-fine,  buttery,  juicy,  sugary,  pleasant;  handsome  and  good  for  transportation ;  Aug. 
Ermsinde.  i.  Dochnahl  Fuhr.  Obsikunde  2:69.  1856.  2.  Leroy  Diet.  Pom.  2:143,  fig- 
1869. 

A  chance  seedling  found  in  the  garden  of  M.  Bouvier,  Jodoigne,  Bel.,  and  reported 
in  1851.     Fruit  above  medium,  in  form  variable  from  pyramidal  to  turbinate,  lemon-yellow, 
dotted  and  marked  with  brown-russet,  and  blushed  with  dark  red  on  the  exposed  cheek; 
second;  early  Oct. 
Ernestine  Auzolle.     i.  Downing  Fr.  Trees  Am.  758.     1869. 

Of  French  origin.     Fruit  small,  globular-pyriform,  sometimes  acute-pyriform,  greenish- 
yellow,  with  a  shade  of  brown  in  the  sun,  often  netted  and  patched  with  russet;  flesh  rather 
coarse,  yellowish,  moderately  juicy,  semi-melting,  sweet;  good;  Sept.  and  Oct. 
Eseme.     i.  la.  Soc.  Hort.  Rpt.  61.     1880. 

Cultivated  on  the  northern  steppes  of  Russia  and  introduced  to  this    country   by 
J.  L.  Budd  of  Iowa  in  1880. 
Esperine.     I.  Ann.  Pom.  Beige  4:73,  fig.     1856.     2.  Downing  Fr.  Trees  Am.  759.     1869. 

By  Van  Mons  from  an  undated  seed  bed;  it  was  first  reported  in  1826  and  dedicated 
to  Major  Espe"ren,  the  enthusiastic  and  distinguished  pomologist  of  Mechlin.  Fruit  large, 
obtuse-ovate,  yellow  with  greenish  tinge,  much  dotted  with  greenish-gray-russet,  clouded 
with  tender  rose  on  the  side  of  the  sun;  flesh  white,  semi-melting,  full  of  juice,  sugary, 
vinous,  refreshing,  perfumed;  first;  Oct.  and  Nov. 
Esperione.  i.  Thomas  Am.  Fruit  Cult.  561.  1885. 

Fruit  medium,  obovate,  slightly  pyriform,  yellow,  juicy,  melting,  perfumed;   Sept. 
Essex,     i.  Downing  Fr.  Trees  Am.  759.     1869. 

Originated  in  the  garden  of  W.  Flack,  Essex,  N.  Y.,  before  1869.     Fruit  below  medium, 
oblong-obtuse-pyriform,  greenish-yellow,  with  many  brown  and  green  dots,  marbled  with 
carmine  in  the  sun;  flesh  whitish,  juicy,  melting,  granular,  sweet;  good;  Sept. 
Esther  Comte.     i.  Mas  Pom.  Gen.  6:39,  fig.  404.     1880. 

Cataloged  by  Dauvesse  of  Orleans  in  1857.     Fruit  medium,  ovate-pyriform,  bright 
green  changing  to  yellow,  dotted  with  russet;    flesh  whitish,  rather  fine,  semi-melting, 
juicy,  sugary,  delicately  perfumed;  good;  winter. 
Estranguillon.     i.  Leroy  Diet.  Pom.  2:146,  fig.     1869. 

According  to  Charles  Estienne,  1530,  this  pear  was  at  that  time  well  known  to  French 
gardeners.     First  rate  for  making  perry.     Fruit  small,  ovate,  yellowish,  dotted  with  gray 
and  slightly  tinted  with  rose  on  the  cheek  exposed  to  the  sun;  flesh  whitish,  rather  coarse, 
breaking  or  semi-melting,  very  juicy,  without  perfume;  Sept. 
Esturion.     i.  Downing  Fr.  Trees  Am.  759.     1869.     2.  Mas  Pom.  Gen.  6:41,  fig.  405.     1880. 

Origin  unknown.  Fruit  rather  small,  conic,  pale  green  changing  to  yellow,  tinged  with 
light  red  on  the  side  of  the  sun;  flesh  yellowish,  fine,  melting;  juice  abundant,  sweet  and 
perfumed. 


THE    PEARS   OF   NEW   YORK  379 

Eugene  Appert.     i.  Leroy  Diet.   Pom.  2:148,  fig.     1869.     2.  Am.   Pom.  Soc.  Rpt.   130. 
1881. 

Raised  from  seed  by  Andre  Leroy,  Angers,  Fr.,  and  first  gave  fruit  in  1862.  It  was 
introduced  to  this  country  about  1881,  in  which  year  it  was  described  as  of  "  very  superior 
quality  "  and  one  of  the  "  best  of  the  kinds  recently  introduced."  Fruit  medium,  globular, 
bossed,  unequal,  grass-green,  with  grayish  stains  and  large  dots;  flesh  yellowish-white, 
very  fine  and  melting,  very  full  of  sugary,  acidulous  juice,  having  an  exquisite  aroma; 
first;  Aug.  and  Sept. 
Eugene  Furst.  i.  Mas  Pom.  Gen.  6:167,  fig.  468.  1880. 

A  gain  of  Van  Mons.     Fruit  medium,  globular-conic,  very  obtuse,  green  changing 
to  lemon-yellow,  dotted  with  brown  and  more  or  less  washed  with  red-brown  on  the  side 
of  the  sun;  flesh  white,  fine,  buttery,  melting,  juicy,  sugary,  acidulous,  with  a  character- 
istic perfume;  first;  Nov.  and  Dec. 
Eugene  Maisin.     i.  Guide  Prat.  94.     1876. 

Under  trial  in  the  nurseries  of  Simon-Louis  Bros,  of  Metz,  Lorraine,  in  1876.     Fruit 
medium;  skin  rough  and  grayish;  flesh  melting;  first;  Dec.  and  Jan. 
Eugene  des  Nouhes.     i.  Leroy  Diet.  Pom.  2:148,  fig.     1869.    2.  Mas  Pom.  Gen.  3:65, 
fig.  129.     1878. 

M.  Parigot,  President  of  the  Imperial  Court  of  Poitiers,  Fr.,  obtained  this  variety 
•which  he  dedicated  in  1856.     Fruit  above  medium,  obtuse-turbinate,  dark  yellow,  dotted 
and  stained  with  gray-russet,  slightly  vermilioned  on  the  side  of  the  sun;  flesh  whitish, 
melting,  juicy,  vinous,  sweet,  delicately  perfumed;  first;  Sept. 
Eugene  Thirriot.     i.  Guide  Prai.  94.     1876. 

Produced  and  placed  on  the  market  in  1868  by  Thirriot  Bros.     Fruit  large,  pyriform, 
pale  greenish-yellow;  flesh  melting,  buttery,  very  juicy,  sugary,  perfumed;  first;  Oct. 
and  Nov. 
Euratsfelder  Mostbirne.     I.  Loschnig  Mostbirnen  78,  fig.     1913. 

An  Austrian  perry  pear.     Fruit  medium  to  large,  globular;  skin  smooth,  light  yellow 
when  ripe,  sprinkled  with  rather  fine  dots,  and  russet  speckles;  flesh  rather  white,  not 
very  coarse,  agreeably  subacid,  very  juicy;  Oct.  and  Nov. 
Eureka,     i.  A.  M.  Augustine  Cat.  45.     1916. 

According  to  correspondence  with  A.  M.  Augustine,  Normal,  111.,  the  introducer 
of  this  pear,  it  was  fruited  in  1900  by  a  Mr.  Dickinson  of  Eureka,  111. ;  a  chance  cross  between 
Seckel  and  Kieffer  and  shows  characteristics  of  both  parents.  Tree  reported  similar  to 
Kieffer  in  leaf,  habit  of  growth  and  resistance  to  and  recovery  from  blight.  Fruit  medium, 
shaped  like  Seckel;  skin  delicate,  waxy,  bright  yellow,  slightly  russeted,  with  a  bright  red 
cheek;  flesh  flavor  of  Seckel,  more  solid,  longer  keeper. 
Eva  Baltet.  i.  Rev.  Horl.  312,  fig.  1898. 

From  a  seed  bed  of  Bartlett  fertilized  with  Flemish  Beauty.  It  was  exhibited  at  the 
International  Exhibition  of  St.  Petersburg  in  1893.  Fruit  very  large,  pyriform-trun- 
cated;  skin  fine,  light  cream  passing  into  yellow,  dotted  with  brown,  extensively  blushed 
with  bright  carmine;  flesh  white,  fine,  juicy,  sugary  and  aromatic;  first;  Nov.  but 
variable. 


380  THE   PEARS   OF   NEW   YORK 

Excellente  de  Moine.     i.  Mas  Pom.  Gen.  5:59,  fig.  318.     1880. 

Distributed  by  Burgomaster  Rossy  of  Schonburg,  in  Moravia,  Austria,  in  1835.     Fruit 
medium  or  rather  large,  globular-ovate,  grass-green,  dotted  with  gray-green  specks;  flesh 
white,  rather  greenish  especially  just  under  skin,  buttery,  juicy,  delicately  perfumed;  good; 
latter  half  of  August. 
Excelsior,     i.  Am.  Pom.  Soc.  Rpt.  158.     1867.     2.  Downing  Fr.  Trees  Am.  759.     1869. 

A  seedling  of  Francis  Dana,  Boston,  Mass.,  raised  about  1860.     Fruit  medium,  obovate- 
obtuse-pyriform,  greenish-yellow,  with  some  russet  and  many  brown  dots;  flesh  juicy, 
melting,  sweet,  pleasant;  good  to  very  good;  Sept. 
Eyewood.     i.  Leroy  Diet.    Pom.  2:149,  fig.     1869.     2.  Downing  Fr.  Trees  Am.  759.     1869. 

Raised  from  seed  by  T.  A.  Knight  about  1822  at  Downton,  Wiltshire,  Eng.  Fruit 
medium,  globular;  skin  very  thick,  greenish-yellow,  tinged  with  brown  next  the  sun,  much 
covered  with  pale  brown-russet  and  large  dots;  flesh  yellowish,  very  tender  and  melting, 
juicy,  sweet,  with  a  sprightly,  vinous  flavor  and  fine  aroma;  first,  but  sometimes  has  too 
little  perfume;  Oct. 
Fall.  i.  Am.  Pom.  Soc.  Rpt.  102.  1875. 

A  natural  tree  planted  at  least  as  early  as  1650  by  Gov.  Prince  at  Eastham,  on  Cape 
Cod.  Fruit  about  the  size  of  a  hen's  egg,  tapering  towards  both  ends,  green,  nearly  covered 
with  thin  russet,  of  inferior  quality.  In  1836  it  was  a  flourishing,  lofty  tree,  producing 
an  average  of  fifteen  bushels  of  fruit. 

Fall  Beurre  d'Arenburg.     i.  Am.  Pom.  Soc.  Rpt.  119.     1875.     2.  Downing  Fr.  Trees  Am. 
3rd  App.  175.     1881. 

Exhibited  by  Asahel  Foote,  Williamstown,  Mass.,  at  the  Boston  meeting  of  the 
American  Pomological  Society  in  1875  as  one  of  his  seedlings.  Fruit  medium,  globular- 
oblate,  inclining  to  obtuse-pyriform,  pale  greenish-yellow,  tinged  with  orange  where  well 
exposed,  sometimes  blushed  on  the  cheek  next  the  sun,  slightly  patched  and  netted  and 
much  dotted  with  russet;  flesh  whitish,  rather  coarse,  juicy,  melting,  sweet,  vinous,  musky; 
very  good;  Oct. 
Famenga.  i.  Mass.  Hort.  Soc.  Rpt.  59.  1844.  2.  Downing  Fr.  Trees  Am.  759.  1869. 

A  foreign  variety  exhibited  in  1843  by  R.  Manning,  Salem,  Mass.     Fruit  medium, 
obovate,  greenish-yellow;  Sept. 
Faurite.     i.  Card.  Chron.  69.     1848. 

Fruit  medium,  oblong-obovate,  yellow,  shining,  tinged  with  red  next  the  sun,  and 
having  numerous  reddish  dots;  flesh  yellowish-white,   semi-melting,   slightly  perfumed; 
keeps  nearly  a  year. 
Fauvanelle.     i.  Rev.  Hort.  146.     1911. 

Considered  by  M.  Chasset,  Secretary-general  of  the  Pomological  Society  of  France, 
to  be  the  finest  of  all  cooking  pears.  Fruit  long-pyriform,  bright  green,  largely  covered 
with  fawn,  and  rayed  or  washed  with  red  on  the  sun-exposed  cheek;  flesh  yellowish-white, 
very  sugary,  giving  a  good  red  wine  tone  to  the  cooked  fruit,  with  an  agreeable  aroma; 
very  good  for  kitchen  use. 
Favorite  Joanon.  i.  Cat.  Cong.  Pom.  France  259,  fig.  1906. 

Obtained  in  1833  by  M.  Joanon,  at  Saint-Cyr-an-Mont-d'Or,  Rh6ne.     Fruit  medium 


THE    PEARS   OF   NEW   YORK  381 

to  large,  turbinate;  skin  smooth,  bright  yellow,  dotted  with  gray,  flushed  with  rose  at 
maturity;  flesh  white,  very  fine,  melting,  very  juicy,  sweet,  acidulous,  perfumed;  very 
good;  Aug.  and  Sept. 
Favorite  Morel,     i.  Guide  Prat.  no.     1876. 

Obtained  from  a  seed  of  Bartlett  by  M.  Morel,  a  nurseryman  at  Lyons,  Fr.,  in  1874. 
Fruit  rather  large,  obtuse-pyriform,  suggesting  in  form  a  long  Bartlett,  somewhat 
bossed  in  outline;  skin  a  little  rough,  passing  from  greenish-yellow  to  golden-yellow,  mottled 
with  fawn;  flesh  white,  fine,  melting,  compact,  juicy,  fresh,  vinous,  acidulous;  first;  Oct. 
Feast.  I.  Downing  Fr.  Trees  Am.  759.  1869. 

Originated  with  Samuel  Feast,  Baltimore,  Md.,  from  seed  of  Seckel.  Fruit  medium, 
obovate-pyriform,  greenish-yellow,  with  brown  dots;  flesh  whitish,  juicy,  sweet;  good; 
Sept . 

Felix  de  Liem.     i.  Leroy  Diet.  Pom.  2:151,  fig.     1869.     2.  Downing  Fr.  Trees  Am.  759. 
1869. 

A  posthumous  variety  from  the  seedlings  of  Van  Mons  at  Geest-Saint-Re'my,  1853. 
Fruit  below  medium,  turbinate,  generally  obtuse,  greenish-yellow,  very  much  mottled 
with  dirty  or  dusky  brown,  much  speckled  bronze-russet  on  side  next  the  sun  and  some 
traces  of  crimson  streaks;  flesh  yellowish,  fine,  melting,  juicy,  sugary,  slightly  perfumed; 
second;  early  Nov. 
Felix  Sahut.  i.  Rev.  Hort.  151.  1902.  2.  Am.  Pom.  Soc.  Rpt.  135.  1920. 

From  Passe  Colmar  crossed  with  Bartlett  by  Arsene  Sannier;  new  in  1902.     Fruit 
similar  in  appearance  to  Passe  Colmar;  flesh  fine,  juicy,  melting,  sugary,  with  a  very  agree- 
able perfume;  very  good;  Nov.  to  Jan. 
Ferdinand  Gaillard.     i.  Guide  Prat.  103.     1895. 

Fruit  large  or  very  large;  skin  smooth,  brilliant  yellow  all  over;  flesh  yellowish-white, 
fine,  tender,  very  melting,  juicy,  very  sugary;  good  or  very  good;  Nov.  to  Jan. 
Ferdinand  de  Lesseps.     i.  Leroy  Diet.  Pom.  2:154,  fig.     1869. 

Raised  by  Andre"  Leroy  in  1864.     Fruit  medium,  ovate,  not  very  regular,  bright  yellow, 
extensively  washed  and  marbled  with  brown-russet;  flesh  white,  very  fine,  melting;  juice 
very  abundant,  acidulous,  very  sugary,  with  an  exquisite  flavor;  first;  early  Oct. 
Fertility,     i.  Jour.  Hort.  N.   S.  1:555,  fig-   i°o-     1880.    2.  Bunyard  Handb.  Hardy  Fr. 
174.     1920. 

Raised  by  T.  Rivers ,  Sawbridgeworth,  Eng.,  in  1875,  from  Beurre'  Goubault.     Fruit 
medium,  obovate,  even  and  regular,  entirely  covered  with  a  bright  cinnamon  coat  of  russet, 
tinged  with  orange  on  the  side  next  the  sun;  flesh  semi-melting  or  crackling,  very  juicy, 
sweet,  with  a  rich,  highly-perfumed  flavor;  good;  Oct. 
Figue.     i.  Duhamel  Trait.  Arb.  Fr.  2:183.     1768.     2.  Hogg  Fruit  Man.  576.     1884. 

The  pear  described  under  this  name  by  Duhamel  in  1768  is  quite  different  from  the 
pear  Figue  d'Alengon  with  which  it  has  been  confused,  the  Green  fig  of  Biedenfeld  or 
Longue  Verte  of  Leroy.  Origin  uncertain.  Fruit  medium,  long-pyriform,  green  and  next 
the  sun  of  a  dull  dark  red,  entirely  covered  with  numerous  dots  and  patches  of  brown- 
russet;  flesh  white,  tender,  buttery,  melting;  juice  sweet,  sugary,  perfumed;  excellent  early 
•dessert  pear;  Sept. 


382  THE   PEARS   OF   NEW   YORK 

Figue  d'Alencon.     i.  Leroy  Diet.  Pom.  2:156,  fig.     1869.     2.  Rural  N.  Y.  45:233,  figs. 
150,  151.     1886. 

Obtained  about  1829  near  Alencon,  Department  Orne,  Fr.     Fruit  above  medium, 
sometimes  large,  long,  very  similar  to  the  fig  in  form  and  color;  flesh  greenish-white,  semi- 
fine  and  melting,  sugary,  acidulous  and  perfumed;  first  but  requiring  a  favorable  soil  and 
climate;  Oct.  and  Nov. 
Figue  de  Naples,     i.  Hogg  Fruit  Man.  577.     1884. 

This  has  been  confused  with  Figue  d'Alen$on  but  is  a  distinct  variety.     Fruit  above 
medium,  oblong,  greenish-yellow,  entirely  covered  with  thin,  delicate  russet,  dark  reddish- 
brown  on  the  side  next  the  sun;  flesh  greenish-white,  buttery,  melting,  with  a  rich,  sugary 
flavor;  excellent;  Nov. 
Figueira.     i.  Rev.  Hort.  463.     1906. 

A  variety  introduced  as  new  in  1906  by  M.  Bruant,  Poitiers,  Fr.     Fruit  of  good  size, 
having  rather  the  form  of  a  large  fig,  brilliant  yellow,  colored  with  purple  on  the  side  of  the 
sun,  of  magnificent  appearance;  flesh  very  white,  fine,  melting,  juicy,  very  sugary,  with  an 
agreeable  perfume;  first,  one  of  the  best  of  the  season;  July  and  Aug. 
Fin  Juillet.     i.  Rev.  Hort.  477,  fig.  169.     1898. 

Obtained  by  M.  HeYault,  Angers,  Fr.,  from  Beurre'  Giffard  crossed  with  Joyau  de  Sep- 
tembre  in  1879.     Fruit  medium,  turbinate,  ovate,  enlarged  at  center,  russeted  all  over; 
flesh  fine,  very  melting,  rather  subject  to  mellowness,  excessively  juicy,  very  sugary,  slightly 
acidulous  and  with  a  delicate,  musky  savor;  good;  Aug. 
Fin-Or  d'Orleans.     i.  Leroy  Diet.  Pom.  2:160,  fig.     1869. 

Fine  Gold  of  Summer.     2.  Downing  Fr.  Trees  Am.  760.     1869. 

An  old  pear  mentioned  by  the  earliest  French  writers.     Fruit  small,  turbinate,  swelled,, 
obtuse,  golden-yellow,  dotted  with  carmine  on  the  shaded  side  and  bright  red  on  the  other- 
cheek;  flesh  greenish,  semi-fine  and  melting,  juicy,  sugary,  sourish,  rather  delicate;  second;. 
Aug. 
Fin-Or  de  Septembre.     i.  Duhamel  Trait.  Arb.  Fr.  2:156.     1768.    2.  Hogg  Fruit  Man~ 

577-     1884- 

Under  the  names  of  Finor  and  Finoin  Claude  Saint-Etienne  wrote  of  this  pear  in 
1670.     Fruit  medium,  pyriform-obtuse,  yellowish-green  speckled  with  brown-fawn  dots, 
orange-yellow  and  brick-red  on  the  side  of  the  sun;  flesh  white,  tender,  semi-breaking;  juice 
moderate,  sugary,  slightly  acid,  without  pronounced  perfume;  third;  Oct. 
Fitzwatei.     i.  Am.  Pom.  Soc.  Rpt.  73.     1895. 

Originated  in  New  York.     It  resembles  Lawrence.     Fruit  small,  obtusely  pyriform,. 
yellow  partly  covered  with  russet;  flesh  very  fine-grained  and  melting;  fair;  winter. 
Flemish  Bon  Chretien,     i.  Downing  Fr.  Trees  Am.  761.     1869. 

Bon-Chr6tien  de  Vernois.     2.  Leroy  Diet.  Pom.     1:469,  figs.     1867. 

Of  Flemish  origin.     It  was  widely  propagated  in  England  in  1840.     Fruit  medium,, 
obovate,  green  changing  to  yellow;  flesh  yellowish-white,  crisp,  sweet,  perfumed;  an  excel- 
lent stewing  pear;  Nov.  to  Mar. 
Fleur  de  Neige.     i.  Leroy  Diet.  Pom.  2:163,  fig.     1869. 

Henri  Van  Mons.     2.  Downing  Fr.  Trees  Am.  782.     1869. 


THE   PEARS   OF   NEW   YORK  383 

Obtained  by  Van  Mons  between  1830  and  1835.  Fruit  rather  large,  pyriform,  nar- 
rowed toward  the  stalk,  greenish-yellow,  stained  with  russet  and  washed  with  dark  brick-red 
on  the  cheek  next  the  sun  and  dotted  with  carmine  and  maroon;  stem  long,  slender;  calyx 
open  in  a  small  basin;  flesh  white,  melting,  abounding  in  sugary  juice,  with  a  pleasant 
perfume ;  good  to  very  good ;  Sept.  and  Oct. 

Florent  Schouman.     i.  Downing  Fr.   Trees  Am.  762.     1869.     2.  Mas  Pom.  Gen.  1:153, 
fig.  77.     1872. 

A  posthumous  gain  of  Van  Mons  propagated  by  the  Society  Van  Mons.     Fruit  nearly 
large,  globular-turbinate,  clear  green,  speckled  with  large,  round,  gray-brown  spots;  flesh 
white,  fine,  melting,  sugary;  juice  abundant,  vinous,  acidulous;  good;  Oct. 
Florida  Bartlett.     i.  Mich.  Sta.  Sp.  Bui.  30:28.     1905. 

Received  for  trial  in  Michigan  in  1900  from  Stark  Bros.,  Louisiana,  Mo.     Fruit  large, 
roundish-oval,  tapering  at  both  ends,  yellow,  with  dark  brown  dots;  flesh  greenish,  firm, 
juicy,  half-breaking,  granular,  mild,  almost  sweet,  perfumed;  fair;  Dec.  and  Jan. 
Fluke,     i.  la.  Hort.  Soc.  Rpt.  174.     1909.     2.  Ibid.  289.     1910. 

Disseminated  by  N.  K.  Fluke.     Reported  as  hardy,  blight-resistant  and  better  than 
Kieffer. 
Fondante  Agreable.     i.  Horticulturist  4:83.     1854.     2.  Guide  Prat.   94.     1876. 

Belgian;  described  as  new  in  1854  by  M.  P.  Wilder.  Fruit  medium,  globular-ovate, 
dull  yellowish-green  slightly  russeted;  flesh  tender,  juicy  and  melting,  pleasant,  refreshing, 
with  a  delicate  aroma;  very  good;  Aug. 

Fondante  Albert,     i.  Mas  Le  Verger  3:Pt.  2,  81,  fig.   137.     1866-73.     2-  Downing  Fr. 
Trees  Am.  762.  '1869. 

Obtained  by  Albert  Boucqueau,  Belgium.     It  was  propagated  in  France  in  1853. 
Fruit  medium,  globular-conic,  depressed  at  the  poles,  green  turning  to  yellow,  with  large 
dots  and  markings  of  fawn,  flesh  white;  semi-fine,  breaking,  granular  about  the  center;  juice 
deficient,  but  delicate,  vinous  and  aromatic;  second;  Sept. 
Fondante  d'Angers.     i.  Mas  Pom.  Gen.  7:79,  fig.  520.     1881. 

Origin  unknown,  probably  French.     Fruit  medium  or  rather  large,  turbinate;  skin 
fine  yet  a  little  firm,  clear  green,  dotted  with  greenish-gray,  passing  to  yellow  at  maturity; 
flesh  white,  fine,  entirely  melting;  juice  abundant  and  sugary,  vinous,  acidulous;  first;  Oct. 
Fondante  de  Bihorel.     i.  Rev.  Hort.  547.     1888. 

Fruited  in  France  about  1866  from  seed  of  a  common  French  country  pear.  Tree 
hardy.  Fruit  small  or  medium,  pyriform,  deep  green  passing  to  bright  yellow,  speckled 
with  gray  dots,  touched  with  carmine  on  the  side  of  the  sun;  flesh  delicate,  melting,  buttery, 
without  grit;  juice  sufficient,  sugary,  acid,  well  perfumed;  quality  good;  July. 
Fondante  de  Brest,  i.  Leroy  Diet.  Pom.  2:169,  fig.  1869.  2.  Hogg  Fruit  Man.  579. 
1884. 

Mentioned  by  Claude  Saint-Etienne  in  1670  under  the  name  of  Inconnue  du  Chesnevu. 
Fruit  medium  or  nearly  medium,  ovate-pyriform,  more  or  less  swelled,  smooth,  shining, 
bright  green  changing  to  yellowish-green  on  the  shaded  side  as  it  ripens,  and  red,  mottled 
dark  blood-red  next  the  sun,  covered  with  small  gray  dots;  flesh  white,  rather  coarse, 
breaking,  gritty,  juicy,  sugary,  perfumed,  rose-water  flavor;  second;  Oct. 


384  THE    PEARS   OF   NEW   YORK 

Fondante  de  Charleville.     i.  Guide  Prat.  92.     1895. 

Fruit  large,  pyriform,  regular  in  outline,  of  a  beautiful  color;  flesh  melting,  buttery, 
of  an  agreeable  flavor;  Nov.  and  Dec. 

Fondante  de  Charneau.     i.  Leroy  Diet.  Pom.  2:170,  fig.     1869.    2.  Hogg  Fruit  Man. 
579.     1884. 

A  wilding  found  by  M.  Le"gipont  growing  on  his  property  at  Charneau,  in  the  Province 
of  Liege,  Bel.,  at  the  beginning  of  the  last  century.  Fruit  large,  sometimes  very  large, 
pyriform  but  uneven  in  outline,  pale  greenish-yellow,  thickly  dotted  with  large  gray  specks 
and  sometimes  vermilioned  on  the  side  next  the  sun;  flesh  white,  fine,  very  melting,  juicy, 
scented,  sugary  and  rich;  excellent;  Sept.  to  Nov. 

Fondante  de  Cuerne.     i.  Ann.  Pom.  Beige  2:5,  fig.     1854.     2.  Bunyard  Handb.  Hardy 
Fr.  175.     1920. 

This  variety  was  found  by  Reynaert  Beernaert  in  the  environs  of  Courtrai,  Bel.,  but 
the  time  of  its  first  production  is  unknown.  Fruit  large,  conic-pyriform,  rather  irregular 
in  outline,  lemon-yellow,  with  numerous  ash-gray  dots;  flesh  yellowish-white,  semi-fine 
and  melting,  rather  gritty  about  the  core,  very  juicy,  sugary,  vinous,  slightly  aromatic; 
second;  Sept. 
Fondante  des  Emmurees.  i.  Guide  Prat.  no.  1876. 

Obtained  from  a  seed  of  Doyenne"  Boussock  by  M.  Sannier,  Rouen,  Fr.,  and  placed 
on  the  market  in  1873.     Fruit  medium,  turbinate,  clear  yellow,  dotted  with  gray;  flesh 
yellowish,  sugary,  perfumed;  good;  Sept. 
Fondante  d'Ingendal.     i.  Downing  Fr.  Trees  Am.  763.     1869. 

Belgian.     Raised  by  M.  Gambier  and  first  published  in  1856.     Fruit  medium,  pyri- 
form, greenish-yellow,  touched  with  gray  and  with  red;  flesh  fine,  melting;  good  to  very 
good;  Sept.  to  Nov. 
Fondante  de  Ledeberg.     i.  Guide  Prat.  103.     1895. 

Belgian.  Raised  about  1890.  Fruit  pale  green,  dotted  with  brown;  flesh  very 
melting,  white  and  slightly  perfumed;  first;  Mar.  and  Apr. 

Fondante  de  la  Maitre-ficole.     i.  Leroy  Diet.  Pom.  2:175,  fig.     1869.    2.  Downing  Fr. 
Trees  Am.  764.     1869. 

Produced  in  the  gardens  of  Robert  &  Moreau,  growers  at  Angers,  Fr. ;  first  tested  in 
1861.     Fruit  medium,  oblong,  golden  or  orange-yellow,  dotted  and  mottled  with  fawn; 
flesh    fine,  yellowish,  breaking,  juicy,  vinous,  sugary  and    perfumed;  second;   Dec.    and 
Jan. 
Fondante  de  Malines.     i.  Mag. Hort.  14:209.     1848.     2.  Ann.  Pom.  Beige  6:9,  fig.     1858. 

Raised  by  Major  Esp6ren  at  Mechlin  (Malines),  Bel.,  in  1842.     Fruit  large,  globular- 
turbinate,  smooth,  of  a  deep  golden-yellow  with  a  crimson  cheek  in  the  sun,  spotted  with 
crimson  dots;  flesh  white,  a  little  coarse,  buttery,  juicy,  sugary,  tart,  good  but  somewhat 
variable;  Oct.  and  Nov. 
Fondante  de  Mars.     i.  Leroy  Diet.  Pom.  2:177,  fig.     1869. 

Origin  uncertain.  Fruit  above  medium,  globular,  irregular,  more  or  less  bossed;  skin 
rough,  greenish,  mottled  and  dotted  with  brown;  flesh  whitish,  semi-fine,  breaking,  granular, 
wanting  in  juice  and  sugar;  third;  Dec.  and  Jan. 


THE    PEARS   OF   NEW  YORK  385 

Fondante  de  Moulins-Lille.     i.  Leroy  Diet.  Pom.  2:178,  fig.     1869. 

Obtained  in  1858  by  M.  Grolez-Duriez,  Rouchin-lez-Lille,  Fr.,  from  a  seed  of  the  pear 
Napoleon.     Fruit   above   medium,    obtuse-pyriform,    pale   greenish-yellow;   flesh   white, 
coarse,  melting,  juicy,  sugary,  acidulous,  with  a  delicious  flavor;  first;  Nov. 
Fondante  de  Nees.     i.  Hogg  Fruit  Man.  580.     1884. 

Fruit  large,  long-obovate,  fine  deep  yellow,  mottled  and  dotted  all  over  with  pale 
brown-russet;  flesh  yellowish,  buttery,  lacking  sufficient  juice,  with  a  sprightly  flavor; 
second;  Oct. 
Fondante  du  Panisel.     i.  Pom.  France  3:No.  92,  PI.  92.     1865. 

Delices  d'Hardenpont  d' Angers.     2.  Leroy  Diet.  Pom.  2:13,  fig.     1869. 

Delices  d' Angers.    3.  Hogg  Fruit  Man.  558.     1884. 

Raised  about  1762  by  the  Abbe"  Hardenpont,  Mons,  Bel.  Fruit  medium  to  large, 
globular  or  conic-ovate;  skin  rough,  thick,  tender,  green,  almost  entirely  covered  with 
marblings  of  olive-gray  and  dark  green,  the  basic  green  changing  to  golden-yellow,  and 
the  stains  to  a  russet-fawn  on  the  side  of  the  sun;  flesh  citrine,  fine  or  semi-fine,  melting, 
very  juicy,  with  a  sugary  flavor  and  a  very  agreeable  perfume;  very  good;  Nov.  and 
Dec. 

Fondante  des  Pres.     i.  Horticulturist  9:80,  fig.     1854.     2.  Leroy  Diet.  Pom.  2:179,  i8°i 
fig.     1869. 

Belgische  Pomeranzenbirne .    3.  Dochnahl  Fuhr.  Obstkunde  2:159.     1856. 

A  seedling  of  Van  Mons,  Belgium,   1850.     Fruit  turbinate,  inclining  to  pyriform, 
broad  across  the  middle,  yellowish-green  changing  to  clear  lemon-yellow,  sometimes  tinged 
with  red  next  the  sun;  flesh  white,  melting,  sweet,  juicy,  aromatic;  very  good;  Oct. 
Fondante  de  la  Roche,     i.  Leroy   Diet.    Pom.   2:180,   fig.     1869.     2.  Hogg  Fruit  Man. 
580.     1884. 

Found  on  the  property  of  M.  Chesneau  of  la  Haugreniere,  in  the  Commune  of 
Sainte-Gemmes-sur-Loire  and  named  by  the  Horticultural  Society  of  Maine-et-Loire. 
Fruit  above  medium,  ovate,  irregular,  clear  russet,  washed  with  tender  rose  on  the  exposed 
cheek;  flesh  white,  fine,  melting,  juicy,  sugary,  acidulous,  aromatic,  with  an  agreeable 
musky  taste;  first;  Oct.  and  Nov. 
Fondante  de  Rome  ou  Sucre  Romain.  i.  Mas  Pom.  Gen.  6:45,  fig.  402.  1880. 

Origin  uncertain.     Fruit  under  medium,  conic-pyriform,  bright  green  changing  to  a 
beautiful  golden-yellow,  washed  on  the  side  of  the  sun  with  crimson-red;  flesh  yellowish, 
somewhat  coarse,  breaking,  sweet  and  juicy;  second;  Aug. 
Fondante  de  Saint-Amand.     i.  Guide  Prat.  94.     1876. 

Belgian.  Fruit  medium,  nearly  spherical,  orange-yellow  slightly  touched  with  russet; 
flesh  fine,  sugary,  perfumed;  first;  Oct. 

Fondante -de-Septembre.     i.  Horticulturist  15:68.     1860.     2.  Mas  Pom.  Gen.  4:133,  fig. 
259.     1879. 

Gained  by  Van  Mons  about   1824  or  somewhat  later.     Fruit  medium,  globular- 
pyriform,  dull  green,  speckled  with  very  fine  brown  dots,  changing  to  yellow  and  crimson 
at  maturity;  flesh  green,  transparent,  very  fine  and  melting,  semi-buttery,  full  of  sugary 
juice,  pleasant  and  perfumed;  first;  Sept. 
25 


386  THE    PEARS   OF   NEW   YORK 

Fondante  Sickler.  i.  Mas  Pom.  Gen.  1:17,  fig.  9.  1872.  2.  HoggFrm'2  Man.  581.  1884. 
Raised  by  Van  Mons.  Fruit  small,  ovate,  sometimes  a  little  pyriform;  skin  rather 
thick  and  firm,  clear  green,  speckled  with  dots  of  a  darker  shade,  passing  when  ripe  to 
lemon-yellow  and  golden  on  the  side  of  the  sun,  without  any  tinge  of  red;  flesh  yellowish- 
white,  semi-fine,  semi-buttery,  gritty  about  the  core;  juice  sufficient,  sugary  and  musky; 
second;  Sept.  to  Nov. 
Fondante  de  Thines.  z.  Mas  Pom.  Gen.  5:185,  fig.  381.  1880. 

Distributed  by  the  Society  of  Van  Mons.     Fruit  medium,  long-pyriform,  very  bright 
green  changing  to  pale  yellow,  with  a  rosy  blush;  flesh  white,  with  a  tinge  of  yellow,  very 
melting,  plenty  of  sugary  juice,  with  a  delicate  and  agreeable  flavor  of  musk;  good;  Oct. 
Fondante  Thirriot.     z.  Guide  Prat.  47,  266.     1895.    2.  Bunyard  Handb.  Hardy  Fr.  175. 

1920. 

Obtained  in  1858  by  M.  Thirriott,  Charleville,  Ardenne,  Fr.     Fruit  rather  large, 
pyriform,  pale  greenish-yellow,   dotted  with  gray-brown;  flesh  white,  semi-fine,  melting, 
juicy,  with  an  excellent  flavor;  first;  Dec. 
Fondante  Van  Mons.     z.  Mag.  Hort.  Z2I289,  fig.  15.     1846.    2.  Hogg  Fruit  Man.  581. 

1884. 

Raised  by  Van  Mons  and  introduced  to  this  country  by  R.  Manning,  Salem,  Mass. 
Fruit  medium,  globular,  somewhat  depressed;  skin  thin,  delicate,  smooth,  removable  like 
that  of  an  orange  when  the  pear  is  fully  ripe  and  having  a  peculiar  perfume  and  flavor, 
very  agreeable  to  some  persons ;  pale  yellow,  mottled  with  thin  cinnamon-colored  russet ; 
flesh  yellowish-white,  buttery,  sweet,  melting,  juicy,  with  a  musky  perfume;  good;  Oct. 
and  Nov. 
Fondante  de  Wollmet.  z.  Hogg  Fruit  Man.  581.  1884. 

Origin  unknown.     Fruit  has  some  resemblance  both  in  shape  and  color  to  Beurre" 
de  Ranee,  has  the  same  coarseness  of  flesh,  which  has  a  greenish  tinge  under  the  skin,  very 
juicy,  rather  crisp,  with  a  fine  brisk,  vinous  flavor;  excellent;  Nov. 
Fontarabie.     z.  Leroy  Diet.  Pom.  2:182,  fig.     1869. 

A  French  pear  mentioned  by  Le  Lectier  of  Orleans  in  1628,  and  Merlet  in  1675. 
Fruit  above  medium,  turbinate,  obtuse,  enlarged  around  the  center,  bright  yellow,  dotted 
with  fine  points  of  russet  and  extensively  carmined  on  the  side  next  the  sun;  flesh  white, 
rather  coarse,  breaking,  gritty  at  core,  juicy,  sugary,  with  an  after-taste  of  musk;  second, 
cooking  only;  Feb.  to  Apr. 

Foote  Seckel.     z.  Am.  Pom.  Soc.  Rpt.  99.     1869.     2.  Downing  Fr.  Trees  Am.  765.     1869. 
Raised  from  seed  of  Seckel  by  Asahel  Foote,  Williamstown,   Mass.     Fruit  small, 
oblate,  obtuse-pyriform,  yellow  tinged  with  brownish-crimson  on  the  side  of  the  sun ;  flesh 
whitish,  fine,  juicy,  melting,  sugary,  slightly  vinous;  very  good;  Sept. 
Ford.     z.  Ford  Seed  Co.  Cat.  52,  fig.     1914. 

Originated  with  M.  P.  Ellison,  Naples,  N.  Y.,  and  was  introduced  by  the  Ford  Seed 
Company  about  1914.  The  tree  is  reported  as  healthy,  a  rapid  grower,  and  an  early  and 
productive  bearer;  the  fruit  is  similar  in  appearance  to  Bartlett  and  as  large,  practically 
free  from  seeds,  with  no  core  to  speak  of,  rich,  sweet,  juicy,  ripening  three  weeks  later 
than  Bartlett. 


THE  PEARS  OF  NEW  YORK  387 

Forme  de  Bergamotte  Crassane.     i.  Leroy  Diet.   Pom.  2:186,  fig.     1869.    2.  Downing 
Fr.   Trees  Am.  766.     1869. 

A  seedling  of  Van  Mons  which  gave  its  first  fruits  in  1844.     Fruit  above  medium, 
turbinate,   slightly  obtuse,   yellowish-green,  speckled  with  large  gray-russet  dots;  flesh 
yellowish,  rather  fine,  melting,  juicy,  sugary,  vinous,  aromatic;  good;  early  Nov. 
Forme  de  Curtet.     i.  Mas  Pom.  Gen.  3:9,  fig.  101.     1878. 

A  gain  of  Van  Mons.  Fruit  small,  exactly  turbinate;  skin  fine,  thin,  bright  green, 
sprinkled  with  very  small  grayish-green  dots,  changes  on  ripening  to  lemon-yellow,  lightly 
tinged  with  red;  flesh  white,  semi-fine  and  breaking;  juice  sufficient,  sweet,  slightly  per- 
fumed; second;  Sept.  and  Oct. 

Forme  de  Delices.     i.  Downing  Fr.   Trees  Am.  388.     1845.     2.  Hogg  Fruit  Man.   582. 
1884. 

A  Flemish  pear.     Fruit  medium,  obovate,  yellow,  almost  entirely  covered  with  rather 
rough  brown-russet;  flesh  tender,  buttery,  melting,  with  a  rich,  sweet  flavor;  an  excellent 
dessert  pear;  Oct.  and  Nov. 
Fortune,     i.  Mass.  Hort.  Soc.  Rpt.  143.     1866. 

One  of  Dr.  Shurtleff 's  seedlings  raised  at  Brookline,  Mass. ;  first  fruited  in  1866.     Fruit 
small,  turbinate,  golden-yellow,  with  russet  spots;  flesh  white,  melting,  juicy  and  very  sweet; 
first;  Oct. 
Fortunee.     i.  Downing  Fr.  Trees  Am.  436.     1845. 

Bergamotte  Fortunee.     2.  Ann.  Pom.  Beige  8:29,  fig.     1857. 

Fortune'e  de  Printemps.     3.  Leroy  Diet.  Pom.  2:188,  fig.     1869. 

A  Belgian  wilding  found  near  Enghien  in  Hainaut;  disseminated  about  1830.     Fruit 
small,  globular  or  globular-turbinate;  skin  rough  to  the  touch,  deep  yellow,  covered  with 
flakes  and  lines  of  brown-russet;  flesh  semi-melting,  juicy,  sweet;  a  cooking  pear;  May  and 
June. 
Fortunee  Boisselot.     i.  Leroy  Diet.  Pom.  2:187,  fig.     1869. 

Raised  from  a  bed  of  seeds  of  Fortune'e  by  Auguste  Boisselot,  Nantes,  Fr. ;  it  gave  its 
first  fruit  in  1861.  Fruit  large  or  above  medium,  turbinate,  very  obtuse  and  enlarged 
around  center;  skin  thick  and  rough,  greenish-yellow  or  yellow-ochre;  flesh  white,  fine, 
melting,  gritty  around  the  core,  juicy,  sugary,  delicate,  somewhat  aromatic;  first;  Jan. 
and  Feb. 
Fortunee  Superieure.  i.  Leroy  Diet.  Pom.  2:190.  1869. 

This  was  obtained  by  M.  Flon,  Angers,  Fr.,  about  1850  from  a  bed  of  seeds  of  Fortune'e. 
In  1854  M.  Flon  submitted  it  to  the  Horticultural  Society  of  Maine-et-Loire  which  found 
its  flesh  "  very  fine,  very  melting,  agreeably  perfumed  and  more  free  from  acidity  than  the 
old  pear  Fortunee,"  and  therefore  gave  it  the  name  Fortune'e  superieure;  Jan.  to  Apr. 
Fourcroy.     i.  Leroy  Diet.  Pom.  2:192,  fig.     1869. 

Raised  by  Van  Mons  about  1810.     Fruit  medium,  ovate-pyriform ;  skin  thick,  rather 
rough  to  the  touch,  yellow  or  yellowish-green,  covered  with  gray-russet  dots;  flesh  white, 
very  sugary,  agreeably  perfumed;  good  and  sometimes  first;  winter. 
Fouron.     i.  Mas  Pom.  Gen.  7:135,  fig.  548.     1881. 

French.     Fruit  medium,  globular-ovate,  dark  olive-green,  dotted  with  grayish-white 


388  THE    PEARS   OF   NEW   YORK 

spots,  large  and  numerous;  flesh  yellowish,  fine,  melting,  with  abundant  sugary  juice,  vinous, 
sprightly  and  musky;  good;  Oct. 

Franc-Real,     i.  Duhamel    Trait.   Arb.  Fr.   2:180.     1768.     2.  Leroy   Diet.    Pom.   2:194, 
fig.     1869. 

Franc  Real  d'Hiver.    3.  Downing  Fr.  Trees  Am.  766.     1869. 

Mentioned  by  Charles  Estienne  in  1540,  and  other  French  authorities  of  the  seven- 
teenth century.  Fruit  above  medium  and  often  larger,  globular-turbinate  and  bossed, 
golden-yellow,  strewed  with  large  russet  dots,  and  some  brownish-red  patches;  flesh  very 
white,  breaking,  juicy,  hardly  sweet,  rather  acid,  without  perfume;  first  for  cooking;  Nov. 
to  Feb. 
Frances,  i.  Mag.  Hort.  11:252.  1845. 

A  seedling  raised  by  the  Hon.  H.  W.  Edwards  of  New  Haven,  Conn.,  and  first  published 
in  1845.     Similar  to  Virgouleuse,  rather  large,  and  not  so  sweet. 
Franchimont.     i.  Downing  Fr.  Trees  Am.  766.     1869. 

Supposed  French  origin.     Fruit  below  medium,  globular-oblate,  yellow  shaded  with 
red  in  the  sun,  netted  and  patched  with  russet,  many  russet  dots;  flesh  yellowish,  juicy, 
semi-melting,  sweet,  slightly  aromatic;  good  or  very  good;  Sept.  and  Oct. 
Franchipanne.     i.  Duhamel  Trait.  Arb.  Fr.  2:210,  PI.  XLVII,  fig.  2.     1768.     2.  Hogg 
Fruit  Man.  582.     1884. 

Frangipane.    3.  Leroy  Diet.  Pom.  2:196,  fig.     1869. 

This  is  the  Franchipanne  of  Duhamel  but  not  of  Merlet,  1690,  as  Hogg  and  Leroy 
prove.  Its  origin  is  uncertain.  Fruit  medium  or  above,  obtuse-pyriform,  yellowish-green 
or  lemon-yellow,  dotted  and  veined  with  russet,  dark  deep  red  next  the  sun;  flesh  green- 
ish-white, semi-fine  and  semi-melting,  juicy,  tender,  buttery,  perfume  supposed  to  resemble 
Frangipani,  a  scent  invented  by  the  Marquis  of  that  name;  a  dessert  pear;  Oct.  and 
Nov. 
Francis,  i.  Mass.  Hort.  Soc.  Rpt.  43.  1866. 

A  seedling  raised  by  Dr.  Shurtleff,  Brookline,  Mass.,  which  fruited  in  1862.     Fruit 
medium,  turbinate;  skin  tough  and  rather  liable  to  crack,  dark  green;  flesh  fine-grained, 
white  and  delicate,  with  a  flavor  inclining  to  that  of  White  Doyenne';  first;  Nov. 
Francis  Dana.     i.  Mass.  Hort.  Soc.  Rpt.  80.     1877. 

One  of  several  seedling  plants  given  by  Francis  Dana  to  Eliphalet  Stone  who  in  1877 
showed  its  fruit.     Fruit  medium,  globular-acute-pyriform,  clear  lemon-yellow,  with  trac- 
ings of  thin  russet;  flesh  buttery,  juicy,  good  quality  but  not  up  to  best;  Sept. 
Francois  Hutin.     i.  Guide  Prat.  92.     1895. 

Fruit  very  large,  long-turbinate,  dark  yellow;  flesh  fine,  white,  melting,  juicy,  sugary, 
acid;  Oct. 
Frangipane  d'Hiver.     i.  Mas  Pom.  Gen.  7:105,  fig.  533.     1881. 

Origin  unknown.  Is  not  to  be  confused  with  Franchipanne,  a  smaller  ball  pear.  Fruit 
large,  turbinate,  much  swelled  at  center;  skin  thin,  intense  green,  sprinkled  with  numerous 
dots  of  a  darker  shade,  changing  to  lemon-yellow  at  maturity,  with  some  blush  of  brown-red 
or  orange-red;  flesh  white,  breaking,  not  very  sweet,  somewhat  acidulous,  with  an  aromatic 
flavor;  suitable  for  kitchen  use;  all  through  the  winter. 


THE   PEARS   OF   NEW  YORK  389 

Frankenbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:173.     ^56. 

Wurtemberg,  Germany,   1830.     Fruit  medium,  oval-obtuse,  variable,  bossed,  grass- 
green  changing  to  golden-yellow,  blushed  with  reddish-brown;    flesh  whitish,  breaking, 
fairly  soft,  very  aromatic,  acidulous,  sweet;  good;  Sept. 
Frankfurter  Birne.     i.  Dochnahl  Fuhr.  Obstkunde  2:145.     1856. 

Baden,  Germany,  1847.     Fruit  large,  variable  in  form,  often  oblique,  dirty  yellow, 
brilliant  red  on  the  sun-touched  side;  flesh  breaking,  coarse-grained,  very  sweet  and  juicy; 
good;  Sept. 
Frau  Louise  Goethe,     i.  Card.  Chron.  3rd  Ser.  25:132.     1899. 

Raised  from  a  seed  of  Bergamotte  EspeYen,  in  the  Horticultural  School  of  Geisenheim 
in  1882.  Fruit  medium,  Bergamot-shaped;  skin  thick,  coarse,  dark  green,  covered  with 
fine  warts,  becoming  a  clouded  yellow  when  ripe,  with  russety  patches;  flesh  clouded  yel- 
low, sometimes  salmon  colored,  juicy,  sweet,  aromatic,  with  an  aroma  reminiscent  of  the 
orange ;  winter. 

Frederic  Leclerc.     i.  Leroy   Diet.    Pom.   2:198,   fig.     1869.     2.  Hogg  Fruit  Man.   583. 
1884. 

Raised  in  1846  at  Ghent,  Bel.,  by  Louis  Berckmans.  Fruit  below  medium,  short- 
pyriform-obtuse,  one  side  always  less  curved  than  the  other,  greenish-yellow,  dotted,  striped, 
veined  and  stained  with  fawn;  flesh  whitish,  fine,  semi-melting,  slightly  gritty;  juice  sugary, 
rich;  second  and  sometimes  first  when  its  juice  is  abundant;  Dec.  and  Jan. 
Frederic  de  Wurtemberg.  i.  Kenrick  Am.  Orch.  173.  1832.  2.  Leroy  Diet.  Pom. 
2:199,  fig.  1869. 

Medaille  d'Or.     3.  Ann.  Pom.  Beige  1:91,  fig.     1853. 

Herbstsyhester.    4.  Lauche  Dent.  Pom.  2:  No.  82,  No.  82.     1883. 

Van  Mons  raised  this  variety  from  seed  of  the  fourth  generation  about  1812  and  named 
it  Sylvester  d'Hiver  after  a  secretary  by  the  name  of  Sylvester.  Upon  the  request 
of  Frederick  I,  King  of  Wiirttemburg,  the  pear  was  dedicated  to  that  monarch  and  named 
Frederic  de  Wurtemberg.  Still  further  confusion  arose  in  America  when  Knight  of 
England  sent  to  the  Hon.  John  Lowell  of  Massachusetts  this  fruit,  by  mistake,  under  the 
name  of  Capiaumont.  It  was  cultivated  in  the  vicinity  of  Boston  by  that  name  for 
some  time.  Tree  vigorous,  upright,  an  early  and  excellent  bearer;  leaves  roundish,  broad, 
flat,  entire.  Fruit  large,  one-sided,  obtuse-pyriform,  deep  yellow,  marbled  and  dotted 
with  red  on  the  shaded  side  and  of  a  most  beautiful,  bright  crimson  next  the  sun; 
stem  medium,  sometimes  appearing  a  continuation  of  the  fruit;  calyx  medium,  partially 
open,  placed  even  with  the  surface;  flesh  white,  fine,  juicy,  melting,  sweet  and  when  in 
perfection  buttery  and  good;  Sept. 

Frederica  Bremer.      i.  Mag.  Hort.  16:24,  fig-  i-     1850.     2.  Ann.  Pom.  Beige  7:81,  fig. 
1859. 

Introduced  by  J.  C.  Hastings  of  Oneida  Co.,  N.  Y.,  in  1848  at  the  exhibition  of  the 
Pomological  Convention  of  New  York.  Fruit  above  medium,  globular-turbinate;  skin 
very  smooth,  shining,  dull  green  reminding  one  of  many  poor  pears  but  on  ripening  becomes 
a  fine  citron,  dotted  with  brown-russet  and  slightly  colored  with  red  on  the  side  of  the 
sun;  flesh  white,  fine,  buttery,  sweet  and  vinous,  slightly  perfumed;  one  of  the  best;  Oct. 


390  THE    PEARS   OF   NEW   YORK 

Fremion.     i.  Dochnahl  Fw/zr.  Obstkunde  2:73.     1856. 

French,    1807.     Bergamot   type.     Fruit   small,    globular,    symmetrical,    light   green 
changing  to  light  lemon-yellow,  faintly  blushed;  flesh  agreeable,  buttery,  gritty  near  the 
center,  aromatic,  sweet,  acidulous;  good;  Oct. 
Frensdorff  rothe  Flaschenbirne.     i.  Dochnahl  Fw/zr.  Obstkunde  2:140.     1856. 

Nassau,  Bel.,  1833.  Fruit  medium,  smooth  and  shining,  light  yellow,  blushed;  flesh 
very  juicy,  sweet,  with  flavor  of  cinnamon;  good;  Sept. 

Florimond  Parent.     I.  Leroy  Diet.  Pom.  2:164,  fig-     1869.     2.  Downing  Fr.  Trees  Am. 
762.     1869. 

A  seedling  of  Van  Mons  raised  about  1846.  Fruit  large,  long,  more  or  less  obtuse, 
always  contracted  near  the  summit  and  much  swelled  in  its  lower  part,  dark  yellow  clouded 
with  pale  green,  dotted  and  mottled  with  fawn  and  slightly  washed  with  dark  violet-red 
on  the  side  exposed  to  the  sun,  sometimes  also  covered  with  small,  black  and  scaly  stains; 
flesh  whitish,  coarse,  rather  melting,  gritty  at  center;  juice  abundant,  sweet,  sugary,  wanting 
in  perfume;  third;  Sept. 
Friihe  Backhausbirne.  i.  Dochnahl  Fii/tr.  Obsikunde  2:161.  1856. 

Nassau,  Bel.,  1806.  Fruit  medium,  globular-ovate,  yellowish,  light  green  changing 
to  pale  yellow,  often  blushed;  flesh  granular,  rather  astringent,  sourish,  musky,  good  for 
any  situation ;  Aug.  and  Sept. 

Friihe    Schweizer   Bergamotte.     I.  Dochnahl   Fuhr.    Obstkunde    2:76.     1856.     2.  Ober- 
dieck  Obst-Sort.  241.     1881. 

Holland,  1804.  Fruit  fairly  large,  variable  in  form,  often  ovate,  ventriculous-turbi- 
nate,  and  often  pyriform,  yellowish-light  green  changing  to  lemon-yellow,  sprinkled  with 
green  and  yellow-gray  dots,  marked  with  russet  and  often  with  fine  yellow-gray  russet  on 
the  side  exposed  to  the  sun;  flesh  snow-white,  buttery,  melting,  very  juicy,  acidulous  and 
aromatic;  first;  Aug. 
Fuller,  i.  Card.  Men.  302.  1885.  2.  ///.  Hart.  Soc.  Rpt.  213.  1897. 

Originated  in  Madison,  0.,  about  1885.     Fruit  similar  in  size,  form  and  season  to 
Beurre  Giffard  but  not  quite  so  good.     It  is,  however,  claimed  that  it  is  a  better  grower 
and  less  liable  to  crack;  greenish-yellow;  Aug. 
Fullero.     I.  Montreal  Hort.  Soc.  Rpt.  82.     1886. 

Fruit  rather  large,  greenish,  with  some  dull  red  on  the  sunny  side;  first;  early  summer. 
Fulton,  i.  Prince  Pom.  Man.  2:214.  1832.  2.  Downing  Fr.  Trees  Am.  768,  fig.  1869. 

Originated  on  the  farm  of  a  Mr.  Fulton  in  Brunswick,  Me.  Exhibited  before  the 
Massachusetts  Horticultural  Society  in  1829.  Fruit  medium,  globular-turbinate,  dark 
yellow,  russeted;  flesh,  if  picked  and  matured  in  the  house,  buttery,  melting,  full  of  rich 
juice.  If  allowed  to  remain  on  the  tree  it  becomes  breaking,  dry  and  without  flavor.  A 
peculiarity  of  this  pear  first  discovered  by  Manning  in  1840  is  that  the  fruits  after  they  have 
attained  half  their  size,  are  in  good  eating  condition  after  lying  a  day  or  two;  second; 
Oct. 
Fusee  d'Automne.  i.  Leroy  Diet.  Pom.  2:203,  figs.  1869. 

Origin  ancient  and  obscure,  but  probably  the  neighborhood  of  Eisleben,  Saxony. 
Fruit  often  above  medium  and  often  much  less,  very  long,  conic,  bossed,  golden-yellow  or 


THE   PEARS  OF   NEW  YORK  39 1 

clear  yellow,  rather  greenish,  dotted  with  russet;  flesh  whitish,  semi-fine  and  semi-melting, 
exempt  from  grit;  juice  rather  lacking,  sweet;  third;  Sept. 
Fusee  d'Hiver.     i.  Leroy  Diet.  Pom.  2:205,  ng-     lg69. 

First  described  by  Merlet  in  1690.  Fruit  above  medium  and  sometimes  less,  long  and 
bossed,  somewhat  obtuse,  wrinkled,  clear  green,  freely  dotted,  mottled  with  gray-russet; 
flesh  white,  semi-melting;  juice  abundant,  rather  sugary,  slightly  acid,  without  pronounced 
scent;  third;  Feb.  and  Mar. 

Gabourell  Seedling,     i.  Field  Pear  Cult.  280.     1858.    2.  Leroy  Diet.  Pom.  2:208,  fig. 
1869. 

Originated  in  early  half  of  last  century.     Fruit  below  medium,  globular,  bossed,  mam- 
millate,  yellowish-green,  speckled  with  gray  dots;  flesh  yellowish,  coarse,  breaking,  gritty; 
juice  rather  lacking,  sweet,  vinous,  slightly  perfumed;  third;  Nov.  to  Jan. 
Gakovsky.     i.  Budd-Hansen  Am.  Hort.  Man.  2:246.     1903. 

Introduced  from  Russia  in  1879.     Tree  extremely  hardy.     Fruit  medium,  pyriform, 
greenish-yellow,  stem  long;  flesh  dingy  white,  fine-grained,  buttery,  juicy,  mild,  vinous, 
but  not  rich;  good. 
Galston  Muirfowl  Egg.     i.  Hogg  Fruit  Man.  583.     1884. 

Scotch.     Fruit  below  medium,   short-obovate,   flattened  at  calyx,   greenish-yellow, 
covered  with  thin,  pale-brown  russet,  mottled  with  red  on  the  side  of  the  sun;  flesh  yellowish, 
tender,  sweet  and  juicy,  with  a  peculiar  aroma ;  excellent ;  Sept. 
Gans.     i.    U.  S.  D.  A.  Rpt.  390,  PI.  VII.     1891. 

Found  by  Joseph  Gans  in  a  wood  near  Cheviot,  0.,  in  1871.     Fruit  large,  pyriform, 
yellow,  with  faint  brownish  cheek  on  sunny  side;  stem  slender,  rather  long,  in  a  slight 
depression;  calyx  open,  in  a  shallow  basin;  flesh  tender,  melting,  juicy;  Aug. 
Gansekopf.     i.  Dochnahl  Fti/tr.  Obstkunde  2:148.     1856. 

North  German,  1773.  Fruit  medium,  conic,  smooth  and  shining,  green,  changing  to 
yellow,  with  brownish-red  blush;  flesh  breaking,  juicy,  sweet,  aromatic;  first;  Oct.  and  Nov. 
Gansel Bergamot.  i.  Brookshaw  Pomona  2 : PI.  L.  1817.  2.  Pom.  Mag.  1:35,  PI.  1828. 

Diamant-peer.    3.  Knoop  Fructologie  1:92,  135.     1771. 

Bergamote  Gansel.    4.  Leroy  Diet.  Pom.  1:239,  fig-     1867. 

Raised  from  seed  of  Autumn  Bergamot  by  Lieutenant-General  Gansel  near  Colchester, 
Eng.,  in  1768.  Fruit  medium,  globular-oblate,  greenish-yellow  on  the  shaded  side,  reddish- 
brown  on  the  side  of  the  sun,  dotted  and  marbled  with  russet,  sometimes  washed  with  red; 
flesh  white,  buttery,  melting,  a  little  gritty  around  the  core;  juice  abundant,  sugary,  vinous, 
slightly  musky  and  acid;  first;  Oct.  and  Nov. 
Gansel  Late  Bergamot.  i.  Elliott  Fr.  Book  369.  1854.  2.  Hogg  Fruit  Man.  294.  1866. 

Bergamotte  Tardivie  de  Gansel.    3.  Mas  Le  Verger  3:Pt.  i,  125,  fig.  61.     1866-73. 

Gansel  Late  Bergamot  was  raised  from  seed  by  a  Mr.  Williams,  Pitmaston,  Eng. 
Fruit  similar  in  shape  and  size  to  Gansel  Bergamot,  green,  thickly  covered  with  russet 
dots  and  freckles  which  sometimes  form  patches,  yellow-green  when  ripe,  flesh  white,  rather 
coarse  and  gritty,  not  very  juicy  nor  melting  in  England;  in  France  and  America,  however, 
it  seems  to  become  more  juicy,  melting  and  rich,  vinous  and  highly  perfumed;  good  to  very 
good;  Nov.  and  Dec. 


392  THE    PEARS   OF   NEW   YORK 

Gamier,     i.  Leroy  Diet.  Pom.  2:209,  ng-     1869. 

Besi  Gamier.     2.  Hogg  Fruit  Man.  506.     1884. 

From  a  seed  bed  made  by  M.  Gamier,  Bouvardiere,  near  Nantes,  Fr. ;  first  published 
in  1851.     Fruit  large,  pyriform-obtuse,  skin  rough,  thick,  green,  orange-yellow  when  ripe, 
washed  with  brick-red  on  the  side  of  the  sun ;  dotted  and  mottled  with  brown-russet ;  flesh 
white,  semi-fine,  breaking,  rather  granular,  juicy,  sugary;  second. 
Garnons.     i.  Kenrick  Am.  Orch.  161.     1841. 

Fruit  large,  oblong,  greenish-yellow,  flesh  buttery  and  excellent;  second;  Jan. 
Gassenbime.     i.  Loschnig  Mostbirnen  150,  fig.     1913. 

An  Austrian  perry  pear.  Fruit  medium,  obtuse-pyriform,  symmetrical  in  contour, 
green  changing  to  yellow  at  maturity,  covered  with  gray-brown  russet,  dotted  with  brown- 
russet;  flesh  yellowish-white,  rather  coarse  texture,  very  juicy  and  subacid;  Oct.  to  Dec. 
Gaston  du  Puys.  i.  Guide  Prat.  93.  1895. 

Distributed  by  M.  Daras  de  Naghin,  Ant.werp,  Bel.     Fruit  medium;  flesh  white,  very 
fine,  melting,  sufficiently  sweet  and  perfumed;  good;  Nov. 
Gaudry.     i.  Hogg  Fruit  Man.  585.     1884. 

Fruit  small,  globular-ovate,  even  in  outline,  straw-colored,  covered  with  russet  dots 
and  patches;  flesh  white,  melting,  juicy,  brisk,  vinous  and  sweet,  with  a  pleasant  rose-water 
flavor;  good;  Oct.  and  Nov. 
Geant.     i.  Field  Pear  Cult.  280.     1858.     2.  Leroy  Diet.  Pom.  2:210,  fig.     1869. 

Probably  of  French  origin.     Cataloged  in  this  country  by  T.  W.  Field  in  1858.     Fruit 
medium,  globular- turbinate;  skin  wrinkled,  thick,  dark  green  speckled  with  gray-russet 
and  almost  entirely  stained  with  brown;  flesh  whitish,  coarse,  breaking,  watery,  very  gritty 
around  the  core;  juice  sugary,  vinous,  slightly  perfumed;  third. 
Gefleckte  Pomeranzenbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:156.     1856. 

Hesse,  Germany,  1833.     Fruit  small,  globular,  flattened  at  poles;  skin  rough,  yellow, 
often  green,  marbled  with  russet,  blushed,  dotted  with  russet ;  semi-melting,  granular,  very 
aromatic;  Sept. 
Gefleckte  Sommerrusselet.     i.  Dochnahl  Fw/zr.  Obstkunde  2:42.     1856. 

Nassau,  Bel.,  1807.     Fruit  small,  globular,  shortened,  blunt,  symmetrical;  skin  rough, 
often  entirely  covered  with  russet  and  blushed;  flesh  very  juicy,  coarse-grained,  sweet  and 
acid,  melting  and  aromatic;  first;  Sept. 
Gefundene.     I.  Dochnahl  Fuhr.  Obstkunde  2:91.     1856. 

Belgian,  Van  Mons,  1833.  Fruit  small,  light  yellow,  often  entirely  covered  with 
russet,  free  from  dots;  flesh  fine,  strongly  aromatic,  with  scent  of  cinnamon,  sweet;  Sept. 
Geigenschnabel.  I.  Dochnahl  Fuhr.  Obstkunde  2:195.  1856. 

Wurttemberg,  Ger.,  1830.     Fruit  medium,  pyriform,  uneven  in  outline,  entirely  covered 
with  yellowish-gray  russet;  good;  Oct. 
Geishirtle.     I.  Christ  Handb.  548.     1817. 

Fruit  large,  shaped  like  Winter  Rousselet,  green  with  brownish-red  blush  on  the 
sun-touched  side;  flesh  soft,  breaking,  sweet,  juicy,  with  perfume  of  the  Rousselets;  Aug. 
Gelbe  friihe  Sommerapothekerbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:177.     l856. 

Of  French  origin,  1807.     Fruit  medium  and  above;  skin  glazed  and  smooth,  greenish- 


THE   PEARS   OF   NEW   YORK  393 

yellow  changing  to  lemon-yellow,  with  red  blush  on  the  side  of  the  sun;  flesh  yellowish- 
white,  gritty,  soft;  good;  Aug. 
Gelbe  Fiirsten-Tafelbirne.     i.  Dochnahl  Fuhr.  Obsikunde  2:54.     1856. 

Widely  diffused  in  Germany.  Probably  originated  in  that  country  about  1766. 
Fruit  medium,  rather  shortened-pyriform,  whitish-yellow  changing  to  golden-yellow,  with 
pale  blush,  green  dots;  flesh  yellowish-white,  mild,  breaking,  full  of  juice  and  sugar;  first;  Sept. 
Gelbe  Heckenbirne.  i.  Dochnahl  Fuhr.  Obsikunde  2:161.  1856. 

Grown  along  the  Rhine,  Germany.     Fruit  small,  turbinate,  broad,  light  green  changing 
to  yellowish-green,  often  lightly  blushed,  russeted;  flesh  greenish-white,  rather  granular, 
acid,  vinous,  breaking;  first;  Sept. 
Gelbe  Holzbirne.     i.  Loschnig  Mosibirnen  80,  fig.     1913. 

An  Austrian  perry  pear.     Fruit  medium,  globular-conic;  skin  firm,  shining  yellow 
when  ripe,  speckled  with  numerous  green  markings  and  finely  dotted  with  russet;  flesh 
yellowish-white,  granular,  very  juicy,  astringent,  subacid;  good  for  transportation;  Oct. 
Gelbe  Landlbirne.     i.  Loschnig  Mostbirnen  152,  fig.     1913. 

An  Austrian  perry  pear.     Fruit  small  to  medium,  long-pyriform,  rather  obtuse;  skin 
firm,  green  turning  yellow,  dotted  with  russet ;  flesh  whitish,  coarse,  very  juicy,  astringent 
and  subacid;  good  for  transportation;  Oct.  and  Nov. 
Gelbe  langstielige  Alantbirne.     i.  Dochnahl  Fuhr.  Obsikunde  2:140.     1856. 

German  Rheinland.     Fruit  medium  and  above,  somewhat  gourd-shaped;  skin  smooth 
and  thin,  uniformly  lemon-yellow,  somewhat  marked  with  russet;  flesh  yellowish-white, 
wanting  in  juice,  sweet,  aromatic;  third  for  table,  good  for  market;  Sept. 
Gelbe  Laurentiusbirne.     i.  Mathieu  Norn.  Pom.  218.     1889. 

Saint-Laurent  Jaune.     2.  Mas  Pom.  Gen.  4:39,  212.     1879. 

This  pear  was  known  in  Saxony  early  in  the  nineteenth  century.  Fruit  medium,  conic, 
uniform  in  contour,  its  largest  diameter  being  below  the  center;  skin  rather  thick,  green 
at  first  sprinkled  with  dots  of  gray-green  changing  at  maturity  to  bright  citron-yellow, 
golden  on  the  side  of  the  sun  of  fruits  well  exposed,  washed  with  a  blush  of  dull  red;  flesh 
white,  coarse,  semi-breaking,  gritty  near  the  core,  juicy,  sweet,  saccharine,  but  little 
flavor;  second;  Aug. 
Gelbe  Leutsbirne.  i.  Loschnig  Mostbirnen  106,  fig.  1913. 

A  Lower-Austrian  perry  pear.     Fruit  small,  long-pyriform,  diminishing  to  the  stalk, 
sides  unequal;  light  green  turning  yellow  when  ripe,  russet  dots;  flesh  juicy  and  subacid; 
first  for  keeping  and  transportation;  Oct. 
Gelbe  Scheibelbirne.     i.  Loschnig  Mostbirnen  82,  fig.     1913. 

An  Austrian  pear  producing  a  good  and  clear  perry.     Fruit  medium  to  large,  globular, 
flattened  at  both  poles,  green  changing  to  yellow  at  maturity,  dotted  with  grayish-white; 
flesh  yellow- white,  coarse-grained,  with  a  sweet  and  acid  flavor;  good;  Oct.  and  Nov. 
Gelbe  Wasserbirne.     i.  Loschnig  Mostbirnen  12,  fig.     1913. 

A  perry  pear  grown  in  Lower  Austria.  Fruit  small  to  medium,  globular-obtuse  but 
diminishing  toward  stalk  in  upper  part,  yellow-green,  slightly  blushed  on  the  sun-touched 
side,  and  speckled  on  the  shaded  side  with  dark  green  dots;  flesh  whitish,  juicy,  very  sweet 
and  slightly  acidulous;  good  for  transportion;  Sept. 


394  THE    PEARS    OF   NEW   YORK 

Gelbmostler.     i.  Loschnig  Mosibirnen  108,  fig.     1913. 

A  perry  or  wine  pear  grown  in  Austria  and  northern  Switzerland.     Fruit  medium  to 
fairly  large,  globular  and  diminishing  rather  acutely  to  the  stalk,  greenish-yellow  changing 
to  light  yellow,  often  slightly  blushed,  speckled  with  russet  dots;  flesh  yellowish-white, 
coarse-grained,  juicy,  very  astringent,  quickly  becomes  over-ripe;  Sept. 
Gemeine  Kochbirne.     i.  Loschnig  Mostbirnen  154,  fig.     1913. 

An  Austrian  perry  pear.     Fruit  small,  globular-conic,  green  changing  to  greenish- 
yellow  at  maturity,  occasionally  with  a  dark  red  blush  on  the  sun-exposed  side;  flesh  yel- 
lowish-white, very  juicy,  saccharine,  astringent  and  acidulous;  Oct.  and  Nov. 
Gemeine  Pfundbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:187.     1856. 

Upper- Austria,    1851.     Fruit   above   medium,    globular-turbinate,    medium   convex, 
bossed,  green  turning  to  light  yellow;  flesh  breaking,  wanting  in  juice,  sweet;  third  for 
dessert,  best  for  culinary  use;  Oct.  to  Dec. 
General  de  Bonchamp.     i.  Leroy  Diet.  Pom.  2:211,  fig.     1869.     2.  Horticulturist  30:2. 

1875- 

A  seedling  found  on  the  estate  of  M.  Panneton,  Coteau,  Maine-et-Loire,  Fr.  Fruit 
medium,  variable  in  form,  oblong-pyriform  or  globular-turbinate,  dull  greenish-yellow, 
dotted  with  russet;  flesh  white,  melting,  buttery,  fine-grained,  juicy,  sweet,  rich,  aromatic; 
good  to  first;  Aug. 

General  Bosquet,     i.  Leroy  Diet.  Pom.  2:213,  fig-     1869.     2.  Downing  Fr.  Trees  Am. 
770.     1869. 

Obtained  by  M.  Flon-Grolleau,  Angers,  Fr.  The  seed  bed  from  which  the  tree  sprang 
was  made  in  1845.  Fruit  large,  conic,  very  long,  rather  swelled  at  the  base  and  narrowed 
at  the  upper  end;  skin  thick,  grass-green,  dotted  and  mottled  with  fawn  and  often  bearing 
some  small  brownish  stains;  flesh  whitish,  fine,  semi-melting  or  melting,  rather  granular 
at  center;  juice  abundant,  sweet,  vinous,  delicate;  second;  Sept.  and  Oct. 
General  Canrobert.  i.  Leroy  Diet.  Pom.  2:214,  fig.  1869.  2.  Downing  Fr.  Trees  Am. 
770.  1869. 

From  a  bed  of  the  seeds  of  Saint-Germain  made  about  1843  by  M.  Robert,  Angers, 
Fr.  Fruit  medium,  long-conic  and  irregular,  golden-yellow,  dotted,  marbled  and  stained 
with  russet,  washed  with  brown  around  the  calyx  and  stem;  flesh  white,  fine,  melting 
and  juicy,  the  juice  being  abundant,  sweet,  acid,  rich  and  aromatic;  first,  though  very 
exceptionally  second  when  it  has  no  flavor;  Jan.  and  Feb. 
General  Delage.  i.  Mas  Pom.  Gen.  4:155,  fig.  270.  1879. 

A  gain  of  Van  Mons  about  1823.  Fruit  medium,  conic-pyriform,  clear  green,  speckled 
with  gray,  changing  to  pale  yellow  at  maturity,  tinged  with  dark  red  on  the  side  of  the  sun ; 
flesh  white,  fine,  buttery,  melting,  full  of  slightly  sugary  juice,  refreshing  and  somewhat 
musky. 

General  Dutilleul.     i.  Leroy  Diet.   Pom.  2:215,  %•     1869.     2.  Hogg  Fruit  Man.   585. 
1884. 

A  seedling  of  Van  Mons.  Fruit  medium  to  large,  pyramidal,  uneven  in  outline,  deep 
golden  yellow,  extensively  washed  with  bright  crimson  where  it  is  exposed  to  the  sun; 
flesh  firm,  not  very  juicy,  sweet,  of  good  flavor;  good;  Sept. 


THE  PEARS  OF  NEW  YORK  395 

General  Duvivier.     i.  Leroy  Diet.  Pom.  2:217,  fig-     1869. 

Beurre  Duvivier.     2.  Downing  Fr.  Trees  Am.  688.     1869. 

Raised  from  seed  by  M.  Boisbunel,  Rouen,  Fr.,  in  1845.     Fruit  medium,  long-conic, 
slightly  obtuse,  greenish-yellow,  finely  dotted  and  reticulated  with  russet,  washed  some- 
times with  dark  red  on  the  side  facing  the  sun;  flesh  whitish,  fine,  semi-melting,  watery, 
not  gritty;  juice  plentiful,  sugary,  acidulous,  aromatic,  delicate;  first;  Mar. 
General  Kearney,     i.  Mass.  Hort.  Soc.  Rpt.  43.     1866. 

A  seedling  raised  by  S.  A.  Shurtleff,  Brookline,  Mass.,  which  fruited  in  1862.     Fruit 
large,  pyriform,  greenish-yellow;  flesh  fine-grained,  juicy,  of  rather  high  flavor;  a  good 
market  pear;  Sept. 
General  Lamoriciere.     i.  Mag.  Hort.  18:296,  fig.  22.     1852. 

According  to  Leroy  this  name  is  synonymous  with  Beurre  Citron.  Mas,  however, 
thought  that  Beurre  Citron  was  quite  different.  Fruit  medium,  obtuse-pyramidal, 
greenish-yellow,  much  reticulated  and  spotted  and  patched  with  russet;  flesh  greenish- 
white,  fine,  melting,  tender,  buttery;  juice  abundant,  sugary,  vinous  and  perfumed;  first; 
Sept.  to  Nov. 
General  Sherman,  i.  Mass.  Hort.  Soc.  Rpt.  43.  1866. 

A  seedling  of  Dr.  Shurtleff  s  submitted  to  the  committee  on  fruits  of  the  Horticultural 
Society  of  Massachusetts  in  1866.     "  Fruited  in  1856.     Diam.  z\  in.;  flesh  white,  melting, 
breaking  and  juicy;  November  to  December,  turbinate." 
General  Taylor,     i.  Mag.  Hort.  20:75,  269-     1854. 

Introduced  by  L.  N.  Rogers,  Baltimore,  Md.,  the  original  tree  having  been  found  by 
him  at  Franklin,  Md.,  in  1854.     Fruit  medium  or  under,  obovate-obtuse-pyriform,  yellow 
but   practically  all  cinnamon-russet;  flesh  yellowish-white,   granular,   buttery,  melting, 
sweet,  highly  flavored;  good  to  very  good;  Oct.  and  Nov. 
General  Thouvenin.     i.  Guide  Prat.  93.     1895. 

Origin  unknown.  Fruit  medium,  greenish;  flesh  rather  yellow,  fine,  melting,  juicy, 
very  sugary  and  pleasantly  perfumed;  Dec. 

General  Totleben.     i.  Ann.  Pom.  Beige  8:57,  fig.     1860.     2.  Bunyard  Handb.  Hardy  Fr. 
177.     1920. 

M.  Fontaine  de  Ghelin,  Mons,  Bel.,  raised  this  variety  from  a  seed  bed  made  in  1839. 
Fruit  large  or  very  large,  pyriform,  slightly  contorted,  one  side  often  rather  longer  than 
the  other,  yellow,  covered  with  dots  and  patches  of  russet;  flesh  tinted  with  salmon-rose, 
melting,  juicy,  with  a  rich,  sugary  and  perfumed  juice;  excellent;  Nov.  to  Jan. 
General  Wauchope.     i.  Card.  Chron.  3rd  Ser.  30:474,  fig.  144.     1901. 

Raised  about  1888  by  Charles  Ross,  gardener  to  Captain  Carstairs,  Welford  Park, 
Newbury,  Eng.,  from  a  cross  of  Nee  Plus  Meuris  and   Duchesse  d'Angouleme.     Fruit 
moderate  size,  obtuse-pyriform,  very  regular,  yellowish-green,  with  fine  spotting;  flesh 
soft,  free  from  grit,  rich,  sweet,  somewhat  of  the  flavor  Nee  Plus  Meuris;  Dec. 
Gensbirne.     i.  Loschnig  Mostbirnen  32,  fig.     1913. 

An  Austrian  perry  and  wine  pear.  Fruit  medium,  long-pyriform,  diminishing  toward 
the  stalk  from  the  center;  skin  tolerably  fine  and  shining  yellow  when  ripe,  densely  and 
finely  dotted  with  russet:  flesh  white,  coarse-grained,  juicy,  subacid,  astringent;  Sept. 


396  THE    PEARS    OF   NEW   YORK 

George  Augustus,     i.  Mass.  Hort.  Soc.  Rpi.  91.     1872. 

A  seedling  exhibited  to  the  Massachusetts  Horticultural  Society  in  1872  by  Francis 
Dana.  Fruit  similar  to  Winter  Nelis,  but  larger  and  more  oblong,  and  not  quite  so  rich. 
Georges  Delebecque.  i.  Guide  Prat.  104.  1895. 

Raised  from  seed  of  Josephine  de  Malines  and  distributed  by  Daras  de  Naghin,  Ant- 
werp, Bel.  Fruit  medium,  having  some  resemblance  to  Urbaniste,  yellow,  dotted  with 
fawn  and  bronzed  around  the  stem;  flesh  sometimes  very  salmon-colored,  melting,  with 
a  slight  perfume  of  rose;  a  good  pear  for  the  amateur;  tree  of  moderate  vigor  and  very 
fertile;  Dec.  and  Jan. 
Gerando.  i.  Mag.  Hort.  23:161,  fig.  9.  1857. 

Received  by  C.  M.  Hovey  in  1845  from  M.  Jamin  of  Paris.  Fruit  large,  globular- 
obovate;  skin  rather  rough,  dull  greenish-russet,  with  a  mottled  yellow  and  light  russet 
tinge  when  mature,  thickly  covered  with  conspicuous  dark  russet  specks;  flesh  yellowish- 
white,  coarse,  melting  and  juicy,  rich,  sugary  and  slightly  perfumed;  good;  Sfpt.  and  Oct. 
Gerardine.  i.  Mas  Pom.  Gen.  3:119,  fig.  156.  1878. 

Obtained  by  M.  Gr6goire,  Jodoigne,  Bel.,  early  in  the  nineteenth  century.  Fruit 
medium,  turbinate,  more  or  less  short  and  swelled,  reducing  to  a  point  at  the  top ;  skin  thick, 
firm,  intense  green  dotted  with  large  brown  specks,  changing  to  dark  yellow  at  maturity, 
with  golden-russet  on  the  side  of  the  sun  and  some  red  blush ;  flesh  white,  rather  fine,  buttery, 
melting,  gritty  about  the  center,  full  of  rich  sugary  juice,  vinous  and  highly  scented;  Nov. 
Gerdessen.  i.  Mas  Pom.  Gen.  4:61,  fig.  223.  1879. 

According  to  Diel,  this  variety  was  obtained  by  the  Pastor  Gerdessen  of  Weigsdorf, 
in  the  Oberlausitz,  Ger.  Fruit  rather  small  or  nearly  medium,  almost  spherical,  even  in 
contour,  the  greatest  diameter  being  at  the  center,  intense  and  somber  green,  without 
any  russet;  flesh  yellow,  rather  fine,  buttery;  juice  sufficient  in  quantity  and  richly 
saccharine,  vinous  and  highly  perfumed;  first;  Sept. 
Gerippte  Pomeranzenbirne.  I.  Dochnahl  Fuhr.  Obstkunde  2:156.  1856. 

Nassau,  Bel.,  1833.     Fruit  small,  orange-form,  ribbed,  a  good  yellow,  lightly  blushed 
with  red;  flesh  juicy,  semi-melting,  cinnamon-flavored,  sweet;  second  for  dessert,  good 
for  the  market;  Sept. 
Gernroder  Pomeranzenbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:160.     1856. 

Central  Germany,  1773.     Fruit  small,  flattened,  green  changing  to  yellowish,  faintly 
blushed,  speckled  with  gray;  flesh  greenish-white,  tender;  good;  Oct.  and  Nov. 
Gestreiffe  Winter-Apothekerbirne.     i.  Liegel  Syst.  Anleit.  132.     1825. 

Fruit    large;    form  that   of  Bon-Chre'tien  d'fite\    light   yellow,    streaked,  aromatic, 
sugary;  good;  Feb.  to  Apr. 
Ghellinck  de  Walle.     i.  Card.  Chron.  3rd  Ser.  11:24.     1892. 

Raised  in  the  garden  of  M.  Ghellinck  de  Walle  near  Ghent,  Bel.,  described  as  new. 
Fruit  medium,  oblong-obovate,  yellowish,  speckled  with  russet ;  flesh  creamy-white,  melting, 
juicy,  sugary,  slightly  acid  and  delicately  perfumed.     Said  by  M.  Pynaert  to  be  one  of  the 
best  autumn  pears;  Nov. 
Gibb.     i.  Cornell  Sta.  Bui.  332:482.     1913. 

Raised  from  seed  sent  by  Charles  Gibb  from  Mongolia  to  Prof.  Budd  at  Ames.  la. 


THE   PEARS   OF   NEW   YORK  397 

Said  to  be  very  hardy  and  productive,  coming  into  bearing  when  young.     Fruit  about 
the  size  of  Bartlett,  pyriform,  nearly  equal  to  Bartlett  in  quality,  according  to  Prof.  Budd. 
Seems  to  be  of  a  better  quality  than  most  oriental  pears. 
Gilain.     i.  Guide  Prat.  71.     1876.     2.  Mas  Pom.  Gen.  3:33,  fig.  113.     1878. 

A  gain  of  M.  Grdgoire,  Jodoigne,  Bel.     Fruit  medium,  pyriform,  pale  green  changing 
to  yellow,  a  warm  gold  and  sometimes  red  on  the  side  next  the  sun;  flesh  white,  fine,  buttery, 
melting,  rather  gritty  near  the  core;  juice  sufficient,  sugary  and  perfumed;  good;  Sept. 
Gilles  6  Gilles.    i.  Leroy  Diet.  Pom.  2:222,  fig.    1869.    2.  Mathieu  Nom.  Pom.  219.    1889. 
Girogile.     3.  Bunyard  Handb.  Hardy  Fr.  177.     1920. 

A  French  pear  of  very  ancient  and  uncertain  origin.  Jean  Bauhin  in  his  Hisioria 
Plantarum,  1580,  wrote  of  a  pear  which  appears  to  be  identical  with  this  and  said  that 
in  Burgundy  it  was  styled  a  Poire  de  Livre  or  Pound  Pear.  Le  Lectier  in  his  catalog  of 
1628  and  Merlet  as  well  as  Claude  Saint-Etienne  and  La  Quintinye  also  mention  it  though 
spelling  it  variously.  Fruit  large  to  very  large,  nearly  spherical;  calyx  large,  open,  set 
in  deep  basin;  skin  thick,  pale  dull  green,  washed  with  brown-red  on  the  face  exposed  to 
the  sun,  much  covered  with  thin  brown-russet;  flesh  greenish-white,  semi-fine  and  semi- 
breaking,  rarely  gritty,  very  juicy,  saccharine  and  sweet,  without  much  perfume,  occasionally 
spoiled  by  too  much  acerbity;  third;  cooking;  Nov.  to  Feb. 
Giram.  i.  Mas  Le  Verger  2:151,  fig.  74.  1866-73. 

A  wilding  found  on  the  estate  of  Giram  at  Uryosse,  Fr.,  and  propagated  by  Dr.  Doat. 
Fruit  nearly  medium,  pyriform,  sometimes  rather  turbinate;  skin  thick  and  firm,  green, 
sprinkled  with  large  dots  of  greenish-brown,  becomes  yellowish-green  at  maturity  and 
blushed  with  red  on  the  sun-exposed  side;  flesh  very  fine,  tender,  melting,  very  juicy,  sugary 
and  agreeably  perfumed;  first;  Aug. 
Girardon.  i.  Leroy  Diet.  Pom.  2:225,  fig-  1869. 

According  to  Diel  this  pear  was  raised  in  Paris  by  a  M.  Girandoux  whose  name  Leroy 
identifies  with  Girardon.  It  seems  to  have  dated  from  about  the  beginning  of  the  nineteenth 
century.  Fruit  below  medium,  globular,  flattened  and  deeply  depressed  at  both  poles, 
one  side  rather  less  swelled  than  the  other;  skin  wrinkled,  yellowish-green,  dotted  with 
clear  brown  and  almost  entirely  mottled  and  reticulated  with  dark  russet;  flesh  white, 
semi-fine  and  semi-melting,  rather  granular;  juice  very  abundant,  saccharine,  acidulous, 
very  musky;  second;  late  Sept. 

Glace  d'Hiver.     i.  Mas  Pom.  Gen.  5:67,  fig.  322.     1880. 
Winter  Eisbirne.     2.  Mathieu  Nom.  Pom.  300.     1889. 

Belgian.  Fruit  medium,  globular-conic;  skin  rather  thick,  a  lively  green  sprinkled 
with  brown  dots,  changing  to  lemon-yellow,  often  golden  on  the  side  of  the  sun;  flesh  whitish, 
fine,  breaking;  juice  sufficient,  sugary,  without  appreciable  perfume;  good;  end  of  winter. 
Glastonbury.  i.  Jour.  Hori.  N.  S.  22:73,  99>  I2(>-  1872.  2.  Bunyard-Thomas  Fr.  Card. 

140.     1904. 

The  Benedictine  of  the  English  or  Glastonbury  pear,  apparently  originated  as  a  wilding 
with  W.  G.  L.  Lovell,  Glastonbury,  Eng.,  but  Bunyard  believes  it  to  be  an  old  sort  intro- 
duced by  the  monks.  Grafts  were  first  taken  from  the  tree  in  1862.  Fruit  large,  oblong- 
obovate,  russeted;  flesh  yellowish,  melting,  juicy,  aromatic;  Oct. 


398  THE    PEARS   OF   NEW   YORK 

Gleck.     i.  Guide  Prat.  93.     1895. 

Distributed  by  M.  Niemetz,  Winnitsa,  Russia,  and  on  trial  with  Simon-Louis  Bros, 
at  Metz  in  1895.     Fruit  medium  or  large,  green  changing  to  yellow  at  maturity;  flesh 
rather  tart  in  flavor,  juicy,  good  for  drying  as  it  diminishes  little  in  volume;  it  makes  good 
cider;  Sept.  and  Oct. 
Gliva.     i.  la.  Hort.  Soc.  RpL.  61.     1880. 

A  Russian  pear  imported  by  J.  L.  Budd,  from  the  northern  steppes  where  the  summers 
are  "  fully  as  dry  and  hot  as  ours  and  the  winter  far  more  severe."  It  shows  marked  traces 
of  the  Chinese  forms  of  the  pear  in  shape,  serration,  thickness  and  size  of  leaf  and  in  the 
peculiar  enlarged  character  of  the  scaly,  terminal  buds. 

Gloire  de  Cambron.     i.  Leroy  Diet.  Pom.  2:226,  fig.     1869.     2.  Downing  Fr.  Trees  Am. 
772.     1869. 

Probably  derives  its  name  from  the  famous  Abbey  of  Cambron  near  Mons  in  Hainaut, 
Bel.  It  was  in  France  early  in  the  nineteenth  century.  Fruit  below  medium,  acute-pyri- 
form,  generally  rather  contorted  in  the  lower  part,  yellow-ochre  in  color,  dotted  with  very 
fine  gray-russet  points;  flesh  white,  semi-fine,  breaking,  dry  and  gritty,  sweet  and  rather 
delicate  in  flavor;  third;  Nov. 
Gloward.  i.  Field  Pear  Cuh.  280.  1858.  2.  Leroy  Diet.  Pom.  2:228,  fig.  1869. 

Possibly  of  English  origin.  It  was  cultivated  in  the  garden  of  the  Horticultural  Society 
of  Angers,  Fr.,  in  1838.  Fruit  medium  and  above;  form  rather  variable  but  always  ovate, 
more  or  less  long,  irregular,  bossed,  clear  green  sprinkled  with  grayish  dots  and  a  little 
stained  with  russet;  flesh  white,  semi-fine,  melting,  watery,  some  grit  around  the  core;  juice 
sugary,  very  refreshing,  rather  savory;  second;  Oct. 
Gnoico.  i.  Leroy  Diet.  Pom.  2:229,  ng-  1869. 

Italian,  with  the  place  of  its  origin  in  the  old  principality  of  Parma.  Fruit  below 
medium,  long,  obtuse-pyriform,  whitish-gray  on  the  shaded  side,  very  clear  dull  green 
on  the  other  face,  dotted  with  russet,  washed  occasionally  with  fawn  around  the  stalk  and 
partially  covered  with  a  light  bluish  efflorescence;  flesh  greenish-white,  fine,  dense,  breaking 
or  semi-breaking,  watery,  almost  exempt  from  grit;  juice  abundant  and  sugary,  with  a 
flavor  of  anis ;  Aug. 
Goat-herd,  i.  Ragan  Nom.  Pear,  B.  P.  I.  Bui.  126:131.  1908. 

On  trial  in  the  experimental  orchard  at  Agassiz,  B.  C.,  in  1900.     Fruit  small,  acute- 
pyriform,  green,  russeted,  flesh  red,  buttery,  juicy,  subacid;  mid-season. 
Gogal.     i.  Am.  Pom.  Soc.  Rpt.  135.     1920. 

Originated  by  N.  E.  Hansen,  Brookings,  S.  D.,  from  Parrot  crossed  by  Pyrus  ovoidea, 
and  introduced  by  him  in  1919. 
Gold  Dust.     i.  Cornell  Sta.  Bui.  332:482.     1913. 

Fruit  of  Bergamot  shape,  with  slender  stem;  skin  very  rough;  Oct. 
Gold  Nugget,     i.  Stark  Bros.  Cat.  28,  fig.     1916. 

This  pear  originated  with  F.  H.  Davis,  Esmeralda,  Cal.,  in  the  early  seventies.  A  few 
years  ago  Stark  Bros.,  Louisiana,  Mo.,  secured  control  of  the  variety  and  introduced  it  to 
the  trade  in  1916.  Tree  vigorous,  healthy,  productive;  fruit  large,  roundish-obovate-pyri- 
form;  skin  thick;  flesh  fine-grained,  juicy,  with  a  honey-sweet  flavor;  ripens  late. 


THE    PEARS   OF   NEW   YORK  399 

Goldbirne.     i.  Christ  Handb.  544.     1817.     2.  Dochnahl  Fuhr.  Obstkunde  2:48.     1856. 

Austrian,  1851.     Fruit  small,  conic,  beautiful  light  yellow;  skin  thin,  light  red  blush; 
flesh  semi-breaking,  sweet,  with  muscatel  flavor;  best;  beginning  of  Oct. 
Goldbordirte  Holzbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:196.     1856. 

Classed  by  Dochnahl  among  varieties  of  special  character.     The  tree  has  its  leaves 
bordered  with  gold.     Fruit  small;  flesh  firm,  insipid. 
Golden  Bell.     i.  Mass.  Hort.  Soc.  Rpt.  43.     1866. 

A  seedling  fruited  by  S.  A.  Shurtleff,  Brookline,  Mass.,  in  1862.  Tree  prolific.  Fruit 
medium,  pyriform,  golden-yellow;  flesh  fine,  with  good  flavor;  Sept. 

Golden  Beurre  of  Bilboa.     i.  Kenrick  Am.  Orch.  177.     1832.     2.  Hovey  Fr.  Am.  1:99, 
PI.     1851. 

Beurre  Dore  de  Bilboa.     3.  Leroy  Diet.  Pom.  1:351,  fig.     1867. 

Imported  to  this  country  from  Bilboa,  Spain,  in  1821  by  J.  Hooper,  Marblehead,  Mass. 
Fruit  medium  to  large,-  obovate-pyriform,   golden-yellow,  speckled  evenly  with  small, 
brown  dots,  and  slightly  marked  with  russet;  flesh  yellowish- white,  fine,  melting,  very 
buttery,  vinous  and  excellent  flavor;  first;  Sept. 
Golden  June.     i.  Am.  Pom.  Soc.  Rpt.  135.     1920. 

Originated  with  Joe  Houghlin,  near  Bloomfield,  Ky.,  and  introduced  by  Sunny  Slope 
Nursery,  Hannibal,  Mo.     Tree  reported  about  75  years  old.     Fruit  said  to  have  a  small 
core,  to  be  delicious  and  to  ripen  about  June  2oth. 
Golden  Knap.     i.  Hogg  Fruit  Man.  587.     1884. 

Grown  extensively  in  the  orchards  of  the  border  countries  of  Scotland.     The  name  is  a 
corruption  of  Golden  Knob,  the  shape  being  that  of  a  small  knob.     Fruit  very  small, 
globular-turbinate,  russety,  of  no  particular  merit. 
Golden  Queen.     I.  Hogg  Fruit  Man.  587.     1884. 

Raised  at  the  Royal  Gardens,  Frogmore,  near  Windsor,  Eng.,  and  was  first  exhibited 
in  1872.     Fruit  small,  obovate,  straw-colored,  strewed  with  a  few  minute  dots;  flesh  very 
tender  and  extremely  juicy,  sweet  and  highly  perfumed;  a  delicious  pear  but  when  ripe 
speedily  rots  at  the  core;  Sept. 
Golden  Russet,     i.  Hogg  Fruit  Man.  587.     1884. 

A  seedling  raised  at  the  Royal  Gardens,  Frogmore,  near  Windsor,  Eng.,  and  first 
exhibited  in  1863;  entirely  distinct  from  Japan  Golden  Russet,  which  bears  the  same 
name  as  a  synonym.  Fruit  small,  obtuse-obovate,  bright  cinnamon-russet;  flesh  yellow, 
fine-grained,  buttery  and  melting,  juicy,  sweet  and  with  a  flavor  resembling  that  of  Marie 
Louise;  an  excellent  little  pear;  Oct. 
Goldworther  Lederbirne.  i.  Loschnig  Mostbirnen  156,  fig.  1913. 

An  Austrian  perry  pear.     Fruit  small  to  medium,  turbinate,  diminishing  rather  acutely 
to  the  stalk,  green  covered  with  dark  brown-russet;  flesh  yellow-green,  coarse,  saccharine, 
with  an  unpleasant  acidity;  very  good  for  transport;  Oct.  and  Nov. 
Gonnersche  Birne.     i.  Dochnahl  Fuhr.  Obstkunde  2:28.     1856. 

Hesse,  Ger.,  1806.  Fruit  almost  medium,  turbinate,  light  green  changing  to 
greenish-yellow,  often  with  a  rather  pale  blush;  flesh  granular  and  rather  coarse;  second; 
Sept. 


4OO  THE    PEARS   OF   NEW   YORK 

Goodale.     i.  Downing  Fr.  Trees  Am.  773,  fig.  1869.     2.  Ont.  Dept.  Agr.  Fr.  Ont.  163,  figs. 
1914. 

Raised  by  E.  Goodale,  Saco,  Me.,  from  seed  of  the  McLaughlin.  Fruit  large,  oblong- 
obovate-pyriform,  green,  yellowing  at  maturity,  shaded  with  crimson  and  fawn  in  the 
sun,  slightly  netted  and  patched  with  russet  and  sprinkled  with  small  russet  dots;  flesh 
white,  fine,  rather  gritty  at  core,  juicy,  sweet,  pleasant,  perfumed,  slightly  vinous;  fair 
for  dessert ;  first  for  market ;  Oct. 
Got.  i.  Field  Pear  Cult.  280.  1858.  2.  Leroy  Diet.  Pom.  2:231,  fig.  1869. 

Origin  unknown.  According  to  Leroy  this  variety  has  been  cultivated  in  Belgium 
ever  since  1855.  Fruit  above  medium;  form  rather  variable,  passing  from  long-conic  and 
slightly  obtuse  to  ovate,  a  little  swelled;  skin  rough,  fine,  dark  green;  flesh  white,  semi-fine, 
breaking  or  semi-melting,  granular  around  the  core;  juice  sufficient,  sugary,  aromatic, 
rather  delicate;  second;  Sept.  and  Oct. 
Governor  Carver,  i.  Mass.  Hort.  Soc.  Rpt.  45.  1866. 

Fruited  in  1863  by  S.  A.  Shurtleff  from  seed.  Fruit  "  Diam.  3  in.;  flesh  firm  and  very 
rich  in  flavor;  keeps  perfectly  until  June  or  July  of  following  year,  and  ripens  well;  fine 
flavor,  and  a  valuable  pear.  Turbinate." 

Grabenbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:159.     1856.    2.  Loschnig  Mostbirnen  64, 
fig.     1913. 

A  German  and  Austrian  pear,  common  in  middle  Franconia.     Fruit  small  to  medium, 
turbinate  or  conic;  skin  smooth,  shining,  yellow-green  turning  yellow,  with  green  marblings, 
sometimes    slightly    blushed,    dotted;    flesh    whitish,    coarse-grained,    breaking,    juicy, 
saccharine,  without  any  perceptible  acid;  mid-Oct. 
Graf  Moltke.     i.  Guide  Prat.  95.     1876.    2.  Lauche  Deut.  Pom.  II:No.  80,  PI.  80.     1882. 

Named  after  A.  Von  Moltke,  a  Prime  Minister  of  Denmark,  1850.  Fruit  rather  large, 
irregular  in  form  although  handsome;  skin  rough,  yellowish-green  covered  with  russet; 
flesh  yellowish-white,  fine,  melting,  very  juicy,  aromatic;  quality  variable;  a  table  fruit; 
Oct. 

Grand  Bretagne.     i.  Knoop  Fructologie  1:83,  Tab.  II.     1771.    2.  Downing  Fr.  Trees  Am. 
774.     1869. 

Origin  French  or  Belgian.     Fruit  large,  obtuse-obovate,  greenish-yellow,  dotted  with 
brown;  flesh  fine,  juicy,  buttery  and  melting;  moderately  good;  Dec.  to  Feb. 
Grand  Isle.     I.  Downing  Fr.  Trees  Am.   3rd  App.,   176,  fig.     1881.     2.  Rural   N.    Y. 
44:242,  figs.  135,  136.     1885. 

Raised  by  Benjamin  Macomber,  Grand  Isle,  Vt.  Tree  vigorous,  upright,  somewhat 
alternate  in  bearing.  Fruit  medium,  roundish-oblong,  straw  color,  covered  with  many 
small  russet  dots;  stem  medium  long,  rather  slender;  calyx  small,  open,  in  a  small 
basin;  flesh  whitish,  half-fine,  juicy,  melting,  sweet,  slightly  vinous;  very  good;  Sept. 
and  Oct. 

Grand-Soliel.     I.    Leroy    Diet.    Pom.    2:233,    ng-     l869-     2-    Hogg    Fruit    Man.    588. 
1884. 

Introduced  by  Major  EspeYen,  Mechlin,  Bel.,  in  the  early  half  of  the  nineteenth 
century.  Fruit  medium,  globular-turbinate,  more  or  less  bossed ;  skin  rough  to  the  touch, 


THE    PEARS   OF   NEW   YORK  40 1 

yellow,  almost  covered  with  gray-russet,  blushed  with  red  on  the  side  next  the  sun;  flesh 
whitish,  semi-fine,  rather  stringy,  melting,  vinous,  sugary,  with  a  particularly  delicate 
aroma;  first;  Dec.  and  Jan. 
Grant,     i.  Mass.  Hort.  Soc.  Rpt.  45.     1866. 

A  seedling  fruited  by  S.  A.  Shurtleff,  Brookline,  Mass,  in  1862.  Fruit  large,  obtuse- 
pyriform;  greenish-yellow;  flesh  sweet,  fine,  rich;  first;  Oct. 

Graslin.     i.  Pom.  France  3:No.  106,  PL  106.     1865.     2.  Downing  Fr.  Trees   Am.  775. 
1869. 

A  wilding  found  in  the  Commune  of  Flee,  Sarthe,  Fr.;  introduced  about  1840.  Fruit 
large,  oblate,  somewhat  irregular,  larger  on  one  side  than  the  other,  yellow-ochre,  dotted 
and  marbled  with  gray-russet,  and  stained  with  large  markings  of  fawn;  flesh  fine,  white, 
veined  with  greenish-yellow,  very  melting,  juicy,  sugary,  acidulous,  perfumed,  delicate; 
first;  Oct.  and  Nov. 

Grasshoff  Leckerbissen.     i.  Oberdieck  Obst-Sort.  305.     1881.    2.  Mathieu  Norn.  Pom. 
222.     1889. 

German.     Fruit  medium,  pyriform,  often  rather  ovate,  inclined  or  bent  at  the  head; 
skin  smooth,  grass-green  changing  to  yellow-green,  thickly  dotted,  not  much  russet;  flesh 
yellowish- white,  rather  gritty  around  the  core,  melting,  fine,  juicy,  good  flavor;  very  good 
for  dessert  and  good  for  household  use;  early  Oct. 
Gratiola.     i.  Parkinson  Par.  Ter.  592.     1629. 

"  The  Gratiola  peare  is  a  kinde  of  Bon  Cretien,  called  the  Cucumber  peare,  or  Spinola's 
peare. ' ' 
Graue  Herbstrusselet.     i.  Dochnahl  Fuhr.  Obstkunde  2:42.     1856. 

German,  Upper  Hesse,  1802.  Fruit  medium,  ventriculous,  uneven,  rough,  entirely 
covered  with  russet,  changing  at  maturity  to  dull  red  on  the  side  next  the  sun;  flesh  very 
juicy,  coarsely  granular  and  woody,  sugary  and  musky;  first  for  household  purposes;  Sept. 
Graue  Holzbirne.  i.  Loschnig  Mostbirnen  no,  fig.  1913. 

A  perry  pear  grown  throughout  Austria  under  various  names.     Fruit  medium,  globular, 
diminishing  toward  the  stalk;  skin  firm,  rough,  grayish-green  turning  at  maturity  to  a  dirty 
greenish-yellow,  dotted  with  grayish-brown-russet;  flesh  yellowish- white,  coarse-grained, 
very  juicy,  astringent  and  subacid;  mid-Oct. 
Graue  Honigbirn.     i.  Lauche  Deut.  Pom.  2:  No.  84,  PL  84.     1883. 

German.     Published  by  Oberdieck  in   1865.     Fruit  medium,  turbinate;  skin  thin, 
rough,  yellowish-green  or  yellow,  blushed,  and  dotted  and  marked  with  cinnamon-russet; 
flesh  yellowish-white,  fine  grained,  breaking,  tender,  semi-melting,  sweet,  with  an  aromatic 
flavor  of  cinnamon. 
Graue  Pelzbirne.     i.  Loschnig  Mostbirnen  158,  fig.     1913. 

An  excellent  Austrian  perry  pear.     Fruit  medium,  turbinate,  inclining  to  pyriform; 
skin  firm,  rough,  yellow  ground  when  ripe,  with  cinnamon-brown-russet  marking  and 
grayish-brown  dots,  blushed  on  the  sun-exposed  side;  flesh  whitish,  coarse  grained,  very 
juicy,  subacid,  with  very  little  aroma;  Oct. 
Graue  Speckbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:188.     1856. 

Reported  from  Germany,  1801.     Fruit  large,  long,  broad,  conic,  yellow,  strongly  and 
26 


/J.O2  THE    PEARS   OF   NEW   YORK 

thickly  dotted  with  gray;  calyx  small;  stem  fleshy;  flesh  granular,  somewhat  aromatic,  sweet; 

third;  Sept. 

Graue  Zuckerbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:40.     1856. 

Dutch,  1758.     Fruit  small  rather  oviform,  smooth,  greenish-yellow,  dotted  with  green; 
flesh  yellowish,  semi-breaking,  melting,  very  sweet,  vinous,  juicy;  second  for  dessert,  good 
for  the  market ;  Aug. 
Grazbirne.     i.  Loschnig  Mosibirnen  184,  fig.     1913. 

Grazbirne  is  a  variety  of  wild  pear  well  distributed  in  Lower  Austria.     Fruit  medium, 
globular,  regular  in  form,  green,  dotted  and  heavily  marked  with  russet;  flesh  subacid, 
vinous,  astringent,  wanting  in  juice;  inferior;  early  Oct. 
Great  Cassolette,     i.  Prince  Pom.  Man.  i:  32.     1831. 

There  appear  to  be  several  varieties  of  Cassolette  three  or  four  of  which  bear  the  syno- 
nym of  Lechfrion.  The  Cassolette  is  so  named  from  its  resemblance  to  a  small  vessel  made 
of  copper  and  silver  in  which  pastilles  were  burnt.  Fruit  small,  globular-turbinate,  2^ 
inches  in  height  and  25  inches  in  breadth,  entirely  light  green  even  at  maturity,  dotted  all 
over  with  numerous  green  specks ;  flesh  melting,  of  a  very  peculiar  acid  flavor  which  however, 
is  not  disagreeable  when  the  fruit  is  ripe;  Aug. 
Great  Citron  of  Bohemia,  i.  Downing  Fr.  Trees  Am.  775.  1869. 

Fruit  small,  oblong,  yellow;  flesh  sugary,  juicy,  a  little  coarse-grained,  having  little 
flavor;  Sept. 
Great  Mammoth,     i.  ///.  Hort.  Soc.  Rpt.  239,  240.     1869. 

Grown  in  pioneer  days  in  Indiana,  Illinois,  and  neighboring  states. 
Green  Chisel,     i.  Langley  Pomona  132.     1729.     2.  Hogg  Fruit  Man.  588.     1884. 

Guenette.     3.  Leroy  Diet.  Pom.  2:261,  fig.     1869. 

The  origin  of  this  ancient  early  summer  variety  is  unknown,  but  it  was  described  by 
Mawe  and  Abercrombie  in  1778,  and  was  also  mentioned  by  Philip  Miller  in  1734  as  being 
still  "in  prime"  in  July  in  England.  Under  the  name  of  Guenette  it  was  described  by 
Merlet  in  articles  written  in  1675,  and  1690  and  appears  to  have  been  well  known  in  English 
and  French  gardens.  Hogg  deems  Chisel  to  be  a  corruption  of  the  French  name  Choiseul. 
Fruit  small  or  very  small,  growing  in  clusters,  globular-turbinate,  green  or  rarely  yellowish- 
green,  with  sometimes  a  brownish  tinge  next  the  sun,  sprinkled  with  small  russet  dots ;  flesh 
white,  slightly  green,  fine,  semi-breaking,  sweet,  slightly  gritty  around  centre;  juice  ample 
in  amount,  sugary,  acid,  slightly  aromatic;  second;  Aug. 
Green  Mountain  Boy.  i.  Elliott  Fr.  Book  386.  1859. 

A  native  variety.  Fruit  medium,  globular-obovate,  or  obovate-pyriform,  golden 
yellow,  with  russety-brown  specks;  flesh  yellowish,  melting,  juicy,  sweet;  very  good; 
Oct. 

Green  Pear  of  Yair.     i.  Trans.  Lond.  Hort.  Soc.  4:214.     1822.     2.  Downing  Fr.  Trees 
Am.  776.     1869. 

Green  Yair.     3.  Hogg  Fruit.  Man.  589.     1884. 

An  old  Scotch  pear  raised  at  Yair  on  the  Tweed,  Peeblesshire.  Fruit  below  medium, 
obovate,  smooth,  dark  green  changing  to  yellow,  patched  and  dotted  with  russet;  flesh 
tender,  juicy,  sugary;  good;  Sept. 


THE    PEARS   OF   NEW   YORK  403 

Gregoire  Bordillon.     x.  Leroy  Diet.  Pom.  2:237,  %•     1869.    2.  Bunyard  Handb.  Hardy 
Fr.  178.     1920. 

Raised  by  Leroy  in  1855  from  seed  of  Graslin,  and  fruited  for  the  first  time  in  1866. 
Fruit  large,  ovate,  rather  larger  on  one  side  than  the  other,  pale  yellow  on  shaded  side 
and  dark  yellow  on  the  exposed  cheek,  mottled,  striped,  and  dotted  with  brown;  flesh 
yellowish,  fine,  very  melting,  very  juicy  and  sugary;  first;  Aug. 
Grey  Good-Wife.     I.  Mawe-Abercrombie  Univ.  Card.  Bot.     1778. 

Fruit  medium,  globular,  brown-red,  moderately  tender  and  of  good  flavor;  Oct.  to  Dec. 
Grise-Bonne.     i.  Duhamel  Trait.  Arb.  Fr.  2:245.     *7°8.     2.  Leroy  Diet.   Pom.  2:238, 
fig.     1869. 

Franzosische  Cute  Graue  Sommerbirne.     3.  Dochnahl  Fuhr.  Obstkunde  2: 16.     1856. 

The  Dutch  pomologist  Pierre  Van  den  Hoven  writing  in  the  middle  of  the  eighteenth 
century  affirmed  that  the  Grise-Bonne  was  the  Sucrce  Grise  de  Hollandaise  and  the  Pirum 
Falernum  of  the  Romans.  It  may  be  noted  that  in  1586  Jacques  Dale"champ  thought 
he  had  found  the  Falernum  in  the  French  Autumn  Bergamote;  and,  again,  in  1783  Henri 
Manger  declared  it  to  be  still  cultivated  under  the  name  Bourdon,  the  Orange  Musquee; 
similarly  Sickler  wrote  in  1802  that  the  Bergamote  d'£te  appeared  to  him  to  be  the 
Falernum.  Fruit  medium;  form  variable,  sometimes  irregular- turbinate,  long  and  ventric- 
ulous,  at  other  times  regular-turbinate,  clear  green,  russeted  with  gray,  clouded  with 
pale  yellow  on  the  shaded  side  and  covered  with  large  dots  of  golden  or  orange-yellow; 
flesh  white,  fine,  dense,  semi-breaking,  watery,  free  from  grit;  juice  very  abundant,  sugary, 
acidulous,  musky;  second;  Aug. 
Groom  Prince  Royal,  i.  Card.  Chron.  54,  161.  1841.  2.  Hogg  Fruit  Man.  589.  1884. 

Bergamotte  Eliza  Mathews.     3.  Leroy  Diet.  Pom.  1:235,  ng-     1867. 

Princesse-Royale.     4.  Leroy  Dici.  Pom.  2:561.     1869. 

A  Mr.  Groom,  a  nurseryman  at  Clapham  near  London,  introduced  this  pear  in  1841. 
Fruit  medium,  globular  or  Bergamot-shaped,  greenish-brown,  with  a  tinge  of  yellow  and 
slight  traces  of  gray-russet;  flesh  melting,  buttery,  sometimes  rather  gritty,  sweet,  vinous, 
perfumed;  a  good  second-rate  pear;  Jan.  to  Mar. 
Gros  Blanquet  Long.     i.  Leroy  Diet.  Pom.  2:241,  fig.     1869. 

Large  Blanquet.     2.  Hogg  Fruit  Man.  602.     1884. 

Kreisel/ormige  Blankette.     3.  Mathieu  Nom.  Pom.  244.     1889. 

This  is  one  of  a  group  of  pears  which  in  the  seventeenth  century  were  designated  by 
various  pomologists  with  names  such  as  Blanquet  a  longue  queue,  Blanquet  d'hiver,  etc. 
Their  origin  is  ancient,  possibly  Roman.  The  variety  here  described  is  the  largest  of  the 
Blanquettes  and  was  said  by  Olivier  de  Serres  in  1600  to  be  also  named  de  Florence  from 
which  it  might  be  adduced  that  it  came  originally  from  Tuscany.  Fruit  below  medium 
and  often  small,  obtuse-pyriform,  smooth,  of  a  beautiful  yellow  color,  dotted  with  bright 
green  and  sometimes  carmined  on  the  cheek  next  the  sun;  flesh  white,  semi-fine,  breaking, 
sweet,  full  of  sugary  juice  possessing  a  musky-anis  flavor;  a  dessert  pear,  second;  July 
and  Aug. 
Gros  Blanquet  Rond.  i.  Leroy  Diet.  Pom.  2:242,  fig.  1869. 

An  ancient  dessert  pear  mentioned  by  Claude  Saint-Etienne  in  the  seventeenth  century 


404  THE    PEARS   OF   NEW   YORK 

and  by  Mawe  and  Abercrombie  in  their  Universal  Gardener  and  Botanist  in  1778. 
Fruit  below  medium,  globular-ovate,  pale  yellow  covered  with  very  fine  russet  dots,  more 
or  less  washed  with  rose  on  the  side  of  the  sun;  flesh  yellow- white,  breaking,  rather  coarse, 
almost  exempt  from  grit;  juice  abundant,  sugary,  sourish,  musky;  third  for  dessert;  Sept. 
Gros-Hativeau.  i.  Leroy  Diet.  Pom.  2:245,  &&•  1869. 

This  pear  has  been  supposed  to  belong  to  a  class  identified  with  the  Pira  Hordearia 
of  Columella  and  of  Pliny,  and  was  mentioned  by  various  French  and  German  writers  from 
the  sixteenth  century  onward;  if  its  origin  is  not  clear  it  is  at  any  rate  one  of  the  three 
varieties  of  the  pear  bearing  the  name  of  Hativeau  in  the  seventeenth  century,  H.  blanc, 
or  Bergamotte  d'Ete,  and  the  Petit-H.  being  the  other  two.  Fruit  below  medium,  tur- 
binate-obtuse;  skin  fine,  yellowish-green,  delicately  dotted  with  olive-gray,  washed  with 
bright  vermilion  on  the  side  next  the  sun;  flesh  whitish,  coarse,  breaking,  gritty;  juice 
rarely  abundant,  sugary,  astringent  and  slightly  aromatic;  third;  end  of  July. 
Gros  Loijart.  i.  Mag.  Hort.  9:126.  1843. 

Fruit  large,  irregular-obovate,  green  and  yellow;  flesh  breaking,  tough  but  neither 
gritty  nor  austere;  for  cooking  purposes;  Apr.  and  May. 
Gros  Lucas,     i.  Leroy  Diet.  Pom.  2:246,  fig.     1869. 

The  fruit  garden  of  the  Horticultural  Society  of  Angers,  Fr.  was  formed  in  1832  and 
the  Gros  Lucas  soon  afterwards  appeared  in  its  catalog.  Fruit  large,  obtuse-ovate-glob- 
ular, irregular  and  much  bossed;  skin  rather  thick,  yellow,  sprinkled  with  very  small 
dots  of  green  color,  stained  with  patches  of  russet;  flesh  white,  semi-fine,  semi-breaking, 
spongy,  gritty  at  the  center;  juice  rather  deficient,  without  perfume  or  much  sugar;  second, 
but  good  for  kitchen  use;  Jan.  and  Feb. 
Gros  Muscat  Rond.  i.  Leroy  Diet.  Pom.  2:248,  fig.  1869. 

Although  the  origin  of  this  variety  is  doubtful  it  is  almost  certainly  French.  Diel 
received  it  from  Holland  but  German  pomologists  appear  to  have  regarded  it  as  French. 
Claude  Saint-Etienne  described  it  in  1670.  Fruit  medium,  globular-ovate,  mammillate 
at  summit,  one  side  always  more  convex  than  the  other,  grayish-green  on  the  shaded  side 
and  pale  yellow  on  that  exposed  to  the  sun,  dotted  and  slightly  stained  with  gray-russet; 
flesh  whitish,  semi-fine  and  semi-breaking,  watery,  rarely  very  gritty;  juice  plentiful, 
very  saccharine,  acidulous  and  aromatic;  second;  Aug. 
Gros  Rousselet.  i.  Leroy  Diet.  Pom.  2:250,  fig.  1869.  2.  Hogg  Fruit  Man.  590.  1884. 

Roi  d'Ete.     3.  Downing  Fr.  Trees  Am.  843.     1869. 

Mentioned  by  Rea  as  being  cultivated  in  England  in  1665  under  the  name  of  Great 
Russet  of  Remes,  under  which  name  it  was  also  known  in  France,  there  being  known 
these  two  varieties,  the  Gros  Rousselet  de  Rlieims  and  the  Petit-Rousselet.  Father  Rapin, 
a  French  Jesuit,  who  wrote  in  1666  the  poem  Hortorum,  mentioned  the  pears  of  Rousselet 
in  the  Valley  of  Amiterne  at  the  foot  of  the  Apennines.  In  1783  the  German  pomologist 
Henri  Manger  wrote  that  he  believed  the  French  Rousselet  was  none  other  than  the  Roman 
Favonianum  mentioned  by  Pliny.  Fruit  medium,  obtuse-pyriform,  yellowish  or  bright 
green  changing  to  bright  lemon-yellow,  covered  with  numerous  small  brown  spots,  red  on 
the  side  next  the  sun;  flesh  yellowish,  semi-melting,  semi-breaking,  rich  in  sugary  and  per- 
fumed juice;  variable  in  quality,  requires  a  warm,  sheltered  position;  Aug.  and  Sept. 


THE   PEARS   OF   NEW   YORK  4°5 

Gros  Rousselet  d'Aout.    i.  Ann.  Pom.  Beige  8:53,  fig.     1860.     2.  Downing  Fr.  Trees 
Am.  776.     1869. 

Rousselet  d'Aout.    3.  Pom.  France  2: No.  83,  PI.  83.     1863. 

This  was  one  of  the  first  seedlings  raised  by  Van  Mons  and  is  201  in  his  catalog  of 
1823.     Fruit  medium,  pyriform,  yellow  washed  with  rose-red;  flesh  fine,  melting,  juicy, 
sugary,  acidulous,  with  an  agreeable  perfume;  a  very  good  early  fruit,  ripening  in  August 
in  Belgium. 
Gros  Trouve.     i.  Guide  Prat.  95.     1876. 

This  seedling  was  found  by  Gabriel  Everard  in  a  garden  at  Tournai,  Bel.     Fruit  very 
large,  fusiform,  washed  with  red  on  the  side  next  the  sun;  flesh  breaking;  first  for  kitchen 
purposes;  keeps  until  the  autumn  of  the  year  following. 
Grosse  Eisbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:188.     1856. 

Reported  in  1802.     Fruit  medium,  onion-shaped;  skin  very  smooth,  shining  and  greasy, 
yellowish-green  changing  to  light  citron-yellow,  often  somewhat  blushed;  flesh  coarse, 
solid  and  dry;  third  for  the  table,  first  for  culinary  use;  Oct. 
Grosse  Figue.     i.  Guide  Prat.  95,  278.     1876. 

Fruit  large,  obtuse-pyriform,  yellow  stained  with  brown;  flesh  semi-melting,  juicy, 
well  perfumed;  first;  Nov. 
Grosse  gelbe  Weinbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:49.     1856. 

Nassau,   1805.     Fruit  below  medium,  globular,  obtuse-conic,  often  turbinate,  light 
lemon-yellow,  dotted  with  fine  brown  spots,  somewhat  russeted;  flesh  extremely  juicy, 
vinous,  mingled  sweet  and  sour;  third  for  dessert,  very  good  for  the  kitchen. 
Grosse-Herbst-Bergamotte.     i.  Dochnahl  Fuhr.  Obstkunde  2:169.     1856. 

Reported  in  middle  Germany,  1806.     Fruit  medium,  long-pyriform,  round,  yellowish- 
green,  russeted,  speckled  with  gray  dots;  flesh  breaking,  firm,  white,  juicy,  sweet;  third 
for  dessert,  good  for  household  use;  Oct. 
Grosse  Landlbirne.     i.  Loschnig  Mostbiren  66,  fig.     1913. 

A  perry  pear  grown  throughout  Austria.     Fruit  medium,  turbinate,  otherwise  short- 
pyriform;  skin  smooth,  shining,  yellow  when  ripe,  blushed  on  the  side  opposed  to  the  sun, 
sprinkled  with  numerous  dots  of  cinnamon-brown;  flesh  coarse-grained,  yellow-white,  very 
juicy,  sweet,  astringent  and  without  aroma;  excellent;  Oct.  to  Dec. 
Grosse  Leutsbirne.     i.  Loschnig  Mosibirnen  112,  fig.     1913. 

An  Austrian  perry  pear.     Fruit  medium,  long-pyriform,  green  covered  all  over  with 
gray-russet;  flesh  very  juicy,  astringent,  saccharine,  with  a  sourish  after- taste;  good  for 
transportation;  Oct. 
Grosse-Louise.     i.  Leroy  Diet.  Pom.  2:253,  fig-     1869. 

A  chance  seedling  found  in  a  garden  of  the  town  of  Tourcoing,  Fr.     Fruit  large,  conic- 
turbinate-obtuse,  bossed  and  generally  mammillate  at  summit,  yellow,  slightly  greenish, 
dotted  all  over  with  russet  and  having  some  small  brown  stains;  flesh  white,  very  fine,  dense, 
free  from  grit;  juice  very  abundant,  sugary,  sweet,  delicately  perfumed;  first;  Sept. 
Grosse  Mostputzer.     i.  Loschnig  Mostbirnen  114,  fig.     1913. 

A  perry  pear  grown  throughout  Austria.     Fruit  medium  but  variable  in  size,  globular, 
turbinate,  otherwise  pyriform;  skin  firm,  leaf-green  turning  bright  yellow  at  maturity, 


406  THE    PEARS   OF   NEW   YORK 

with  large  russet  dots;  flesh  yellow- white,  coarse-grained,  very  juicy,  subacid  and  strongly 
astringent;  very  good  for  transportation  on  account  of  its  prolonged  season  of  maturity; 
Oct.  to  Dec. 
Grosse  Petersbirne.     i.  Dochnahl  FM/W.  Obstkunde  2:168.     1856. 

Reported  in  Thuringia,   1804.     Fruit  medium,  obtuse-conic,  yellow,  blushed,  some 
russet,  dotted  with  green,  thin-skinned;  flesh  sweet,  deficient  in  juice;  third  for  dessert, 
good  for  household  use,  good  for  the  market. 
Grosse  Poire  d'Amande.     i.  Ann.  Pom.  Beige  4:97,  fig.     1856. 

Grosse  Angletene  de  Noisette.     2.  Noisette  Man.  Comp.  Jard.  2:524.     1860. 

Belgian.     Fruit  large,  long-conic  or  obtuse-pyramidal,  grayish-green  becoming  yellow 
at  maturity,  slightly  bronzed  on  the  side  next  the  sun,  speckled  all  over  with  numerous 
brown  dots;  flesh  yellowish-white,  fine,  melting,  buttery;  juice  very  plentiful,  sugary; 
flesh  sweet  and  tasting  strongly  of  almond;  first;  Sept.  and  Oct. 
Grosse  Poire  de  Vitrier.     i.  Prince  Pom.  Man.  1:107.     I83i. 

Fruit  large,  turbinate,  yellow,  with  red  blush,  perfumed;  Nov.  and  Dec. 
Grosse  Queue,     i.  Leroy  Diet.  Pom.  2:257,  ng-     1869. 

This  variety  probably  originated  about  1653  when  Nicolas  de  Bonnefond  named  it  in 
his  Jardinier  francais.  In  1675,  however,  Merlet  gave  a  rather  complete  description  of 
it  and  a  few  years  later  it  was  admitted  by  La  Quintinye  into  the  orchard  of  Louis  XIV  at 
Versailles.  Fruit  medium,  rather  variable,  always  globular  in  the  lower  part,  bossed  and 
more  or  less  conic  near  the  summit,  a  little  wrinkled  especially  on  the  side  next  the  sun, 
olive-yellow,  finely  rayed  and  dotted  with  clear  green,  and  washed  with  carmine  on  the 
exposed  face;  flesh  very  white,  semi-fine,  breaking  or  semi-melting,  juice  deficient,  sweet 
mingled  with  sourness,  musky;  third:  Sept.  and  Oct. 
Grosse  Rommelter.  i.  Guide  Prat.  96.  1876. 

A  French  pear  valued  for  perry  making.     Fruit  medium,  globular,  green;  first  for 
perry;  Oct.     Tree  very  vigorous,  extraordinarily  fertile  and  succeeding  everywhere. 
Grosse  schone  Jungfernbirne.     i.  Liegel  Syst.  Anleit.  124.     1825. 

German.     Reported  1805.     Fruit  below  medium,  ventriculous-pyriform,  sides  rather 
unequal;  skin  extremely  smooth,  light  yellowish-green  turning  to  greenish-yellow,  often 
washed  with  a  slight  brownish  blush;  second  for  dessert,  first  for  the  kitchen;  end  of  Aug. 
for  two  weeks. 
Grosse  September  Birne.     i.  Mathieu  Norn.  Pom.  226.     1889. 

Belle  de  Septembre.     2.  Leroy  Diet.  Pom.  1:211,  fig.     1867. 

An  old  variety  originated  in  Prussia  and  cultivated  chiefly  in  the  north  of  Germany 
and  especially  in  Pomerania.  Fruit  above  medium  and  sometimes  large,  oblong  or  globttlar- 
turbinate,  generally  having  unequal  sides,  pale  yellow,  stained  with  fawn,  finely  dotted 
with  gray  and  sometimes  washed  with  brown-red  on  the  cheek  exposed  to  the  sun;  flesh 
greenish,  fine,  semi-melting,  rarely  gritty;  juice  abundant,  saccharine,  perfumed,  delicate 
but  rather  astringent;  second;  end  of  Sept. 
Grosse  Sommer-Zitronenbirne.  i.  Dochnahl  Fw/zr.  Obstkunde  2:24.  1856. 

Reported  in  Saxony  in   1803.     Fruit  medium,   long- turbinate,   sides  uneven;  skin 
extremely  shining,  light  green  changing  to  lemon-yellow,  spotted  with  gray,  rather  rust- 


THE    PEARS   OF   NEW   YORK  407 

colored  on  the  side  next  the  sun;  flesh  coarse,  melting,  rather  yellow  in  the  interior,  very 
aromatic,  tender  and  juicy;  first  for  dessert,  household  and  market;  end  of  Aug.  for  14  days. 
Grosse  Sommersirene.  i.  Dochnahl  Fw/zr.  Obstkunde  2:49.  1856. 

Holland,   1804.     Fruit  small,  ventriculous-pyriform,  smooth,    shining  lemon-yellow, 
without  any  russet,  watery,  with  a  tart  sweetness;  third  for  dessert;  best  for  market. 
Grosse  spate  Weinbirne.     i.  Dochnahl  Fii/ir.  Obstkunde  2:196.     1856. 

Switzerland.     Reported  first  in  1848.     Fruit  above  medium,  ventriculous-turbinate, 
green-yellow,  blushed  with  a  brownish  tint,  spotted  with  white,  and  marked  with  russet; 
flesh  coarse-grained,  very  juicy,    astringent,    vinous  and  sourish;   very  good  for  perry; 
Oct. 
Grosser  Roland,     i.  Dochnahl  Fw/ir.  Obstkunde  2:4.     1856. 

First  reported  from  Treves,  Prussia,  in  1801.     One  of  the  group  of  Volema  or  Pound 
Pears.     Fruit  large,  bent  and  uneven  in  form,  light  green  changing  to  yellowish,  blushed; 
flesh  breaking,  aromatic,  juicy;  first  for  household  use;  Sept. 
Groveland.     i.  Budd-Hansen  Am.  Hort.  Man.  2:248.     1903. 

A  native  variety  grown  in  Alabama  and  southeastern  States.  Fruit  large,  obovate, 
obtuse-pyriform,  greenish-yellow,  with  brownish  cheek,  washed,  netted  and  speckled 
nearly  all  over  with  russet;  flesh  creamy-white,  tender,  buttery,  juicy,  vinous;  good;  autumn. 
Grubbirne.  i.  Loschnig  Mostbirnen  116,  fig.  1913. 

An  Austrian  perry  pear.     Fruit  rather  large,  irregular  in  form,  diminishing  toward  the 
stem  almost  acutely,  yellow-green  slightly  blushed,  dotted  and  speckled  with  russet;  flesh 
coarse-grained,  juicy,  astringent,  saccharine  and  with  an  agreeable  flavor;  good  for  keeping 
and  transporting ;  Oct. 
Grumkow.     i.  Leroy  Diet.  Pom.  2:260,  fig.     1869. 

Discovered  by  M.  Koberstein  at  Rugenwald,  Basse-Pomerania,  Prussia.  Diel,  first 
to  describe  it,  placed  its  origin  at  about  1806.  Fruit  medium,  very  irregular,  long,  pyra- 
midal, always  obtuse,  contorted  and  much  waited,  pale  green,  sprinkled  with  a  few  gray 
specks,  more  or  less  colored  with  brown-red  on  the  sunny  side;  flesh  whitish,  fine,  breaking, 
or  semi-breaking;  juice  abundant,  saccharine,  acidulous,  with  a  musky  flavor;  second; 
Oct.  to  Dec. 
Grunbirne.  i.  Dochnahl  Fw/ir.  Obstkunde  2:10.  1856. 

A  German  pound  pear.     Originated  in  Wurttemberg  and  reported  in  1830.     Fruit 
medium,  long,  sides  unequal,  dark  green,  with  dark  red  blush  on  ripening;  flesh  greenish- 
white,  breaking,  granular,  glutinous,  juicy,  aromatic;  first  for  kitchen;  Aug. 
Grime  Confesselsbirne.     i.  Dochnahl  Ftt/zr.  Obsikunde  2:193.     1856. 

Thuringia,  1797.     Fruit  small,  obtuse-conic,  grass-green  changing  to  yellowish-green, 
green  dots;  flesh  yellow,  firm,  insipid;  second  for  table,  good  for  household;  May  to  Aug. 
Grime  friihe  Gewurzbirne.     i.  Dochnahl  Fw/z? .  Obstkunde  2:32.     1856. 

Nassau,    1816.     Fruit  small,  turbinate,   yellowish  grass-green  often  rather  blushed, 
very  fine  spotting,  thick-skinned;  flesh  granular,  semi-melting,  aromatic,  musky;  second 
for  dessert,  good  for  domestic  and  market  use;  early  Sept.  for  8  days. 
Griine  furstliche  Tafelbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:135.     1856. 

Wetterau,  1797.     Fruit  small,  globular,  thin-skinned,  light  green  changing  to  yellow- 


408  THE  PEARS  OF  NEW  YORK 

ish-green,  seldom  blushed;  flesh  white,  buttery,  melting,  juicy,  full  of  flavor;  first  for  table 

and  market ;  Aug. 

Griine  gesegnete  Winterbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:174.     1856. 

Holland,   1802.     Fruit  medium,  globular,  light  green  changing  to  yellowish-green, 
dotted  with  small  brown  specks;  flesh  coarse-grained  near  centre,  breaking,  juicy,  very 
sweet;  good  for  culinary  use;  Jan.  to  Mar. 
Griine  langstielige  Winterhirtenbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:83.     1856. 

'Said  to  be  a  Belgian  variety,  published  by  Diel  in  1802.     Fruit  medium,  globular- 
oblate,  bossed,  dark  green  changing  to  light  green,  a  rather  brownish  blush,  fine  gray  dots; 
flesh  greenish-white,  buttery,  melting ;  first  for  table  and  household ;  Feb. 
Griine  Pfundbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:6.     1856. 

Poire  Livre  Verte.    2.  Mas  Pom.  Gen.  3:11,  fig.  102.     1878. 

A  German  Rhineland  Pound  pear,    1826.     Fruit  very  large,  regular  in   form,    five 
inches  long  by  three  and  a  half  broad,  uniform  green  turning  to  yellow-green,  covered 
with  dense  star-like  brown  spots;  flesh  breaking,  juicy,  aromatic;  first  for  kitchen;  Oct. 
Griine  Pichelbirne.     I.  Loschnig  Mostbirnen  118,  fig.     1913. 

A  perry  pear  extensively  grown  under  a  variety  of  names  throughout  Austria.     Fruit 
medium,  globular-ovate,  shining  dark  green,  yellowish  when  ripe,  white  dots;  flesh  coarse- 
grained, yellow-white  turning  more  yellow  on  ripening,  juicy  and  astringent;  Oct.  and 
Nov. 
Griine  Sommer-Bergamote.     i.  Dochnahl  Fuhr.  Obstkunde  2:9.     1856. 

Saxony,    1803.    A  Volema  or  Pound  pear.     Fruit  medium,   globular,   dark  green 
changing  to  yellowish-green,  blushed  with  streaks  of  brown;  flesh  glutinous,  juicy,  aromatic; 
first  for  household;  Sept. 
•  Griine  Sommer-Citronenbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:156.     1856. 

Thuringia,    1841.     Fruit   small,   ventriculous,   rather  variable,    shining  light   green 
becoming  a  uniform  light  greenish-yellow,  russeted  with  gray,  specked  with  gray  dots; 
flesh  granular  near  the  centre,  melting,  acid,  sweet,  strongly  scented  with  musk;  first  for 
table  and  household. 
Griine  Wiedenbirne.     i.  Loschnig  Mostbirnen  120,  fig.     1913. 

A  perry  pear  grown  throughout  Austria.     Fruit  medium,  turbinate,  otherwise  short- 
pyriform,  irregular;  skin  smooth,  shining  green  turning  greenish-yellow  when  ripe,  with 
numerous  very  fine  green  dots;  flesh  whitish,  coarse,  juicy,  not  particularly  firm  when 
ripe,  astringent,  sourish  and  saccharine;  mid-Oct.  for  fourteen  days. 
Griine  Winawitz.     i.  Loschnig  Mostbirnen  122,  fig.     1913. 

A  perry  pear  grown  under  a  variety  of  names  in  Upper  and  Lower  Austria.     Fruit 
medium,  long-ovate,  greatest  diameter  at  its  center,    light  green  turning  yellowish  at 
maturity,  covered  with  russet  and  green  dots;  flesh  yellowish,  coarse  and  juicy,  saccharine, 
astringent;  good  for  transport;  Oct.  and  Nov. 
Griimnostler.     i.  Loschnig  Mostbirnen  84,  fig.     1913. 

A  perry  pear  widely  distributed  in  Switzerland  and  Austria.  Fruit  fairly  large, 
globular-oblate,  ventriculous,  one  side  larger  than  the  other;  flesh  greenish-white,  coarse, 
juicy,  saccharine  and  acidulous;  mid-Oct.,  for  about  two  weeks. 


THE  PEARS  OF  NEW  YORK  409 

Gulabi.     i.  Guide  Prat.  93.     1895. 

Sent  out  and  recommended  as  one  of  the  best  sorts  in  the  Caucasus  by  M.  Niemetz 
of  Winnitza  in  the  former  Government  of  Polish-Russia.     The  varieties  of  the  Caucasus 
are  for  the  most  part  highly  saccharine,  rather  coarse,  and  the  vegetation  very  vigorous. 
Guntershauser  Holzbirne.     i.  Dochnahl  Fuhr.  Obsikunde    2:196.     1856. 

Wiirttemberg,  Ger.,   1848.     Fruit  medium,  turbinate,  uniform  whitish-green,  russet 
dots;  flesh  fine-grained,  very  juicy,  vinous,  astringent,  sweet;  good;  Oct. 
Gustave  Bivort.     i.  Downing  Fr.  Trees  Am.  776.     1869. 

French.  Fruit  medium,  globular,  pale  yellow,  with  stains  and  nettings  of  russet, 
blushed  on  side  next  the  sun;  flesh  white,  juicy,  semi-melting,  sweet,  slightly  perfumed; 
good  or  very  good;  Aug. 

Gustave  Bourgogne.     i.  Leroy   Diet.    Pom.   2:262,   fig.     1869.    2.  Downing  Fr.    Trees 
Am.    776.     1869. 

Gained  by  Van  Mons  at  Louvain  about  1840.  Fruit  large  or  medium,  turbinate- 
ovate,  flattened  at  both  poles,  whitish-green,  speckled  with  fine  fawn  dots,  some  bronze- 
green  on  the  side  next  the  sun;  flesh  white,  semi-fine,  almost  melting;  juice  very  abundant 
and  sugary,  delicately  perfumed,  refreshing,  and  agreeable;  second  for  both  eating  and 
cooking;  Sept. 
Gustin  Summer,  i.  Downing  Fr.  Trees  Am.  575.  '  1857.  2.  Ibid  776.  1869. 

Originated  in  New  Jersey.     Fruit  small,  globular,  yellow,  sweet  without  much  flavor; 
Sept. 
Gute  Griine.     i.  Christ  Handb.  524.     1817. 

German.     Fruit  medium,  globular,  green  changing  to  yellowish,  blushed;  flesh  tender, 
melting;  beginning  of  Sept.  for  several  weeks. 
Habichtsbirne.     i.  Dochnahl  Fuhr.  Obsikunde  2:146.     1856. 

Rhineland.     Described  by  Diel  in  1804.     Fruit  very  large,  5  in.  x  3  in.,  hook-nosed 
or  like  the  beak  of  a  bird,  crooked,  uniformly  light  green,  densely  speckled  with  light  brown 
dots  and  marked  with  russet;  flesh  coarse-grained,  semi-melting,  breaking;  third  for  table 
and  good  for  cooking;  Nov.  and  Dec. 
Hacon  Incomparable,     i.  Card.  Chron.  20.     1841.    2.  Hogg  Fruit  Man.  591.     1884. 

About  the  year  1792  a  Mrs.  Rayner  sowed  the  seeds  of  a  Rayner's  Norfolk  Seedling 
at  Norfolk,  Eng.  Subsequently,  about  1814,  one  of  the  resultant  trees  was  propagated 
from  grafts  by  a  Mr.  Hacon  of  the  same  place.  The  hardy  and  productive  tree  renders 
it  particularly  valuable  for  climates  similar  to  that  of  England.  The  blossoms  bear  the 
sharpest  frosts  without  injury  but  the  tree  cannot  be  made  to  bear  until  it  is  eight  to  ten 
years  old.  Fruit  medium,  globular-oblate,  flattened  and  depressed  at  both  poles,  pale 
yellowish-green,  covered  with  numerous  russety  spots  and  markings;  flesh  yellowish- white, 
melting,  buttery  with  a  rich,  vinous,  sweet,  musky  flavor;  Nov.  to  Jan. 
Haddington.  i.  Mag.  Hort.  13:274.  1847. 

In  1828  J.  B.  Smith,  a  farmer  near  Haddington,  Philadelphia,  raised  this  pear  from 
seed  of  a  Pound  pear.  Fruit  above  medium,  obovate-pyriform,  greenish-yellow,  with  a 
brownish  cheek  and  minute  russet  dots  and  patches;  flesh  yellowish,  juicy,  aromatic; 
texture  varies,  some  being  quite  melting,  others  inclined  to  break;  good;  Jan.  to  Apr. 


41 0  THE   PEARS   OF   NEW   YORK 

Haffner  Butterbirne.     i.  Mathieu  Nom.  Pom.  230.     1889. 

Beurre  Haffner.    2.  MasLe  Verger  s:Pt.  i,  77,  fig.  37.     1866-73. 

A  variety  found  as  a  chance  seedling  near  Nuremberg,  Bavaria,  by  the  Brothers 
Haffner;  first  published  in  1854  by  Biedenfcld.  Fruit  medium,  ovate-pyriform,  pale 
yellow,  speckled  and  stained  with  russet;  flesh  white,  sometimes  a  little  yellow,  rather 
granular  but  fine,  slightly  gritty  at  center,  full  of  sugary,  vinous  juice,  and  has  a  perfume 
similar  to  that  of  the  Beurre"  Gris;  good;  Oct. 
Hagar.  i.  Downing  Fr.  Trees  Am.  777.  1869. 

French,    according    to    Downing.     Fruit    medium,    obovate-obtuse-pyriform,    pale 
yellow,  shade  of  red  in  sun,  some  russet;  flesh  coarse,  dry,  sweet;  poor;  Oct. 
Haight.     i.  Downing  Fr.  Trees  Am.  777.     1869. 

An  American  variety.     Fruit  medium,  globular-pyriform,  yellow,  shaded  and  mottled 
with  red  in  the  sun,  with  small  brown  dots  and  traces  of  russet;  flesh  white,  pink  at  center, 
a  little  coarse,  breaking,  juicy,  sweet  and  pleasant;  good;  Oct. 
Hallische  gelbe  Honigbirne.     i.  Dochnahl  Fw/zr.  Obstkunde  2:149.     1856. 

Saxony.     Fruit  small,  oblate,  flattened,  sides  unequal,  yellowish-green  changing  to 
light  yellow;  flesh  breaking,  coarse-grained,  very  juicy  and  sweet;  second  for  dessert, 
good  for  kitchen;  Sept. 
Hamburg,     i.  Can.  Hort.  14:12,  fig.  2.     1891. 

Russian.     Fruit  medium,  yellow-green;  flesh  juicy,  perfumed;  Sept. 
Hamburger  Birne.     i.  Dochnahl  Fuhr.  Obstkunde  2:5.     1856. 

A  North  German  Pound  pear;  published  in  1816.     Fruit  medium,  turbinate  or  conic- 
obtuse,  light  green  changing  to  light  yellow,  with  dark  russet  markings;  flesh  breaking, 
juicy,  aromatic;  first  for  the  kitchen;  Oct. 
Hamilton,     i.  Downing  Fr.  Trees  Am.  777.     1869. 

Originated  in  South  Carolina,  where  it  is  said  to  be  of  good  quality.     Fruit  medium, 
oblate;  skin  rough,  yellowish,  some  stains  and  numerous  dots  of  russet;  flesh  yellowish, 
coarse,  wanting  in  juice;  Nov. 
Hammelsbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:170.     1856. 

Thuringia,  1794.     Fruit  below  medium,  ovate,  yellow-green  changing  to  citron-yellow, 
numerous  small  dots,  thick-skinned;  flesh  granular,  sweet;  third  for  dessert,  not  of  much 
value  for  culinary  use. 
Hamon.     i.  Leroy  Diet.  Pom'  2:264,  fig-     1869.     2.  Downing  Fr.  Trees  Am.  777.     1869. 

Raised  by  M.  N6rard,  a  nurseryman  at  Vaise  near  Lyons,  Fr.,  from  seed  sown  by  him 
in  1834.     Fruit  medium,  irregular-ovate,  often  a  little  bossed,  pale  green,  covered  with 
large  fawn  dots;  flesh  slightly  greenish,  coarse,  melting,  juicy,  sugary,  acerb,  with  an  agree- 
able flavor;  second;  Aug. 
Hampden  Bergamot.     i.  Hogg  Fruit  Man.  591.     1884. 

An  old  variety  of  uncertain  origin  and  possessing  many  synonyms.  Fruit  large, 
globular,  narrowing  abruptly  to  the  stalk,  even  and  regular  in  outline,  pale  greenish-yellow, 
with  traces  of  thin  russet  and  greenish  dots,  sometimes  a  tinge  of  brownish-red  next  the 
sun;  flesh  white,  rather  coarse-grained,  buttery,  sweet,  agreeable;  handsome,  but  hardly 
more  than  second  class;  Sept. 


THE    PEARS   OF   NEW    YORK  4!  I 

Hampton  Bergamot.    i.  Downing  Fr.  Trees  Am.  778.     1869. 

Originated  with  W.  C.  Hampton,  Mount  Victory,  Ohio.     Fruit  small,  globular-oblate, 
yellow,  netted  and  sprinkled  with  russet  and  green  dots;  flesh  whitish,  coarse,  juicy,  semi- 
melting,  vinous;  good;  Sept. 
Hampton  Cluster,     i.  Downing  Fr.  Trees  Am.  778.     1869. 

Raised  by  W.  C.  Hampton,  Mount  Victory,  Ohio.  Fruit  borne  in  clusters,  very  small, 
globular,  greenish-yellow,  shaded  with  dull  red  on  the  sun-exposed  side,  netted  with  russet ; 
flesh  juicy,  melting,  sweet;  very  good;  Sept. 

Hampton  Virgalieu.     i.  Elliott  Fr.  Book  388,  fig.     1859.     2.  Downing  Fr.  Trees  Am.  778. 
1869. 

Originated  with  W.  C.  Hampton,  Mount  Victory,  Ohio,  from  a  seed  of  the  White 
Doyenne.  Tree  vigorous,  hardy  and  productive.  Fruit  medium,  globular,  or  slightly 
obtuse-pyriform,  yellowish-green  at  maturity,  with  many  russet  dots  and  marblings  of 
russet,  the  latter  becoming  reddish-brown  in  the  sun;  flesh  white,  buttery,  juicy,  rich, 
vinous,  brisk;  core  small;  very  good;  Oct.  and  Nov. 
Hancock,  i.  Mass.  Hort.  Soc.  Rpt.  44.  1866. 

A  seedling  fruited  by  S.  A.  Shurtleff,  Brookline,  Mass.,  in  1861.     Fruit  43  in.  long, 
3  in.  wide,  obovate,  light  green;  flesh  breaking  and  juicy,  a  great  bearer,  and  an  excellent 
cooking  pear,  always  sells  readily;  Sept. 
Hangelbirne.     i.  Dochnahl  Fw/zr.  Obstkunde  2:145.     1856. 

Holstein,  published  1788.  Fruit  large,  long-gourd-shaped,  yellow-green,  yellow  on 
the  sunny  side;  flesh  breaking,  coarse-grained,  fairly  juicy,  sweet;  third  for  dessert,  good 
for  kitchen;  Nov.  to  Apr. 

Hannover'sche    Jakobsbirne.     i.  Dochnahl  Fuhr.    Obstkunde   2:172.     1856.     2.  Lauche 
Deut.  Pom.  II: No.  27,  PI.  27.     1882. 

Hanover,  Prussia,  1851.     Fruit  medium,  obtuse-pyriform,  dull  grass-green  changing 
to  yellow,  with  a  brownish  blush,  dotted  with  green  on  the  yellow  and  with  bright  yellow 
on  the  flush;  flesh  whitish,  fine,  sweet,  becoming  mealy  when  over  ripe;  third  for  dessert, 
good  for  culinary  use  and  market;  July. 
Hannover'sche  Margarethenbirne.     I.  Dochnahl  Fuhr.  Obstkunde  2:40.     1856. 

Hanover,  Prussia,  1851.     Fruit  medium,  turbinate,  light  green  turning  to  light  yellow; 
flesh  yellowish-white,  breaking,  soon  becoming  mealy  when  ripe;  second  for  table,  good 
for  kitchen  use;  end  of  July  for  2  weeks. 
Hanover,     i.  Downing  Fr.  Trees  Am.  779.     1869. 

From  Hanover  Furnace,  N.  J.  Fruit  below  medium,  globular-obovate,  green,  with 
dull  green-russet  markings,  and  a  brown  cheek;  flesh  greenish-yellow,  exceedingly  melting 
and  juicy;  flavor  pleasant,  good;  Oct. 

Hardenpont  friihe  Colmar.     I.  Dochnahl  Fuhr.  Obstkunde  2:100.     1856.     2.  Guide  Prat. 
96,  280.     1876. 

This  is  not  the  Passe  Colmar  of  Hardenpont,  although  regarded  as  such  by  Dochnahl. 
It  ripens  in  August  and  September  whereas  Passe  Colmar  is  in  season  during  November  and 
December.  Fruit  medium,  globular-turbinate,  a  beautiful  uniform  yellow;  flesh  fine- 
grained, musky;  Aug.  and  Sept. 


412  THE    PEARS   OF   NEW   YORK 

Harigelsbirne.     I .  Dochnahl  Fuhr .  Obstkunde  2:172.     1856. 

Wurttemberg,   1830.     Fruit  medium,   obtuse-conic,  light  green  changing  to  golden 
yellow,  with  a  dark  blush;  flesh  rather  astringent,  sweet,  breaking,  aromatic;  third  for  table, 
not  of  much  account  for  cooking;  Oct. 
Harnard.     i.  N.  J.  Hort.  Soc.  Rpt.  u.     1877. 

Shown  before  the  New  Jersey  State  Horticultural  Society  in  1877.     Said  to  be  "a 
seedling  from  the  farm  of  John  Harnard,  Springfield,"  N.  J.,  and  to  have  originated  about 
30  years  previously.     A  cooking  pear,  valued  for  its  regular  and  abundant  bearing  and 
keeping  qualities. 
Harris  (Georgia),     i.  Downing  Fr.  Trees  Am.  779.     1869. 

Disseminated  from  Georgia.  Fruit  medium,  obovate-obtuse  to  obovate-acute- 
pyriform,  pale  yellow,  deep  red  in  the  sun,  many  green  and  brown  dots;  flesh  whitish, 
buttery,  not  juicy,  sweet;  good;  Sept. 

Harris  (Massachusetts),     i.  Mass.  Hort.  Soc.  Rpt.   153.     1874.     2.  Downing  Fr.    Trees 
Am.  2nd  App.,  149,  fig.     1872. 

Raised  by  Lemuel  Clapp,  Dorchester,  Mass.,  from  Urbaniste  crossed  with  Beurre' 
Bosc.     Fruit  above  medium,  ovate-pyriform,  resembling  Beurre'  Hardy;  stem  medium 
long;  flesh  yellowish-white,  fine  grained,  very  tender,  melting,  juicy,  rich,  vinous,  spirited, 
aromatic ;  very  good  to  best ;  Oct. 
Harrison  Large  Fall.     I.  Downing  Fr.  Trees  Am.  575.     1857. 

Rushmore.     2.  Leroy  Diet.  Pom.  2:608,  fig.     1869. 

A  fine  old  baking  pear  of  American  origin.     Fruit  large,  irregular,  inclined,  obovate- 
obtuse-pyriform,  pale  yellow  with  a  red  cheek;  Aug.  to  Oct. 
Hartberger  Mostbirne.     i.  Loschnig  Mostbirnen  14,  fig.     1913. 

A  perry  pear  grown  in  Hungary  and  Austria.     Fruit  medium,  globular  and  irregular, 
somewhat  acute  toward  the  stalk,  dark  green  turning  to  yellow-green,  finely  dotted  and 
much  covered  with  russet;  flesh  greenish-white,  abnormally  large  core  and  seeds,  firm  and 
juicy;  Oct. 
Harte  Neapolitanerin.     i.  Dochnahl  Fuhr.  Obslkunde  2:192.     1856. 

Although  cultivated  mainly  at  Naples,  Italy,  in  the  middle  of  the  last  century  and 
called  the  pear  of  Naples,  it  appears  to  have  been  first  published  in  France  in  1802.     Fruit 
medium,  turbinate,  medium  ventriculous,  light  green  changing  to  lemon-yellow,  blushed; 
flesh  firm,  sweetish,  aromatic;  very  good  for  culinary  uses;  Jan.  to  summer. 
Harvard,     i.  Mclntosh  Bk.  Card.  2:457.     ^55-     2.  Downing  Fr.  Trees  Am.  779.     1869. 

Belle  de  Flushing.    3.  Leroy  Diet.  Pom.  1:201,  fig.     1867. 

Originated  at  Cambridge,  Mass.  In  1851  it  was  taken  from  America  to  France  with- 
out a  label  by  Parsons,  a  nurseryman  at  Flushing,  N.  Y.,  and  was  named  Belle  de  Flushing 
by  Leroy.  Fruit  rather  large,  oblong-pyriform,  russety  olive-yellow,  with  a  brownish-red 
cheek;  in  France  it  seems  to  develop  a  vivid  red  on  the  side  exposed  to  the  sun,  finely  dotted 
with  fawn;  flesh  white,  semi-fine,  tender,  melting,  slightly  gritty:  juice  abundant,  saccha- 
rine, acidulous  and  agreeably  musky;  second;  a  fine  commercial  variety;  Aug.  and  Sept. 
Harvest,  i.  Downing  Fr.  Trees  Am.  779.  1869. 

An  American  variety.     Fruit  below  medium,  globular,  pale  yellow,  tinged  with  brown- 


THE   PEARS  OF  J»~EW   YORK  413 

red  on  reposed  side,  brown  and  green  dots;  flesh  whitish,  not  very  juicy  or  melting,  but 

sweet,  pleasant;  good;  July. 

Hassler.    i.  CaL  Com.  Hort.  Pear  Grate.  CaL  71X0.  5,  260,  figs.  52,  53.     1918. 

Originated  as  a  chance  s"***K"g  with  J.  E.  Hassler.  Placerville.  CaL     Fruit  large, 
obtuse-pyriform,  greenish-yellow,  with  russet  dots;  calyx  open:  basin  large,  deep,  irregular; 
stem  heavy,  medium  long,  mcHned  in  a  deep  cavity:  flesh,  fine,  juicy,  buttery,  pleasant; 
very  good;  Feb.  and  Mar. 
Hausemerbirne.     i.  Dodmahl  Fv&r.  ObsOaatde  2:194.     1856. 

German,  published  1847.    Fnrit  mftKtm^  turbinate-obtuse,  light  green  changing  to 
whitish-yellow,  blushed,  with  brown  spots;  flesh  firm,  somewhat  aromatic;  good  for  kitchen 
use;  Dec.  to  Mar. 
Hantmnnle.    i.  Leroy  Diet.  Pom.  2:266,  fig.     1860. 

Origin  unknown  but  was  propagated  in  the  Garden  of  the  Horticultural  Society  of 
Angers  in  1840.    Fruit  medium,  long-turbinate,  yellowish-green  spotted  with  russet  and 
washed  with  rose-carmine  on  the  side  next  the  sun;  flesh  whitish,  coarse,  breaking,  juicy, 
gritty  at  center;  second  for  dessert,  first  for  stewing;  Feb.  to  Apr. 
Hawaii,     i.  Mich.  Hort.  Sec.  Rft.  84.     1880.    2.  Cornell  Sta.  BvL  332:482.     1913. 

A  Japanese  pear;  date  of  introduction  unknown.    Fruit  medium,  apple-shaped,  light 
lemon-yellow,  with  rough,  russet  dots:  flesh  hard,  gritty,  wanting  in  flavor,  subatid;  Oct. 
Hawes  Winter,    i.  Downing  FT.  Trees  Am.  506.     1857.    2.  Elliott  Fr.  Book  389.     1859. 

Qtijpailadi   M  :r_e  :;~    ::"  :r.t  Ka~-;5  :^.i'.y  :r.  Kir.r  ar.i  Q-t-;-   CaOfty,  VflgHM. 
Fruit  large,  globular,  slightly  flattened,  dull  yellow  at  maturity,  with  russet  spots;  flesh 
a  little  coarse,  very  juicy,  rich,  sweet,  vinous;  Nov.  to  Jan. 
HawkesbOL     I.  Parkinson  Par.  Ter.  593.     1629. 

"  The  Hawkes  bill  peare  is  of  a  middle  size,  somewhat  Hke  unto  the  Rowling  pears." 
Hays.     i.  Mass.  Hort.  Soc.  Rft.  61.     1844.    2.  Am.  Pom.  Soc.  Rft.  238.     1854. 

Exhibited,  from  *h«^  Pomological  Garden,  Salfny  Mass.,  at  the  sixteenth  antmal 
meeting  of  the  Massachusetts  Horticultural  Society,  September,  1844.    Placed  on  the 
rejected  fist  of  the  American  Pomological  Society  in  1854. 
Heathcot     I.  Mag.  Hort.  12:438.  fig.  33.     1846. 

Raised  in  1812  on  the  estate  of  Governor  Gore  in  Waltham,  Mass.    Fruit  medium, 
obovate,  greensh-yeDow  becoming  lemon-yellow,  very  few  dots  and  a  few  russet  streaks, 
slightly  browned  on  the  sonny  side;  flesh  yellowish-white,  fine,  very  melting,  buttery  and 
juicy;  in  flavor  it  is  rich,  sprightly,  juicy  and  ncrrilent,  with  little  perfume:  Oct. 
Hebe.     I.  Horticulturist  21:198,  fig.  84.     1866. 

Raised  by  William  Stunner  of  Pomaria,  S.  C.  Fruit  large;  specimens  have  often 
weighed  28  ounces,  6  of  fair  size  of  this  pear  generally  weigh  8  Ibs.,  globular,  obovate,  with 
irregular  protuberances,  lemon-yellow  inclined  to  greenish,  dotted  with  russet  specks  and 
':."._•:  :r.-. :  :'.-.  ;-.  rr. -;".::  r.j  =~r:_r.:".y  ;u::t--  s'.ijr.-.'.y  v:r.  ;u-  .-  -  :.  rr.;,v_r-.  :  ;-.-  '  :.:.  L  :-'.i.~ 
:'-  —  :-  5.-.-1-  ..-.  -J.'.  '  •.-:  :r.  S;u:r.  _ir:".;r.i 
Hedwig  von  der  Osten.  i.  Mathieu  A'om.  Pom.  231.  1889. 

Hahngf  oTOsten.    2.  Mas.  Pom.  Gen.  3:173,  fig.  183.     1878. 

Herr  Schmidt,  Bhnnberg,  received  this  variety  from  Van  Mons  under  Number  51  and 


414  THE    PEARS   OF   NEW   YORK 

dedicated  it  to  the  daughter  of  a  zealous  pomologist  of  his  country.     Fruit  rather  large, 
long-pyriform,   rather  deformed  in  contour,   water-green  changing  to  dull  pale  yellow, 
usually  rather  golden  on  the  face  next  the  sun;  flesh  whitish,  fine,  buttery,  very  melting, 
very  juicy  and  delicately  perfumed;  good  for  amateurs;  Sept.  and  Oct. 
Hegeman.     i.  Downing  Fr.  Trees  Am.  780.     1869. 

Hagerman.     2,  Thomas  Am.  Fruit  Cult.  275.     1867. 

Originated  on  the  farm  of  Andrew  Hegeman,  North  Hempstead,  Long  Island.     Fruit 
medium,  globular-ovate,  rather  variable  in  form  and  color,  greenish-yellow,  netted  and 
dotted  with  russet;  flesh  yellowish,  juicy,  melting,  sweet;  good  to  very  good;  Sept. 
Heilige  Angelika-Birne.     i.  Dochnahl  Fiihr.  Obstkunde  2:108.     1856. 

Coblenz,  1792 ;  published  by  Diel,  1806.  Fruit  rather  large,  obtuse-conic,  with  unequal 
sides,  pale  green  changing  to  light  yellowish-green,  dotted  with  rusty  gray,  and  rather 
russeted  on  the  side  touched  by  the  sun;  flesh  whitish,  with  light  green  veinings,  fine-grained, 
buttery;  first  for  dessert  and  household  use;  Nov.  and  Dec. 

Helene  Gregoire.     i.  Ann.  Pom.  Beige  4:79,  fig.     1856.    2.  Leroy  Diet.  Pom.  2:270,  fig. 
1869. 

Xavier  Gre"goire,  a  tanner  at  Jodoigne,  Bel.,  obtained  this  pear  in  1840  from  a  bed  of 
the  seeds  of  the  pear  Pastorale.  Fruit  large  or  very  large,  ovate,  inclined  to  be  contorted 
at  times,  smooth,  shining,  dotted  and  veined  with  russet,  stained  with  the  same  around 
the  stem  and  calyx ;  flesh  white,  fine,  melting,  semi-buttery,  green  under  the  skin,  free  from 
grit,  full  of  sweet  juice,  delicate  and  possessed  of  an  exquisite  buttery  flavor;  first;  early  Oct. 
Hellmann  Melonenbirn.  i.  Koch  Deut.  Obst.  481.  1876.  2.  Lauche  Deut.  Pom.  II: 
No.  39,  PI.  39.  1882. 

German;  first  published  in  1860.     Fruit  large,  globular-obtuse,  very  variable;  skin 
thick,  dark  green  becoming  citron-yellow  at  maturity,  large  russet  dots,  slightly  washed 
with  red  on  the  sunny  side;  flesh  yellowish-white,  melting,  agreeably  sweet  and  vinous, 
very  juicy  and  having  a  muscatel  flavor;  Nov.  and  Dec. 
Hemminway.     i.  Ragan  Nom.  Pear,  B.  P.  I.  Bui.  126:143.     1908. 

Madame  Hemminway.     2.  Ellwanger  &  Barry  Cat.  18.     1900. 

Introduced  by  Ellwanger  and  Barry.     American.     Fruit  large,  obovate-blunt-pyri- 
form,  green  turning  yellow,  russeted;  stem  long,  thick,  in  a  small,  narrow  cavity;  flesh 
yellowish,  melting,  sweet,  juicy;  good;  Oct. 
Henkel.     i.  Mag.  Hort.  13:61,  fig,  5.     1847.     2.  Downing  Fr.  Trees  Am.  781,  fig.     1869. 

Henkel  d'Automne.     3.  Leroy  Diet.  Pom.  2:272,  fig.     1869. 

Van  Mons  raised  this  pear  before  1834  and  in  1835  or  1836  it  was  introduced  at  Boston 
by  Kenrick  and  Manning.  This  is  the  Cumberland  of  the  Belgians.  Fruit  rather 
large,  broad-obtuse-pyriform,  greenish-yellow,  netted  and  patched  with  russet,  sprinkled 
with  green  and  brown  dots;  stem  rather  stout,  inclined,  inserted  by  a  ring  or  lip;  calyx 
partially  open;  flesh  whitish,  juicy,  melting,  rich,  slightly  vinous;  very  good  to  best;  Sept. 
Henri  Bivort.  i.  Mag.  Hort.  20:462.  1854.  2.  Leroy  Diet.  Pom.  2:273,  %•  l869- 

Poire  Henri.     3.  Mas  Le  Verger  2:137,  fig.  67.     1866-73. 

Issued  from  the  last  seed  beds  made  at  Louvain  by  Van  Mons  and  bought  in  1844  by 
Bivort  who  transplanted  the  seedlings  to  Geest-Saint-Re"my  near  Jodoigne,  Bel.  Fruit 


THE    PEARS   OF   NEW   YORK  415 

large  or  above  medium,  obtuse-pyramidal,  smooth,  olive-yellow,  dotted  with  brown,  striped 
and  mottled  with  greenish  russet ;  flesh  yellowish-white,  fine,  semi-buttery,  rather  melting, 
rarely  very  gritty,  juice  plentiful,  sweet,  acid,  aromatic  and  delicate;  first;  end  of  Aug. 
Henri  Bouet.     i.  Leroy  Diet.  Pom.  2:274,  fig.     1869. 

Obtained  in  1861  by  Henri  Bouet,  a  nurseryman  at  Fougereusej  Deux-Sevres,  Fr.,  from 
Duchesse  d'Angouleme  fertilized  by  Jargonelle  (French).  Fruit  large,  turbinate-ovate, 
bossed,  mammillate  at  crown  and  generally  somewhat  contorted,  pale  yellow,  dotted  and 
striated  with  fawn,  spotted  with  greenish-russet  around  stalk;  flesh  very  white  and  fine, 
melting,  gritty  around  the  core,  extremely  juicy,  sugary,  perfumed,  acidulous  and  possessing 
a  delicious  flavor;  first;  Oct.  and  Nov. 

Henri  de  Bourbon,     i.  Mathieu  Nom.  Pom.  232.     1889.    2.  Ragan  Nom.  Pear,  B.  P.  I. 
Bui.  126:64.     1908. 

Published  in  Germany  in  1881.     In  Experimental  Orchard  at  Agassiz,  B.  C.,  1900. 
Fruit  medium,  pyriform,  green  changing  to  yellow,  some  brown;  flesh  juicy,  melting,  sweet; 
good  to  very  good;  mid-season. 
Henri  Capron.     i.  Leroy  Did.  Pom.  2:275,  fig.     1869.     2.  Hogg  Fruit  Man.  592.     1884. 

Stated  by  Baron  Biedenfeld  in  1854  to  have  issued  from  a  seed  bed  of  Van  Mons. 
it  was  propagated  by  the  Horticultural  Society  of  Angers  in  1848.  Fruit  medium,  long- 
ovate-acute  passing  at  the  top  into  the  stem;  skin  rough  to  the  touch,  gray-green,  clouded 
with  dark  yellow  and  dotted  with  russet;  flesh  white,  semi-fine,  melting  or  semi-melting, 
inclined  to  decay  before  falling,  very  juicy,  sugary,  aromatic,  often  rather  astringent; 
variable  in  quality;  Sept. 
Henri  Decaisne.  i.  Guide  Prat.  96.  1876.  2.  Le  Bon  Jard.  362.  1882. 

On  trial  with  Simon-Louis,  Metz,  Lorraine,  in  1876.  Fruit  large,  pyriform,  greenish- 
yellow,  handsomely  washed  with  vermilion  at  maturity;  flesh  melting,  and  of  agreeable 
flavor;  first;  Sept.  and  Oct. 

Henri  Desportes.     i.  Leroy  Diet.  Pom.  2:276,  fig.     1869.     2.  Downing  Fr.  Trees  Am. 
782.     1869. 

Raised  by  Leroy,  Angers,  Fr.,  it  fruited  first  in  1862.  Fruit  large  or  below,  turbinate- 
obtuse,  ventriculous,  strongly  bossed,  generally  irregular  and  much  less  curved  on  one 
side  than  the  other;  skin  thick,  orange-yellow  dotted  with  gray-russet,  slightly  vermilioned 
on  the  side  next  the  sun;  flesh  white,  fine,  very  melting;  juice  abundant,  vinous,  sugary; 
first;  Aug. 
Henri  Gregoire.  i.  Guide  Prat.  96.  1876.  2.  Ibid  93.  1895. 

On  trial  with  Simon-Louis  at  Metz,  Lorraine,  in  1876,  and  in  1895  and  was  "  very 
much  recommended  "  by  the  firm  in  both  of  those  years.     Fruit  medium;  first;  Nov. 
and  Dec. 
Henri  Ledocte.     i.  Guide  Prat.  96.     1876. 

One  of  M.  Gregoire's  seedlings.    Fruit  medium  size;  flesh  melting;  first;  Dec.  and  Jan. 
Henri  Quatre.     i.  Mag.  Hort.  12:173,  nS-  6-     l846-     2.  Leroy  Diet.  Pom.  2:277,  nS- 
1869. 

Henry  the  Fourth.     3.  Downing  Fr.  Trees  Am.  782.     1869. 

On  the  authority  of  Diel  it  appears  that  this  pear  was  originated  by  M.  de  Witzthumb 


41 6  THE    PEARS   OF   NEW   YORK 

before  1815,  and  was  afterward  described  by  the  Vicomte  Vilain  XIV,  mayor  of  Ghent 
under  Napoleon  I.  Fruit  below  medium,  obtuse-pyriform,  rather  variable,  often  contorted 
and  always  has  one  side  larger  than  the  other,  greenish-white,  becoming  deep  lemon- 
yellow  as  it  reaches  maturity,  much  covered  with  fine  cinnamon-russet  on  which  are  small 
greenish  dots;  flesh  yellowish,  coarse  or  semi-fine,  breaking,  gritty  at  center,  very  rich, 
sweet,  juicy  and  with  an  aromatic  flavor;  good;  Oct. 
Henrietta,  i.  Mag.  Hori.  4:231.  1838.  2.  Ibid  487,  fig.  42.  1847. 

A  seedling  of  Governor  Edwards,  New  Haven,  Conn.     Fruit  a  medium-sized  and  pretty 
pear,  obovate,  inclining  to  oval,  tapering  towards  each  end  and  rather  obtuse  at  the  stem; 
.skin  fair,  smooth,  dull  yellow,  tinged  with  red  in  the  sun;  flesh  white,  rather  coarse,  melting, 
juicy;  good;  Sept. 
Henriette.     i.  Ann.  Pom.  Beige  6:37,  fig.     1858.    2.  Hogg  Fruit  Man.  593.     1884. 

Raised  from  seed  by  Simon  Bouvier,  Jodoigne,  Bel.,  and  produced  its  first  fruit  in 
1825.     Fruit  small  or  medium,  globular-turbinate;  skin  rough,  almost  entirely  washed  with 
russet,  colored  and  stained  with  red-brown,  carmined  on  the  side  next  the  sun ;  flesh  white, 
rather  fine,  melting,  full  of  sugary  juice,  of  an  agreeable  perfume. 
Henriette  Van  Cauwenberghe.     i.  Mas  Pom.  Gen.  1:171,  fig.  86.     1872. 

From  Lievin  Van  Cauwenburghe,  a  business  man  at  Audenarde,  Bel.,  where  it  bore 
fruit  for  the  first  time  about  1827.  Fruit  medium  or  nearly  large,  pyriform-ovate,  globular, 
a  little  bossed;  skin  rather  thick  and  firm,  pale  water-green  and  whitish,  dotted  with  gray- 
brown  specks;  at  maturity  it  becomes  dull  or  orange-yellow  and  golden  on  the  side  of  the 
sun;  flesh  white,  fine,  melting,  abounding  in  sweet  juice,  vinous  and  pleasantly  perfumed; 
good;  Oct. 
Henry  (Connecticut).  I.  Cultivator  N.  S.  2:175,  %•  7-  1845. 

A  seedling  raised  by  the  Hon.  H.  W.  Edwards,  Governor  of  Connecticut  and  described 
by  him  to  the  Pomological  Society  of  New  Haven  in  1845.     Fruit  small,  turbinate,  green 
turning  to  yellow,  with  a  coppery  blush;  flesh  juicy,  melting  and  exceedingly  rich  and  sweet, 
not  surpassed  by  any  in  richness;  Sept. 
Henry  (Illinois),     i.  III.  Hori.  Soc.  Rpt.  302.     1895.     2.  Phoenix  Nurs.  Cat.  13.     1906. 

Originated  from  French  pear  seed  planted  in  1871  by  Henry  C.  Henry,  Effingham 
County,  111.     Said  to  be  a  hardy  and  long-keeping  pear  of  good  quality.     Fruit  large, 
resembling  Bartlett  in  shape  and  flavor. 
Herbelin.     i.  Guide  Prat.  96.     1876. 

Fruit  medium,  having  the  appearance  of  Bartlett;  flesh  fine,  a  little  dense,  very 
sugary;  Sept. 
Herbin.     i.  Guide  Prat.  96.     1876.  2.  Baltet  Trait.  Cult.  Fr.  360.     1908. 

A  French  winter  pear  cultivated  particularly  at  Saint-Erme,   Department  Aisne. 
Fruit  medium,  long,  red;  first;  Feb.  and  Mar. 
Herborner  Schmalzbirne.     i.  Dochnahl  FiiJir.  Obstkunde  2:189.     1856. 

Nassau,  Bel.  Published  by  Diel  in  1806.  Fruit  medium,  nearly  pyriform;  skin 
smooth,  with  fine  scales,  light  yellow  turning  to  citron-yellow,  without  russet ;  flesh  granular, 
gritty,  sweet  and  acid;  good  for  kitchen  use;  Sept. 


THE  PEARS  OF  NEW  YORK  417 

Herbst-Citronenbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:156.     1856. 

Thuringia,  published  in  1810.     Fruit  small,  globular,  yellow-green  changing  to  citron- 
yellow,   dotted  with  green,   lightly  blushed;  flesh  yellowish-white,  breaking,   acidulous, 
sweet;  second  for  dessert,  first  for  culinary  use;  Sept.  and  Oct. 
Herbst-Kloppelbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:159.     1856. 

A  seedling  of  Van  Mons,  1852.     Fruit  small,  turbinate-ventriculous,  sides  unequal, 
green  turning  to  yellowish,  blushed  on  the  sunny  side  with  brown;  flesh  yellowish- white, 
fine,  semi-melting;  second  for  the  table,  first  for  the  kitchen;  Sept.  and  Oct. 
Herbsteierbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:190.     1856. 

Thuringia  and  Saxony;  earliest  report  1801.     Fruit  small,  somewhat  swelled,  green- 
yellow,  dotted  with  dark  green,  often  strongly  blushed  with  brown,  with  yellow  dots;  flesh 
greenish-white,  sweet:  third  for  the  table,  very  good  for  kitchen  use;  Sept. 
Herbstlanger.     i.  Loschnig  Mostbirnen  36,  fig.     1913. 

A  perry  pear  growing  in  the  Voralberg  and  in  Switzerland.     Fruit  large,  long-pyriform, 
almost  like  Calebasse  in  form,  greenish-yellow  changing  to  lemon-yellow,  finely  dotted; 
flesh  yellow- white,  juicy,  saccharine,  with  a  slightly  aromatic  flavor;  Sept. 
Hericart.     i.  Mag.  Hort.  8:87.     1842.    2.  Downing  Fr.  Trees  Am.  783.     1869. 

Cions  of  this  variety  were  received  in  1834  and  1835  by  Manning  and  Kenrick  from 
Van  Mons  of  Belgium.  It  was  placed  on  the  list  of  rejected  fruits  by  the  American 
Pomological  Society  in  1854.  Tree  vigorous  and  productive.  Fruit  medium,  obovate, 
often  rather  oblong,  yellow,  russety;  stem  medium  long,  rather  slender,  set  in  a  small 
cavity;  basin  shallow;  flesh  white,  fine-grained,  buttery,  not  rich,  peculiarly  aromatic, 
gritty,  slightly  astringent;  good;  Sept. 

Hericart  de  Thury.     i.  Mag.  Hort.    19:102.     1853.    2.  Downing  Fr.    Trees  Am.    783. 
1869.     3.  Leroy  Diet.  Pom.  2:281,  fig.     1869. 

Thury  Schmalzbirne.    4.  Dochnahl  Fuhr.  Obstkunde  2:66.     1856. 

Raised  from  seed  by  Van  Mons  and  dedicated  to  M.  He'ricart  de  Thury,  president 
of  the  Society  of  Horticulture  of  France.  Tree  a  good  grower,  rather  pyramidal,  neither 
an  early  nor  a  profuse  bearer.  Fruit  medium  or  above,  obtuse-ovate-pyriform,  yellow, 
thinly  shaded  with  red  in  the  sun,  slightly  netted,  thickly  sprinkled  with  russet  dots; 
stem  long,  rather  slender,  curved,  set  in  a  small  cavity;  calyx  closed,  set  in  a  small,  uneven, 
basin;  flesh  white,  not  very  juicy,  slightly  astringent;  good;  Nov.  and  Dec. 
Herkimer.  i.  Downing  Fr.  Trees  Am.  783.  1869. 

Originated  on  the  farm  of  S.  Earl,  Herkimer,  New  York,  previous  to  1869.     Fruit 
medium  to  large,  globular-oblate,  pale  greenish-yellow,  clouded  with  dull  red  in  the  sun; 
flesh  white,  rather  coarse-grained  at  center,  juicy,  sweet,  melting  and  agreeable;  good; 
Sept.  and  Oct. 
Herr  Late  Winter,     i.  W.  N.  Y.  Hort.  Soc.  Rpt.  117.     1880. 

Described  as  a  new  fruit  in  1879  by  Barry.     It  was  raised  by  A.  G.  Herr  of  Louis- 
ville, Ky.     Fruit  medium  to  large,  good  in  quality  and  a  long  keeper,  sometimes  until  May 
and  June  of  the  following  year. 
Hert.     i.  MasLe  Verger  1:145,  n£-  7*-     1866-73. 

From  Thomas  Rivers,  Sawbridgeworth,  near  London,  Eng.    Fruit  medium  or  nearly 
27 


41 8  THE   PEARS   OF   NEW   YORK 

medium,  ovate-pyriform;  skin  thick,  firm,  very  pale  green,  sprinkled   with  gray-brown 
dots,  citron-yellow  when  ripe  and  often  golden  on  the  side  of  the  sun;  flesh  white,  fine, 
semi-melting,  sufficient  juice  which  is  sugary,  refreshing,  agreeable;  good,  for  the  season; 
end  of  winter  and  spring. 
Hessenbirne.     i.  Dochnahl  Fw/zr.  Obstkunde  2:146.     1856. 

German;  Hesse,    1815.     Fruit  medium  and  above,   curved,  thin-skinned,   greenish- 
yellow  changing  to  yellow,  with  a  vivid  blush,  often  mottled  with  yellowish-brown ;  flesh 
sweet,  juicy,  becoming  mealy;  second  for  dessert,  first  for  kitchen;  Sept.  and  Oct. 
Hessle.     I.  Hogg  Fruit  Man.  593.     1884.     2.  Bunyard  Handb.  Hardy  Fr.  180.     1920. 

Hessle  is  an  old  English  pear,  and  takes  its  name  from  the  village  of  Hessle  in  York- 
shire where  it  was  first  discovered.     Fruit  rather  small,  turbinate,  greenish-yellow,  much 
covered  with  large  russety  dots,  giving  it  a  freckled  appearance;  flesh  nearly  white,  tender, 
with  an  agreeable,  aromatic  juice;  a  good  market-garden  pear;  Oct. 
Hewes.     i.  Mag.  Hort.  20:269.     l854.    2.  Am.  Pom.  Soc.  Rpt.  93.     1852. 

Raised  at  Brandywine,  Del.,  from  seed  of  the  White  Doyenne"  which  it  much  resembles 
though  smaller.     In  1852  it  was  in  possession  of  Aaron  Hewes  and  was  said  then  to 
have  been  in  bearing  about  28  years.     Fruit  medium,  globular-obovate,  yellow;  Sept. 
Heyer  Zuckerbirne.     i.  Dochnahl  Fw/rr.  Obstkunde  2:55.     l856- 

Sucree  d'Heyer.     2.  Mas  Pom.  Gen.  4:85,  fig.  235.     1879. 

A  Van  Mons  seedling  sent  in  1838  to  his  friend  Herr  Heyer,  a  grafter  at  Luneburg, 
Hanover,  Ger.     Fruit  medium,  long-turbinate,  sides  unequal,  slightly  bossed,  light  green 
turning  to  yellow,  often  flushed  with  vermilion,  speckled  with  russet;  second  for  the  table, 
first  for  kitchen;  Sept. 
Hilda,     i.  Guide  Prat.  104.     1895. 

Distributed  by  Daras  de  Naghin  of  Antwerp,  Bel.     Fruit  resembles  Josephine  de 
Malines ;  flesh  yellowish-white  tinted  with  green  near  the  stalk,  melting,  very  juicy,  having 
the  flavor  of  the  Beurre'  Gris;  Nov.  and  Dec. 
Hildegard.     i.  Dochnahl  Fw/zr.  Obstkunde  2:172.     1856. 

A  seedling  of  Van  Mons;  published  in  1852.     Fruit  medium,  turbinate-ventriculous, 

light  green  turning  yellow,  washed  with  brown,  sometimes  rusty  red  on  the  side  of  the  sun; 

flesh  fine,  free  from  grit,  very  sweet;  very  good  for  general  household  use;  all  winter  to  April. 

Hildesheimer  Bergamotte.     i.  Liegel  Syst.  Ankit.  132.     1825.    2.  MasLe  Verger  a:Pt.  i, 

13,  fig.  5.     1866-73. 

Bergamote  d'Hildesheim.    3.  Leroy  Diet.  Pom.  1:242,  fig.     1867. 

Central  Germany,  1825.     Fruit  medium,  oblate,  medium-ventriculous,  sides  unequal, 
light  green  turning  to  citron-yellow,  without  any  red  blush  but  a  good  deal  russeted:  flesh 
melting,  very  juicy;  a  good  dessert  pear;  end  of  Sept.  for  2  weeks. 
Hildesheimer  Spate  Sommerbirne.     i.  Dochnahl  Fw/w.  Obstkunde  2:189.     l8S6- 

A  seedling  of  Cludius,  Hildesheim,  Ger.,  1821.     Fruit  medium,  pyriform-ventriculous, 
sides  unequal,  yellowish-green,  washed  with  rusty  russet  on  the  side  of  the  sun;  flesh  ros- 
aceous, spongy,  sweet,  wanting  in  flavor;  third  for  table,  first  for  culinary  use;  Sept. 
Hildesheimer  Winterbirn.     i.  Christ  Handb.  496.     1817. 

German.     Fruit  medium,  Bergamot-shaped,  of  excellent  flavor;  Nov.  to  Mar. 


THE  PEARS  OF  NEW  YORK  419 

Hingham.     i.  Downing  Fr.  Trees  Am.  783.     1869. 

Originated  in  Hingham,  Mass.     Fruit  medium,  obovate-acute-pyriforrn,  pale  yellow, 
tinged  with  red  on  the  side  next  the  sun,  freely  dotted  with  brown  specks;  flesh  whitish, 
melting,  juicy,  vinous;  good;  Oct. 
Hirschbirne.     i.  Loschnig  Mostbirnen  16,  fig.     1913. 

An  Austrian  perry  pear,  raised  from  a  wilding  in  Styria.     Fruit  one  of  the  larger  perry 
or  wine  pears,  globular  and  Bergamot  in  form,  greenish-yellow,  brownish-red  flush  on  the 
side  opposed  to  the  sun,  brown  dots;  flesh  yellow- white,  fairly  firm,  juicy;  good;  Oct. 
Hirsenbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:36.     1856. 

Middle  Rhineland,  Germany,  1802.     Fruit  small,  pyriform,  rounded  at  the  top,  sides 
unequal,  light  green  turning  yellowish,  often  rather  brown-blushed,  some  russet  markings: 
flesh  fine-grained,  very  juicy;  second  for  the  table,  first  for  the  kitchen;  Aug. 
Hitzendorfer  Mostbirne.     i.  Loschnig  Mostbirnen  86,  fig.     1913. 

An  Austrian  perry  pear.     Fruit  large,  globular,  somewhat  like  Bergamot  in  form,  light 
green,  blushed  with  a  beautiful  brown-red  on  the  cheek  next  the  sun,  tender,  dotted;  flesh 
greenish- white,  firm  and  very  juicy;  end  of  Sept.  for  two  weeks. 
Hoe  Langer  Hoe  Liever.     i.  Knoop  Fructologie  1:93,  Tab.  III.     1771. 

Dutch.     Fruit  medium,  long-pyriform,  somewhat  ventriculated  toward  the  lower  end, 
often  rather  deformed,  pale  green  or  yellowish- white;  flesh  fine,  gritty,  juicy,  agreeable, 
savory,  when  eaten  exactly  at  the  right  time,  otherwise  it  is  insipid;  Sept.  and  Oct. 
Hofsta.     i.  Ragan  Nom.  Pear,  B.  P.  I.  Bui.  126:145.     1908. 

Sweden.     C.  Gibb  called  it  a  fine  culinary  variety.     Fruit  medium,  pyniorm;  good; 
mid-season. 

Holland  Green,     i.  Coxe  Cult.  Fr.  Trees  190,  fig.  26.     1817.    2.  Kenrick  Am.  Orch.  137. 
1832. 

An  old  variety  described  by  William  Coxe  in  1817,  and  stated  by  him  to  have  been 
imported  from  Holland  by  William  Clifton  of  Philadelphia.  It  was  sometimes  called  the 
Holland  Table  pear.  Fruit  rather  large,  irregular  or  turbinate  in  form,  green,  with  numer- 
ous indistinct  spots  and  small  cloudings  of  russet;  flesh  melting,  sprightly,  greenish- white 
and  juicy;  thought  much  of  at  the  beginning  of  the  nineteenth  century,  but  considered  by 
Manning  to  be  worthless  in  this  country.  Was  discarded  by  the  London  Horticultural 
Society  before  1837;  Sept.  and  Oct. 
Hollandische  Butterbirne.  i.  Dochnahl  Fuhr.  Obstkunde  2:136.  1856. 

North  Germany,  1804,  at  Bremen.     Fruit  medium  or  below,  sides  unequal,  light  yellow 
changing  to  golden-yellow  at  maturity,  blushed  with  cinnamon  on  the  sunny  side  and 
speckled  with  brown  dots;  flesh  white,  melting,  buttery,  juicy  and  full  of  flavor;  first  for 
dessert;  Sept.  and  Oct. 
Hollandische  Gewurzbirne.     I.  Dochnahl  Fuhr.  Obstkunde  2:14.     1856. 

Holland,   1849.     Fruit  medium,  ventriculous-turbinate,  covered  with  rough  russet; 
flesh  semi-melting,  very  juicy  and  aromatic;  second  for  the  table,   very   good   for  cook- 
ing; end  of  Sept. 
Hollandische  Zuckerbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:33.     1856. 

Possibly  of  Dutch  origin  but  reported  in  Thuringia,  1799.     Fruit  small,  globular  but 


420  THE    PEARS   OF   NEW   YORK 

variable,  light  yellow,  blushed  and  dotted  with  yellowish  specks  becoming  greenish  at 

maturity,  thin-skinned;  flesh  breaking,  musky,  aromatic;  third  for  dessert,  first  for  kitchen; 

Aug. 

Holmer.     i.  Hogg  Fruit  Man.  594.     1884. 

A  well-known  perry  pear  in  Herefordshire,  Eng.     Fruit  very  small,  globular-turbinate, 
even  and  regular  in  outline,  dull  greenish-yellow  when  ripe,  and  thickly  covered  with  russet 
dots,  so  as  to  form  a  kind  of  crust  on  the  surface;  flesh  yellowish,  firm,  crisp,  and  very 
astringent. 
Homestead,     i.  Downing  Fr.  Trees  Am.  2ndApp.,  150.     1876. 

Raised  by  Asahel  Foote,  Williamstown,  Mass.,  from  seed  of  White  Doyenne".  Fruit 
medium  or  above,  oblong-obtuse-pyriform,  greenish-yellow,  often  pale  yellow  when  fully 
matured,  sometimes  a  shade  of  brownish-red  where  exposed,  slightly  netted  and  patched 
with  russet  and  many  russet  dot;  flesh  whitish,  rather  coarse  around  the  core,  semi-fine, 
melting,  sweet,  juicy,  slightly  vinous  and  aromatic;  Nov.  and  Dec. 
Honey,  i.  Prince  Pom.  Man.  2:216.  1832.  2.  Downing  Fr.  Trees  Am.  784.  1869. 

Deux  Fois  L' An.     3.  Leroy  Diet.  Pom.  2:20,  fig.     1869. 

Although  known  in  this  country  as  Honey,  its  original  European  name  is  Deux  Fois 
I' An,  or  Two  Times  a  Year,  on  account  of  its  flowering  twice  in  the  season,  the  second  crop 
ripening  in  September  or  October.  It  is  of  ancient  and  uncertain  origin,  but  Le  Lectier 
at  Orleans  possessed  it  in  his  immense  orchard  in  1598,  and  Merlet  described  it  in  1675. 
Fruit  medium  or  below,  globular-pyriform,  rarely  very  obtuse,  generally  much  swelled  in 
the  lower  part,  diminishing  abruptly  toward  the  stem,  rather  bright  greenish-yellow, 
stained  and  dotted  with  gray  chiefly  on  the  side  exposed  to  the  sun  where  it  is  also  rayed 
and  washed  with  carmine;  flesh  yellowish,  coarse,  semi-breaking,  granular  around  the  core; 
juice  sufficient,  sugary  and  possessing  a  pleasant,  musky  flavor;  Aug. 
Honey  (Russia),  i.  Am.  Pom.  Soc.  Rpt.  21.  1887.  2.  Ragan  Nom.  Pear,  B.  P.  I.  Bui. 
126:146.  1908. 

Introduced  from  Russia  in  1879  under  the  Russian  name  Gliva  Medovava.     Fruit 
small,  globular-pyriform,  yellow,  blushed  red;  flesh  coarse,  juicy,  sweet;  mid-season. 
Honey  Dew.     i.  Stark  Bros.  Cat.  55.     1921. 

Originated  by  Mr.  Raabe  of  Illinois  and  introduced  by  Stark  Bros,  in  1921.     Fruit 
large,  roundish,  golden-yellow,  almost  covered  with  rich  russet;  flesh  tender,  crisp,  very 
juicy,  sweet;  early  fall. 
Honigbergamotte.     i.  Dochnahl  Fw/jr.  Obstkunde  2:78.     1856. 

Nassau,  1833.     Fruit  medium,  globular,  symmetrical;  skin  smooth,  uniformly  greenish- 
yellow,  brownish-red  on  the  side  next  the  sun;  flesh  semi-melting,  aromatic;  second  for 
dessert;  first  for  general  culinary  uses;  Sept. 
Honnelbirne.     i.  Loschnig  Mostbirnen  38,  fig.     1913. 

A  perry  pear  grown  in  Lower  Austria.     Fruit  fairly  large,  long-pyriform;  skin  rather 
smooth  and  shining,  greenish-yellow  changing  to  yellow;  flesh  whitish,  coarse-grained, 
very  juicy,  saccharine,  rather  astringent  and  feebly  aromatic;  Oct. 
Hoosic.     i.  W.  N.  Y.  Hort.  Soc.  Rpt.  116.     1880.     2.  Ont.Dept.Ag.Fr.Ow/.  166.     1914. 

Raised  by  A.  Foote,  Williamstown,  Mass.,  from  seed  of  Hacon  Incomparable,  and 


THE   PEARS   OF   NEW   YORK  421 

distributed  by  him  about  1870.     Fruit  large  to  very  large,  obtuse-pyriform,  somewhat 
one-sided,  yellow,  with  russet  dots  and  light  red  blush  in  the  sun;  flesh  fine,  white,  tender, 
moderately  juicy,  with  a  rich  almond  flavor;  quality  ranking  as  "  best  "  for  all  purposes; 
first  class  for  near  market;  Oct. 
Hopfenbirne.     i.  Dochnahl  F«/ir.  Obstkunde  2:190.     1856. 

Hesse,  Germany,  1801.     Fruit  small,  obtuse-conic;  skin  smooth,  pale  yellow,  blushed 
with  a  dark  glow;  flesh  rosy,  fine,  acid,  juicy;  third  for  the  table,  first  for  kitchen;  end  of 
Aug. 
Hosenschenk.     i.  Horticulturist  8: 458.     1853.     2.  Downing  Fr.  Trees  Am.  784.     1869. 

Raised  from  seed  about  the  year  1803  by  John  Schenk,  Weaver  Township,  Pa.     Fruit 
medium,  roundish-oblate,  light  yellowish-green,  rarely  blushed;  flesh  rather  coarse,  tender, 
juicy,  melting,  slightly  vinous,  with  a  mild  and  pleasant  flavor ;  first ;  end  of  Aug. 
Housatonic.     i.  Downing  Fr.  Trees  Am.  2nd  App.,  151.     1876. 

Originated  in  the  garden  of  John  J.  Howe,  Birmingham,  Conn.     Fruit  rather  large, 
globular-pyriform ;  surface  uneven,  greenish-yellow,  with  many  green  and  brown  dots; 
flesh  white,  semi-fine,  juicy,  melting,  rich,  vinous;  Nov. 
Houser.     i.  Mo.  Hart.  Soc.  Rpt.  38.     1896. 

A  native  pear  reported  to  the  Missouri  State  Horticultural  Society  in  1896. 
Hovey.     i.  Leroy  Dirt.  Pom.  2:284,  figs.     1869.     2.  Downing  Fr.  Trees  Am.  784.     1869. 

Propagated  by  Andr6  Leroy  in  1853  and  dedicated  by  him  to  the  American  pomologist 
Hovey.  Fruit  medium  or  above,  conic-pyriform  or  turbinate-obtuse-pyriform,  variable 
but  always  very  long;  skin  fine  and  very  smooth,  bright  yellow,  finely  dotted  with  gray  and 
stained  with  patches  of  russet;  flesh  yellowish- white,  semi-fine,  melting,  watery  and  slightly 
granular;  juice  abundant,  sugary,  acidulous,  and  possessing  a  musky  perfume;  first;  Nov. 
Howard,  i.  Downing  Fr.  Trees  Am.  785.  1869. 

Disseminated  by  D.  W.  Coit,  Norwich,  Conn.     Fruit  medium,  globular-obovate,  pale 
yellow,  with  patches  of  russet  and  thickly  sprinkled  with  russet  dots;  flesh  white,  melting, 
juicy,  sweet,  rich,  slightly  perfumed,  pleasant;  very  good;  Sept. 
Howe  Winter,     i.  Field  Pear  Cult.  273.     1858. 

Said  to  have  originated  in  Virginia.  Fruit  large,  globular,  yellow-russeted;  good;  late. 
Hubert  Gregoire.  i.  Guide  Prat.  97.  1876. 

In  the  trial  orchards  of  Simon-Louis  Bros,  at  Metz,  Lorraine,  in  1876.     Fruit  rather 
large;  first;  Jan. 
Huffcap.     i.  Lindley  Guide  Orch.  Card.  415.     1831.     2.  Prince  Pom.  Man.  2:209.     1832. 

Of  several  varieties  of  the  Huffcap  perry  pears  such  as  the  Brown,  Red,  and  Yellow, 
growing  in  Herefordshire,  Eng.,  this  is  the  best.    Fruit  middle  sized,  ovate,  pale  green 
marked  with  gray  russet. 
Hiiffel  Bratbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:3.     1856. 

Upper  Hesse,  Prussia,  1819.  A  variety  of  the  Volema  class.  Fruit  large,  broad- 
turbinate,  with  unequal  sides,  light  green  turning  to  yellowish,  often  faintly  blushed, 
numerous  russet  spots;  flesh  aromatic,  breaking,  juicy;  first  for  household  use;  Dec.  to  Apr. 
Huggard.  i.  Ragan  Nom.  Pear,  B.  P.  I.  Bui.  126:147.  1908. 

Originated  at  Whitby,  Ontario,  Can.,  from  Beurr^  Clairgeau  crossed  with    Beurre" 


422  THE    PEARS   OF   NEW   YORK 

d'Anjou.    Fruit  large,  obtuse-pyriform,  yellow  with  red  blush;  flesh  sweet,  juicy,  good; 

medium  late. 

Huguenot,     i.  Downing  FT.  Trees  Am.  394.     1845. 

Originated  by  a  Mr.  Johonnot  of  Salem,  Mass.     Rejected  by  the  American  Pomologica. 
Society,  October,  1850.     Fruit  medium,  globular,  smooth,  pale  yellow,  sprinkled  with  large 
spots  of  bright  red;  flesh  white,  fine-grained,  semi-breaking,  sweet  but  wanting  in  flavor 
and  juice;  poor;  Oct. 
Huhle  de  Printemps.    i.  Mas  Pom.  Gen.  5:159,  fig.  368.     1880. 

This  pear  was  received  in  France  by  M.  Papeleu  from  M.  Hartwiss,  director  of  the 
Imperial  Gardens  at  Nikita,  Southern  Russia,  about  1860.  Fruit  medium,  cylindrical- 
ovate,  rather  in  form  like  a  small  cask  or  keg,  even  in  contour;  skin  thick,  firm,  more  or  less 
intense  green,  dotted  with  brownish-gray  specks,  very  small  and  numerous  and  mingled 
with  small  strokes  of  russet  over  nearly  all  the  surface;  flesh  yellowish-white,  coarse,  semi- 
breaking,  rather  gritty  near  the  core,  sufficiently  juicy,  with  a  refreshing  and  agreeable 
flavor;  cooking;  end  of  winter. 
Hull.  i.  Mag.  Hort.  9:432.  1843.  2.  Ibid  10:211.  1844. 

The  original  tree  was  found  in  Swansey,  Mass.,  about  1815.     Fruit  medium,  obovate, 
yellowish-green,  russeted,  some  dull  red  on  the  sunny  side;  flesh  yellowish-white,  coarse, 
melting,  juicy,  gritty  at  core,  pleasantly  perfumed;  good  to  very  good;  Oct. 
Hungerford  Oswego.     i.  Downing  FT.  Trees  Am.  786.     1869. 

From  Oswego,  N.  Y.     Fruit  medium,  globular,  yellow,  with  brown  dots;  flesh  white, 
buttery,  melting,  juicy,  gritty,  sweet;  good;  Oct. 
Hunt  Connecticut,     i.  Mag.  Hort.  12:305.     1846.     2.  Downing  FT.  Trees  Am.  575.     1857. 

An  American  cooking  pear.     Rejected  by  the  American  Pomological  Society  in  1854. 
Fruit  medium,  oblate,  yellowish-green,  coarse,  dry,  and  sweet. 

Huntington.     i.  Mag.  Hort.  23:111,  fig.   4.     1857.     2.  Mas  Le   Verger  2:155,   fig-    76- 
1866-73. 

A  wilding  found  by  James  Huntington,  New  Rochelle,  N.  Y.     In  1857  it  was  consid- 
ered to  be  20  or  30  years  old.     Fruit  under  medium,  globular-obovate,  yellow,  with  num- 
erous russet  dots  and  sometimes  a  red  cheek;  flesh  fine  texture,  buttery,  slightly  vinous, 
with  a  delicate  aroma;  very  good;  Sept. 
Hurbain  dUiver.     i.  Hogg  Fruit  Man.  594.     1884. 

Fruit  small,  Bergamot-shaped,  even  and  handsome  in  outline,  fine  golden  yellow  in 
the  shade,  strewed  and  mottled  with  patches  of  thin  cinnamon-colored  russet,  with  a  patch 
of  russet  around  the  stalk,  washed  with  bright  red  on  the  side  next  the  sun;  flesh  yellowish, 
melting,  rather  coarse,  juicy,  sweet,  without  much  perfume;  second;  Nov. 
Hussein  Armudi.     i.  HoggFrnt't  Man.  594.     1884. 

An  oriental  pear,  published  in  1832.     Fruit  below  medium,  obovate,  smooth,  bright 
green  at  first  changing  to  greenish-yellow,  strewed  with  russety  dots  of  brown  and  some 
traces  of  russet;  flesh  whitish,  gritty  at  core,  tender,  melting,  very  juicy,  with  a  rich,  vinous, 
sweet  flavor;  first  for  table;  Sept. 
Hutcherson.     i.  Ragan  .Vow.  Pear,  B.  P.  I.  Bui.  126:148.     1908. 

Reported  in  the  experimental  orchard  at  Agassiz,  B.  C.,  in  1900.     Fruit  medium, 
obtuse-pyrifonn,  greenish-yellow;  flesh  melting,  juicy,  sweet;  mid-season. 


THE  PEARS  OF  NEW  YORK  423 

Huyshe  Prince  Consort,     i.  Jour.  Hori.  12:89,  %-     l867-     2-  Bunyard  Handb.  Hardy  FT. 
180.     1920. 

Fruited  in  1864  by  the  Rev.  John  Huyshe  of  Cullompton,  Devon,  Eng.,  from  Beurre" 
d'Arenberg  fertilised  by  Passe  Colmar.  Fruit  very  large,  oblong,  uneven  and  bossed  in 
outline,  grass-green  becoming  sometimes  yellowish-green,  thickly  covered  with  large  russet 
dots;  flesh  yellow,  with  a  greenish  tinge,  melting,  rather  crisp,  very  juicy,  sweet,  vinous, 
with  a  very  powerful  and  peculiar  flavor  unlike  any  other  pear;  a  first  quality,  delicious 
fruit;  Nov. 
Huyshe  Prince  of  Wales,  i.  Card.  Ckron.  51.  1864.  2.  Jour.  Hart.  1:392,  fig.  72.  1880. 

Huyshe  Bergamot.    3.    Card.  Ckron.  4:836,  fig.   i.     1857.    4.  Mag.  Hart.  24:276. 
1858. 

Of  the  same  origin  as  Huyshe  Victoria.  First  fruited  in  1856  and  named  Huyshe 
Bergamot  but  later  changed  to  Huyshe  Prince  of  Wales.  Fruit  large,  globular-oval, 
even  in  outline,  lemon-yellow  covered  with  a  finely  reticulated  cinnamon-colored  russet; 
flesh  yellowish-white,  tender,  melting,  juicy  and  richly  flavored;  first;  end  of  Nov.  to  Jan. 
Huyshe  Princess  of  Wales-  x.  Card.  Ckron.  8.  1863.  2.  Bunyard  Handb.  Hardy  FT. 
180.  1920. 

This  pear,  first  fruited  in  1 863,  is  of  tie  same  origin  as  Huyshe  Victoria-     Fruit  medium, 
oblong,  even  in  outline,  abrupt  at  the  stalk,  lemon-yellow  sprinkled  with  patches,  veins 
and  dots  of  pale  cinnamon-russet;  flesh  of  a  deep  yellow,  fine,  very  melting,  abundantly 
juicy,  richly  flavored  and  highly  aromatic;  very  excellent;  Nov. 
Huyshe  Victoria,     i.  ]ma.  Hort.  4:76.     1863.    2.  Bunyard  Handb.  Hardy  Fr.  181.     1920. 

Victoria.    3.  Card.  Ckron.  836,  fig.  2.     1857. 

Victoria  oTHuyse.    4.  Pom.  Gen.  7:33,  fig.  497.     1881. 

Rev.  John  Huyshe,  a  clergyman  at  Crysthydon  Rectory,  near  Cuflompton,  Devon, 
Eng.,  raised,  about  1833,  three  plants  from  pips  of  one  fnrit  from  Marie  Louise,  hybridized 
with  Gansel  Bergamot.  Of  these  three  plants  one  produced  fruit  in  1854  or  1855  and  was 
named  Huyshe  Victoria.  The  other  two  fruited  in  subsequent  years  and  were  named 
Huyshe  Prince  of  Wales  and  Huyshe  Princess  of  Wales,  respectively;  these  three 
together  with  a  fourth,  Huyshe  Prince  Consort,  being  known  as  the  Royal  Pears. 
Tree  vigorous,  spreading,  very  productive.  Fnrit  medium  in  size,  ovate-pyrifonn  or  ovate- 
acute-pyriform,  yellow,  freckled  and  veined  with  thin  smooth  cinnamon-russet;  stem 
medium  in  length,  stout,  generally  inclined  and  inserted  without  depression;  calyx  open; 
flesh  yellowish,  juicy,  melting,  vinous;  good  to  very  good;  Nov. 
Hyatinthe  du  Puis.  i.  Guide  Prat.  93.  1895. 

In  trial  orchards  of  Simon-Louis,  Metz,  Lorraine,  in  1895.    Fnrit  metKtm-  flesh 
rather  fine,  salmon  tinted,  savory,  juicy;  Nov.  and  Dec. 
Ickworth.     i.  Kenrick  Am.  Orch.  194.     1832. 

Originated  by  T.  A.  Knight,  President  of  the  London  Horticultural  Society,  who  in 
1832  sent  ckms  to  Mr.  Lowell  and  the  Massachusetts  Agricultural  Society.    Fnrit  melting, 
rich,  rose-flavored;  Mar.  and  Apr. 
Ida.     i.  Guide  Prat.  97.     1876. 

On  trial  with  Messrs  Simon-Louis,  Metz,  Lorraine,  in  1876.    Fnrit  large,  Doyenne"- 
shaped,  yellowish-green  washed  with  red-brown;  flesh  buttery;  first;  Oct. 


424  THE    PEARS   OF   NEW   YORK 

Ilinka.     i.  Guide  Prat.  94.     1895.     2.  Card.  Chron.  3rd  Ser.  36:368.     1904. 

This  variety  was  published  by  Messrs  Simon-Louis,  of  Metz,  Lorraine,  in  1895  as 
having  been  received  by  them  from  M.  Niemetz,  Winnitza,  European  Western  Russia. 
Fruit  medium  to  large,  yellow,  blushed  with  red  on  the  side  of  the  sun;  medium  quality; 
end  of  July. 

Imperiale  &  Feuilles  de  Chene.     i.  Duhamel  Trait.  Arb.  Fr.  2:228,  PI.  LIV.     1768.    2. 
Leroy  Diet.  Pom.  2:287,  fig.     1869. 

Oak-Leaved  Imperial.    3.  Downing  Fr.  Trees  Am.  822.     1869. 

Imperiale.     4.  Hogg  Fruit  Man.  596.     1884. 

The  origin  of  this  pear  is  unknown  but  it  was  propagated  by  the  Chartreux  Monks 
of  Paris  in  1752.  The  tree  is  very  vigorous  and  hardy  and  the  leaves  are  singular  in 
that,  due  to  their  peculiar  indenting  and  puckering,  they  have  the  appearance  of  being 
sinuated  like  those  of  the  oak.  Fruit  large,  ovate,  irregular,  mammillate  at  the  summit 
and  always  having  one  side  larger  than  the  other,  dull  yellow,  covered  with  large  reddish 
dots;  flesh  whitish,  coarse,  semi-breaking,  juicy,  gritty  at  center,  sugary,  almost  without 
perfume;  first  for  cooking,  third  for  dessert;  Feb.  to  May. 
Incommunicable,  i.  Lindley  Guide  Orch.  Card.  376.  1831.  2.  Mag.  Hort.  9:131.  1843. 

Flemish.  In  a  list  of  pears  grown  in  France  and  the  Netherlands  sent  by  Joseph  Par- 
mentier  to  the  London  Horticultural  Society  in  1824.  Fruit  above  medium,  pyramidal 
and  compressed  toward  the  stalk,  pale  grass-green,  thickly  sprinkled  with  small  gray- 
russety  specks;  stem  short,  stout,  inclined;  flesh  yellowish-white,  tinged  near  the  core 
with  a  light  shade  of  orange,  a  little  gritty,  melting,  juicy,  saccharine,  with  a  slight  musky 
perfume;  latter  half  of  Oct. 
Incomparable  de  Beuraing.  i.  Guide  Prat.  97.  1876. 

A  French  pear,  presumably,  published  first  by  Gregoire  and  on  trial  in  the  trial- 
orchard  of  Messrs.  Simon-Louis  in  1876.     Fruit  very  large;  flesh  fine,  melting,  juicy;  of 
rather  good  quality;  Nov. 
Indian  Queen,     i.  Mass.  Hort.  Soc.  Rpt.  32.     1870.     2.  Am.  Pom.  Soc.  Rpt.  66.     1875. 

Exhibited  by  Henry  McLaughlin,  Bangor,   Me.,   before  the  Massachusetts  Horti- 
cultural Society  in  1870.     Fruit  rather  large,  long-pyriform,  greenish-yellow  with  a  brown 
cheek;  flesh  coarse,  semi-melting,  sweet,  not  rich,  insipid;  good  for  market  only;  Sept. 
Infortunee.     i.  Mas.  Pom.  Gen.  3:69,  fig.  131.     1878. 

Said  to  have  been  shown  at  the  Exhibition  of  Gotha,  Ger.,  in  1857.  Fruit  medium, 
turbinate-ovoid,  ordinarily  regular  in  contour;  skin  rather  thick,  clear  green  spotted  with 
gray  specks,  round,  small,  numerous;  at  maturity  the  basic  green  becomes  a  dull  pale 
yellow  and  golden  on  the  side  next  the  sun;  flesh  yellowish,  semi-fine  and  melting,  gritty 
round  the  core;  juice  sufficient  and  sweet;  second;  Aug. 
Ingenieur  Wolters.  i.  Guide  Prat.  94.  1895. 

Sent  out  by  M.  Daras  de  Naghin,  Antwerp,  Bel.     Fruit  medium;  flesh  fine,  very 
sugary,  perfumed;  first;  Oct. 
Innominee.     i.  Prince  Pom.  Man.  2:213.     l832-     2-  Kenrick  Am.  Orch.  155.     1832. 

Raised  by  Van  Mons  who  in  1831  sent  cions  of  it  to  the  Massachusetts  Horticultural 


THE   PEARS   OF   NEW   YORK  425 

Society.     Fruit  over  4  inches  in  length  and  nearly  3$  in  breadth,  rather  pyramidal,  swollen 

at  the  middle;  skin  light  green,  mottled  with  pale  fawn  color,  partially  yellow  at  maturity; 

flesh  delicate,  melting,  sweet,  and  full  of  a  pleasant  odor;  good;  between  summer  and 

autumn. 

International,     i.  Guide  Prat.  94.     1895. 

Reported  in  the  trial  orchards  of  Messrs.  Simon-Louis  at  Metz,  Lorraine,  in  1895. 
Fruit  medium;  first;  Dec.  to  Feb. 
Iris  Gregoire.     i.  Mag.  Hort.  23:155.     1857.    2.  Leroy  Diet.  Pom.  2:290,  fig.     1869. 

A  seedling  raised  by  Xavier  Gre"goire,  Jodoigne,  Bel.,  it  fruited  for  the  first  time  in 
1853.  Fruit  variable  in  size,  sometimes  below  medium,  long-conic,  swelled  at  base,  bossed, 
and  corrugated  at  apex,  a  clear  golden-yellow,  finely  dotted  and  streaked  with  gray,  washed 
with  fawn  at  either  pole;  flesh  white,  semi-fine  and  melting,  rather  dry  and  gritty;  juice 
insufficient,  sweet,  having  a  pleasant  aroma;  second  or  even  third  when  especially  deficient 
in  juice;  Nov.  and  Dec. 
Isabella,  i.  Mass.  Hort.  Soc.  Rpt.  46.  1866. 

A  seedling  raised  by  S.  A.  Shurtleff,  Brookline,  Mass.;  it  fruited  first  in  1866.     Fruit 
medium,  pyriform,  light  green  blushed  with  red  on  the  side  next  the  sun;  flesh  white,  juicy, 
sprightly,  agreeable;  Oct. 
Isabelle  de  Maleves.     i.  Guide  Prat.  97 .     1876.    2.  Mas  Pom.  Gen.  5:81,  fig.  329.     1880. 

This  pear  is  No.  43  in  Les  fruits  du  jardin  Van  Mons  by  M.  Bivort  but  is  stated 
by  Mas  to  have  been  obtained  by  Gre"goire,  Jodoigne,  Bel.  Fruit  small  or  nearly  medium, 
fig-like  in  form,  i.  e.,  ovate-conic,  regular  in  contour,  a  lively  green  speckled  with  gray  dots, 
some  russet  around  each  pole;  at  maturity  the  green  becomes  yellowish;  flesh  whitish, 
melting,  juicy,  vinous,  refreshing;  first;  end  of  July  and  early  Aug. 
Island,  i.  Field  Pear  Cult.  273.  1858.  2.  Downing  Fr.  Trees  Am.  788.  1869. 

Originated  with  Cornelius  Bergen  on  Bergen  Island  adjoining  Long  Island  about  1848. 
Fruit  medium,  short-pyriform  inclining  to  turbinate,  often  turbinate  or  Bergamot-shaped, 
pale  yellow,  netted,  sprinkled,  and  patched  with  russet,  covered  thickly  with  small  brown 
spots  and  slightly  shaded  with  crimson  where  exposed  to  the  sun;  flesh  white,  a  little 
granular,  juicy,  melting,  with  a  sprightly,  perfumed,  somewhat  aromatic  flavor;  very  good; 
Sept.  and  Oct. 
Italienische  Winterbergamotte.  i.  Dochnahl  Fw/zr.  Obstkunde  2:74.  1856. 

Italy,    1819.     Fruit  medium,    turbinate,   slightly  bossed,   light   green   changing  to 
yellowish-green,  often  blushed  with  brown,  speckled  with  numerous  fine,  brown  dots; 
flesh  yellowish,  coarse-grained,  juicy,  melting  and  sweet;    third  for  the  table,  first  for 
kitchen;  Apr.  and  May. 
Ives.     i.  Field  Pear  Cult.  273.     1858.     2.  Downing  Fr.  Trees  Am.  788.     1869. 

Raised  by  Dr.  Eli  Ives,  New  Haven,  Conn.     Fruit  small  to  medium,  rather  globular, 
greenish,  brownish-red  cheek;  flesh  melting,  sugary,  juicy;  good;  Sept. 
Ives  August,     i.  Downing  Fr.  Trees  Am.  788.     1869. 

Raised  by  Dr.  Eli  Ives.     Fruit  medium,  oblong-obtuse-pyriform,  green,  with  a  brown- 
ish-red cheek;  flesh  greenish-white,  semi-melting,  juicy,  rather  astringent;  good;  Aug. 


426  THE    PEARS   OF   NEW   YORK 

Ives  Bergamotte.     i.  Field  Pear  Cult.  273.     1858.     2.  Downing Fr.  Trees  Am.  788.     1869. 

Originated  by  Dr.  Eli  Ives.     Fruit  medium  or  small,  globular,  greenish-yellow  with 
some  traces  of  russet;  flesh  rather  coarse,  buttery,  melting,  juicy,  vinous;  good;  Sept. 
Ives  Seedling,     i.  Field  Pear  Cult.  273.     1858.    2.  Elliott  Fr.  Book  392.     1859. 

Raised  by  Dr.  Eli  Ives.     Fruit  nearly  medium,  rather  globular,  greenish-yellow, 
shaded  with  crimson;  flesh  whitish,  coarse  and  granular,  melting,  juicy,  with  a  refreshing 
sugary  flavor,  perfumed;  good;  Sept. 
Ives  Virgalieu.     i.  Field  Pear  Cult.  273.     1858.    2.  Elliott  Fr.  Book  392.     1859. 

Raised  by  Dr.  Eli  Ives.     Fruit  below  medium,  pyriform,  greenish  blushed  with  dull 
crimson;  flesh  whitish,  granular,  juicy,  sweet,  vinous,  buttery  and  melting;  good  to  very 
good;  Oct. 
Ives  Winter,     i.  Downing  Fr.  Trees  Am.  575.     1857.    2.  Ibid.  789.     1869. 

Raised  by  Dr.  Eli  Ives.     Fruit  medium,  depressed-pyriform,  yellowish,   sprinkled 
with  russet  spots;  flesh  white,  coarse,  granular;  cooking;  Dec. 
Ives  Yale.     i.  Downing  Fr.  Trees  Am.  789.     1869. 

Raised  by  Dr.  Eli  Ives.     Fruit  medium,  globular,  mammillate  at  base  of  stem,  dull 
greenish-yellow,  blushed  with  brownish-crimson  in  the_sun;  flesh  greenish-white,  moderately 
juicy;  good;  early  Aug. 
Jablousky.     i.  Dochnahl  Fw/tr.  Obstkunde  2:28.     1856. 

Originated  at  Wittenberg,  Ger.,  in  1799.     Fruit  small,  nearly  round,  symmetrical; 
skin  smooth  and  polished,  greenish-yellow  turning  to  light  waxy  yellow,  often  slightly 
blushed;  flesh  semi-melting  and  rather  coarse,  having  a  musky  aroma;  second  for  the 
table,  first  for  culinary  uses,  first  for  market;  Sept. 
Jackson,     i.  Downing  Fr.  Trees  Am.  512.     1857.    2.  Elliott  Fr.  Book  392.     1859. 

Origin,  New  Hampshire.     Fruit  medium,  obovate,  short-pyriform,  pale  yellow,  some- 
what russeted;  flesh  white  and  juicy,  brisk,  vinous;  good  to  very  good;  Sept. 
Jackson  Elizabeth,     i.  Downing  Fr.  Trees  Am.  789.     1869. 

Originated  with  S.  S.  Jackson,  Cincinnati,  Ohio.     Fruit  medium,  globular-obovate- 
pyriform,  greenish-yellow,  tinged  with  crimson  on  the  sunny  side  and  thickly  dotted  with 
russet;  flesh  whitish,  juicy,  melting,  sweet,  pleasant  and  slightly  aromatic;  good  to  very 
good;  Sept. 
Jacqmain.     i.  Leroy  Diet.  Pom.  2:292,  fig.     1869. 

From  Simon  Bouvier,  Jodoigne,  Bel.,  about  1835.  Fruit  above  medium,  long-tur- 
binate,  obtuse,  swelled  at  middle  circumference,  smaller  on  one  side  than  the  other;  skin 
rugose,  thick,  greenish,  dotted  with  clear  gray  and  sometimes  vermilioned  on  the  side 
exposed  to  the  sun;  flesh  greenish- white,  coarse,  semi-breaking,  gritty;  juice  sufficient, 
sugary  without  any  pronounced  perfume;  third;  Oct. 
Jacques  Chamaret.  i.  Leroy  Diet.  Pom.  2:293,  %•  l869- 

From  the  last  seed  beds  made  at  Laval,  France,  in  1837  or  1838  by  Leon  Leclerc. 
Fruit  above  medium,  turbinate,  slightly  obtuse,  mammillate  at  base,  bossed  at  summit, 
clear  yellow,  dotted  and  stained  with  russet;  flesh  white,  fine,  semi-melting,  watery,  rather 
granular  at  center;  juice  abundant,  sweet,  very  sugary  and  perfumed;  first;  Nov. 


•  THE  PEARS  OF  NEW  YORK  427 

Jacques  Mollet.     i.  Guide  Prat.  97.     1876. 

Published  by  Boisbunel  in   1866.    Fruit   medium  or  large,   oblong;  first;  Nov.  to 
Feb. 
Jakobsbirne.     i.  Dochnahl  Fii/zr.  Obstkunde  2:15.     1856. 

Reported  from  Wetterau.  Fruit  medium,  long,  green,  changing  to  yellow,  some 
brown-russet  and  very  fine  dots;  flesh  very  sugary,  balsamic,  mild  and  tender;  first  for 
dessert,  domestic  and  market  uses;  Sept. 

Jalousie,     i.  Duhamel  Trait.  Arb.  Fr.  2:211,  PI.  XLVII,  fig.  3.     1768.    2.  Hogg  Fruit 
Man.  596.     1884. 

This  is  one  of  the  oldest  French  pears,  having  been  mentioned  by  the  naturalist 
Dale'champ  before  1586  and  thought  by  him  to  have  come  from  the  Romans.  Merlet 
mentioned  it  in  1667.  Fruit  rather  large,  obovate  and  sometimes  obtuse-pyriform;  skin 
rough  to  the  touch,  yellowish-green,  very  much  covered  with  cinnamon-colored  russet, 
ruddy  on  the  sun-exposed  side,  and  singularly  marked  with  conspicuous,  lighter-colored 
specks,  which  are  slightly  raised;  flesh  white,  melting,  juicy,  sugary,  sourish,  having  a 
pleasant  flavor;  hardly  first  class;  Oct. 
Jalousie  de  la  Reole.  i.  Guide  Prat.  97.  1876. 

Fruit  medium;  flesh  fine,  very  melting,  very  sugary;  delicious;  Nov.  to  Jan. 
Jalousie  Tardive.     i.  Leroy  Diet.  Pom.  2:297,  fig-     1869. 

Origin  unknown,  but  it  was  among  the  first  trees  planted  in  the  garden  of  the  Horti- 
cultural Society  of  Maine-et-Loire,  Fr.,  on  its  creation  in  1833.  Fruit  large,  variable, 
long-turbinate,  more  or  less  obtuse,  or  very  long-ovate,  bossed  and  contorted,  depressed 
at  both  poles,  clear  russet  extensively  washed  with  red-brown;  flesh  breaking;  first  for 
cooking;  Feb.  and  Mar. 
Jalvy.  i.  Leroy  Diet.  Pom.  2:299,  fig.  1869. 

Fruit  above  medium,  long,  slightly  obtuse,  swelled  at  the  middle,  contracted  at  both 
ends  especially  at  the  summit ;  skin  rough  to  the  touch,  yellowish-green,  dotted  and  reticu- 
lated with  gray,  washed  with  clear  brown-russet  on  the  side  next  the  sun  and  bearing 
some  black  stains;  flesh  whitish,  fine,  semi-melting,  free  from  grit,  but  apt  to  rot  quickly; 
juice  abundant,  refreshing,  sugary;  second,  Jan. 
Jaminette.  i.  Kenrick  Am.  Orch.  195.  1832.  2.  Pom. France^:  No.  116,  PI.  116.  1865. 

From  a  seedling  in  the  garden  of  M.  Pyrolle  early  in  the  nineteenth  century.  Fruit 
medium,  turbinate-obtuse,  pale  yellowish-green,  dotted  and  reticulated  all  over  with  gray- 
russet;  flesh  yellowish,  semi-fine  and  semi-melting,  very  juicy,  sugary,  vinous  and  aromatic 
on  light  soils,  but  insipid  and  without  perfume  on  clayey  and  humid  land;  first;  Nov.  to 
Jan. 
Jansemine.  I.  Card.  Chron.  271.  1865.  2.  Leroy  Diet.  Pom.  2:302,  fig.  1869. 

The  origin  of  Jansemine  is  unknown  but  it  has  been  cultivated  in  the  neighborhood  of 
Bordeaux  for  some  300  years.  Fruit  below  medium  or  rather  small,  short-turbinate  or 
globular-conic,  grass-green,  dotted  with  gray-russet  and  clouded  with  clear  maroon  on  the 
side  of  the  sun;  flesh  greenish- white,  semi-fine,  granular  at  the  center,  slightly  breaking, 
juicy,  sugary  and  pleasantly  perfumed;  rather  good,  but  not  first;  July. 


428  THE   PEARS   OF   NEW   YORK 

Japan,     i.  Horticulturist  23: 71,  fig.  34.     1868. 

Raised  by  Gideon  Ross,  Westfield,  N.  J.,  from  seeds  found  in  the  trunk  of  his  nephew 
who  died  on  his  way  from  Japan.     Fruit  medium,  oblate;  skin  rough,  reddish-russet-yellow 
with  large  light-colored  specks ;  flesh  coarse,  gritty,  firm,  with  a  consistence  and  flavor  much 
like  that  of  a  delicate  quince;  of  no  value  for  dessert;  Oct.  to  Feb. 
Japan  Golden  Russet,     i.  Thomas  Am.  Fruit  Cult.  770.     1903. 

Golden  Russet.    2.  Cornell  Sta.  Bui.  332:482,  fig.  162.     1914. 

Canners  Japan.    3.  Huntsville  Nurs.  Cat.  5.     1915. 

Said  to  closely  resemble  Gold  Dust  and  Japan  Wonder.  Tree  very  hardy  and  a  young 
bearer,  often  blossoming  the  first  year  and  setting  the  fruit  the  second.  Fruit  large  to 
medium,  apple-shaped,  rather  flat,  regular,  light  lemon-yellow,  with  many  fine  dots,  rus- 
seted,  especially  about  the  stem;  flesh  juicy,  aromatic,  slightly  sweetish;  poor;  texture 
coarse;  Oct. 
Japan  Wonder,  i.  Cornell  Sta.  Bui.  332:483.  1913. 

Japanese,  introduced  to  this  country  by  Doctor  Whitaker,  who  says  of  it:  "  the  fruit 
is  rather  flat,  large,  apple-like;  color  light  yellow,  with  many  white  dots  covering  the  entire 
surface;  flesh  white,  brittle,  juicy,  poor  in  quality.     Tree  an  open  grower." 
Japanese  Sand.     i.  Cornell  Sta.  Bui.  332:483.     1913. 

Fruit  medium,  apple-shaped,  lemon-yellow,  with  russet  dots;  flesh  hard,  flavor  much 
like  Daimyo;  poor;  late  Oct. 
Jargonelle  d'Automne.     i.  Guide  Prat.  97.     1876. 

On  trial  with  Messrs.  Simon-Louis  at  Metz,  Lorraine,  in  1876.     Fruit  medium,  fusi- 
form, long,  yellow,  sometimes  washed  with  red;  flesh  very  fine,  very  melting  and  juicy; 
excellent;  Oct.  and  Nov. 
Jaune  Hative.     i.  Guide  Prat.  282.     1876.     2.  Duhamel  Trait.  Arb.  Fr.  2:244.     i?68. 

Gelbe  Fruhbirne.     3.  Dochnahl  Fw/zr.  Obstkunde  2:41.     1856. 

French.     Fruit  small,  pyriform,  flattened  at  the  lower  end,  obtuse  at  the  apex,  yellow- 
green;  flesh  white,  coarse,  sprightly,  slightly  perfumed;  juice  deficient;  of  value  only  on 
account  of  its  early  season;  July. 
Jaune  de  Merveillon.     i.  Mas  Pom.  Gen.  7:189,  fig.  581.     1881. 

An  old  French  variety.  Fruit  very  small,  turbinate,  pale  green,  free  from  dots  or 
marks,  changing  at  maturity  to  pale  yellow,  golden  on  the  side  next  the  sun;  flesh  white, 
tinted  with  yellow  beneath  the  skin,  fine,  semi-breaking,  possessing  sufficient  juice,  sugary, 
and  refreshing,  with  an  agreeable  perfume  of  musk;  good;  beginning  of  July. 
Jean  Baptist.  I.  Dochnahl  Fw/zr.  Obstkunde  2:61.  1856.  2.  Leroy  Diet.  Pom.  2:305,  fig. 
1869. 

A  seedling  raised  at  Ath,  Hainaut,  Bel.;  first  described  in  1833.  Fruit  large,  obtuse- 
conic;  skin  rough,  grass-green,  spotted  with  clear  brown  and  stained  with  gray-russet; 
flesh  yellowish,  semi-melting  and  semi-fine,  juicy,  sugary,  scented  and  delicate;  second  for 
the  table,  first  for  culinary  purposes;  Oct.  and  Nov.  (Leroy);  Jan.  and  Feb.  (Dochnahl). 
Jean-Baptiste  Bivort.  i.  Ann.  Pom.  Beige  6:45,  fig.  1858.  2.  Downing  Fr.  Trees  Am. 
780.  1869. 

Originated  at  Geest-Saint-R6my  in  1847.     Fruit  rather  large,  regular  turbinate,  bright 


THE    PEARS   OF   NEW   YORK  429 

green  becoming  partially  yellow  at  maturity,  marked  and  dotted  with  gray-russet;  flesh 
white,  melting,  buttery,  juicy,  sugary  and  highly  aromatic;  Nov. 
Jean-Baptiste  Dediest.     i.  Mas  Pont.  Gen.  6:23,  fig.  396.     1880. 

Obtained  by  M.  Xavier  Gre'goire,  Jodoigne,  Brabant;  first  reported  in  1839.     Fruit 
medium,  globular;  flesh  fine,  juicy,  sugary;  good;  spring  until  July. 
Jean  Cortineau.     i.  Guide  Prat.  97.     1876.     2.  Ibid.  68.     1895. 

On  trial  in  the  orchards  of  Messrs.  Simon-Louis,  Metz,  Lorraine,  in  1876  and  rated  by 
them  in  1895  as  a  third-class  summer  pear.     Fruit  medium,  globular,  yellowish-green, 
spotted  with  red  on  the  sun-exposed  side;  flesh  white,  sugary;  good;  mid- Aug. 
Jean  Laurent,     i.  Guide  Prat.  97.     1876.    2.  Ibid.  94.     1895. 

On  trial  with  Messrs.  Simon-Louis  at  Metz  in  1895.     Tree  of  remarkable  fertility; 
suitable  for  large  orchards.     Fruit  small  or  medium;  flesh  breaking;  first  for  culinary  pur- 
poses; Dec.  to  June. 
Jean  Sano.     i.  Guide  Prat.  94.     1895. 

Sent  out  by  M.  Daras  de  Naghin,  Antwerp,  Bel.,  and  on  trial  in  the  orchards  of  Messrs. 
Simon-Louis,  Metz,  Lorraine,  in  1895.     Fruit  medium  or  rather  large;  flesh  semi-fine, 
very  sugary  and  aromatic;  Nov.  and  Dec. 
Jean  de  Witte.     i.  Mag.  Hart.  7:286.     1841.    2.  Leroy  Diet.  Pom.  2:307,  fig.     1869. 

Passe  Colmar  Francois.    3.  Ann.  Pom.  Beige  8: 7,  fig.     1860. 

Raised  at  Brussels  early  in  the  nineteenth  century  by  M.  Witzthumb,  director  of  the 
Botanical  Garden.  Fruit  below  but  sometimes  up  to  medium,  globular  or  turbinate, 
irregular,  surface  bossed  and  undulated,  greenish,  dotted  and  marbled  with  a  more  or  less 
gray-russet;  flesh  white,  semi-fine,  melting,  extremely  juicy,  sugary,  perfumed,  with  a 
buttery  flavor,  quite  delicious;  first;  Dec. 
Jeanne,  i.  Guide  Prat.  94.  1895. 

On  trial  with  Messrs.  Simon-Louis,  Metz,  Lorraine,  in  1895,  having  been  received  by 
them  from  M.  Daras  de  Naghin,  Antwerp,  Bel.     Fruit  large  or  very  large,  oWong-obovate; 
flesh  semi-melting,  nearly  breaking,  juicy,  sugary  and  aromatic;  Nov. 
Jeanne  d'Arc.     i.  Rev.  Hort.  518,  fig.     1904. 

Obtained  by  A.  Sannier,  Rouen,  Fr.,  from  a  seedling  of  Beurre"  Diel  fertilized  with  the 
Doyenne1  du  Cornice.  Placed  in  commerce  in  1893,  and  recommended  by  the  Pomological 
Society  of  France  ten  years  later.  Fruit  large,  obtuse,  rather  of  the  aspect  of  the  Duchesse 
d'Angouleme;  skin  slightly  rough,  pale  lemon-yellow,  tinted  with  rose  on  the  side  exposed 
to  the  sun,  speckled  with  rose,  some  marks  of  fawn  color;  flesh  white,  granular  about  the 
core,  fine,  melting,  very  juicy,  saccharine,  acidulous,  agreeable,  only  slightly  perfumed; 
good;  Oct.  and  Nov. 
Jefferson,  i.  Downing  Fr.  Trees  Am.  791.  1869.  2.  Am.  Pom.  Soc.  Rpt.  119.  1873. 

In  a  Report  from  Georgia  to  the  American  Pomological  Society  in  1873,  P.  Barry 
wrote  of  a  Jefferson  pear  as  a  native  of  Alabama  and  an  early  summer  fruit.  Downing 
gives  the  following  description  of  a  pear  of  the  same  name  originating  in  Mississippi.  Fruit 
large,  roundish-obtuse-pyriform,  straw-color,  shaded  with  red  in  the  sun,  and  dotted  with 
small  green  dots;  flesh  white,  not  juicy,  sweet,  coarse,  decays  quickly  at  core,  not  highly 
flavored;  Aug. 


43O  THE    PEARS   OF   NEW   YORK 

Jersey  Gratioli.     i.  Hogg  Fruit  Man.   598.     1884.     2.  Bunyard  Handb.  Hardy  Fr.   182. 
1920. 

In  the  Island  of  Jersey  this  is  known  as  the  Gratioli  and  was  at  the  beginning  of  the 
nineteenth  century  grown  in  England  under  that  name.  But  as  Gratioli  is  the  Italian 
name  of  Bon  Chretien  d'fite",  the  name  was  changed  in  England  to  "Jersey  Gratioli."  Fruit 
above  medium,  globular-obovate,  greenish-yellow,  covered  with  large,  rough,  russet  spots, 
tinged  with  pale  brown  next  the  sun;  flesh  yellowish-white,  very  melting,  rich,  sugary, 
vinous,  sprightly;  a  dessert  pear  of  the  highest  excellence. 
Jerusalem,  i.  Parkinson  Par.  Ter.  593.  1629. 

"  The  peare  of  Jerusalem,  or  the  stript  pear,  whose  barke  while  it  is  young,  is  as  plainly 
seene  to  be  stript  with  greene,  red,  and  yellow,  as  the  fruit  it  selfe  is  also,  and  is  of  a  very 
good  taste:  being  baked  also,  it  is  as  red  as  the  best  Warden,  whereof  Master  William  Ward 
of  Essex  hath  assured  mee,  who  is  the  chiefe  keeper  of  the  King's  Granary  at  Whitehall." 
Jeschil  Armudi.  i.  Kenrick  Am.  Orch.  133.  1841. 

A  Turkish  variety,  probably  of  small  value.     Fruit  medium,  pyriform,  greenish-yellow; 
flesh  sweet,  perfumed ;  mid-season. 
Jewel,     i.  Am.  Pom.  Soc.  Rpt.  135.     1920. 

Originated  with  Captain  Bankhead  near  Edgewood,  Mo.,  about  1860.     Said  to  be 
productive  and  not  to  have  blighted. 
Jewess,     i.  Leroy  Diet.  Pom.  2:311,  fig.     1869.     2.  Hogg  Fruit  Man.  598.     1884. 

From  a  seedling  raised  by  Major  EspeYen,  Mechlin,  Bel.,  and  so  named  because  the 
tree  grew  on  a  wall  fronting  the  Rue  des  Juifs  (street  of  the  Jews).  It  first  fruited  in  1843. 
Fruit  medium,  ovate,  always  a  little  bossed  and  more  swelled  on  one  side  than  on  the  other, 
uniformly  pale  yellow,  dotted,  veined,  and  mottled  with  gray-russet  and  often  slightly 
roseate  on  the  side  next  the  sun;  flesh  yellowish,  buttery,  melting,  very  juicy,  sugary  and 
rich ;  first ;  Nov.  to  Feb. 
John  Cotton,  i.  Mass.  Hort.  Soc.  Rpt.  32.  1862.  2.  Ibid.  45.  1866. 

A  seedling  raised  by  S.  A.  Shurtleff,  Brookline,  Mass.,  and  fruited  in  1862.     Fruit 
below  medium,  turbinate,  green ;  flesh  fine-grained,  slightly  acid ;  good  market  pear,  ripens, 
well  and  bears  abundantly;  Sept. 
John  Griffith,     i.  Downing  Fr.  Trees  Am.  791.     1869. 

Originated   in   Westchester    Co.,    N.    Y.     Fruit    medium,    globular-obovate-obtuse- 
pyriform,  greenish-yellow,  with  numerous  brown  dots,  nettings  and  patches  of  russet; 
flesh  whitish,  coarse,  wanting  in  juice,  melting,  sweet,  pleasant ;  good ;  Sept. 
John  Monteith.     i.  Hogg  Fruit  Man.  598.     1884. 

A  good  quality  pear  esteemed  highly  in  Perthshire,  Scotland.     Fruit  medium,  angular 
toward  the  calyx  where  it  becomes  rather  f oursided ;  skin  bright  green  changing  to  yellow- 
ish-green at  maturity;  flesh  greenish-yellow,  melting,  buttery,  sweet  and  pleasantly  flavored; 
good. 
John  Williams,     i.  Am.  Pom.  Soc.  Rpt.  in.     1873.     2.  Ibid.  37,  136.     1875. 

An  old  American  variety  but  not  propagated  until  about  1870.  In  1875  it  was  reported 
to  be  the  best  winter  pear  for  Tennessee.  Fruit  large,  pyriform,  clear  yellow  washed  with 
red;  flesh  white,  very  juicy,  sugary,  vinous  and  perfumed;  good;  Nov.  and  Dec. 


THE   PEARS   OF   NEW   YORK  43 l 

Johonnot.     i.  Kenrick  Am.  Orch.  177.     1832.     2.  Mag.  Hart.  13:484,  fig-  40.     1847 

Raised  by  George  S.  Johonnot,  Salem,  Mass.,  and  first  came  unto  bearing  about  1823. 
Fruit  medium,  globular-obovate,  irregular,  swollen  on  one  side,  hardly  tapering  to  the  stem; 
skin  slightly  rough,  very  thin,  pale  greenish-yellow,  partially  covered  with  dull  russet, 
and  a  little  browned  on  the  sunny  side;  flesh  white,  coarse,  melting  and  very  juicy,  rich, 
brisk,  with  a  delicious,  musky  aroma;  core  large  and  slightly  gritty;  good;  Sept. 
Joie  du  Semeur.  i.  Guide  Prat.  94.  1895. 

Issued  from  a  seed  bed  of  Josephine  de  Malines,  which  fruit  it  resembles  in  size  and 
form,  and  was  disseminated  by  M.  Daras  de  Naghin,  Antwerp,  Bel.     Flesh  fine,  melting, 
saccharine  and  aromatic;  Nov. 
Jolie  Lille  de  Gust.     i.  Downing  Fr.  Trees  Am.  792.     1869. 

Belgian.     Fruit  small,  globular,  acute-pyriform,  pale  yellow  shaded  with  crimson; 
flesh  white,  coarse,  dry;  of  no  value  except  for  its  beauty;  Sept. 
Joly  de  Bonneau.     i.  Guide  Prat.  97.     1876.     2.  Hogg  Fruit  Man.  599.     1884. 

First  published  by  de  Jonghe.     Fruit  medium  or  above,  curved  obovate,  pale  green, 
strewed  with  spots  and  veins  of  brown-russet;  flesh  reddened,  or  white  with  a  pink  tinge, 
fine,  melting,  juicy,  sugary,  vinous;  first;  Dec. 
Jonah,     i.  Mag.  Hart.  15:70.     1849. 

Known  early  in  the  last  century  in  the  city  of  New  Haven,  Conn.,  and  said  to  be  one 
of  the  parents  of  Howell.     Fruit,  "  a  very  hard  and  tough  winter  pear,  producing  enormous 
crops  every  year  that  seldom  becomes  mellow  and  fit  for  dessert  fruit,  but  when  it  does, 
it  is  very  good,  being  full  of  rich,  subacid,  slightly  astringent  juice." 
Jones,     i.  Downing  Fr.  Trees  Am.  515.     1857.     2.  Ibid.  79,  fig.     1869. 

Originated  at  Kingsessing,  near  Philadelphia.  Fruit  medium  or  below,  pyriform, 
broad  at  calyx,  tapering  to  the  stem  which  meets  it  by  a  fleshy  junction;  yellow  shaded 
with  russet,  bright  cinnamon  on  the  sunny  side;  flesh  coarse,  granular,  buttery,  sugary, 
brisk  and  vinous;  very  good;  were  it  a  little  larger  would  be  one  of  the  most  valuable; 
Oct. 
Joseph  Lebeau.  I.  Guide  Prat.  97.  1876. 

Originated  by  Dr.  Nelis.     Fruit  large;  flesh  melting;  first;  Mar.  and  Apr. 
Joseph  Staquet.     i.  Leroy  Diet.   Pom.  2:309,  fig.     1869.     2.  Downing  Fr.   Trees  Am. 

793-     l869- 

Obtained  by  Bivort  from  a  seed  bed  made  at  Fleurus,  Bel.,  in  1844.     Fruit  medium, 
often  smaller,  pyriform,  somewhat  obtuse;  skin  fine,  tender,  dull  green  passing  to  dark 
yellow,  dotted,  veined  and  stained  with  fawn;  flesh  whitish,  fine,  melting;  juice  sufficient, 
sugary,  with  a  rather  delicate  aroma;  second;  end  of  Aug.  and  early  Sept. 
Josephine  de  Binche.     i.  Guide  Prat.  no.     1876. 

Described  in  1869.     Fruit  medium,  globular-turbinate,  bright  yellow  ground  washed 
with  brown;  flesh  semi-melting,  very  juicy,  sugary,  with  an  exquisite  flavor;  first;  Nov. 
and  Dec. 
Josephine  de  Maubrai.     i.  Card.  Chron.  N.  S.  18:183.     1882. 

Fruit  medium,  globular-turbinate;  flesh  fine,  melting,  juicy,  sugary;  first;  Nov    to 
Jan. 


432  THE    PEARS   OF    NEW   YORK 

Josephsbirne.     i.  Dochnahl  Fw/zr.  Obstkunde  2:166.     1856. 

Austrian.     Published  in  1819.     Fruit  medium,  obtuse-conic,  light  green  turning  to 
yellowish,  often  somewhat  blushed;  flesh  granular,  semi-melting,  sweet;  third  for  table, 
first  for  kitchen;  Sept. 
Joyau  de  Septembre.     i.  Rev.  Hort.  501,  fig.  152.     1897. 

Obtained  by  A.  HeVault,  Angers,  Fr.,  and  first  published  in  1870.     Fruit  medium,  turbi- 
nate,  obtuse,  curved,  golden  yellow  at  maturity,  slight  greenish  near  the  summit,  dotted 
with  gray  and  often  marbled  with  bronze-russet;  flesh  white,  fine,  free  from  grit,  melting, 
very  juicy,  sugary,  pleasantly  acid  and  perfumed;  first;  Sept.  and  Oct. 
Judge  Andrews,     i.  Downing  Fr.  Trees  Am.  794.     1869. 

Originated    in    Pennsylvania.     Fruit   medium,    oblong-obovate-pyriform,    yellowish, 
traced  and  mottled  with  red  in  the  sun;  flesh  coarse,  breaking,  dry;  of  no  value;  Sept. 
Jules  d'Airoles  (Gre"goire).     i.  Mas  Pom.  Gen.  1:105,  ng-  S3-     1872. 

Raised  by  M.  Xavier  Gre'goire,  Jodoigne,  Bel.,  and  first  published  in  1857.  Fruit 
medium  or  rather  large,  spherical  but  somewhat  irregular,  often  a  little  bossed  or  deformed 
in  contour;  skin  rather  firm  and  rough  to  the  touch,  bright  green  speckled  with  very 
numerous,  irregular,  blackish  dots;  at  maturity  the  basic  green  becomes  whitish-yellow; 
flesh  white,  semi-fine,  buttery,  melting,  gritty  at  center;  juice  abundant,  sugary,  slightly 
acid  and  perfumed;  good;  Oct. 

Jules  d'Airolles  (Leclerc).     i.  Leroy  Diet.  Pom.  2:312,  fig.     1869.     2.  Hogg  Fruit  Man. 
599.     1884. 

Obtained  in  1836  by  L£on  Leclerc,  Laval,  Mayence,  Fr.     Fruit  rather  large,  long-conic, 
greenish-yellow  washed  with  carmine;  flesh  semi-melting,  very  sugary,  juicy  and  perfumed: 
first;  beginning  of  winter. 
Jules  Blaise.     i.  Leroy  Diet.  Pom.  2:315.     1869.     2.  Guide  Prat.  73.     1876. 

Stated  to  have  been  a  gain  of  M.  Millet,  Nancy,  Fr.,  and  to  have  been  known  also  as 
the  Bonne-Gris  de  Nancy.     Fruit  small  or  medium,  pyriform,  mottled  and   dotted  all 
over  with  fawn;  flesh  yellowish,  buttery,  melting,  juicy,  sugary,  perfumed,  refreshing; 
first;  Oct. 
Jules  Delloy.     i.  Hogg  Fruit  Man.  600.     1884. 

Fruit  rather  small,  globular-obovate,  yellow  covered  with  speckles  and  network  of 
cinnamon-russet;  flesh  melting,  pasty,  flavorless;  inferior;  Dec. 
Julie  Duquet.     i.  Leroy  Diet.  Pom.  2:316,  fig.     1869. 

Originated  at  Chalons-sur-Marne,  Fr.,  about  the  year  1860.     Fruit  medium,  globular- 
oblate,  dark  yellow  stained  and  dotted  with  fawn;  flesh  whitish,  breaking,  granular;  juice 
sufficient,  insipid;  third  for  dessert,  second  for  the  cuisine;  end  of  Apr.  to  end  of  June. 
Julienne,     i.  Downing  Fr.  Trees  Am.  340.     1845.     2.  Ibid.  794.     1869. 

A  beautiful  and  productive  fruit  and  profitable  for  the  market.     Fruit  medium  but 
varying  on  different  soils,  obovate,  regularly  formed,  very  smooth,  skin  fair,  clear  bright 
yellow  all  over;  flesh  white,  rather  firm  at  first,  semi-buttery,  sweet,  moderately  juicy,  rich, 
sprightly;  should  be  gathered  a  few  days  before  ripe  and  kept  in  the  house;  Aug. 
Juvardeil.     i.  Leroy  Diet.  Pom.  2:317,  fig.     1869. 

Originated  at  Juvardeil,  Maine-et-Loire,  Fr. ;  its  age  is  unknown.     Fruit  below  medium 


THE  PEARS  OF  NEW  YORK  433 

though  occasionally  rather  larger,  turbinate,  regular  in  form,  slightly  obtuse,  swelled  at 
the  base,  pale  yellow,  evenly  dotted  with  russet  and  slightly  tinged  with  rose  on  the  side 
next  the  sun;  flesh  white,  semi-fine  and  breaking,  gritty  about  the  core;  juice  plentiful, 
sugary,  acidulous  and  scented;  second;  Nov.  and  Dec. 
Kaestner.     i.  Guide  Prat.  97.     1876. 

Belgian.     Raised  by  Van  Mons.     Fruit  medium  to  small,  oval,  lemon-yellow,  without 
russet,  small  light  brown  spots;  skin  scentless;  flesh  fine-grained,  melting,  very  juicy,  acid, 
sweet  and  aromatic;  good;  Sept. 
Kalchbirne.     i.  Loschnig  Mostbirnen  40,  fig.     1913. 

A  perry  pear  grown  throughout  Austria  and  the  Northern  Tyrol  though  under  various 
names.  Fruit  fairly  large  to  very  large,  long-pyriform,  crooked  toward  the  stalk;  skin 
smooth  and  shining,  green  turning  lemon-yellow  at  maturity,  with  a  rather  shining  red 
blush,  fine  green  dots;  flesh  whitish,  coarse,  very  juicy,  saccharine,  aromatic,  rather  astrin- 
gent, slightly  acid;  among  the  richest  of  the  wine  pears;  Sept. 
Kalmerbirne.  I.  Dochnahl  Fuhr.  Obstkunde  2:53.  1856. 

Dutch,  published  1758.  Fruit  large,  conic,  slightly  obtuse,  yellow  flecked  with  brown; 
flesh  rather  tender  and  succulent,  sweet  and  agreeable;  second  for  table,  first  for  culinary 
use;  Aug. 

Kamper-Venus.     i.  Oberdieck  Obst-Sort.  300.     1881.    2.  Mas  Pom.  Gen.  7:49,  fig.  505. 
1881. 

Camperveen.    3.  Leroy  Diet.  Pom.  1:556,  fig.     1867. 

Of  ancient  and  unknown  origin.  The  Kamper-Venus  has  been  cultivated  in  Holland 
for  some  centuries  and  a  Dutch  writer,  De  Lacour,  writing  in  1752,  said,  as  M.  Leroy  thinks, 
that  "  the  Romans  possessed  it  and  called  it  the  Pear  of  Venus."  Fruit  large,  pyriform, 
obovate,  smooth,  shining,  very  pale  green,  sprinkled  with  dark  brown  spots;  at  maturity 
the  green  changes  to  a  beautiful  bright  lemon-yellow,  marbled  on  the  side  of  the  sun  with 
red;  flesh  white,  rather  fine,  firm,  melting;  juice  abundant,  vinous,  acidulous,  perfumed; 
first  class  for  kitchen  use;  winter. 
Kathelenbirne.  i.  Oberdieck  Obst-Sort.  301.  1881. 

German.     Fruit  small,  in  form  of  an  orange  and  Bergamot;  surface  polished,  grass-green 
becoming  rather  golden,  russeted,  without  any  red  blush;  flesh  yellowish-white,  juicy, 
aromatic;  best  for  household  use;  Oct.  and  Nov.,  6  weeks. 
Katy.     i.  Pearfield  Nursery  Cat.  5.     1910. 

Said  to  have  originated  at  New  Ulm,  Tex.,  and  to  be  a  seedling  of  Le  Conte.     It  is 
reported  that  the  tree  is  a  rapid,  upright  grower,  and  an  early  and  abundant  bearer;  and 
that  the  fruit  resembles  Howell  in  size,  shape,  and  color,  and  is  very  juicy,  buttery  and 
refreshing,  with  a  pleasant  vinous  flavor. 
Keiser.     i.  Lindley  Guide  Orch.  Card.  377.     1831. 

Fruit  medium,  turbinate,  gradually  tapering  from  the  middle  to  the  stalk,  pale  green 
becoming  yellowish-green,  thickly  sprinkled  with  small,  gray-russety  specks,  and  russet 
around  the  stalk:  flesh  greenish-white,  a  little  gritty,  melting,  juicy,  saccharine,  without 
any  particular  flavor;  keeps  some  weeks  from  mid-Oct.;  hardy,  and  bears  plentifully  upon 

an  open  standard. 
28 


434  THE    PEARS   OF   NEW   YORK 

Kelsey.     i.  Horticulturist  23:363,  fig.  106.     1868.     2.  Downing  Fr.  Trees  Am.  794.     1869. 

About  1853  a  pear  seedling  came  up  in  the  garden  of  William  Kelsey,  Columbus, 
Ohio,  and  was  named  Kelsey.  Fruit  above  medium  to  large,  globular-obovate,  surface 
uneven,  dull  green  becoming  yellow  at  maturity,  traces  of  russet  all  over  the  fruit,  many 
small  dark  green  spots;  flesh  greenish-yellow,  melting,  sweet,  buttery,  juicy,  vinous,  slightly 
aromatic;  good;  Oct.  to  Feb.,  ripening  gradually. 

Kennedy,     i.  Cal.  Bd.  Hort.  Rpt.  74.     1891.    2.  Ragan  Norn.  Pear,  B.  P.  I.  Bui.  126: 
156.     1908. 

Originated  by  General  Bidwell,  Rancho  Chico,  Cal.     Fruit  globular-oblate,   small, 
russet;  flesh  tough,  gritty;  mid-season. 
Kentucky,     i.  Mich.  Sta.  Sp.  Bui.  27:22.     1904. 

Fruit  small,   turbinate,   obovate,   yellow,  russeted;  flesh  white,   melting,   granular, 
mild;  very  poor;  Sept. 
Kenyon.     I.  la.  Hort.  Soc.  Rpt.  523.     1904. 

Originated  at  McGregor,  Iowa,  about  1894.  Fruit  2  to  25  inches  in  diameter,  globular, 
begins  to  drop  in  September  or  October  and  then  apparently  of  no  account,  but  if  picked 
then  and  properly  cared  for  until  the  middle  of  November  or  later,  changes  in  color  from 
a  dark  green  to  a  golden  yellow  or  straw  color  and  is  tender,  juicy,  and  sweet,  with  a  very 
fine  flavor. 
Kermes.  i.  Dochnahl  Fuhr.  Obstkunde  2:141.  1856. 

Raised  by  Van  Mons,  1827.     Fruit  medium;  gourd-shaped,  green  becoming  yellowish- 
green,  speckled  with  russet;  flesh  yellowish- white,  semi-melting,  full  of  juice;  second  for 
dessert,  first  for  domestic  use;  Sept. 
Kilwinning.     i.  Mag.  Hort.  9:131.     1843.     2.  Hogg  Fruit  Man.  600.     1884. 

Fruit  medium,  oblong,  dark  green,  strewed  all  over  with  gray  dots,  with  some  patches 
of  russet,  brownish-red  next  the  sun,  changing  at  maturity  to  yellowish-green  and  a  livelier 
red;  flesh  yellowish- white,  tender,  pleasant,  with  a  strong  perfume;  second;  Oct. 
King.     i.  Downing  Fr.  Trees  Am.  794.     1869. 

Originated  at  Oswego,  N.  Y.  Fruit  medium  or  below,  globular-oblate-pyriform, 
greenish-brown  in  the  sun,  with  many  green  and  brown  dots;  flesh  whitish,  coarse,  semi- 
melting,  sweet;  good;  Sept.  and  Oct. 

King  Edward,     i.  Leroy  Diet.  Pom.  2:319,  fig.  1869.     2.  Hogg  Fruit  Man.  601.     1884. 
3.  Bunyard  Handb.  Hardy  Fr.  182.     1920. 

An  English  variety  cataloged  by  the  Horticultural  Society  of  London  in  1842.  Fruit 
enormous,  sometimes  53  in.  long  and  3^  wide,  pyriform,  gradually  tapering  to  the  stalk; 
skin  smooth  and  shining,  of  a  beautiful  grass-green  changing  to  yellow,  speckled  with  dark 
green  dots  on  the  shaded  side,  red  on  the  exposed  cheek;  flesh  yellowish,  buttery,  melting, 
very  juicy,  sweet  and  acidulous,  with  a  slight  rose-water  perfume;  good  for  cooking;  Sept. 
to  Nov. 
King  Seedling,  i.  Downing  Fr.  Trees  Am.  795.  1869.  2.  Thomas  Am.  Fruit  Cult.  770.  1903. 

Origin  uncertain  but  probably  American.  Fruit  medium,  oblate,  uneven,  yellowish- 
green,  rough;  flesh  granular,  whitish-green,  juicy,  sugary,  aromatic,  perfumed;  good;  Sept. 
and  Oct. 


THE  PEARS  OF  NEW  YORK  435 

King  Sobieski.     I.  Ragan  Norn.  Pear,  B.  P.  I.  Bui.  126:156,  232.     1908. 

Fruit  medium,  obtuse-pyriform,  yellow,  with  red  blush;  flesh  juicy,  sweet,  perfumed; 
good;  mid-season. 
Kirtland.     i.  Mag.  Hart.  16:112.     1850.     2.  Horticulturist  4:476,  fig.  409.     1850. 

In  1819  Professor  Kirtland,  Cleveland,  Ohio,  raised  several  trees  on  his  farm  in  Poland, 
Ohio,  of  which  this  is  one.  Fruit  medium,  globular-ovate,  rich  crimson-russet,  varying 
to  a  dull  green;  flesh  white,  fine,  melting,  juicy,  rich,  sweet,  aromatic;  first;  Sept. 

• 

Klein  Landlbirne.     i.  Loschnig  Mostbirnen  68,  fig.     1913. 

A  perry  pear  known  as  Landlbirne  in  Lower  Austria,  Green  Landlbirne  in  Upper  and 
Lower  Austria,  and  by  other  names  in  Upper  Austria  and  Istria.  Fruit  small  to  medium, 
globular  or  turbinate  and  very  even  in  contour,  leaf-green  changing  to  greenish-yellow 
when  ripe,  densely  sprinkled  with  very  fine  russet  spots;  flesh  whitish,  fine-grained,  juicy, 
astringent,  saccharine,  acidulous;  good  for  transportation;  end  of  Oct.  to  Dec. 
Kleine  Fuchselbirne.  i.  Loschnig  Mostbirnen  160,  fig.  1913. 

A  pear  used  for  perry  in  Lower  Austria.     Fruit  small,  turbinate  to  ovate,  very  regular 
in  contour,  yellow  when  ripe,  covered  with  cinnamon-russet  and  finely  dotted  with  green 
specks,  some  red  on  the  sunny  side;  flesh  white,  tolerably  fine,  juicy,  highly  saccharine, 
only  slightly  astringent,  very  aromatic;  Sept. 
Kleine  gelbe  Bratbirne.     i.  Dochnahl  Fw/zr.  Obstkunde  2:41.     1856. 

Rhineland.     Reported  in  Diel  in  1812.     Fruit  small,  ovate,  pale  yellow-green  turning 
to  waxy  yellow,  dotted  with  fine,  green  specks;  flesh  granular,  very  juicy,  sweet;  second  for 
table,  first  for  kitchen ;  Aug. 
Kleine  gelbe  Hessenbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:37.     1856.       , 

Hesse,  Ger.  Reported  in  1804  by  Diel.  Fruit  small,  pyriform,  symmetrical,  yellowish 
light-green  changing  to  lemon-yellow,  very  fine  dots;  flesh  breaking,  white,  granular, 
wanting  in  juice;  first  for  culinary  use;  Sept. 

Kleine    gelbe    Maukelbime.     i.  Dochnahl   Fuhr.    Obstk.unde   2:31.     1856.    2.  Mathieu 
Nom.  Pom.  241.     1889. 

Hesse,  Ger.   Published  by  Diel  in  1804.    Fruit  small,  round-ovate,  symmetrical,  smooth, 
light  green  changing  to  yellowish  green,  often  lightly  blushed;  flesh  snow  white,  buttery, 
semi-melting,  musky,  aromatic;  first  for  the  table,  household  and  market  purposes;  Sept. 
Kleine  gelbe  Sommer-Zuckerbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:39.     1856. 

German.     Published  by  Sickler,    1801.     Fruit  medium,   variable  in  form,   obtuse- 
conic,  greenish-yellow  turning  to  yellow,  with  very  minute  green  and  gray  specks;  flesh 
semi-breaking,  very  white,  very  sweet;  second  for  table,  first  for  cuisine,  good  for  market; 
Aug. 
Kleine  gelbe  Sommermuskatellerbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:29.     1856. 

Petite  Bergamotte  Jaune  d'£te.    2.  Mas  Pom.  Gen.  4:185,  fig.     285.     1879. 

Nassau.     Published  by  Diel,  1805.     Fruit  very  small,  turbinate,  shining  skin,  lemon- 
yellow,  seldom  blushed,  very  finely  dotted  with  light  green;  flesh  yellowish- white,  coarse, 
semi-melting,  musky,  aromatic;  first  for  household,  good  for  market;  mid- July. 
Kleine  griine  Backbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:189.     1856. 

German.     Published  by  Diel,    1802.     Fruit  small,  ovate,  symmetrical,  light  green 


436  THE   PEARS   OF   NEW   YORK 

turning  to  yellow-green,  very  finely  dotted,  rather  russeted;  flesh  glutinous,  very  sugary, 
aromatic;  first  for  household  use;  end  of  Sept.  for  two  weeks. 

Kleine   Lange   Sommer-Muskatellerbirne.     I.    Dochnahl  Fuhr.   Obstkunde  2:39.     1856. 
2.  Mathieu  Nom.  Pom.  241.     1889. 

Petite  Muscat  Long  d'Ete.     3.  Mas  Pom.  Gen.  4:151,  fig.  268.     1879. 

Thuringia,  Ger.,  1798.  Fruit  small,  sometimes  ovate-turbinate,  sometimes  conic, 
ovate,  regular  in  contour;  skin  thick  and  firm,  clear  green  at  first,  sprinkled  with  dots  of 
a  darker  shade  changing  to  lemon-yellow  with  the  dots  little  visible,  orange-red  on  the 
side  of  the  sun;  flesh  white,  tinted  with  yellow,  rather  fine,  semi-buttery,  very  sugary  and 
musky;  moderately  good;  early  Aug. 

Kleine  Leutsbirne.     I.  Mathieu  Nom.  Pom.  241.     1889.     2.  Loschnig  Mostbirnen  162, 
fig.     1913. 

A  perry  pear  grown  in  Upper  Austria  under  the  name  of  Holzbirne  and  by  that  of 
Kleine  Leutsbirne  and  other  names  in  Lower  Austria.  Fruit  below  medium,  variable  in 
form,  mostly  long-obtuse-pyriform,  gray-green  with  dark  green  streaks  downward  from  the 
stalk,  changing  to  yellow-green  when  ripe,  densely  covered  with  minute  dots;  flesh  whitish, 
moderately  fine,  juicy,  acidulous,  saccharine,  unusually  astringent ;  N<bv.  and  Dec. 
Kleine  Pfalzgrafin.  I.  Christ  Handb.  563.  1817.  2.  Dochnahl  Fuhr.  Obstkunde  2:46. 
1856. 

Petite  Comtesse  Palatine.    3.  Mas  Pom.  Gen.  4:5,  fig.  195.     1878. 

Appears  to  be  an  ancient  and  perhaps  Roman  variety.  Reported  in  Germany  in  1794. 
Fruit  small,  conic-ovate  or  ovate-pyriform,  water-green  dotted  with  small  brown  points; 
flesh  yellowish,  semi-fine,  breaking,  gritty  near  the  center;  juice  sufficient  and  rich  in  sugar 
and  perfume;  good  for  the  table,  and  first  class  for  all  the  purposes  of  the  cook;  Sept.  and 
Oct. 

Kleine  Pfundbirne.     I.  Christ  Handb.  559.     1817.     2.  Dochnahl  Fuhr.  Obstkunde  2:186. 
1856. 

Wetterau,    Ger.,    1789.     Fruit    large,    globular-turbinate,    grass-green    changing   to 
yellowish-green,  rough,  dotted  with  gray;  flesh  tender,  pleasant,  good  for  household;  Oct. 
to  Dec. 
Kleine  runde  Haferbirne.     I.  Dochnahl  Fuhr.  Obstkunde  2:162.     1856. 

Thuringia,  Ger.,  1804.     Fruit  small,  globular,  light  green  changing  to  pale  lemon- 
yellow,  strongly  blushed  with  dark  red,  dotted;  flesh  yellowish-white,  coarse-grained,  rather 
astringent,  sourish;  good  for  cooking,  early  Sept. 
Kleine  schlesische  Zimmbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:46.     1856. 

German.     Published  1801.     Fruit  small,  pyriform,  yellow-green  with  vivid  red  blush, 
finely  dotted  with  gray  and  yellow-green;  flesh  breaking,  very  aromatic  and  sweet;  second 
for  table,  first  for  cooking;  Aug. 
Kleine  Sommer-Zuckerratenbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:31.     1856. 

Rhineland,  1805,  Dr.  Diel.  Fruit  medium,  turbinate,  often  rather  conic,  yellow- 
green  turning  to  lemon-yellow,  with  dark  red  blush;  flesh  gritty,  sugary,  aromatic;  second 
for  dessert,  first  for  kitchen;  Sept. 


THE    PEARS   OF   NEW    YORK  437 

Kleine  Zwiebelbime.     i.  Dochnahl  Fuhr.  Obstkunde  2:171.     1856. 

Reported  in  Thuringia,  1819.  Fruit  small,  bulbous  or  globular-turbinate,  lemon- 
yellow,  blushed,  dotted  with  gray,  splashed  with  gray-russet;  flesh  whitish,  sweet,  firm, 
breaking,  juicy;  good  for  culinary  use;  autumn. 

Kloppelbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:8.     1856.     2.  Mathieu  Norn.  Pom.  242. 
1889. 

Hesse,  Ger.     Reported  by  Diel,  1805.    One  of  the  Volemas.    Fruit  medium,  almost 
round,  yellowish- white,  changing  to  lemon-yellow  with  pale  blush;  flesh  breaking,  aromatic, 
juicy,  perfumed;  second  for  table,  first  for  cooking;  Dec. 
Knabenbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:32.     1856. 

German.  Published  by  Diel,  1805.  Fruit  medium,  turbinate,  swelled,  sides  unequal: 
skin  polished,  light  green  changing  to  greenish  yellow,  often  has  a  dark  blush,  green  dots; 
flesh  granular,  very  juicy,  sweet  and  acid;  second  for  dessert,  first  for  household;  end 
of  Aug. 

Knausbirne.     I.  Dochnahl  Fuhr.  Obstkunde  2:172.     1856.     2.  Mathieu  Norn.  Pom.  242. 
1889.     3.  Loschnig  Mosibirnen  42,  fig.     1913. 

A  perry  pear  grown  under  a  variety  of  names  in  Austria  and  Germany.     Fruit  large, 
obtuse-pyriform,  sides  unequal,  greenish  light-yellow,  washed  and  streaked  with  reddish- 
brown;  flesh  yellow- white,  breaking,  astringent,  saccharine,  with  little  flavor  or  aroma; 
third  for  the  table,  but  good  for  cooking  use,  perry  or  drying;  end  of  Sept. 
Knechtchensbirne.     i.  Dochnahl  Fuhr  Obstkunde  2:2.     1856. 

Thuringia,  Ger.,  1797.     Fruit  small,  round  pear-shaped,  yellow,  russet  dots,  blushed; 
flesh  firm,  insipid;  good  for  cooking;  Aug.  and  Sept. 
Knight,     i.  Mag.  Hort.  13:449.     1847.     2.  Downing  Fr.  Trees  Am.  796.     1869. 

Raised  by  William  Knight  of  Cranston,  R.  I.,  and  first  exhibited  before  the  Massa- 
chusetts Horticultural  Society  in  1835.     Fruit  medium,  oblate-pyriform,  yellowish  pale- 
green  with  grayish  specks;  flesh  melting,  juicy,  sweet,  rich,. aromatic;  Sept.  and  Oct. 
Knollbirne.     i.  Loschnig  Mosibirnen  186,  fig.     1913. 

A  perry  pear  of  Swiss  origin  introduced  into  Austria  about  1885.     Fruit  medium  to 
rather  large,  long-ovate;  skin  leaf-green  turning  to  yellow-green  at  maturity,  half  the 
fruit  on  the  sun-exposed  side  often  being  a  dark  brown-red;  flesh  yellowish-white,  coarse, 
very  juicy,  saccharine  and  astringent;  good  for  transporting;  Oct.  and  Nov. 
Knoops  Simmtbirne.     i.  Guide  Prat.  98,  283.     1876.     2.  Mathieu  Nom.  Pom.  242.     1889. 

Poire  Canelle.     3.  Mas  Pom.  Gen.  7:143,  fig.  552.     1881. 

Origin  uncertain,  possibly  Dutch.  Dr.  Diel  received  it  from  Harlem  under  the  name 
of  Franse  Canneel-Peer.  Knoop  described  under  the  name  Fondants  de  Brest,  a  variety 
to  which  he  gave  the  synonym  Franse  Canneel-Peer,  but  it  is  not  the  Fondante  de  Brest 
of  Duhamel  and  other  French  authors.  Fruit  medium,  nearly  short-conic,  and  sometimes 
conic  and  somewhat  pyriform;  skin  fine  and  thin,  clear  green  sown  with  numerous  small, 
brown  dots  changing  to  dull  yellow;  flesh  white,  slightly  tinted  with  yellow,  buttery  or 
semi-buttery,  gritty  around  the  core,  juice  sufficient,  sweet  and  perfumed;  good  for  eating 
raw  and  very  good  for  cooking;  Sept. 


438  THE    PEARS    OF    NEW   YORK 

Kolmasbirne.     i.  Loschnig  Mostbirnen  164,  fig.     1913. 

An  Austrian  perry  pear.     Fruit  small,  globular  or  longish-pyriform,  smooth,  shining, 
dirty  greenish-yellow,  golden  on  the  sun-exposed  side,  dotted  with  red;  flesh  yellowish- 
white,  coarse,  very  juicy,  saccharine,  astringent ;  late  Sept. 
Kolstuck.     i.  Mas  Pom.  Gen.  6:113,  %•  441-     1880. 

Koolstock.    2.  Ragan  Nom.  Pear,  B.  P.  I.  Bui  126:158.     1908. 

Origin  unknown.  Reported  on  trial  at  the  Experiment  Station,  Agassiz,  B.  C.,  in 
1900.  Fruit  medium  or  nearly  medium,  obtuse-conic-pyriform,  rather  like  Calebasse  in 
form,  often  a  little  irregular  in  contour,  clear  green  on  which,  in  parts,  are  visible  very  small 
specks  of  gray-black;  at  maturity  the  basic  green  changes  to  pale  yellow  and  the  cheek 
exposed  to  the  sun  is  extensively  washed  or  flamed  with  bright  vermilion;  medium 
early. 

Konig  Karl  von  Wiirttemberg.     i.  Mathieu   Nom,   Pom.  242.     1889.     2.  Lucas   Tafel- 
birnen  239,  fig.  98.     1894. 

Roi  Charles  de  Wuriemberg.     3.  Guide  Prat.  61.     1895. 

Obtained  about  1886  by  Herr  Muller,  gardener  to  the  King  of  Wiirttemberg.     Fruit 
large  to  very  large,  oval,  bossed,  obtuse,  pale  yellow,  speckled  with  russet  and  brown  dots; 
flesh  fine,  nearly  melting,  agreeably  perfumed,  juicy,  good  for  dessert  and  is  decorative 
for  the  table;  Oct.  and  Nov. 
Konigliche  Weissbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:35.     1856. 

Holland,  1804.     Fruit  medium,  obtuse-conic,  rounded  at  the  apex,  regular;  skin  shining, 
smooth,  light  green  turning  to  greenish-yellow,  green  dots;  flesh  breaking,  white,  sweet, 
aromatic,  fairly  melting;  second  for  dessert,  first  for  cuisine;  early  Sept. 
Konigsbirne.     i.  Dochnahl   Fuhr.    Obstkunde   2:142.     1856. 

North  German,   1773.     Fruit  large,  sides  unequal,  smooth,  light  green  turning  to 
yellow,  dotted  with  fine  gray;  flesh  breaking,  tender,  sweet;  second  for  table,  first  for  house- 
hold; Aug.  and  Sept. 
Konstanzer  Langler.     i.  Loschnig  Mostbirnen  44,  fig.     1913. 

A  perry  pear  grown  in  the  Voralberg,  Austria,  and  in  Bavaria,  Baden  and  other  parts 
of  Germany.     Fruit  medium  to  large,  long-pyriform,  greenish,  speckled  with  brownish- 
red  dots  and  patches  of  russet;  flesh  greenish-white,  juicy,  of  a  saccharine  and  acidulous 
flavor;  end  of  Sept. 
Kraft  Sommer  Bergamotte.     i.  Mathieu  Nom.  Pom.  244.     1889. 

Bergamotte  d'ete  de  Kraft.     2.  Guide  Prat.  102.     1895. 

Fruit  small,  spherical-oblate,  fine,  bright  yellow;  flesh  breaking,  sugary;  end  of  Aug. 
and  beginning  of  Sept. 
Krauelbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:162.     1856. 

Reported  in  Holstein,    Ger.,    1788.     Fruit  small,   globular,   wrinkled  and  uneven; 
flesh  granular,  sweet,  wanting  in  juice;  third  for  dessert,  good  for  culinary  use;  Nov.  to 
Whitsuntide. 
Kreiselformige  Flegelbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:5.     1856. 

Upper  Hesse,  Ger.,  1806.  Reported  by  Diel.  Fruit  large,  turbinate,  entirely  covered 
with  russet,  with  very  dark  dots,  breaking,  fragrantly  scented;  first  for  household;  Jan. 


THE  PEARS  OF  NEW  YORK  439 

Kriegebirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:2.     1856. 

Switzerland,  Schwaben,  published  1804.     Fruit  small,  globular,  yellow-green,  shining, 
dark  blush  with  gray  specks;  first  for  household  and  market;  Oct. 
Krivonogof.     i.  Can.  Hort.  27:291.     1894. 

Originated  in  the  Province  of  Toula,  Russia.  Tree  very  hardy.  Fruit  of  good  quality. 
Krockhals.  i.  Dochnahl  Fuhr.  Obstkunde  2:101.  1856. 

Nassau,  1806.     Published  by  Diel.     Fruit  medium,  pyriform,  bent  or  acutely  sloping, 
lemon-yellow,  cinnamon-russeted,  often  having  a  dark  blush,  heavily  dotted;  flesh  rather 
white,   granular,   buttery,   melting,   juicy  and  extremely  aromatic;  first  for  table  and 
cooking;  Nov.  and  Dec. 
Krull.     i.  Mo.  Hort.  Soc.  Rpt.  36,  112.     1890.    2.  Budd-Hansen  Am.  Pom.  Man.  2:252. 

1903- 

Krull  Winter.    3.  Mo.  Hort.  Soc.  Rpt.  330.     1888. 

Originated  on  the  farm  of  Mr.  Krull,  St.  Charles,  Mo.,  about  1808,  and  brought  to 
notice  by  C.  T.  Mallinckrodt  in  1888.  Fruit  type  of  Lawrence,  medium,  obovate-obtuse- 
pyriform,  green  with  a  tinge  of  yellow;  stem  short,  thick,  in  a  shallow  cavity;  calyx  open, 
in  a  shallow  basin;  flesh  yellowish,  firm,  granular,  tough,  rather  dry,  sweet,  flat;  poor  to 
above;  keeps  into  winter. 
Krummgestielte  Feigenbirne.  I.  Dochnahl  Fuhr.  Obstkunde  2:191.  1856. 

Saxony,  1807.  Fruit  medium,  pyriform,  thick-skinned,  yellow-green  with  brown  blush 
and  rather  rust-colored  on  the  side  next  the  sun,  speckled  with  very  fine  dots;  flesh  yellowish- 
white,  glutinous,  very  sweet,  wanting  in  flavor;  third  for  dessert,  first  for  domestic  use;  Oct. 
Kuhfuss.  i.  Mathieu  Norn.  Pom.  245.  1889. 

Pied-de-Vache.     2.  Mas.  Pom.  Gen.  4:35,  fig.  210.     1879. 

The  origin  of  this  pear,  probably  German,  is  not  definitely  known,  but  according  to 
Oberdieck  it  was  cultivated  in  almost  all  the  large  gardens  of  Hanover,  and  bore  the  name 
of  Pfundbirn  or  Pound  Pear  at  Hildesheim,  Gottingen  and  Cassel.  Fruit  large,  globular- 
turbinate;  skin  rather  thick,  of  an  intense  green,  speckled  with  dots  of  a  darker  shade,  the 
green  turning  to  yellow  at  maturity;  flesh  white,  tinted  with  green,  coarse,  semi-melting; 
juice  abundant,  saccharine,  acidulous  and  refreshing;  good;  Aug. 
Kurskaya.  i.  Neb.  Hort.  Soc.  Rpt.  30.  1890. 

Introduced    from   Russia    in    1879.     Fruit    oblong-obtuse-pyriform,    brownish-green 
changing  partially  to  deep  yellow  when  fully  ripe ;  stem  set  in  a  narrow,  shallow  depresssion ; 
calyx  open  in  a  rather  wide,  smooth  basin;  flesh  nearly  white,  tender,  not  very  juicy,  nearly 
sweet;  fair;  Oct. 
L'lnconnue  Van  Mons.     I.  Mag.  Hort.  17:67.     1851.     2.  Hogg  Fruit  Man.  596.     1884. 

Unbekannte  Von  Mons.    3.  Oberdieck  Obst-Sort.  334.     1881. 

Fruit  large,  pyriform,  rough  to  the  touch,  greenish-yellow,  covered  with  large  gray 
dots  and  patches  of  cinnamon-russet;  flesh  yellowish,  firm,  very  juicy,  rich  and  sugary, 
with  an  agreeable  aroma;  first;  Feb. 
L'Inconstante.     i.  Mas  Pom.  Gen.  5:63,  fig.  530.     1880. 

Inconstant.     2.  Downing  Fr.  Trees  Am.  788.     1869. 

A  seedling  raised  either  by  Van  Mons  or  by  his  successor,  Bivort.     Fruit  medium, 


440  THE   PEARS   OF   NEW   YORK 

conic  or  conic-pyriform,  a  little  variable  in  form;  skin  thin,  tender,  pale  green,  sprinkled 
with  very  small  and  inconspicuous  dots  of  gray  fawn;  on  ripening  the  basic  green  changes 
to  clear  yellow,  often  preserving  a  green  tint  on  the  side  next  the  sun,  sometimes  tinted 
with  light  red;  flesh  whitish,  semi-fine,  very  melting,  rather  granular  near  the  core;  juice 
abundant,  saccharine  and  more  or  less  perfumed;  good;  Oct. 
La  Bearnaise.  i.  Guide  Prat.  94.  1895. 

Obtained  by  P.  Tourasse,  Pau,  Basses  Pyrenees,  Fr.     Fruit  above  medium  or  large, 
well  colored;  flesh  melting,  juicy;  first;  Nov. 
La  Cite  Gomand.     i.  Mas  Pom.  Gen.  3:105,  fig.  149.     1878. 

Attributed  by  Van  Mons  to  M.  Gregoire,  Jodoigne,  Bel.  Fruit  small,  short-obtuse- 
turbinate,  usually  regular  in  outline,  very  clear  green,  whitish,  speckled  with  very  small 
dots  not  clearly  visible;  at  maturity  the  basic  color  changes  to  pale  yellow,  slightly  golden 
or  washed  with  a  suggestion  of  red  on  the  side  next  the  sun ;  flesh  white,  rather  fine,  semi- 
buttery;  juice  slightly  deficient,  sugary,  faintly  perfumed;  second;  end  of  Sept. 
La  France,  i.  Card.  Chron.  3d  Ser.  27:350.  1900.  2.  Cat.  Cong.  Pom.  Fr.  282,  fig.  1906. 

Obtained  by  Claude  Blanchet,  Vienne,  Isere,  Fr.,  about  1864.     Fruit  medium  or  rather 
large,  globular-conic,  irregular,  strongly  bossed,  greenish,  sometimes  pale  yellow,  freely 
dotted  with  gray;  flesh  white,  fine  or  nearly  fine,  very  melting;  juice  very  saccharine, 
perfumed;  very  good;  Oct.  and  Nov. 
La  Moulinoise.     i.  Downing  Fr.  Trees  Am.  797.     1869. 

A  foreign  variety,  probably  French.     Fruit  large,  oblong-pyriform,  greenish-yellow, 
partially  netted  and  patched  with  russet  and  thickly  sprinkled  with  brown-russet  dots; 
flesh  yellowish,  juicy,  melting,  sweet,  slightly  vinous;  first;  Sept. 
La  Quintinye.     i.  Leroy  Diet.  Pom.  2:570,  fig.     1869. 

Raised  from  a  bed  made  in  1846  by  M.  Boisbunel,  a  nurseryman  at  Rouen,  Fr. ;  first 
published  in  1860.  Fruit  above  medium  or  sometimes  less,  globular,  irregular,  bossed, 
sides  unequal,  pale  yellow,  thickly  dotted  and  shaded  with  gray-russet,  and  sometimes 
reddened  on  the  side  next  the  sun;  flesh  white,  fine,  semi-melting ;  juice  abundant,  saccharine, 
slightly  aromatic  but  agreeably  tart;  second  and  sometimes  first  when  the  flesh  is  well 
perfumed;  Mar.  to  May. 

La  Savoureuse.     i.  Mas  Le  Verger  1:25,  fig.  19.     1866-73.     2-  Downing  Fr.  Trees  Am. 
797.     1869. 

Probably  of  German  origin.     Fruit  nearly  medium,   globular-oblate,   intense  green 
with  greenish-brown  dots;  flesh  greenish-white,  buttery,  sweet,  fine,  agreeably  refreshing, 
perfumed  like  the  Bergamots,  a  little  gritty  around  the  center,  third;  all  winter. 
La  Solsticiale.     i.  Guide  Prat.  95.     1895. 

Reported  on  trial  in  the  orchards  of  Messrs.  Simon-Louis  at  Metz,  Lorraine,  in  1895. 
Fruit  rather  large,  elongated,  obtuse,  yellowish  tinted  with  russet;  flesh  saffron  in  hue, 
semi-breaking,  very  sugary  and  strongly  perfumed;  May  to  July. 
La  Vanstalle.     I.  Kenrick  Am.  Orch.  178.     1832. 

"  Fruit  perfectly  pyramidal;  highly  colored  with  red;  of  medium  size;  flesh  granulous, 
becoming  insipid,  and  finally  soft;  it  keeps  till  the  middle  of  October.  I  did  not  find  this 
fruit  excellent;  it  is  however,  better  than  the  Doyenne",  (St.  Michael)." 


THE   PEARS   OF   NE      YORK  44! 

Lacroix.     i.  Card.  Chron.  3d  Ser.  1:442.     1887. 

Published  in  Revue  Horticole  in  1887.     Fruit  medium,  regular  pyriform,  yellow  blushed 
and  spotted  with  red  on  the  exposed  side;  flesh  white,  flavor  said  to  be  like  that  of  Easter 
Beurre";  Dec.  and  Jan. 
Lady  Clapp.     x.  III.  Hort.  Soc.  Rpt.     178.     1896.    2.  Ellwanger  &  Barry  Cat.  17.     1900. 

Fruit  large,  yellow;  flesh  juicy,  melting,  vinous;  first;  Sept.,  following  Bartlett. 
Lafayette,     i.  Downing  Fr.   Trees  Am.  796.     1869.    2.  Mas  Pom.  Gen.  4:13,  fig.  199. 
1879. 

Originated  in  Connecticut.     Fruit  small,  globular-pyriform,  pale  yellow,  stained  with 
russet,  passing  at  maturity  to  lemon-yellow  and  the  russet  becoming  golden,  numerous 
dots  of  gray-brown ;  flesh  yellowish,  rather  fine,  melting,  slightly  gritty  at  the  core,  buttery, 
very  juicy,  sweet  but  lacking  flavor;  medium;  Oct. 
Laherard.     i.  Leroy  Diet.  Pom.  2:324,  fig.     1869. 

Origin  uncertain,  but  attributed  to  Van  Mons.  Fruit  above  medium,  ovate,  mam- 
millate  at  summit,  sometimes  rather  elongated  but  generally  more  swelled  at  the  middle, 
thin-skinned,  yellow-ochre  or  greenish-yellow,  vermilioned  on  the  face  exposed  to  the  sun, 
dotted  with  fine  specks  and  stains  of  gray  especially  around  the  calyx;  flesh  white,  fine, 
melting,  juicy,  rather  granular  around  the  core;  juice  abundant,  very  sugary,  acid,  and 
having  an  exquisite  savor;  first;  Oct. 
Lammas,  i.  Lindley  Guide  Orch.  Card.  418.  1831.  2.  Hogg  Fruit  Man.  601.  1884. 

Originated  possibly  in  the  Highlands  of  Scotland,  being  recommended  for  that  district 
by  Lindley.     Grown  also  in  England.     Fruit  below  medium,  pyramidal,  regular  pale  yellow, 
streaked  with  red  next  the  sun ;  flesh  melting,  tender,  juicy,  agreeable ;  good ;  Aug. 
Lammerbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:54.     1856. 

German.     Franken,  Bavaria,  1809.     Fruit  below  medium,  ovate-conic,  whitish-green; 
flesh  hard,  juicy,  somewhat  aromatic,  and  sweet  and  acid ;  third  for  table,  first  for  cooking 
and  market;  July. 
Lancaster,     i.  Mass.  Hort.  Soc.  Rpt.  119.     1875. 

A  seedling  grown  by  T.  S.  Lancaster,  Gloucester,  Mass.,  and  exhibited  in  1875.     Fruit 
medium,  oblong-pyriform,  yellow,  with  brown-russet;  flesh  coarse,  juicy,  buttery;  hardly 
good;  late  autumn. 
Landsberger  Malvasier.     i.  Dochnahl  Fuhr.  Obstkunde  2:126.     1856. 

Raised  by  Burchardt  at  Landsberg,  Ger.,  1851.  Fruit  medium,  often  large,  conic, 
even  sides,  dark  yellow,  speckled  with  russet  dots;  flesh  rather  white,  buttery,  melting; 
very  valuable,  first  for  dessert  and  market;  Nov.  and  Dec. 

Langbirne.     i.    Dochnahl  Fuhr.    Obstkunde   2:2.     1856.     2.  Mathieu    Nom.    Pom.    245. 
1889. 

D'Ane.     3.  Leroy  Diet.  Pom.  1:129,  ng-     1867. 

Switzerland  and  Germany,  1804;  particularly  popular  in  the  former  country  where  it 
is  very  generally  cultivated,  and  often  known  as  the  Strangle.  Fruit  medium  or  above, 
very  long,  like  Calebasse  in  form,  greenish-yellow  turning  to  lemon-yellow,  somewhat 
blushed,  and  speckled  with  dots  of  greenish-gray;  first  for  culinary  use;  end  of  Aug. 


442  THE   PEARS   OF   NEW   YORK 

Lange  gelbe  Bischofsbirne.     i.  Dochnahl  Fw/zr.  Obstkunde  2:140.     1856. 

Holland,  1804.     Fruit  medium,  oblong;  sides  unequal;  skin  smooth,  yellowish-green 
turning  to  light  yellow,  sometimes  slightly  blushed,  dotted  with  yellow;  flesh  spongy,  lack- 
ing juice,  glutinous,  sweet  and  scented  with  rose;  third  for  table,  first  for  kitchen  and  market; 
end  of  Aug. 
Lange  Gelbe  Muscatellerbirne.     i.  Guide  Prat.  98.     1876.    2.  Ibid.  68.     1895. 

German.     Tree  vigorous,  fertile,  resisted  the  phenomenal  frost  in  Europe  1879-1880. 
Fruit  small,  yellow,  dotted  with  carmine;  of  moderate  quality;  second  half  of  Aug. 
Lange  Griine  Winterbirne.     i.  Mathieu  Nom.  Pom.  245.     1889. 

Longue  Verte  d'Hiver.     2.  Mas  Pom.  Gen.  7:137,  fig.  549.     1881. 

A  German  variety  cultivated  especially  in  Saxony  and  Thuringia.  Fruit  medium  or 
nearly  so,  conic-pyriform,  often  rather  deformed,  one  side  being  longer  than  the  other  at 
either  end;  skin  firm,  water-green,  sprinkled  with  numerous  indistinct  dots  regularly 
spaced,  the  basic  green  changing  to  greenish  or  yellowish-white;  flesh  white,  rather  fine, 
semi-melting;  juice  plentiful,  sweet,  sugary,  agreeable  but  wanting  in  perfume;  good; 
autumn  and  early  winter. 

Lange   Mundnetzbirne.     i.  Dochnahl  Fuhr.   Obstkunde   2:112,    fig.     1856.     2.  Mathieu 
Nom.  Pom.  246.     1889. 

Thuringia,  1 794.     Fruit  medium,  ventriculous,  grass-green  turning  to  greenish-yellow, 
often  faintly  blushed,  dotted  with  green;  very  good  for  dessert,  good  for  household  and 
market;  Aug. 
Lange  Sommer-Bergamotte.     i.  Dochnahl  Fuhr.  Obstkunde  2:39.     1856. 

Thuringia,    1794.     Fruit   below   medium,    long-turbinate,    yellow-green    turning    to 
whitish-yellow,  rough,  heavily  dotted  with  brown,  slightly  russeted,  thick-skinned;  flesh 
yellowish-white,  breaking,  granular  becoming  glutinous;  first  for  table;  Aug. 
Lange  Wasserbirne.     i.  Loschnig  Mostbirnen  46,  fig.     1913. 

This  perry  pear  is  found  spread  throughout  Upper  and  Lower  Austria.  Fruit  medium, 
long-pyriform,  very  regular  in  contour;  skin  fine,  smooth,  shining,  yellow-green  when  ripe, 
very  densely  dotted  with  fine  spots,  some  cinnamon-brown  russet  around  the  stem  and 
calyx;  flesh  whitish,  coarse-grained,  juicy,  sweet  but  insipid  and  without  aroma;  Sept. 
Langstieler.  i.  Dochnahl  Fuhr.  Obstkunde  2:171.  1856.  2.  Mathieu  Nom.  Pom.  246. 
1889. 

Switzerland,  Baden  and  Wurttemberg,  published  1830.  Fruit  small,  pyriform,  grass- 
green,  russeted  on  the  side  next  the  sun,  gray  dots;  flesh  yellowish- white,  fine-grained, 
tartish ;  third  for  the  table,  first  for  cider  and  culinary  use ;  Oct.  Suitable  for  every  situation. 
Langstielige  Pfaffenbirne.  i.  Dochnahl  Fuhr.  Obstkunde  2:43.  1856. 

Germany.     Published  by  Diel  in  1825.     Fruit  medium,  pyriform,  otherwise  conic; 
skin  rough  and  entirely  covered   with  cinnamon-colored  russet,   often  faintly  blushed; 
second  for  table;  third  for  household;  Sept. 
Langstielige  Zuckerbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:141.     1856. 

German.  Published  by  Diel,  1833.  Fruit  medium,  long-pyriform  or  even  gourd- 
shaped,  light  green  changing  to  light  yellow,  without  russet  or  red  blush,  semi-melting, 
fine,  juicy,  sweet,  with  cinnamon  flavor;  second  for  dessert,  first  for  culinary  use;  Nov. 


THE    PEARS   OF   NEW   YORK  443 

Lansac.     i.   Duhamel    Trait.  Arb.  Fr.   2: 241,    PI.   LVII.     1768.     2.  Leroy  Diet.    Pom. 
2:326,  327,  fig.     1869.     3.  Hogg  Fruit  Man.  602.     1884. 

Herbstbirne  ohne  Schale.    4.  Dochnahl  Fw/tr.  Obstkunde  2:86.     1856. 

Originated  at  Haze"  near  Tours,  Fr.  Merlet  described  it  in  1667.  In  the  catalog  of 
the  Chartreuse  Fathers,  Paris,  there  occurs  in  1736  the  following  passage.  "  The  Pear  de 

Lansac,  or  Dauphin,  which  many  authors  name  Satin was*  presented  for  the  first 

time  to  Louis  XIV. . .  .by  Madame  de  Lansac "     As  King  Louis  ascended  the  throne 

in  1638  the  pear  would  seem  to  have  been  originated  between  that  year  and  1857,  the  year 
in  which  Madame  de  Lansac  died.  Fruit  medium,  sometimes  less,  globular-turbinate, 
dull  yellow,  sprinkled  with  numerous  minute,  russet  dots;  flesh  fine,  yellowish-white, 
melting,  juicy,  sweet,  rich,  aromatic,  with  an  after-flavor  of  anis;  second,  but  first  when  the 
flesh  is  well  perfumed;  Oct.  to  Dec. 
Large  Duchess,  i.  Ala.  Sta.  Bui.  30:12.  1891. 

A  variety  of  Oriental  type  planted  at  the  Agricultural  Experiment  Station  at  Auburn, 
Ala.,  in  1885.     It  was  reported  in  1891  as  free  from  blight,  and  still  on  trial. 
Larissa.     i.  Mag.  Hort.  19:517.     1853. 

Submitted  to  the  Pennsylvania  Horticultural  Society  in  1853  as  a  seedling  by  a  Mr. 
Ladd  of  Philadelphia.     Fruit  small,  obovate-pyriform,  greenish-yellow,  a  good  deal  russeted, 
with  a  mottled  red  cheek;  flesh  rather  dry,  saccharine  and  pleasant;  scarcely  good. 
Laure  Gilbert,     i.  Guide  Prat.  95.     1895. 

Distributed  by    M.  Gilbert,  Antwerp,  Bel.,  in  1886.     The  fruit  bears  much  resem- 
blance to  that  of  the  Chaumontel,  but  its  flesh  is  much  more  melting  and  its  flavor  more 
sprightly;  Oct. 
Laure  de  Glymes.     i.  Leroy  Diet.  Pom.  2:328,  fig.     1869. 

The  parent  tree  was  raised  from  a  seed  bed  made  by  Van  Mons  in  1827  at  Louvain. 
Fruit  ovate,  or  more  or  less  globular  and  swelled,  nearly  always  mammillate  at  summit; 
skin  thick,  bronzed,  having  on  the  side  next  the  sun  some  orange-yellow;  flesh  white,  semi- 
melting,  watery,  gritty  about  the  core;  juice  sufficient,  sweet,  vinous,  perfumed;  second; 
Sept. 
Laxton  Bergamot.  i.  Card.  Chron.  26:497.  i88°-  2.  Jour.  Hort.  13:339.  1887. 

A  new  seedling  pear  shown  by  a  Mr.  Laxton,  Bedford,  Eng.,  at  the  Royal  Horticul- 
tural Society's  meeting  at  South  Kensington  in  October,  1886.     Tree  fertile  and  the  fruits 
are  not  easily  blown  off  by  the  wind.     Fruit  small,  exceedingly  juicy  and  rich ;  a  delicious 
pear. 
Le  Breton,     i.  Downing  Fr.  Trees  Am.  798.     1869. 

Origin  unknown.  Fruit  medium,  obovate,  obtuse-pyriform,  irregular,  yellow,  netted 
and  patched  with  russet,  with  numerous  russet  dots;  flesh  yellowish,  rather  coarse  at  core, 
melting,  juicy,  sweet,  aromatic;  good;  Nov.  to  Jan. 

Le  Brun.  i.  Leroy  Diet.   Pom.  1:503,  fig.     1867.     2.  Bunyard  Handb.  Hardy  Fr.   183. 
1920. 

M.  Gueniot,  nurseryman  at  Troyes,  Fr.,  sowed  seeds  the  plants  from  which  fruited 
in  1862.  One  of  these  he  named  Le  Brun.  Fruit  above  medium  to  large,  oblong-conic, 
slightly  obtuse  and  generally  bossed  and  rather  contorted  about  the  summit,  bright  yellow, 


444  THE    PEARS   OF   NEW   YORK 

sprinkled  with  bright  brown  spots,  and  largely  stained  with  fawn  about  calyx  and  stem 
and  often  also  on  the  side  next  the  sun;  flesh  yellowish-white,  semi-fine,  and  dense,  melt- 
ing, seldom  gritty  and  rarely  has  seeds;  juice  abundant,  sugary,  acidulous,  savory  but 
often  with  an  excessive  taste  of  musk,  spoiling  its  delicacy;  first;  end  of  Sept. 
Le  Congo,     i.  Guide  Prat.  95.     1895. 

Distributed  by  M.  Daras  de  Naghin,  Antwerp,  Bel.,  and  in  the  trial  orchards  of  Messrs. 
Simon-Louis,  Metz,  Lorraine,  in  1895.     Tree  vigorous  and  fairly  prolific.     Fruit  medium; 
flesh  semi-fine,  very  saccharine  and  highly  scented;  Nov.  and  Dec. 
Le  Lecher,     i.  Card.  Chron.  3rd  Ser.  4:334.     1888. 

This  seedling,  raised  by  A.  Lesuer,  Ypres,  Bel.,  resulted  from  Bartlett  fertilized  with 
Fortune"e.     Fruit  large,  pyriform,  yellow,  spotted  with  drab  spots;  flesh  white,  juicy,  sugary, 
brisk  and  perfumed,  free  from  grit;  Jan.  to  Mar. 
Leclerc-Thouin.     i.  Leroy  Diet.  Pom.  2:330,  fig.     1869. 

Raised  by  M.  Andr6  Leroy  at  Angers,  Fr.,  and  fruited  first  in  1867.  Fruit  above 
medium,  conic,  very  obtuse  and  generally  more  curved  on  one  side  than  on  the  other;  skin 
uneven,  clear  yellow,  clouded  with  green  and  partially  covered  with  russet  on  which  appear 
small  specks  of  gray;  flesh  whitish,  semi-fine,  watery,  very  melting,  granular  around  the 
core;  juice  sugary,  vinous  and  slightly  acid,  perfumed  flavor;  first;  Sept. 
Lederbirne.  i.  Mass.  Hort.  Soc.  Rpt.  89.  1845.  2.  Loschnig  Mostbirnen  202,  fig. 


An  Austrian  perry  pear.     Fruit  medium,  truncated-pyriform,  somewhat  bossed  and 
irregular  in  outline,  leaf-green  turning  greenish-yellow,  gray  russet  dots,  blushed  on  the 
sunny  side;  flesh  yellow-  white,  coarse-grained,  very  juicy,  subacid;  Oct.  to  Dec. 
Lee.     i.  Elliott  Fr.  Book  375.     1854. 

Originated  at  Salem,  Mass.     Fruit  small  to  medium,  globular-oval,  greenish-russet, 
brown  in  the  sun;  flesh  white,  coarse,  juicy,  good;  Sept. 
Lee  Seckel.     i.  Thomas  Am.  Fruit  Cult.  565.     1885. 

Fruit  medium  to  large,  obovate,  rich  russet;  flesh  buttery,  rich,  perfumed;  very  goodr 
Sept. 
Leger.     i.  Guide  Prat.  95.     1895. 

Obtained  from  a  seed  bed  of  Winter  Nelis  by  M.  Sannier.     Tree  of  moderate  vigor, 
fertile  and  suitable  for  all  forms  of  culture.     Fruit  medium,  globular-ovate;  flesh  fine,. 
acidulous;  Oct. 
Lehoferbirne.     i.  Loschnig  Mostbirnen  126,  fig.     1913. 

A  perry  pear  widely  distributed  in  Upper  and  Lower  Austria  under  various  names. 
Fruit  medium  to  large,  globular-pyriform,  leaf-green  turning  yellow  at  maturity,  dotted 
and  marked  with  russet,  well-exposed  fruit  blushed;  flesh  yellow-white,  coarse-grained,  very- 
juicy,  astringent,  saccharine,  acidulous:  mid-Oct.  and  keeps  in  storage  till  end  of  Nov. 
Leipziger  Rettigbirn.     i.  Lauche  Deut.  Pom.  II:No.  92,  PI.  92.     1883. 

Radis  de  Leipsick.    2.  Mas  Le  Verger  2:125,  fig-  61.     1866-73. 

Leipsic  Radish.    3.  Can.  Exp.  Farms.  Rpt.  379.     1902. 

Originated  at  Duben  near  Leipsic,  Saxony.     It  was  published  by  Diel  in  1807.     Fruit 
small,  nearly  spherical  or  spherical-ovate,  a  little  more  constricted  at  the  stem  end  then 


THE  PEARS  OF  NEW  YORK  445 

toward  the  calyx,  light  green  turning  to  yellow-green  and  slightly  golden  on  the  cheek 
next  the  sun,  brown  around  the  summit,  and  with  numerous  light  brown  dots;  flesh  yellowish- 
white,  buttery,  juicy,  very  pleasantly  perfumed,  having  a  slight  Bergamot  flavor;  good 
for  dessert,  first  for  cuisine;  Aug.  to  Oct. 
Lemon  (Massachusetts),     i.  Mass.  Hort.  Soc.  Rpt.  43.     1866. 

A  seedling  of  S.  A.  Shurtleff,  Brookline,  Mass.;    first  fruited  in  1862.     Fruit  large, 
turbinate,  yellow. 
Lemon  (Russia),     i.  Ind.  Hort.  Soc.  Rpt.  82.     1886.     2.  la.  Hort.  Soc.  Rpt.  170.     1894. 

Imported  from  Russia  in  1879.     It  was  reported  in  1894  to  have  fruited  in  Iowa,  and 
collectively  with  some  other  varieties  was  described  as  "  generally  '  off  '  in  color,  coarse, 
some  of  them  leathery  and  corky,  and  all  without  melting  qualities  or  flavor." 
Lenawee.     i.  Am.  Pom.  Soc.  Rpt.  106.     1856.    2.  Field  Pear  Cult.  273.     1858. 

Origin  unknown.  Distributed  in  Lenawee  County,  Mich.,  in  1856;  it  was  named  by 
the  Adrian  Horticultural  Society.  At  that  time  it  was  supposed  to  have  been  introduced 
from  western  New  York  some  twenty-five  years  previously.  Fruit  medium  to  large,  oblate- 
pyriform,  one  side  generally  being  larger  than  the  other;  surface  frequently  irregular, 
lemon-yellow,  with  small  russet  specks,  washed  with  bright  vermilion  on  the  side  next  the 
sun;  flesh  yellowish- white,  tender,  buttery,  with  a  high  and  peculiar,  aromatic  flavor; 
very  good;  early  to  mid- Aug. 
Leochine  de  Printemps.  i.  Mag.  Hort.  20:236.  1854.  2.  Guide  Prat.  98.  1876. 

On  trial  with  Messrs.  Simon-Louis,  Metz,  Lorraine,  in  1876.     Fruit  medium,  obovate- 
pyriform,  yellow,  netted  and  patched  with  russet,  sprinkled  with  russet  dots;  flesh  melting, 
white,  firm,  not  very  juicy;  a  beautiful  and  good  fruit;  Feb.  and  Mar. 
Leon  Dejardin.     i.  Guide  Prai.  98.     1876. 

Obtained  at  Boussoir,  Maubeuge,  Nord,  Fr.  Fruit  medium,  pyriform,  ventriculous, 
resembles  the  Beurr£  Bollwiller,  semi-melting,  juicy,  sugary,  refreshing ;  good  for  its  season ; 
May  and  June. 

Leon  Gregoire.     i.  Ann.  Pom.  Beige  4:63,  fig.     1856.     2.  Leroy  Diet.  Pom.  2:618,  fig. 
1869. 

This  variety  was  gained  by  Xavier  Gregoire,  Jodoigne,  Bel.,  and  was  fruited  first  in 
1852.  Fruit  large,  sometimes  medium,  oblong-obtuse-pyriform,  sometimes  more  or  less 
globular,  dull  yellow,  dotted  and  marbled  with  fawn  on  its  shaded  side  and  entirely  stained 
with  grayish-russet  on  the  exposed  face,  becoming  pale  yellow  and  golden  at  maturity; 
flesh  yellowish- white,  coarse,  semi-melting,  sweet,  watery,  acidulous,  vinous,  agreeable; 
second,  inconstant  in  quality,  sometimes  good;  Dec.  and  Jan. 
Leon  Leclerc  Epineux.  i.  Leroy  Did.  Pom.  2:333,  ng-  1869. 

In  the  bulletin  of  the  Society  Van  Mons,  1857,  this  variety  is  stated  to  have  been 
obtained  by  Van  Mons,  though  some  doubt  has  been  raised  as  to  its  origin.  Fruit  large, 
ovate-pyriform,  often  rather  contorted;  skin  rough,  thick,  grayish-yellow,  finely  dotted 
with  russet  and  stained  with  the  same  around  the  calyx  and  stalk  and  sometimes  clouded 
and  streaked  with  red  on  the  face  exposed  to  the  sun;  flesh  yellowish- white,  coarse,  break- 
ing, granular  at  the  center;  juice  sufficient,  vinous  and  sugary;  third  for  dessert,  first  for 
•cooking;  Nov.  • 


446  THE   PEARS   OF   NEW   YORK 

Leon  Leclerc  de  Laval,     x.  Pom.  France  3:No.  99,  PI.  99.     1865.    2.  Hogg  Fruit  Man. 
603.     1884. 

This,  which  is  different  from  Le"on  Leclerc  (Van  Mons),  was  obtained  at  Louvain  in 
1825  by  Van  Mons.  Fruit  large,  turbinate-obtuse-pyriform,  yellow-ochre,  finely  dotted 
with  gray-russet  and  marked  with  some  tracing  of  russet,  occasionally  washed  with  a  little 
red;  flesh  very  white,  semi-melting  or  semi-breaking,  watery,  gritty,  juicy,  sweet,  slightly 
perfumed;  third  for  dessert,  first  for  stewing;  Jan.  to  May. 
Leon  Recq.  i.  Guide  Prat.  95.  1895. 

On  trial  with  Messrs.  Simon-Louis,  Metz,  Lorraine,  in  1895,  who  received  it  from. 
M.  Daras  de  Naghin,  Antwerp,  Bel.     Fruit  large  or  nearly  large,  pyriform,  lemon-yellow 
when  ripe;  flesh  fine,  slightly  acid,  sugary,  perfumed;  Nov.  and  Dec. 
Leon  Rey.     i.  Leroy  Diet.  Pom.  2:336,  fig.     1869. 

In  1856,  M.  Rey,  Toulouse,  Fr.,  sowed  seeds  of  the  best  French  pears,  and  in  the 
following  year  selected  the  most  promising  seedlings,  one  of  which  received  the  name  L£on 
Rey.  Fruit  medium  and  sometimes  rather  larger,  turbinate,  very  round  in  its  lower  part, 
and  conic-obtuse  at  the  top,  golden-yellow,  finely  dotted  and  stained  with  fawn  and 
nearly  always  washed  with  tender  rose  on  the  face  exposed  to  the  sun;  flesh  very  white  and 
fine,  melting,  free  from  grit;  juice  very  abundant,  sugary,  acidulous,  having  a  delicious 
flavor;  first;  Oct. 
Leone e  de  Vaubernler.  i.  Guide  Prat.  72.  1876. 

Tree  vigorous  on  quince,  very  fertile.         Fruit  rather  large,  ovate,  very  pale  green, 
touched  with  russet  and  washed  with  dark  carmine;  flesh  yellowish,  fine,  dense,  of  a  highly 
agreeable  flavor;  third:  second  half  of  Sept. 
Leonie.     i.  Guide  Prat.  95.     1895. 

Sent  out  by  M.  Daras  de  Naghin,  Antwerp,  Bel.     Fruit  medium,  of  Doyenn6  form, 
globular-obovate;  flesh  melting,  sugary;  good. 
Leonie  Bourier.     i.  Guide  Prat.  56.     1895. 

Obtained  by  M.  Simon  Bouvier,  Jodoigne,  Bel.     Tree  vigorous  on  quince,  fertile. 
Fruit  medium,  pyriform,  whitish-yellow  blushed  with  orange-red;  flesh  fine,  very  melting 
and  juicy,  sugary,  vinous,  perfumed;  a  very  beautiful  and  excellent  fruit;  Sept. 
Leonie  Pinchart.     i.  Downing  Fr.  Trees  Am.  800.     1869. 

Described  in  1869  as  a  new  Belgian  variety.  Fruit  medium,  globular-obovate,  greenish- 
yellow,  much  covered,  netted,  and  patched  with  yellow-russet  and  minute  russet  dots; 
flesh  whitish,  juicy,  sweet,  melting;  very  good;  Sept.  and  Oct. 

Leontine  Van  Exem.     i.  Guide  Prat.   108.     1876.    2.  Mas  Pom.  Gen.  3:181,  fig.  187. 
1878. 

Obtained  by  Henri  Gregoire,  Beurechin,  Bel.  Fruit  small,  turbinate  or  conic-turbinate, 
very  clear  green  changing  to  pale  yellow  at  maturity,  dotted  with  specks  of  darker  green; 
some  clear  russet  covers  the  calyx  and  the  summit,  and  the  side  next  the  sun  becomes  golden ; 
flesh  white,  fine,  melting,  full  of  juice  rich  in  sugar  and  perfume  of  the  almond;  Oct. 
Leopold  I.  i.  Downing  Fr.  Trees  Am.  518.  1857.  2.  Leroy  Diet.  Pom.  2:338,  fig. 
1869. 

A  posthumous  gain  of  Van  Mons  which  gave  its  first  fruit  in  1848.     Fruit  above 


THE  PEARS  OF  NEW  YORK  447 

medium,  ovate,  regular,  swelled  in  the  lower  part,  obtuse,  grass-green,  often  yellowish, 
dotted,  streaked,  and  stained  with  russet;  flesh  white,  with  some  yellow  tinge,  fine,  very 
melting,  juicy,  sweet,  vinous,  aromatic  and  delicate;  good  to  very  good;  Nov. 
Leopold  Riche.     I.  Downing  Fr.  Trees  A m.  80 1.     1869.     2.  Hogg  Fruit  Man.  603.     1884. 

One  of  M.  de  Jonghe's  seedlings.     Fruit  rather  large,  obovate,  yellow,  thickly  sprinkled 
with  large  cinnamon-russet  dots;  flesh  rather  coarse-grained,  crisp,  buttery,  melting;  juice 
abundant,  rich,  thick  and  sugary,  with  a  fine  almond  flavor;  a  very  richly  flavored  pear; 
Nov. 
Lepine.     I.  Downing  Fr.  Trees  Am.  801.     1869. 

Tree  of  moderate  growth  but  very  productive.     Fruit  small,  oblate,  yellowish,  shaded 
with  crimson,  slightly  russeted;  flesh  coarse,  granular,  melting,  juicy,  brisk,  vinous,  good; 
Nov.  and  Dec. 
Lesbre.     i.  Card.  Chron.  415.     1863.    2.  Leroy  Diet.  Pom.  2:339,  %•     l869- 

Raised  from  seed  at  Boulogne-sur-Mer,  before  1838,  by  M.  Bonnet.  Fruit  medium 
or  above,  turbinate,  very  obtuse  and  swelled,  nearly  always  mammillate  at  the  top;  skin 
rough,  olive-yellow,  sprinkled  with  many  large  russet  dots  and  small  brownish  stains; 
flesh  white,  fine  and  melting,  juicy,  rather  granular  at  the  core;  juice  abundant,  sugary, 
vinegary,  with  a  delicate  scent  of  anis;  first;  end  of  Aug. 
Levard.  I.  Leroy  Diet.  Pom.  2:340,  fig.  1869. 

Grown  on  the  seed  beds  of  M.  Leroy,  Antwerp,  Bel.,  and  fruited  in  1863.  Fruit 
below  medium,  globular- turbinate,  irregular,  bossed  and  always  less  swollen  on  one  side 
than  on  the  other;  color  yellowish-green,  dotted  with  brown  and  fawn,  and  entirely  covered 
with  bronze-russet  on  the  cheek  exposed  to  the  sun;  flesh  greenish- white,  fine,  melting 
and  juicy,  gritty  around  the  core,  sugary,  acidulous,  musky  and  very  rich  in  flavor;  first; 
Nov. 
Levester  Zuckerbirne.  i.  Dochnahl  Fwfcr.  Obstkunde  2:172.  1856. 

Hanover,   1852.     Fruit  small,  obtuse-turbinate,  sides  unequal,  light  green  changing 
to  greenish-yellow,  often  streaked  with  red  and  finely  dotted  with  greenish-russet;  flesh 
fine,  deficient  in  juice,  granular  near  the  center,  highly  aromatic;  first  for  household  and 
market  purposes;  Sept.  and  Oct. 
Lewes,     i.  Parkinson  Par.  Ter.  592.     1629. 

Described  by  John  Parkinson  in  1629,  in  England,as  "  brownish  greene   pears,  ripe 
about  the  end  of  September,  a  reasonable  well  rellished  fruit,  and  very  moist." 
Lewis,     i.  Prince  Pom.  Man.  1:140.     1831.     2.  Downing  Fr.  Trees  Am.  801.     1869. 

Originated  on  the  farm  of  John  Lewis,  Roxbury,  Mass.,  about  1811.  Fruit  below 
medium,  globular,  obovate,  obtuse,  dark  green  in  autumn,  pale  green  at  maturity,  with 
numerous  russet  specks;  flesh  yellowish-white,  rather  coarse,  melting,  juicy  and  rich  in 
flavor,  with  a  slight  spicy  perfume;  Nov.  to  Feb. 

Lexington,     i.  ///.  Hort.  Soc.  Rpt.  187.     1896.     2.  Budd-Hansen  Am.  Hort.  Man.  2:253. 
1903. 

Originated  in  Kentucky  and  is  said  to  resemble  Bartlett,  but  to  ripen  two  weeks 
earlier.  Hardy  and  free  from  blight,  but  described  as  "  too  poor  "  in  quality. 


THE   PEARS   OF   NEW   YORK 

Liberate,     i.  Mag.  Hort.  21:519.     1855.     2.  Downing  Fr.  Trees  Am.  801.     1869. 

Belgian.  Introduced  to  this  country  as  a  new  variety  about  1850.  Fruit  large, 
obtuse-pyramidal  or  truncate-pyriform;  skin  fair,  smooth,  yellowish-green,  very  thickly 
dotted  with  large,  conspicuous,  russety  specks,  and  patched  with  russet;  flesh  yellowish- 
white,  a  little  coarse,  melting,  juicy,  sweet,  rich,  with  a  peculiar  almond,  aromatic  perfume; 
a  very  handsome  and  fine  fruit ;  Oct. 
Liegel  Honigbirne.  i.  Mathieu  Nom.  Pom.  248.  1889. 

Poire  de  Miel  de  Liegel.     2.  Mas  Pom.  Gen.  1:47,  fig-  24-     1872. 

Origin  uncertain,  probably  German.  Fruit  medium,  ovate-pyriform;  skin  fine  and 
smooth,  at  first  pale  green  turning  to  pale  yellow,  more  golden  on  the  side  next  the  sun 
and  very  rarely  touched  with  rose;  flesh  yellow,  fine,  melting,  full  of  sugary  juice,  vinous, 
and  with  a  distinct  savor  of  musk;  first;  Oct. 

Lieutenant  Poidevin.     I.  Leroy  Diet.  Pom.  2:344,  fig.     1869.    2.  Hogg  Fruit  Man.  604. 
1884. 

Flon-Grolleau,  a  Frenchman,  obtained  this  variety  in  1853.     Fruit  large,  obovate  and 
undulating;  skin  fine,  yellow-ochre  dotted  with  gray;  flesh  yellowish- white,   semi-fine, 
breaking,  gritty  around  the  center,  sugary,  vinous:  second  for  dessert,  first  for  cooking; 
Mar.  and  Apr. 
Limon.  i.  Mag.  Hort.  8:57.     1842.    2.  Downing  Fr.  Trees  Am.  802.     1869. 

A  Van  Mons  seedling.     Fruit  rather  small,  obovate,  yellow,  with  a  faint  red  cheek; 
flesh  white,  buttery,  melting  and  juicy,  with  a  sprightly  flavor;  very  good;  mid- Aug. 
Linzer  Mostbirne.     i.  Loschnig  Mostbirnen  188,  fig.     1913. 

A  perry  pear  taking  its  name  from  the  town  of  Linz  near  Hauptstadt  in  Upper  Austria. 
Fruit  medium,  globular  to  pyriform,  yellow,  strongly  carmined  on  the  sun-exposed  side 
and  dotted  with  red;  flesh  yellow-white,  coarse-grained,  with  a  saccharine,  astringent 
flavor;  Oct. 
Livingston  Virgalieu.     I.  Downing  Fr.  Trees  Am.  803.     1869. 

An  old  variety,  grown  to  some  extent  along  the  Hudson  River.     Fruit    globular- 
obovate,  greenish-yellow,  patched  and  dotted  with  russet;  flesh  whitish,  juicy,  nearly 
melting,  sweet,  pleasant;  good;  Sept. 
Locke,     i.  Mag.  Hort.  3:52.     1837.    2.  Downing  Fr.  Trees  Am.  442.     1845. 

Raised  from  seed  in  the  garden  of  James  Locke,  West  Cambridge,  Mass.,  in  1830. 
Fruit  medium,  globular-obovate,  full  at  the  crown,  ending  obtusely  at  the  stem;  skin  fair, 
slightly  rough,  yellowish-green  changing  to  lemon-yellow  when  ripe,  spots  of  darker  hue 
mingled  with  russet,  tinged  with  red  on  the  sunny  side;  flesh  yellowish- white,  coarse,  melt- 
ing and  juicy,  rich,  sweet  and  perfumed;  good;  Dec. 
Lodge,  i.  Kenrick  Am.  Orch.  178,  179.  1832.  2.  Downing  Fr.  Trees  Am.  803.  1869. 

A  native  of  Pennsylvania  and  understood  to  have  originated  near  Philadelphia.  Fruit 
medium,  pyriform,  tapering  to  the  stem  and  larger  on  one  side  than  on  the  other,  greenish- 
brown,  the  green  becoming  a  little  paler  at  maturity  and  much  covered  with  patches  of 
dull  russet;  flesh  whitish,  a  little  gritty  at  the  core,  juicy,  melting,  with  a  rather  rich  flavor, 
relieved  by  a  pleasant  acid;  Sept.  and  Oct. 


THE  PEARS  OF  NEW  YORK  449 

Loire-de-Mons.     i.  Mas  Pom.  Gen.  3:109,  fig.  151.     1878. 

A  gain  of  M.  Loire,  at  Mons,  Bel.  Fruit  medium,  turbinate,  or  globular-turbinate, 
usually  regular  in  contour;  skin  rather  fine  and  tender,  clear  and  bright  green,  sprinkled 
with  gray-green  dots;  at  maturity  the  green  becomes  clear  lemon  and  golden  on  the  side  of 
the  sun;  flesh  white,  fine,  very  melting,  full  of  juice,  acidulous,  delicately  perfumed;  first; 
end  of  Sept. 

London  Sugar,     i.  Lindley  Guide  Orch.  Card.  343.     1831.    2.  Hogg  Fruit  Man.  605. 
1884. 

English.     Much  cultivated  in  Norfolk  for  the  Norwich  market.     Fruit  below  medium, 
turbinate,  pale  green  approaching  lemon-yellow  at  maturity,  with  a  slight  brownish  tinge; 
flesh  tender,  melting;  juice  saccharine  and  of  a  rich,  musky  flavor;  an  excellent  early  fruit; 
end  of  July. 
Long  Green,     i.  Downing  Fr.  Trees  Am.  803.     1869. 

Belgische  Zapfenbirne.     2.  Dochnahl  Fii/ir.  Obstkunde  2:139.     1856. 

Longue-Verte.     3.  Leroy  Diet.  Pom.  2:349,  fig.     1869. 

Grune  Lange  Herbstbirne.    4.  Mathieu  Nom.  Pom.  228.     1889. 

This  French  pear  is  distinct  from  the  Verte  Longue  which  is  synonymous  with  Verte 
Longue  d'Automne,  though  these  two  pears  have  been  confused  and  have  various  names 
in  common.  It  has  been  cultivated  in  France  for  the  last  100  years.  Longue  Verte  has 
ten  French  synonyms.  Fruit  above  medium,  very  long,  fig-like  in  form,  narrowed  from 
middle  to  stalk,  acute,  grass-green  passing  to  brownish-green  on  the  face  exposed  to  the 
sun,  uniformly  sprinkled  with  dots  of  gray-russet;  flesh  greenish-white,  fine  or  semi-fine, 
melting,  rather  granular  around  the  seeds ;  juice  abundant,  saccharine,  sweet,  with  a  char- 
acteristic perfume,  often  very  slight;  second;  Sept. 
Long  Green  of  Autumn,  i.  Downing  Fr.  Trees  Am.  804.  1869. 

Verle-Longue  d'Automne.     2.  Leroy  Diet.  Pom.  2:729,  fig.     1869. 

Lange  grune  Herbstbirne.     3.  Liegel  Syst.  Anleit.  112.     1825. 

The  Long  Green  of  Autumn,  better  known  abroad  as  the  Verte-Longue  d'Automne 
or  Verte-Longue,  must  be  distinguished  from  the  Long  Green  or  Longue-Verte.  It  is  of 
very  ancient  origin  and  mentioned  in  the  catalog,  published  by  Le  Lectier,  King's  Attorney, 
in  1628,  of  the  immense  nursery  he  created  in  1598.  The  German  author  Henri  Manger, 
1783,  considered  the  Verte-Longue  identical  with  the  V indium  of  Pliny.  Fruit  medium 
to  large,  turbinate,  slightly  obtuse,  often  larger  on  one  side  than  on  the  other,  green  clouded 
with  pale  yellow,  speckled  with  large  gray  spots  and  very  rarely  blushed  on  the  exposed 
side;  flesh  white,  fine,  melting,  very  full  of  a  saccharine,  well-flavored,  musky  juice;  first 
when  its  juice  is  well  perfumed,  but  rather  variable;  Oct. 
Long  Green  of  Esperin.  I.  Downing  Fr.  Trees  Am.  804.  1869. 

Belgian.     Fruit  medium,  oblong-ovate-pyriform,  greenish-yellow,  blushed  with  crimson 
on  the  cheek  next  the  sun,  patched  and  netted  with  russet,  with  numerous  brown  dots; 
flesh  yellowish-white,  juicy,  semi-melting,  vinous;  good;  Sept. 
Longland.     i.  Lindley  Guide  Orch.  Card.  415.     1831.     2.  Hogg  Fruit  Man.  605.     1884. 

A  very  old  English  perry  pear  chiefly  grown  in  Herefordshire.     Fruit  small,  turbinate, 

even,    rather    handsomely    shaped,    bright    gold,  tinged    and    mottled  all  over  with    a 
29 


450  THE   PEARS   OF    NEW   YORK 

lively  russety  orange,  the  side  next  the  sun  having  a  pale  red  cheek;  flesh  yellow,  very 

astringent. 

Longue  du  Bosquet,    i.  Leroy  Diet.  Pom.  2:348,  fig.     1869. 

A  seedling  raised  by  Leroy.     It  was  reported  in  1863.     Fruit  medium,  conic,  elon- 
gated, regular,  obtuse  and  round  at  the  top,  greenish-yellow,  dotted  with  gray,  washed 
with  brown  at  the  extremities;  flesh  greenish,  semi-fine,  melting,  rather  gritty  at  the  center; 
juice  abundant,  very  saccharine,  acidulous  and  deliciously  perfumed;  first;  Sept. 
Longue-garde.     i.  Guide  Prat.  98.     1876. 

On  trial  in  the  orchards  of  Messrs.  Simon-Louis  at  Metz,  Lorraine,  in  1876.     Fruit 
large,  highly  perfumed;  in  season  until  May. 
Longue-Sucree.     i.  Mas  Pom.  Gen.  4:49,  fig.  217.     1879. 

Either  German  or  Austrian.     Cataloged  by  Jahn  in  1864.     Fruit  nearly  medium, 
conic-pyriform,  dark  green,  dotted  with  gray-brown,  changing  to  pale  yellow,  clouded  with 
red  on  the  side  of  the  sun,  speckled  with  whitish-gray;  flesh  whitish,  fine,  breaking,  deficient 
in  juice  and  sugar,  acidulous,  with  an  unpleasant  perfume;  third;  end  of  Aug. 
Longueville.     i.  Hogg  Fruit  Man.  605.     1884. 

Much  grown  in  the  South  of  Scotland.  It  has  been  conjectured  that  the  tree  was 
brought  to  Scotland  from  France  by  Douglas  when  Lord  of  Longueville  in  the  fifteenth 
century.  Fruit  large,  obovate,  regular  in  outline  and  handsome,  greenish-yellow,  with  a 
tinge  of  pale  red  next  the  sun,  covered  with  numerous  gray-russet  specks,  so  numerous 
sometimes  as  to  appear  like  network;  flesh  yellowish,  breaking,  tender,  very  juicy,  sweet 
and  richly  flavored;  good. 
Longworth.  i.  III.  Hort.  Soc.  Rpt.  172.  1892.  2.  Am.  Pom.  Soc.  Cat.  41.  1909. 

Originated  at  Dubuque,  Iowa.     Its  great  hardiness  and  freedom  from  blight  make  it 
valuable  in  breeding  for  the  North  though  its  fruit  is  not  of  such  quality  as  to  recommend 
it  where  choice  varieties  can  be  grown.     Fruit  medium  to  large,  obtuse-ovate,  green  turn- 
ing to  yellow;  good;  mid-season. 
Lorenzbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:47.     1856. 

Saxony,  1803.     Fruit  medium,  obtuse-conic,  light  green,  blushed  with  dark  brown  on 
the  sunny  side  changing  to  light  yellow,  washed  with  vivid  red,  green  dots  and  some  cin- 
namon-russet; flesh  yellowish- white,  melting,  rather  gritty  around  the  center;  first  for 
kitchen  and  market,  second  for  dessert;  Sept. 
Loriol  de  Barny.     i.  Leroy  Diet.  Pom.  2:351,  fig.     1869. 

A  gain  of  Leroy  from  his  seed  beds  at  Angers,  Fr. ;  it  fruited  for  the  first  time  in  1862. 
Fruit  medium  or  above,  very  long  ovate-pyriform,  often  bossed  in  its  contour;  skin  thin, 
yellow-ochre,  speckled  with  minute  gray  dots  and  showing  some  stains  of  russet;  flesh 
white,  fine,  melting,  almost  free  from  grit ;  juice  very  abundant  and  sugary  having  a  delicate 
aroma;  first;  end  of  Aug.  and  beginning  of  Sept. 
Lothrop.  i.  Mass.  Hort.  Soc.  Rpt.  46.  1866. 

A  seedling  raised  by  S.  A.  Shurtleff,  Brookline,  Mass.;  it  first  fruited  in  1866.     Fruit 
diameter  2^  in.,  yellow  with  rasset;  flesh  white,  with  good  flavor;  mid-Sept. 
Loubiat.     i.  Guide  Prat.  98,  285.     1876. 

This  variety  bears  the  name  of  the  owner  of  the  parent  tree  living  in  the  Dordogne.. 


THE  PEARS  OF  NEW  YORK  451 

Fruit  large,  of  handsome  appearance;  flesh  yellow;  third,  yet  of  good  quality  for  its  season; 

spring  until  July. 

Louis  Cappe.     i.  Guide  Prat.  98.     1876. 

A  seedling  of  Easter  Beurre"  and  of  similar  quality.  On  trial  in  the  orchards  of  Messrs. 
Simon-Louis,  Metz,  Lorraine,  in  1876.  Tree  very  fertile  and  vigorous.  Fruit  medium 
to  large,  Bergamot  in  form;  Nov.  and  Dec.  •, 

Louis  Gregoire.     i.  Mas  Le  Verger  2:147,  %•  72-     1866-73.     2-  Hogg  Fruit  Man.  606. 
1884. 

M.  Xavier  Gre'goire,  Jodoigne,  Bel.,  obtained  this  pear  from  a  seed  bed  made  in  1832. 
Fruit  below  medium,  obtuse-turbinate,  irregular  in  form,  much  larger  on  one  side  than  on 
the  other,  rather  rough  to  the  touch,  greenish-yellow,  dotted  and  mottled  with  russet  and 
generally  stained  with  fawn  on  the  side  of  the  sun;  flesh  whitish,  semi-fine  and  semi-melting, 
juicy,  sugary,  highly  acid,  often  rather  astringent,  slightly  musky,  and  sometimes  rather 
delicate;  second  and  sometimes  third  when  the  astringency  of  its  juice  is  too  pronounced; 
Oct. 
Louis  Noisette,  i.  Guide  Prat.  98.  1876. 

Published  by  Boisbunel  in  1867.     Tree  very  vigorous  and  fertile.     Fruit  rather  large, 
globular-turbinate ;  flesh  fine,  very  melting  and  very  juicy,  sugary  and  sprightly;  first; 
Nov.  and  Dec. 
Louis  Pasteur,     i.  Rev.  Hort.  223.     1909. 

Obtained  by  Arsene  Sannier,  Rouen,  Fr.  Fruit  smooth  and  fine,  clear  yellow,  strongly 
washed  with  fawn  on  one  face  and  covered  with  patches  of  the  same  color  on  the  other  side ; 
flesh  yellowish-white,  the  yellow  being  more  noticeable  near  the  skin,  very  fine,  melting, 
and  sugary,  sprightly  and  perfumed;  very  good;  Dec. 

Louis-Philippe,     i.  Kenrick  Am.   Orch.    169.     1841.     2.  Leroy   Did.    Pom.   2:354,   fig. 
1869. 

Origin  uncertain,  though  it  was  described  by  Prdvost,  Rouen,  Fr.,  in  1848.  Fruit 
large,  turbinate,  very  obtuse  and  very  irregular  in  form,  swelled,  especially  on  one  side 
on  its  lower  half;  skin  rough  and  bronzed  all  over  on  a  basis  of  gray-green,  sprinkled  with 
numerous  large,  prominent,  brownish  dots;  flesh  white,  semi-fine  and  semi-breaking;  juice 
not  abundant,  more  or  less  acid,  wanting  in  sugar,  slightly  perfumed;  second;  early  Oct. 
Louis  Van  Houte.  i.  Guide  Prat.  108.  1876. 

Classed  by  Messrs.  Simon-Louis,  Metz,  Lorraine,  with  varieties  of  doubtful  or  little 
merit. 

Louis  Vilmorin.     i.  Leroy   Diet.   Pom.   2:355,   fig.     1869.     2.  Downing   Fr.   Trees  Am. 
ist  App.,  128.     1872. 

Originated  from  seed  of  Beurre"  Clairgeau  about  1863  by  Andr6  Leroy,  Angers,  Fr. 
Tree  vigorous,  rather  spreading,  very  productive.  Fruit  medium  to  large,  pyriform, 
variable,  yellow,  netted  and  dotted  with  russet,  sometimes  shaded  with  red;  stem  short, 
curved;  calyx  large,  open;  basin  medium,  uneven,  russeted;  flesh  white,  half  fine,  juicy, 
melting,  sweet,  slightly  perfumed;  good  to  very  good;  Dec. 
Louise-Bonne,  i.  Leroy  Diet.  Pom.  2:357,  fig-  1869.  2.  Hogg  Fruit  Man.  606.  1884. 

Merlet  the  French  pomologist  was  the  first  to  write  of  this  pear  in  1675.     Fruit  above 


452  THE  PEARS  OF  NEW  YORK 

medium,  variable  in  form,  ovate-obtuse  and  swelled  in  lower  half,  or  long-pyriform,  nar- 
rowed toward  the  stalk;  skin  thick,  smooth,  bright  green  changing  as  it  ripens  to  yellowish- 
green,  strewed  with  small  dots  and  some  markings  of  russet;  flesh  greenish-white,  coarse, 
semi-melting,  gritty  at  center,  juicy,  only  slightly  saccharine,  generally  sweetish  and 
deficient  in  perfume;  variable  for  dessert,  but  first  for  compotes;  Dec. 
Louise  Bonne  d'Avanches  Panachee.  i.  Hogg  Fruit  Man.  607.  1884. 

A  variegated  form  of  Louise  Bonne  de  Jersey,  the  wood  and  fruit  being  marked  with 
golden  stripes.  It  originated  as  a  bud  sport. 

Louise-Bonne  de  Printemps.     i.  Leroy  Diet.  Pom.  2:359,  ng-     1869.     2.  Downing  Fr. 
Trees  Am.  804.     1869. 

Obtained  by  M.  Boisbunel,  Rouen,  Fr.,  and  first  published  in  1857.  Fruit  above 
medium,  long  obtuse-pyriform,  regular  in  contour,  mammillate  at  summit  and  slightly 
bossed  at  base,  yellow-ochre,  dotted  with  greenish-gray;  flesh  semi-fine  and  semi-melting, 
white,  gritty  around  the  center,  very  juicy,  rarely  sugary,  slightly  sweet  and  slightly  aro- 
matic; grafted  on  pear  and  trained  on  espalier  in  a  good  situation  it  is  a  pear  of  high  merit; 
Feb.  to  Apr. 

Louise  Bonne  Sannier.     i.  Guide  Prat.  no.     1876.     2.  Cat.  Cong.  Pom.  France  291,  fig. 
1906. 

M.  Sannier,  Rouen,  Fr.,  obtained  this  pear;  it  was  first  reported  in  1868.  Fruit  rather 
small  or  medium,  oval,  obliquely  obtuse  near  the  stem,  dark  yellow,  touched  with  bright 
red;  flesh  yellow,  juicy,  melting,  remarkably  saccharine,  sprightly  and  perfumed;  good  to 
very  good;  Oct.  to  Dec. 

Louise   de   Boulogne.     I.  Barry  Fr.  Garden   317.     1851.     2.  Leroy   Diet.    Pom.   2:361. 
1869. 

Described  by  Barry  in  1851  among  "  new  and  rare  pears,  recently  introduced,  that 
give  promise  of  excellence."     Leroy  wrote  of  it  as  a  seedling  of  Van  Mons.     Fruit  large, 
breaking,  keeps  through  the  winter. 
Louise  Dupont.     I.  Ann.  Pom.  Beige  2:59,  fig.     1854.     2.  Mag.  Hort.  23:301.     1857. 

Louise  Dupont  was  the  product  of  one  of  the  last  seedlings  raised  by  Van  Mons  and 
was  harvested  for  the  first  time  in  1853.  Fruit  rather  large,  sometimes  of  Doyenn(§  form 
but  usually  longer  and  more  turbinate;  skin  thin,  dull  green  passing  to  golden  yellow  at 
maturity,  colored  with  russet-fawn  on  the  sunny  side,  dotted  and  marked  with  fawn  all 
over;  flesh  white,  semi-fine,  melting,  full  of  juice,  saccharine  and  well  perfumed;  first;  Oct. 
and  Nov. 
Louise  d'Orleans.  i.  Horticulturist  1:140.  1846.  2.  Ann.  Pom.  Beige  2:35,  fig.  1853. 

From  seed  sown  by  Van  Mons  in  1827  at  Louvain  and  first  bore  fruit  in  1843.     Fruit 
medium,  oblong-obtuse;  skin  is  of  a  fine  bronzed-green,  covered  with  gray  speckles;  flesh 
very  white,  fine  grained  and  very  melting;  juice  exceedingly  rich,  sugary  and  delicious; 
early  Nov. 
Louise  de  Prusse.     x.  Leroy  Did.  Pom.  2:362,  fig.     1869. 

Obtained  by  Van  Mons  and  published  by  him  in  September,  1832,  but  it  had  already 
been  reported  in  1826.  Fruit  large,  turbinate-obtuse,  more  or  less  long,  considerably 
swelled  toward  its  lower  end;  skin  thick  and  rough,  yellow-ochre  clouded  with  green, 


THE    PEARS   OF   NEW   YORK  453 

speckled  with  fine  gray  dots  and  stained  with  light  brown  around  the  calyx  and  stem; 
flesh  white,  semi-fine,  breaking  or  semi-breaking,  granular  at  center ;  juice  abundant,  very 
saccharine,  acidulous,  pleasantly  perfumed;  second:  Sept. 
Louison.     i.  Prince  Pom.  Man.  1:86.     1831. 

French.  Fruit  large,  oblong  and  almost  conical,  terminated  obtusely;  skin  delicate 
and  smooth,  sometimes  washed  on  the  sunny  side,  and  in  other  cases  pretty  deeply  tinged 
with  red,  speckled  with  brownish-red  dots,  the  other  side  being  of  a  beautiful  yellow,  scat- 
tered with  specks  of  russet ;  flesh  very  white,  melting,  full  of  very  pleasant  juice,  slightly 
perfumed  but  not  of  high  flavor;  early  Oct. 
Lovaux.  i.  Ohio  Hort.  Soc.  Rpt.  48.  1871. 

Reported  by  the  Committee  on  Foreign  Fruits  of  the  Ohio  State  Horticultural  Society 
as  a  new  variety  which  they  recommended.     Fruit  large  to  medium,  juicy,  sweet,  melting; 
good;  Sept. 
Liibecker  Prinzessin  Birne.     i.  Mathieu  Nom.  Pom.  249.     1889. 

Princesse  de  Lubeck.     2.  Guide  Prat.  103.     1876. 

German;  extensively  cultivated  about  Lubeck,  Ger.     Fruit  medium,  long-pyriform, 
beautiful  yellow,  extensively  covered  with  brilliant  crimson;  flesh  breaking,  juicy;  good; 
beginning  of  Aug. 
Lubin.     i.  Mas  Pom.  Gen.  7:187,  fig.  579.     1881. 

A  seedling  found  by  M.  Pariset  of  Curciat-Dongalon,  Ain,  Fr. ;  first  reported  in  1869. 
Fruit  medium,  conic-pyriform,  regular  in  its  contour,  obtuse,  having  its  largest  circum- 
ference well  below  its  middle;  skin  fine,  delicate,  at  first  a  clear  and  bright  green,  sprinkled 
with  very  numerous  round,  small,  brown  dots  only  very  slightly  visible  on  the  side  of  the 
sun;  at  maturity  the  basic  green  passes  to  lemon-yellow,  with  a  golden  hue  on  the  exposed 
side;  flesh  whitish,  very  fine,  melting,  juicy,  saccharine,  slightly  vinous,  acidulous;  good; 
winter. 
Lucie  Audusson.  i.  Pom.  France  4: No.  172,  PI.  172.  1865. 

Obtained  by  Alexis  Audusson,  Angers,  Fr. ;  first  published  in  1861.     Fruit  large,  long, 
nearly  cylindrical,  obtuse  and  slightly  narrowed  toward  the  stem,  grass-green,  finely  dotted 
and  speckled  with  fawn-colored  russet;  flesh  yellowish-white,  fine  or  semi-fine,  melting; 
juice  abundant,  sugary,  vinous,  delicately  perfumed;  first;  mid-Nov.  to  end  of  Dec. 
Lucien  Chaure.     i.  Guide  Prat.  95.     1895. 

Obtained  by  Arsene  Sannier,  Rouen,  Fr.  Tree  healthy,  vigorous  and  adaptable  for 
all  forms  of  growth.  Fruit  medium,  grayish-yellow;  flesh  melting,  juicy,  fine  and  sugary; 
Oct.  and  Nov. 

Lucien  Leclercq.     i.  Leroy  Diet.  Pom.  2:366,  fig.     1869.    2.  Downing  Fr.  Trees  Am. 
806.     1869. 

From  a  seed  bed  made  by  Van  Mons  in  1829,  but  it  did  not  bear  fruit  till  after  his 
death  in  1844.  Fruit  below  medium  and  sometimes  rather  larger,  globular-ovate,  regular, 
rarely  bossed,  pale  yellow  on  the  shaded  side  and  darker  yellow  where  exposed,  dotted  all 
over  with  fine  gray  and  green  spots;  flesh  white,  coarse,  semi-melting  and  juicy,  sugary, 
acidulous,  and  aromatic,  very  gritty  around  the  core;  second;  latter  half  of  Aug. 


454  THE   PEARS   OF   NEW   YORK 

Lucne  Hative.     i.  Noisette  Man.  Cmnp.  Jard.  2:525.     1860. 

Tree  vigorous  and  productive.     Fruit  medium,  elongated,  pale  green;  flesh  semi- 
melting,  sugary,  moderately  perfumed;  good;  Sept. 
Lucy  Grieve,     i.  Hogg  Fruit  Man.  607.     1884. 

English;  bore  fruit  first  in  1873.  Named  in  honor  of  the  little  girl  who  planted  and 
tended  the  seed,  but  died  before  the  tree  fruited.  Fruit  large,  oval,  rather  uneven  in 
outline,  bossed  around  the  waist  and  about  the  calyx,  lemon-yellow,  with  occasionally 
a  brownish-red  blush  on  the  side  next  the  sun,  sprinkled  with  cinnamon-colored  dots; 
flesh  white,  tender,  melting,  very  juicy  and  richly  flavored;  first;  Oct. 
Luola.  i.  Am.  Pom.  Soc.  Rpt.  135.  1920. 

Said  to  be  a  cross  between  Seckel  and  Dana  Hovcy  originated  by  W.  C.  Eckard,  Water- 
vliet,  Mich.,  about  1907.     Fruit  very  small,  globular,  greenish-yellow,  with  faint  blush, 
very  rich;  excellent;  Oct. 
Lutovka.     i.  Me.  Pom.  Soc.  Rpt.  62,  63.     1899. 

Russian.     Introduced  in  1882.     Fruit  large;  good;  mid-season. 
Lutzbirne.     i.  Dochnahl  7<Wzr.  Obstkunde  2:190.     1856. 

German,  published  in  1801.     Fruit  medium,  obtuse-conic,  dull  greenish-yellow,  slightly 
blushed,  strongly  dotted,  marked  with  russet,  and  covered  with  rusty  russet  on  the  sun- 
exposed  side;  flesh  granular,  gritty  near  center,  semi-melting,  aromatic;  first  for  culinary 
uses;  Sept. 
Luxemburger  Mostbirne.     i.  Loschnig  Mostbirnen  128,  fig.     1913. 

A  perry  pear  widely  distributed  in  France,  Luxemburg,  Germany  and  Austria.     Fruit 
large,  globular-oblate,  like  Bergamot  in  form,  gray-green  turning  yellow-green  when  ripe 
sprinkled  with  large  russet  dots  and  specklings;  flesh  whitish,  coarse-grained,  unusually 
juicy,  astringent  and  sweet  flavor;  end  of  Sept. 
Lycurgus.     i.  Horticulturist  12:365.     1857.     2.  Downing  Fr.  Trees  Am.  806,  fig.     1869. 

Originated  with  George  Hood,  Cleveland,  Ohio,  from  seed  of  Winter  Nelis.  The  tree 
is  productive,  and  of  rather  spreading  growth.  Fruit  small,  oblong-pyriform,  greenish- 
yellow,  much  covered  with  thin  brownish-russet,  many  large  grayish  dots;  flesh  yellowish, 
juicy,  melting,  sweet,  rich,  rather  aromatic,  having  some  perfume;  first,  one  of  the  best  in 
quality  of  late  winter  pears4  Dec.  to  Feb. 
Lydie  Thierard.  i.  Downing  Fr.  Trees  Am.  806.  1869.  2.  Guide  Prat.  99.  1876. 

Originated  from  a  seed  of  Crassane  by  Jules  ThieYard,  Bethel,  Fr.     Fruit  rather  large, 
Bergamot-shaped,   clear  green,  dotted;  flesh  fine,  very  melting,  sugary,  perfumed;  first; 
Jan.  to  Mar. 
Lyerle.     i.  Am.  Pom.  Soc.  Rpt.  44.     1897. 

Raised  by  a  Mr.  Lyerle,  Union  County,  111.,  in  1881  from  seed  of  Bartlett.     Fruit 
medium,  pyriform,  yellowish-green,  with  numerous  patches  of  russet;  flesh  sugary;  good; 
early  July,  four  weeks  ahead  of  Bartlett. 
Lyon.     i.  Downing  Fr.  Trees  Am.  807.     1869. 

Orignated  at  Newport,  R.  I.  Fruit  medium,  oblong-obovate  or  Doyenne-shaped, 
yellow,  thick  and  smooth  skin,  finely  dotted,  blushed;  flesh  coarse,  a  little  gritty  at  core, 
vinous;  very  good;  Oct. 


THE   PEARS   OF   NEW   YORK  455 

Mace.     i.  Mass.  Hori.  Soc.  Rpt.  50.     1860. 

Francis  Dana  showed  this  among  other  seedlings  of  his  to  the  Fruit  Committee  of  the 
Massachusetts  Horticultural  Society  in  1860.     Fruit  medium,  oval,  russet;  flesh  has  some- 
thing of  the  honeyed  sweetness  as  well  as  some  external  resemblance  to  Dana  Hovey. 
Machlander  Mostbirne.     i.  Loschnig  Mostbirnen  48,  fig.     1913. 

An  Austrian  perry  pear.     Fruit  large,  pyriform,  green  turning  to  yellowish-green, 
russeted;  flesh  granular,  green  under  the  skin,  subacid;  Sept.  and  Oct. 
Mackleroy.     i.  South.  Nurs.  Cat.  4.     1921. 

This  variety,  introduced  by  the  Southern  Nursery  Company,  Winchester,  Tenn.,  in 
1921,  is  said  to  have  been  brought  to  Tennessee  by  Davis  Mackleroy  from  South  Carolina 
over  100  years  ago. 

Mclaughlin,     i.  Mag.    Hort.     8:62.     1842.     2.  Ibid.    13:251.     1847.     3.  Downing    Fr. 
Trees  Am.  807,  fig.     1869. 

In  October,  1831,  General  Wingate  of  Portland,  Me.,  stated  "  That  a  person  in  Oxford 
County,  many  years  since  raised  a  number  of  pear  trees  from  seeds,  all  of  which  produced 
inferior  fruit,  with  the  exception  of  one  tree;  and  from  that  tree,  the  scions  were  taken  and 
engrafted  by  a  Mr.  McLaughin,  of  Scarborough."  Fruit  large,  obtuse-pyriform;  skin 
slightly  rough,  bright  cinnamon-russet,  tinged  with  brownish-red  on  the  sunny  side,  with 
some  traces  of  a  bright  yellow  ground  on  the  shaded  side;  flesh  yellowish,  rather  coarse, 
melting,  juicy,  rich,  sugary;  Nov.  to  Jan. 
Macomber.  i.  Rural  N.  Y.  44:263,  figs.  145,  146.  1885. 

Raised  by  J.  T.  Macomber,  Grand  Isle,  Vt.     Fruit  medium,  pyriform,  green  changing 
to  yellow,  blushed;  flesh  buttery,  melting,  juicy,  sweet;  very  good;  Oct.  and  Nov. 
McVean.     i.  Horticulturist  9:340.     1854.     2.  Downing  Fr.  Trees  Am.  807.     1869. 

Originated  in  Monroe  County,  N.  Y.,  about  1850  or  earlier.     Fruit  large,  obovate- 
acute-pyriform,  yellow,  with  nettings  and  patches  of  russet,  and  numerous  green  and  brown 
dots;  flesh  coarse,  not  juicy,  or  melting,  sweet;  good;  Sept. 
Madame  Alfred  Conin.    i.  Leroy  Diet.  Pom.  2:371,  fig.     1869. 

Raised  by  Andre"  Leroy,  Angers,  Fr.,  in  1867.  Fruit  medium,  turbinate,  obtuse,  much 
swelled  around  central  circumference,  fairly  regular,  clear  yellow  often  covered  all  over 
with  a  layer  of  bronze  on  which  are  scattered,  uniformly,  numerous  grayish-brown  dots, 
scarcely  visible;  flesh  whitish,  fine,  melting,  watery,  rarely  gritty  around  the  center;  juice 
abundant,  sugary,  with  an  extremely  delicious  perfume;  first;  late  Sept. 
Madame  Andre  Leroy.  i.  Leroy  Diet.  Pom.  2:372,  fig.  1869.  2.  Hogg  Fruit  Man. 
608.  1884. 

Obtained  from  his  seed  beds  by  M.  Andre"  Leroy  at  Angers,  Fr. :  first  published  in  1862. 
Fruit  medium  to  large,  long-conic,  slightly  obtuse,  irregular,  more  or  less  misshapen, 
yellowish-green,  entirely  dotted,  especially  at  its  extremities,  with  small  points  and  slight 
patches  of  gray;  flesh  greenish- white,  fine  or  semi-fine,  very  melting,  slightly  granular  at 
center,  juicy,  sugary,  vinous,  with  a  very  delicate  flavor;  first;  end  of  Sept. 
Madame  Antoine  Lormier.  i.  Guide  Prat.  57.  1895. 

Obtained  by  M.  Sannier,  Rouen,  Fr.  Tree  vigorous  and  fertile.  Fruit  medium  or 
large,  regular  pyriform,  yellow,  dotted;  flesh  fine,  melting,  very  sugary;  first;  Sept.  and  Oct. 


456  THE    PEARS   OF   NEW   YORK 

Madame  Appert.    i.  Leroy  Diet.  Pom.  2:373,  fig.    l869-    2-  Hogg  Fruit  Man.  608.    1884. 

Raised  by  M.  Andrd  Leroy  at  Angers,  Fr.,  in  1861.  Fruit  medium,  long  pyriform, 
slightly  obtuse,  largest  circumference  around  its  middle,  much  reduced  at  the  extremities, 
especially  at  the  summit,  yellow,  with  gray-russet,  and  numerous  fawn-colored  dots  on  the 
side  of  the  sun  and  around  the  stem;  flesh  whitish,  fine,  very  melting,  rarely  gritty,  juicy, 
sugary,  with  a  delicate  flavor  of  almond,  acidulous;  first;  early  Oct. 
Madame  Arsene  Sannier.  i.  Guide  Prat.  95.  1895. 

Obtained  by  M.  Sannier,  Rouen,  Fr.     Fruit  medium  to  large;  flesh  sugary,  slightly 
perfumed  and  of  a  pleasant  flavor;  Oct. 
Madame  Ballet,     i.  Cat.  Cong.  Pom.  France  292,  fig.     1906. 

Obtained  by  M.  Ballet,  nurseryman  at  Parenty,  Fr.,  and  was  placed  on  the  market 
in  1894.  Fruit  large,  ovate,  yellow,  dotted  with  gray,  and  brightened  with  a  rose  blush 
on  the  side  next  the  sun;  very  good;  Jan.  to  Mar. 

Madame  Baptiste  Desportes.     i.  Leroy  Diet.  Pom.  2:374,  fig.     1869.    2.  Hogg  Fruit  Man. 
608.     1884. 

A  seedling  from  the  nurseries  of  Andr6  Leroy  at  Angers,  Fr.,  which  ripened  for  the 
first  time  in  1863.  Fruit  above  medium,  globular-ovate,  rather  regular,  often  a  little 
bossed  about  the  base;  skin  rather  fine,  yellow-ochre,  mottled,  stained,  and  dotted  with 
gray-russet;  flesh  fine  or  semi-fine,  melting,  excessively  juicy,  saccharine,  vinous,  with  a 
very  agreeable  flavor;  first;  early  Oct. 
Madame  Blanchet.  i.  Guide  Prat.  76.  1895. 

Fruit  medium,  greenish-yellow  covered  with  fawn;  flesh  fine,  buttery,  of  a  delicate 
flavor;  good;  Oct.  and  Nov. 
Madame  Bonnefond.     i.  Mas  Le  Verger  s:Pt.  2,  135,  fig.  164.     1866-73. 

Obtained  in  i848'by  M.  Bonnefond,  RMne,  Fr.,  and  placed  on  the  market  for  the  first 
time  in  1867.  Fruit  large,  like  Calebasse  in  form,  often  irregular  in  contour;  skin  fine, 
delicate,  clear  yellow-green,  sprinkled  with  very  small  points  of  darker  green ;  flesh  white, 
slightly  greenish  under  the  skin,  fine,  very  melting  and  juicy,  delicately  perfumed;  very 
good;  end  of  autumn. 
Madame  Charles  Gilbert,  i.  Guide  Prat.  95.  1895. 

On  trial  with  Messrs.  Simon-Louis  at  Metz,  Lorraine,  in  1895.  Fruit  medium  sized, 
having  much  in  common  with  Winter  Nelis;  Jan.  to  Apr. 

Madame  Chaudy.     i.  Card.  Chron.  N.  S.  18:211.     1882.     2.  Cat.  Cong.   Pom.  France 
296,  fig.     1906. 

Obtained  by  M.  Chaudy  at  Chaponost,  Rhone,  Fr.,  from  a  seed  bed  made  in  1861. 
Fruit  large,  sometimes  of  the  form  of  the  Bartlett,  generally  turbinate,  swelled  and  bossed 
in  its  circumference;  skin  slightly  rough, pale  yellow,  dotted  with  gray,  reddened  on  the  side 
next  the  sun,  marbled  and  washed  with  clear  fawn  around  the  two  ends;  flesh  rather  white, 
granular  at  center,  rather  fine,  melting,  very  juicy,  saccharine,  and  agreeably  acid  and 
perfumed;  very  good;  Nov. 
Madame  Cuissard.  i.  Leroy  Diet.  Pom.  2:375,  fig-  1869. 

Cuissard  and  Barret,  nurserymen  at  Ecully-les-Lyon,  Fr.,  obtained  this  variety  in 
1865  and  placed  it  on  the  market  in  1867.  Fruit  above  medium,  oblong  and  obtuse,  swelled 


THE  PEARS  OF  NEW  YORK  457 

at  its  lower  part  and  generally  more  enlarged  on  one  side  than  on  the  other;  skin  fine, 
golden-yellow,  sprinkled  with  large  gray  dots  and  some  russet  markings,  and  more  or  less 
stained  with  clear  brown  around  the  stem;  flesh  white,  semi-fine,  melting,  gritty  at  the  center; 
juice  deficient;  rather  savory,  but  slightly  acerb;  second;  mid- Aug. 

Madame  Delmotte.     i.  Mass.  Hort.  Soc.  Rpt.    139.     1871.    2.  Mas   Pom.  Gen.  3:73, 
fig.  133.     1878. 

Obtained  by  M.  Gre"goire,  Jodoigne,  Bel.  Fruit  medium,  obtuse-pyriform,  dull  green 
dotted  with  greenish-gray;  flesh  white,  or  slightly  tinted  with  yellow,  very  fine,  buttery, 
melting,  full  of  sweet  juice,  delicately  perfumed. 

Madame  Ducar.     i.  Leroy  Diet.   Pom.  2:376,  fig.     1869.     2.  Downing  Fr.   Trees  Am. 
808.     1869. 

This  was  a  posthumous  gain  of  Major  EspeYen,  Mechlin,  Bel.,  dating  from  1846. 
Fruit  medium,  globular-ovate,  regular  in  form,  slightly  undulating  around  the  summit; 
skin  fine,  rather  dull  yellow,  finely  dotted  and  streaked  with  fawn;  flesh  white,  coarse,  semi- 
melting,  very  gritty;  juice  sufficient,  sugary,  sweet,  almost  without  perfume  but  having  a 
certain  delicacy  of  taste;  second;  end  of  Aug. 
Madame  Duparc.  i.  Mas  Pom.  Gen.  4:149,  fig.  267.  1879. 

Gained  by  M.  Bessard-Duparc,  near  Savenay,  Fr.,  and  fruited  first  about  1845.  Fruit 
medium,  ovate-obtuse-pyriform,  regular  in  contour;  skin  rather  thick,  lively  green,  speckled 
with  indistinct  darker  green  spots,  the  green  becoming  brighter  at  maturity,  a  rather  dense 
russet  sometimes  covering  the  calyx  and  the  summit;  flesh  white,  coarse,  semi-buttery, 
gritty  around  the  core;  juice  rather  deficient,  sugary  and  only  slightly  scented;  indifferent; 
Oct.  and  Nov. 

Madame  Durieux.     i.  Leroy  Diet.  Pom.  2:377,  %•     1869.    2.  Hogg  Fruit  Man.  609. 
1884. 

A  variety  which  came  from  the  seed  beds  of  Van  Mons  but  did  not  fruit  till  1845. 
Fruit  medium,  globular,  rather  Bergamot-shaped,  grayish  or  greenish-yellow,  covered 
with  patches  of  thin  cinnamon-colored  russet,  yellowish,  semi-fine,  very  melting,  buttery, 
juicy,  sugary,  vinous,  aromatic;  first;  Oct. 

Madame  filisa.     i.  Ann.  Pom.  Beige  4:31,  fig.     1856.     2.  Downing  Fr.  Trees  Am.  808, 
fig.     1869. 

Raised  in  the  seed  beds  of  Van  Mons  and  first  bore  fruit  in  1848.  Fruit  large,  obtuse- 
pyriform,  often  rather  irregular  in  its  upper  half,  greenish-yellow  passing  to  lemon-yellow 
at  maturity,  with  numerous  small  blackish-gray  dots;  flesh  white,  a  little  yellow  next  the 
skin,  fine,  melting,  free  from  grit,  full  of  rich  saccharine  juice,  vinous;  first;  Sept.  to 
Nov. 
Madame  filisa  Dumas,  i.  Mas  Pom.  Gen.  5:19,  fig.  298.  1880. 

A  seedling  raised  by  M.  Bonnefoy,  near  Lyons,  Fr.  He  disseminated  it  in  1857.  Fruit 
medium,  conic-ovate,  regular  in  contour;  skin  thick,  at  first  whitish-green  speckled  with 
grayish-black  dots,  changing  to  pale  yellow,  and  more  golden  on  the  side  next  the  sun; 
sometimes  stains  of  rough  brown-russet  are  dispersed  over  its  surface;  flesh  white,  only 
slightly  firm  without  being  breaking,  rather  gritty  around  the  center,  full  of  sugary  juice, 
vinous  and  refreshing;  handsome  and  of  good  quality;  Aug. 


458  THE   PEARS   OF   NEW   YORK 

Madame  Ernest  Baltet.     i.  Baltet  Trait.  Cult.  Fr.  317,  fig.  208.     1908. 

French.     Fruit  large,  obtuse-pyriform,  reddish-brown-yellow,  with  light  russet;  flesh 
very  fine,  melting,  very  juicy,  sugary,  sprightly;  very  good;  Sept.  and  Oct.   ' 
Madame  Favre.     i.  Leroy  Diet.  Pom.  2:379,  ng-     1869. 

Obtained  by  M.  Favre,  president  of  the  section  of  Arboriculture  of  the  Agricultural 
Society  of  Shalon-sur-Marne,  Fr.;  it  first  fruited  in  1861.  Fruit  above  medium  and  often 
larger,  globular  surface  unequal  and  bossed;  skin  rough,  greenish-yellow,  dotted,  streaked, 
marbled,  stained  with  gray-russet  and  vermilioned  on  the  cheek  next  the  sun;  flesh  white, 
very  fine,  melting;  juice  abundant,  very  sugary,  vinous,  deliciously  perfumed;  first;  end  of 
Aug. 
Madame  Flon.  i.  Guide  Prat.  99.  1876. 

Published  by  M.  Flon  in  1868.     Fruit  medium,  globular,  yellow  and  gray-russet; 
flesh  very  melting  and  juicy,  saccharine,  sprightly,  perfumed;  first;  end  of  Dec. 
Madame  Gregoire.     i.  Ann.  Pom.  Beige  8:97,  fig.     1860.    2.  Downing  Fr.  Trees  Am.  809. 
1869. 

Obtained  in  1860  by  M.  Gre'goire,  Jodoigne,  Bel.,  and  was  published  the  same  year. 
Fruit  medium  to  large,  long-oval,  obtuse;  skin  greasy,  clear  green  becoming  yellow  at 
maturity,  marked  with  gray-russet,  especially  around  the  stem,  and  some  dots  of 
whitish-gray;  flesh  yellowish-white,  fine,  melting,  very  juicy,  sugary,  vinous,  perfumed 
and  acidulous;  good  or  very  good;  Dec.  and  Jan. 

Madame  Henri  Desportes.     i.  Leroy  Diet.  Pom.  2:380,  fig.     1869.    2.  Hogg  Fruit  Man. 
609.     1884. 

Raised  by  Leroy,  Angers,  Fr.;  first  fruited  in  1863.  Fruit  large,  turbinate,  uneven  in 
outline,  yellow,  covered  with  russety  dots  and  patches;  flesh  yellowish-white,  very  fine  and 
very  melting,  seldom  gritty,  very  juicy,  saccharine,  acidulous,  with  a  decided  aroma  and 
delicious  flavor;  excellent;  first;  Oct. 

Madame  Loriol  de  Barny.     i.  Leroy  Diet.  Pom.  2:381,  fig.     1869.    2.  Mass.  Hori.  Soc. 
Rpt.  92.     1872. 

Raised  by  Leroy  in  1866  at  his  nurseries  at  Angers,  Fr.,  from  seed  of  Bartlett.  Fruit 
large,  ovate  and  nearly  cylindrical,  always  rather  irregular,  clear  yellow  clouded  with  green, 
more  or  less  streaked  and  mottled  with  russet,  covered  with  large,  grayish-brown  or  greenish 
dots  and  often  stained  with  fawn  around  the  calyx  and  stem;  flesh  yellowish-white, 
excessively  melting  and  fine,  juicy,  rarely  gritty,  sugary,  perfumed,  with  a  tart  flavor 
and  a  delicate  and  agreeable  after-taste  of  musk;  first;  Nov. 

Madame  Lye-Baltet.     i.  Cat.  Cong.   Pom.  France  301,  fig.     1906.     2.  Bunyard  Handb. 
Hardy  Fr.  185.     1920. 

Obtained  by  Ernest  Baltet,  nurseryman  at  Troyes,  Fr.;  placed  on  the  market  in  1877. 
Fruit  medium  or  rather  large,  turbinate,  obtuse,  swelled,  truncated  at  base;  skin  fine, 
green  or  yellow-green  all  over,  dotted  with  russet  and  touched  with  fawn;  flesh  white, 
fine,  melting,  juicy,  sugary  and  perfumed;  very  good;  Dec.  and  Jan. 
Madame  de  Madre.     i.  Guide  Prat.  95.     1895.     2.  Card.  Chron.  3rd  Ser.  30:271.     1901. 

Sent  out  by  Daras  de  Naghin,  Antwerp,  Bel.,  who  raised  it  from  Delices  d'Hardenpont, 
in  1881.  Fruit  medium,  pyriform,  rather  elongated,  contracted  at  the  lower  end  terminat- 


THE  PEARS  OF  NEW  YORK  459 

ing  in  an  oblique  cone  at  the  base,  compressed  on  two  sides  at  the  narrow  end,  rounded 
at  the  upper  end,  citron-yellow  lightly  speckled  with  rust-red;  flesh  amber- white,  very  deli- 
cate, melting,  very  juicy,  sweet,  with  a  pleasant  perfume,  nutty  and  rather  spicy;  very  good; 
Oct. 
Madame  Millet,     i.  Leroy  Diet.  Pom.  2:382,  fig.     1862.     2.  Hogg  Fruit  Man.  610.     1884. 

Raised  by  Charles  Millet  of  Ath,  Bel.,  in  1840.     Fruit  large,  short-obovate  or  turbi- 
nate,  rather  uneven  in  its  outline;  flesh  tender,  semi-melting,  juicy,  richly  flavored;  first; 
Mar.  and  Apr. 
Madame  Morel,     i.  Guide  Prat.  99.     1876. 

Published  by  M.  Morel  in  1872.     Fruit  large;  flesh  very  fine,  compact,  very  melting, 
juicy,  sugary,  vinous,  sprightly;  first;  Oct.  and  Nov. 
Madame  Planchon.     i.  Guide  Prat.  99.     1876. 

Belgian.  Fruit  large  or  very  large,  in  form  similar  to  Bartlett,  golden  yellow 
dotted  with  russet;  flesh  granular,  very  juicy;  cooking;  end  of  Oct.  and  beginning  of  Nov. 
Madame  Du  Puis.  i.  Rev.  Hort.  147.  1891.  2.  Cat.  Cong.  Pom.  France  298,  fig.  1906. 

A  gain  of  Daras  de  Naghin,  Antwerp,  Bel.,  in  1878.     Fruit  rather  large  or  large,  long, 
obtuse-pyriform,  rounded  at  lower  end,  yellow  but  nearly  covered  with  smooth  fawn-russet; 
flesh  very  fine,  melting,  very  juicy,  sugary,  sprightly  and  perfumed;  very  good;  Dec.  to 
Feb. 
Madame  de  Roucourt.     i.  Guide  Prat.  58.     1895. 

Distributed  by  Daras  de  Naghin,  Antwerp,  Bel.     Fruit  medium  to  large,  yellowish, 
dotted  with  dark  brown;  flesh  fine,  saccharine,  perfumed;  good;  Oct. 
Madame  Stoff.     i.  Card.  Chron.  2:220.     1887. 

Obtained  from  seed  by  M.  Stoff.     Fruit  large  or  medium,  regular-pyramidal,  olive- 
green  speckled  with  red;  flesh  fine,  melting,  buttery,  delicate  and  brisk  in  flavor;  Feb. 
Madame  Torfs.     i.  Guide  Prat.  104.     1895. 

Described  as  a  new  variety  and  distributed  by  Daras  de  Naghin,  Antwerp,  Bel.,  in 
1895.  Fruit  medium  to  large,  greenish-yellow,  sprinkled  with  patches  of  fawn-russet; 
flesh  fine  and  juicy,  white  around  center,  clouded  with  green  toward  the  skin,  very  sugary; 
Oct. 

Madame  Treyve.     i.  Leroy  Diet.  Pom.  2:383,   fig.     1869.     2.  Bunyard  Handb.  Hardy 
Fr.  185.     1920. 

Souvenir  de  Madame  Treyve.     3.  Pom.  France  2: No.  63,  PL  63.     1864. 

From  seed  sown  in  1848  by  M.  Treyve,  TreVaux,  Fr.  Fruit  large,  obtusely  obovate, 
bossed  and  always  very  much  swelled  around  its  lower  part,  greenish-yellow,  dotted, 
streaked,  and  often  touched  with  fawn  on  the  shaded  side,  but  brilliantly  encrimsoned  on 
the  side  exposed  to  the  sun  and  dotted  on  that  side  with  gray;  flesh  white,  semi-fine,  melting, 
very  juicy,  saccharine,  acidulous,  with  a  delicate  and  fine  aroma;  first,  a  delicious  dessert 
pear;  Sept. 
Madame  Vazille.  i.  Leroy  Diet.  Pom.  2:384,  fig.  1869.  2.  Hogg  Fruit  Man.  610.  1884. 

From  the  seed  beds  of  M.  Leroy,  Angers,  Fr. ;  first  fruit  in  1866.  Fruit  above  medium, 
conic-obtuse,  fairly  regular  in  outline  but  always  having  one  side  larger  than  the  other; 
skin  thick,  somewhat  uneven,  bronzed  all  over,  sprinkled  with  dots  widely  apart  and  only 


460  THE  PEARS  OF  NEW  YORK 

slightly  visible;  flesh  whitish,  fine,  melting  or  semi-melting,  very  juicy,  saccharine,  vinous, 

having  a  very  pleasant  flavor;  first;  Sept. 

Madame  Verte.     i.  Leroy  Did.  Pom.  2:385,  fig.     1869. 

Origin  uncertain,  but  it  was  first  sent  out  by  M.  de  Jonghe,  Brussels,  Bel.,  and  then 
extensively  propagated  in  France.  Fruit  medium,  globular-ovate,  irregular,  yellowish- 
green,  much  washed  with  brown-fawn  and  speckled  with  small  ashen-gray  dots;  flesh  yellow- 
ish, semi-fine,  semi-melting,  granular  at  center;  juice  abundant,  sugary,  acidulous,  with  a 
somewhat  savory  perfume  and  after  taste  of  anis;  second,  variable;  from  end  of  Nov.  to 
Jan. 
Madame  Von  Siebold.  i.  Guide  Prat.  115.  1876.  2.  Cornell  Sta.  Bui.  332:485.  1913. 

Japan.  The  following  description  was  made  on  the  grounds  of  Messrs.  Simon-Louis 
Bros.,  Metz,  Lorraine;  ''  Madame  Von  Siebold. —  Fruit  very  large,  rounded,  a  little  narrow 
toward  the  cavity,  where  it  is  angular;  truncated  at  the  base  and  indented  at  the  circum- 
ference .  .  .  Skin  rather  smooth,  of  a  pretty  brown  color,  dotted  with  large  gray 
specks  which  are  very  regular  and  very  apparent.  Flesh  white,  slightly  yellowish,  medium 
fine,  crisp,  juicy,  sweet,  perfumed  like  quinces,  almost  eatable  raw.  The  most  beautiful 
of  the  Japanese  —  Simon-Louis  Freres." 
Madeleine  d'Angers.  i.  Leroy  Diet.  Pom.  2:386,  fig.  1869. 

From  the  environs  of  Segre  or  of  Beaupreau,  districts  in  the  same  department  (Maine), 
where  it  has  been  generally  grown  for  150  years.  Fruit  medium  and  sometimes  below, 
conic  and  very  elongated,  somewhat  contorted  at  the  upper  end,  grass-green  passing  to 
greenish-yellow  on  the  part  near  the  stalk  and  dotted  with  gray-russet;  flesh  white,  semi- 
fine  or  coarse,  rather  melting,  watery  and  gritty;  juice  abundant,  sugary,  more  or  less  acid, 
and  only  slightly  perfumed ;  third ;  end  of  July. 
Mademoiselle  Blanche  Sannier.  i.  Guide  Prat.  96.  1895. 

A  French  variety.     Fruit  large,  oblong-pyriform;  flesh  fine,  melting,  perfumed,  juicy; 
Oct. 
Mademoiselle  Marguerite  Gaujard.     i.  Guide  Prat.  104.     1895. 

Obtained  by  M.  Gaujard  at  Ghent,  Fr.;  described  as  a  new  variety  in  1895.     Fruit 
oblong,  rather  gourd-shaped  in  form,  covered  with  gray-russet  and  slightly  blushed  on  the 
exposed  side;  flesh  melting,  of  a  sprightly  taste,  perfumed;  Jan.  to  Mar. 
Mademoiselle  Solange.     i.  Jour.  Hori.  N.  S.  15:120.     1888. 

Described  by  the  Fruit  Committee  of  the  Royal  Horticultural  Society  of  England  in 
1887  as  a  new  variety.     Fruit  small,  nearly  globular,  green,  juicy  and  of  good  flavor. 
Magherman.     i.  Guide  Prat.  no.     1876. 

Tree  very  vigorous,  beautiful  in  aspect  and  extremely  fertile.     Fruit  large  or  very 
large,  long-pyriform,  regular  in  outline,  yellow  streaked  with  carmine;  flesh  yellowish, 
excessively  melting  and  very  juicy,  sugary  and  having  an  exquisite  perfume;  first;  second 
half  of  Sept. 
Magnate,     i.  Hogg  Fruit  Man.  610.     1884.     2.  Bunyard  Handb.  Hardy  Fr.  186.     1920, 

A  seedling  raised  by  Rivers  of  Sawbridgeworth,  Eng.,  from  Louise  Bonne  de  Jersey, 
prior  to  1880.  Fruit  large,  obtuse-pyriform,  even  and  symmetrical  in  outline,  yellow  covered 
with  rather  dark  brown-russet,  thickly  strewed  with  large  russet  freckles,  blushed  and 


THE  PEARS  OF  NEW  YORK  461 

streaked  with  crimson ;  flesh  yellow,  tender,  melting,  rather  gritty  at  the  core,  richly  flavored, 

and  with  a  slight  perfume  of  rose-water;  very  good;  Oct.  and  Nov. 

Magnolia,     i.  Am.  Pom.  Soc.  Cat.  41.     1909.     2.  Cornell  Sta.  Bui.  332:484.     1913. 

An  oriental  hybrid  which  originated  in  southern  Georgia.     Fruit  large,  globular  to 
pyriform,  smooth,  yellowish-russet,  with  numerous  irregular  dots;  flesh  white,  crisp,  tender, 
juicy,  mild,  subacid;  fair;  "  three  or  four  weeks  later  than  Kieffer  in  the  South." 
Malconnaitre  d'Haspin.     i.  Downing  Fr.  Trees  Am.  810.     1869. 

Tree  vigorous,  hardy  and  productive.     Fruit  large,  globular-obovate,  dull  yellow, 
with  brownish-red  cheek,  stippled  with  coarse  dots,  and  russeted  at  the  calyx;  flesh  juicy, 
tender,  and  melting,  rich,  subacid,  perfumed ;  Oct.  and  Nov. 
Malvoisie  de  Landsberg.     i.  Mas  Pom.  Gen.  3:171,  fig.  182.     1878. 

Obtained  by  Judge  Burchardt,  Landsberg,  Brandenbourg,  Ger.  Fruit  rather  large, 
pyriform,  more  or  less  swelled,  even  in  contour,  but  often  irregular  in  form;  skin  some- 
what firm,  at  first  water-green,  dotted  with  gray,  the  green  changing  to  yellow  and  the  side 
next  the  sun  being  at  maturity  slightly  washed  with  rosy  red;  flesh  white,  rather  fine, 
buttery,  juicy,  sweet,  acidulous,  having  a  sprightly  and  somewhat  musky  flavor;  good; 
Oct. 
Manchester,  i.  Downing  Fr.  Trees  Am.  810.  1869. 

Originated  in  Providence,  R.  I.     Fruit  medium,  obovate-pyriform,  yellow,  with  traces 
and  numerous  dots  of  russet;  flesh  white,  moderately  juicy,  semi-melting,  sweet,  agree- 
able; good;  Oct. 
Mandelblattrige  Schneebirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:199.     1856. 

A  French  wilding;  published   1810.     Tree  dwarf.     Fruit  small,   globular-turbinate, 
green,  smooth;  flesh  firm,  astringent;  winter. 
Manning,      i.  Mass.  Hort.  Soc.  Rpt.  43.      1866. 

A  seedling  raised  by  S.  A.  Shurtleff  of  Brookline,  Mass.     Fruited  in  1866.     Fruit 
large,  obovate,  yellow  with  russet  streaks  and  dots;  flesh  fine-grained,  white,  juicy,  with 
a  rich,  pleasant  flavor;  first;  Sept. 
Mannsbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:187.     1856. 

Wurttemberg,  Ger.,  1830.     Classed  among  the  Pound  pears  or  Libralia.     Fruit  large, 
globular-turbinate,  dull  green  changing  to  yellowish-green,  blushed,  both  ends  covered 
with  russet,  rusty  dots;  third  for  table,  first  for  kitchen;  Nov.  and  Dec. 
Mansfield.     I.  Downing  Fr.  Trees  Am.  811.     1869. 

A  native  variety  of  uncertain  origin.  Fruit  medium,  globular-oblate,  yellowish- 
green,  with  considerable  russet  and  many  green  and  brown  dots;  flesh  whitish,  coarse, 
buttery,  melting,  sweet,  a  little  astringent;  good;  Sept. 

Mansuette.     i.  Duhamel  Trait.  Arb.  Fr.  2:220,  PI.  LVIII,  fig.  i.     1768.     2.  Hogg  Fruit 
Man.  611.     1884. 

Solitaire.     3.  Christ  Handb.  534.     1817. 

Origin  unknown.  Fruit  large,  long-obovate,  irregular,  obtuse,  pale  green,  spotted 
with  brown  and  much  covered  with  the  same  color  on  the  shaded  side,  and  tinged  with  red 
on  the  side  exposed  to  the  sun;  flesh  white,  semi-melting,  moderately  fine,  inclined  to 
grow  soft,  juicy,  pleasantly  acid  and  well  flavored;  a  dessert  pear;  Sept.  and  Oct. 


462  THE   PEARS   OF   NEW   YORK 

Mansuette  Double,     i.  Leroy  Diet.  Pom.  2:388,  fig.     1869. 

This  French  cooking  pear  was  first  described  in  1805.  Fruit  sometimes  considerable, 
rather  variable  in  form,  often  conic,  obtuse,  very  swelled  in  the  lower  part  and  slightly 
bossed,  sometimes  very  long  ovate  having  one  side  near  the  base  larger  than  the  other, 
dark  yellow,  much  covered  with  cinnamon-russet  and  large  dots  of  ashy  gray;  flesh  green- 
ish-white, coarse,  juicy,  semi-breaking  or  breaking,  very  gritty  at  the  core;  juice  abundant, 
deficient  in  sugar,  wanting  in  perfume,  often  too  acid;  second;  Oct.  to  Dec. 
Marasquine.  i.  Mas  Le  Verger  2:123,  fig.  1866-73.  2-  Guide  Prat.  99.  1876. 

Raised  by  Major  Espe'ren,  Mechlin,  Bel.  Fruit  medium,  regular-pyriform,  tender 
green,  sprinkled  with  grayish  dots,  golden  at  maturity;  flesh  very  white,  fine,  buttery, 
melting,  slightly  gritty  at  the  center;  juice  sufficient,  having  a  characteristic  perfume; 
end  of  Aug. 

March  Bergamot.     I.  Downing  Fr.    Trees  Am.   811.     1869.     2.  Hogg  Fruit  Man.   611. 
1884. 

Raised  by  T.  A.  Knight,  President  of  the  Horticultural  Society  of  London.  Fruit 
small  or  medium,  globular,  green  or  yellowish-brown,  partially  covered  with  russet;  flesh 
yellowish-white,  buttery,  slightly  gritty  at  the  core,  but  very  rich ;  in  Europe  it  is  a  dessert 
pear  of  high  merit;  in  this  country,  however,  it  seems  to  be  of  small  worth;  Mar.  and  will 
keep  later. 

Marechal  de  Cour.     i.  Leroy  Diet.  Pom.  2:390,  fig.     1869.     2.  Hogg  Fruit  Man.  612. 
1884. 

A  seedling  of  Van  Mons  of  which  he  sent  grafts  to  Alexandre  Bivort,  five  months 
before  his  death,  in  April,  1842.  Fruit  large,  sometimes  very  large,  oblong-pyriform  or 
obtuse-turbinate,  one  side  always  smaller  than  the  other,  thickly  encrusted  with  russet 
so  that  but  little  of  the  yellow  ground  is  visible;  flesh  white,  semi-fine,  melting,  gritty  at 
center,  extremely  juicy,  sugary,  vinous,  perfumed;  first;  Sept.  to  Nov. 
Marechal  Dillen.  i.  Leroy  Diet.  Pom.  2:391,  fig.  1869.  2.  Hogg  Fruit  Man.  612.  1884. 

Raised  by  Van  Mons  in  1818  and  was  published  by  him  in  1820.  Fruit  very  large, 
obtuse-obovate,  yellowish-green,  mottled  with  patches  and  dots  of  brown-russet;  flesh 
white,  fine,  melting,  juicy,  very  saccharine,  having  a  very  agreeable  flavor  of  vinegar  and 
musk;  first,  an  excellent  dessert  pear;  Oct.  and  Nov. 

Marechal  Pelissier.     i.  Downing  Fr.  Trees  Am.  523.     1857.     2.  Leroy  Dirt.  Pom.  2:393. 
1869. 

This  pear  was  raised  by  M.  Flon,  Senior,  the  well-known  horticulturist,  of  Angevin, 
Fr.,  in  1845.  Fruit  medium,  ovate,  yellow,  blushed  with  red  on  the  side  next  the  sun; 
flesh  tender,  juicy;  Sept.  and  Oct. 

Marechal  Vaillant.     i.  Leroy  Diet.   Pom.  2:393,  fig.     1869.     2.  Hogg  Fruit  Man.  612. 
1884. 

A  seedling  of  M.  Boisbunel  of  Rouen,  Fr.,  gained  in  1864.  Fruit  very  large,  obovate, 
uneven  in  outline,  yellowish-green,  mottled  and  dotted  with  russet;  flesh  whitish,  rather 
fine,  semi-melting;  juice  sufficient,  sugary,  vinous,  richly  flavored  and  musky;  an  excellent 
pear;  mid-Dec,  to  end  of  Jan. 


THE    PEARS   OF   NEW  YORK  463 

Margarethenbirne.     i.  Liegel   Syst.   Anleit.    119.     1825.     2.  Dochnahl  Fuhr.   Obstkunde 
2:30.     1856. 

German.     Reported  in   1789.     Fruit  small,   turbinate,   greenish-yellow  and  heavily 
dotted  with  green,  seldom  blushed;  flesh  semi-breaking,  juicy  and  aromatic;  third  for  dessert, 
first  for  kitchen  and  market;  mid- July. 
Marguerite  d'Anjou.     i.  Leroy  Did.  Pom.  2:394,  fig.     1869. 

M.  Flon,  Angers,  obtained  this  from  a  seedling  in  1863.  Fruit  above  medium,  irregu- 
lar-ovate, and  bossed,  more  enlarged  on  one  side  than  on  the  other  and  often  slightly 
contorted,  clear  yellow,  slightly  tinted  with  pale  rose  on  the  side  next  the  sun;  flesh  white, 
fine,  dense,  melting,  watery,  free  from  grit;  juice  abundant,  highly  saccharine,  acidulous, 
possesses  a  delicious  flavor  recalling  the  perfume  of  the  violet;  first;  Oct. 
Marguerite  Chevalier,  i.  Guide  Prat.  99.  1876. 

Fruit  medium,  nearly  spherical,  almost  entirely  covered  with  fawn-russet;  flesh  fine, 
melting,  juicy,  sprightly;  good;  end  of  autumn. 

Marguerite  Marillat.     i.  Guide   Prat.   45.     1895.     2.  Bunyard  Handb.   Hardy  Fr.    186. 
1920. 

Similar  to  Souvenir  du  Congres  but  of  brighter  golden  hue,  obtained  by  M.  Marillat, 
Craponne,  near  Lyons,  Fr.,  1874.  Fruit  large,  pyriform-turbinate,  pale  yellow  touched 
with  fawn-russet,  blushed  with  red  on  the  side  next  the  sun,  sometimes  a  rich  golden  yellow 
at  maturity;  flesh  yellowish- white,  semi-fine,  very  juicy,  saccharine,  acidulous,  aromatic, 
slightly  musky,  very  rich;  second;  early  Sept. 
Maria,  i.  Guide  Prat.  96.  1895. 

Sent  out  by  M.  Daras  de  Naghin,  Antwerp,  Bel.  Fruit  rather  large,  oblong-ovate; 
flesh  yellowish,  very  agreeable;  Feb.  and  Mar. 

Maria  de  Nantes,     i.  Ann.  Pom.  Beige  2:39,  fig.     1854.    2.  Downing  Fr.   Trees  Am. 
812.     1869. 

Raised  by  M.  Gamier  near  Nantes,  Fr.,  and  reported  in  1853.     Fruit  nearly  medium, 
globular-turbinate  or  oval-turbinate,  greenish-yellow  covered  with  fawn-russet;  flesh  fine, 
buttery,  melting;  juice  saccharine,  highly  perfumed,  and  acidulous;  first;  Oct.  to  Dec. 
Maria  Stuart,     i.  Dochnahl  Fuhr.  Obstkunde  2:69.     1856. 

Belgian,  1851.  A  Van  Mons  seedling.  Fruit  large,  conic,  bent,  with  unequal  sides, 
lemon-yellow,  covered  densely  with  gray  dots,  lightly  russeted;  very  good  for  all  purposes; 
Oct. 

Marianne  de  Nancy.     I.  Leroy  Diet.  Pom.  2:396,  fig.     1869.     2.  Downing  Fr.  Trees  Am. 
812.     1869. 

A  seedling  of  Van  Mons  who  sent  cuttings  of  it  a  few  days  before  his  death  to  M.  Millot, 
a  pomologist  at  Nancy,  Fr.  Fruit  medium,  obtuse-turbinate,  very  regular  and  even  in 
contour,  grass-green,  stained  with  brown-russet;  flesh  whitish,  fine,  melting  or  semi-melting; 
juice  abundant,  very  sugary,  acidulous;  second,  though  sometimes  first  when  its  flesh  is 
very  melting  and  its  juice  full  of  flavor;  mid- Aug. 

Marie  Benoist.     i.  Leroy  Diet.  Pom.  2:397,  %•     1869.     2.  Bunyard  Handb.  Hardy  Fr. 
187.     1920. 

Obtained  from  seed  by  Auguste  Benoist,  Brissac,  Maine-et-Loire,  Fr.,  in  1853.     Fruit 


464  THE   PEARS    OF   NEW   YORK 

large,  turbinate,  very  irregular,  obtuse  and  mammillate  at  the  summit,  globular  at  the  base 
and  generally  much  more  enlarged  on  one  side  than  on  the  other,  clear  green,  dotted  and 
veined  with  russet,  stained  with  fawn  especially  around  the  calyx  and  stem;  flesh  white, 
fine,  melting,  a  little  gritty;  juice  abundant,  saccharine,  vinous,  delicately  perfumed; 
first;  Dec.  to  Feb. 
Marie  Guisse.  i.  Leroy  Diet.  Pom.  2:398,  fig.  1869.  2.  Hogg  Fruit  Man.  613.  1884. 

Grown  from  seed  of  St.  Germain  in  1834,  near  Metz,  Lorraine.  Fruit  medium, 
obovate-oblong-pyriform,  surface  uneven,  yellow,  with  shades  of  red  in  the  sun,  and 
large,  dull  dark  specks;  flesh  yellowish-white,  granular,  melting,  sweet,  vinous;  Dec.  to  Feb. 
Marie  Henriette.  x.  Guide  Prat.  96.  1895. 

Sent  out  by  Daras  de  Naghin,  Antwerp,  Bel.     Fruit  small  or  medium,  globular;  flesh 
granular,  very  juicy  and  sugary;  first;  Oct. 
Marie  Jallais.     i.  Guide  Prat.  100.     1876. 

Obtained  by  Jules  Buneau,  1868.     Fruit  medium,  form  variable;  flesh  melting,  juicy, 
very  sugary  and  perfumed,  of  a  sprightly  flavor;  first;  Oct.  to  Dec. 
Marie  Louise  Nova.     x.  Downing  Fr.  Trees  Am.  400.     1845.     2.  Ibid.  813.     1869. 

Sent  by  Van  Mons  to  Mr.  Manning,  and  though  in  some  seasons  very  good,  it  cannot 
compare  with  Marie  Louise.  Fruit  medium,  regular-acute-pyriform,  yellow,  with  a 
brownish-red  cheek;  flesh  at  first  melting,  juicy,  but  quickly  decays;  good;  end  of 
Sept. 

Marie  Louise  d'Uccle.     x.  Card.  Chron.  1060,  1179.     1865.     2.  Bunyard  Handb.  Hardy 
Fr.  187.     1920. 

Marie  Louise  d'Uccle  is  a  seedling  of  Marie  Louise  raised  by  M.  Gambier,  a  neighbor 
and  contemporary  of  Van  Mons.  It  produced  its  first  fruits  in  1846.  Fruit  rather  large, 
pyriform,  pale  cinnamon-colored  russet,  rather  similar  to  Marie  Louise;  flesh  very  fine, 
very  melting,  buttery,  saccharine,  very  juicy  and  richly  flavored;  good  to  very  good; 
Sept.  and  Oct. 
Marie  Mottin.  i.  Guide  Prat.  96.  1895. 

On  trial  with  Messrs.  Simon-Louis  at  Metz,  Lorraine,  in  1895.  Fruit  large;  flesh 
melting;  first;  Oct. 

Marie  Parent,     x.  Leroy  Diet.  Pom.  2:401,  fig.     1869.    2.  Downing  Fr.  Trees  Am.  814. 
1869. 

Raised  by  Bivort,  director  of  the  nurseries  of  the  Society  Van  Mons  at  Geest-Saint- 
Re"my,  Bel.,  from  a  seed  bed  formed  in  1844  from  seeds  of  the  last  generation  of  Van  Mons' 
seedlings.  Fruit  above  medium,  obtong,  more  or  less  cylindrical  and  bossed,  or  turbinate, 
very  much  swelled  at  the  base  and  bossed  at  either  extremity;  skin  fine  ochre  or  golden 
yellow,  dotted  and  stained  with  russet,  washed  with  brick-red  on  the  cheek  next  the  sun; 
flesh  white,  fine,  melting  or  semi-melting,  containing  numerous  small  grits  around  the  core, 
juicy,  sugary,  vinous,  perfumed;  first;  Oct.,  often  till  Dec. 
Marietta.  I.  Cornell  Sta.  Bui.  332:484.  1913. 

An  oriental  hybrid.  Tree  is  said  to  be  inclined  to  grow  tall,  with  a  single  main  stem. 
Fruit  light  yellow,  with  red  blush ;  Oct. 


THE  PEARS  OF  NEW  YORK  465 

Mariette  de  Millepieds.     i.  Leroy  Diet.  Pom.  2:403,  fig.     1869.    a.  Hogg  Fruit  Man. 
614.     1884. 

A  very  late  pear  which  came  from  the  seed  beds  of  Maurice  Goubalt,  a  nurseryman  in 
the  suburbs  of  Angers,  Fr.,  fruiting  after  his  death,  in  1854.  Fruit  large,  ovate,  irregular 
and  bossed  or  turbinate,  slightly  obtuse,  one  side  larger  than  the  other,  rough  to  the  touch, 
rather  thick,  yellowish-green,  washed  with  dark  russet  on  the  cheek  next  the  sun;  flesh  white, 
very  fine,  melting,  juicy  and  scented,  refreshing,  sugary,  acidulous,  having  an  exquisite 
flavor;  first;  Mar.  often  till  May. 
Markbirne.  i.  Dochnahl  Fuhr.  Obstkunde  2:103.  l8S6- 

Mid-Germany,   1797.     Fruit  fairly  large,  ventriculous,  faint  light  green  turning  to 
palejgreen,  often  blushed  and  dotted  with  greenish-gray  specks  and  marked  with  russet; 
flesh  white,  fairly  soft,  buttery,  melting,  full  of  flavor;  very  good  for  the  table  and  good  for 
culinary  purposes;  Dec.  and  Jan. 
Marksbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:162.     1856. 

Thuringia,  Ger.,  1799.  Fruit  small,  globular,  flattened,  greenish-yellow,  speckled  with 
yellowish-gray  and  greenish  dots;  flesh  firm,  breaking,  juicy  and  acidulous;  first  for  house- 
hold; Sept. 

Marmion.     i.  Downing  Fr.   Trees  Am.  814.     1869.     2.  Mas  Pom.  Gen.  3:29,  fig.   in. 
1878. 

According  to  the  Bulletin  of  the  Socie'te'  Van  Mons  this  was  either  obtained  or  prop- 
agated by  M.  Bivort  in  Belgium.  Fruit  nearly  medium,  turbinate,  dull  water-green, 
sprinkled  with  numerous  and  rather  large  brown  spots,  the  basic  green  passing  at  maturity 
to  lemon-yellow  and  warmly  golden  on  the  side  of  the  sun;  flesh  white,  rather  fine,  breaking, 
fairly  juicy,  saccharine  and  sprightly;  dessert;  Sept. 

Marquise.     I.  Duhamel  Trait.  Arb.Fr.  2:221,  PI.  XLIX.     1768.     2.  Hogg  Fruit  Man.  614. 
1884. 

Of  French  origin.  Merlet  described  it  in  1675  in  his  Abrege  des  bans  fruits.  Fruit 
above  medium,  turbinate,  globular  in  the  lower  part,  conic  and  slightly  obtuse  in  the  upper, 
bright  green  changing  to  yellowish,  with  a  brownish  tinge  on  the  side  next  the  sun,  thickly 
covered  with  dots,  which  are  green  on  the  shaded  side  and  brown  or  gray  on  the  other; 
flesh  white,  semi-fine,  breaking,  full  of  sugar}'  juice,  slightly  acid  and  musky,  and  very 
delicate;  a  good  dessert  pear;  Nov.  and  Dec. 
Marquise  de  Bedman.  i.  Downing  Fr.  Trees  Am.  814.  1869. 

Foreign.     Fruit  medium  or  below,  roundish-pyriform,  pale  greenish-yellow,  with  a 
few  traces  and  patches  of  russet  and  many  green  and  brown  dots;  flesh  white,  sweet,  rather 
firm;  good;  Sept. 
Marsaneix.     i.  Leroy  Diet.  Pom.  2:406,  fig.     1869. 

A  cooking  pear  of  no  particular  merit  which  originated  at  the  market  town  of  Mar- 
saneix, Department  of  Dordogne,  Fr.,  and  was  cultivated  on  the  farms  of  that  country  in 
the  middle  of  the  eighteenth  century.  Fruit  small,  globular,  regular  in  form;  skin  rough, 
entirely  russeted,  dotted  with  yellowish-gray;  flesh  whitish,  semi-fine,  breaking,  scented, 
gritty;  juice  abundant  but  deficient  in  sugar,  insipid;  second  and  for  cooking  only;  Jan. 
and  Feb. 

3° 


466  THE    PEARS   OF   NEW   YORK 

Marshall.     I.  Downing  Fr.  Trees  Am.  3rd  App.  179.     1881. 

Said  to  have  originated  on  the  farm  of  William  Marshall,  Cambridge,  N.  Y.,  some  years 
previous  to  1881.  Fruit  medium,  globular,  inclining  to  obtuse-pyriform,  yellow,  netted 
and  patched  with  russet  over  nearly  the  whole  surface  and  thickly  sprinkled  with  russet 
dots;  flesh  white,  semi-fine,  juicy,  semi-melting,  slightly  vinous  and  slightly  aromatic;  very 
good;  end  of  Sept. 
Marshall  Wilder.  I.  Leroy  Diet.  Pom.  2:407,  fig.  1869.  2.  Horticulturist  27:150.  1872. 

Originated  in  the  nurseries  of  M.  Leroy  at  Angers,  Fr.,  in  1866.  Fruit  large,  long- 
conic,  very  irregular,  somewhat  like  Calebasse  in  form,  more  or  less  bossed;  skin  rough, 
clear  green  slightly  yellowish,  dotted  with  gray-russet,  marbled  with  brown  and  scaly; 
flesh  yellowish-white,  fine  or  semi-fine,  juicy,  very  melting,  sugary,  deliriously  perfumed»and 
refreshing;  first;  Oct.  and  Nov. 
Martha  Ann.  i.  Mag.  Hort.  16:547.  1850. 

A  seedling  raised  by  Francis  Dana,  Roxbury,  Mass.     Fruit  medium  or  below,  obovate- 
pbtuse-pyriform,  yellowish-green,  with  patches  and  dots  of  russet;  flesh  coarse,  juicy, 
astringent;  poor;  Oct. 
Martin,     i.  Kans.  Hort.  Soc.  Rpt.  171.     1886. 

Originated  in  Cowley,  Kans.,  and  reported  as  a  new  fruit  and  a  good  substitute  for 
the  Vicar  of  Winkfield.     Fruit  medium  to  large,  oblate-pyriform,  irregular,  greenish  chang- 
ing to  yellowish- white,  smooth;  flesh  firm,  fine  grained,  buttery,  juicy;  fair;  Jan. 
Martin-Sec,     i.  Leroy   Diet.    Pom.   2:408,   fig.     1869.     2.  Hogg  Fruit  Man.  615.     1884. 

Trockener  Martin.     3.  Loschnig  Mosibirnen  216,  fig.     1913. 

Hogg  tells  us  that  this  and  the  Martin  Sire  are  among  the  earliest  varieties  known  to 
have  been  grown  in  England,  for  they  are  mentioned  among  the  fruits  delivered  into  the 
Treasury  by  the  fruiterer  of  Edward  I  in  1292.  In  1530  Charles  Estienne  of  Paris  wrote 
of  it  as  being  cultivated  in  France  and  affirmed  the  Pears  of  Saint  Martin  were  so  named 
because  their  time  of  ripening  coincided  with  the  Festival  of  that  Saint.  Again,  in  1675 
Merlet  in  his  AbrGge  des  bans  fruits  spoke  of  the  Martin-Sec  of  Provins  or  of  Champagne. 
Fruit  medium  or  above,  long-pyriform-obtuse,  regular  in  form,  yellowish  and  russeted, 
dotted  with  gray  points  and  extensively  washed  with  carmine  on  the  face  exposed  to  the 
sun;  flesh  whitish,  semi-fine,  very  breaking,  rather  dry,  but  sweet  and  perfumed,  very 
gritty  when  grafted  on  quince;  third;  mid-Nov.  to  Feb. 

Martin-Sire,     i.  Duhamel  Trait.  Arb.  Fr.  2:145,  PI-  XIX,  fig.  5.     1768.     2.  Leroy  Diet. 
Pom.  2:410,  fig.     1869.     3.  Hogg  Fruit  Man.  615.     1884. 

This  pear,  sometimes  known  as  Lord  Martin  Pear,  was  grown  in  England  in  the  thir- 
teenth century.  By  Claude  Saint-fitienne  in  1628  it  was  mentioned  under  two  of  its  most 
ancient  names,  Martin-Sire  and  Ronville.  In  the  eighteenth  century  Mayer  in  the 
Pomona  franconica  said  the  name  Martin-Sire  which  was  the  most  generally  recognized 
of  its  many  names  originated  from  a  former  Lord  of  Ronville  whose  name  was  Martin. 
Fruit  medium,  pyriform,  obtuse  and  very  regular;  skin  fine,  smooth  and  shining,  bright 
green  changing  to  a  fine  deep  yellow,  dotted  and  marked  with  fawn,  carmined  on  the  side 
next  the  sun;  flesh  whitish,  semi-fine,  breaking,  fairly  juicy,  sweet,  perfumed  and  often  with 
an  after- taste  of  musk;  more  fit  for  stewing  than  dessert;  Dec.  to  Feb. 


THE   PEARS   OF   NEW   YORK  467 

Marulis.     i.  Mag.  Hort.  9:388.     1843.     2.  Elliott  Fr.  Book  397.     1854. 

Foreign.     Fruit  small,  globular,  greenish-yellow;  poor;  Sept. 
Mary  (Case),     i.  Downingr.  Fr.  Trees  Am.  815.     1869 

Originated  in  the  grounds  of  William  Case,  Cleveland,  Ohio.     Fruit  small  to  medium, 
globular-pyriform,  greenish-yellow,  slight  blush  in  the  sun  and  many  minute  brown  dots; 
flesh  white,  juicy,  almost  buttery,  sweet  and  acid;  very  good;  last  of  July. 
Mary  (Van  Mons).     i.  Leroy  Diet.  Pom.  2:411,  fig.     1869. 

A  seedling  obtained  by  Van  Mons,  which  gave  its  first  fruit  at  Brussels  about  the  year 
1818.  Fruit  medium  and  often  above  medium,  ovate,  obtuse,  rather  regular  but  generally 
a  little  depressed  on  one  side  at  the  calyx,  yellow-ochre  stained  with  fawn-brown  around  the 
stem  and  sprinkled  with  light  marblings  and  large  dots  of  green  and  russet,  very  numerous 
around  the  base;  flesh  whitish,  very  fine,  melting;  juice  very  abundant,  sugary,  with  a 
vinegary  flavor  both  delicate  and  refreshing;  first;  mid-Oct. 
Mascon  Colmar.  i.  Dochnahl  Fuhr.  Obstkunde  2:106.  1856. 

Originated  from  seed  at  Nassau,  Ger.,  1825.     Fruit  medium,  obtuse-conic,  distorted 
in  form,  light  green  turning  yellowish-green  at  maturity,  free  from  any  red  blush,  but  much 
russeted  and  dotted;  flesh  white,  buttery,  melting,  juicy,  full  of  flavor;  good  for  dessert  and 
culinary  purposes;  Feb. 
Masselbacher  Mostbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:193.     I8s6. 

A  perry  pear.     Wiirttemberg,  Ger.,  1847.     Fruit  small,  almost  a  sphere,  green  turning 
to  yellow,  much  covered  with  russet;  flesh  firm,  granular,  acidulous:  very  good  for  perry 
and  good  for  household  use;  end  of  Sept.  and  early  Oct. 
Masuret.     i.  Baltet  Cult.  Fr.  3 74.     1908. 

One  of  the  best  French  perry  pears  suitable  for  commercial  and  amateur  growers; 
good  for  the  production  of  sparkling  perry;  juice  clear  and  very  full  of  perfume;  end  of 
Nov. 
Mather,     i.  Am.  Pom.  Soc.  Rpt.  82.     1856.     2.  Downing  Fr.  Trees  Am.  815.     1869. 

The  Mather  pear  originated  with  John  Mather,  Jenkintown,  Pa.,  from  seed  planted 
by  him  about  1810.     Fruit  below  medium,  obovate,  yellow,  with  occasionally  a  red  mottled 
cheek  and  russeted  at  the  insertion  of  the  stem;  flesh  rather  coarse,  buttery,  of  delicate 
flavor  and  agreeable ;  good ;  Aug. 
Mathilde.     i.  Dochnahl  Fuhr.  Obstkunde  2:55.     1856. 

A  Van  Mons  seedling,  1852.     Fruit  medium,  ovate,  greenish  changing  to  greenish- 
yellow,  blushed,  and  speckled  with  gray  dots;  flesh  semi-melting,  granular,  sweet,  vinous; 
second  for  dessert,  first  for  kitchen  and  market  purposes;  end  of  Aug.  for  14  days. 
Mathilde  Gomand.     i.  Guide  Prat.  100.     1876. 

Published  by  GrSgoire,  Jodoigne,  Bel.     Fruit  medium;  skin  russeted;  flesh  melting; 
first ;  Jan. 
Mathilde  Recq.     i.  Guide  Prat.  96.     1895. 

On  trial  with  Messrs.  Simon-Louis,  at  Metz,  Lorraine,  in  1895.     Tree  vigorous  and 
fertile.     Fruit,  flesh  fine,  very  saccharine  and  highly  perfumed;  Nov. 
Mathilde  de  Rochefort.     i.  Guide  Prat.  96.     1895. 

On  trial  with  Messrs.  Simon-Louis  at  Metz,  Lorraine,  in  1895.     Tree  vigorous,  forming 


468  THE   PEARS   OF   NEW   YORK 

good  pyramids.     Fruit  small,  ovate,  covered  with  russet;  flesh  fine,  melting,  very  juicy 

and  sugary;  Dec. 

Matou.     i.  Leroy  Diet.  Pom.  2:414,  fig.     1869. 

A  variety,  known  also  as  Chat-Grill^  and  Chat-Roti  in  France  and  which  must  not  be 
confounded  with  the  Chat-Brule,  already  described,  which  ripens  in  December.  Its  origin 
is  unknown.  Fruit  medium,  obtuse-pyriform  and  enlarged  around  central  circumference, 
golden-yellow,  dotted  and  marbled  with  gray-russet,  washed  with  carmine  on  the  face 
exposed  to  the  sun;  flesh  whitish,  semi-fine,  breaking,  watery,  very  granular  at  the  center; 
juice  rather  abundant,  rarely  very  saccharine,  astringent,  almost  devoid  of  perfume;  third; 
mid- Aug. 
Matthews,  i.  Am.  Pom.  Soc.  Rpt.  82.  1903.  2.  Hopedale  Nurs.  Cat.  17.  1913. 

Brought  from  New  Jersey  about  1835  by  a  Mr.  Chiever  and  planted  at  Delavan,  111. 
Tree  long-lived,  a  late  bearer.     Fruit  medium  to  large,  apple-shaped,  green  turning  yellow, 
sweet,  juicy;  Oct.  to  Feb. 
Maud  Hogg.     i.  Jour.  Hort.  20:30.     1871.     2.  Rogg  Fruit  Man.  615.     1884. 

Raised  by  John  Mannington,  Uckfield,  in  the  Weald  of  Sussex,  Eng. ;  bore  fruit  in  1871 
for  the  first  time.  Fruit  above  medium,  oblong-obovate;  skin  entirely  covered  with  a  crust 
of  warm  brown-russet  like  that  of  the  Beurre'  Gris,  and  has  a  slight  orange  glow  on  the 
side  exposed  to  the  sun,  very  much  like  the  Chaumontel,  no  yellow  or  ground  color  visible; 
flesh  yellowish- white,  tender  and  buttery,  very  juicy,  sweet,  richly  flavored;  a  dessert 
pear  of  the  first  quality;  Oct.  to  Dec. 
Maude,  i.  Guide  Prat.  100.  1876. 

A  French  perry  pear  abundantly  cultivated  in  the  Haute-Savoie,  Fr.     Fruit  medium, 
globular,  grayish-green  washed  with  red;  flesh  coarse,  remarkably  juicy. 
Maurice  Desportes.     i.  Leroy  Diet.  Pom.  2:415,  fig.     1869. 

This  came  from  the  seed  beds  of  M.  Andre"  Leroy,  Angers,  Fr.,  and  first  fruited  in  1863. 
Fruit  medium,  oblong-conic,  yellow,  dotted  with  gray,  blushed  on  the  sunny  side;  stem  long, 
rather  stout,  continuous  with  the  fruit;  calyx  small,  open,  in  a  large  cavity;  flesh  white, 
rather  fine  and  rather  melting,  slightly  granular,  juicy,  sweet;  first;  Sept. 
Mausebirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:138.     1856. 

Hanover,  Ger.,   1852.     Fruit  medium  to  large,  variable  in  form,  distorted,  bossed; 
skin  fine,  greenish  turning  to  yellow  when  ripe,  almost  entirely  covered  with  cinnamon- 
russet,  sprinkled  with  green  spots;  flesh  yellowish-white,  sweet  and  scented  with  rose; 
first  for  the  table  and  kitchen  use;  Oct. 
Mayflower,     i.  Mass.  Hort.  Soc.  Rpt.  44.     1866. 

A  seedling  raised  by  Dr.  Shurtleff,  Brookline,  Mass.,  which  fruited  first  in  1863.     Fruit 
"  short  diameter  z\  inches,  long  diameter  3  inches;  flesh  rather  dry  and  firm;  skin  yellow, 
with  red  cheek;  keeps  soundly  without  extra  care  until  May.     A  most  prolific  bearer. 
Short  pyriform." 
Maynard.     i.  Downing  Fr.  Trees  Am.  52.     1857.    2.  Ibid.  815.     1869. 

Origin  unknown  but  thought  to  have  been  first  grown  in  Lancaster  County,  Pa.  Fruit 
medium,  obovate-pyriform,  yellow  with  russet  dots  and  a  crimson  cheek;  flesh  white,  juicy 
and  sugary;  moderately  good;  end  of  July. 


THE    PEARS    OF    NEW   YORK  469 

Mayr  friihzeitige  Butterbirne.    I.  Dochnahl  Fw/zr.  Obstkunde  2:113.     1856. 

Reported  at  Gratz,  Styria,  Austria,  1833.     Fruit  medium,  turbinate-pyriform,  uni- 
formly light  yellow,  slightly  russeted  on  the  side  next  the  sun,  often  with  no  russet;  flesh 
white,  soft,  melting,  full  of  flavor,  keeps  well;  first  for  dessert,  good  for  culinary  use  and 
market;  Sept.  and  Oct. 
Max.     i.  Am.  Pom.  Soc.  Rpt.  73.     1895. 

A  seedling  of  Flemish  Beauty  grown  in  Ohio.     Fruit  medium,  globular-pyriform,  yellow 
brightly  blushed,  flavor  vinous,  subacid;  good;  Sept.  in  Ohio. 
Mecham.     i.  Am.  Pom.  Soc.  Rpt.  195.     1867. 

A  seedling  pear  reported  from  St.  George,  Utah,  in  1867.     Fruit  very  large,  bright 
green,  ripens  in  Oct. 
Medaille  d'fite.     i.  Guide  Prat.  100.     1876. 

On  trial  with  Messrs.  Simon-Louis  of  Metz,  Lorraine,  in  1876.     Fruit  large,  ovate- 
pyramidal,  lemon-yellow;  flesh  semi-breaking,  very  juicy,  highly  perfumed;  Aug. 
Medofka.     i.  Can.  Hort.  17:292.     1894. 

Russian.     Fruit  very  small,  conical,  clear  yellow;  flesh  very  melting,  agreeable. 
Meissner  Grossvatersbirne.     I.  Dochnahl  Fuhr.  Obstkunde  2:34.     1856. 

Reported  to  be  of  Saxon  origin,  1833.     Fruit  small,  turbinate,  almost  entirely  covered 
with  light  brown-russet,  and  sprinkled  with  round  red  spots;  flesh  juicy,  semi-melting, 
having  a  strong  aroma  of  cinnamon. 
Meissner  Hirschbirne.     i.  Dochnahl  Fw/w.  Obstkunde  2:7.     1856. 

Saxony,  1803.     Fruit  medium,  conic,  bossed,  pale  light  green  changing  at  maturity 
to  light  lemon-yellow,  often  washed  extensively  with  dark  blood-red,  numerous  reddish 
dots,  scentless;  flesh  breaking,  juicy,  aromatic;  first  for  household  and  market;  Aug. 
Meissner  langstielige  Feigenbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:167.     1856. 

Saxony,  1805.     Fruit  medium,  obtuse-pyriform,  ventriculous  and  flat,  crooked,  some- 
what uneven,  light  green  changing  to  yellowish-green,  often  blushed  with  dark  red,  without 
dots,  marked  with  russet;  flesh  yellowish-green  white,  coarse-grained,  sweet,  firm,  breaking; 
third  for  dessert,  first  for  kitchen;  Oct. 
Meissner  Liebchensbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:167.     1856. 

German,   chiefly   found  in   Saxony.     Fruit  small,   globular-ventriculous-conic;   skin 
shining,  lemon-yellow,  becoming  highly  polished,  strongly  dotted  with  round  red  spots, 
often  marked  with  fine  russet  on  the  side  next  the  sun;  flesh  yellowish-white,  coarse-grained, 
firm,  breaking,  wanting  in  juice;  third  for  the  table,  first  for  kitchen  and  market. 
Meissner  Zwiebelbirne.     I.  Dochnahl  Fuhr.  Obstkunde  2:34.     1856. 

Saxony,  1833.     Fruit  small,  globular,  light  yellow,  speckled  with  numerous  fine  russety 
spots;  flesh  often  melting,  with  musky  aroma,  fine-grained;  first  for  table  and  very  good  for 
culinary  purposes;  end  of  Aug.  for  three  weeks. 
Melanie  Michelin.     i.  Mas  Pom.  Gen.  6:55,  fig.  412.     1880. 

Gained  by  M.  Boisbunel,  Junior,  Rouen,  Fr.  Fruit  medium,  ovate-pyriform,  even  in 
contour;  skin  rather  thick,  whitish-green,  sprinkled  with  fairly  numerous  and  rather  large 
green  spots,  scarcely  visible  and  often  absent  altogether;  when  ripe  the  basic  green  takes  a 
more  yellow  tone  on  the  side  of  the  sun,  and  in  the  case  of  well-exposed  fruits  is  blushed  with 


470  THE   PEARS   OF   NEW   YORK 

a  very  light  rosy  red;  flesh  whitish,  slightly  tinted  with  green,  tender,  a  little  soft,  melting, 
full  of  sweet  juice  and  delicately  perfumed;  good;  mid- July. 
Mellish.     i.  Downing  Fr.  Trees  Am.  815.     1869. 

Fruit  below  medium,  globular-pyriform,  pale  yellow,  netted,  patched  and  dotted  with 
russet;  flesh  whitish,  juicy,  melting,  sweet,  pleasant;  good  to  very  good;  Oct. 
Melon,     i.  Knoop  Fructologie  1:77,  Tab.   i.     1771.    2.  Leroy  Diet.    Pom.  2:417,   fig. 
1869. 

Of  Dutch  origin;  first  described  in  the  Pomology  of  Knoop  in  1766.  Fruit  medium, 
typically  pyriform,  slightly  obtuse,  regular  in  outline,  sometimes  a  little  uneven  and  crooked, 
greenish-yellow  when  ripe  and  more  or  less  marked  with  black,  or  dark  brown,  stains,  of 
poor  appearance;  flesh  delicate  and  gritty,  rather  succulent  and  savory  but  having  no 
particular  flavor,  not  sprightly  nor  does  it  justify  its  name;  Aug.  and  Sept. 
Melon  de  Hellmann.  i.  Mas  Pom.  Gen.  5:83,  fig.  330.  1880. 

Grown  by  M.  Hellmann,  Meiningen,  Ger.     Fruit  large,  spherical,  even  in  outline, 
intense  green  passing  to  decided  yellow  when  ripe  and  warmly  golden  on  the  side  of  the  sun, 
numerous  dark  green  spots;  flesh  white,  coarse,  semi-breaking;  juice  sugary,  perfumed 
and  agreeable;  second,  good  for  cooking;  Sept. 
Menagere  Sucree  de  Van  Mons.     i.  Mas  Pom.  Gen.  3:127,  fig.  160.     1878. 

A  seedling  of  Van  Mons  who  distributed  it  without  name.  Fruit  medium,  conic- 
turbinate;  skin  thick,  at  first  very  clear  green  sprinkled  with  gray  dots,  numerous,  very 
small  but  clearly  visible;  towards  maturity  the  green  changes  to  brilliant  lemon-yellow  and 
warmly  golden  on  the  side  next  the  sun;  flesh  whitish,  semi-fine,  semi-buttery  and  dis- 
tinctly perfumed  with  clove;  Oct. 
Mendenhall.  i.  la.  Hort.  Soc.  Rpl.  88.  1900. 

Mentioned  as  one  of  the  "  newer  "  varieties  of  pears,  having  given  its  first  ripe  specimens 
on  July  sth,   1900.     Fruit  small,  pyriform,  yellow,  much  better  in  quality  than  Early 
Harvest. 
Meresia  Nevill.     i.  Hogg  Fruit  Man.  616.     1884. 

A  seedling  of  John  Mannington,  Uckfield,  Sussex,  Eng.;  first  fruited  in  1872.     Fruit 
below  medium,  roundish-obovate  or  oval,  even  and  regular  in  outline,  entirely  covered  with 
thick,  dark-brown  russet;  flesh  semi-melting,  crisp,  juicy,  sweet,  with  a  rich  vinous  flavor; 
an  excellent  dessert  pear;  Dec.  and  Jan. 
Merlet.     i.  Leroy  Diet.  Pom.  2:418,  fig.     1869. 

Merlet  came  from  the  nurseries  of  M.  Boisbunel,  Rouen,  Fr. ;  it  fruited  first  in  1861. 
Fruit  medium,  turbinate,  slightly  obtuse  and  bossed;  skin  smooth,  fine  and  shining,  yellow- 
ish-green, delicately  dotted  with  gray;  flesh  greenish- white,  semi-fine,  melting,  watery, 
granular  around  the  core;  juice  abundant  and  saccharine,  refreshing  and  having  a  highly 
delicate  flavor;  first;  Aug. 

Merriam.     I.  Downing  Fr.    Trees   Am.   524.     1857.     2.  Thomas    Am.  Fruit  Cult.   284. 
1867. 

Originated  at  Roxbury,  Mass.;  popular  in  Boston  in  1867.  Fruit  large,  globular, 
somewhat  flattened  at  base  and  crown,  smooth,  rich  yellow,  covered  with  pale  russet 
around  the  stem  and  calyx,  and  netted  with  russet  all  over;  flesh  yellowish,  rather  coarse, 
melting,  juicy,  sugary,  perfumed,  very  good;  Sept.  and  Oct. 


THE    PEARS   OF   NEW   YORK  47 1 

Meruault.     i.  Mas  Pom.  Gen.  7:184,  fig.  576.     1881. 

Obtained  by  M.  Pariset  from  a  seed  bed  of  the  Easter  Beurre1  made  in  1856.  Fruit 
medium,  ovate,  shortened  and  thick,  water-green  sown  with  dots  of  fawn-brown,  more 
often  almost  wholly  covered  with  russet  of  fawn  color;  on  ripening  the  basic  green  changes 
to  an  intense  lemon-yellow,  the  russet  clears,  and  the  side  next  the  sun  becomes  golden; 
flesh  whitish,  fine,  buttery,  melting,  without  grit;  juice  abundant,  rich  in  sugar,  delicately 
perfumed  with  musk;  first;  throughout  winter. 
Merveille  de  Moringen.  i.  Guide  Prat.  100.  1876. 

Originated  in  the  environs  of  Moringen,  Ger.,  where  it  is  very  well  thought  of.     Tree 
large,  very  fertile,  resisted  the  phenomenal  frost  of  1879-1880  in  Europe.     Fruit  small, 
turbinate,  a  beautiful  lemon-yellow;  flesh  breaking;  for  cooking;  Oct. 
Messire  Jean.     i.  Duhamel   Trait.  Arb.  Fr.  2:173,  PI.  XXVI.     1768.     2.  Hogg  Fruit 
Man.  616.     1884. 

Of  ancient  and  untraceable  origin,  but  mentioned  by  Venette,  Rochelle,  Fr.,  in  1678 
and  1683.  Fruit  medium,  turbinate,  sometimes  slightly  obovate,  surface  slightly  bossed; 
skin  rough,  thick,  dark  green,  passing  to  buff,  washed  with  dark  red  on  the  side  of  the  sun, 
strewed  with  speckles  of  darker  russet;  flesh  white,  slightly  tinged  with  lemon,  rather  fine, 
breaking,  juicy,  richly  saccharine,  perfumed,  sprightly;  good,  either  for  dessert  or  kitchen 
use;  Nov.  and  Dec. 
Messire  Jean  Goubault.  i.  Leroy  Diet.  Pom.  2:422,  fig.  1869. 

This  variety  dates  from  1847  an<i  came  from  a  seed  bed  of  M.  Goubault,  Angers, 
Fr.  Fruit  large  or  medium,  turbinate,  more  or  less  globular,  often  irregular,  bossed  and 
much  larger  on  one  side  than  on  the  other;  skin  fine  and  wrinkled  and  entirely  reddened 
and  dotted  with  large  grayish  spots;  flesh  whitish,  coarse,  semi-melting,  always  doughy 
and  containing  some  grit  around  the  core;  juice  rather  scanty,  sugary,  tart,  slightly  per- 
fumed and  very  agreeable ;  second ;  Nov. 

Michaelmas  Nelis.     i.  Card.  Chron.  N.  S.  30:272,  fig.  82.     1901.     2.  Bunyard  Handb. 
Hardy  Fr.  188.     1920. 

A  seedling  from  Winter  Nelis,  which  Messrs.  Bunyard,  nurserymen,  Maidstone,  Eng., 
found  by  chance  in  a  cottage  garden,  and  sent  out  in  1901.  It  was  given  an  award  of  merit 
at  a  meeting  of  the  Fruit  Committee  of  the  Royal  Horticultural  Society  in  October,  1902. 
Fruit  medium,  pyriform,  very  shapely,  light  greenish  skin,  somewhat  russety;  flesh  white, 
melting,  very  little  grit,  juicy  and  of  delicious  flavor;  end  of  Sept. 
Michaux.  i.  Mag.  Hort.  6:45.  1840.  2.  Am.  Pom.  Soc.  Rpt.  239.  1854. 

Origin  not  clear  but  R.  Manning,  Salem,  Mass.,  stated  that  he  had  received  it  from  a 
town  in  Alsace,  Fr.     Fruit  medium,  nearly  globular-pyriform,  light  yellowish-green  chang- 
ing to  yellow,  with  a  slight  blush  of  red;  flesh  white,  coarse,  semi-buttery,  juicy,  sweet; 
second;  Sept.  and  Oct. 
Mignonne  d'Ete.     i.  Guide  Prat.  in.     1876. 

Obtained  by  M.  Boisbunel,  Rouen,  Fr.,  and  placed  in  commerce  in  1874.  Fruit  medium 
to  large,  like  Calebasse  in  form;  skin  glossy  and  yellow,  finely  dotted  and  streaked  with 
gray-russet;  flesh  fine  and  melting;  Aug. 


472  THE    PEARS   OF   NEW   YORK 

Mignonne  d'Hiver.     i.  Downing  Fr.  Trees  Am.  8 16.     1869. 

An  old  Belgian  variety.     Fruit  medium,   obovate  to  oblong-ovate-pyriform,   light 
yellow,  mostly  covered  with  thick,  rough  russet,  and  veined  with  crimson  and  fawn;  flesh 
yellowish,  rather  granular,  juicy,  melting,  sweet,  vinous,  aromatic;  good;  Nov.  and  Dec. 
Mikado.'   i.  Guide  Prat.  115.     1876.     2.  Cornell  Sta.  Bui.  332:449,  484.     1913. 

Among  the  most  successful  importers  of  oriental  plants  was  Freiherr  V.  Siebold  who 
maintained  a  nursery  and  botanic  garden  in  Leyden,  Holland,  during  the  first  half  of  the 
nineteenth  century.  Of  the  pears  imported  by  him,  Mikado  was  one.  This  was  procured 
from  Von  Siebold's  nursery  in  1873  by  Messrs.  Simon-Louis,  Metz,  Lorraine.  Fruit  rather 
large,  globular-ovoid;  skin  rough  to  the  touch,  yellowish-olive,  dotted  with  gray  specks; 
flesh  white,  fine,  breaking,  rather  juicy,  perfumed,  with  a  pronounced  quince  flavor, 
subacid;  poor,  uneatable  raw;  end  of  Sept. 
Milan  d'Hiver.  i.  Leroy  Diet.  Pom.  2:424,  fig.  1869. 

A  very  old  pear  described  in  1675  by  Merlet,  the  French  pomologist.  Fruit  large, 
globular-turbinate,  usually  mammillate  at  the  summit  and  very  regular;  skin  thick  and 
rough  to  the  touch,  gray-russet,  sprinkled  around  the  stalk  with  large  whitish-gray  dots; 
flesh  yellowish,  fine,  semi-melting,  granular  at  the  core;  juice  rarely  plentiful,  only  slightly 
saccharine,  acidulous,  feebly  aromatic;  third;  Nov.  to  Jan. 
Milan  de  Rouen,  i.  Leroy  Diet.  Pom.  2:425,  fig.  1869.  2.  Hogg  Fruit  Man.  617.  1884. 

Gained  by  M.  Boisbunel,  Rouen,  Fr.;  distributed  in  1859.  Fruit  medium,  globular, 
a  little  conic  toward  the  summit,  slightly  bossed  and  one  side  less  swelled  than  the  other; 
skin  thick,  dull  yellow,  dotted  and  streaked  with  fawn,  much  stained  with  gray  around  the 
stem;  flesh  yellowish,  semi-fine,  and  semi-melting,  juicy,  rather  granular  at  the  core,  sugary; 
juice  aromatic,  often  spoiled  by  an  unpleasant  acerbity;  second;  end  of  Aug. 
Miller,  i.  Leroy  Diet.  Pom.  2:426,  fig.  1869. 

Raised  from  seed  by  Andre"  Leroy;  first  reported  in  1864.  Fruit  medium  and  some- 
times larger;  in  form  it  passes  from  rounded  conic  to  globular,  slightly  flattened  especially 
at  the  base;  skin  rough  to  touch,  bronzed  all  over,  dotted  with  russet,  and  dotted  and 
mottled  with  greenish-yellow;  flesh  white,  fine,  melting,  a  little  granular  at  the  core,  juicy, 
sugary,  sourish,  with  a  delicious  aroma;  first;  Oct. 
Millot  de  Nancy,  i.  Leroy  Diet.  Pom.  2:427,  fig.  1867. 

Produced  in  the  nurseries  of  Van  Mons  at  Louvain;  first  reported  in-  1843.  Fruit 
medium,  ovate,  very  obtuse,  more  or  less  regular  and  bossed,  often  rather  globular,  yellow- 
ochre  dotted  with  gray-russet,  mottled  with  olive-brown,  sometimes  washed  with  clear 
fawn  on  the  cheek  exposed  to  the  sun;  flesh  whitish,  semi-fine,  melting  or  semi-melting, 
gritty  at  the  center;  juice  rarely  abundant,  but  very  saccharine,  aromatic  and  full  of  flavor, 
sometimes  a  little  too  acid;  second;  Oct. 
Milner.  i.  Ragan  Nom.  Pear,  B.  P.  I.  Bui.  126:181.  1908. 

Cataloged  by  Silas  Wharton  in  1824  under  the  name  of  Milner's   Favorite.     Fruit 
small,  pyriform;  good. 
Mima  Wilder,     i.  Mass.  Hort.  Soc.  Rpt.  152.     1874.    2.  Ibid.  120.     1875. 

A  seedling  of  Colonel  Wilder,  in  a  collection  of  new  pears  shown  by  him  in  1874.     In 
November  of  the  following  year  it  was  found  to  have  retained  its  previous  good  quality. 


THE  PEARS  OF  NEW   YORK  473 

Ministre  Bara.     i.  Ga.  Hort.  Soc.  Rpt.  49.     1892.    2.  Guide  Prat.  96.     1895. 

A  gain  of  Gre"goire,  Jodoigne,  Bel.     It  was  exhibited  by  P.  J.  Berckmans  of  Augusta, 
Georgia,  before  the  Georgia  State  Horticultural  Society  in  1892  and  1893. 
Ministre  Pirmez.     i.  Guide  Prat.  in.     1876. 

Published  by  Gre"goire,  Jodoigne,  Bel.    Fruit  medium  to  large;  flesh  melting;  first; 
Jan.  and  Feb. 
Ministre  Viger.     i.  Rev.  Hort.  113.     1901. 

Raised  by  Messrs.  Baltet  of  Troyes,  Fr.,  from  seed  of  the  Pierre  Tourasse.  It  was  much 
noticed  at  the  International  Exhibition  at  Paris  in  1900.  Fruit  large,  turbinate,  bossed, 
tender  yellow  clouded  with  ochre,  washed  with  rosy  gray  and  salmon  on  the  side  next  the 
sun,  with  speckles  of  fawn;  flesh  fine,  melting,  very  juicy,  saccharine,  with  perfume  notice- 
able oh  the  skin,  and  flavor  recalling  that  of  the  Duchesse  d'Angoulfime;  mid-Dec,  to  mid- 
Jan. 
Minot  Jean  Marie,  i.  Guide  Prat.  100.  1876. 

A  seedling  of  Gre"goire,  Jodoigne,  Bel.     Fruit  large,  pyriform,  shortened,  covered  with 
russet  on  a  yellow  foundation;  flesh  yellowish,  breaking,  very  juicy,  sugary;  first;  Dec.  to 
Feb. 
Missile  d'Hiver.     i.  Kenrick  Am.  Orch.  169.     1841. 

A  foreign  variety  recommended  by  M.  Dalbret  and  M.  Jamin,  well  known  pomologists. 
Fruit  large,  buttery,  valuable  according  to  M.  Jamin;  Nov.  and  Dec. 
Mission,     i.  Am.  Pom.  Soc.  Rpt.  73.     1895. 

Originated  at  the  old  mission  near  Capistrano,  California.     Fruit  medium,  acutely 
pyriform,  long,  yellow,  nearly  covered  with  russet;  flesh  very  fine  and  buttery;  very  mild 
or  sweet;  ripe  in  Sept.  in  southern  California. 
Mr.  Hill's  Pear.     i.  Langley  Pomona  132,  PI.  LXIII,  figs.  2,  4.     1729. 

Mentioned  by  Batty  Langley,  Twickenham,  Eng.,  as  bearing  two  crops  in  the  year. 
Fruit  rather  small,  obtuse-pyriform,  usually  distorted  at  the  upper  end,  grows  in  clusters; 
in  1727  the  first  crop  matured  on  Aug.  24,  and  the  second  crop  on  Oct.  i. 
Mitchell  Russet,     i.  Downing  Fr.  Trees  Am.  525.     1857.     2.  Ibid.  817.     1869. 

Originated  at  Belleville,  111.     Fruit  medium  or  small,  obovate  inclining  to  conic;  skin 
rough,  dark  russet,  thickly  covered  with  gray  dots;  flesh  juicy,  melting,  rich  and  highly 
perfumed,  astringent;  scarcely  good;  Oct. 
Mitschurin.     i.  Can.  Hort.  17:292.     1894. 

Probably  Russian.     Fruit  very  large;  a  good  kitchen  fruit;  mid-season. 
Moccas.     i.  Card.  Chron.  717.     1841.     2.  Hogg  Fruit  Man.  617.     1884. 

Raised  from  seed  by  Thomas  Andrew  Knight,  Downton  Castle,  Eng.     Fruit  medium, 
oval,  uneven,  and  bossed  in  outline,  lemon-colored,  marked  with  patches  and  veins  of  thin 
pale  brown-russet  and  strewed  with  russet  dots;  flesh  yellowish,  fine,  melting,  tender,  full 
of  rich  vinous  juice,  musky  in  flavor;  a  delicious  dessert  pear. 
Mollet  Guernsey  Beurre.     i.  Card.  Chron.  36,  85.     1842. 

Raised  from  seed  by  Charles  Mollet  of  Guernsey,  Channel  Islands,  who  died  in  1819. 
Fruit  medium,  obovate  or  somewhat  pyramidal,  with  a  remarkable  fleshy  extension  of  about 
5  inch  at  the  insertion  of  the  stalk,  surface  of  the  pear  uneven,  yellow,  but  much  obscured 


474  THE   PEARS   OF    NEW   YORK 

with  ferruginous  russet,  sometimes  equally  scattered,  but  often  disposed  in  broad,  longi- 
tudinal stripes;  flesh  yellowish,  very  melting,  buttery,  with  a  rich  Chaumontel  flavor  though 
distinct;  Dec. 
Monarch,     i.  Hogg  Fruit  Man.  312.     1866.     2.  Bunyard  Handb.  Hardy  Fr.  188.     1920. 

Knight  Monarch.     3.  Downing  Fr.  Trees  Am.  796.     1869. 

Raised  by  Thomas  Andrew  Knight,  Downton  Castle,  Eng.,  in  1830.  Bunyard  says: 
"  Tree  easily  recognized  in  winter  by  its  very  large  oval  buds,  which  stand  out  like  those 
of  a  red  currant."  Fruit  medium,  globular,  yellowish-green,  much  covered  with  brown- 
russet  and  strewed  with  gray-russet  specks;  flesh  yellowish,  buttery,  melting  and  very  juicy, 
with  a  rich,  vinous,  sugary,  and  agreeably-perfumed  flavor;  first,  one  of  the  most  valuable; 
Dec.  and  Jan. 

Monchallard.     i.  Leroy  Diet.   Pom.  2:429,  fig.     1869.     2.  Bunyard  Handb.  Hardy  Fr. 
189.     1920. 

Found  about  1810  by  M.  Monchallard  at  Valeuil,  Dordogne,  Fr.  Fruit  above  medium 
to  large,  long-obovate,  very  obtuse;  skin  delicate,  yellow,  clear  and  dull,  speckled  uniformly 
with  greenish  dots  and  often  washed  with  dark  red  on  the  cheek  next  the  sun;  flesh  very 
white,  fine  or  semi-fine,  extremely  melting,  juicy,  saccharine,  acidulous,  slightly  aromatic 
and  of  delicious  flavor;  first;  end  of  Aug.  and  Sept. 
Mongolian,  i.  III.  Hort.  Soc.  Rpt.  215.  1896.  2.  Cornell  Sta.  Bui.  332:482.  1913. 

Considered  by  Budd  of  Iowa  to  be  the  best  of  the  oriental  varieties  yet  tested  in  this 
country.  Obtained  from  seed  at  Ames,  Iowa.  Fruit  medium  to  large,  globular-oval, 
narrowing  at  both  ends,  with  its  greatest  diameter  near  the  middle,  similar  to  Kieffer  in 
shape,  inclined  to  ridging  near  the  apex,  greenish,  with  blushed  cheeks  and  russet  dots; 
flesh  tender,  melting,  juicy;  good  when  ripened  indoors. 

Monseigneur  Affre.     i.  Leroy  Diet.  Pom.  2:430,  fig.     1869.     2.  Hogg   Fruit    Man.    618. 
1884. 

Raised  by  Van  Mons  though  the  tree  did  not  produce  fruit  until  1845,  three  years  after 
his  death.     Fruit  medium,  form  variable,  globular-obtuse-truncate,  pyriform,  greenish- 
yellow;  flesh  white,  reddish  under  the  skin,  very  melting,  juicy,  sugary,  acidulous,  aromatic, 
with  a  fine  flavor;  first;  Nov. 
Monseigneur  des  Hons.     I.  Leroy  Diet.  Pom.  2:431,  fig.     1869. 

M.  Gibey-Lorne,  Troyes,  Fr.,  raised  this  pear  from  seed  in  1856.  Fruit  below  medium 
and  often  small,  usually  turbinate,  rather  long  and  obtuse,  but  sometimes  cylindrical  and 
bossed,  olive-green  dotted  with  russet  on  the  shaded  side,  golden  on  the  exposed  face, 
sometimes  blushed  with  carmine;  flesh  yellowish- white,  fine,  melting;  juice  abundant, 
saccharine,  acidulous,  aromatic;  second;  end  of  Aug. 

Monseigneur  Sibour.     i.  Leroy  Diet.  Pom.  2:432,  fig.     1869.     2.  Downing  Fr.  Trees  Am. 
817.     1869. 

Originated  at  Jodoigne,  Bel.,  from  a  bed  made  by  Xavier  Gre"goire;  it  dates  from  1855. 
Fruit  above  medium  but  often  less,  ovate,  swelled  in  its  lower  half,  yellowish-green,  dotted, 
marbled  and  streaked  with  gray-russet  and  more  or  less  washed  with  brown-fawn  on  the 
side  of  the  sun;  flesh  whitish,  rather  coarse,  semi-melting,  juicy,  containing  numerous 
grits  around  the  core;  juice  saccharine,  vinous  and  aromatic;  second;  end  of  Oct. 


THE   PEARS   OF    NEW   YORK  475 

Moon.     i.  Ragan  Norn.  Pear,  B.  P.  I.  Bui.  126:183.     1908. 

Cultivated  by  Silas  Wharton  in  1824.     Its  synonyms,  Moon's  Pound,  and  Pound, 
Moon's,  are  significant  of  its  size.     Fruit  described  by  Ragan  as  medium  sized,  yellow; 
flesh  melting,  juicy;  good;  late. 
Moorcroft.     i.  Hogg'Fruit  Man.  619.     1884. 

Often  called  in  England  the  Malvern  pear,  being  much  grown  about  that  place;  esteemed 
for  perry.     Fruit  small,  globular,  even  and  regular  in  outline,  greenish-yellow  on  the  shaded 
side,  and  with  a  brownish  tinge  on  the  side  next  the  sun,  strewed  all  over  with  large  ashy 
gray  freckles  of  russet ;  flesh  breaking. 
Moorfowl  Egg.     i.  Lindley  Guide  Orch.  Card.  361.     1831. 

Muirfowl  Egg.     2.  Hogg  Fruit  Man.  619.     1884. 

An  old  Scotch  dessert  pear  partaking  somewhat  of  the  character  of  Swan  Egg.     Fruit 
below  medium,  globular,  dull  green  changing  to  yellow-green,  mottled  with  red  next  the 
sun,  and  thickly  strewed  with  pale  brown-russety  dots;  flesh  yellowish,   semi-buttery, 
tender,  sweet  and  with  a  slight  perfume;  Oct. 
Morel,     i.  Mag.  Hort.  21:151.     1855.     2.  Leroy  Diet.  Pom.  2:434,  fig.     1869. 

Propagated  by  Alexandre  Bivort,  successor  of  Van  Mons,  and  can  be  traced  earlier 
than  1843.  Fruit  below  medium  or  small,  ovate,  sensibly  hexagonal,  flattened  at  either 
extremity,  and  one  side  usually  more  enlarged  than  the  other,  yellowish-green,  dotted  and 
marbled  with  russet;  flesh  yellowish,  fine,  breaking,  rather  granular  at  the  center;  juice 
abundant,  wanting  in  sweetness,  insipid  and  of  a  very  unpleasant  astringency;  second, 
but  good  only  for  cooking;  Apr. 
Morgan,  i.  Horticulturist  14:250,  fig.  1859.  2.  Mag.  Hort.  25:541.  1859. 

Originated  on  the  farm  of  a  Mr.  Morgan  in  New  Hanover  County,  North  Carolina. 
Fruit  large,  oblate  varying  to  obtuse-pyriform,  greenish-yellow,  speckled  with  gray-russet 
intermingled  with  some  tracery  of  the  same;  flesh  white,  a  little  gritty,  juicy,  sweet,  slightly 
vinous;  very  good,  nearly  best;  Oct. 
Morley.     i.  Parkinson  Par.  Ter.  593.  1629. 

Mentioned  in  Parkinson's  list  of  orchard  pears  as  a  "  very  good  peare,  like  in  forme 
and  colour  unto  the  Windsor  but  somewhat  grayer." 
Morosovskaja.     i.  la.  Hort.  Soc.  Rpt.  61.     1880. 

Mentioned  in  a  paper  read  by  Mr.  J.  L.  Budd  before  the  Horticultural  Society  of  Iowa 
in  1880.     It  is  a  Russian  variety,  having  gritty,  thorn-like  wood. 
Moskovka.     i.  Ragan  Norn.  Pear,  B.  P.  I.  Bui.  126:184.     1908. 

A  Russian  variety  said  to  be  largely  grown  for  cooking.     Fruit  small,  pyriform,  juicy 
early  season. 
Mostbirne.     I.  Dochnahl  Fti/tr.  Obstkunde  2:173.     1856. 

Nassau,  Ger.,  1802.     Fruit  medium,  pyriform,  sides  rather  unequal,  whitish-yellow  skin 
changing  to  lemon-yellow,  without  any  blush,  dotted  indistinctly,   russeted;  flesh  yellow, 
breaking,  coarse-grained,  juicy,  aromatic,  sweet;  third  for  dessert,  but  first  for  cooking  and 
perry;  Sept.  and  Oct. 
Moyamensing.     i.  Mag.  Hort.  13:274.     1847.     2.  Downing  Fr.  Trees  Am.  818.     1869. 

Supposed  to  be  a  native.     The  original  tree  stood  in  1847  in  the  garden  of  J.  B.  Smith 


476  THE  PEARS  OF  NEW  YORK 

of  Philadelphia.     Fruit  medium,  variable  in  form,  some  globular,  others  obovate,  uniform 
light  yellow,  with  patches  and  dots  of  russet;  flesh  whitish,  buttery,  melting,  coarse,  sweet; 
with  a  rich,  spicy  and  delicious  flavor;  good  to  best;  Aug.  and  Sept. 
Mrs.  Seden.     i.  Garden  76:36,  figs.     1912. 

A  cross  between  Seckel  and  Bergamotte  Esp6ren;  exhibited  by  James  Veitch  and 
Sons,  Chelsea,  Eng.,  before  the  Royal  Horticultural  Society  in  January,  1912,  and  received 
an  award  of  merit.  Fruit  small,  round,  yellow,  toning  to  a  bright  crimson  on  the  sunny 
side;  flesh  is  free  from  the  grittiness  which  sometimes  characterizes  the  fruits  of 
Bergamotte  Espe"ren;  the  flavor  is  remarkably  fine;  Jan. 
Muddy  Brook,  i.  Mass.  Hort.  Soc.  Rpt.  45.  1866. 

A  seedling  from  S.  A.  Shurtleff  of  Brookline,  Mass.,  which  fruited  in  1862.     Fruit 
diameter  2\  inches,  short  pyriform;  skin  dark  green;  flesh  white,  melting  and  juicy,  with 
good  flavor;  great  bearer  and  good  market  pear;  Sept. 
Muir  Everbearing,     i.  Am.  Pom.  Soc.  Rpt.  135.     1920. 

Originated  with  Hal  Muir,  Bloomfield,  Ky.,  about  1870.     Reported  as  "  delicious; 
August  to  November." 
Mungo  Park.     i.  Dochnahl  Fuhr.  Obstkunde  2:160.     1856.     2.  Guide  Prat.  100.     1876. 

A  seedling  of  Van  Mons  named  after  the  celebrated  Scotch  voyager.  Fruit  small, 
turbinate-pyriform  or  globular-ovate,  very  pale  green  sprinkled  with  fawn  dots,  very  small, 
numerous,  and  feebly  visible,  the  basic  green  passing  at  maturity  to  pale  whitish-yellow 
and  becoming  a  little  golden  on  the  side  of  the  sun;  flesh  white,  very  fine,  melting,  free  from 
grit,  full  of  sugary  juice,  sprightly  and  agreeably  perfumed;  first;  Oct. 
Munz  Apothekerbirne.  i.  Card.  Chron.  3rd  Ser.  30:370.  1891. 

Presumably  German.     A  medium-sized  pear,  obovate,  oblong,  with  a  stalk  rather  more 
than  an  inch  long,  continuous  with  the  fruit,  yellowish;  flesh  white;  of  good  flavor;  Aug. 
Muscadine.     I.  Mag.  Hort.  1:364.     1835.     2.  Downing  Fr.  Trees  Am.  818.     1869. 

The  original  tree  is  supposed  to  have  grown  on  the  farm  of  a  Dr.  Fowler  near  New- 
burgh,  N.  Y.,  and  the  pear  was  introduced  to  notice  by  Downing.  Fruit  medium,  globular- 
obovate,  regular  in  form,  pale  yellowish-green,  thickly  sprinkled  with  brown  dots;  flesh 
white,  buttery,  semi-melting,  with  an  agreeable  rich,  musky  flavor;  good  to  very  good,  a 
valuable  late  summer  variety;  end  of  Aug.  and  beginning  of  Sept. 

Muscat  Allemand  d'Automne.     i.  Leroy  Diet.  Pom.  2:437,  fig.     1869.     2.  Mathieu  Nam. 
Pom.  256.     1889. 

Found  in  the  Horticultural  Society's  Garden  at  Angers,  Fr.,  in  1833.  Its  origin  is 
uncertain  but  the  name  indicates  that  it  came  from  Germany.  Fruit  medium  and  sometimes 
below,  rather  variable  in  form,  from  long-pyriform,  slightly  obtuse  and  regular  in  contour, 
to  irregular-ovate  and  strongly  bossed,  somber  yellow,  dotted  with  clear  gray,  extensively 
washed  with  russet,  and  vermilioned  on  the  side  exposed  to  the  sun;  flesh  white,  semi-fine, 
melting,  rather  granular,  watery;  juice  abundant  and  saccharine,  vinous,  musky  and 
almost  always  marred  by  too  great  an  acidity;  second;  Oct. 

Muscat  Fleuri  d'Ete.     i.  Duhamel  Trait.  Arb.  Fr.  2:121.     1768.     2.  Leroy  Diet.  Pom. 
2:441,  fig.     1869. 

Known  at  Orleans  at  the  end  of  the  sixteenth  century  under  the   name  Muscat   a 


THE  PEARS  OF  NEW  YORK  477 

tongue   queue.     Fruit  small,  globular-turbinate  or  turbinate   slightly   ovate,    olive-yellow 
finely  dotted  with  fawn  and  washed  with  red-brown  on  the  cheek  next  the  sun ;  flesh  yellow- 
ish, coarse,  semi-breaking,  juicy,  saccharine,  acidulous,  musky;  second;  end  of  July. 
Muscat  Robert,     i.  Duhamel  Trait.  Arb.Fr.  2:120,  PI.  II.     1768.     2.  Downing  Fr.  Trees 
Am.  818.     1869. 

This  pear  was  mentioned  by  Le  Lectier  in  1628  and  by  la  Quintinye  in  1690  under 
the  name  of  Pucelle  de  Saintonge.  Its  name  of  Muscat  Robert  dates  from  about  1672  and 
Merlet  wrote  of  it  in  1675  as  the  Amber  Pear  or  Muscat  Robert.  It  has  also  been  widely 
known  as  the  Amber  Pear.  Fruit  small,  globular,  very  round  in  all  its  lower  part  but 
slightly  conic  at  its  other  extremity  where  it  is  a  little  wrinkled,  yellowish-green,  finely 
and  uniformly  dotted  with  olive-brown  and  sometimes  rather  carmined  on  the  cheek 
exposed  to  the  sun;  flesh  whitish,  semi-fine,  breaking  or  semi-breaking,  inclined  to  rot 
before  ripe,  granular,  very  juicy,  sugary,  very  musky;  second;  mid- July. 
Muscat  Royal,  i.  Duhamel  Trait.  Arb.  Fr.  2:120.  1768.  2.  Leroy  Diet.  Pom.  2:444, 
fig.  1869. 

An  old  French  pear  growing  in  kitchen  garden  at  Versailles  planted  about  1670  by  La 
Quintinye  for  Louis  XIV.  It  was  then  called  Muscat  fleuri  d'Autumne  or  Muscat  a  tongue 
queue,  on  account  of  its  long  stem.  Fruit  small,  globular  in  its  lower  half  but  somewhat 
conic-obtuse  in  its  upper  half;  skin  fine,  grayish-yellow,  dotted  with  clear  brown  and  partly 
covered  with  russet  which  often  passes  into  brownish-red  of  a  somber  hue  on  the  side  next 
the  sun;  flesh  white,  semi-fine,  melting  or  semi-melting,  watery,  rather  granular  round  the 
seeds;  juice  abundant,  very  saccharine,  more  or  less  acid  and  having  a  pleasant  flavor; 
second;  Sept. 
Muscat  Royal  de  Mayer,  i.  Mas  Le  Verger  2:22$,  fig.  in.  1866-73. 

This  is  the  Muscat  Royal  described  by  the  German  Mayer  in  his  Pomona  Franconia, 
1779,  and  by  Diel  in  1804,  and  must  not  be  confused  with  the  Muscat  Royal  of  Duhamel. 
Fruit  small  or  nearly  medium  on  a  pruned  tree,  globular-turbinate,  largest  circumference 
around  the  middle,  very  obtuse;  skin  thick,  green,  covered  with  a  sort  of  white  bloom  which 
dulls  it,  sprinkled  with  numerous  round,  whitish-gray  dots,  especially  apparent  on  the  side 
next  the  sun  where  they  are  nearly  white;  at  maturity  the  green  brightens  somewhat;  by 
the  time  it  becomes  yellow  the  fruit  is  already  over  ripe;  flesh  greenish,  coarse,  gritty  at  the 
core,  semi-buttery,  fairly  full  of  sugary  juice,  with  an  agreeable  musky  flavor;  third,  should 
be  eaten  promptly  on  ripening;  end  of  July. 
Muscat  Roye.  i.  Prince  Pom.  Man.  1:134.  1831. 

Fruit  small,  oblong;  skin  rough  to  the  touch,  yellowish-green  on  the  shaded  side,  and 
of  a  "  pleasant  red  "  next  the  sun;  flesh  breaking  and  perfumed;  end  of  Aug. 
Muscatelle.     i.  Leroy  Diet.  Pom.  2:448,  fig.     1869. 

One  of  the  last  gains  of  Major  Esperen,  Mechlin,  Bel.,  who  died  in  1847.     Fniit  small, 
nearly  globular  or  globular-conic,  at  first  water-green  dotted  with  numerous  round  points 
brown  in  color,  changing  to  lemon-yellow;  flesh  yellowish,  transparent,  semi- or  nearly 
melting,  full  of  sugary  juice  strongly  scented  with  musk;  first;  Feb.  and  Mar. 
Musette  d'Anjou.     i.  Leroy  Diet.  Pom.  2:446,  fig.     1869. 

Claude  Saint-fitienne  wrote  of  this  pear  briefly  in  1687,  being  the  first  writer  tr  mention 


478  THE    PEARS   OF   NEW   YORK 

it.  Probably  it  originated  in  the  old  province  of  Anjou.  Its  name  and  form  recall  the 
rural  bag-pipes  which  the  Breton  country  folk  play,  and  dance  to.  Fruit  below  medium, 
very  elongated,  flattened  at  its  extremities,  constricted  at  the  middle,  the  upper  part 
being  often  bent  so  as  to  make  it  resemble  the  musical  instrument  after  which  it  is 
named,  lemon-yellow  or  yellow-ochre,  dotted  uniformly  with  gray  and  brown  points;  flesh 
white,  coarse  and  breaking,  watery  and  gritty;  juice  sufficient,  rarely  very  saccharine, 
more  or  less  astringent,  slightly  perfumed,  and  with  a  disagreeable  after-taste;  third;  Sept. 
Musette  de  Nancy,  i.  Hogg  Fruit  Man.  621,  1884. 

Fruit  large,  pyramidal  and  handsome,  with  an  uneven  and  undulating  outline,  shaped 
like  Beurr6  de  Ranee,  lemon-yellow  covered  with  a  fine,  warm,  orange-brown  or  bright 
cinnamon-colored  russet;  flesh  yellowish-white,  rather  crisp  like  the  texture  of  Passe  Col- 
mar;  juice  abundant,  rich,  saccharine  and  very  finely  perfumed;  first;  end  of  Oct.  and 
beginning  of  Nov. 
Muskateller-Bergamotte.  I.  Dochnahl  Fii/zr.  Obstkunde  2:21.  1856. 

Origin  uncertain,  probably  German.     Fruit  small,  globular,  light  grass-green  changing 
to  yellowish-green,  uniform  in  color,  washed  with  brown  on  the  side  exposed  to  the  sun, 
strongly  dotted  with  brown;  flesh  melting,  extremely  musky;  first  for  the  table;  Oct. 
Muskingum.     i.  Cole  Am.  Fr.  Book  153.     1849.     2.  Downing  Fr.  Trees  Am.  819.     1869. 

Origin  uncertain,  but  probably  either  Ohio  or  Connecticut  is  its  native  habitat.  Fruit 
medium,  globular  to  obovate,  greenish-yellow,  with  dark  specks  and  much  russet;  flesh 
breaking,  yellow-white,  with  many  dark  specks  and  much  russet,  juicy,  sprightly,  vinous, 
pleasantly  perfumed,  aromatic  flavor;  good;  middle  and  last  of  Aug. 

Muskirte  Wintereirbirne.     i.  Christ  Handb.  508.     1817.     2.  Dochnahl  Fuhr.  Obstkunde 
2:57.     1856. 

A   Dutch   variety,   published  in   1801.     Fruit   small,    ovate,   medium   ventriculous; 
skin  fine  and  smooth,  light  straw-yellow  changing  to  a  waxy  lemon-yellow  and  often  washed 
with  a  golden  blush;  flesh  semi-breaking,  sweet,  having  a  musky  aroma;  second  for  dessert, 
first  for  household;  Dec.  to  Feb. 
Musquee  d'Esperen.     i.  Leroy  Diet.  Pom.  2:448,  fig.     1869. 

A  seedling  of  Major  Espdren;  probably  first  reported  in  1845.  Fruit  medium,  variable 
in  form,  passing  from  ovate  rounded  at  each  end  to  ovate  nearly  cylindrical  and  more  or 
less  bossed;  greenish-yellow,  dotted  and  streaked  with  russet;  flesh  whitish,  fine,  breaking, 
perfumed;  juice  very  abundant,  saccharine,  acidulous  and  very  musky  in  flavor  and  agree- 
able; first;  beginning  of  Feb.  and  through  Mar. 
Mussette.  i.  Dochnahl  Fuhr.  Obstkunde  2:169.  1856. 

A  Normandy  perry  pear.     Fruit  medium,  rather  long-pyriform;  skin  a  dirty  greenish- 
yellow  changing  to  brown-green;  flesh  gritty,  juicy,  sweet,  sharp  and  vinous;  good  for 
household  use,  first  class  for  perry;  end  of  Oct. 
Miitzchensbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:162.     1856. 

German,  1807.  Fruit  small,  in  clusters,  short-turbinate,  upper  end  flat,  greenish- 
yellow,  covered  with  cinnamon  and  dotted;  flesh  whitish-yellow,  tender,  sweet,  vinous; 
third  for  dessert,  first  for  culinary  use;  Oct. 


THE  PEARS  OF  NEW  YORK  479 

Naegelgesbirn.     i.  Guide  Prat.  80.     1876. 

A  Rhenish-Prussian  perry  pear  which  is  exceedingly  prolific  but  produces  a  perry  of 
inferior  quality. 

Nain  Vert.     I.  Card.   Chron.   914.     1860.     2.  Leroy   Diet.    Pom.   2:450,   fig.     1869.     3. 
Jour.  Hort.  N.  S.  32:256.     1896. 

This  strange  variety  was  obtained  from  seed  by  M.  de  Nerbonne,  in  the  commune  of 
Huille"  (Maine-et-Loire) ,  Fr.,  and  first  fruited  in  1839.  The  tree  forms  a  bush  between 
3  and  4  feet  high;  it  is  remarkable  for  its  dwarf  habit,  and  its  erect,  thick,  fleshy  branches, 
Fruit  medium  and  sometimes  larger,  globular,  irregular,  but  variable  in  form;  skin  thin, 
slightly  rough,  yellowish-green,  uniformly  covered  with  large  gray-russet  dots;  flesh  white, 
semi-fine  and  semi-melting,  rather  dry;  juice  deficient,  sugary,  sweet,  almost  without  per- 
fume; third;  Oct. 
Napa.  i.  Am.  Pom.  Soc.  Rpt.  68.  1895. 

Originated  in  California  and  was  introduced  by  Leonard  Coates  in  1886.     Fruit  very 
large,  mid-season. 
Naples,     i.  Leroy  Diet.  Pom.  2:451,  fig.     1869.     2.  Hogg  Fruit  Man.  621.     1884. 

This  old  variety  known  in  France  for  many  centuries  and  described  by  Claude  Saint- 
fitienne  in  1670  was  also  known  as  the  Feuilk  de  cMne  or  Oak  leaf.  Its  name  indicates 
that  it  came  from  Italy.  Henri  Manger  said  in  1780  that  it  appeared  to  him  to  be  identical 
with  the  pear  Picentia  described  by  Pliny.  Fruit  medium  and  often  less,  turbinate-obtuse 
much  swelled  at  central  circumference,  and  more  or  less  bossed  at  both  extremities,  olive- 
yellow  or  bright  green  at  first,  changing  to  a  beautiful  lemon-yellow,  finely  dotted  with 
fawn,  brownish-red  next  the  sun,  changing  to  bright  red  as  the  ground  color  changes; 
flesh  whitish,  semi-fine,  semi-breaking,  almost  free  from  grit;  juice  plentiful,  sweet  and 
sugary,  possessing  usually  a  slight  after-taste  of  anis;  second;  Jan.  to  Mar. 
Napoleon,  i.  Downing  Fr.  Trees  Am.  819.  1869.  2.  Bunyard  Handb.  Hardy  Fr.  189. 
1920. 

Napoleon  I.     3.  Leroy  Diet.  Pom.  2:453,  fi£-     1869. 

Napoleon  Butterbirne.    4.  Mathieu  Nom.  Pom.  257.     1889. 

Napoleon  was  raised  in  1808  by  M.  Liard,  a  gardener  at  Mons,  Bel.  Fruit  large, 
obtuse-pyriform,  swelled  toward  the  base;  skin  thin,  smooth,  bright  green  changing  to 
greenish-yellow,  covered  with  numerous  brown  dots,  seldom  blushed;  flesh  white  and  fine, 
tender,  melting,  rather  granular,  very  juicy,  with  a  very  saccharine,  refreshing  and  aromatic 
flavor;  first,  a  valuable  dessert  pear;  mid-Oct.  or  nearly  Nov.  to  Dec. 
Napoleon  Savinien.  i.  Ann.  Pom.  Beige  4:71,  fig.  1856.  2.  Downing  Fr.  Trees  Am. 
819.  1869. 

Obtained  in  the  garden  of  the  Society  Van  Mons  at  Geest-Saint-Remy,  Bel.,  in  1854. 
Fruit  medium,  turbinate-ventriculous  or  pyriform-ventriculous,  acute  at  the  top  which 
passes  into  the  stalk;  greenish-yellow,  dotted  with  gray-russet;  flesh  white,  semi-fine, 
melting,  juicy  and  perfumed,  saccharine;  juice  musky,  delicate;  Oct.  to  Mar. ;  the  long  period 
of  its  ripening  is  its  very  valuable  quality. 
Napoleon  HL  i.  Leroy  Diet.  Pom.  2:457,  fig.  1869.  2.  Hogg  Fruit  Man.  622.  1884. 

The  seedling  which  bore  this  beautiful  fruit  came  from  the  seed  beds  of  Andre"  Leroy. 


480  THE   PEARS   OF   NEW   YORK 

It  was  first  reported  in  1864.     Fruit  large,  obovate,  obtuse,  uneven,  deep  yellow,  dotted  and 
streaked  with  russet,  and  marked  with  numerous  brownish  stains;  flesh  white,  fine,  juicy  and 
vinous,  saccharine,  tastes  sourish;  an  excellent  pear,  first;  Sept. 
Naquette.     i.  Mas  Le  Verger  2:109,  fig.  53.     1866-73. 

Under  the  name  Naquette  this  pear  was  described  by  Claude  Saint-fitienne  in  1670. 
After  that  time  it  appears  to  have  been  classed  in  the  Caillot  family  with  the  name  Caillot. 
Later  still  it  received  among  other  names  that  of  Bergamot  Early  (Lindley)  and  Bergamote 
Precoce  (Calvel).  Fruit  medium  or  smaller,  spherical,  flattened  at  both  poles;  skin  thin, 
smooth,  grass-green  dotted  with  fawn,  when  ripe  clouded  with  yellow  on  the  shaded  side 
and  washed  or  streaked  with  red  on  the  cheek  next  the  sun ;  flesh  white,  rather  transparent, 
fine,  melting,  full  of  sugary  juice,  acidulous,  pleasantly  perfumed,  very  delicate;  first; 
mid- Aug. 
Nassau  Ehre.  i.  Dochnahl  Fuhr.  Obstkunde  2:47.  1856. 

Belgian,  1823.     Fruit  medium,  pyriform,  blushed,  somewhat  streaked  with  vermilion, 
slightly  russeted;  flesh  semi-breaking,  fine,  cinnamon-flavored,  sweet;  second  for  dessert, 
first  for  household  use;  end  of  Aug. 
Naudin.     i.  Guide  Prat.  101.     1876. 

Published  in  the  Revue  Horticole,  Fr.,  in  1869.     Fruit  medium,  long-pyriform,  grass- 
green  stained  with  gray;  flesh  extremely  melting,  very  juicy,  pleasantly  relieved  with  a 
fresh  savor;  first;  Aug.  to  Oct. 
Naumkeag.     i.  Kenrick  Am.  Orch.  149.     1841. 

Originated  at  Salem,  Mass.,  by  George  Johonnot;  derives  its  name  from  the  old  Indian 
name  of  Salem.     Fruit  medium,  globular,  yellow-russet;  flesh  juicy,  melting  but  rather 
astringent  in  flavor;  good;  Oct. 
Navez  Peintre.     i.  Hogg  Fruit  Man.  622.     1884. 

Received  by  Hogg,  the  English  pomologist,  from  M.  Papeleu,  Wetteren,  Bel.,  in  1857. 
Fruit  medium,  ovate,  even  and  regular  in  form,  yellowish-green  on  the  shaded  side  and 
marked  with  bands  of  brown-russet,  but  with  a  blush  of  brownish-red  next  the  sun;  flesh 
yellowish,  melting,  very  juicy,  piquant  and  sugary,  with  a  fine  aroma;  a  very  fine  pear; 
end  of  Sept. 
Neapolitan,  i.  Brookshaw  Hort.  Reposit.  2 : PI.  72.  1823. 

Described  by  Brookshaw  in  1823  as  a  valuable  acquisition  to  English  collections. 
Fruit  thin-skinned,  green  changing  to  yellow  when  quite  ripe,  rich  in  flavor,  and  so  juicy 
that  it  cannot  be  pared  without  a  considerable  quantity  of  the  juice  running  from  it; 
Nov. 

Nee  Plus  Meuris.     i.  Hogg  Fruit  Man.  622.     1884.     2.  Bunyard  Handb.  Hardy  Fr.  189. 
1920. 

This  is  not  the  Nee  Plus  Meuris  of  France  which  is  our  Beurrd  d'Anjou.     The  origin 
is  uncertain.     Fruit  small,  round-oval,  uneven,  greenish-yellow,  nearly  covered  with  rough 
brown-russet;  stem  very  short,  stout,  continuous  with  the  fruit;  calyx  large,  open,  in  a 
small  basin;  flesh  pale,  yellow,  melting,  deliciously  perfumed;  Feb.  and  Mar. 
Nectarine,     i.  Hogg  Fruit  Man.  622.     1884. 

Fruit  medium,  globular-obovate,  yellow  covered  with  large  dots  and  patches  of  pale 


THE  PEARS  OF  NEW  YORK  481 

brown-russet;  flesh  yellowish,  buttery,  rich,  with  a  fine,  brisk,  acidulous  flavor  and  agreeable 
aroma;  first-rate,  with  a  good  deal  of  the  character  of  the  Passe  Colmar;  Oct. 
Negley.     i.  Mag.  Hort.  26:267,  397-     1860.     2.  Downing  Fr.  Trees  Am.  820.     1869. 

Introduced  in  1860  by  J.  S.  Negley,  Pittsburg,  Pa.  Fruit  above  medium,  obtusely 
obovate,  nearly  regular,  sometimes  a  perfect  pyriform,  rich  lemon  shaded  with  bright 
crimson  in  the  sun,  sprinkled  with  minute  brown-russet  dots;  flesh  white,  a  little  coarse, 
moderately  melting,  juicy,  richly  saccharine,  vinous,  slightly  aromatic;  good  to  very 
good;  Sept. 
New  Bridge,  i.  Prince  Pom.  Man.  2:204.  1832. 

Described  in  the  London  Horticultural  Society's  catalog  in  1832  as  having  been  pro- 
duced in  the  Horticultural  Garden  at  Chiswick.     Fruit  below  medium,   turbinate,  dull 
gray  covered  with  thin  gray-russet,  and  light,  lively,  shining  brown  on  the  sunny  side; 
flesh  melting,  a  little  gritty,  with  a  sugary  juice,  but  without  flavor;  Oct. 
New  Haven,     i.  Mag.  Hort.  3:327.     1837. 

A  seedling  raised  in  the  garden  of  Dr.  Ives,  New  Haven,  Conn.     It  was  said  to  partake 
of  the  habit  of  White  Doyenn6,  to  be  a  good  cropper,  and  of  excellent  quality. 
New  Meadow,     i.  Hogg  Fruit  Man.  623.     1884. 

A  perry  pear,  grown  in  Herefordshire,  England.     Fruit  very  small,  turbinate,  covered 
with  brownish-gray  russet,  and  a  brownish  cheek  next  the  sun. 
Newhall.     i.  Mass.  Hort.  Soc.  Rpt.  37.     1867.     2.  Downing  Fr.  Trees  Am.  820.     1869. 

A  seedling  of  F.  and  L.  Clapp,  exhibited  before  the  Massachusetts  Horticultural 
Society  in  1867.  Fruit  large,  obtuse-pyriform,  inclining  to  oval,  surface  rather  uneven, 
yellow  at  maturity,  with  some  traces  of  russet,  occasionally  blushed  on  the  side  next  the 
sun;  flesh  melting,  buttery,  tender,  very  juicy,  sweet,  with  a  musky  aroma;  very  good; 
Oct. 
Newtown.  i.  Downing  Fr.  Trees  Am.  820.  1869. 

Originated  at  Newtown,  Long  Island.     Fruit  medium,  globular-obovate,  lemon-yellow, 
netted  and  patched  with  russet;  flesh  whitish,  rather  coarse,  semi-melting,  sweet,  and 
pleasant;  good;  Sept. 
Nicholas,     i.  Mass.  Hort.  Soc.  Rpt.  10.     1869. 

A  seedling  shown  by  Messrs.  F.  and  L.  Clapp  in  November,  1869.     Fruit  medium, 
obovate;  skin  thin,  yellow;  very  juicy  and  highly  flavored. 
Nickerson.     i.  Downing  Fr.  Trees  Am.  820.     1869. 

Originated  from  seed  planted  at  Readfield,  Me.     Fruit  large,  oblong-pyriform,  green- 
ish-yellow, with  a  dull  red  cheek  on  the  side  next  the  sun;  flesh  white,  juicy,  melting,  vinous, 
sweet;  good;  Oct. 
Nicolas  Eischen.     i.  Guide  Prat.  101.     1876. 

Reported  in  1876  by  Messrs.  Simon-Louis  as  on  trial  in  their  nurseries  at  Metz,  Lor- 
raine.    It  was  said  to  be  a  beautiful  fruit,  speckled  and  very  musky  like  the  Bartlett,  but 
more  perfumed;  Dec.  to  Feb. 
Niell  d'Hiver.     i.  Ragan  Norn.  Pear,  B.  P.  I.  Bui.  126:189.     1908. 

Shown  at  a  meeting  of  the  Cincinnati  Horticultural  Society  in  1855.    A  late  variety, 
acid  in  flavor. 

31 


482  THE   PEARS   OF   NEW   YORK 

Nikitaer  Grime  Herbst-Apothekerbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:182.     1856. 

Bon-Chretien  de  Nikita.     2.  Guide  Prat.  282.     1895. 

German,  published  1852.     Fruit  medium,  conic,  light  green  changing  to  light  green- 
yellow,  without  any  blush,  numerous  fine  dots,  russeted  on  the  sun-exposed  side;  flesh 
yellowish-white,  sweet,  vinous;  first  for  household  purposes;  Oct.,  eight  weeks. 
Niles.     i.  Mag.  Hort.  20:76.     1854.     2.  Downing  Fr.  Trees  Am.  821.     1869. 

This  variety  was  imported  from  France  about  1850  by  the  Hon.  J.  M.  Niles,  Hartford, 
Conn.,  without  a  name.  It  was  consequently  designated  "  Niles."  Some  pomologists 
have  considered  it  to  be  the  Easter  Beurr6,  but  it  appears  to  be  more  oblong  in  form,  more 
yellow  in  color,  to  have  a  longer  stem  and  to  be  earlier  in  time  of  maturity.  Fruit  large, 
obtuse-pyriform,  yellow  thickly  covered  with  russet  dots;  flesh  juicy,  buttery,  sweet  and 
pleasant;  Dec. 
Niochi  de  Parma,  i.  Guide  Prat.  101.  1876. 

A  summer  variety  highly  esteemed  in  Piedmont,  Italy.  It  is  suitable  for  cultivation 
on  a  large  scale  and  is  hardy,  having  resisted  the  phenomenal  European  frost  of  1879-1880. 
Noir  Grain.  I.  Kenrick  Am.  Orch.  180.  1832. 

A  variety  very  highly  esteemed  in  Flanders  in  the  early  part  of  the  last  century. 
Fruit  is  of  medium  size  and  matures  in  Sept.,  the  flesh  being  buttery  as  is  indicated  by  its 
synonym  Beurre  noire  graine. 
Noire  d'Alagier.     i.  Guide  Prat.  96.     1895. 

A  Caucasian  variety  sent  out  by  M.  Niemetz,  Winnitsa,  Podolia,  Russia.     On  trial 
with  Messrs.  Simon-Louis  of  Metz,  Lorraine,  in  1895.     The  fruit  is  said  to  resemble  Winter 
Nelis,  gray,  bronze-russeted,  rough;  flesh  fine,  juicy. 
Nonpareil,     i.  Downing  Fr.  Trees  Am.  821.     1869. 

A  seedling  raised  by  Judge  Livingston,  of  New  York.     Fruit  globular-oblate,  russety- 
yellow,  mostly  overspread  and  shaded  with  red  in  sun,  and  bright  fawn-russet  in  shade; 
flesh  yellowish- white,  melting,  juicy,  sweet,  perfumed;  Nov. 
Nordhauser  Winter-Forellenbirne.     i.  Deutschland  Obst.  2:Pt.  6,  PI.     1906. 

A  North  German  variety  of  the  Forelle  or  Trout  Pear.  It  is  known  as  the  Winter 
Forelle  or  Northern  Forelle.  Fruit  medium,  conic-obtuse;  skin  smooth  and  shining,  green- 
ish-yellow, speckled  and  washed  with  red  on  the  side  next  the  sun,  dotted  all  over  on  the 
shaded  face  with  fine  brownish-red;  flesh  white,  melting,  sweet,  aromatic  and  agreeable; 
Jan.  to  Mar. 
Norfolk  County,  i.  Mass.  Hort.  Soc.  Rpt.  44.  1866. 

A  seedling  raised  by  S.  A.  Shurtleff  of  Brookline,  Mass.,  and  submitted  by  him  to  the 
Fruit  Committee  of  the  Horticultural  Society  of  that  state  in  1866.     Fruit,  long  diameter 
3!  inches,  short  diameter  31  inches,  long  turbinate,  green  with  dots,  good  grain,  juicy,  with 
pleasant  flavor,  ripens  well,  a  handsome  fruit  and  large  bearer;  Oct.  n. 
Normannische  Ciderbirne.     i.  Loschnig  Mostbirnen  1 68,  fig.     1913. 

This  pear  was  found  growing  wild  in  Normandy,  Fr.,  and  in  Upper  Austria,  and  is 
excellent  for  making  perry  and  for  distillation.  Fruit  very  small,  turbinate,  greenish- 
yellow  covered  with  cinnamon-russet  and  ashy-gray  dots;  flesh  yellowish-white,  rather 
dry,  sweet  but  with  some  sprightliness ;  Sept. 


THE  PEARS  OF  NEW  YORK  483 

Notaire  Lepin.     i.  Rev.  Hort.  449.     1889. 

Notaire  Lepin  was  obtained  by  M.  Rollet,  a  horticulturist  at  Villefranche,  Rh6ne, 
Fr.,  about  1860  and  was  placed  on  the  market  in  1879.  Fruit  large  or  very  large,  variable 
in  size,  obtuse-pyramidal  but  variable,  skin  fine,  somewhat  rough  to  the  touch,  yellow, 
dotted  with  russet,  marbled  with  fawn,  flesh  white,  granular  around  the  core,  fine,  melting, 
very  juicy,  saccharine,  slightly  but  agreeably  perfumed;  its  quality  very  variable,  rather 
good,  and  rarely  very  good;  Jan.  to  Apr. 

Notaire  Minot.     I.  Leroy  Diet.  Pom.  2:465,  fig.     1869.     2.  Downing  Fr.  Trees  Am.  821. 
1869. 

A  posthumous  gain  of  Van  Mons  of  only  very  moderate  merit.  It  fruited  in  nurseries 
at  Geest-Saint-Re"my,  Jodoigne,  Bel.,  in  1844.  Fruit  medium,  rather  variable  in  form, 
but  usually  irregular  ovate-globular  or  very  obtuse-turbinate  and  ventriculous;  skin  thick 
and  rather  rough,  grass-green,  dotted  all  over  with  fawn  and  blushed  with  dark  red  on  the 
side  of  the  sun;  flesh  yellowish,  semi-fine  and  semi-melting,  very  gritty  around  the  core; 
juice  insufficient,  saccharine,  aromatic,  having  a  disagreeable  astringency;  third;  Oct. 
Nouveau  Doyenne  d'Hiver.  i.  Mas  Pom.  Gen.  1:9,  fig.  5.  1872. 

Stated  by  Diel  to  have  been  a  gain  of  Van  Mons.  Fruit  medium,  spherical  or  spherical- 
conic,  slightly  depressed  at  the  two  poles,  even  in  its  outline;  skin  thick  and  firm,  of  a 
very  clear  green,  sprinkled  with  small  brown  dots  regularly  placed  in  a  characteristic  manner; 
at  maturity  the  basic  green  passes  to  pale  yellow  and  the  side  next  the  sun  becomes  a  little 
golden;  flesh  white,  rather  fine,  compact,  breaking  or  semi-breaking;  juice  deficient,  saccha- 
rine but  wanting  in  perfume;  not  very  desirable;  end  of  winter. 

Nouveau  Poiteau.     I.  Leroy  Diet.   Pom.  2:466,  fig.     1869.     2.  Bunyard  Handb.  Hardy 
Fr.  190.     1920. 

According  to  Leroy  this  was  a  seedling  of  Van  Mons  raised  in  his  nursery  at  Louvain 
from  a  bed  made  in  1827.  Fruit  large  and  sometimes  enormous,  oblong  or  irregular-ovate, 
always  much  bossed,  swelled  around  the  middle  and  often  more  so  on  one  side  than  on  the 
other,  grass-green,  covered  with  numerous  fawn  dots,  and  with  some  squamose  patches  of 
brown-russet  on  the  side  of  the  sun;  flesh  white,  greenish  near  the  core,  very  fine,  melting, 
juicy,  saccharine,  acidulous,  savory;  first;  Oct. 
Nouvelle  Aglae.  i.  Guide  Prat.  101.  1876. 

Obtained  by  M.  Gre"goire,  Jodoigne,  Brabant.  Fruit  medium,  long-obtuse-oval,  dark 
yellow  touched  with  fawn;  flesh  fine,  juicy;  first;  end  of  autumn. 

Nouvelle  Fulvie.     I.  Ann.  Pom.  Beige  4:59,  fig.     1857.     2.  Bunyard  Handb.  Hardy  Fr. 
190.     1920. 

Belle  de  Jarnac.    3.  Leroy  Diet.  Pom.  1:203,  ng-     1867. 

A  gain  of  M.  Gre"goire,  Jodoigne,  Bel.  First  reported  in  1854.  Fruit  large  or  very 
large,  pyramidal-pyriform,  strongly  bossed,  lemon-yellow  when  ripe,  colored  with  vivid 
red  on  the  side  exposed  to  the  sun,  marked  and  dotted  with  russet;  flesh  yellowish- white, 
very  fine,  melting,  buttery;  juice  very  abundant,  sugary,  having  an  exquisite  perfume; 
good;  Nov.  to  Feb. 
Nussbirne.  I.  Dochnahl  Fuhr.  Obstkunde  2:162.  1856. 

Schwarben,  Thuringer  Wald,  Ger.,  1800.  Fruit  small,  globular-turbinate,  green, 
thick  skin;  flesh  firm,  breaking,  vinous  and  acidulous;  first  for  household;  end  of  Aug. 


484  THE   PEARS   OF   NEW   YORK 

Nypse.     I.  Guide  Prat.  101.     1876. 

A  winter  pear  received  by  Messrs.  Simon-Louis,  Metz,  Lorraine,  from  Italy,  and  on 
trial  in  that  firm's  orchards  in  1876. 
Oakley  Park  Bergamotte.     i.  Mag.  Hort.  13:152.     1847. 

Raised  from  seed  by  T.  A.  Knight,  Downton  Castle,  Eng.    former  President  of  the 
London  Horticultural  Society.     Fruit  medium,   globular-obovate,   greenish-yellow,   with 
russet;  flesh  buttery,  melting;  good;  Oct. 
Ochsenherz.     i.  Dochnahl  Fuhr.  Obstkunde  2:185.     1856. 

C<zur-de-Boeuf.     2.  Guide  Prat.  90,  258.     1876. 

South  Germany,  1801.     Fruit  large,  pyriform,  crooked,  light  green  turning  to  lemon- 
yellow,  almost  entirely  blushed  with  dull  light  red,  dotted  with  green;  flesh  pulpy  and 
tender,  not  juicy,  very  sweet  and  musky;  third  for  table,  first  for  household  and  market; 
end  of  Oct. 
Ockletree.     i.  Hist.  Mass.  Hort.  Soc.  37.     1880. 

This  was  a  seedling  brought  from  Pittsburg,  Pa.,  in  1804  and  planted  near  Vincennes, 
Ind.  In  1837  it  produced  140  bushels  of  pears,  the  largest  crop  recorded  from  it.  In  1855 
it  measured  ten  and  one-half  feet  in  circumference  at  the  smallest  place  below  the  limbs, 
seventy-five  feet  across  the  top,  and  sixty-five  feet  in  height.  In  1867  it  was  split  down  by 
a  tornado,  and  seven  or  eight  years  later  the  trunk  also  died.  It  took  its  name  from  Mr. 
Ockletree  its  owner.  The  fruit  was  of  inferior  quality. 
Octave  Lachambre.  i.  Leroy  Dici.  Pom.  2:469,  fig.  1869. 

M.  Octave  Lachambre,  Loudon,  Vienne,  Fr.,  found  this  variety  in  the  orchard  of  the 
Chateau  of  Gue'riniere  about  1825.  M.  Lachambre  propagated  it  and  offered  it  to  Leroy 
who  placed  it  on  the  market  in  1860.  Fruit  medium  or  less,  globular-ovate,  bossed,  flat- 
tened at  the  top,  and  always  smaller  on  one  side  than  on  the  other,  dull  yellow,  finely 
dotted  and  streaked  with  russet,  slightly  mottled  with  fawn  on  the  cheek  exposed  to  the  sun 
and  around  the  calyx  and  stalk;  flesh  whitish,  fine,  melting  or  semi-melting,  rather  granular 
around  the  core;  juice  extremely  abundant,  acidulous  and  saccharine,  more  or  less  aromatic 
but  always  full  of  flavor;  first;  May. 
Oesterreichische  Muskatellerbirne.  i.  Dochnahl  Fuhr.  Obstkunde  2:24.  1856. 

Austria,  1851.     Fruit  medium,  globular,  medium  ventriculous;  skin  thick,  greenish- 
yellow,  somewhat  blushed  with  brown  and  without  russet ;  flesh  firm,  somewhat  gritty,  very 
melting  and  juicy;  first  for  dessert,  household  and  market;  Sept. 
CEuf  de  Woltmann.     i.  Mas  Le  Verger  2:221,  fig.  109.     1866-73. 

Of  German  origin.  Fruit  small  to  medium,  exactly  ovate,  bright  green,  sprinkled  with 
numerous  dots,  some  gray  and  some  dark  green;  at  maturity  the  basic  green  changes  to 
pale  yellow  the  dots  becoming  less  visible  and  on  well-exposed  fruits  the  side  next  the 
sun  is  slightly  blushed  with  earthy-red  on  which  are  some  dots  of  whitish-gray;  flesh  very 
white,  semi-fine,  semi-breaking,  sugary,  with  a  refreshing  and  agreeable  perfume;  good; 
end  of  July. 
Ogereau.  i.  Mich.  Sta.  Bui.  177:39.  1899. 

Believed  to  be  European.     Fruit  obovate-oblong-pyriform,  yellow  blushed  with  red, 
some  russet;  flesh  white,  buttery,  vinous,  medium  quality,  for  market;  Oct.  and  Nov. 


THE    PEARS   OF   NEW   YORK  485 

Ognon.     i.  Guide  Prat.  70.     1895. 

Sent  out  by  M.  Gilbert,  Antwerp,  Bel.     Fruit  small  to  medium,  globular,  irregular, 
green  covered  with  russet;  third  class;  Sept. 
Ognonnet.     i.  Baltet  Cult.  Fr.  375.     1908. 

A  cider  pear  used  in  France  for  the  production  of  alcohol  by  distillation. 
Oignon.     i.  Leroy  Diet.   Pom.   2:473,   fig-     1869.     2.  Bunyard  Handb.  Hardy  Fr.  191. 
1920. 

This  is  a  variety  which  Leroy  found  cultivated  in  the  western  Departments  of  France 
which  he  thought  might  be  the  same  as  the  pear  called  by  Le  Lectier  in  1628  Oignon  d'Ete 
de  Bretagne.  In  England  it  is  one  of  the  most  fertile  pears  grown.  Fruit  above  medium, 
spherical,  much  flattened  at  both  ends  and  often  smaller  on  one  side  than  on  the  other; 
skin  thick  and  rough,  gray-fawn,  entirely  covered  with  large  grayish  dots;  flesh  whitish, 
coarse,  breaking,  rather  granular  around  the  core;  juice  moderate  in  amount,  sweet, 
saccharine,  only  slightly  perfumed;  second;  end  of  Sept. 
Oignonet  de  Provence,  i.  Leroy  Diet.  Pom.  2:474,  fig.  1869. 

The  origin  of  this  pear  is  unknown,  but  it  was  propagated  by  M.  Urbain  Audibert, 
a  nurseryman  near  Tarascon  in  the  South  of  France.  In  1812  M.  Audibert  sent  it  to  M. 
Loiseleur-Deslongchamps  who  later  published  at  Paris  the  Nouveau  Duhamel.  In  this 
work  it  was  described  and  illustrated  in  1815.  Fruit  small,  globular  or  ovate,  decidedly 
rounded;  skin  fine  and  thin,  grass-green,  covered  with  small  gray  dots,  generally  speckled 
with  fawn  and  washed  with  clear  reddish-russet  on  the  side  of  the  sun;  flesh  greenish-white, 
fine  or  semi-fine,  melting,'  gritty  at  the  center;  juice  sufficient,  saccharine,  vinegary,  with  a 
rather  agreeable  taste  of  anis;  second;  end  of  July. 
Oken.  i.  Dochnahl  ~Fv.hr.  Obstkunde  2 : 2 1 .  1856.  2.  Leroy  Diet.  Pom.  2:475,  fig-  1869. 

Winter  Oken.     3.  Hogg  Fruit  Man.  668.     1884. 

A  seedling  of  Van  Mons  which  fruited  about  1826.  Fruit  medium,  nearly  globular 
or  globular-ovate;  skin  fine,  tender,  pale  green  sprinkled  with  gray,  extensively  stained 
with  fawn  and  slightly  vermilioned  on  the  side  next  the  sun;  flesh  very  white  and  fine, 
melting,  watery,  rather  granular  around  the  core;  juice  abundant,  saccharine  and  having 
an  exquisite  aroma;  first;  mid-Oct.  to  end  of  Nov. 
Oldfield.  i.  Prince  Pom.  Man.  2:210.  1832.  2.  Hogg  Fruit  Man.  624.  1884. 

This  is  one  of  the  most  popular  English  perry  pears,  and  took  its  name  from  the  field 
where  it  was  raised  near  Ledbury  in  Herefordshire.     Fruit  small,  globular,  even  and  regu- 
larly formed;  skin  uniform  yellow,  covered  with  minute  dots,  and  with  a  patch  of  russet 
around  the  stalk;  flesh  yellowish,  firm,  breaking  and  very  astringent. 
Olivenbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:188.     1856. 

German  Rhineland,   1806.     Fruit  medium  or  small,  globular-turbinate,  dark  olive- 
green  turning  to  dull  yellowish,  dotted,  and  somewhat  blushed  with  brownish-red;  flesh  white, 
fine,  cinnamon-flavored,  gritty  toward  center;  third  for  dessert,  first  for  household;  Nov. 
Oliver  Russet,     i.  Mag.  Hort.  10:212.     1844.     2.  Downing  Fr.  Trees  Am.  579.     1857. 

Oliver  Russet  originated  about  1832  and  was  shown  before  the  Massachusetts  Horti- 
cultural Society  in  the  autumn  of  1843  by  G.  W.  Oliver,  Lynn,  Mass.,  in  whose  garden  the 
parent  tree  was  found  growing.  Fruit  medium  or  below,  obovate,  obtuse;  skin  fair  cinna- 


486  THE   PEARS   OF    NEW   YORK 

mon-russet  on  a  yellow  ground,  with  a  blush;  flesh  yellowish,  coarse,  melting,  juicy  without 

much  flavor;  Oct. 

One-third,     i.  Iowa  Hort.  Soc.  Rpt.  219.     1879. 

Reported  to  be  growing  on  the  Iowa  State  College  Farm  and  to  have  been  called  One- 
third,  from  the  fact  that  it  is  the  third  generation  from  seeds  originally  sown  in  Wisconsin. 
Oneida.  i.  Downing  Fr.  Trees  Am.  823.  1869. 

Originated  in  western  New  York.     Fruit  medium  or  below,  globular,  pale  yellow, 
partially  netted  and  patched  with  light  russet;  flesh  white,  coarse,  juicy,  semi-melting, 
agreeable;  good;  Sept. 
Onion,     i.  Mawe-Abercrombie  Univ.  Card.  Bot.     1778. 

La  Grosse  Oignonette.     2.  Brookshaw  Pomona  2: PI.  LIU.     1817. 

The  Onion,  or  La  Grosse  Oignonette,  is  a  rare  pear  and  is  distinct  from  Oignonet  de 
Provence.     Fruit  medium,  globular,  brown-skinned;  flesh  sweet,  well  flavored  but  rather 
dry,  and  when  too  ripe  becomes  pithy;  Sept. 
Orange,     i.  Mass.  Hort.  Soc.  Rpt.  44.     1866. 

A  seedling  fruited  by  S.  A.  Shurtleff  of  Brookline,  Mass.,  in  1862.  Fruit  diameter 
3!  inches,  globular;  skin  tough  and  bright  yellow,  with  dots;  flesh  fine-grained,  keeps  well 
and  is  a  good  cooking  pear;  end  of  Dec. 

Orange-Bergamot.     i.  Bradley  Card.    199.     1739.     2.  Brookshaw   Horticultural    Reposi- 
tory 1:63,  PI.  31.     1823.     3.  Hogg  Fruit  Man.  625.     1884. 

Of  English  origin.  Tree  hardy,  free  bearer,  succeeding  on  either  pear  or  quince 
stock.  Fruit  small,  globular-turbinate ;  skin  smooth,  pale  green  changing  to  yellow  or  yellow- 
green  at  maturity,  blushed  with  dull  red  on  the  side  next  the  sun,  strewed  with  whitish-gray 
dots;  flesh  white,  semi-melting,  juicy,  with  a  sweet,  orange  flavor;  dessert  pear;  early  Sept. 
Orange  d'Hiver.  i.  Duhamel  Trait.  Arb.Fr.  2:144,  PI-  XIX,  fig.  4.  1768.  2.  Downing 
Fr.  Trees  Am.  824.  1869. 

Winter  Pmneranzenbirne.      3.  Christ  Handb.  507.     1817. 

Winter  Orange.     4.  Lindley  Guide  Orch.  Card.  390.     1831. 

This  is  a  very  old  pear,  probably  of  French  origin.  Tree  rather  vigorous,  said  to  be 
a  late  but  heavy  bearer.  Fruit  medium,  round,  somewhat  flattened  at  base  and  apex, 
bright  yellow,  covered  all  over  with  numerous  brown  dots  and  lined  with  russet;  stem 
medium  long,  stout,  inserted  in  a  small,  oblique  cavity;  calyx  small,  open,  set  in  a  small, 
round,  very  shallow  depression;  flesh  white,  rather  gritty,  firm,  crisp,  very  juicy,  with  a 
pleasant,  slightly  musky,  aromatic  flavor;  a  good  cooking  pear  and  a  fair  dessert  pear; 
Feb.  to  Apr. 

Orange  Mandarine,     i.  Leroy  Diet.  Pom.  2:483,  fig.     1869.     2.  Hogg  Fruit  Man.  625. 
1884. 

Raised  from  seed  by  Leroy  at  Angers,  Fr.,  and  fruited  first  in  1863.  Fruit  below 
medium  and  sometimes  a  little  larger,  globular,  rather  regular  in  outline,  more  or  less  mam- 
millate  at  the  summit,  pale  yellow,  passing  to  clear  russet  on  the  cheek  exposed  to  the  sun, 
and  covered  with  minute  brown  dots;  flesh  white,  very  fine  and  very  melting,  slightly  gritty 
at  the  center;  juice  abundant,  saccharine,  acidulous,  endowed  with  an  exquisite  perfume; 
first;  Oct. 


THE  PEARS  OF  NEW  YORK  487 

Orange   Musquee.     i.  Duhamel    Trait.   Arb.  Fr.   2:140,   PI.   X.     1768.     2.  Hogg  Fruit 
Man.  625.     1884. 

Muskierte  Pomeranzenbirne.    3.  Mathieu  Nom.  Pom.  255.     1889. 

This  is  an  old  pear  of  uncertain  origin,  though  probably  French  or  Italian.  Fruit 
medium,  globular,  more  or  less  bossed,  flattened  at  both  ends  though  sometimes  rather 
conic  and  obtuse  at  the  top;  smooth  skin  punctured  like  an  orange,  yellow-green  changing 
to  fine  lemon,  with  a  lively  red  next  the  sun  but  rather  variable;  flesh  white,  coarse,  break- 
ing, gritty  at  center;  juice  not  very  abundant,  rather  saccharine,  sweet,  possessing  a  musky 
flavor  and  perfume;  quality  variable,  on  the  whole,  good;  end  of  Aug. 
Orange  Rouge,  i.  Duliamel  Trait  Arb.  Fr.  2:141.  1768.  2.  Leroy  Diet.  Pom.  2:486, 
fig.  1869. 

Red  Orange.    3.  Hogg  Fruit  Man.  636.     1884. 

An  old  variety  of  obscure  origin.  Henri  Manger  wrote  in  1783  that  it  appeared  to 
him  to  be  the  Favonianum  Rubrum  mentioned  by  Pliny,  but  it  appears  according  to  M. 
Leroy  more  likely  to  have  originated  at  Poitiers,  and  to  be  the  Rousette  or  Orange  du 
Poitou  or  Poire  de  Poitiers.  Fruit  medium,  round,  even,  regular  or  inclining  to  turbinate; 
skin  thick,  clear  grayish-yellow,  clouded  with  green  on  the  shaded  side,  sprinkled  with  pale 
gray  dots  and  extensively  washed  and  streaked  with  a  lively  dark  red;  flesh  whitish,  semi- 
fine;  juice  abundant,  more  or  less  saccharine,  acidulous  and  musky;  second,  often  third; 
end  of  Aug. 

Orange  Tulipee.     i.  Duhamel   Trait.  Arb.  Fr.  2:202,  PI.  XLI.     1768.     2.  Leroy  Diet. 
Pom.  488,  fig.     1869. 

An  old  French  pear  grown  in  the  south  of  France  and  sold  in  Paris  at  a  very  low  price. 
It  is  known  to  have  been  cultivated  for  some  three  centuries,  but  is  not  worth  growing  today. 
Described  in  the  Jardinier  Frangois  in  1665.  Fruit  medium  and  often  below,  globular- 
ovate,  or  turbinate-rounded,  with  one  side  larger  than  the  other;  skin  thick  and  rough, 
yellow-green,  sprinkled  with  large,  gray,  scaly  dots,  and  well  colored  with  red-brown  on 
the  side  next  the  sun,  and  numerous  carmine  streaks  and  marks  on  the  other  side;  flesh 
white,  semi-fine  and  semi-melting,  more  or  less  granular  around  the  core;  juice  sufficient, 
saccharine,  slightly  astringent,  with  a  slight  perfume  of  fennel;  third;  Sept. 
Orange  de  Vienne.  i.  Guide  Prat.  101.  1876. 

Wiener  Pomeranzenbirne.     2.  Dochnahl  Fuhr.  Obstkunde  2:150.     1856. 

A  Van  Mons  seedling,  1825.     Fruit  small  to  medium,  short-turbinate,  clear  yellow, 
with  light  brown  dots;  flesh  granular,  semi-melting,  very  sweet  and  sugary,  having  a  Berga- 
mot  flavor;  first  for  table  and  all  purposes;  mid-Sept. 
Ordensbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:132.     1856. 

Originated  in  Nassau,  a  former  German  duchy,   1806.     Fruit  medium,  even-sided; 
skin  smooth  and  tender,  yellowish-green  turning  to  light  yellowish  and  light  green,  seldom 
blushed,  grass-green  dots;  flesh  white,  juicy,  semi-buttery;  very  good  for  dessert  and  good 
for  cooking  and  the  market;  mid-Aug. 
Orel  15.     i.  III.  Hort.  Soc.  Rpt.  187.     1896.     2.  Am.  Pom.  Soc.  Rpt.  41,  42.     1915. 

Introduced  from  Russia  about  1880  by  Professor  Budd  of  the  Iowa  Agricultural  College. 
Free  from  blight  and  apparently  valuable  as  a  stock  for  top-grafting. 


THE   PEARS   OF   NEW   YORK 

Orpheline  Colmar.    i.  Ann.  Pom.  Beige 2 17 7,  fig.    1854.    2.  MathieuAfow.  Pom.  260.     1889. 

The  Orpheline  Colmar  was  a  gain  of  Van  Mons  a  few  years  before  his  death  and  is 
a  beautiful  and  handsome  fruit.  Fruit  very  large,  pyriform  and  obtuse-pyramidal,  clear 
green  becoming  yellow  at  maturity,  streaked  and  dotted  with  grayish-brown  and  black  and 
stained  with  russet-fawn  on  the  side  of  the  sun  and  around  the  calyx;  flesh  yellowish-white, 
fine,  melting,  rather  granular  around  the  core,  full  of  saccharine  juice  and  pleasantly  per- 
fumed; good. 

Osband  Summer,     i.  Horticulturist  1:211,  fig.  59.     1846.     2.  Leroy  Diet.  Pom.  2:492,  fig. 
1869. 

Originated  in  the  vicinity  of  Palmyra  in  Wayne  County,  N.  Y.,  about  1840  and  was 
at  first  known  as  Summer  Virgalieu  and  so  published  in  the  Genesee  Farmer  in  1845  or 
1846.  Fruit  small,  obovate-pyriform,  clear  yellow,  thickly  dotted  with  small  greenish 
and  brown  dots,  with  a  warm  cheek  on  the  side  next  the  sun  and  with  some  traces  of  russet 
especially  around  the  stem  and  calyx;  flesh  white,  juicy,  melting,  with  a  rich  sugary  flavor 
and  agreeable  perfume  of  musk;  first  in  quality  and  appearance;  early  in  Aug. 
Osborne.  I.  Mag .  Hort.  12:338.  1846.  2.  Downing  Fr.  Trees  Am.  825.  1869. 

A  native  variety  which  originated  on  the  farm  of  John  Osborne,  Economy,  Ind.  It 
was  introduced  by  Ernst,  and  published  in  the  Western  Farmer  and  Gardener  (Vol.  5), 
having  first  fruited  in  Ernst's  nursery  in  1844.  Fruit  small,  short-pyriform,  stem  planted 
on  one  side;  skin  thin,  yellowish-green,  with  numerous  gray  dots;  flesh  white,  tender,  juicy, 
brisk,  sweet,  vinous,  with  a  slight  astringency  and  highly-perfumed  flavor;  first;  Aug. 
and  Sept. 
Oswego  Beurre.  i.  Downing  Fr.  Trees  Am.  825.  1869. 

Raised  by  Walter  Read,  Oswego,  N.  Y.     Tree  vigorous,  hardy,  and  productive.     Fruit 
medium,  oblate,  sometimes  inclining  to  conic,  yellowish-green,  streaked  and  mottled  with 
thin  russet;  flesh  melting,  buttery,  juicy,  with  a  fine,  sprightly,  vinous  and  aromatic  flavor; 
good;  Oct.  and  Nov. 
Oswego  Incomparable,     i.  Downing  Fr.  Trees  Am.  826.     1869. 

Originated  at  Oswego,  N.  Y.     Fruit  rather  large,  obtuse-obovate-pyriform,  yellow, 
slightly  netted  and  patched  with  russet,  a  tinge  of  crimson  in  the  sun  and  many  russet  dots; 
flesh  whitish,  coarse,  semi-melting,  sweet,  juicy,  agreeable;  moderate  quality,  sometimes 
good;  Sept. 
Ott.     i.  Mag.  Hort.  14:424.     1848.     2.  Downing  Fr.  Trees  Am.  826.     1869. 

Ott  is  a  seedling  of  Seckel  and  was  originated  by  Samuel  Ott,  Montgomery  County, 
Pa.,  and  introduced  to  the  Massachusetts  Horticultural  Society  by  Dr.  Brinckle  of  Phila- 
delphia in  the  summer  of  1848.  Fruit  small,  globular-obovate,  regular,  largest  about  the 
middle,  rounding  off  to  the  calyx  end  and  narrowing  to  the  stem  where  it  is  obtuse;  skin 
slightly  rough,  dull  green  changing  to  yellow  when  mature,  some  russet,  bronzy-red  on  the 
sunny  side  and  dotted  with  russet  specks  intermixed  with  some  greenish  spots;  flesh  green- 
ish-white, coarse,  melting,  very  juicy,  rich,  sugary,  with  a  spicy  aroma  resembling  the 
Seckel;  very  good;  end  of  Aug. 
Owen.  i.  Cole  Am.  Fr.  Bk.  174.  1849.  2.  Downing  Fr.  Trees  Am.  826.  1869. 

Originated  in  the  garden  of  John  Owen,  Cambridge,  Mass.     Fruit  small,  globular- 


THE  PEARS  OF  NEW  YORK  489 

obtuse-pyriform,  dark  green,  shaded  with  dull  red  in  the  sun  and  thickly  sprinkled  with 
green  and  light  dots;  flesh  tender,  delicious  and  finely  colored;  one  of  the  finest  cooking  pears 
in  its  season;  Oct.  to  Dec. 
Owener  Birne.     I.  Dochnahl  Fuhr.  Obstkunde  2:10.     1856. 

Wurttemberg,  1830.     Fruit  globular-turbinate,  greenish-yellow,  with  rather  dark  blush, 
russeted  all  over;  flesh  yellowish-white,  astringent,  juicy,  breaking,  aromatic,  first  for 
household  use  and  the  making  of  perry;  end  of  Sept. 
Ozark.     i.    U.  S.  D.  A.  Pom.  Rpt.  38.     1895. 

Originated  about  1845  from  seed  taken  by  a  Mr.  Rooks  from  Kentucky  to  Polk  County, 
Missouri.     Fruit  large,  oblate,  greenish-yellow,  with  a  few  russet  veinings  and  patches, 
dots  numerous,  minute,  russet;  stem  medium  long,  in  a  large,  deep  basin;  calyx  large, 
open;  flesh  white,  with  yellow  veins,  buttery,  granular,  mild  subacid;  good;  Aug. 
Paddock,     i.  Downing  Fr.  Trees  Am.  530.     1857.     2.  Ibid.  826.     1869. 

Sent  out  by  Chauncey  Goodrich,  Burlington,  Vt.     Fruit  rather  below  medium,  oblong- 
ovate-pyriform,  light  yellow,  sometimes  with  a  faint  blush;  flesh  fine-grained,  melting, 
sweet,  but  not  very  highly  flavored;  good;  end  of  July. 
Pailleau.     i.  Mag.  Hort.  8:58.     1842.     2.  Downing  Fr.  Trees  Am.  826.     1869. 

Attributed  to  Van  Mons,  Belgium.     Fruit  large,  oblong,  greenish-yellow,  rough,  with 
brown  and  green  dots  and  patches  of  russet ;  flesh  juicy,  sweet,  rich,  good,  but  rather  coarse- 
grained; excellent  quality;  early  Sept. 
Pain-et-Vin.     i.  Leroy  Diet.  Pom.  2:494,  fig.     1869. 

Cultivated  in  Normandy  early  in  the  nineteenth  century  under  the  two  names  of 
Pain-et-Vin  and  Chene-Vert  or  Green-Oak.  Fruit  medium,  ovate,  rather  long  and  swelled; 
skin  thin,  rough,  dark  yellow  ground  covered  with  bronze,  freely  stained  and  dotted  with 
gray  and  reddened  on  the  side  of  the  sun;  flesh  yellowish-white,  semi-fine,  very  firm, 
although  semi-melting,  rather  gritty  at  core,  very  juicy,  saccharine,  acid,  very  vinous, 
with  a  particularly  pleasant  flavor;  second;  about  mid-Sept,  to  beginning  of  Oct. 
Palmischbirne.  i.  Dochnahl  Fuhr.  Obstkunde  2:171.  1856.  2.  Loschnig  Mostbirnerf 
190,  fig.  1913. 

A  perry  pear  grown  in  Germany  and  Upper  Austria  and  known  in  different  localities 
by  various  names.  It  was  published  in  Germany  in  1823.  Fruit  small,  turbinate,  regular 
in  contour,  greenish-yellow  turning  to  light  yellow,  often  with  a  dark  blush,  covered  all  over 
with  large  gray  spots;  flesh  whitish,  coarse-grained,  very  juicy,  acidulous  and  saccharine, 
aromatic;  third  for  the  table,  but  first  for  perry;  Sept. 
Paradiesbirne.  i.  Christ  Handb.  525.  1817.  2.  Dochnahl  Fuhr.  Obstkunde  2 1182.  1856. 

Thuringia,  Ger.,  1797.     Fruit  small  to  medium,  conic,  yellow-green  changing  to  golden 
yellow,  slightly  blushed,  and  dotted  with  brown,  thin  skin;  flesh  yellowish- white,  very  sweet, 
juicy;  second  for  dessert,  first  for  household;  end  of  Oct. 
Pardee.     i.  Downing  Fr.  Trees  Am.  530.     1857. 

Raised  by  S.  D.  Pardee,  New  Haven,  Conn.  Fruit  small,  globular,  greenish-yellow, 
much  covered  with  russet;  flesh  coarse,  granular,  buttery,  juicy,  melting,  with  a  high  vinous 
flavor,  strongly  perfumed ;  Oct. 


4QO  THE    PEARS   OF   NEW   YORK 

Parfum  d'Aout.     i.  Duhamel  Trait.  Arb.  Fr.  2:136.     1768.     2.  Leroy  Diet.  Pom.  2:496, 
fig.     1869. 

The  Parfum  d'Aout  described  here  is  the  variety  described  under  that  name  by  Jean 
Merlet  in  1675  and  1690  and  afterwards  by  Duhamel  in  1768.  It  probably  originated  in 
the  village  of  Berny,  not  far  from  Paris.  Fruit  small,  long,  nearly  pyriform,  enlarged  on 
one  side  more  than  the  other  at  the  lower  end;  skin  smooth,  pale  yellow,  slightly  tinged 
with  green,  covered  with  dots  and  small  speckles  of  fawn,  tinged  with  a  beautiful  red  on 
the  side  exposed  to  the  sun;  flesh  white,  semi-fine,  breaking  or  semi-breaking,  some  grit 
around  the  core  •  juice  rarely  abundant,  saccharine,  sweet,  with  a  perfume  of  musky-anis ; 
second;  end  of  Aug. 

Parfum  d'Hiver.     i.  Mass.  Hort.  Soc.  Rpt.    151.     1846.    2.  Leroy  Diet.    Pom.   2:497, 
fig.     1869. 

As  early  as  1600,  this  variety  was  grown  in  France  under  the  name  Bouvert  Musque. 
Tree  rather  vigorous,  very  productive.     Fruit  medium,  roundish-turbinate,  olive-yellow 
washed  with  bright  red;  stem  rather  long;  calyx  large,  partially  open;  flesh  brittle,  juicy; 
good  for  cooking;  Feb.  to  Apr. 
Parfum  de  Rose.     i.  Mas  Le  Verger  3:Pt.  i,  185,  fig.  91.     1866-73. 

Obtained  by  Bivort  and  first  introduced  in  1849.  Fruit  small,  long-pyriform,  rather 
irregular  in  contour;  skin  fine,  a  little  thick,  water-green  and  whitish  at  first,  sprinkled  with 
small  dots  of  grayish-green,  combined  with  many  stains  of  the  same  color,  passing  at 
maturity  to  dull  yellow;  flesh  nearly  white,  very  fine,  buttery,  melting;  juice  sufficient, 
having  a  distinct  perfume  of  rose,  which  is  its  chief  distinguishing  feature;  end  of 
Sept. 
Parfume.  i.  Miller  Card.  Diet.  3:  1807. 

Fruit  medium,  globular;  skin  rather  thick  and  tough,  of  a  deep  red  color,  spotted  with 
brown;  flesh  melting,  but  dry  and  has  a  perfumed  flavor;  end  of  Aug. 
Parfumee.     I.  Mas  Pom.  Gen.  7:186,  fig.     578.     1881. 

»  French.  Gained  by  M.  Pariset,  Courciat-Dongalon,  Fr.,  and  fruited  for  the  first 
time  in  1869.  Fruit  medium,  globular-ovate,  short  and  thick;  skin  thick,  pale  green, 
sprinkled  with  numerous  greenish-gray  dots  only  slightly  visible  on  the  side  next  the  sun, 
at  maturity  pale  yellow  and  the  exposed  cheek  more  or  less  warm  gold;  flesh  white  tinted 
with  yellow,  fine,  melting,  gritty  around  the  center;  juice  abundant,  sugary  and  perfumed; 
first ;  beginning  of  winter. 
Parrot,  i.  Bunyard-Thomas  Fr.  Card.  140.  1904. 

Introduced  in  England  about  1900.     Fruit  like  Bergamot  in  form;  very  richly  flavored; 
Oct. 
Parsonage,     i.  Downing  Fr.  Trees  Am.  530.     1857.     2.  Ibid.  828.     1869. 

Originated  at  New  Rochelle,  N.  Y.     Fruit  medium  to  large,  obovate-obtuse-pyriform, 
often  inclined,  orange-yellow,  rough,  generally  shaded  with  dull  crimson,  netted  and  patched 
with  russet  and  thickly  sprinkled  with  russet  dots;  flesh  white,  slightly  coarse,  somewhat 
granular,  juicy,  melting,  with  a  refreshing  vinous  flavor;  good;  Sept. 
Passa-tutti.     i.  Christ  Handb.  497.     1817.     2.  Guide  Prat.  -LOT..     1876. 

An   Italian  autumn  pear.     Fruit  medium,   obtuse-pyriform,   greenish-yellow,   much 


THE    PEARS   OF   NEW   YORK  491 

covered  with  yellowish-gray  russet,  lighter  yellow  on  the  sunny  side,  with  some  red  blush; 

flesh  agreeable,  with  a  Muscat  flavor;  third;  Nov.  and  Dec. 

Passans  du  Portugal,     i.  Mag.  Hort.  4:390.     1838.     2.  Hogg  Fruit  Man.  626.     1884. 

Passans  du  Portugal  would  seem  from  its  name  to  be  of  Portuguese  origin.  It  should 
not  be  confused  with  Summer  Portugal  although  the  two  varieties  have  various  synonyms 
in  common  and  have  some  qualities  in  common.  Fruit  medium,  oblate,  flattened  after 
the  Bergamot  type,  lively  green  changing  to  pale  yellow  on  ripening,  red  next  the  sun 
brightening  toward  maturity  to  a  more  vivid  shade;  flesh  white,  breaking,  juicy,  with  a 
fine  sugary  and  perfumed  flavor;  an  excellent  dessert  pear;  Aug. 
Passe-Colmar  des  Beiges,  i.  Leroy  Diet.  Pom.  2:502.  1869. 

Origin  unknown  but  was  found  growing  under  this  name  in  the  collection  of  the  Horti- 
cultural Society  of  Angers  early  in  the  last  century.      Fruit  above  medium,  turbinate- 
obtuse  and  bossed,  yellow,  dotted  and  streaked  with  russet;  flesh  white,  coarse,  semi- 
breaking,  wanting  in  juice  and  sugar,  sharp  and  acidulous;  third;  Nov. 
Passe  Colmar  d'Ete.     i.  Guide  Prat.  101.     1876. 

French.     Fruit  small,  turbinate,  olive-green;  flesh  very  juicy;  good;  Sept. 
Passe  Colmar  Musque.     i.  Ann.    Pom.  Beige  5:45,   fig.     1857.    2.  Hogg  Fruit  Man. 
627.     1884. 

Obtained  by  Major  EspeYen,  Mechlin,  Bel.,  from  a  bed  of  mixed  seeds  he  made  about 
1831.  It  yielded  its  first  fruit  and  was  published  in  1845.  Passe  Colmar  Musque  is  also 
known  as  Autumn  Colmar  but  is  distinct  from  the  variety  most  usually  known  by  that 
name.  Fruit  medium  and  sometimes  less,  turbinate,  otherwise  obtuse-conic,  rather  variable 
in  form;  skin  thick,  tender,  green  changing  to  golden-yellow,  dotted,  mottled  and  patched 
with  pale  cinnamon-russet  and  often  washed  on  the  side  next  the  sun  with  a  light  trans- 
parent red;  flesh  slightly  yellowish,  very  fine,  melting,  very  saccharine,  richly  flavored, 
aromatic  and  scented;  first;  Nov. 

Passe  Crassane.     i.  Pom.  France  2:No.  82,  PI.  82.     1863.     2.  Bunyard  Handb.  Hardy 
Fr.  192.     1920. 

This  winter  pear  was  raised  by  M.  Boisbunel,  a  nurseryman  at  Rouen,  Fr.,  from  a 
bed  of  mixed  seeds  which  he  made  in  1845;  it  bore  fruit  and  was  first  published  at  Rouen 
in  1855.  Fruit  medium  or  rather  large,  turbinate  or  globular-conic,  flattened  in  Bergamot 
fashion;  skin  rough,  thick,  of  a  dull  pale  green,  mottled  with  russet  markings  and  passing 
to  yellow  on  the  side  turned  to  the  sun;  flesh  white,  fine,  melting,  very  juicy,  saccharine, 
perfumed,  and  agreeably  sprightly;  very  good;  Jan.  to  Mar. 
Passe-Goemans.  i.  Mas  Pom.  Gen.  3:111,  fig.  152.  1878. 

Goemans  Celbe  Sommerbirne.     2.  Dochnahl  Fw/tr.  Obstkunde  2:91.     1856. 

Belgian,  and  probably  from  Van  Mons  in  1825.     Fruit  medium,  globular,  ventncu- 
lous,  sides  unequal,  very  obtuse,  uniformly  citron-yellow,  blushed  with  cinnamon  on  the 
sun-exposed  side;  flesh  very  full  of  flavor;  first;  end  of  Sept. 
Passe  Madeleine,     i.  Mag.  Hort.  9:131.     1843. 

Probably  a  French  variety.  Tree  vigorous  and  very  productive.  Fruit  medium,  long, 
lemon-yellow,  lightly  tinted  with  gray  on  the  side  next  the  sun;  flesh  melting,  sugary,  rather 
perfumed;  beginning  of  Sept. 


492  THE    PEARS   OF   NEW   YORK 

Passe-Tardive.     i.  Leroy    Diet.    Pom.    506.    fig.     1869.    2.  Downing   Fr.    Trees    Am. 
829.     1869. 

Obtained  by  Major  EspeYen  of  Mechlin,  Bel.,  and  first  published  in  1843.  Fruit  above 
medium  to  large,  turbinate,  regular,  bossed  and  much  swelled  in  all  its  lower  part  and  greatly 
contracted  at  the  summit;  flesh  white,  semi-fine  and  semi-melting,  gritty  around  the  core; 
juice  seldom  abundant,  sugary,  agreeable,  though  but  slightly  perfumed;  second  or  third 
for  dessert,  first  for  the  kitchen;  Apr.  to  June. 
Pastor,  i.  Ragan  Norn.  Pear,  B.  P.  I.  Bui.  126:197.  1908. 

Reported  in  the  Experimental  orchard  at  Agassiz,  Br.  C.,  in  1900  and  at  various  Cana- 
dian Experiment  Farms  in  1902.  Fruit  medium,  oblate-pyriform,  yellow;  flesh  melting, 
sugary,  juicy,  perfumed  flavor;  good;  late  season. 

Pastorale.     I.  Duhamel    Trait.   Arb.  Fr.   2:231,    PI.   LV.     1768.     2.  Hogg  Fruit   Man. 
628.     1884. 

Mayer,  director  of  the  gardens  of  the  Grand  Duke  of  Wurtzburg,  Bavaria,  described 
this  pear  in  his  Pomona  franconica  in  1776  and  1801,  and  Duhamel  du  Monceau  wrote  of 
it  in  1768.  Earlier  still  Le  Lectier  spoke  of  its  cultivation  before  1628  under  the  name 
Musette  d'Hiver  rosate.  Merlet  called  it  Pastorale  in  1675,  and  La  Quintinye  named  it 
Pastourelle  and  Musette  d'Autumne  in  1688.  Fruit  above  medium,  pyriform,  slightly 
obtuse,  much  puckered  at  the  summit  and  generally  larger  on  one  side  than  on  the  other; 
skin  greenish,  nearly  covered  with  gray-russet,  sprinkled  with  large  brown  dots,  vermilioned 
on  the  side  of  the  sun;  flesh  whitish,  semi-fine,  more  or  less  gritty  around  the  core;  juice 
abundant,  rather  sugary,  slightly  acid ;  Nov.  to  Jan. 

Pater  Noster.     i.  Downing  Fr.   Trees  Am.   532.     1857.     2.  Ann.   Pom.  Beige  6:33,  fig. 
1858. 

Mentioned  in  the  Van  Mons  catalog  of  fruits  cultivated  from  1798  to  1823.     Fruit 
above  medium,  and  often  large,  variable  in  form,  oblong  or  long-turbinate,  slightly  obtuse, 
contorted  and  bossed,  clear  olive-yellow;  flesh  white,  fine,  melting  or  semi-melting,  watery; 
juice  abundant,  saccharine,  very  vinous,  acidulous,  with  an  agreeable  aroma;  first;  Nov. 
Paul  Ambre.     i.  Downing  Fr.  Trees  Am.  830.     1869.     2.  Guide  Prat.  101.     1876. 

A  Belgian  variety  resembling  Nee  Plus  Meuris;  origin  unknown.  Fruit  globular  or 
globular-oval,  pale  greenish-yellow,  shaded  with  crimson  on  the  side  next  the  sun,  dots  and 
markings  of  russet;  flesh  whitish,  buttery,  melting,  juicy,  sweet;  good  to  very  good;  Oct. 
Paul  Bonamy.  i.  Mas  Le  Verger  2:215,  fig.  106.  1866-73. 

M.  Bonamy,  a  nurseryman  at  Toulouse,  Fr.,  obtained  this  pear  and  named  it  after 
his  son.     It  was  first  published  in  1865.     Fruit  large,  ovate,  bossed;  skin  fine,  thin,  oily 
and  scented  at  maturity;  flesh  white,  semi-fine,  a  little  fibrous  when  the  fruit  is  too  ripe 
melting  or  semi-melting,  streaming  with  sugary  juice,  sprightly,  highly  perfumed;  good; 
Sept. 
Paul  Coppieters.     i.  Guide  Prat.  97.     1895. 

Sent  out  by  M.  Daras  de  Naghin,  Antwerp,  Bel.,  previous  to  1895.  Fruit  rather 
large,  pyriform-turbinate,  yellow,  dotted  and  heavily  marbled  with  reddish-yellow;  flesh 
white,  very  fine,  free  from  granulations,  buttery,  saccharine  and  aromatic;  beginning  of 
Nov. 


THE  PEARS  OF  NEW  YORK  493 

Paul  d'Hoop.     i.  Guide  Prat.  104.     1895. 

Sent  out  in  1895  as  a  new  variety  by  M.  Daras  de  Naghin,  Antwerp,  Bel.  Fruit 
medium,  covered  with  fawn-russet;  flesh  fine,  yellowish-white,  buttery,  vinous,  saccharine, 
having  a  delicious  aroma;  Jan.  and  Feb. 

Paul  Thielens.     i.  Leroy  Diet.  Pom.  2:510,  fig.     1869.     2.  Downing  Fr.  Trees  Am.  830. 
1869. 

Paul  Thielens  came  from  a  seed  bed  made  by  Van  Mons  in  1829  in  his  nursery  at  Lou- 
vain,  Bel.  Fruit  large,  ovate,  very  irregular,  bossed  and  swelled,  or  ovate,  nearly  globular; 
skin  a  little  rough,  transparent  greenish-yellow,  dotted  and  marked  with  grayish-russet, 
slightly  blushed  with  dull  red  on  the  side  next  the  sun;  flesh  white,  semi-fine  and  semi- 
melting,  gritty  at  the  center;  juice  rarely  abundant,  more  or  less  saccharine,  slightly  aro- 
matic; second;  Oct. 
Pauls  Birne.  i.  Guide  Prat.  102.  1876. 

Poire  de  Paul.     2.  Mas  Pom.  Gen.  7:15,  fig.  488.     1881. 

Fruit  large  or  rather  large,  globular-conic  or  conic-obtuse,  dull  water-green,  usually 
entirely  covered  with  a  wash  of  cinnamon  color  which  at  maturity  becomes  golden, 
and  the  side  exposed  to  the  sun  is  blushed  with  a  garnet  red  on  which  are  numerous 
small  gray  dots;  flesh  white  tinted  with  yellow,  rather  fine,  breaking,  gritty  about  the 
core,  juicy,  sugary,  vinous,  slightly  perfumed;  first  for  cooking;  winter,  lasting  well  toward 
the  end. 
Payen.  i.  Leroy  Diet.  Pom.  2:511,  fig.  1869. 

Raised  by  M.  Boisbunel,  a  nurseryman  at  Rouen,  Fr.,  from  a  mixed  seed  bed  made  in 
1845.  It  was  reported  on  in  1860  and  propagated  in  1863.  It  is  distinct  from  both  Beurre' 
Payen  and  President  Payen.  Fruit  medium,  obovate-pyriform,  bright  greenish-yellow, 
mottled  with  fawn  and  covered  with  large  and  numerous  brownish  dots;  flesh  white,  fine, 
melting,  juicy,  sweet;  first  class;  Oct. 

Payenche.     i.  Leroy   Diet.    Pom.   2:512,   fig.     1869.     2.  Downing  Fr.    Trees  Am.   830. 
1869. 

Paquency.     3.  Downing  Fr.  Trees  Am.  404.     1845. 

Found  in  a  hedge  at  the  village  of  Payenche  in  Perigord,  Fr.  It  was  taken  to  Paris  in 
1805.  Fruit  nearly  medium,  oblong-ovate-pyriform,  light  yellow  stained  or  marbled  and 
dotted  with  gray-russet  and  colored  with  brick-red  on  the  side  of  the  sun;  flesh  white, 
semi-fine,  melting  or  semi-melting,  some  grit  around  the  core;  juice  extremely  abundant, 
very  saccharine,  acidulous,  with  a  savory  perfume  and  a  slight  after-taste  of  anis;  first; 
Oct. 
Payton. 

According  to  letters  from  Nicholas  Hallock,  Queens,  N.  Y.,  this  variety  originated 
on  the  premises  of  a  Mr.  Payton  of  Flatbush,  L.  I.,  and  had  been  known  locally  as  Payton 
for  some  time  previous  to  1898.  Fruit  obovate-obtuse-roundish,  about  the  size  of 
Doyenne"  Boussock,  dull  green  becoming  yellow,  thickly  sprinkled  with  small  brownish 
dots;  stem  short,  stout,  set  in  a  rather  shallow,  russeted  cavity;  calyx  open,  placed  in  a 
shallow,  wide  basin;  flesh  not  coarse,  not  gritty,  not  stringy,  white,  moderately  juicy, 
good  but  not  highly  flavored;  Sept.,  later  than  Bartlett. 


494  THE    PEARS   OF   NEW   YORK 

Peach,     i.  Downing  Fr.  Trees  Am.  533.     1857.     2.  Hogg  Fruit  Man.  629.     1884. 

Peche.    3.  Leroy  Diet.  Pom.  2:513,  fig.     1869. 

A  variety  obtained  by  Major  EspeVen,  Mechlin,  Bel.,  from  a  bed  of  mixed  seeds  he 
made  in  1836,  and  first  reported  in  1845.  Fruit  small  to  medium,  globular-obovate;  skin 
smooth,  pale  greenish-yellow  when  ripe,  occasionally  tinted  with  a  faint  blush  of  red  on  the 
side  toward  the  sun,  dotted  and  mottled  with  brown;  flesh  white,  citrine,  fine,  very  melting, 
very  juicy,  sweet,  richly  flavored  and  delicately  perfumed;  first  in  France,  but  variable 
according  to  climate;  Aug. 
Pei-li.  i.  la.  Hort.  Soc.  Rpt.  376.  1881. 

Pei-li  or  Snow  pears:  A  race  of  pears  grown  in  northwestern  China;  globular,  white, 
juicy  and  generally  regarded  as  the  best  fruits  in  the  country. 
Pemberton.     i.  Downing  Fr.  Trees  Am.  831.     1869. 

A  seedling  of  S.  A.  Shurtleff,  Boston,  Mass.     Fruit  medium,  inclining  to  oval,  light 
green,  thickly  sprinkled  with  dark  dots,  yellowish  on  the  side  of  the  sun,  with  sometimes  a 
red  cheek;  flesh  somewhat  coarse,  but  juicy,  sweet;  good;  Feb.  and  Mar. 
Penderson.     i.  Downing  Fr.  Trees  Am.  831.     1869. 

Raised  by  Samuel  Penderson,  New  Haven,  Conn.     Fruit  medium,  globular,  greenish- 
yellow;  flesh  white,  breaking,  semi-melting,  brisk,  rather  astringent;  good;  Oct. 
Pendleton  Early  Yoik.     i.  Mag.  Hort.  14:381,  fig.  41.     1848. 

York-precoce  de  Pendleton.     2.  Guide  Prat.  114,  313.     1876. 

Originated  by  Mrs.  Jeremiah  York,  Connecticut,  about  1826  from  seed  of  Rousselet 
Hatif.     Fruit  medium  or  below,   obovate,   varying  to  obtuse-pyriform,   pale  greenish- 
yellow,  with  russet  specks,  sometimes  with  a  faint  blush;  flesh  white,  tender,  sweet,  melting, 
slightly  perfumed ;  good ;  last  of  July. 
Pengethley.     i.  Kenrick  Am.  Orch.  197.     1832. 

Raised  by  T.  A.  Knight,  President  of  the  London  Horticultural  Society,  who,  in 
February,  1832,  sent  cions  of  the  variety  to  Mr.  Lowell  and  the  Massachusetts  Agricultural 
Society.  Fruit  medium,  inclining  to  oval,  obovate,  pale  green,  covered  with  dark  dots, 
changing  to  yellow  as  it  ripens,  sometimes  having  a  red  cheek;  flesh  somewhat  coarse,  but 
juicy,  sweet,  and  good;  Feb.  and  Mar. 
Penn.  i.  Horticulturist  18:58,  fig.  1863.  2.  Downing  Fr.  Trees  Am.  831.  1869. 

The  original  tree  was  planted  at  the  beginning  of  the  last  century  close  to  the  old  Penn 
Manor  in  Pennsylvania  and  on  the  margin  of  land  which  became  the  track  of  the  Camden 
and  Amboy  Railroad.  Inasmuch  as  its  position  was  so  close  to  the  railway  the  company 
threatened  to  cut  it  down.  Hence  it  acquired  the  name  of  Railroad  Fuss  by  which  it  was 
known  for  many  years.  Fruit  medium,  oblate,  sometimes  globular-oblate,  angular,  pale 
lemon-yellow,  thickly  sprinkled  with  small  grayish  and  russet  dots,  sometimes  with  a 
few  patches  and  dots  of  russet  around  the  calyx;  flesh  white,  a  little  coarse,  very  juicy, 
melting,  with  a  sweet,  pleasant,  refreshing  flavor,  slightly  aromatic,  with  a  little  musky 
perfume;  good  to  very  good;  Oct. 
Pennsylvania.  T.Mag.  Hort.  10:213.  1844.  2.  Downing  Fr.  Trees  Am.  832.  1869. 

A  seedling  found  on  the  ground  of  J.  B.  Smith  of  Pennsylvania.     In  1845  the  original 
tree  was  stated  to  be  nearly  forty  feet  high,  of  a  pyramidal  form  and  remarkably  robust 


THE  PEARS  OF  NEW  YORK  495 

habit.     Fruit  medium,  obovate,  tapering  toward  the  stem,  obtuse,  brown-russet  on  dull 
yellow  ground,  ruddy  on  the  sunny  side;  flesh  yellowish- white,  coarse,  melting,  juicy,  rich, 
sugary,  slightly  perfumed  and  with  a  musky  flavor;  good  but  not  strictly  first  rate;  as  an 
American  fruit  it  may  be  ranked  with  Buffum,  Gushing  and  Fulton;  Oct. 
Pepin.     i.  Leroy  Diet.  Pom.  2:515,  fig.     1869.     2.  Hogg  Fruit  Man.  629.     1884. 

This  pear  was  growing  in  the  orchard  of  Le  Lectier  in  Anjou,  Fr.,  in  the  year  1600 
and  was  described  by  Claude  Saint-fitienne  in  1670.  Fruit  below  medium  and  sometimes 
small,  globular,  bossed,  always  mammillate  at  the  summit,  meadow-green,  clouded  with 
pale  yellow,  dotted  with  gray  and  extensively  washed  with  brick  red  on  the  side  turned  to 
the  sun;  flesh  whitish,  fine  or  semi-fine,  breaking,  watery;  at  the  center  are  numerous 
granulations;  juice  very  saccharine,  sweet  and  savory;  second;  mid- Aug. 
Perpetual,  i.  Downing  Fr.  Trees  Am.  832.  1869. 

Said  to  have  originated  on  Long  Island,  N.  Y.     Disseminated  by  Messrs.  Berckmans, 
Augusta,   Ga.     Fruit  medium,   obovate-obtuse-pyriform,  green  and    yellow,   beautifully 
blushed  in  the  sun;  flesh  whitish,  firm,  moderately  juicy,  sweet;  good;  keeps  till  May. 
Perrier.     i.  Guide  Prat.  in.     1876. 

Obtained  by  M.  Morel  in  1873.     Fruit  medium,  globular,  green;  flesh  fine,  melting, 
juicy;  good;  beginning  of  Aug.     Tree  vigorous  and  fertile. 
Pertusati.     i.  Leroy  Diet.  Pom.  2:516,  fig.     1869. 

Raised  in  the  nurseries  of  M.  Andr£  Leroy,  Angers,  Fr.,  in  1867.  Fruit  medium, 
globular-ovate,  irregular,  having  one  side  larger  than  the  other;  skin  rough,  golden-yellow, 
finely  dotted  with  gray,  marbled  with  clear  brown  around  the  calyx  and  the  stem;  flesh 
white,  fine,  melting;  juice  abundant,  very  saccharine,  with  an  acidulous  flavor,  very  pleasant 
and  delicately  perfumed;  first;  Nov. 
Petersbirne.  i.  Dochnahl  Fuhr.  Obstkunde  2:33.  1856. 

Petite  Poire  de  Pierre.     2.  Mas  Pom.  Gen.  4:101,  fig.  243.     1879. 

Kleine  Petersbirne.     3.  Mathieu  Nom.  Pom.  242.     1889. 

Altenburg,  Ger.,  1799.  Fruit  small,  clear  green,  sprinkled  with  numerous  minute 
blackish-green  dots,  turning  to  dull  yellow  at  maturity  and  washed  over  a  large  area  of  its 
surface  with  dark  red,  on  which  the  dots  are  of  a  darker  red;  flesh  greenish- white,  very  fine, 
semi-breaking,  sufficiently  juicy  and  agreeably  perfumed;  a  good  fruit  to  preserve  or  to 
dry;  Aug. 

Petit-Blanquet.     I.  Duhamel  Trait.  Arb.  Fr.  2:132,  PI.  VI.     1768.     2.  Leroy  Diet.  Pom. 
2:517,  fig.     1869. 

Little  Blanquet.     3.  Downing  Fr.  Trees  Am.  802.     1869. 

Small  B Ian quet.    4.  Hogg  Fruit  Man.  646.     1884. 

This  variety  was  known  in  French  gardens  in  the  middle  of  the  sixteenth  century  under 
the  name  Poire  Perle,  and  some  years  later  also  by  that  of  Petit-Blanquet.  Fruit  small  or 
very  small;  form  rather  inconstant,  slightly  obtuse-pyriform,  or  more  obtuse-ovate;  skin 
smooth  and  transparent  and  shining,  clear  pale  yellow  or  of  a  white,  waxy  and  pearl-like 
tone,  sprinkled  with  greenish  dots,  with  occasionally  a  blush  of  tender  rose  on  the  side  next 
the  sun;  flesh  very  white,  semi-fine,  breaking  and  firm;  juice  rarely  abundant,  saccharine, 
savory  although  only  slightly  perfumed;  a  second  class  dessert  pear;  Aug. 


496  THE   PEARS   OF   NEW   YORK 

Petit  Catillac.     i.  Mas  Pom.  Gen.  3:3,  fig.  98.     1878. 

Kleiner  Katzenkopf.     2.  Mathieu  Nom.  Pom.  242.     1889. 

This  pear  is  probably  of  German  origin.  It  has  points  of  resemblance  in  common  with 
the  old  French  Catillac  but  is  distinguished  by  its  size,  being  often  less  than  that  of  the 
latter,  its  time  of  maturity  being  earlier,  its  flesh  being  less  breaking,  more  saccharine  and 
without  any  tartness.  Fruit  large,  ovate-pyriform  and  much  swelled,  even  in  contour, 
green  at  first,  sprinkled  with  large,  regularly  spaced,  prominent,  brown  dots,  the  green 
passing  to  lemon-yellow  at  maturity,  with  a  blush  of  red-brown  on  well-exposed  fruits 
on  the  side  next  the  sun;  flesh  white,  coarse,  semi-buttery;  juice  abundant,  rather  vinous 
and  without  any  appreciable  perfume;  good  for  the  kitchen;  Oct.  and  Nov. 
Petit-Chaumontel.  i.  Leroy  Diet.  Pom.  2:519,  fig.  1869. 

From  the  old  garden  of  the  Horticultural  Society  of  Angers,  Fr.,  and  sometimes  errone- 
ously confused  with  Oignon  which  ripens  some  six  weeks  earlier.  Fruit  medium,  globular, 
very  bossed  and  irregular  in  form,  clear  green,  dotted,  veined  with  russet  and  extensively 
washed  with  carmine  on  the  side  turned  to  the  sun ;  flesh  very  white,  semi-fine,  breaking,  gritty 
at  center;  juice  sufficient,  saccharine,  vinous,  slightly  astringent;  second;  latter  half  of  Aug. 
Petit-Hativeau.  i.  Leroy  Diet.  Pom.  2:520,  fig.  1869. 

A  variety  of  ancient  and  unknown  origin,  but  cultivated  among  a  group  of  pears 
termed  Hdtiveau  for  over  the  last  five  centuries.  It  was  called  by  the  name  Petit-Hdtiveau 
by  Claude  Saint-fitienne  in  1670  to  distinguish  it  from  the  Gros-Hativeau.  Fruit  small, 
ovate,  obtuse  and  more  or  less  globular;  skin  smooth  and  fine,  lemon-yellow,  dotted  with 
exceedingly  minute  greenish  points  and  more  or  less  stained  with  gray-russet  around  the 
calyx  and  stem;  flesh  whitish,  breaking,  semi-fine,  scented,  juicy  and  gritty,  juice  sugary, 
acid,  and  slightly  musky;  third;  July. 

Petit-Muscat,     i.  Knoop  Fructologie  1:75,  Tab.  i.     1771.     2.  Leroy  Diet.  Pom.  2:522, 
fig.     1869. 

Little  Muscat.     3.  Downing  Fr.  Trees  Am.  802.     1869. 

Jean  Mayer,  director  of  the  gardens  of  the  Grand  Duke  of  Wurtzburg,  Bavaria,  in  his 
Pomona  franconica  published  in  1801  showed  that  the  Petit-Muscat  was  the  antique  pear 
Superba  described  by  Pliny.  Various  other  pomologists  wrote  of  it  prior  to  Mayer  as  for 
instance  Jacq.  Dale"champ,  1615;  Jean  Jonston,  1662;  and  Henri  Manger,  1783.  Charles 
Estienne  was  the  first  to  write  of  it  in  France,  1530,  and  he  named  it  Musquette.  Fruit 
very  small,  turbinate,  more  or  less  obtuse  and  sometimes  globular-turbinate;  the  eye  is 
placed  in  a  regular-formed  cavity  and  is  always  naked  in  consequence  of  the  segments  of 
the  calyx  falling  off,  pale  greenish-yellow,  finely  dotted  and  slightly  clouded  with  rose  on 
the  side  of  the  sun  (in  France) ;  flesh  yellowish,  semi-fine,  breaking,  not  very  juicy,  sugary, 
acidulous  and  with  a  pleasant  musk  flavor;  second;  June. 
Petit-Oin.  i.  Leroy  Diet.  Pom.  2:524,  fig.  1869. 

Winterwunder.     2.  Christ  Handb.  497.     1817. 

Muskirte  Schmeerbirne.     3.  Dochnahl  Fuhr.  Obstkunde  2:13.     1856. 

Merveille  d'Hiver.     4.  Hogg  Fruit  Man:  616.     1884. 

Valerius  Cordus  was  the  first  to  describe  this  pear  which  originated  in  Germany  and 
belongs  to  the  Schmeerbirne  or  greasy  class.  About  1650  it  was  cultivated  in  France 


THE    PEARS   OF   NEW   YORK  497 

under  the  name  of  Oing  or  Oin,  the  French  equivalent  of  the  German  speck  or  lard.  Fruit 
medium  or  less,  globular-ovate  or  turbinate,  slightly  obtuse  at  summit,  with  thick  but 
smooth  and  greasy  skin,  dull  yellow-green,  more  or  less  gray,  dotted  and  necked  with  green- 
ish-russet; flesh  whitish,  granular,  scented,  exceedingly  melting  and  juicy,  very  saccharine, 
free  from  acid  and  having  an  exquisite  flavor;  third;  Sept.  to  Nov. 
Petite  Charlotte,  i.  Guide  Prat.  102.  1876. 

French.     Fruit  small,  pyramidal,  greenish-yellow,  highly  colored  on  the  side  of  the 
sun;  flesh  breaking,  juicy,  vinous;  excellent;  Aug.  and  Sept. 
Petite  Fondante.     i.  Mas  Pom.  Gen.  6:153,  fig.  461.     1880. 

Kleine  Schmalzbirne.     2.  Mathieu  Nom.  Pom.  242.     1889. 

Origin  unknown.  Fruit  small,  nearly  spherical,  sometimes  depressed  at  both  poles, 
even  in  contour;  skin  rather  thick  and  yet  tender,  pale  water-green,  sown  with  numerous 
very  faint,  very  small,  brown  dots;  at  maturity  the  basic  green  whitens  a  little  and  the 
side  next  the  sun  of  fruits  well  exposed  becomes  a  lighter  yellow;  flesh  whitish,  semi-fine, 
semi-melting,  rather  gritty  around  the  core,  highly  saccharine,  vinous  and  sprightly;  good; 
end  of  Aug. 

Petite  Marguerite,     i.  Leroy  Diet.  Pom.  2:526,  fig.     1869.     2.  Bunyard  Handb.  Hardy 
Fr.  192.     1920. 

Raised  in  the  nurseries  of  M.  Andre"  Leroy,  Angers,  Fr.,  in  1862  and  propagated  in 
1863.  Fruit  medium,  irregular  ovate,  bossed,  swelled  at  the  base  and  having  one  side 
always  larger  than  the  other,  grass-green,  dotted  with  gray  and  brown  and  slightly  bronzed 
on  the  cheek  exposed  to  the  sun;  flesh  greenish-white,  fine  and  very  melting,  slightly  gritty 
at  the  center;  juice  extremely  abundant  and  saccharine,  acidulous,  with  a  very  pleasant 
perfume;  first;  Aug. 
Petite  Tournaisienne.  i.  Guide  Prat.  in.  1876. 

A  variety  on  trial  with   Messrs.  Simon-Louis,  Metz.     Fruit  medium,  oval,  oblong, 
yellow;  flesh  very  fine,  semi-melting;  Apr.  and  May. 
Petite  Victorine.     i.  Leroy  Diet.  Pom.  2: 528,  fig.     1869. 

A  seedling  of  M.  Andre  Leroy  raised  in  1863.     Fruit  below  medium,  globular,  flattened 
at  the  base  but  slightly  conic  at  its  other  extremity,  greenish,  dotted  and  marbled  with 
russet;  flesh  white,  fine,  melting,  generally  free  from  grit;  juice  sufficient,  saccharine,  acid- 
ulous, with  a  specially  exquisite,  musky  flavor;  first;  Dec.  and  Jan. 
Petre.     i.  Mag.  Hort.  2:437.     l836-     2.  /Wd.  3:83.     1838. 

This  valuable  variety  was  raised  by  John  Bartram,  the  proprietor  of  a  botanic  garden 
near  Philadelphia,  from  seed  received  in  a  letter  from  Lord  Petre  of  England  about  the 
year  1735.  The  tree  still  stands,  although  becoming  decrepit.  Fruit  medium,  obovate, 
truncate  at  both  ends;  skin  thin,  greenish-yellow,  with  small  pale  spots;  flesh  white,  soft, 
juicy  and  buttery,  with  a  delicious  flavor,  very  slightly  musky  and  vinous;  very  good; 
mid-Sept,  to  Dec. 
Pfaffenbirne.  i.  Dochnahl  Fuhr.  Obstkunde  2:193.  l856. 

Wurttemberg  and  Baden,  Ger.,  1847.     Fruit  small,  turbinate,  yellow,  tinted  with  a 
dark  cinnamon-colored  blush  on  the  side  next  the  sun;  the  summit  is  covered  with  russet, 
thickly  sprinkled  with  gray  dots;  flesh  firm  and  tasteless. 
32 


498  THE   PEARS   OF   NEW   YORK 

Pfingstbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:96.     1856. 

German   seedling,    1851.     Fruit   medium,    globular,    green   turning   yellowish-green, 
speckled  and  dotted  with  gray;  skin  thin  and  scentless;  flesh  rather  white,  sweet  and  musky; 
first  for  table,  household  and  market;  early  summer. 
Philiberte.     i.  Guide  Prat.  in.     1876. 

French.     Fruit  rather  large,  nearly  globular,  a  beautiful  lemon-yellow;  flesh  very  fine, 
melting,  very  juicy,  agreeably  perfumed;  first;  Dec.  and  Jan. 
Philippe-Le-Bon.     i.  Mas  Pom.  Gen.  1:161,  fig.  81.     1872. 

Philipp  der  Gute.     2.  Dochnahl  Fuhr.  Obstkunde  2 : 4.     1856. 

According  to  the  catalog  of  Van  Mons  of  1823  this  was  one  of  his  seedlings.  Fruit 
hardly  medium,  ovate,  or  turbinate-ovate,  short  and  thick,  usually  even  in  outline;  skin 
thick,  firm,  glossy,  pale  green,  whitish-brown  dots;  at  maturity  the  basic  green  passes  to 
pale  dull  yellow,  washed  with  some  clear  cerise-red;  flesh  white,  rather  coarse,  buttery,  not 
much  juice,  but  vinous  and  perfumed;  good;  Sept.  and  Oct. 
Philippe  Couvreur.  i.  Mathieu  Nom.  Pom.  264.  1889.  2.  Guide  Prat.  72.  1895. 

Of  Belgian  origin.     Fruit  medium  to  large,  orange-yellow  dotted  with  russet;  flesh 
white,  tinted  with  salmon,  fine,  juicy,  perfumed;  good;  beginning  of  Oct. 
Philippe  Goes.     i.  Ann.  Pom.  Beige  3:51,  fig.     1855.     2.  Downing  Fr.   Trees  Am.  833. 
1869. 

A  posthumous  gain  from  the  seed  beds  of  Van  Mons.  The  parent  tree  gave  its  first 
fruit  in  1846.  Fruit  above  medium,  obovate,  uneven  and  undulating  in  outline;  skin  rough 
to  the  touch,  of  a  dark  olive,  much  covered  with  a  bright  russet;  flesh  semi-melting,  gritty, 
sweet,  rather  granular  at  the  center,  juice  rarely  abundant,  saccharine,  vinous  and  fairly 
well  perfumed;  second;  Dec. 
Philippot.  i.  Leroy  Diet.  Pom.  2:530,  fig.  1869. 

Originated  with  M.  Philippot,  a  nurseryman  at  Saint-Quentin,  Aisne,  Fr.  In  1852 
it  fruited  for  the  first  time  and  was  propagated  in  1860.  Fruit  large  to  very  large,  globular- 
conic,  obtuse,  swelled  and  fleshy  at  the  base;  skin  yellowish,  in  part  dotted  and  marbled 
with  brownish-fawn;  flesh  very  white,  coarse,  semi-breaking,  watery;  juice  abundant, 
sweet,  having  little  sugar  or  perfume  although  rather  delicate;  third  for  dessert,  first  fof 
cooking;  Jan.  to  Mar. 
Philopena.  i.  W.  N.  Y.  Hort.  Soc.  Rpt.  24.  1904. 

A  chance  variety  brought  to  notice  by  Reuben  Ragan  of  Indiana,  about  1850  and 
named  Philopena  by  him.     Fruit  small  to  medium,  oblong-pyriform,  yellow,  with  purple 
blush;  calyx  open,  in  a  small,  shallow  basin;  stem  short,  cavity  small  or  absent;  quality 
medium;  three  or  four  weeks  after  Bartlett. 
Picciola.     i.  Downing  Fr.  Trees  Am.  833.     1869. 

Of  Belgian  origin.     Fruit  small,  globular-oblate,  greenish-yellow,  sometimes  slightly 
blushed  in  the  sun,  with  traces  of  russet;  flesh  whitish,  very  juicy,  melting,  with  a  vinous 
flavor;  good  to  very  good;  Sept. 
Pie  IX.     i.  Mag.  Hort.  20:86.     1854.     2.  Leroy  Diet.  Pom.  2:531,  fig.     1869. 

Pius  IX.    3.  Hogg  Fruit  Man.  631.     1884. 

The  parent  tree  of  Pie  IX  sprang  from  seed  sown  in  1834  by  Van  Mons  in  his  nurseries 


THE  PEARS  OF  NEW  YORK  499 

at  Louvain,  Bel.     Fruit  large,  turbinate,  more  or  less  obtuse  and  elongated,  much  swelled 
at  the  middle,  bossed  and  contorted  at  its  summit,  lemon-yellow,  dotted  and  striped  with 
fawn;  flesh  white,  coarse  or  semi-fine,  juicy  and  melting,  rather  gritty  at  the  center,  saccha- 
rine, sour,  fairly  well  perfumed,  sometimes  disagreeably  astringent;  second;  Sept. 
Pierre  Corneille.     i.  Guide  Prat.  104.     1895. 

Pierre  Corneille  was  obtained  by  M.  Sannier,  Rouen,  Fr.,  from  a  seedling  of  Beurre" 
Diel  crossed  with  Doyenne"  du  Cornice;  introduced  about  1894.  The  fruit  has  the  appear- 
ance of  Duchesse  d'Angoule'me.  Tree  vigorous,  fertile  and  pyramidal  in  form.  Fruit 
large  globular-obovate,  greenish-yellow;  flesh  fine,  melting,  juicy,  sugary,  deliciously 
perfumed;  Dec.  and  Jan. 
Pierre  Curie,  i.  Rev.  Hort.  174.  1907. 

This  is  a  seedling  from  Doyenne"  d'Alencon  crossed  with  Beurre"  Henri  Courcelle  by 
M.  Arsene  Sannier,  a  nurseryman  at  Saint-Sever-Rouen,  Fr.,  and  placed  on  the  market  in 
1907.     Fruit  medium,  oval,  of  the  form  of  the  Doyenne"  d'Alengon;  skin  gray;  flesh  extremely 
fine,  with  a  very  agreeable  perfume;  Jan.  to  Mar. 
Pierre  Mace.     i.  Guide  Prat.  102.     1876. 

French,  attributed  to  Andre"  Leroy.     Tree  vigorous  and  fertile.     Fruit  rather  large, 
globular-turbinate,  yellow  dotted  with  fawn;  flesh  fine,  melting,  juicy,  highly  perfumed; 
first;  second  half  of  Sept.  and  early  Oct. 
Pierre  Paternotte.     i.  Guide  Prat.  60.     1895. 

Raised  from  seed  of  the  Marie-Louise  by  Pierre  Paternotte,  at  Molenbeck-Saint-Jean, 
near  Brussels,  Bel.     Tree  vigorous  and  fertile.     Fruit  large,  long,  yellow,  dotted  and  mar- 
bled with  gray;  flesh  white,  fine,  melting,  juicy;  first;  Oct.  and  Nov. 
Pierre  Pepin.     i.  Leroy  Diet.  Pom.  2:532,  fig.     1869. 

A  seedling  raised  by  Leroy,  Angers,  Fr.,  and  first  reported  in  1868.  Fruit  large,  obtuse- 
pyriform,  bossed,  and  swelled  in  its  lower  half,  more  or  less  hollowed  at  either  end,  lemon- 
yellow,  slightly  clouded  with  green  and  much  speckled  and  spotted  with  brown;  flesh 
whitish,  fine,  melting,  some  grit  around  the  core;  juice  abundant,  saccharine,  vinous,  and 
agreeably  perfumed;  first;  mid-Sept. 
Pierre  Tourasse.  i.  Rev.  Hort.  542.  1894. 

Exhibited  in  France  by  M.  Tourasse,  its  originator,  in  1894.     Tree  vigorous,  upright, 
stocky,  productive.     Fruit  of  good  size,  broadly  turbinate,  spotted  with  brilliant  fawn 
color  upon  a  clear  yellow  ground,  washed  with  orange  and  saffron;  flesh  fine,  melting,  very 
juicy,  rich  in  sugar;  last  of  Sept.  and  first  of  Oct. 
Pimpe.     i.  Parkinson  Par.  Ter.  593.     1629. 

"  The  Pimpe  peare  is  as  great  as  the  Windsor  peare,  but  rounder,  and  of  a  very  good 
rellish." 
Pinneo.     x.  Cultivator  304.     1845.     2.  Downing  Fr.  Trees  Am.  833.     1869. 

Hebron.    3.  Mag.  Hort.  24:419.     1858. 

Boston.     4.  Ibid.  500.     1858. 

The  parent  tree  of  this  variety  was  found  growing  in  a  woodland,  New  Haven,  Conn., 
byDea.  Pinneo  who  transplanted  it  to  a  spot  near  his  dwelling  about  the  year  1745.  It 
was  propagated  and  distributed  over  many  farms  and  found  a  good  market  in  Boston. 


5OO  THE  PEARS  OF  NEW  YORK 

By  error  it  acquired  also  the  names  of  Boston  and  Virgalieu.     Fruit  medium  or  below, 
globular-oblate,  slightly  pyriform,  pale  yellow,  netted,  patched,  and  dotted  with  russet, 
slightly  blushed  on  the  sunny  side;  flesh  yellowish- white,  fine,  melting,  juicy,  rich,  sugary, 
brisk,  with  a  refreshing  and  delicious  aroma;  good;  Aug. 
Piton.     i.  Leroy  Diet.  Pom.  2:533,  fig.     1869. 

A  seedling  found  by  M.  Piton  who  lived  at  Cholet,  Maine-et-Loire,  Fr.  The  Horti- 
cultural Society  of  Angers  described  it  in  its  Pomology,  and  it  was  named  after  its  propa- 
gator. Fruit  large  to  very  large,  long-turbinate-obtuse,  depressed  at  each  pole,  clear 
dull  green,  sown  with  large  russet  dots;  flesh  white,  semi-breaking  and  semi-fine,  watery, 
containing  some  grit  below  the  core;  juice  rather  vinous,  sugary,  and  more  or  less  perfumed; 
second  for  dessert,  first  for  compotes. 
Pitson.  i.  Card.  Man.  27:14.  1885* 

A  handsome  pear  from  Stone  and  Wellington,  Fonthill,  Ont.     Fruit  medium,  regularly 
pyriform,  brown  inclining  to  russet;  good;  Jan. 
Pius  X.     x.  Card.  Chron.  3rd  Ser.  37:309.     1905. 

Described  in  1905  as  a  new  pear  raised  by  the  Alexiens  Brothers  at  Tirlemont,  Bel. 
Fruit  large,  somewhat  cylindric,  greenish-olive,  with  a  few  brown  spots;  flesh  creamy- 
white,  perfumed;  reported  to  be  of  first  rate  quality;  Oct. 
Plantagenet.     x.  Leroy  Diet.  Pom.  2:534,  fig.     1869.     2.  Downing  Fr.  Trees  Am.  834.     1869. 

The  Plantagenet  was  raised  from  seed  by  the  old  Horticultural  Society  of  Maine-et- 
Loire.  The  parent  tree  gave  its  first  fruit  in  1858  in  the  Society's  garden  at  Angers.  Fruit 
above  medium,  irregular-ovate,  bossed,  swelled  at  the  central  circumference,  of  a  uniform 
bright  green,  some  russet  around  the  calyx  and  sprinkled  with  numerous  dark  brown  dots; 
flesh  whitish,  fine  or  semi-fine,  extremely  melting;  juice  very  abundant,  extremely  saccha- 
rine, acidulous,  possessing  a  delicious  perfume  which  gives  an  after-taste  of  musk;  first; 
end  of  Sept.  and  early  Oct. 
Plascart.  i.  Guide  Prat.  102.  1876.  2.  Mas  Pom.  Gen.  3:37,  fig.  115.  1878. 

Sent  out  by  the  Society  Van  Mons,  Bel.,  without  any  account  of  its  origin.  Fruit 
below  medium,  turbinate-ovate,  even  in  outline;  skin  firm,  pale  water-green,  covered  with 
numerous  large,  brown  dots,  very  prominent,  the  green  changing  at  maturity  to  a  beautiful 
golden  yellow,  washed  on  the  side  next  the  sun  with  a  lively  vermilion  on  which  the  dots 
are  golden  yellow;  flesh  yellowish,  semi-fine,  rather  firm  and  breaking;  juice  rich  in  sugar 
and  perfumed;  good;  Oct. 
Platt.  i.  Downing  Fr.  Trees  Am.  535.  1857.  2.  Ibid.  834.  1869. 

Originated  on  the  farm  of  Thomas  Tredwell,  Beekmantown,  Clinton  County,  N.  Y. 
Fruit  medium,  globular-oblate,  pale  yellow,  netted  and  patched  with  russet  and  sprinkled 
with  russet  dots;  flesh  whitish,  juicy,  buttery,  semi-melting,  agreeable;  good;  Oct. 
Plarte  Honigbirne.     i.  Dochnahl  Fw/zr.  Obstkunde  2:189.     1856. 

Nassau,  1801.     Fruit  medium,  obtuse-turbinate,  light  yellow-green,  with  a  pale  blush, 
numerous  gray  dots,  marked  with  russet;  flesh  coarse-grained,  aromatic;  third  for  dessert, 
first  for  household;  Sept. 
Pocahontas.     i.  Mag.  Hort.  13:525.     1847.     2.  Downing  Fr.  Trees  Am.  834.     1869. 

Originated  at  Quincy,  Mass.,  and  was  exhibited  before  the  Horticultural  Society  of 


THE    PEARS   OF   NEW   YORK  5or 

that  State  in  October,    1847.     Fruit  below  medium,  obovate-pyriform,  yellow,  netted, 
patched,  and  dotted  with  russet,  sometimes  shaded  in  the  sun  with  bright  crimson;  flesh 
white,  juicy,  melting,  sweet,  slightly  musky;  pleasant;  good  to  very  good;  Sept. 
Pockelbirne.     i.  Loschnig  Mostbirnen  192,  fig.     1913. 

A  perry  pear  grown  in  Lower  Austria.     Fruit  small  to  medium,  globular-turbinate  ; 
skin  tough,  shining,  smooth,  green  changing  to  greenish-yellow,  blushed  and  streaked  with 
red  on  the  sunny  side,  dotted  with  yellow-brown;  flesh  yellowish-white,  coarse-grained, 
juicy,  subacid;  good;  Nov. 
Poete  Beranger.     i.  Leroy  Diet.  Pom.  2:536,  fig.     1869. 

A  seedling  of  Leroy  which  first  fruited  in  1867  and  was  placed  in  commerce  in  1870. 
Fruit  medium;  form  rather  inconstant,  nearly  always  having  unequal  sides,  globular,  or 
obtuse- turbinate ;  skin  fine,  rough,  bright  yellow  shaded  with  green,  dotted  with  gray  and 
almost  entirely  washed  and  mottled  with  brown-russet,  more  or  less  scaly;  flesh  greenish- 
white  especially  under  the  skin,  fine,  extremely  melting,  free  from  grit;  juice  very  abundant, 
saccharine,  acidulous,  vinous,  with  a  delicate  perfume;  first;  mid-Sept. 
Poire  d'Abbeville.  i.  Guide  Prat.  81.  1876.  2.  Mas  Pom.  Gen.  5:99,  fig.  338.  1880. 

The  Poire  d'Abbeville  probably  originated  at  the  city  of  that  name  in  the  Department 
of  the  Somme,  Fr. ;  for  M.  Jamin,  Senior,  propagated  it  about  1837  when  he  received  it 
from  M.  Bennet  of  Boulogne-sur-Mer,  who  stated  it  was  very  well  known  and  esteemed  in 
the  neighborhood  of  Abbeville.  Fruit  large,  globular-conic  but  irregular,  water-green 
sprinkled  with  numerous  and  large  dots  of  fawn;  at  maturity  the  green  changes  to  lemon- 
yellow;  flesh  white  tinted  with  yellow,  coarse,  breaking,  slightly  gritty  at  the  core,  not 
very  juicy  or  perfumed ;  first  for  culinary  purposes,  keeps  easily  for  a  long  period ;  winter. 
Poire  d'Ange  de  Meiningen.  i.  Mas  Pom.  Gen.  5:105,  fig.  341.  1880. 

This  pear  has  been  in  much  request  in  the  neighborhood  of  Meiningen,  Ger.,  for  many 
years  and  should  be  distinguished  from  the  ancient  Poire  d'Ange,  now  called  Boutoc,  which 
it  does  not  resemble.  Fruit  small,  ovate  or  ovate-pyriform,  even  in  contour;  skin  fine, 
delicate,  bright  green  changing  to  beautiful  bright  lemon-yellow,  the  side  next  the  sun  being 
blushed  and  streaked  with  vermilion;  the  very  numerous  brown  dots  change  on  the  blushed 
part  to  yellow;  flesh  tinted  with  yellow,  rather  fine,  semi-breaking;  juice  sweet  and 
agreeably  perfumed  but  rather  deficient;  second;  latter  half  of  Aug. 

Poire    d'Avril.     i.  Downing    Fr.    Trees   Am.    536.     1857.     2.  Hogg    Fruit    Man.    488. 
1884. 

Stated  by  Messrs.  Simon-Louis,  Metz,  Lorraine,  to  have  been  received  by  them  from 
England  under  this  name.  Fruit  large,  pyramidal,  obtuse;  skin  smooth  and  shining,  of 
a  lively  dark  green,  with  a  brown  tinge  next  the  sun,  and  patches  of  gray-russet  on  the 
shaded  side,  the  whole  surface  being  covered  with  very  large  pale-colored  specks;  flesh 
crisp,  juicy  and  sweet;  first  class  for  cooking  according  to  Messrs.  Simon-Louis;  Mar.  and 
Apr. 
Poire  Brune  de  Gasselin.  i.  Pom.  France  4:  No.  165,  PL  165.  1867. 

Gained  by  M.  Durand-Gasselin,  architect  at  Nantes,  Fr.,  from  a  seed  bed  made  in 
1845.  Fruit  medium,  ovate-pyramidal,  yellow  washed  with  fawn-russet;  flesh  very  tender, 
juicy,  very  sugary  and  perfumed ;  first ;  Oct.  and  Nov. 


5O2  THE  PEARS  OF  NEW  YORK 

Poire  de  Casserole,     i.  Guide  Prat.  89.     1876. 

Casserule.     2.  Downing  Fr.  Trees  Am.  715.     1869. 

Of  foreign   origin,   probably   French.     Fruit   large,    obovate-pyriform,    yellow,  with 
much  russet  and  brown  on  cheek;  flesh  whitish,  coarse,  granular,  breaking,  very  juicy,  rich, 
with  high  aroma;  first  quality  for  cooking;  Oct.  and  Nov. 
Poire  des  Chartriers.     i.  Mas  Pom.  Gen.  6:133,  %•  4S1-     1880. 

This  variety  is  mentioned  by  Van  Mons  in  his  Catalog  and  is  therein  considered  to  be 
of  Belgian  origin.  Fruit  medium,  globular-pyriform,  irregular  and  bossed;  skin  a  little 
thick  at  first,  water-green,  rather  dark,  sprinkled  with  very  small  and  numerous  dots  of 
gray-brown,  the  basic  green  becoming  brilliant  lemon-yellow  and  on  maturity  covered  on 
the  side  next  the  sun  with  golden  russet;  flesh  yellow,  very  fine,  firm,  buttery,  melting, 
full  of  saccharine  juice,  vinous,  perfumed;  first;  Oct. 
Poire  des  Chasseurs,  i.  Ann.  Pom.  Beige  5:31,  fig.  1857. 

Des  Chasseurs.     2.  Downing  Fr.  Trees  Am.  735.     1869. 

A  posthumous  gain  of  Van  Mons  tasted  for  the  first  time  in  1842  and  reported  on  by 
M.  Simon  Bouvier  of  Jodoigne,  Bel.     Fruit  medium  to  large,  ovate-pyriform,  greenish, 
dotted  with  russet,  and  much  stained  with  russet  on  the  sun-exposed  side;  flesh  yellowish, 
coarse,  watery,  melting,  granular;  juice  vinous,  agreeably  perfumed;  first;  Oct. 
Poke  de  Coq.     i.  Leroy  Diet.  Pom.  1:600,  fig.     1867. 

This  variety  is  distinct  from  thePoire  de  Coq  synonymous  with  the  Beurre  de  Bruxelles, 
and  is  of  unknown  origin.  It  was  cultivated  for  many  years  in  the  old  gardens  of  the 
Horticultural  Society  of  Angers.  Fruit  large,  long-turbinate,  bossed,  strongly  mammil- 
late  at  apex,  citron-yellow,  dotted  and  stained  with  dark  gray,  and  washed  with  bright 
carmine  on  the  side  exposed  to  the  sun;  flesh  white,  semi-fine  and  melting;  juice  sweet  with 
slight  perfume  but  delicate  flavor;  secon;d  Sept. 
Poire  de  Graisse.  i.  Knoop  Pomologie  1:111,  Tab.  IV.  1771. 

Probably  of  Belgian  or  French  origin.     In  Holland  it  is  known  as  the  Smeer-Peer. 
Fruit  medium,    oblong,   terminating    acutely  toward  the  stalk,   greenish  and    speckled 
with  blackish-brown;  flesh  rather  gritty,  soft,  with  a  slightly  spicy  flavor;  not  of  much 
value. 
Poire  de  gros  queue,     i.  Miller  Card.  Diet.  3.     1807. 

Fruit  large,  taking  its  name  from  its  very  thick  stalk,  globular,  yellow,  flesh  breaking; 
wanting  in  juice,  having  a  very  musky  flavor. 
Poire  de  Hert.     i.  Mas  Le  Verger  1:145,  nS-  71-     1866-73. 

Mas  states  he  received  this  variety  from  Thomas  Rivers,  the  well  known  English 
nurseryman  of  Sawbridgeworth  near  London,  Eng.  Fruit  medium  or  nearly  medium, 
ovate-pyriform,  symmetrical  in  contour;  skin  thick,  firm,  very  pale  green  all  over,  sprinkled 
with  dots  of  gray,  changing  when  ripe  to  lemon-yellow;  flesh  white,  fine,  semi-melting; 
juice  sufficient,  flavor  refreshing,  agreeable;  good,  of  real  merit  for  the  season;  end  of  winter 
and  spring. 
Poire  de  Houblon.  i.  Mas  Pom.  Gen.  1:101,  fig.  51.  1872. 

Origin  unknown,  but  cultivated  for  a  long  time  in  many  localities  in  Germany.     Fruit 
small,  ovate  or  globular-ovate,  swelled,  usually  regular  in  contour,  bright  green,  sown  with 


THE  PEARS  OF  NEW  YORK  503 

grayish  dots,  passing  to  golden  yellow  on  the  side  of  the  sun;  flesh  whitish,  a  little  yellow 
near  the  center,  coarse,  semi-breaking,  fairly  full  of  sweet  juice,  with  a  fresh  perfume  of 
rose;  second  rate  for  eating  raw  but  an  excellent  variety  to  dry; 'end  of  Aug. 
Poire  de  Klevenow.     i.  Mas  Le  Verger  2:121,  fig.  59.     1866-73. 

Originated  in  the  environs  of  Klevenow,  a  village  of  Pomerania,  Prussia.     Fruit  small 
or  nearly  medium,  regular  pyriform,  sombre  green  and  yellow  blushed  with  carmine;  flesh 
white,  slightly  greenish,  fine,  buttery;  juice  very  sugary  and  abundant,  vinous,  perfumed; 
good;  mid- Aug. 
Poire  Noire  a  Longue  Queue,     i.  Mas  Pom.  Gen.  7:165,  fig.  563.     1881. 

Origin  thought  to  be  German.  Fruit  nearly  medium,  ovate-pyriform,  symmetrical  in 
outline;  skin  thick,  firm,  dull  green  covered  with  a  net-work  of  gray-russet,  through  which 
a  light  yellow  shows  at  maturity:  on  the  shaded  side  are  some  gray  dots  and  on  the  sun- 
exposed  side  are  numerous  large  black-red  spots;  flesh  white,  transparent,  semi-fine,  buttery; 
juice  sufficient,  saccharine,  slightly  acid;  good  for  cooking;  Aug. 
Poire  du  Pauvre.  i.  Guide  Prat.  102.  1876.  2.  Rev.  Hort.  163.  1889. 

This  pear  was  raised  from  seed  of  the  Urbaniste  sown  in  1846.  Fruit  medium  or  large, 
oval,  pyriform,  ventriculous;  skin  fine  and  shining,  white  tinted  with  green,  much  covered 
with  fawn  around  the  two  ends;  flesh  white,  rather  fine,  a  little  gritty  around  the  center, 
very  melting;  juice  abundant,  saccharine,  and  pleasantly  perfumed,  with  a  fresh  flavor 
and  agreeable  astringency;  Oct.  and  Nov. 
Poire  des  Peintres.  i.  Guide  Prat.  in.  1876. 

Described  by  Messrs.  Simon-Louis,  Metz,  Lorraine,  in  1876  as  a  new  variety.     Tree 
vigorous  and  very  fertile.     Fruit  rather  large,  oval-pyriform,  dark  yellow,   extensively 
washed  with  lively  red;  flesh  melting,  juicy,  saccharine  and  highly  perfumed;  end  of  Aug. 
and  Sept. 
Poire  de  Pendant,     i.  Prince  Pom.  Man.  1:84.     1831. 

"  It  is  from  the  long  stem  by  which  this  pear  is  suspended,  which  is  near  two  inches  in 
length,  that  it  obtains  its  title."  The  Pendar  of  La  Quintinye,  and  the  Hanging  pear  of 
Evelyn,  although  quoted  as  synonyms  of  this  pear,  are  probably  not  the  same  as  they  are 
said  to  ripen  in  October.  It  is  also  very  doubtful  whether  the  synonyms  of  Pendar  and 
Knaves'  pear  given  by  Miller  and  Forsyth  apply  to  this  fruit.  Fruit,  "  The  entire  height 
of  the  fruit  is  twenty-eight  lines,  and  its  breath  two  inches,  and  sometimes  a  line  more;  " 
turbinate;  skin  is  ash-colored,  approaching  russet,  and  dotted  over  with  small  points  of 
russet ;  flesh  greenish-white,  melting,  sweet,  and  partially  perfumed ;  end  of  Sept. 
Poire  de  Preuilly.  i.  Guide  Prat.  in.  1876. 

Published  in  the  French  Revue  Horiicole,  1870.     Tree  vigorous  and  very  fertile.     This 
is  a  very  large  fruit  used  for  decorative  purposes.     In  form  it  is  similar  to  the  Bartlett; 
skin  yellow-green,  speckled;  flesh  breaking. 
Poke  de  Rateau.     i.  Noisette  Man.  Comp.  Jard.  2:532.     1860. 

Tree  very  vigorous  when  grafted  on  pear.  Fruit  very  large,  turbinate,  greenish- 
white,  reddish  and  sown  with  russet  dots  on  the  side  next  the  sun;  flesh  breaking,  slightly 
saccharine  and  perfumed;  eatable  raw,  and  good  for  cooking;  mid-Dec. 


504  THE  PEARS  OF  NEW  YORK 

Poire  Rigoleau.     i.  Mag.  Hort.  20:136.     1854. 

Introduced  in  1854  as  a  new  variety.     Origin  unknown.     Fruit  small,  nearly  globular; 
skin  thick,  greenish-yellow,  covered  with  russet  specks,  little  russet  at  either  stem  and 
calyx;  flesh  white,  tender,  juicy,  of  a  very  pleasant  flavor;  first  part  of  Nov. 
Poke  du  Roeulx.     i.  Guide  Prat,  104.     1876. 

On  trial  with  Messrs.  Simon-Louis,  Metz,  Lorraine,  in  1876;  it  was  published  in  the 
Revue  de  I' Arboriculture  in  France.     Fruit  medium,   pyriform,   short,   irregular,   yellow 
clouded  with  fawn;  flesh  yellowish,  very  melting,  exceedingly  juicy,  very  saccharine  and 
with  a  very  exquisite  perfume;  first;  latter  half  of  Sept. 
Poire  Souvenir  d'Hortoles  Pere.     x.  Pom.  France  4: No.  173,  PI.  173.     1865. 

A  variety  unpublished  previous  to  1865  but  cultivated  in  France,  where  it  had  already 
existed  for  more  than  sixty  years.  Fruit  small,  pyriform,  usually  growing  in  clusters 
strongly  attached  to  the  tree,  green,  dotted,  passing  to  yellow  and  washed  with  dark  bril- 
liant red  on  the  side  of  the  sun;  flesh  white,  firm,  melting,  slightly  gritty;  juice  abundant, 
with  a  strong  perfume  of  Muscatel;  good;  July. 
Poire  Thouin.  i.  Mas  Pom.  Gen.  6:177,  ng-  473-  1880. 

According  to  Diel,  Poire  Thouin  was  obtained  by  Van  Mons.  Fruit  medium,  ovate, 
more  or  less  short,  usually  symmetrical  in  contour,  largest  circumference  at  center;  skin  a 
little  thick  and  firm,  bright  green,  sprinkled  with  numerous  inconspicuous  spots  of  a  darker 
shade,  changing  to  pale  yellow,  and  washed  with  orange-red  on  the  side  next  the  sun  of 
well-exposed  fruits;  flesh  white,  coarse,  breaking,  full  of  saccharine  juice,  perfumed;  third, 
for  the  season  of  its  maturity;  early  Sept. 
Poire  de  Torpes.  i.  Guide  Prat.  107.  1876. 

Tree  hardy,  very  productive.     Fruit  rather  large,  globular,  yellow  stained  with  russet; 
flesh  fine,  melting;  good;  Oct.  to  Dec. 
Poire  des  Trois  Freres.     x.  Guide  Prat.  71,  308.     1876. 

A  wilding  found  near  Maizieres-les-Metz,  Fr.     It  was  propagated  by  Messrs.  Maline 
and  placed  in  commerce  in  1863.     Tree  vigorous,  very  fertile,  and  suitable  especially  for 
wind-blown  situations.     Fruit  medium,  long,   green;  flesh  whitish,  buttery,   sugary  an 
perfumed;  first;  end  of  Aug. 
Poire  des  Trois  Jours,     i.  Kenrick  Am.  Orch.  149.     1841. 

Trois  Jours.     2.  Cultivator,  340.     1847. 

Kenrick  says:  "  New  and  large;  beurre'e;  of  first-rate  excellence,  ripening  at  Paris  in 
November,  according  to  M.  Jamin." 

Poire  de  Vitrier.     i.  Duhamel  Trait.  Arb.  Fr.  2:139,  PI-  XLIV,  fig.  4.     1768.     2.  Leroy 
Diet.  Pom.  2:746,  fig.     1869. 

This  is  probably  a  variety  of  German  origin,  for  Valerius  Cordus,  who  was  a  native 
of  Hesse  and  died  in  1544,  spoke  of  it  as  abounding  in  Saxony,  in  the  suburbs  of  Eisleben, 
and  very  common  in  all  Germany.  Duhamel  du  Monceau  described  it  in  France  in  1768. 
Fruit  medium,  rather  regular-ovate,  wrinkled  and  mammillate  at  the  summit,  dull  yellow, 
much  clouded  over  with  gray-russet,  dotted  with  light  brown,  and  vermilioned  on  the  side 
toward  the  sun;  flesh  whitish,  watery,  semi-fine  and  semi-melting,  gritty  around  the  center; 
juice  sufficient,  sugary,  vinous,  slightly  musky;  second;  Nov.  and  Dec. 


THE    PEARS   OF    NEW    YORK  505 

Poire  du  Voyageur.     i.  Guide  Prat.  107,  311.     1876. 

Originated  by  M.  Boisbunel  of  Rouen,  Fr.     Tree  vigorous  and  fertile.     Fruit  medium, 
pyriform,  yellowish-green;  flesh  juicy,  granular  around  the  core;  third;  summer. 
Poirier  de  Jardin.     i.  Duhamel  Trait.  Arb.  Fr.  2:143,  PI.  XIX,  fig.  3.     1768. 

Garden  Pear.     2.  Downing  Fr.  Trees  Am.  770.     1869. 

Origin  unknown;  probably  French.  Fruit  large,  globular-oblate,  orange-shaped,  sur- 
face a  little  bossed,  on  the  side  of  the  sun  a  beautiful  deep  red,  spotted  with  golden-yellow, 
the  shaded  side  being  streaked  and  rayed  with  bright  red  on  yellow;  flesh  semi-breaking, 
a  little  coarse  and  somewhat  gritty  around  the  core;  juice  sugary  and  of  a  very  good  flavor; 
good;  Dec. 
Poiteau.  i.  Leroy  Diet.  Pom.  2:537,  fig.  1869. 

Raised  by  Van  Mons,  and  first  fruited  at  Louvain,  Bel.,  in  1823.  Fruit  above 
medium,  long-ovate,  variable  in  form,  sometimes  being  short-ovate  and  ventriculous, 
orange-yellow,  dotted  with  brown,  stained  with  greenish-russet  around  the  calyx  and 
stem,  and  mottled  with  the  same  on  the  cheek  next  the  sun;  flesh  whitish,  rather  coarse, 
melting,  gritty,  full  of  saccharine  juice,  sometimes  astringent,  without  pronounced  perfume; 
second;  Oct. 
Polish  Lemon,  i.  Am.  Pom.  Soc.  Rpt.  61.  1887. 

Known  as  Cytrymova  in  Poland.     It  was  received  in  1882  by  the  Iowa  State  Agri- 
cultural College,  and  was  subsequently  propagated  and  distributed  by  the  College. 
Polk.     i.  Mag.  Hort.  11:252.     1845. 

A  seedling  raised  by  H.  W.  Edwards,  New  Haven,  Conn.,  at  one  time  Governor  of 
that  state.     It  came  into  bearing  in  1844.     Fruit  larger  than  the  Seckel,  like  Bergamot  in 
form;  flesh  juicy,  melting,  subacid,  sweet  and  rich;  first;  Sept  to  Nov. 
Pollan.     i.  Downing  Fr.  Trees  Am.  834.     1869. 

A  Pennsylvania  pear.     Fruit  below  medium,  nearly  globular,  greenish-yellow,  with  a 
shade  of  brown  in  the  sun;  flesh  whitish,  a  little  coarse,  moderately  juicy,  vinous,  pleasant; 
good;  Aug. 
Pollvaskaja.     i.  Iowa  Hort.  Soc.  Rpt.  61.     1880. 

A  Russian  variety  growing  on  the  Iowa  State  College  Farm  in  1880,  and  having  thorny 
wood;  it  unites  very  imperfectly  with  the  apple.     It  shows  "  marked  traces  of  the  Chinese 
forms  of  the  pear  in  shape,  serration,  thickness  and  size  of  leaf,  and  in  the  peculiar  enlarged 
character  of  the  scaly  terminal  buds." 
Polnische  griine  Krautbirne.     i.  Dochnahl  Fw/zr.  Obstkunde  2:155.     1856. 

Galicia,    1819.     Fruit  small,   globular-flattened,   distorted,   grass-green    changing  to 
yellowish  grass-green  and  often  with  a  dark  blush  and  brown-russet  on  the  side  next  the 
sun;  scentless  skin;  flesh  coarse-grained,  melting,  vinous,  very  juicy,  acidulous;  second  for 
dessert,  first  for  household;  mid-Sept. 
Polnische  Seidenbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:145.     l85<>- 

Galicia,  1812.  Fruit  medium  to  large,  regular  in  form,  light  lemon-yellow,  often  rather 
blushed,  sprinkled  with  numerous  small,  prominent,  light  brown  and  often  greenish  dots; 
flesh  breaking,  and  coarse-grained,  sweet,  Muscatel  in  flavor;  third  for  dessert,  very  good 
for  household  purposes;  Sept. 


506  THE    PEARS   OF   NEW   YORK 

Pomeranzenbirn  von  Zabergau.     i.  Loschnig  Mostbirnen  go,  fig.     1913. 

A  perry  pear  found  in  Germany  and  Upper  Austria.     Fruit  laige,  globular-turbinate; 
skin  smooth,  shining,  of  a  light  leaf-green  changing  when  ripe  to  light  greenish-yellow, 
finely  dotted,  without  russet;  flesh  yellow-white,  rather  coarse-grained,  with  small  grits 
around  the  center,  very  juicy,  saccharine,  acidulous,  having  a  strong  scent;  Oct. 
Pomme  d'Ete.     i.  Leroy  Diet.  Pom.  2:539,  fig.     1869. 

The  origin  of  the  Pomme  d'Ete"  is  uncertain,  except  that  M.  Leroy  of  Angers  received 
it  from  the  old  garden  of  the  Horticultural  Society  of  Angers  about  1849.  Fruit  medium 
and  below,  globular,  much  flattened  and  similar  to  the  form  of  Cafllot  rosat  and  Naquette, 
yellow-ochre,  entirely  covered  with  gray  dots;  flesh  white,  fine  and  breaking,  watery, 
rather  granular  around  the  core;  juice  abundant,  saccharine,  sweet  and  very  musky; 
second;  end  of  Sept. 
Pope  Quaker,  i.  Downing  Fr.  Trees  Am.  834.  1869. 

Origin,  Long  Island,  N.  Y.     Fruit  very  fair,  medium-size,  oblong-pyriform,  smooth, 
yellow-russet;  flesh  melting,  juicy  and  pleasant;  hardly  good;  Oct. 
Pope  Scarlet  Major,     i.  Mag.  Hort.  3:15.     1837.     2.  Downing  Fr.  Trees  Am.  834.     1869. 

Origin,  Long  Island,  N.Y.      Fruit  nearly  large,  obovate,  yellow,  blushed  on  exposed 
side  with  bright  red;  flesh  white,  breaking,  rather  dry;  very  indifferent;  Oct. 
Portail.     i.  Miller  Card.  Diet.  3.     1807.     2.  Christ  Handb.  503.     1817. 

Origin  unknown  beyond  the  fact  that  it  was  discovered  in  the  old  province  of  Poitou, 
Fr.,  and  was  held  in  high  esteem  there.  Fruit  "  longer  than  it  is  round,"  greenish:  flesh 
yellowish,  dry,  gritty  and  hard  unless  in  very  favorable  seasons  and  upon  very  good  soil, 
but  may  at  times  be  tender  and  have  an  unforgetable  musky  aroma;  it  bakes  well;  Jan. 
to  Mar. 
Porter,  i.  Mass.  Hort.  Soc.  Rpt.  44.  1866. 

A  seedling  raised  by  S.  A.  Shurtleff,  Brookline,  Mass.      No.   16.     Fruited  in  1862 
Diameter  z\  inches,  melting,  sweet  and  juicy;  ripens  soundly;  good  market  pear;  Oct. 
Portingall.     i.  Parkinson  Par.  Ter.  592.     1629. 

"  The  Portingall  peare  is  a  great  peare,  but  more  goodly  in  shew  then  good  indeed." 
Posey.  i.  Am.  Pom.  Soc.  Rpt.  44.  1897. 

Found  in  a  fence  row  on  the  farm  of  Jacob  Grabel,  where  it  originated  about  1880. 
It  was  reported  by  A.  R.  Ryman,  Cedar  Grove,  Ind.     Fruit  medium,  pyriform,  moderately 
smooth,  lemon-yellow,  with  small  brown  spots;  flesh  whitish,  buttery,  mild  subacid;  good 
to  very  good;  Sept.  to  Dec. 
Prager  Scharerbirne.     i.  Oberdieck  Obst.  Sort.  321.     1881. 

Germany.     Fruit  medium  (3!  x  2\  in.),  ovate  and  pyriform,  smooth,  greenish  turning 
to  lemon-yellow  blushed  on  the  sunny  side,  very  finely  dotted;  flesh  yellowish-white,  tender, 
agreeably  aromatic  and  sweet;  first  for  kitchen  and  household  purposes;  Oct.  to  end  of 
Jan. 
Prairie  du  Pond.     I.  Downing  Fr.  Trees  Am.  835.     1869. 

Introduced  by  A.  H.  Ernst,  Cincinnati,  Ohio.  Fruit  small,  nearly  globular,  greenish- 
yellow,  with  many  brown  and  green  dots;  flesh  whitish,  moderately  juicy,  semi-melting, 
vinous,  astringent;  poor;  Sept. 


THE    PEARS   OF    NEW   YORK  507 

Pratt,     i.  Horticulturist  1:210,  fig.  58.     1846.     2.  Leroy  Diet.  Pom.  2:542,  fig.     1869. 

The  Pratt  pear  was  first  brought  into  notice  by  Owen  Mason,  Providence,  R.  I.,  who 
obtained  cions  from  the  original  tree  at  Scituate,  R.  I.,  and  distributed  them  in  the  spring 
of  1844.  It  appears  to  have  originated  at  Johnson,  R.  I.  Fruit  above  medium,  obovate, 
greenish-yellow,  sprinkled  with  numerous  gray  dots  and  russet  spots;  flesh  white,  tender, 
melting,  fine-grained,  abounding  with  saccharine,  well-flavored  juice;  second;  Sept. 
Pratt  Junior,  i.  Am.  Pom.  Soc.  Rpt.  151.  1862. 

Another  native  which  originated  on  the  same  farm  as  the  preceding  variety  and  named 
by  the  Rhode  Island  Society  in  order  to  designate  its  origin;  in  appearance  similar  to  Winter 
Nelis. 
Pratt  Seedling,     i.  Chico  Nurs.  Cat.  13.     1904. 

Originated  in  Salem,  Oregon,  with  Captain  Pratt.     Shape  and  color  of  Sheldon;  keeps 
until  Mar. 
Precilly.     i.  Downing  Fr.  Trees  Am.  835.     1869. 

Belgian.     Fruit  medium  to  large,   obovate-acute-pyriform,   greenish-yellow,   netted 
and  patched  with  russet  and  sprinkled  with  brown  dots;  flesh  yellowish- white,  coarse, 
breaking,  juicy;  good  for  cooking;  Oct. 
Precoce  de  Celles.     i.  Guide  Prat.  m.     1876. 

Described  by  Messrs.  Simon-Louis,  Metz,  Lorraine,  in  1876  as  a  new  variety  received 
from  Belgium.     Fruit  medium,  like  Bergamot  in  form;  very  good  in  quality  for  its  season; 
early  summer. 
Precoce  de  Jodoigne.     i.  Mas  Pom.  Gen.  5:101,  fig.  339.     1880. 

Obtained  by  M.  Gre"goire,  Jodoigne,  Brabant,  Bel.,  and  first  published  in  1865.  Fruit 
rather  small  or  nearly  medium,  ovate-pyriform,  regular  in  contour,  vivid  green  covered  with 
a  sort  of  whitish  bloom  and  sprinkled  with  green  dots  of  a  darker  shade,  changing  to  yellow 
and  occasionally  tinged  with  red  on  the  side  of  the  sun;  flesh  whitish,  fine,  buttery,  melting, 
full  of  sweet  juice,  saccharine  but  not  highly  flavored;  fairly  good  quality;  July. 
Precoce  de  Tivoli.  i.  Guide  Prat.  102.  1876. 

Fruit  medium,  pyriform,  pale  yellow,  flesh  white,  gritty,  semi-breaking,  saccharine; 
good;  Aug. 
Precoce  de  Trevoux.     i.  Cat.  Cong.  Pom.  France  328.     1906. 

Obtained  by  M.  Treyve,  TreVoux,  Ain,  Fr.,  and  first  published  in  1862.  Fruit  full 
medium  size,  pyriform-truncate,  fine  and  tender  skin  of  a  vivid  yellow,  very  finely  dotted 
with  green  and  washed  and  streaked  with  carmine  on  the  side  next  the  sun;  flesh  white,  fine, 
melting,  juicy,  sugary  and  richly  flavored,  agreeable  perfume;  good  to  very  good;  beginning 
of  Aug. 
Precoce  Trortier.  i.  Rev.  Hort.  352.  1912. 

A  French  pear  described  by  M.  de  la  Bastie  in  the  Journal  of  the  Pomological  Society 
of  France  in  1890.  Fruit  medium  or  a  little  above  medium,  turbinate-ventriculous;  at 
first  the  skin  is  a  very  bright  green  changing  to  pale  yellow  with  some  green  mark- 
ings, and  blushed  with  somber  red  on  the  side  next  the  sun,  dotted  with  brown;  flesh 
white,  semi-fine,  nearly  melting,  juicy,  saccharine,  agreeably  perfumed;  good  to  very  good; 
mid-July. 


508  THE    PEARS    OF    NEW   YORK 

Premature,     i.  Kenrick  Am.  Orch.  157.     1832. 

Originated  in  Scotland  about  1830.  Fruit  below  medium;  flesh  very  juicy  and 
delicious,  superior  to  the  Crawford,  of  Scotland,  reputed  a  most  superior  early  fruit ;  early 
Aug. 

Premices  d'Ecully.     i.  Leroy  Diet.  Pom.  2:544,  fig.     1869.    2.  Hogg  Fruit  Map.  632. 
1884. 

Obtained  by  M.  Luizet,  a  nurseryman  at  Ecully-lez-Lyon,  Rhone,  Fr.,  from  a  bed  of 
mixed  seeds  made  in  1847.  Fruit  rather  large,  irregular  ovate,  round  and  bossed,  yellow, 
with  here  and  there  a  green  tinge,  thickly  spotted  and  stained  with  small  blotches  of  brown- 
russet;  flesh  tender,  whitish,  fine,  melting,  juicy,  easily  becoming  soft,  sweet,  saccharine, 
with  a  flavor  of  musk;  Sept. 
Premices  de  Wagelwater.  i.  Downing  Fr.  Trees  Am.  836.  1869. 

Fruit  below  medium,  globular-obovate-pyriform,  sides  unequal,  yellow  with  a  few 
traces  of  russet  and  thickly  sprinkled  with  brown  dots;  flesh  whitish,  melting,  juicy,  very 
sweet;  good  to  very  good;  Oct. 
Premier,     i.  Hogg  Fruit  Man.  632.     1884. 

Raised  at  the  Royal  Garden,  Frogmore,  Eng.,  and  first  exhibited  in  1871.  Fruit 
above  medium,  oblong,  terminating  abruptly  and  bluntly  at  the  stalk,  undulating  in  out- 
line and  contracted  with  a  waist  at  the  middle ;  skin  covered  with  cinnamon-colored  russet ; 
flesh  semi-melting,  very  juicy,  sweet,  and  brisk,  with  a  flavor  resembling  pineapple;  good; 
Nov. 
Premier  President  Metivier.  i.  Leroy  Diet.  Pom.  2:545,  fig.  1869. 

A  variety  raised  in  Leroy's  nurseries  at  Angers,  Fr.,  in  1867.  Fruit  above  medium  or 
large,  globular,  flattened  at  the  poles,  more  enlarged  on  one  side  than  on  the  other;  skin 
rough,  grass-green,  dotted  and  veined  with  olive-russet  on  the  shaded  side,  and  bronzed 
and  dotted  with  bright  fawn  on  the  face  exposed  to  the  sun;  flesh  very  white,  melting,  fine 
or  semi-fine,  free  from  granulations,  very  juicy,  acidulous,  highly  saccharine,  with  delicious 
perfume  and  flavor;  first;  Oct. 
Present  de  Van  Mons.  i.  Leroy  Diet.  Pom.  2:546,  fig.  1869. 

A  seedling  of  Van  Mons  raised  at  Louvain,  Bel.,  but  which  first  fruited  with  General 
Delaage  at  Angers,  Fr.,  in  1844.  Fruit  large,  turbinate,  shortened  and  ventriculous  in 
its  lower  part,  very  much  narrowed  and  slightly  constricted  at  the  top  which  is  rarely  very 
obtuse,  lemon-yellow,  strewn  with  large  gray  dots,  fully  colored  with  dull  red  on  the  side 
exposed  to  the  sun;  flesh  white,  fine,  or  semi-fine,  melting,  gritty  below  the  core;  juice 
abundant;  saccharine,  sourish  and  vinous,  with  an  aromatic  flavor;  first;  Feb.  to  Apr. 
President,  i.  Mass.  Hort.  Soc.  Rpt.  44.  1865.  2.  Downing  Fr.  Trees  Am.  836.  1869. 

A  seedling  raised  by  S.  A.  Shurtleff,  Brookline,  Mass.,  and  fruited  in  1861.  Fruit  very 
large,  globular-obovate,  somewhat  irregular;  skin  slightly  rough,  greenish-yellow,  pale  red 
in  the  sun,  considerable  russet  next  the  base  of  the  stalk  and  traces  of  russet  and  con- 
spicuous dots  all  over;  flesh  yellowish-white,  rather  coarse,  melting,  juicy,  slightly  vinous; 
good;  early  Nov. 
President  Barabe.  i.  Guide  Prat.  97.  1895.  2.  Bunyard  Handb.  Hardy  Fr.  193.  1920. 

First  fruited  in  1870  from  a  seed  of  Bergamotte  Esperen  with  M.  Sannier,  Rouen,  Fr. 


THE  PEARS  OF  NEW  YORK  5OQ 

Fruit  medium  to  below,  short-turbinate,  deep  golden  in  color;  flesh  white,  fine,  melting, 
a  little  acid,  juicy  and  of  exquisite  flavor;  Jan.  to  Mar. 

President  de  la  Bastie.     i.  Mathieu  Nom.  Pom.  265.     1889.    2.  Cat.  Cong.  Pom.  France 
330,  fig.     1906. 

Originated  with  M.  Boisselot,  Nantes,  Fr.     Fruit  large,  shape  of  Bartlett;  flesh  white, 
fine,  melting;  good  to  very  good;  Feb.  and  Mar. 
President  Boncenne.     i.  Guide  Prat.  97.     1895. 

On  trial  with  Messrs.  Simon-Louis,  Metz,  Lorraine,  in  1895.  This  firm  had  received 
it  from  Poitiers.  Tree  very  vigorous  and  makes  a  shapely  pyramid.  Fruit  medium, 
pyramidal,  greenish,  slightly  blushed  with  red  on  the  side  next  the  sun;  flesh  white,  semi- 
fine,  melting,  very  juicy,  perfumed,  saccharine  and  with  a  flavor  of  almond;  beginning  of 
Sept. 
President  Campy,  i.  Guide  Prat.  102.  1876. 

On  trial  with  Messrs.  Simon-Louis,  Metz,  Lorraine,  in  1876  and  stated  to  have  been 
received  from  Belgium. 
President  Clark,     i.  Am.  Pom.  Soc.  Rpt.  98.     1881. 

This  was  a  hybrid  produced  from  the  crossing  of  Seckel  with  Belle  Lucrative.  It  was 
raised  by  Francis  Dana,  who,  before  he  died,  put  several  seedlings  into  the  hands  of 
Colonel  Stone,  Dedham,  Mass.,  saying  he  thought  there  might  be  some  very  good  varieties 
among  them.  This  variety  was  among  them,  and  was  named  after  the  first  President 
of  the  Massachusetts  Agricultural  College.  Fruit  full  medium,  turbinate,  somewhat  irregu- 
lar and  variable,  clear  lemon-yellow,  with  a  carmine  cheek  next  the  sun;  flesh  white,  fine- 
grained, very  melting,  juicy,  slightly  astringent,  sweet  and  rich;  very  good  to  best;  a  little 
later  in  season  than  Bartlett. 
President  Couprie.  I.  Guide  Prat.  102.  1876. 

French.     Fruit  medium,  oval;  flesh  yellow,  very  tender,  melting,  juicy,  highly  saccha- 
rine and  perfumed;  Sept.  and  Oct. 
President  Deboutteville.     i.  Guide  Prat.  102.     1876. 

Published  by  M.  Boisbunel.     On  trial  with  Messrs.  Simon-Louis,  Metz,  Lorraine,  in 
1876.     Fruit  rather  large;  first;  Dec. 
President  Dr.  Ward.     i.  N.  J.  Hort.  Soc.  Rpt.  157.     1905. 

Awarded  a  premium  by  the  New  Jersey  Horticultural  Society  in  1905. 
President  d'Estaintot.     i.  Guide  Prat.  in.     1876. 

Obtained  at  Rouen,  Fr.,  from  a  seed  of  Soldat-Laboureur,  and  published  by  Collette. 
The  fruit  is  of  first  quality  and  is  in  season  from  Aug.  to  Oct. 
President  Felton.     i.  Downing  Fr.  Trees  Am.  836.     1869. 

Originated  with  W.  D.  Brinckle",  Philadelphia,  Pa.     Fruit  medium,  globular-oblate, 
pale  yellow,  with  a  crimson  cheek  in  sun,  nettings  and  tracings  of  russet,  and  many  brown 
and  gray  dots;   flesh  fine,  juicy,  yellowish-    semi-melting,  slightly  vinous,  sweet;  good; 
Oct. 
President  Fortier.     i.  Guide  Prat.  98.     1895. 

Obtained  by  M.  Sannier,  Rouen,  Fr.     Fruit  medium,  ovate,  slightly  swelled;  flesh 
white,  very  fine,  melting,  sugary,  perfumed ;  Jan.  to  Apr. 


5IO  THE    PEARS   OF   NEW   YORK 

President  Heron,     i.  Rev.  Hort.  6.     1897. 

A  new  pear  placed  on  the  market  in  1897  by  Arsene  Sannier,  a  nurseryman  at  Rouen, 
Fr.  Fruit  medium;  form  recalling  that  of  Urbaniste,  obovate  or  oblong-obovate;  flesh 
very  fine,  juicy,  and  perfumed. 

President  Mas.     i.    Downing  Fr.    Trees  Am.   836.     1869.     2.   Cat.   Cong.  Pom.  France 
333,  fig.     1906. 

First  reported  in  1865  as  having  been  raised  by  M.  Boisbunel,  horticulturist  at  Rouen, 
Fr.,  and  adopted  by  the  Pomological  Congress  of  France.  Fruit  large,  sometimes  very 
large,  ovate-conic-obtuse  and  bossed  round  the  stalk;  skin  rough,  yellowish-green,  much 
dotted  with  russet,  marbled  with  fawn  around  the  eye;  flesh  whitish,  fine,  melting,  juicy 
with  a  sugary  flavor,  vinous  and  very  pleasantly  perfumed;  very  good;  Nov.  to  Jan. 
President  Muller.  i.  Guide  Prat.  102.  1876. 

Published  by  M.  Gre"goire,  Jodoigne,  Brabant,  and  on  trial  with  Messrs.  Simon- 
Louis,  Metz,  Lorraine,  in  1876.     Fruit  large;  first;  Nov. 
President  Olivier,     i.  Guide  Prat.  m.     1876. 

Gained  by  M.  Gre"goire,  Jodoigne,  Bel.,  not  long  previous  to  1876. 
President  d'Osmonville.     i.  Leroy  Diet.  Pom.  2:547,    fig.     1869.    2.  Bunyard  Handb. 
Hardy  Fr.  194.     1920. 

This  variety  was  a  posthumous  gain  of  M.  Le"on  Leclerc,  Laval,  Fr.,  in  1834,  an  amateur 
well  known  among  French  pomologists.  Fruit  medium,  ovate-pyriform;  skin  smooth, 
fine  and  tender,  very  pale  green  changing  to  pale  yellow,  more  golden  on  the  side  of  the  sun, 
or  occasionally  washed  on  the  more-exposed  fruits  with  a  suggestion  of  rosy  red ;  flesh  yellow, 
very  fine,  entirely  melting,  filled  with  saccharine  juice,  vinous,  and  penetrated  with  a 
lively  musk  flavor;  first;  Oct. 
President  Parigot.  i.  Leroy  Diet.  Pom.  2:548,  fig.  1869. 

A  variety  originated  by  Count  Nouhes  near  Pauzauges  in  the  Vendee,  Fr.,  where  the 
seedling  gave  its  first  fruit  in  1852.  Fruit  above  medium,  long-conic,  narrowed  in  its  upper 
part  and  bossed;  skin  rather  rough,  orange-yellow,  dotted  with  greenish-gray  and  exten- 
sively washed  with  clear  gray;  flesh  whitish,  semi-fine,  melting,  watery,  granular  around 
the  core;  juice  abundant,  very  saccharine,  vinous  and  with  a  delicious  flavor;  first; 
Oct. 
President  Payen.  i.  Leroy  Diet.  Pom.  2:549.  1869. 

This  pear  issued  in  1860  from  a  seed  bed  made  by  M.  Briffaut,  SeVres,  Fr.     It  was 
awarded  a  silver  medal  in  1861  by  the  Horticultural  Society  of  Paris.     Fruit  medium, 
long-pyriform,  golden-russet  sometimes  washed  with  a  red  blush;  flesh  fine,  melting,  juicy, 
saccharine,  perfumed,  and  of  good  flavor;  of  moderate  merit;  beginning  of  winter. 
President  Pouyer-Quertier.     i.  Guide  Prat.  in.     1876. 

A  French  pear  dedicated  to  a  President  of  the  Horticultural  Society  of  Rouen.     Fruit 
medium,  rather  long,  covered  with  gray-russet;  flesh  very  fine,  juicy,  saccharine;  first; 
Dec.  and  Jan. 
President  Royer.     i.  Leroy  Diet.  Pom.  2:549,  fig.     1869. 

M.  Xavier  Gre"goire,  the  Belgian  tanner  of  Jodoigne,  obtained  this  pear  in  1762  when 
it  fruited  for  the  first  time.  Fruit  medium ;  form  recalling  that  of  the  quince,  very  bossed, 


THE  PEARS  OF  NEW  YORK  511 

rather  obtuse,  base  flat,  bright  yellow,  dotted,  streaked  and  mottled  with  russet  and 
extensively  washed  with  tender  rose  on  the  side  of  the  sun;  flesh  fine,  firm  although  quite 
melting,  rather  granular  at  core;  juice  abundant,  saccharine,  highly  perfumed,  possessing 
a  slight  acidity  which  renders  it  agreeable  and  refreshing;  first;  Oct. 
President  Le  Sant.     i.  Guide  Prat.  102.     1876. 

Tree  vigorous  and  fertile.     Fruit  medium,  Bergamot-shaped;  skin  oily,  symmetrical, 
yellow  dotted  with  fawn;  flesh  fine,  melting,  juicy,  saccharine,  with  an  agreeable  aroma; 
first;  Oct.  and  Nov. 
President  Watier.     i.  Guide  Prat.  98.     1895. 

Obtained  about  1880  by  the  Chevalier  de  Biseau  d'Hauteville,  at  Binche,  Bel.     Fruit 
long-gourd-shaped;  flesh  salmon-colored,  melting,  saccharine,  well-flavored;  Nov. 
Presidente  Senente.     i.  Guide  Prat.  98.     1895. 

Obtained  by  M.  Sannier,  Rouen,  Fr.     On  trial  in  1895.     Tree  healthy,  of  moderate 
vigor  and  pyramidal.     Fruit  small  to  medium,  globular-oblate;  flesh  melting,  perfumed, 
very  juicy  with  a  pleasant  acidity;  Dec.  and  Jan. 
Prevost.     i.  Leroy  Diet.  Pom.  2:552,  fig.     1869.     2.  Hogg  Fruit  Man.  633.     1884. 

Obtained  by  Alexandre  Bivort,  director  of  the  nurseries  of  the  Society  Van 
Mons  at  Geest-Samt-Re"my,  Jodoigne,  Bel.,  in  1847.  Fruit  above  medium,  rather 
irregular-ovate,  bossed,  often  much  swelled  in  the  lower  half,  lemon-yellow  or  golden, 
dotted  and  a  little  speckled  with  bright  maroon,  carmined  on  the  cheek  .turned  to  the 
sun;  flesh  white,  semi-fine  and  semi-melting,  having  a  pleasant  muscat  flavor;  second;  Jan. 
to  Mar. 
Pricke.  i.  Parkinson  Par.  Ter.  593.  1629. 

"  The  peare  pricke  is  very  like  unto  the  Greenfield  peare,  being  both  faire,  great,  and 
good." 
Primating.     I.  Parkinson  Par.  Ter.  592.     1629. 

Mentioned  by  John  Parkinson  in  1629,  as  "  a  good  moist  peare,  and  early  ripe." 
Prince  Albert,     i.  Pom.  France  4:No.  141,  PI.  141.     1865.    2.  Downing  Fr.  Trees  Am. 
836.     1869. 

This  was  a  seedling  of  the  eighth  generation  raised  by  Van  Mons  at  Louvain,  Bel., 
sown  about  1840.  Fruit  medium,  conic,  obtuse  and  irregular,  often  contorted,  sides  unequal, 
greenish,  striped  and  dotted  with  fawn,  washed  with  russet  around  the  stem;  flesh  white, 
semi-fine  and  semi-breaking,  gritty;  juice  abundant,  saccharine,  aromatic,  rather  savory; 
second;  Nov.  and  Dec. 
Prince  Harvest,  i.  Downing  Fr.  Trees  Am.  837.  1869. 

Raised  by  William  Prince,  Flushing,  L.  I.,  N.  Y.     Fruit  small,  ovate-pyriform,  pale 
yellow,  rarely  a  brownish  blush,  red  cheek  in  the  sun,  sprinkled  with  brown  dots,  and  some- 
times patched  with  russet;  flesh  white,  firm,  breaking,  moderately  juicy,  sweet,  slightly 
musky;  good;  end  of  July. 
Prince  Imperial,     i.  Guide  Prat.  65.     1876. 

Obtained  by  M.  Gre"goire,  Jodoigne,  Brabant,  Bel.,  in  1850.  Tree  vigorous  and  fertile. 
Fruit  large,  ovate,  bright  yellow  all  over;  flesh  salmon-colored,  buttery,  rather  juicy,  saccha- 
rine and  having  an  agreeable  perfume;  first;  Oct.  and  Nov. 


512  THE    PEARS   OF   NEW   YORK 

Prince  Imperial  de  France,     i.  Leroy  Diet.   Pom.  2:554,  fig.     1889.     2.  Downing  Fr. 
Trees  Am.  837.     1869. 

M.  Gregoire,  the  well-known  Belgian  seedsman,  obtained  this  variety  at  Jodoigne  in 
1850  from  seed  of  Pastorale  sown  in  1835.  Fruit  above  medium,  irregular-ovate  and  rather 
swelled,  having  one  side  usually  more  enlarged  than  the  other,  bright  green,  dotted, 
streaked,  patched  and  spotted  with  fawn-russet;  flesh  white,  fine,  juicy,  melting,  slightly 
gritty  below  the  core;  juice  abundant,  refreshing,  saccharine,  acidulous,  perfumed;  first; 
Sept. 
Prince  de  Joinville.  i.  Downing  Fr.  Trees  Am.  837.  1869. 

Belgian;  first  fruited  in  1848.  Fruit  medium,  globular,  green  changing  to  golden 
yellow,  with  a  vivid  blush  on  the  cheek  next  the  sun,  brown  spots  and  some  russet;  flesh 
yellowish-white,  semi-fine,  melting,  acidulous,  sweet,  agreeably  aromatic;  first  for  dessert, 
household  and  market;  Nov. 

Prince  Napoleon,     i.  Leroy  Diet.   Pom.  2:556,  fig.     1869.     2.  Downing  Fr.   Trees  Am. 
837.     1869.  . 

Raised  by  M.  Boisbunel,  Rouen,  Fr.,  from  seed  of  the  Passe  Crassane  in  1864.  Fruit 
medium  and  sometimes  above,  globular,  rarely  regular  and  often  mammillate  at  the  top, 
olive-yellow,  covered  largely  with  mottlings  of  brown  and  sprinkled  with  indistinct  gray 
dots;  flesh  white-greenish  or  yellowish,  semi-fine,  semi-melting;  juice  sufficient,  saccharine, 
vinous,  with  a  delicate  perfume;  first;  Feb.  and  Mar. 
Prince  d'Orange.  i.  Mag.  Hort.  21:146.  1855. 

Raised  by  Van  Mons  at  Louvain  and  numbered  891  in  his  Catalog  of  1823,  second  and 
third  series,  and  regarded  by  J.  de  Jonghe,  Brussels,  as  one  of  Van  Mons'  more  remarkable 
fruits ;  form  and  flavor  of  Passe  Colmar. 
Prince  de  Printemps.     i.  Kenrick  Am.  Orch.  198.     1832. 

A  Flemish  pear  imported  by  a  Mr.  Braddick  in  1819.     Fruit  small,  turbinate,  green; 
flesh  buttery,  sweet;  good;  very  late. 
Prince  Saint-Germain,     i.  Downing  Fr.  Trees  Am.  447,  fig.  207.     1845. 

Raised  by  William  Prince,  Flushing,  Long  Island,  N.  Y.,  and  known  also  as  Brown 
Saint  Germain.     Fruit  medium,  obovate  inclining  to  oval-pyriform,  green  nearly  covered 
with  brownish-russet  and  blushed  with  dull  red  on  the  side  next  the  sun;  flesh  yellowish- 
white,  melting,  juicy,  with  a  vinous  and  very  agreeable  flavor;  very  good;  Nov.  to  Mar. 
Prince  Seed  Virgalieu.     i.  Mas  Pom.  Gen.  7:163,  fig.  562.     1881. 

Origin  unknown.  Fruit  medium,  turbinate-conic  and  ventriculous,  usually  regular  in 
form,  pale  green,  slightly  tinted  with  yellow,  sprinkled  with  brownish-gray  dots,  small 
but  numerous;  at  maturity  the  basic  green  becomes  brilliant  lemon-yellow  and  the  side 
exposed  to  the  sun  washed  with  pale  red;  flesh  white,  fine,  buttery,  very  melting;  juice  suffi- 
cient, saccharine;  good;  Oct. 
Princess,  i.  Jour.  Hort.  N.  S.  3:260.  1882.  2.  Bunyard  Handb.  Hardy  Fr.  194.  1920. 

Raised  by  Messrs.  Rivers,  Sawbridgeworth,  Eng.,  from  seed  of  Louise  Bonne  de  Jersey. 
Growth  compact,  upright,  free  bearer,  valuable  for  market  culture,  and  one  to  be  depended 
upon  in  poor  seasons;  fine  as  a  cordon.  Fruit  medium,  long-pyriform,  tapering  almost  to 
stalk,  not  very  symmetrical,  smooth  and  shining,  rarely  russety,  green  and  pale  green  with 


THE  PEARS  OF  NEW  YORK  513 

a  brownish  tinge,  dark  green  dots  under  the  skin;  flesh  white,  juicy  and  melting,  briskly 
acid;  very  good;  Oct.  to  Christmas,  rather  variable  in  season. 
Princess  Maria,     i.  Downing  Fr.  Trees  Am.  580.     1857. 

A  seedling  from  Van  Mons.  Fruit  medium  or  below,  pyramidal,  yellow,  considerably 
covered  with  rough,  dull  russet,  and  thickly  sprinkled  with  dots;  flesh  whitish,  rather 
coarse,  juicy,  melting,  vinous,  aromatic;  good;  Sept. 

Princesse  Charlotte,     i.  Leroy  Diet.  Pom.  2:558,  fig.     1869.    2.  Hogg  Fruit  Man.  633. 
1884. 

A  pear  raised  in  1846  by  Major  Espe"ren,  Mechlin,  Bel.  Fruit  medium,  variable  in 
form,  much  bossed  and  rather  contorted,  turbinate-obtuse  to  globular-ovate,  grass-green 
with  brown  or  orange  glow  on  the  sunny  side,  dotted  and  marbled  with  russet;  flesh  white, 
semi-fine,  semi-melting,  watery  and  gritty,  but  juicy,  saccharine,  acidulous,  with  a  fine 
aroma;  a  fine  pear,  evidently  of  the  Passe  Colmar  race,  but  quite  distinct  from  that  variety; 
Nov.  and  later. 
Princesse  Marianne,  i.  Leroy  Diet.  Pom.  2:559,  fig.  1869. 

Calebasse  Princesse  Marianne.     2.  Ann.  Pom.  Beige  5:67,  fig.     1857. 

Although  very  similar  in  color  and  form,  this  pear  is  distinct  from  Calebasse  Bosc  with 
which  it  has  been  confused.  It  was  obtained  by  Van  Mons  at  the  Fide'lite'  nursery  near 
Brussels  before  1817  from  a  graft  of  a  wilding.  Fruit  large,  pyriform  and  gourd-shaped, 
swelled  in  its  lower  part,  more  or  less  contracted  near  the  summit  and  not  very  obtuse; 
skin  rough,  greenish-russet,  dotted  with  clear  gray  and  marbled  or  speckled  with  brown, 
flesh  white  or  semi-fine,  melting,  some  grit  around  the  core,  juicy,  very  saccharine,  vinous 
and  with  a  highly  delicate  aroma;  first;  Oct. 
Princesse  d'Orange.  i.  Leroy  Diet.  Pom.  2 : 560.  1869.  2.  Hogg  Fruit  Man.  634.  1884. 

According  to  Van  Mons  this  was  found  by  Count  de  Coloma  in  the  garden  of  the 
Riches-Claires  Nunnery  at  Mechlin,  Bel.,  about  1788,  but  remained  unnamed  for  forty 
years.  Fruit  medium,  globular  or  globular-ovate,  bossed,  seldom  very  regular  in  form, 
lemon-yellow,  largely  covered  with  reddish-brown  russet,  and  more  or  less  carmined  on 
the  side  next  the  sun;  flesh  white  and  fine,  melting  or  semi-melting,  juicy,  vinous, 
saccharine,  slightly  perfumed  with  anis;  a  first-class  dessert  pear;  Oct. 
Princiere.  i.  Leroy  Diet.  Pom.  2:562,  fig.  1869. 

Of  uncertain  origin.  Leroy  received  it  in  1864  from  Charles  Baltet,  Troyes,  Fr.,  who 
also  described  it  in  the  Revue  Horticole  that  year.  Fruit  above  medium,  globular,  irregu- 
lar, bossed,  often  much  contorted  and  usually  mammillate  at  the  summit,  golden  yellow 
or  bright  yellow  covered  all  over  with  large  russet  dots,  streaked  with  fawn  around  the 
calyx;  flesh  white,  fine,  melting,  full  of  juice,  only  slightly  saccharine,  vinous  and  slightly 
aromatic;  second;  Oct. 
Priou.  i.  Leroy  Diet.  Pom.  2:563,  figs.  1869. 

This  pear  which  is  one  of  the  best  ripening  in  spring-time  was  made  known  in  1863  by 
M.  Priou,  a  miller  at  Rondard,  near  Brissac,  Maine-et-Loire,  Fr.  The  parent  tree  stood 
in  an  open  pasturage,  and  was  then  about  fifty  years  old.  Fruit  above  medium,  rather 
inconstant  in  form,  globular-ovate,  irregular,  bossed,  mammillate  at  the  summit,  and 
pentagonal  at  its  base  or  almost  completely  globular,  bright  yellow,  dotted  and  streaked  with 
33 


514  THE    PEARS   OF   NEW   YORK 

gray-russet;  flesh  white,  fine  and  juicy,  melting,  slightly  gritty  at  the  center,  saccharine, 
agreeably  acid,  with  a  delicious  perfume;  first;  May. 
Professeur  Barral.     i.  Leroy  Diet.  Pom.  2:565,  fig.     1869. 

M.  Boisselot,  Nantes,  Fr.,  a  well  known  seedsman,  obtained  this  pear  from  seeds 
of  Bartlett,  in  1862.  Fruit  very  large,  globular,  rather  irregular  and  bossed;  skin  thick, 
orange-yellow,  dotted  with  gray  and  lightly  washed  with  bright  russet  on  the  exposed  side; 
flesh  whitish,  fine  or  semi-fine,  melting,  watery;  juice  abundant,  sugary,  vinous,  acidulous 
and  full  of  flavor;  first;  Oct.  and  beginning  of  Nov. 
Professeur  Bazin.  i.  Rev.  Hort.  494.  1898. 

A  posthumous  variety  raised  from  a  seed  bed  of  M.  Tourasse  and  placed  on  the  market 
in  1898  by  M.  Baltet,  Troyes,  Fr.  Fruit  large,  often  very  large,  pyramidal,  ventriculous 
at  the  middle,  water-green,  passing  to  lemon-yellow,  mottled  with  fawn-brown;  flesh 
extremely  fine  and  melting,  juicy,  saccharine,  with  a  delicate  perfume;  very  good;  Dec. 
and  Jan. 

Professeur  Dubreuil.     i.  Pom.  France  3: No.  97,  PI.  97.     1865.     2.  Hogg  Fruit  Man.  634. 
1884. 

Obtained  by  M.  Dubreuil,  professor  of  horticulture,  from  a  bed  of  seeds  of  Louise- 
Bonne  de  Jersey  made  at  the  Botanical  Garden  of  Rouen  in  1840.  Fruit  medium, 
pyriform,  more  or  less  swelled;  skin  rather  thick,  oily,  green  changing  to  lemon-yellow, 
dotted  with  russet  and  carmined  on  the  side  of  the  sun;  flesh  white,  fine,  buttery,  full  of 
sugary  juice,  with  an  agreeable  perfume;  first;  end  of  Aug.  and  early  Sept. 
Professeur  Grosdemange.  i.  Baltet  Cult.  Fr.  340,  342,  fig.  243.  1908. 

Fruit  large,  obovate-pyriform;  coloring  bright  yellow  with  vermilion  blush;  flesh  of 
good  quality;  Jan.  to  Mar. 
Professeur  Hennau.     i.  Ann.  Pom.  Beige  8:77,  fig.     1860. 

M.  Xavier  Gre"goire,  a  tanner  at  Jodoigne,  Bel.,  obtained  this  variety  from  seed. 
Fruited  in  1860.  Fruit  above  medium,  ovate,  more  or  less  irregular,  swelled  and  bossed, 
often  a  little  contorted  in  its  lower  part,  olive-yellow  dotted  with  ashen  gray,  veined  or 
speckled  with  fawn  and  washed  with  golden  russet  on  the  cheek  exposed  to  the  sun;  flesh 
white,  rather  coarse,  semi-melting,  watery,  very  granular  around  the  center;  juice  abundant, 
saccharine,  tartish,  delicate  although  slight  perfume;  second;  Nov. 
Professeur  Hortoles.  i.  Guide  Prat.  57.  1895. 

Raised  by  M.  F.  Morel,  a  horticulturist  at  Lyons,  Fr.     Tree  vigorous  and  fertile, 
suitable  for  all  forms  of  growth.     Fruit  rather  large,   pyriform-ventriculous,   greenish- 
yellow,  blushed  with  brownish-red  on  the  side  next  the  sun;  flesh  white,  fine,  melting, 
very  juicy;  first;  Sept.  and  Oct. 
Professeur  Opoix.     i.  Rev.  Hort.  532,  fig.     240.     1901. 

A  seedling  from  the  establishment  of  Baltet  Brothers,  Troyes,  Fr.     Reported  in  1901. 
Fruit  rather  large,  globular,  slightly  oval,  a  little  bossed,  bright  green  passing  to  whitish- 
yellow,  dotted  with  brown;  flesh  fine,  yellow-butter  tinted,  very  juicy,  melting,  saccharine, 
with  a  pleasant  aromatic  perfume:  excellent;  Jan.  to  Mar. 
Professeur  Willermoz.     i.  Guide  Prat.  98.     1895. 

Obtained  by  M.  Joanon  at  Saint-Cyr  near  Lyons,  Fr.     Fruit  large  or  rather  large, 


THE  PEARS  OF  NEW  YORK  515 

pyriform  ventriculous;  flesh  very  fine,  juicy,  melting,  saccharine  and  perfumed;  Aug.  and 

Sept. 

Prud'homme.     i.  Guide  Prat.  98.     1895. 

Published  in  the  Journal  of  the  National  Society  of  Horticulture  of  France  in  1875. 
Tree  vigorous  and  very  fertile.     Flesh  saccharine,  very  sprightly;  Sept.  to  Dec. 
Pudsey.     i.  Am.  Pom.  Soc.  Rpt.  97.     1875. 

A  native  of  Nova  Scotia  which  compares  "  favorably  in  flavor,  richness,  and  other 
qualities  with  some  of  the  most  popular  sorts  at  present  cultivated." 
Puebla.     i.  Leroy  Diet.  Pom.  2:568,  fig.     1869. 

A  seedling  of  M.  Andre"  Leroy,  Angers,  Fr.,  reported  in  1863.  Fruit  large,  ovate,  rather 
ventriculous  and  much  bossed,  with  one  side  nearly  always  less  swelled  than  the  other; 
skin  thick  and  rough,  yellow,  covered  with  large  patches  of  russet  and  grayish  dots;  flesh 
very  white  and  very  fine,  melting,  with  some  grit  at  the  center,  full  of  sugary  juice,  with 
an  acid  taste  and  agreeable  perfume;  first;  Oct. 
Pulsifer.  i.  Horticulturist  8:460,  fig.  1853. 

Dr.  John  Pulsifer  of  Hennepin,  111.,  in  the  spring  of  1843  planted  in  his  garden  a  pear 
•seed  which  produced  a  tree  bearing  fruit  of  great  merit.  An  early  and  prolific  bearer, 
hardy,  vigorous.  Fruit  hardly  medium,  pyriform,  dull  golden-yellow,  covered  with  an 
open  network  of  slight  russet;  flesh  white,  melting,  juicy,  sweet,  and  delicious,  much  like 
Louise  Bonne  de  Jersey,  but  superior  to  it;  Aug. 
Pushkin.  I.  Am.  Pom.  Soc.  Rpt.  135.  1920. 

Pyrus  ovoidea  x  R.  &  K.  533,  a  Russian  pear.     Originated  by  N.  E.  Hansen,  Brookings, 
S.  D.,  and  introduced  by  him  in  1919. 
Queen  Jargonelle,     i.  Card.  Chron.  3d  Ser.  2:369.     1887. 

Of  unknown  origin  but  it  appears  to  have  been  disseminated  by  the  Rev.  W.  Kingsley, 
Thirsk,  Yorkshire,  Eng.     Fruit  soft,  juicy  and  agreeable;  Aug. 
Queen  Victoria,     i.  Hogg  Fruit  Man.  635.     1884. 

Raised  by  Mr.  W.  Willison,  a  florist  at  Whitby,  Yorkshire,  Eng.     Fruit  medium,  obo- 
vate,  even  in  its  contour,  greenish-yellow  at  maturity,  with  a  crust  of  cinnamon-russet  on 
the  side  next  the  sun;  flesh  tender,  juicy,  sweet,  and  with  an  almond  flavor;  end  of  Aug. 
Quiletette.     i.  Mag.  Hort.  9:388.     1843.     2.  Downing  Fr.  Trees  Am.  840.     1869. 

This  is  a  Van  Mons  seedling,  and  was  exhibited  at  the  fifteenth  annual  exhibition 
of  the  Massachusetts  Horticultural  Society  in  September,  1843,  by  R.  Manning  of  Salem. 
Fruit  nearly  medium,  globular,  a  little  flattened,  greenish,  nearly  covered  with  dull  iron- 
colored  russet;  flesh  white,  buttery,  melting,  rich,  sweet  and  perfumed;  an  odd-looking  fruit, 
scarcely  good ;  Nov. 
Quince,  i.  Mass.  Hort.  Soc.  Rpt.  46.  1866. 

A  seedling  raised  by  S.  A.  Shurtleff,  Brookline,  Mass.,  and  fruited  in  1862.     Fruit 
diameter  3  inches;  skin  lumpy  and  nodular;  flesh  fine-grained,  juicy  and  sweet;  great  bearer; 
Sept. 
Quinn.     i.  Horticulturist  22:42,  117,  fig.  25.     1867. 

P.  T.  Quinn,  Newark,  N.  J.,  submitted  specimens  of  this  pear  to  the  Committee  of 
the  Farmers'  Club  of  the  American  Institute  which  issued  a  report  upon  it  on  January 


51 6  THE    PEARS   OF   NEW   YORK 

2(1,  1867.     The  pear  had  been  imported  by  Professor  Mapes  and  the  name  lost,  and  at  a 
previous  meeting  the  Committee  had  named  it  Quinn.     Fruit  below  medium,  pyrifortn, 
tapering  rapidly  toward  the  stem  end;  skin  inclined  to  golden-russet;  flesh  rich  and  juicy 
and  in  flavor  and  aroma  occupies  the  first  rank;  good;  Jan.  and  keeps  till  Mar. 
Rainbirne.     i.  Dochnahl  Fti/zr.  Obstkunde  2:166.     1856. 

Hesse,  Ger.,  1816.     Fruit  medium,  ovate,  somewhat  swelled;  skin  polished,  pale  light 
green  turning  to  lemon-yellow,  without  any  red  blush,  sprinkled  with  numerous  fine  light 
brown  dots,  fine  russet  on  the  side  next  the  sun;  flesh  granular,  vinous  and  highly  aromatic; 
first  for  culinary  use;  mid-Oct. 
Rallay.     i.  Elliott  Fr.  Book  382.     1854. 

An  old  variety  of  unknown  origin.     Fruit  small  to  medium,  globular-acute-pyriform ; 
skin  rough,  dull  yellow,  dull  reddish  cheek,  dotted  all  over  with  russet;  flesh  yellowish- 
white,  breaking,  juicy,  gritty;  good;  Nov.  and  Dec. 
Rameau.     i.  Am.  Pom.  Soc.  Rpt.  239.     1854.     2.  Leroy  Diet.   Pom.   2:572,  fig.     1869. 

Silberdstige  Gewurzbirne.    3.  Dochnahl  Fuhr.  Obstkunde  2:15.     1856. 

A  seedling  of  Van  Mons  distinct  from  Besi  des  Veterans.     Fruit  above  medium,  oblong- 
oval;  skin  thick,  rough,  greenish,  gray  or  bronzed  on  sunny  side,  stained  and  dotted  with 
dark  russet;  flesh  yellowish-white,  very  fine,  melting,  juicy,  sweet,  acidulous,  aromatic; 
inferior. 
Ramilies.     i.  Kenrick  Am.  Orch.  165.     1841.     2.  Bunyard  Handb.  Hardy  Fr.  195.     1920. 

Described  in  1842  in  the  London  Horticultural  Society's  Catalog  of  Fruits.     Fruit 
large,  obovate,  yellow  obscured  with  russet,  red  next  the  sun,  beautiful  in  appearance; 
flesh  breaking;  very  good  for  cooking;  Nov.  to  Feb. 
Rankin.     i.   Van  Lindley  Nurs.  Cat.  53.     1913. 

Introduced  by  J.  Van  Lindley  Nursery  Company  about  1905  and  said  to  be  a  seedling 
of  Duchesse  d'Angouleme  picked  up  from  the  side  of  the  Southern  Railway  by  W.  H. 
Rankin,    Guilford    County,    N.    C.     Tree    strong,    hardy.     Fruit    similar   to    Duchesse 
d'Angoul&ne  but  two  weeks  earlier. 
Rannaja.     I.  Iowa  Hort.  Soc.  Rpt.  61.     1880. 

Imported  by  Professor  Budd  from  the  northern  steppes  of  Russia,  where  the  sum- 
mers are  fully  as  dry  and  hot  and  the  winters  far  more  severe  than  those  of  Iowa;  said 
to  unite  well  with  the  apple  when  root  or  top  grafted. 
Rapelje.     i.  Horticulturist  1:239,  fig-  62.     1846. 

A  native  variety  introduced  by  Professor  Stephens,   Astoria,   Long  Island.     Fruit 
medium,  obovate,  sometimes  obtuse,  and  sometimes  acute-pyriform,  yellowish,  covered 
with  cinnamon-russet;  flesh  whitish,   somewhat  granular,   juicy,   melting,   with  a  sweet, 
vinous,  aromatic  flavor;  variable,  sometimes  poor;  Sept. 
Rastlerbirne.     i.  Loschnig  Mostbirnen  18,  fig.     1913. 

Found  in  Northern  Tyrol  and  the  Austrian  Province  of  the  Voralberg.  Fruit  large, 
globular-turbinate,  almost  acute,  green  turning  yellow-green  when  ripe,  faintly  blushed; 
flesh  granular,  greenish-white ;  a  very  good  perry  pear  and  suitable  for  baking;  Oct.  and  Nov. 
Rateau  Blanc,  i.  Pom.  France  4 :  No.  155,  PI.  155.  1865. 

A  variety  of  unknown  origin,  but  cultivated  from  very  early  times  in  the  Gironde,  Fr., 


THE  PEARS  OF  NEW  YORK  517 

and  much  esteemed  in  the  markets  of  the  Pyrenees.  Fruit  above  medium,  irregular  in 
form,  usually  pyramidal  or  long-ovate,  sides  unequal;  skin  rough  to  the  touch,  orange- 
yellow,  shaded  with  green,  whitish  on  the  cheek  opposed  to  the  sun,  stained  with  fawn 
around  the  stalk  and  covered,  particularly  on  the  lower  part,  with  russet  and  large  gray 
dots;  flesh  whitish,  coarse,  semi-breaking;  juice  rather  deficient,  slightly  acidulous,  some- 
what saccharine;  second  for  the  table,  first  for  the  kitchen;  Mar. 
Ravenswood.  i.  Am.  Pom.  Soc.  Rpt.  196.  1858. 

Ravenswood  was  a  seedling  found  in  the  woods  of  Astoria,  L.  I.,  and  transplanted 
to  the  grounds  of  Charles  Ehrard.  Fruit  small,  obovate-pyriform,  pale  yellow,  with 
sometimes  a  tinge  of  red  in  the  sun  and  thickly  sprinkled  with  green  dots;  flesh  whitish, 
slightly  coarse,  extremely  full  of  vinous,  carbonated  juice,  with  a  rich  aromatic  flavor; 
good  to  very  good,  superior  to  most  pears  of  its  period;  mid- July  to  mid- Aug. 
Ravut.  i.  Guide  Prat.  71.  1876. 

Ravu.     2.  Mag.  Hort.  25:256.     1859. 

Described  by  M.  Baltet,  Troyes,  Fr.,  as  a  new  fruit,  in  1859.     Tree  moderately  vigorous 
and  very  productive.     Fruit  medium,  turbinate,  pale  yellow,  dotted  with  russet;  flesh  fine, 
melting,  sugary,  remaining  sound  when  ripe;  Aug.  and  Sept. 
Raymond,     i.  Kenrick  Am.  Orch.  183.     1832. 

Raised  by  Joseph  Wight,  Raymond,  Me.     Fruit  medium,  obovate-pyriform,  yellow, 
marked  with  russet  near  the  stalk  and  tinged  with  a  little  red  toward  the  sun,  thickly 
sprinkled  with  russet  dots;  flesh  white,  buttery,  melting,  juicy,  sweet,  aromatic;  good  to 
very  good;  Sept. 
Raymond  de  Montlaur.     I.  Guide  Prat.  103.     1876. 

On  trial  with  Messrs.   Simon-Louis,   Metz,   Lorraine,  in  1876,  and   in    1895  placed 
in  their  list  of  pears  of  little  value.     Fruit  very  large,  beautiful  in  form  and  color;  flesh 
very  white,  fine,  melting  and  very  juicy,  saccharine,  and  agreeably  aromatic;  Oct. 
Raymould.     i.  Ohio  Hort.  Soc.  Rpt.  8.     1895. 

Mentioned  in  a  report  of  the  Committee  on  New  Fruits  of  the  Ohio  State  Horticultural 
Society  in  1895.     Fruit  fair  but  not  of  sufficient  size  or  quality  to  be  recommended  for 
cultivation. 
Re  Umberto  primo.     i.  Rev.  Hort.  224.     1896. 

Published  in  France  in  1896  as  a  new  Italian  variety.     Fruit  ovate,  lemon-yellow, 
dotted  with  small  rough  points;  flesh  rather  breaking,  slightly  acidulous,  very  saccharine 
and  highly  perfumed. 
Reading,     i.  Mag.  Hort.  19:173.     1853.     2.  Downing  Fr.  Trees  Am.  841.     1869. 

A  native  variety,  new  about  1853.  Introduced  by  Charles  Kessler.  Originated  in 
Oley  Township,  Reading,  Pa.  Fruit  medium  to  large,  obovate-pyriform,  tapering  to  the 
crown,  yellow,  thickly  dotted  with  brown  points  and  sprinkled  with  russet;  flesh  greenish- 
white,  abounding  in  juice  of  a  mild  and  agreeable  flavor,  melting,  vinous;  good;  Jan.  to 
Mar. 
Recq  de  Pambroye.  i.  Guide  Prat.  104.  1895. 

Messrs.  Simon-Louis,  Metz,  Lorraine,  in  1895  classed  this  among  "  new  varieties  " 
and  stated  that  they  had  received  it  from  M.  Daras  de  Naghin.  Antwerp,  Bel.     Tree 


51 8  THE    PEARS   OF   NEW   YORK 

rather  vigorous,  forward  according  to  accounts,  fertile.     Fruit  medium  or  rather  large, 
bronze  in  color,  washed  with  red  on  the  side  exposed  to  the  sun;  flesh  fine,  juicy,  sugary, 
vinous;  Jan. 
Red  Garden,     i.  Downing  Fr.  Trees  Am.  841.     1869. 

Raised  by  Josiah  Youngken,  Richlandtown,  Pa.     Fruit  medium,  obovate-pyriform, 
pale  yellow,  shaded  and  mottled  with  a  few  crimson  dots  on  the  side  next  the  sun,  netted 
and  patched  with  russet  and  thickly  sprinkled  with  brown  dots;  flesh  whitish,  a  little  coarse, 
juicy,  melting,  sweet,  pleasant;  good  to  very  good;  Sept. 
Red  Pear.     i.  Hogg  Fruit  Man.  636.     1884. 

A  perry  pear  grown  largely  in  Herefordshire,  Eng.     Fruit  small,  globular,  even  and 
regular  in  outline,  inclining  to  turbinate,  almost  entirely  covered  with  rather  bright  red, 
yellow  around  the  stalk  where  shaded,  sprinkled  all  over  with  pale  gray  dots;  flesh  quite 
yellow,  firm,  dry  and  gritty. 
Redfield.     i.  Am.  Pom.  Soc.  Rpt.  195.     1867. 

Raised  from  seed  by  J.  W.  Crosby,  St.  George,  Utah,  and  first  fruited  in  1861.     Fruit 
in  size,  shape  and  color  resembles  Bartlett,  but  is  a  little  more  tapering  at  the  stem,  yellowish- 
green,  with  a  brownish-red  cheek;  flesh  sweet,  sprightly,  melting;  ripens  a  little  later  than 
Bartlett. 
Refreshing,     i.  Rural  N.  Y.  242,  figs.  133,  134.     1885. 

Raised  by  Benjamin  Macomber,  Grand  Isle,  Vt.     Fruit  below  medium,  bright  golden 
yellow;  stem  stout,  medium  long,  in  a  small  cavity;  flesh  whitish,  juicy,  melting,  sweet; 
very  good;  Sept. 
Regina  Margherita.     i.  Rev.  Hort.  224.     1896. 

An  Italian  pear  published  in  1896  as  a  new  variety.     Fruit  in  form  similar  to  that  of 
Passe  Crassane,  greenish-yellow,  washed  with  green;  flesh  very  saccharine,  somewhat  acid, 
buttery,  perfumed. 
Regine.     i.  Downing  Fr.  Trees  Am.  841.     1869. 

A  Van  Mons  seedling.     Fruit  medium,  globular-pyriform,  greenish-yellow,  with  slight 
nettings  of  russet  and  thickly  sprinkled  with  green  and  brown  dots;  flesh  white,  juicy, 
melting,  sweet,  pleasant;  good;  Sept. 
Regnier.     i.  Am.  Pom.  Soc.  Rpt.  185.     1854. 

A  native  variety  which  originated  with  Madame  Regnier,  Philadelphia,  Pa.     Reported 
by  the  Committee  on  Fruits  of  the  American  Pomological  Society  in  1854.     Fruit  above 
medium,  ovate,  yellow,  with  usually  a  colored  cheek;  very  good; 
Reichenackerin.     i.  Dochnahl  Fuhr.  Obstkunde  2:10.     1856. 

Wurttemberg,  Ger.,  1847.     Fruit  medium,  globular,  dark  green,  with  brownish  blush, 
gray  dots;  first  for  household;  mid- Dec.  and  Jan. 
Reine  des  Beiges,     i.  Leroy  Diet.  Pom.  2:578,  fig.     1869. 

A  seedling  raised  by  Van  Mons  at  Louvain,  Bel.,  in  1832.  Fruit  above  medium, 
ovate,  tending  to  globular,  always  slightly  mammillate  at  the  top;  skin  fine  and  shining, 
pale  yellow,  sprinkled  with  very  small  russet  dots,  and  slightly  blushed  with  tender  rose 
on  the  side  exposed  to  the  sun;  flesh  very  white,  a  little  coarse,  melting  or  semi-breaking, 
watery,  rather  granular  at  center;  juice  saccharine,  vinous,  perfumed;  second;  Sept. 


THE  PEARS  OF  NEW  YORK  519 

Reine  d'Hiver.     i.  Downing  Fr.  Trees  Am.    841.     1869. 

Fruit  small,  globular-oblate,  yellow,  with  a  brownish  tinge  on  the  cheek  exposed  to 
the  sun  and  with  nettings,  patches  and  dots  of  russet;  flesh  yellowish,  melting,  juicy,  sweet, 
pleasant;  good;  Nov. 

Reine  des  Poires.     i.  Manning  Book  of  Fruits  84.     1828.    2.  Leroy  Diet.  Pom.  2:581, 
fig.     1869. 

The  Count  de  Coloma  came  into  possession  of  the  garden  of  the  Nunnery  of  the  Riches- 
Claires,  Mechlin,  Bel.,  directly  after  the  suppression  of  the  order  in  1786  and  two  years 
later  made  seed  beds  from  which  were  raised,  among  other  good  varieties,  the  Reine  des 
Poires.  Fruit  below  medium,  turbinate-ovate  but  irregular  in  form;  skin  rather  thick 
and  yet  tender,  green  dotted  with  small  brown  points,  changing  to  yellow,  much  covered 
with  a  brownish-red  russet;  flesh  whitish,  semi-fine,  melting;  juice  abundant,  saccharine 
and  acidulous,  with  an  exquisite  perfume;  first;  Oct. 
Reine  des  Precoces.  i.  Mas  Le  Verger  2:201,  fig.  99.  1866-73. 

Probably  of  Belgian  origin.  Fruit  small,  globular-turbinate  or  nearly  globular, 
regular  in  contour;  skin  thick,  at  first  intense  green  sprinkled  with  numerous  large,  promi- 
nent, gray-green  dots;  the  basic  green  changes  to  yellow  on  the  shaded  side  and  intense 
brownish-red  on  the  side  of  the  sun;  flesh  white,  rather  coarse,  semi-buttery,  a  little  gritty 
at  the  center,  little  juice  or  sugar,  rather  agreeable;  second;  end  of  July. 
Reine  des  Tardives.  i.  Guide  Prat.  104.  1876. 

Published  by  M.   Bruant  in   1865.     Fruit  rather  large,  vivid  yellow;  flesh  juicy, 
saccharine;  easily  keeps  till  June. 
Reine  Victoria,     i.  Downing  Fr.  Trees  Am.  842.     1869. 

Said  to  be  a  seedling  from  Van  Mons.     Fruit  medium,    obovate-acute-pyriform, 
greenish-yellow,  with  shades  and  patches  of  fawn;  flesh  white,  tinted  with  rose,  fine,  melting, 
juicy,  sweet;  Dec. 
Reliance,     i.  Ga.  Hart.  Soc.  Rpt.  24.     1890. 

Introduced  by  P.  J.  Berckmans  to  the  Georgia  State  Horticultural  Society  and 
accepted  by  that  Society  in  1890.     It  was  raised  from  seed  sown  in  1857,  and  named 
Reliance  "  because  it  bears  every  year."     Fruit  small;  a  dessert  pear  almost  as  good 
as  Seckel,  rated  as  very  good;  summer  season. 
Remy  Chatenay.     i.  Guide  Prat.  98.     1895. 

Obtained  by  M.  Sannier,  Rouen,  Fr.     Tree  healthy  and  of  fair  vigor,  very  fertile, 
and  suitable  for  all  forms  of  cultivation.     Fruit  of  the  form  and  appearance  of  Beurre" 
d'Arenberg  though  not  so  large  or  delicate;  matures  in  the  spring. 
Rene  Dunan.     i.  Guide  Prat.  98.     1895. 

On  trial  with  Messrs.  Simon-Louis  at  Metz,  Lorraine,  in  1895  and  at  Agassiz,  British 
Columbia  and  other  Canadian  Experiment  Stations  in  1900.     The  tree  pyramidal  and 
very  fertile.     Fruit  very  large,  lemon-yellow,  vermilioned  on  the  side  of  the  sun;  flesh  fine, 
melting,  acidulous,  recalling  the  flavor  of  the  Beurre'  Gris;  Nov.  and  Dec. 
Rettigbirne.     i.  Christ  Handb.  527.     1817.     2.  Dochnahl  Fv.hr.  Obstkunde  2:34.     1856. 

Of  German  origin.  Reported  in  1815.  Fruit  small,  globular-pyriform,  medium 
ventriculous,  light  yellow,  dotted  with  gray,  and  speckled  with  brown;  flesh  acid  and  aro- 
matic; first  for  all  ourposes;  beginning  of  Sept.  for  three  weeks. 


52O  THE    PEARS   OF   NEW   YORK 

Reuterbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:189.     1856. 

Nassau,  Prussia,  1807.     Fruit  almost  small,  ovate,  ventriculous,  uneven  in  outline, 
pale  yellow-green  turning  to  light  lemon-yellow,  often  covered  with  thin  russet  on  the  side 
of  the  sun;  flesh  dense,  juicy,  wanting  in  flavor,  sweet  and  acidulous;  third  for  dessert, 
first  for  household ;  Oct. 
Rewell.     i.  Parkinson  Par.  Ter.  593.     1629. 

"  The  good  Rewell  is  a  reasonable  great  peare,  as  good  to  bake  as  to  eate  rawe,  and 
both  wayes  it  is  a  good  fruit." 
Reymenans.     i.  Dochnahl  Fuhr.  Obstkunde  2:152.     1856. 

A  Van  Mons  seedling.  Belgium,  1825.  Fruit  small,  turbinate-globular,  even  in 
contour,  light  green  turning  to  lemon-yellow,  without  any  red  blush,  sprinkled  with  fine 
dots,  with  delicate  russet  on  the  cheek  next  the  sun;  skin  without  scent;  flesh  semi- 
melting,  sweet,  aromatic;  second  for  dessert,  first  for  household  and  market;  Feb.  and  Mar. 
Reynaert  Beernaert.  i.  Mag.  Hort.  26:220.  1860.  2.  Mas  Pom.  Gen.  6:21,  fig.  395. 
1880. 

Obtained  by  M.  Bivort,  director  of  the  Society  Van  Mons,  Bel.  Fruit  medium  or 
nearly  large,  globular,  flattened  at  both  poles,  regular  in  contour;  skin  rather  thick,  water- 
green,  sprinkled  with  numerous  large  and  regularly-spaced,  gray  dots,  turning  at  maturity 
to  dull  yellowish-green  and  the  side  next  the  sun  golden  or  orange  colored;  flesh  whitish, 
coarse,  semi-melting,  wanting  in  juice  and  sugar,  vinous  but  without  appreciable  perfume; 
second;  Nov. 
Rheinische  Bime.  i.  Dochnahl  Fuhr.  Obstkunde  2:6.  1856. 

Westphalia,  a  province  of  Prussia,  1802.     Fruit  large,  ovate,  light  green  turning  pale 
yellow,  without  any  blush,  strongly  dotted;  flesh  breaking,  juicy,  aromatic;  first  for  house- 
hold use;  Oct. 
Rheinische  Herbstapothekerbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:178.     1856. 

Nassau,  Prussia,  1805.     Fruit  very  large,  conic,  often  very  irregular  in  form,  light 
yellow-green  turning  to  pale  light  yellow,  often  stained  blood-red,  covered  with  very 
numerous  and  minute  spots,  speckled  and  marked  with  russet;  flesh  whitish,  granular, 
semi-melting,  sweet  and  aromatic;  second  for  table,  first  for  cooking. 
Rheinische  Paradiesbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:169.     1856. 

Thuringia,  Ger.,  1801.     Fruit  large,  conic,  yellow,  blushed  and  streaked  with  light 
red,  dotted  with  yellow;  flesh  yellow,  gritty  around  the  center,  sweet;  third  for  the  table, 
first  for  culinary  use;  end  of  Oct.  and  Nov. 
Rhenser  Schmalzbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:63.     1856. 

The  German  Rhineland,  1833.     Fruit  fairly  large,  pyriform,  smooth,  yellow,  blushed 
with  blood-red,  covered  with  fine  dots;  flesh  yellowish,  breaking,  sweet,  aromatic;  third 
for  dessert,  first  for  kitchen;  Jan.  to  Mar. 
Richards,     i.  Mag.  Hort.  22:540.     1856.     2.  Downing  Fr.  Trees  Am.  842.     1869. 

Originated  at  Wilmington,  Del.  It  was  placed  on  the  list  of  the  American  Pomological 
Society  in  1856  at  its  biennial  session  at  Rochester.  Fruit  medium,  obovate-acute-pyri- 
form,  yellow  sprinkled  with  numerous  small  russet  dots  and  patches  of  russet;  flesh  buttery, 
melting,  granular,  with  a  sweet,  pleasantly  vinous  flavor;  good;  Oct. 


THE   PEARS   OF   NEW   YORK  521 

Richardson,     i.  Thomas  Am.  Fruit  Cult.  570.     1885. 

Fruit  rather  large,  obovate;  flesh  melting,  sprightly,  pleasant;  Oct. 
Riche  Depouille.     i.  Prince  Pom.  Man.  2:205.     l832- 

A  French  variety  introduced  early  in  the  last  century.  Its  name  may  be  translated 
Rich-skinned.  Fruit  large,  oblong-obovate,  rather  irregular  in  its  outline  and  resembling 
in  form  the  Saint  Germain,  clear  lemon-yellow,  with  a  tinge  of  scarlet  on  the  side  exposed 
to  the  sun,  a  little  mottled  with  russet,  and  the  whole  skin  rough  like  the  skin  of  an  orange; 
flesh  white,  melting,  without  perfume  but  sweet  and  pleasant;  late  autumn  or  winter. 
Ridelle.  I.  Mass.  Hort.  Soc.  Rpt.  87.  1845.  2.  Downing  Fr.  Trees  Am.  842.  1869. 

Shown  at  the  seventeenth  annual  exhibition  of  the  Massachusetts  Horticultural 
Society  in  September,   1845,  by  the  President  of  the  Society.     Fruit  medium,  oblate- 
turbinate,  remotely  pyriform,  yellow  covered  nearly  all  over  with  bright  red;  flesh  semi- 
fine,  rather  juicy,  not  melting  or  delicate  in  flavor;  scarcely  good;  Sept. 
Riocreux.     i.  Guide  Prat.  104.     1876. 

Probably  French.  Fruit  rather  large,  like  Calebasse  in  form,  symmetrical,  yellowish- 
green;  flesh  fine,  extremely  melting,  juicy,  with  an  exquisite  perfume;  first;  Aug.  and  Sept. 
Ritson.  i.  Ont.  Dept.  Agr.  Fr.  Ont.  175,  figs.  1914. 

Originated  at  Oshawa,  Ontario,  Can.  W.  E.  Wellington  stated  that  his  grandmother, 
Mrs.  John  Ritson,  planted  the  seeds  from  a  pear  sent  to  her  from  Boston,  and  that  the  tree 
had  stood  on  the  homestead  as  long  as  he  could  remember.  Fruit  medium,  obovate- 
pyriform,  usually  one-sided,  yellow,  shaded  with  golden-russet  and  numerous  minute  dots 
of  a  darker  hue;  flesh  medium,  creamy-white,  fine,  tender,  buttery,  juicy,  sweet,  delicately 
perfumed;  dessert,  very  good  to  best;  Oct. 
Ritter.  i.  Mag.  Hart.  23:106.  1857. 

Dr.  Brinckle,  chairman  of  the  Committee  on  Native  Fruits  of  the  American  Pomologi- 
cal  Society,  reported  in  1857  that  specimens  had  been  received  from  Louis  Ritter,  Reading, 
Pa.  The  tree  from  which  they  were  obtained  was  purchased  in  the  spring  of  185 1  for  Seckel, 
but  the  tree  instead  of  having  a  rounded  head  is  pyramidal  in  growth.  Fruit  small,  obovate, 
greenish-yellow,  a  good  deal  russeted,  with  occasionally  a  faint  brown  cheek;  flesh  fine 
texture,  melting  and  buttery,  saccharine,  with  the  full  Seckel  aroma;  best;  Oct. 
Rival  Dumont.  i.  Guide  Prat.  m.  1876. 

Fruit  rather  large,  oval-turbinate,  russet  washed  with  yellow;  flesh  melting,  buttery- 
juicy,  aromatic;  first;  Nov.  and  Dec. 
Rivers,     i.  Leroy  Diet.  Pom.  2:583,  fig.     1869.     2.  Hogg  Fruit  Man.  637.     1884. 

A  delicious  pear  raised  in  1864  by  Leroy  at  Angers,  Fr.,  and  dedicated  by  him  to  Thomas 
Rivers,  the  distinguished  English  pomologist.  Fruit  medium,  turbinate,  regular  in  out- 
line, greenish,  dotted  with  brown  and  almost  entirely  covered  with  bright  brown-russet; 
flesh  very  melting,  white,  fine,  juicy,  saccharine,  vinous,  refreshing,  with  a  delicate  musky 
perfume;  first;  Sept. 
Robert  Hogg.  i.  Leroy  Diet.  Pom.  2:584,  fig.  1869.  2.  Hogg  Fruit  Man.  637.  1884. 

Raised  by  Leroy,  Angers,  Fr.,  and  named  after  Doctor  Robert  Hogg,  the  English 
horticulturist.  It  first  fruited  in  1868.  Fruit  above  medium,  ovate,  more  or  less  irregular 
and  generally  rather  swelled  in  its  lower  part;  skin  slightly  rough,  rather  deep  green,  much 


522  THE    PEARS   OF   NEW   YORK 

covered  with  fawn-colored  mottles  of  russet  and  small  gray  dots;  flesh  whitish,  watery, 
semi-fine,  melting:  juice  very  abundant,  saccharine,  richly  flavored,  aromatic,  with  an 
agreeable  acidity;  first;  Sept.  and  Oct. 
Robert  Treel.     i.  Guide  Prat.  104.     1876. 

Published  by  J.  de  Jonghe,  Bel.     Tree  very  fertile.     Fruit  medium;  flesh  melting; 
first;  Feb. 

Robine.     i.  Duhamel  Trait.  Arb.  Fr.  2:174,  PI-  XXVII.     1768.       2.  Hogg  Fruit  Man. 
637.     1884. 

This  is  an  ancient  pear  of  unascertained  origin,  though  the  pomologists  Turpin  and 
Poiteau  and  others  have  regarded  it  as  French.  It  is  often  known  as  the  Royale  d'Ete, 
and  has  had  various  other  synonyms.  Fruit  below  medium,  globular-turbinate,  bright 
green  changing  to  yellow,  dotted  with  greenish-gray;  flesh  white,  fine  or  semi-fine,  almost 
breaking,  rather  dry,  very  saccharine,  sweet  and  having  an  agreeable  musky  flavor;  second; 
mid-Aug. 
RobitailUe  pere.  i.  Rev.  Hort.  463.  1906. 

A  French  pear  raised  at  the  beginning  of  the  present  century  by  M.  Robitaillie".     Fruit 
very  large;  skin  yellow,  dotted  with  green  and  fawn,  becoming  golden  at  full  maturity; 
flesh  fine,  saccharine,  acidulous,  very  juicy;  first;  season  late  and  prolonged  until  Jan. 
Rockeneirbirne.     I.  Dochnahl  Fuhr.  Obstkunde  2:2.     1856. 

South  Germany,  1847.     Fruit  small,  smooth  and  shining;  flesh  yellow-white,  some- 
what blushed;  first,  for  household  use  and  perry;  Sept. 
Roe  Bergamot.     i.  Downing  Fr.  Trees  Am.  843.     1869. 

Bergamotte  de  Roe.     2.  Mas  Pom.  Gen.  1:117,  fig-  S9-     1872. 

Raised  by  William  Roe,  Newburgh,  N.  Y.  Fruit  medium  in  size,  form  oblate  or 
Bergamot-shaped,  rather  irregular;  skin  smooth,  yellow,  with  minute  yellow  dots  on  the 
shaded  side,  washed  with  red  on  the  side  of  the  sun;  flesh  rather  coarse,  sweet,  rich,  per- 
fumed flavor  suggestive  of  Gansel  Bergamot  but  much  more  sugary;  good  to  very  good; 
Sept.  Tree  fairly  vigorous  and  prolific. 
Rogers,  i.  Am.  Pom.  Soc.  Rpt.  157.  1867. 

Reported  as  a  new  pear  in  1867.      Fruit  said  to  be  similar  to  the  Louise  Bonne  de 
Jersey  in  shape  and  size  but  like  the  Washington  in  dots,  markings  and  flavor;  end  of 
Sept. 
Roggenhoferbirne.     i.  Loschnig  Mostbirnen  170,  fig.     1913. 

A  perry  pear  which  came  first  probably  from  Lower  Austria.     Fruit  small  to  medium, 
turbinate  to  pyriform,  the  apex  being  rather  acute;  skin  firm,  grass-green  turning  to  greenish- 
yellow,  blushed  on  the  sunny  side,  dotted  all  over  with  numerous  gray-brown  dots;  flesh 
whitish,  coarse-grained,  fairly  juicy,  subacid;  good  for  cider  and  drying;  end  of  Aug. 
Roi-Guillaume.     i.  Mas  Pom.  Gen.  4:91,  fig.  238.     1879. 

Gained  by  Van  Mons.  Fruit  medium,  ovate,  uneven  on  all  its  surface;  skin  at  first 
pale  water-green,  sprinkled  with  brown  dots,  changing  to  lemon-yellow,  more  golden  on 
the  side  next  the  sun  and  often  washed  with  orange-red;  flesh- white,  coarse,  granular, 
rather  gritty  at  core;  juice  saccharine  and  perfumed  but  rather  wanting  in  amount;  third 
for  the  table,  good  for  the  kitchen;  Sept. 


THE    PEARS   OF    NEW   YORK 


523 


Roi  de  Rome.     i.  Ann.   Pom.  Beige  6:51,  fig.     1858.     2.  Downing  Fr.   Trees  Am.  843. 

1869. 

The  AbbS  Duquesnes,  to  whom  we  are  beholden  for  many  good  fruits,  found  this 
pear  in  Hainaut,  Bel.  Fruit  very  large,  pyriform,  pyramidal,  olive-green,  with  dark  gray 
shading  around  the  stalk  and  calyx,  strongly  blushed  with  orange-red  and  dotted  with 
bright  gray  on  the  side  next  the  sun,  and  yellow  at  maturity  on  the  shaded  cheek,  with 
brown-black  dots;  flesh  fine,  semi-melting,  yellowish-white;  juice  abundant,  saccharine, 
with  an  agreeable  perfume;  second  for  table,  first  for  household;  Sept. 
Roitelet.  i.  Downing  Fr.  Trees  Am.  843.  1869. 

A  Flemish  pear.     Fruit  small,  globular,  yellow,—  netted,  shaded  and  sprinkled  with 
russet;  flesh  whitish,  semi-melting,  juicy,  sweet;  good;  Sept. 
Rokeby.     i.  Downing  Fr.  Trees  Am.  844.     1869.     2.  Mas  Pom.  Gen.  1:73,  fig.  37.     1872. 

Gained  by  M.  Bivort,  Bel.,  and  first  published  in  1848.     Fruit  medium  or  below, 
pyriform,  swelled  in  lower  half,  lower  end  flat,  bright  green  turning  to  bright  yellow  in 
the  shade  and  blood-red  on  the  cheek  exposed  to  the  sun;  flesh  white,  semi-fine,  juicy, 
wanting  in  quality;  second;  Aug.  and  Sept. 
Rolmaston  Duchess,     i.  Horticulturist  29:148.     1874. 

Published  in  1874.     Fruit  medium,  pyriform,  yellow-green;  flesh  fine,  melting,  juicy, 
vinous;  very  good;  Oct. 
Ronde  du  Bosquet,     i.  Leroy  Diet.  Pom.  2:586,  fig.     1869. 

Raised  from  seed  and  bore  the  name  of  the  place  where  the  parent  tree,  which  was 
first  described  in  1863,  grew  in  M.  Leroy 's  grounds,  Angers,  Fr.  Fruit  below  medium, 
irregularly  globular  and  strongly  bossed,  bright  yellow,  dotted  with  brown,  much  mottled 
with  russet;  flesh  whitish,  watery,  very  fine,  melting,  rarely  gritty;  juice  abundant,  vinous, 
saccharine,  possessing  a  delicious  perfume;  first;  Oct. 
Rondelet.  i.  Mag.  Hort.  12:340.  -1846.  2.  Ibid.  18:436,  fig.  32.  1852. 

Obtained  in  France  by  M.  Frangois  Dehove.  Fruit  medium,  remarkably  oblate, 
with  a  slightly  uneven  surface,  much  flattened  at  each  end;  skin  fair,  smooth,  green  turning 
yellow  at  maturity,  faintly  blushed  on  the  side  next  the  sun,  and  thickly  dotted  with  russet 
intermixed  with  a  few  greenish  specks;  flesh  yellow-white,  buttery,  melting,  juicy,  saccharine 
and  musky;  first;  Oct. 
Ropes,  i.  Mag.  Hort.  12:500.  1846.  2.  Downing  Fr.  Trees  Am.  844.  1869. 

Originated  with  Mr.  Ropes,  Salem,   Mass.,  about  1846.     Fruit  medium,  obovate, 
cinnamon-russet;  stem  short;  cavity  inclined;  calyx  small,  open,  set  in  a  shallow  basin;  flesh 
whitish,  coarse,  melting,  juicy,  sugary,  aromatic;  good;  Oct.  and  Nov. 
Rorreger  Mostbirne.     i.  Loschnig  Mostbirnen  50,  fig.     1913. 

An  Austrian  perry  pear.     Fruit  large,  globular-turbinate  to  pyriform;  skin  smooth, 
shining  green  turning  yellow,  numerous  small  green  dots;  flesh  whitish,  rather  coarse- 
grained, subacid  and  very  juicy;  mid-Oct.  and  Nov. 
Rosabirne.     i.  Horticulturist  8:65.     1853. 

A  foreign  pear  introduced  to  this  country  as  a  new  variety  in  the  middle  of  the  last 
century.  Fruit  medium,  obovate-acute-pyriform,  surface  uneven,  dull  greenish-yellow, 
almost  entirely  overspread  with  russet;  flesh  white,  melting  and  juicy,  with  a  delicious, 


524  THE    PEARS   OF   NEW   YORK 

brisk,  subacid  flavor,  vinous,  resembles  Brown  Beurre" ;  promised  to  be  very  good,  one  of  the 

best;  Oct.  and  Nov. 

Rosalie  Welters,     i.  Guide  Prat.  98.     1895. 

Published  in  1878.     Fruit  medium,  oblong,  whitish  yellow;  flesh  yellowish,  fine,  very 
saccharine;  first;  Oct. 
Rosanne.     i.  Mas  Pom.  Gen.  4:69,  fig.  227.     1879. 

Origin  unknown ;  Diel  states  he  had  received  it  from  Strasland,  Prussia.  Fruit  medium, 
ovate-pyriform,  symmetrical  in  contour,  green  marked  with  gray  dots,  changing  at  maturity 
to  lemon-yellow,  extensively  washed  on  the  side  next  the  sun  with  wine  red,  over  which 
are  scattered  numerous  very  distinct,  brighter-red  dots,  giving  the  pear  a  great  resemblance 
to  Vermont  Beauty;  flesh  whitish,  rather  fine,  buttery;  juice  somewhat  deficient  but  pleas- 
antly acid;  good;  mid- Aug. 
Rose  Doyenne,  i.  Thomas  Am.  Fruit  Cult.  713.  1897. 

Fruit  rather  large,  obovate,  yellow  and  crimson;  flesh  coarse,  granular,  flavor  poor, 
rots  at  core;  Oct. 
Rose  Water,     i.  Parkinson  Par.  Ter.  592.     1629. 

An  old  English  pear.     Fruit  medium,  globular,  rough  skin,  brownish-red;  flesh  break- 
ing, of  a  fine  and  delicate  flavor;  of  fair  quality  but  superseded;  mid-Sept. 
Rosenhofbirne.     i.  Loschnig  Moslbirnen  92,  fig.     1913. 

An  Austrian  perry  pear.     Fruit  medium,  globular-oblate;  skin  tough,  shining,  light 
yellow  when  ripe,  blushed  slightly  on  the  sunny  side,  with  numerous  fine  dots;  flesh  yellow- 
white,  coarse-grained,  juicy,  very  astringent ;  Oct. 
Rosenwasserbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:41.     1856. 

Rheinfalz,   Bavaria.     Fruit  medium,   long-turbinate,   even  in  outline;  tender  skin, 
green  turning  yellowish-white,  without  dots,  often  flecked  with  dark  specks;  flesh  juicy, 
with  a  rose-like  aroma,  very  white,  semi-melting,  very  good;  mid- Aug. 
Rosinenbirne.     i.  Dochnahl  Fuhr.   Obstkunde  2:73.     1856. 

On  the  Rhine,  Ger.,   1802.     Fruit  small,  globular-flattened,  light  green  turning  to 
yellow-green,  without  any  blush,  covered  with  small  dots  and  russet  on  the  side  next  the 
sun,  often  flecked  with  dark  russet;  flesh  breaking,  fine,  very  sweet  and  aromatic;  third 
for  dessert  and  first  for  kitchen;  Nov. 
Roslyn.     i.  Downing  Fr.  Trees  Am.  844.     1869. 

A  wilding  found  on  the  land  of  W.  C.  Bryant,  Roslyn,  L.  I.     Fruit  medium,  almost 
spherical,  yellow,  netted,  patched  and  dotted  with  russet;  flesh  whitish,  melting,  juicy, 
slightly  vinous;  good  to  very  good;  end  of  Aug. 
Ross.     i.  Kenrick  Am.  Orch.  165.     1841. 

A  seedling  introduced  by  Thomas  Andrew  Knight  in  1832.  Fruit  large,  obovate, 
yellowish-green  interspersed  with  russet;  flesh  inclining  to  yellow,  gritty  near  the  center, 
rich,  juicy,  saccharine;  second-class  dessert  pear;  Jan. 

Rossney.     i.  Pioneer  Nurs.  Co.  Cat.  fig.     1898.     2.    U.  S.  D.  A.  Yearbook  402,  PI.  LII. 
1904. 

Raised  in  Salt  Lake  City,  Utah,  from  a  mixed  lot  of  Winter  Nelis  and  Bartlett  seed 
planted  for  stocks  by  William  Woodberry  about  1881,  and  introduced  by  the  Pioneer 


THE   PEARS   OF   NEW   YORK  525 

Nurseries  Company,  Salt  Lake  City,  in  1898.  Fruit  medium  to  large,  oval-pyriform, 
somewhat  angular  and  ribbed  towards  the  apex,  golden  yellow,  blushed  with  scarlet  and 
thinly  overspread  with  a  bluish-white  bloom;  dots  numerous,  minute,  russet;  stem  rather 
long,  moderately  stout;  calyx  closed;  flesh  yellowish,  buttery,  juicy,  subacid;  good;  ten 
days  later  than  Bartlett. 
Rostiezer.  i.  Manning  Book  of  Fruits  72.  1838. 

Origin  uncertain.  It  was,  however,  received  from  A.  N.  Baumann,  Bollweiler, 
Alsace,  by  R.  Manning,  Salem,  Mass.,  in  1834  or  1835.  Often  called  Early  Seckel  in  the 
west.  Fruit  medium  or  below,  pyriform,  regular  in  form,  grass-green  on  the  shaded  side, 
reddish  on  the  exposed  face  and  sprinkled  with  small  gray  dots;  flesh  greenish-white,  fine, 
melting,  rather  granular  below  the  core;  juice  very  abundant,  vinous,  acidulous,  very 
saccharine,  with  a  most  delicate  flavor;  first;  last  of  Aug. 
Rote  Hanglbirne.  i.  Loschnig  Mostbirnen  196,  fig.  1913. 

An  Austrian  perry  pear.     Fruit  small  to  medium,  spherical;  skin  tough,  lemon-yellow 
when  ripe,  no  blush,  dotted  with  russet;  flesh  yellowish-white,  coarse-grained,  juicy,  sub- 
acid;  very  good  for  transportation;  Nov. 
Rote  Holzbirne.     i.  Loschnig  Mostbirnen  198,  fig.     1913. 

An   Austrian   perry   pear.     Fruit   medium,    globular-turbinate,    greenish   to   citron- 
yellow,  slightly  blushed  on  the  sunny  side  and  densely  dotted  with  cinnamon;  flesh  yellowish, 
rather  coarse-grained,  very  juicy,  subacid ;  Oct. 
Rote  Kochbirne.     i.  Loschnig  Mostbirnen  200,  fig.     1913. 

An  Austrian  perry  pear.     Fruit  small,  globular-turbinate,  greatest  diameter  at  center, 
flat  at  base;  skin  tough,  rough,  grayish-green,  dull  blush  on  the  exposed  side;  flesh  yellowish- 
white,  very  firm,  juicy,  excessively  astringent,  subacid;  Nov.  and  Dec. 
Rote  Pilchelbirne.     i.  Loschnig  Mostbirnen  52,  fig.     1913. 

An  Austrian  perry  pear  of  second  quality.     Fruit  fairly  large,  pyriform-obtuse,  also 
conic,  golden  yellow  when  ripe,  red  on  the  sunny  side,  plentifully  sprinkled  with  small 
dots;  flesh  yellowish,  coarse-grained,  very  juicy,  with  subacid  flavor;  Sept.  and  Oct. 
Rote  Scheibelbirne.     i.  Loschnig  Mostbirnen  94,  fig.     1913. 

An  Austrian  perry  pear.     Fruit  small  to  fairly  large,  flattened-globular,  symmetrical 
in  outline,  smooth,  polished,  dark  green  changing  to  greenish-yellow,  blushed  on  the  sunny 
side,  densely  and  finely  dotted;  flesh  whitish,  coarse,  with  an  aroma  peculiar  to  itself, 
subacid  and  very  juicy;  Oct. 
Rote  Winawitz.     i.  Loschnig  Mostbirnen  204,  fig.     1913. 

An  Austrian  perry  pear.  Fruit  small  to  medium,  turbinate  to  pyriform,  very  variable; 
skin  firm  and  rough,  yellow  when  ripe,  without  any  blush,  dotted  with  numerous  fine, 
russet  spots;  flesh  yellow-white,  coarse-grained,  very  juicy,  subacid,  aromatic;  Oct.  and  Nov. 
Rotfleischige  Mostbirne.  i.  Loschnig  Mostbirnen  220,  fig.  1913. 

An  Austrian  perry  pear.     Fruit  small,  globular-turbinate,  calyx  end  flat,  leaf-green, 
dotted  with  russet  and  flecked  with  red ;  flesh  under  the  skin  firm  but  near  the  core  softer, 
coarse-grained,  juicy,  subacid;  Oct.  to  mid-Nov. 
Rothbackige  Sommerzuckerbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:49.     1856. 

Germany,  1801.     Fruit  small,  pyriform,  smooth,  pale  green  turning  to  shining  lemon- 


526  THE   PEARS   OF   NEW   YORK 

yellow,  lightly  blushed  on  the  sunny  side,  dotted;  flesh  rose-tinted,  saccharine,  semi- 
melting,  granular,  deficient  in  flavor;  second  for  dessert,  first  for  cuisine  and  market;  Sept. 
Rothe  Confesselsbirne.  i.  Dochnahl  Fuhr.  Obstkunde  2:14.  1856. 

German,  published  in  1766.     Fruit  medium,  oblong,  somewhat  swelled,   skin  thick, 
gray-green  with  brown  russet;    flesh  yellowish,   semi-melting,  juicy,   aromatic,   tender; 
second  for  table,  good  for  culinary  use;  Oct. 
Rothe  Jakobsbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:48.     1856. 

Nassau,   Ger.,    1806.     Fruit  small,   ovate,   light  green  turning  yellow-green,   with 
brownish-red  russet;  flesh  granular,  agreeable,  sweet;  second  for  the  table,  good  for  house- 
hold and  market  purposes;  July. 
Rothe  langstielige  Honigbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:11.     1856. 

Originated  near  the  Rhine,  Ger.,  1804.     Fruit  medium,  pyriform,  ventriculous  and  bent, 
obtuse,  sides  unequal,  light  green,  changing  to  dark  red  with  indistinct  yellow  and  light 
red  spots;  flesh  tender,  juicy,  aromatic;  second  for  the  table;  good  for  cooking. 
Rothe  Oder  grosse  Pfalzgrafinbirne.     i.  Christ  Handb.  538.     1817.     2.  Dochnahl  Fuhr. 
Obstkunde  2:60.     1856. 

Germany,    1797.     Fruit  medium,  conic,  entirely  covered  with  dark  blush,  densely 
sprinkled  with  gray  dots  and  dark  speckles ;  flesh  yellow-white,  honey-sweet,  semi-melting, 
aromatic;  third  for  the  table,  first  for  kitchen  and  market;  Sept. 
Rothe  Rettigbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:34.     1856. 

Altenburg,  Ger.,   1821.     Fruit  small,  spherical,  yellow-green,  covered  all  over  with 
dirty  red,  densely  dotted  and  speckled  with  russet;  flesh  whitish-yellow,  granular,  melting, 
juicy;  first  for  table  and  cuisine;  Aug. 
Rothe  Winterkappesbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:167.     l856. 

German,   1805.     Fruit  medium,  long-turbinate,  often  spherical,  flattened  and  sides 
unequal,  green  turning  to  lemon-yellow,  firm  and  shining,  blushed  with  red,  dotted  with 
gray;  flesh  rather  white,  coarse-grained,  acidulous;  good  for  the  kitchen;  Dec.  to  Feb. 
Rothe  Winterkochbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:192.     1856. 

Germany,  on  the  Main,  1805.  Fruit  medium,  obtuse-conic,  symmetrical  in  contour, 
smooth  and  shining,  light  green  turning  to  a  beautiful  lemon-yellow,  finely  dotted  with 
•gray,  flecked  with  russet  on  the  side  opposed  to  the  sun;  flesh  coarse,  saccharine,  juicy, 
wanting  in  aroma;  third  for  dessert,  very  good  for  household  use  and  market;  Nov.  and 
Dec. 
Rothe  Zucherlachsbirne.  i.  Dochnahl  Fuhr.  Obstkunde  2:49.  1856. 

Nassau,   Germany,    1805.     Fruit  medium,   obtuse-long-conic,   yellowish  light  green, 
dark  red  blush,  changing  to  light  lemon-yellow  with  carmine  cheek,  mottled  and  flecked 
with  brown-russet;  flesh  semi-melting,  granular,  gritty  near  core,  very  sweet,  vinous  and 
acidulous;  second  for  the  table,  very  good  for  kitchen  and  market;  Aug. 
Rother  Winterhasenkopf .     i.  Dochnahl  Fii.hr.  Obstkunde  2:147.     1856. 

Nassau,  Ger.,  1806.  Fruit  large,  irregular  in  form,  sides  unequal,  crooked,  yellowish 
pale  green  turning  yellow,  with  dark  blush,  very  prominent  brown  dots;  flesh  breaking, 
sweet,  acidulous,  vinous:  third  for  table,  good  for  household  use;  considered  by  Messrs. 
Simon-Louis  to  be  analogous  to  the  Catillac;  Jan.  to  Mar. 


THE    PEARS   OF   NEW   YORK  527 

Rothgraue  Kirchmessbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:109.     1856. 

Hesse,  Ger.,  1804.     Fruit  medium  to  rather  large,  conic,  slightly  bossed,  sides  unequal; 
skin  rough  and  covered  with  brownish-gray  russet,  often  faintly  blushed;  flesh  yellowish- 
green,  coarse-grained,  sweet,  acidulous  and  musky;  second  for  dessert,  first  for  kitchen; 
mid-Sept. 
Rougeaude.     i.  Prince  Pom.  Man.  1:88.     1831. 

Fruit  medium,  pyramidal,  fairly  regular,  skin  yellowish  on  the  shaded  side,  but  about 
three-fourths  of  the  fruit  is  of  a  darker  or  lighter  shade  of  red;  flesh  firm,  dry,  with  some 
sweetness  but  insipid  and  wanting  in  flavor;  indifferent;  Jan. 
Rouget.     i.  Noisette  Man.  Comp.  Jard.  2:537.     1860.     2.  Baltet  Cult.  Fr.  404,  405.     1908. 

The  flesh  of  this  small  French  pear  becomes  red  when  cooked  and  the  confectioners 
of  Paris  use  large  quantites  of  it  obtained  from  the  neighborhood  of  Etampes.     It  is  also 
considered  a  first  class  pear  for  perry. 
Roulef.     i.  Can.  Hort.  17:292,  fig.  684.     1894. 

Raised  from  seed  by  Mr.  Mitschurin,  Tambow,  Russia.     Fruit  medium,  yellow,  firm, 
vinous;  good. 
RouseLench.    i.  Kenrick^m.  Orch.  165.     1841.    2.  Bun-yard  Hcmdb.  Hardy  Fr.  195.    1920. 

Raised  by  T.  A.  Knight,  and  first  fruited  in  1820.  In  1850  it  was  placed  on  the 
"  Rejected  Fruits  "  list  by  the  second  Congress  of  Fruit  Growers  at  New  York.  Fruit  large, 
long-oval,  uneven,  pale  yellow-green,  with  thin  russet;  no  depression  at  base  of  very  long 
woody  stem;  calyx  open,  basin  shallow;  flesh  pale  yellow,  juicy;  fair;  Jan.  and  Feb. 
Rousselet  Aelens.  i.  Ann.  Pom.  Beige  4:92,  fig.  1856.  2.  Downing  Fr.  Trees  Am. 
844.  1869. 

A  Belgian  pear  of  unknown  origin.  Fruit  small  to  medium,  turbinate,  obtuse-pyri- 
form,  golden  yellow  at  time  of  maturity,  faintly  colored  on  the  sunny  side,  patches  of  russet, 
and  dots  of  grayish  red;  flesh  yellowish- white,  rather  fine,  melting;  juice  abundant,  sweet 
and  possessing  a  decided  perfume  of  the  Rousselets;  quality  would  be  first  class  if  the  flesh 
were  less  granular;  Nov. 
Rousselet  d'Anvers.  I.  Guide  Prat.  58.  1895. 

A  variety  raised  by  M.  Daras  de  Naghin,  Antwerp,  Bel.     Tree  vigorous  and  fertile, 
hardy,  resisted  the  great  European  frost  of  1879-1880.     Fruit  medium,  globular-ovate, 
yellowish-green,  slightly  tinged  with  dark  red;  flesh  semi-fine,  melting,  saccharine  and  well 
flavored;  first;  Oct. 
Rousselet  Baud.     i.  Mas  Pom.  Gen.  3:177,  fig.  185.     1878. 

Gained  by  Dr.  Van  Mons  and  mentioned  in  his  Catalog  of  1823.  Fruit  small  or  rather 
small,  ovate,  more  or  less  swelled,  even  in  outline;  skin  a  little  thick,  at  first  water-green 
with  many  very  numerous  and  small  dots,  sometimes  much  covered  with  cinnamon-colored 
russet,  changing  to  citron-yellow  and  the  russet  becoming  golden  on  the  side  next  the  sun; 
flesh  yellow- white,  rather  fine,  dense,  buttery,  melting;  juice  sufficient,  richly  saccharine 
and  perfumed;  Oct.  and  Nov. 

Rousselet  Bivort.     I.  Ann.  Pom.  Beige  4:9,  fig.     1856.     2.  Downing  Fr.  Trees  Am.  845. 
1869. 

Raised  from  a  bed  of  the  seeds  of  Simon  Bouvier  made  in  the  grounds  of  the  Society 


528  THE   PEARS   OF   NEW   YORK 

Van  Mons  at  Geest-Saint-Remy,  Bel.,  in  1840.  Fruit  small,  turbinate;  skin  smooth, 
bright  green  turning  to  lemon-yellow,  shaded  and  mottled  with  russet-fawn  especially  on 
the  side  exposed  to  the  sun,  dotted  with  brown-black  and  brown-russet;  flesh  yellowish- 
white,  fine,  melting,  semi-buttery:  juice  abundant,  saccharine  and  agreeably  perfumed 
recalling  the  scent  of  the  Rousselets;  good,  suitable  for  large  collections;  Oct.  to  Jan. 
Rousselet  Blanc,  i.  Mas  Pom.  Gen.  5:37,  fig.  307.  1880. 

Raised  by  Van  Mons  and  cataloged  by  him  in  1823.  Fruit  rather  small,  globular- 
turbinate,  even  in  contour,  bright  green,  whitish,  a  few  very  small,  bright,  gray  dots, 
no  russet,  at  maturity  it  becomes  pale  yellow  and  the  side  next  the  sun  is  blushed  extensively 
with  bright  blood-red,  a  white  bloom  covering  the  whole  surface  of  the  fruit  and  numer- 
ous very  small  dots  of  golden-yellow  appearing  on  the  red;  flesh  whitish,  rather  fine,  semi- 
buttery;  juice  sufficient,  sugary,  vinous,  with  the  agreeable  perfume  of  the  Rousselets; 
first;  Aug. 
Rousselet  de  la  Cour.  i.  Leroy  Diet.  Pom.  2:589,  fig.  1869. 

A  wilding  found  on  a  farm  which  adjoined  M.  Leroy's  nurseries  of  La  Cour  at 
Angers,  Fr.  Fruit  below  medium,  turbinate,  regular,  acute,  one  side  usually  larger  than 
the  other;  skin  rough  and  thick,  bronzed  all  over  and  covered  with  gray  or  white  dots; 
flesh  white,  fine,  breaking,  watery;  juice  abundant,  saccharine,  sourish,  with  an  agreeable 
perfume;  second;  end  of  Sept.  and  beginning  of  Oct. 
Rousselet  Decoster.  i.  Downing  Fr.  Trees  Am.  845.  1869. 

Raised  by  Van  Mons.     Tree  of  medium  vigor  but  very  weak  on  quince  stock.     Fruit 
small  to  medium,  globular-ovate,  pale  yellow,  mottled  with  golden-russet  and  tinted  with 
brownish-red;  flesh  yellowish,  buttery,  very  saccharine,  with  the  characteristic  perfume 
of  the  Rousselets;  first;  Oct.  and  Nov. 
Rousselet  Dore  d'Hiver.     i.  Leroy  Diet.  Pom.  2:590,  fig.     1869. 

Origin  unknown,  though  Leroy,  Angers,  Fr.,  possessed  it  about  1845.  Fruit  below 
medium,  variable  in  form,  turbinate,  slightly  obtuse,  or  turbinate  and  spherical  and  nearly 
always  larger  on  one  side  than  on  the  other;  skin  thick  and  rough,  shining,  some  bright 
and  golden-russet,  some  small,  brown  and  green  spots;  flesh  whitish,  fine,  semi-melting, 
juicy,  saccharine,  vinous,  fairly  well  perfumed;  second;  Feb.  and  Mar. 
Rousselet  Hatif.  i.  Duhamel  Trait.  Arb.  Fr.  2:148.  1768.  2.  Downing  Fr.  Trees  Am. 

846.     1869. 

Early  Rousselet.     3.  Hogg  Fruit  Man.  571.     1884. 

The  origin  of  this  pear  is  uncertain  though  it  was  probably  French,  for  in  1600  it  was 
under  cultivation  at  Orleans,  Fr.,  according  to  Le  Lectier.  Fruit  small,  pyriform,  slightly 
obtuse,  sides  often  unequal;  skin  fine,  lemon-yellow  on  the  shaded  side,  and  vivid  red 
sprinkled  with  gray  spots  on  the  side  next  the  sun;  flesh  yellowish,  fine,  semi-breaking 
and  crisp;  juice  well  perfumed,  saccharine,  abundant  and  aromatic;  second;  mid- July. 
Rousselet  de  Janvier,  i.  Leroy  Diet.  Pom.  2:594,  fig.  1869.  2.  Downing  Fr.  Trees  Am. 

845.     1869. 

Gained  by  Alexandre  Bivort,  director  of  the  nurseries  of  the  Society  Van  Mons  at 
Geest-Saint-Re'my,  Bel.,  in  1848.  Fruit  medium,  generally  regular-ovate;  skin  slightly 
rough,  lemon-yellow  in  the  shade,  washed  with  red-brown  on  the  other  cheek ;  flesh  yellowish ; 


THE    PEARS   OF   NEW   YORK  529 

very  fine,  melting;  juice  sufficient  and  fairly  saccharine,  vinous  and  richly  perfumed;  second; 

Dec.  and  Jan. 

Rousselet  Jaune  d'£te.    i.  Mas  Pom.  Gen.  3:23,  fig.  108.     1878. 

Gelbe  Sommerrusselet.     2.  Christ  Handb.  546.     1817. 

French,  1801.     Fruit  small;  skin  rough,  almost  entirely  covered  with  brilliant  red, 
densely  covered  with  small  gray  dots,  scentless;  flesh  granular,  melting,  saccharine,  sweet; 
second  for  table,  first  for  household;  Sept. 
Rousselet  de  Jodoigne.     i.  Mas  Pom.  Gen.  6:69,  fig.  419.     1880. 

Described  in  1876  as  a  "recent"  gain  of  M.  Gre"goire,  Jodoigne,  Bel.  Fruit  small 
globular-turbinate,  obtuse  at  apex;  skin  rather  firm,  bright  and  vivid  green,  sprinkled 
with  numerous  very  small  dots  of  gray-green,  russeted  around  the  calyx  and  lower  part 
of  the  fruit;  flesh  white,  tinted  with  green,  semi-fine,  semi-buttery;  juice  abundant, 
saccharine,  acidulous,  having  the  characteristic  Rousselet  perfume. 
Rousselet  de  Jonghe.  i.  Hogg  Fruit  Man.  639.  1884. 

Fruit  small,  obovate,  curved,  uneven  and  irregular  in  its  outline;  skin  smooth,  of  a 
uniform  lemon ;  flesh  yellow,  fine-grained,  firm,  melting  and  juicy,  with  a  very  rich,  sugary 
flavor;  its  delicious  flavor  compensates  for  its  small  size;  Nov.  and  Dec. 
Rousselet  de  Meestre.     i.  Hogg  Fruit  Man.  639.     1884. 

Fruit  large,  obtuse-pyriform  or  pyramidal;  skin  smooth  and  shining,  golden  yellow, 
thickly  dotted  all  over  with  large  brown-russet  freckles;  flesh  semi-buttery,  firm,  fairly 
juicy,  and  well  flavored;  of  indifferent  quality. 
Rousselet  Panache,     i.  Guide  Prat.  80.     1876. 

A  variegated  variety  of  French  origin  and  new  about  1825.     Fruit  small,  short-ovate, 
greenish-yellow,  with  light  and  dark  streakings;  first  for  dessert  and  household;    end  of 
Sept. 
Rousselet  de  Pomponne.     i.  Mas  Pom.  Gen.  6:67,  fig.  418.     1880. 

Obtained  by  MM.  Pradel,  nurserymen  at  Montauban,  Fr.  Fruit  small,  globular-ovate 
or  nearly  globular,  even  in  outline,  pale  green  at  first,  sprinkled  with  numerous  large, 
regularly  spaced  dots  of  gray  circled  with  darker  green,  changing  at  maturity  to  pale  yellow 
and  washed  on  the  side  opposed  to  the  sun  with  bright  rosy-red  on  which  the  dots  are 
blood-red;  flesh  white,  semi-breaking;  juice  sufficient,  saccharine,  with  little  flavor;  second; 
mid-Aug. 

Rousselet  Pricoce.     i.  Mag.  Hort.   18:151.     1852.    2.  Mas   Pom.  Gen.  6:91,   fig.   430. 
1880. 

This  is  the  variety  known  in  Germany  as  Fruhe  Geishirtlebirne  and  must  be  distinguished 
from  the  Rousselet  hdtif  or  Poire  de  Chypre  of  Duhamel.  It  was  classed  in  1851  by  Mr. 
Cabot,  President  of  the  Massachusetts  Horticultural  Society,  among  the  new  or  recently 
introduced  fruits.  Fruit  rather  small,  pyriform,  regular  in  contour,  vivid  green  slightly 
touched  with  yellow,  sprinkled  with  very  numerous,  very  small,  gray  dots,  changing  at 
maturity  to  lemon-yellow,  preserving  sometimes  a  tone  of  green,  the  side  next  the  sun 
being  washed  with  blood-red  spots  having  yellow  centers;  flesh  whitish,  fine,  tender,  semi- 
buttery,  juicy,  saccharine,  and  scented  with  the  perfume  of  the  Rousselets;  good; 
mid-July. 

34 


53O  THE    PEARS   OF   NEW   YORK 

Rousselet  de  Rheims.     i.  Duhamel  Trait.  Arb.  Fr.  2:147,  PI.  XL     1768.     2.  Bunyard 
Handb.  Hardy  Fr.  196.     1920. 

This  pear  is  of  very  ancient  and  uncertain  origin.  Many  authors  have  endeavored 
to  trace  it  back  to  the  days  of  the  Romans.  But  Pliny  and  the  other  Latin  horticulturists 
did  not  give  descriptions  of  their  fruits  sufficiently  technical  to  enable  us  to  make  identifi- 
cation of  their  varieties  with  ours  certain.  It  is,  however,  clear  that  the  Rousselet  de 
Rheims  has  existed,  particularly  around  the  city  of  Reims,  Fr.,  for  some  centuries.  Fruit 
small,  turbinate,  regular  in  form,  rarely  very  obtuse,  bright  green  or  yellow-green,  sprinkled 
with  large  and  small  gray-russet  dots  and  extensively  shaded  with  reddish-brown  on  the 
side  opposed  to  the  sun;  flesh  white,  fine  or  semi-fine,  almost  melting,  not  very  juicy,  rich 
in  sugar,  acidulous,  refreshing,  highly  perfumed;  one  of  the  best  early  pears  for  dessert; 
very  good  for  candying;  Sept. 

Rousselet  de  Rheims  Panache,     i.  Leroy  Dici.  Pom.  2:597,  fig.     1869.     2.  Hogg  Fruit 
Man.  639.     1884. 

A  variety  similar  in  all  respects  to  the  preceding,  of  which  it  is  a  bud  sport,  except 
that  the  leaves  and  fruit  are  striped  with  yellow  and  green.     Its  propagation  antedates 
1830. 
Rousselet  Royal,     i.  Guide  Prat.  104.     1876. 

On  trial  with  Messrs.  Simon-Louis,  Metz,  Lorraine,  in  1876.     Fruit  medium;  first; 
Sept. 
Rousselet  Saint  Nicolas.     I.  Mas  Le  Verger  3:Pt.  2,  13,  fig.  103.     1866-73. 

Obtained  by  M.  Bivort.  Fruit  small,  turbinate-ventriculous,  gray-green  tinted  with 
yellow,  sprinkled  with  large  brown  or  green  dots,  numerous  and  evenly  distributed,  changing 
at  maturity  to  pale  yellow,  the  side  exposed  to  the  sun  being  washed  with  brown-red  on 
which  are  blackish-red  dots;  flesh  yellowish,  very  fine,  melting,  rather  gritty  at  the  center, 
full  of  sweet  juice,  saccharine,  agreeably  perfumed;  good;  Oct. 
Rousselet  Saint-Quentin.  i.  Mas  Pom.  Gen.  7:53,  fig.  507.  1881. 

De  Quentin.     2.  Hogg  Fruit  Man.  635.     1884. 

Gained  by  M.  Van  Dooren,  a  former  director  of  the  middle  school  at  Namur,  Bel. 
Fruit  small  or  medium  on  a  pruned  tree,  globular-ovate  or  globular-conic,  symmetrical 
in  its  contour,  somber  green  sprinkled  with  large,  widely  spaced  gray  dots,  changing  to 
yellow,  and  well  colored  with  brownish-red  on  the  side  next  the  sun;  flesh  white,  slightly 
greenish,  fine,  buttery;  juice  sufficient,  saccharine,  having  the  characteristic  perfume  of 
the  Rousselets;  first;  Sept.  and  Oct. 

Rousselet  Saint  Vincent,     i.  Mag.  Hort.   16:296.     1850.    2.  Leroy  Diet.   Pom.  2:598, 
fig.     1869. 

The  origin  of  this  pear  is  uncertain.  It  seems  probable  to  Leroy  that  it  was  raised 
by  Van  Mons.  In  this  country  it  was  placed  on  the  Rejected  List  by  the  second  Congress 
of  Fruit  Growers  at  New  York  in  1850.  Fruit  above  medium,  globular-ovate,  irregular 
in  outline  especially  at  the  summit,  bright  yellow,  dotted  with  russet;  flesh  white,  fine, 
juicy,  saccharine,  acidulous,  of  a  delicate  flavor  though  not  recalling  in  the  least  that  of 
the  Rousselets;  first;  Oct. 


THE  PEARS  OF  NEW  YORK  531 

Rousselet  de  Stuttgardt.     i.  Hogg  Fruit  Man.  £39.     1884. 

Des  Chewiers  de  Stuttgardt.     2.  Leroy  Diet.  Pom.  1:558,  fig.     1867. 

Stuttgarier  Geisshirtel.    3.  Oberdieck  Obst-Sort.  289.     1881. 

It  is  said  that  this  was  a  wilding  found  by  a  shepherd  in  the  neighborhood  of  Stuttgart, 
Ger.,  before  1779.  Fruit  below  medium,  pyriform,  fine,  tender,  at  first  dark  water-green 
sprinkled  with  very  numerous  large  dots  of  a  darker  shade,  changing  to  yellow-green, 
tinged  on  the  side  next  the  sun  with  brownish-red  on  which  the  dots  become  yellow;  the 
surface  is  covered  with  a  characteristic  sort  of  grayish-white  bloom  which  passes  to  a  rosy- 
violet  on  the  bright  parts;  flesh  greenish,  not  very  fine  but  tender,  buttery,  sufficiently 
juicy,  aromatic;  first;  Aug. 
Rousselet  Thaon.  i.  Mas  Pom.  Gen.  4:73,  fig.  229.  1879. 

The  Bulletin  of  the  Van  Mons  Society  appears  to  indicate  that  Rousselet  Thaon 
was  a  gain  of  M.  Bivort.  Fruit  small,  short-turbinate,  symmetrical  in  outline;  skin  thick, 
firm,  bright  green  dotted  with  darker  green  changing  to  pale  yellow,  the  side  next  the  sun 
being  more  golden  and  washed  with  brown-red  on  fruits  well  exposed;  flesh  white,  coarse, 
semi-buttery;  juice  moderate  in  amount  but  saccharine  and  perfumed  with  musk;  second; 
Sept.  and  Oct. 
Rousselet  Theuss.  I.  Mas  Le  Verger  2:37,  fig.  17.  1866-73. 

In  his  abridged  descriptive  Catalog  published  at  Louvain  in  1823  Van  Mons  stated 
that  the  Rousselet  Theuss  was  raised  by  him.  Fruit  small  or  nearly  medium,  ovate- 
turbinate;  skin  rather  thick  and  firm,  at  first  bright  water-green,  sprinkled  with  gray- 
green  dots  turning  pale  yellow  and  encrimsoned  on  the  side  next  the  sun,  sometimes  very 
vividly  on  well-exposed  fruits;  flesh  white,  slightly  yellow  under  the  skin,  semi-fine,  melting, 
full  of  saccharine  juice,  acidulous,  well  perfumed  with  the  characteristic  Rousselet  scent; 
owing  to  its  excellence  and  beauty  this  pear  deserves  a  place  in  the  fruit  garden  as  well 
as  in  the  large  orchard;  Aug. 
Rousselet  Vanderwecken.  i.  Ann.  Pom.  Beige  3:41,  fig.  1855. 

Raised  by  M.  Gre'goire,  Jodoigne,  Bel.  Tree  pyramidal,  of  good  vigor,  very  pro- 
ductive. Fruit  small,  turbinate  to  ovoid,  yellow;  stem  short,  curved,  rather  thick;  calyx 
large  for  the  size  of  the  fruit,  open ;  flesh  white,  fine,  melting,  very  juicy,  very  sweet,  musky, 
strongly  aromatic;  first;  Nov. 

Rousseline.     i.  Duhamel  Trait.  Arb.  Fr.  2:153,  PI-  XV.     1768.    2.  Downing Fr.  Trees  A m. 
847.     1869. 

Merlet,  the  French  pomologist,  writing  in  1675  appears  to  have  been  the  first  to 
describe  this  pear  and  he  said  it  was  well  named  Rousseline  being  so  similar  to  Rousselet 
in  the  buttery  character  of  its  flesh  and  its  extraordinarily  musky  flavor.  Fruit  below 
medium,  pyriform  inclining  to  obovate,  swollen  in  the  middle  and  narrowing  obtusely 
toward  the  calyx  and  more  acutely  toward  the  stalk,  dull  green  dotted  with  brown  scales 
and  partly  covered  with  large  russet  stains  intermingled  with  gray  mottlings;  flesh  white, 
fine,  semi-melting,  some  grit  around  the  center;  juice  rarely  abundant,  highly  saccharine, 
vinous  and  musky;  second;  Nov.  and  Dec. 
Rousselon.  i.  Leroy  Diet.  Pom.  2:601,  fig.  1869.  2.  Downing  Fr.  Trees.  Am.  847.  1869. 

This    variety    was    gained    by   Major  EspeYen  of  Mechlin,  Bel.;  it  fruited  for  the 


532  THE   PEARS    OF   NEW   YORK 

first  time  in  1846.  Fruit  medium  and  above,  ovate,  much  swelled  in  its  lower  part 
and  contracted  near  its  summit;  skin  very  shining,  yellow-ochre,  dotted  with  gray-russet, 
stained  with  the  same  at  either  extremity  and  carmined  on  the  cheek  touched  by  the  sun; 
flesh  yellow-white,  semi-fine,  semi-breaking,  granular  around  the  core ;  juice  rather  deficient, 
saccharine,  sweet,  more  or  less  perfumed,  rather  delicate;  second;  Feb.  to  Apr. 
Roux  Carcas.  i.  Card.  Chron.  55.  1865.  2.  Leroy  Diet.  Pom.  2:602,  fig.  1869. 

This  pear  bears  the  name  of  a  nurseryman  at  Carcassone,  Aude,  Fr.,  who  raised  it  in 
1863.  Fruit  below  medium  or  small,  globular,  flattened  at  both  poles  and  often  slightly 
bossed,  yellow-green  dotted  with  small  gray  points,  slightly  marbled  with  russet;  flesh 
whitish,  coarse,  semi-melting,  gritty  at  center;  juice  abundant,  musky,  and  saccharine, 
possessing  a  rather  astringent  after-taste;  second;  end  of  Aug. 
Rove.  i.  Guide  Pral.  83.  1895. 

A  perry  pear  which  originated  in  the  neighborhood  of  Metz,  Lorraine,  and  is  in  much 
request  there.     Fruit  rather  large,  orange-yellow,  well  colored  with  red;  flesh  breaking, 
juicy,  saccharine,  of  an  agreeable  flavor;  of  first  quality  for  perry  and  for  cooking  and 
also  rather  good  to  eat;  end  of  winter  and  spring. 
Rowling,     i.  Parkinson  Par.  Ter.  592.     1629. 

"  The  Rowling  peare  is  a  good  peare,  but  hard,  and  not  good  before  it  bee  a  little 
rowled  or  bruised,  to  make  it  eate  the  more  mellow." 
Royal,     i.  Downing  Fr.  Trees  Am.  847.     1869. 

Raised  from  seed  by  Thomas  R.  Peck,  Waterloo,  N.  Y.  Fruit  medium,  globular- 
pyriform,  yellow  largely  covered  with  thin  crimson  on  the  side  next  the  sun,  sprinkled  with 
brown  and  russet  dots;  flesh  white,  melting,  juicy,  sweet,  slightly  aromatic;  good  to  very 
good;  Sept. 

Royal  d'Hiver.     i.  Duhamcl  Trait.  Arb.  Fr.  2:191,  PI.  XXXV.     1768.     2.  Hogg  Fruit 
Man.  640.     1884. 

The  origin  of  the  Royal  d'Hiver  is  uncertain.  In  1704  Le  Gentil,  director  of  the 
orchard  at  the  Chartreux  Convent  of  Paris,  said  that  it  was  a  new  pear  and  had  been 
brought  from  Constantinople  for  the  King  (Louis  XIV).  The  Turkish  origin  of  the  pear, 
however,  was  probably  based  on  not  much  more  than  hearsay.  Fruit  large,  turbinate- 
obtuse,  bossed;  skin  fine,  dull  lemon-yellow,  washed  with  orange-red  on  the  side  next 
the  sun,  dotted  and  marbled  with  fawn;  flesh  yellow-white,  fine,  melting  or  semi-melting, 
juicy,  saccharine,  sweet  and  having  a  pleasant,  musky  flavor;  good;  Nov.  to  Jan. 
Royale  Vendee,  i.  Leroy  Diet.  Pom.  2:607,  fig-  1869. 

Count  Eugene  of  Nouhes  obtained  this  variety  from  seed  at  la  Cacaudiere,  in  the 
commune  of  Pouzauges,  Vendee,  Fr.,  in  1860.  Fruit  medium,  globular-ovate,  bossed;  skin 
*ough,  dark  yellowish-green,  lightly  marbled  with  gray  and  bright  fawn;  flesh  citrine, 
fine,  very  melting  and  juicy,  with  a  saccharine,  sprightly  flavor  and  delicate  perfume; 
very  good;  Jan.  to  Mar. 
Ruhschiebler.  i.  Loschnig  Mostbirnen  96,  fig.  1913. 

An  Austrian  perry  pear.  Fruit  small  to  medium,  globular-turbinate,  yellow-green, 
with  large  and  small  russet  dots;  flesh  coarse,  juicy,  with  a  strong  acid  taste;  good  for 
transportation;  end  of  Sept.  and  Oct. 


THE    PEARS    OF    NEW   YORK  533 

Rummelter  Birne.     i.  Dochnahl  Fuhr.  Obstkunde  2:193.     1856.    2.  Loschnig  Mostbirnen 
98,  fig.     1913. 

A  perry  pear  grown  extensively  in  Austria  and  Germany.     Fruit  medium,  turbinate- 
oblate,  light  green,  heavily  sprinkled  with  gray  dots,  turning  orange-yellow,  with  russet 
on  the  exposed  side;  flesh  white,  very  coarse,  subacid;  end -of  Sept.  to  Nov. 
Runde  gelbe  Honigbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:162.     1856. 

Saxony,  1804.     Fruit  medium,  turbinate-oblate,  light  green  turning  white  and  straw 
color  with  a  vivid  light  blush,  fine  light  brown  dots;  flesh  yellow-white,  coarse-grained, 
gritty  near  center,  astringent,  honey-sweet;  very  good  for  household  use  and  perry;  end 
of  Sept.  for  three  or  four  weeks. 
Runde  Sommerpomeranzenbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:150.     1856. 

Trieste,  Austria,  1805.     Fruit  small,  globular-ovate,  flattened,  sides  unequal,  yellowish 
light  green  turning  to  light  lemon-yellow  tinged  with  green  and  often  slightly  blushed 
with  dull  red ;  flesh  semi-melting,  aromatic ;  first  for  dessert,  household  and  market ;  beginning 
of  Sept.  for  fourteen  days. 
Russbirne.     i.  Dochnahl  Fulir.  Obstkunde  2:173.     l8S6- 

Thuringia,   Ger.,    1803.     Fruit  medium,   globular-turbinate,   variable  in  form;  skin 
rough,  almost  entirely  covered  with  cinnamon-russet,  often  with  light  brown  blush;  flesh 
whitish,  coarse-grained,  saccharine,  breaking,  juicy;  third  for  the  table,  first  for  household; 
Nov.  and  Dec. 
Russelet  Petit,     i.  Langley  Pomona  132,  PI.  LXIV.     1729. 

Fruit  small,  pyramidal,  irregular;  stem  set  on  one  side  obliquely;  late  Aug. 
Russet  Bartlett. 

About  1893  Robert  McHinds,  Clarksville,  N.  Y.,  planted  700  Bartlett  pear  trees. 
When  these  trees  came  into  bearing,  one  was  found  to  produce  russet-colored  fruits,  whence 
the  name  Russet  Bartlett.  The  tree  is  an  exact  counterpart  of  Bartlett  in  manner  of 
growth  and  the  fruit  differs  from  Bartlett  only  in  the  russet  skin.  It  is,  therefore,  not 
improbable  that  the  variety  is  a  bud  sport  of  Bartlett. 
Russet  Catherine,  i.  Parkinson  Par.  Ter.  592.  1629. 

"  The  Russet  Catherine  is  a  very  good  middle  sized  peare." 
Rylsk.     i.  Can.  Hon.  27:292.     1894. 

Russian.     Fruit  medium  yellow;  flesh  breaking,  sweet;  very  late. 
S.  T.  Wright,     i.  Garden  66:299,  fig.     1904. 

This  English  pear  raised  by  Messrs.  Veitch,  was  introduced  in  1904  at  the  Royal  Horti- 
cultural Society's  fruit  show  in  London.  It  is  the  product  of  Beurr6  Bachelier  and  Bart- 
lett. Fruit  medium,  oblate-pyriform,  rather  swelled;  skin  rich  golden;  of  good  flavor;  Oct. 
Sabine.  i.  Leroy  Diet.  Pom.  2:610,  fig.  1869. 

The  parent  tree  of  this  variety  was  acquired  by  Van  Mons  from  a  garden  at  Schaerbeek, 
Bel.,  and  ripened  its  fruit  first  in  1817.  Fruit  medium,  sometimes  irregular-conic,  some- 
times ovate-pyriform  and  often  rather  deformed  in  contour;  skin  rather  rough,  bright 
green,  dotted  uniformly  with  dark  gray  changing  to  lemon-yellow,  washed  with  thin 
yet  vivid  crimson;  flesh  white  tinted  with  yellow,  fine,  melting,  rather  gritty  around  the 
core,  full  of  sweet  juice  and  delicately  perfumed;  first;  Dec.  and  Jan. 


534  THE    PEARS   OF   NEW   YORK 

Sabine  d'Ete.     i.  Lindley  Guide  Orch.  Card.  348.     1831. 

Raised  in  1819  by  M.  Stoffels  of  Mechlin,  Bel.     Fruit  pyramidal,  broadest  at  the 
base  and  tapering  to  a  round,  blunt  point  at  the  stalk;  skin  smooth  and  even,  yellow  on 
the  shaded  side,  and  of  a  fine  scarlet,  minutely  dotted  when  exposed  to  the  sun;  flesh  white, 
melting,  juicy,  highly  perfumed;  Aug. 
Sacandaga.     i.  Downing  Fr.  Trees  Am.  849.     1869. 

The  parent  tree  was  found  on  the  farm  of  William  Van  Vranken,  Edinburgh,  N.  Y. 
Fruit  small,   nearly  globular,   pale  greenish-yellow,   shaded  with  brownish-crimson,   and 
netted  and  dotted  with  russet;  flesh  white,  juicy,  melting,  sweet,  rich,  slightly  perfumed; 
good  to  very  good;  Sept. 
Sachsische  Glockenbirne.     i.  Liegel  Syst.  Anleit.  130.     1825. 

Saxony.     First    published    in    1816.     Fruit   medium,    spherical,    light    citron-yellow 
turning  golden  yellow,  blushed;  flesh  firm,  coarse-grained,  sweet  and  musky;  third  for 
dessert,  good  for  kitchen  purposes;  Oct. 
Sachsische  Lange  Griine  Wintertime,     i.  Mathieu  Nom.  Pom.  274.     1889. 

Longue  Verte  d'Hiver.     2.  Mas  Pom.  Gen.  7:137,  fig.  549.     1881. 

A  pear  of  German  origin  and  cultivated  especially  in  Thuringia  and  Saxony.  Fruit 
medium  or  nearly  medium,  conic-pyriform,  water-green,  sown  with  dots  of  a  darker  green, 
passing  to  greenish-white  or  yellowish-white  at  maturity;  flesh  white,  rather  fine,  semi- 
melting,  full  of  sweet,  saccharine  juice  but  without  any  appreciable  perfume;  good;  autumn 
and  early  winter. 
Safran.  i.  Leroy  Diet.  Pom.  2:611,  fig.  1869. 

An  old  French  pear  known  in  the  seventeenth  century  as  the  Safran  d'Hyver.  Fruit 
medium  and  sometimes  less,  variable  in  form,  usually  ovate,  very  globular  and  irregular 
or  slightly  long-conic;  skin  rather  rough,  saffron-yellow,  shaded  with  gray,  dotted,  veined 
and  marked  with  brown-russet;  flesh  yellowish,  semi-melting,  and  semi-fine,  granular; 
juice  sufficient,  saccharine,  acidulous,  with  a  perfume  resembling  that  of  fennel  rather 
than  of  musk;  third;  Oct.  to  Jan. 
Saint  Andre,  i.  HoveyFr.  Am.  1:79,  fig.  1851.  2.  Leroy  Diet.  Pom.  2:613,  nS-  l869- 

The  origin  of  this  pear  is  unascertainable  but  it  was  introduced  to  this  country  by 
R.  Manning,  Salem,  Mass.,  who  imported  cions  of  it  from  Messrs.  Baumann,  nurserymen, 
Bollwiller,  Fr.  (Bollweiler,  Alsace),  in  1834  or  1835.  Fruit  medium  or  below,  ovate,  rather 
symmetrical,  bossed  and  sometimes  a  little  ventriculated  in  its  lower  half;  skin  fine  and 
smooth,  yellow-green,  dotted  and  streaked  with  gray,  very  rarely  colored  on  the  cheek  next 
the  sun;  flesh  greenish-white,  fine  and  most  melting,  extremely  juicy,  sweet,  saccharine, 
slightly  vinous,  delicate  and  highly  perfumed;  first;  Oct. 
Saint  Andrew,  i.  Langley  Pomona  131.  1729. 

Described  in  1729  as  one  of  the  best  pears  in  England.     Fruit  large,  oblong,  very 
obtuse,   greatest  diameter  two-thirds  down  toward  the  base,   diminished  only  slightly 
toward  the  stem;  Sept. 
Saint  Aubin  sur  Riga.     i.  Mclntosh  Bk.  Gard> 2:461.     1855. 

"  A  New  Jersey  pear  of  much  excellence  either  as  a  wall  or  standard."     Fruit  large; 
flesh  melting,  tender,  of  rich  flavor;  excellent;  Jan.  and  Feb. 


THE  PEARS  OF  NEW  YORK  535 

Saint-Augustin.     i.  Duhamel  Trait.  Arb.  Fr.  2:230,  PI.  LVIII,  fig.  3.     1768.     2.  Leroy 
Diet.  Pom.  2:614,  %•     1869. 

An  old  French  pear  published  in  1650  by  Manage.  Fruit  below  medium,  pyriform- 
ovate,  rather  regular  in  form,  slightly  obtuse,  dirty  yellow,  dotted  with  gray,  stained  with 
fawn  around  both  poles  and  sometimes  slightly  clouded  with  brown-red  on  the  side  next 
the  sun;  flesh  white,  semi-fine,  breaking;  juice  rather  wanting,  sweet,  saccharine,  slightly 
musky  and  pleasant;  second;  Feb.  to  Apr. 
Saint  Denis,  i.  Downing  Fr.  Trees  Am.  849.  1869. 

Fruit  small,  turbinate  and  uneven  in  its  outline,  pale  yellow,  with  a  crimson  cheek 
and  thickly  dotted  with  crimson  dots;  flesh  semi-melting,  very  juicy  and  sweet,  with  a 
fine  aroma;  good;  Aug.  and  Sept. 
Saint  Dorothee.     i.  Mag.  Hort.  14:110.     1848.     2.  Downing  Fr.  Trees  Am.  849.     1869. 

A  variety  received  in  this  country  from  France  and  fruited  here  for  the  first  time  in 
1847.     Fruit  large,  fusiform  or  spindle-shaped,  bright  lemon-yellow;  flesh  fine,  buttery, 
with  a  saccharine,  sprightly  and  highly  perfumed  flavor;  good;  Oct.  and  Nov. 
Saint  Francois,     i.  Leroy  Diet.  Pom.  2:616,  fig.     1869. 

Until  1675  when  Merlet  described  it  this  variety  was  little  known  and  he  then  called 
it  de  Grillon  or  Bonne-Amet  but  in  1690  on  re-printing  and  completing  his  work  he  spoke 
of  it  as  the  Saint  Frangois.  Fruit  above  medium  and  sometimes  very  large,  long-conic, 
slightly  obtuse  and  bossed,  one  side  more  swelled  than  the  other,  dull  greenish-yellow, 
finely  dotted  with  brown,  widely  stained  with  fawn  around  the  stem  and  more  or  less 
flecked  with  the  same  and  slightly  carmined  on  the  side  of  the  sun:  flesh  white,  extremely 
fine,  semi-breaking,  rarely  gritty;  juice  scanty  and  wanting  in  sugar,  musky,  delicate  in 
flavor;  third  for  eating  raw,  first  for  cooking;  mid-Nov.  to  end  of  Jan. 
Saint  Gallus  Weinbirne.  i.  Dochnahl  Fuhr.  Obsfkunde  2:194.  1856. 

Germany,  on  the  Rhine,  Wurttemberg  and  Baden.     First  published  in  1830.     Fruit 
small,  apple-shaped,  often  flat-turbinate,  medium  swelled,  uneven;  skin  very  firm,  green, 
almost  entirely  covered  with  a  dark,  dirty  red  blush,  scarcely  dotted  at  all;  good  for  house- 
hold use  and  perry;  Jan.  to  Mar. 
Saint  George,     i.  Leroy  Diet.  Pom.  2:617,  %•     1869. 

The  Saint  George  was  described  by  Diel,  Stuttgart,  Ger.,  in  1812,  as  a  French  pear 
originated  on  the  Moselle.  Fruit  above  medium  and  often  larger,  very  long  and  always 
variable,  often  of  Calebasse  form,  obtuse  and  contorted,  sometimes  ovate  and  regular 
in  outline;  skin  thin,  rough,  greenish,  much  stained  with  gray  around  the  calyx  and  covered 
with  large  brown  dots  and  scaly  patches  of  russet;  flesh  white,  fine,  melting,  juice  abundant, 
saccharine,  acid  and  vinous,  pleasantly  perfumed;  first;  mid-Sept. 

Saint  Germain,     i.  Duhamel  Trait.  Arb.  Fr.  2:225,  PI.  LII.     1768.     2.  Bunyard  Handb. 
Hardy  Fr.  196.     1920. 

Merlet,  the  French  pomologist,  wrote  in  1680  that  this  pear  originated  from  a  wilding 
on  the  banks  of  the  Fare,  a  little  river  in  the  parish  of  Saint  Germain  d'Aree\  Fruit  medium 
or  large,  long-pyriform,  slightly  swelled,  often  irregular  in  contour;  skin  rather  thick 
and  rough,  greenish-yellow,  dotted  with  russet,  slightly  golden  on  the  cheek  exposed  to 
the  sun ;  flesh  whitish,  fine,  very  melting,  very  juicy,  rich  in  sugar  with  an  agreeable,  per- 


536  THE    PEARS   OF   NEW   YORK 

fumed  flavor;  very  good,  but  is  gritty  and  worthless  if  grown  on  cold,  moist  soil;  Nov. 

to  Mar. 

Saint  Germain  Gris.     i.  Leroy  Diet.  Pom.  2:623,  ng-     1869. 

Found  by  M.  PreVost,  long  president  of  the  Horticultural  Society  of  Seine-Inferieure, 
Fr.,  in  the  ancient  garden  of  the  Friars  of  Saint-Ouen,  at  Rouen,  about  the  year  1804. 
Fruit  medium  to  large,  long-ovate,  irregular  in  its  upper  part  and  often  bossed  and  elevated 
more  on  one  side  of  the  stalk  than  on  the  other,  grayish-green  dotted  with  brown;  flesh 
yellowish,  semi-fine,  melting,  saccharine,  juicy,  slightly  acidulous,  with  a  deliciously  scented 
flavor;  first;  mid-Dec,  and  Jan. 
Saint  Germain  Panache,  i.  Leroy  Diet.  Pom.  2:625.  1869. 

This  variegated  variety  of  Saint  Germain  is  of  French  origin;  the  date  of  its  publication 
is  about  1819.     Fruit  simply  a  variegated  form  of  the  Saint  Germain,  covered  with  rather 
large  bands  of  bright  yellow  sometimes  extending  from  stem  to  calyx. 
Saint  Germain  de  Pepins.     i.  Downing  Fr.  Trees  Am.  850.     1869. 

Foreign.     Origin   unknown.     Fruit   medium,    nearly   globular   or   obovate,    slightly 
pyriform,  pale  yellow,  lightly  shaded  or  mottled  with  crimson  in  the  sun,  netted  and  patched 
with  russet  and  thickly  sprinkled  with  russet  dots;  flesh  yellowish,  coarse  and  gritty,  with 
a  hard  core;  good;  Feb. 
Saint  Germain  Puvis.     i.  Leroy  Diet.  Pom.  2:625,  fig.     1869. 

M.  Pariset,  Curciat-Dongalon,  Fr.,  obtained  this  variety  in  1842.  Fruit  above 
medium,  long-conic,  obtuse,  irregular,  much  bossed,  grass-green,  clouded  with  olive-yellow, 
sprinkled  with  small  gray  dots;  flesh  whitish,  semi-fine,  watery  and  melting,  almost  free 
from  granulations;  juice  rather  deficient,  saccharine,  acidulous,  agreeable;  second;  end  of 
Sept.  and  Oct. 
Saint  Germain  du  Tilloy.  i.  Leroy  Diet.  Pom.  2:626,  fig.  1869. 

The  origin  of  this  pear  is  unknown  though  Leroy  thought  that  its  name  indicated 
origin  in  the  Department  of  the  Nord  where  it  formerly  existed  in  important  nurseries 
and  where  are  two  towns  bearing  the  name  Tilloy.  Fruit  medium  and  above,  long-conic 
or  cylindrical-conic,  very  obtuse,  rather  variable,  golden-yellow,  clouded  with  olive-yellow, 
covered  with  gray  dots  and  speckles,  always  rather  squamose,  more  or  less  washed  with 
cinnamon-russet  on  the  side  next  the  sun;  flesh  white,  semi-fine  and  semi-melting,  gritty 
at  center;  juice  abundant,  sugary,  acidulous,  aromatic;  first;  mid-Oct.  to  end  of  Nov. 
Saint  Germain  Van  Mons.  i.  Leroy  Diet.  Pom.  2:628,  fig.  1869. 

Van  Mons  Hermannsbirne.     2.  Dochnahl  Fuhr.  Obstkunde  2 : 60.     1856. 

The  parent  tree  of  this  variety  was  a  seedling  raised  by  Van  Mons  at  Brussels  which 
fruited  for  the  first  time  in  1 8 1 9 .  Fruit  rather  above  medium  or  medium,  obovate-pyrif orm, 
one  side  habitually  more  swelled  than  the  other,  yellow-ochre,  sprinkled  with  numerous 
gray  and  green  dots;  flesh  yellowish,  semi-fine  and  semi-melting,  very  granular  at  the 
core;  juice  rarely  abundant,  sugary,  acidulous,  rather  savory;  second;  Oct. 
Saint  Ghislain.  i.  Hovey  Fr.  Am.  2:45,  fig.  1851.  2.  Leroy  Diet.  Pom.  2:629,  fig. 
1869. 

This  pear  was  raised  at  the  village  of  Jammapes,  Hainaut,  Bel.,  by  M.  Dorlain  and 
was  propagated  by  Van  Mons  and  others.     Fruit  medium;  form  irregular,  globular  gourd- 


THE   PEARS   OF   NEW   YORK  537 

shaped  and  swelled  in  its  lower  part  or  elongated  gourd-shaped  and  sometimes  regular- 
turbinate,  always,  however,  diminishing  acutely  to  the  stalk;  skin  rather  thick  and  rough, 
grass-green,  covered  all  over  with  large  gray  dots  and  shaded  with  dull  red  on  the  side 
exposed  to  the  sun;  flesh  white,  fine  or  semi-fine,  melting  or  semi-melting,  watery;  juice 
very  saccharine,  vinous,  with  a  delicious  perfume  and  an  after-taste  of  musk;  first;  end 
of  Aug. 
Saint  Herblain  d'Hiver.  i.  Mas  Pom.  Gen.  1:147,  %•  74-  1872. 

The  Saint  Herblain  d'Hiver  was  propagated  by  M.  Bruneau,  a  nurseryman,  Nantes, 
Fr.,  where  it  was  raised,  cultivated  and  much  appreciated.  Fruit  medium,  conic-ovate, 
usually  symmetrical  in  outline;  skin  rather  thick  and  firm,  at  first  bright  green  sprinkled 
with  brown  dots  very  regularly  spaced  and  prominent,  changing  to  citron-yellow  with 
the  side  next  the  sun  a  little  golden;  flesh  white,  semi-fine,  dense,  semi-breaking,  full  of 
sweet  juice,  saccharine,  refreshing,  more  tender  when  eaten  at  its  extreme  maturity;  a  good 
winter,  cooking  pear;  end  of  winter. 
Saint  Lezin.  i.  Leroy  Diet.  Pom.  2:632,  fig.  1869.  2.  Hogg  Fruit  Man.  642.  1884. 

First  among  French  pomologists  to  mention  it  was  Claude  Saint-E"tienne,  in  1670. 
Fruit  large  to  very  large,  pyriform  but  variable,  green  clouded  with  pale  yellow,  dotted 
with  small  gray  specks;  flesh  white,  semi-fine,  semi-breaking;  juice  plentiful,  but  deficient 
in  sugar  and  without  perfume;  second  for  dessert,  but  good  for  stewing;  Sept.  and  Oct. 
Saint  Louis,  i.  Leroy  Diet.  Pom.  2:634,  fig.  1869. 

Found  in  the  ancient  fruit  garden  of  the  Horticultural  Society  of  Angers,  Fr.,  and 
without  any  record  of  origin.  Fruit  medium  or  below,  globular-ovate,  somewhat  bossed, 
yellow-ochre  all  over,  sprinkled  with  dots  and  very  small  specks  of  fawn,  more  or  less 
carmined  on  the  face  turned  to  the  sun;  flesh  white,  rather  coarse,  semi-melting;  juice 
abundant,  rather  saccharine,  sweetish,  without  any  appreciable  perfume;  third;  latter  part 
of  Aug. 
Saint  Luc.  i.  Mas  Pom.  Gen.  7:29,  fig.  495.  1881. 

Origin  unknown.  Fruit  rather  small,  ovate-pyriform,  symmetrical  in  contour,  having 
its  largest  diameter  somewhat  below  the  center;  skin  rather  thick  though  tender,  at  first 
pale  water-green,  with  dots  of  green-gray,  changing  at  maturity  to  pale  golden-yellow, 
tinged  with  very  light  red  on  the  cheek  opposed  to  the  sun;  flesh  whitish,  fine,  buttery; 
juice  fairly  abundant,  very  saccharine  and  slightly  perfumed;  good;  Aug. 
Saint  Luke.  i.  Garden  66:305.  1904. 

Introduced  by  Rivers,  Sawbridgeworth,  Eng.,  about  1900.  At  the  Royal  Horticultural 
Society's  show  of  hardy  fruits  at  Westminister  in  1904  it  was  regarded  as  a  valuable  intro- 
duction, able  to  compete  with  the  best,  owing  to  its  rich  mellow  flavor  and  melting  flesh, 
and  perfect  shape  and  finish.  Fruit  rough,  russety,  deep  cinnamon-brown  with  green 
patches;  flesh  melting,  juicy,  rich,  sweet;  Oct. 

Saint  Menin.     i.  Mag.  Hort.  22:231,  fig.   16.     1856.     2.  Mas  Lc  Verger  2:187,  ng-  92- 
1866-73. 

Omer- Pacha.     3.  Mag.  Hort.  21:87.     l8SS-     4-  Leroy  Diet.  Pom.  2:478,  fig.     1869. 

Received  in  America  from  Leroy  about  1855  under  the  name  Omer-Pacha.  It  was 
known,  however,  as  early  as  1846  in  this  country  under  the  name  of  Saint  Menin.  Fruit 


1538  THE    PEARS   OF   NEW   YORK 

rather  large,  obovate-obtuse,  pale  yellow,  slightly  brown  in  the  sun,  netted  and  patched 
with  russet,  and  thickly  dotted  with  conspicuous  russet  dots;  flesh  whitish,  fine,  melting; 
juice  abundant,  saccharine,  vinous,  with  a  delicate  aroma;  first;  Sept. 
St.  Michel  Archange.    i.  Pom.  France    i:No.  41,  PI.  41.     1863.     2.  Hogg  Fruit  Man. 
324.     1866. 

A  French  pear  originated  in  the  neighborhood  of  Nantes  in  the  middle  of  the  last 
century.  Fruit  medium  or  rather  large,  turbinate  but  irregular  in  form,  sometimes  obovate, 
sometimes  long-pyriform;  skin  fine,  smooth,  greenish-yellow,  much  dotted  with  gray- 
russet,  washed  with  orange-red  on  the  side  next  the  sun;  flesh  yellow-white,  fine,  melting, 
very  juicy,  tender,  agreeably  perfumed;  very  good;  Sept.  and  Oct. 
Saint  Patrick,  i.  Mass.  Hort.  Soc.  Rpt.  45.  1866. 

Raised  from  seed  by  S.  A.  ShurtlelT,  Brookline,  Mass.,  and  fruited  in  1863.     Fruit, 
diameter  23  inches,  short-pyriform,  green,  with  dots  and  some  blush;  keeps  well,   and 
ripens  perfectly,  with  a  pleasant  flavor; -Feb.  15. 
Saint  Pere.     i.  Leroy  Diet.  Pom.  2:638,  fig.     1869. 

Poire  de  Saint  Pere.     2.  Guide  Prat.  82,  253.     1895. 

The  origin  of  Saint  Pere  is  ancient  and  indeterminate.  Without  accepting  the 
doubtful  synonyms  of  Bugiada  d'Hiver  des  Italiens  and  Brute-Bonne  de  Rome  which  have 
been  applied  to  it,  we  may  judge  from  its  name,  Holy  Father,  that  it  came  from  Italy. 
Fruit  above  •medium  and  often  larger,  sometimes  conic-pyriform  and  sometimes  ovate- 
pyriform,  but  irregular  in  outline,  yellow,  much  mottled  with  gray-russet,  sprinkled  with 
very  many  and  rather  large  brown  dots;  flesh  white,  coarse,  watery,  semi-breaking,  juicy, 
wanting  in  sugar,  often  acrid,  without  perfume;  first  for  cooking  purposes;  Feb.  to  Apr. 
St.  Swithin.  i.  Jour.  Hort.  35:149,  fig.  20.  1878.  2.  Bunyard  Handb.  Hardy  Fr.  196. 
1920. 

Raised  by  Rivers,  Sawbridgeworth  Nurseries,  Eng.,  from  seed  of  Calebasse  Tougard. 
Fruit  below  medium,  obovate  or  pyriform;  skin  smooth,  grass-green,  thickly  dotted  and 
mottled  with  russet  and  sometimes  with  a  faint  blush  on  the  side  next  the  sun ;  flesh  yellowish- 
white,  with  a  greenish  tinge,  tender,  juicy  and  sweet,  with  a  fine,  brisk  flavor;  good, 
superior  to  Doyenne  d'Ete;  July  and  Aug. 

Saint  Vincent  de  Paul.     i.  Leroy  Diet.  Pom.  2:641,  fig.     1869.     2.  Downing  Fr.   Trees 
Am.  851.     1869. 

M.  Flon-Grolleau,  a  nurseryman,  Angers,  Fr.,  obtained  this  pear  which  was  first 
tasted  when  ripe  in  mid-January,  1853.  Fruit  above  medium,  regular-obtuse-turbinate, 
meadow-green,  sprinkled  with  yellow  dots  and  russet,  washed  with  fawn  around  the  stem 
and  on  the  cheek  exposed  to  the  sun;  flesh  whitish,  fine,  breaking  and  gritty,  juicy,  having 
little  sugar,  rather  astringent  and  without  perfume;  third  for  dessert,  second  for  cooking; 
Oct. 
Sainte  Anne.  i.  Guide  Prat.  99.  1895. 

Obtained  by  M.  Joanon  at  Saint-Cyr  near  Lyons,  Fr.  Fruit  medium,  oval,  rounded 
at  either  end,  greenish-yellow,  washed  with  rose  on  the  side  next  the  sun;  flesh  white,  rather 
fine,  buttery,  very  juicy,  melting,  saccharine;  matures  after  Beurre'  Giffard,  about  the 
beginning  of  Aug. 


THE  PEARS  OF  NEW  YORK  539 

Sainte  Therese.     i.  Leroy  Diet.  Pom.  2:642,  fig.     1869. 

Raised  by  Andrd  Leroy,  Angers,  Fr.  It  first  fruited  in  1863.  Fruit  medium  and 
often  larger,  ovate,  irregular  and  rather  long,  always  larger  on  one  side  than  on  the  other, 
water-green,  dotted  and  mottled  with  russet  and  stained  with  patches  of  fawn ;  flesh  white, 
fine,  melting;  juice  very  abundant,  very  saccharine,  perfumed  and  possessing  an  agreeably 
acid  flavor;  latter  half  of  Oct. 
Salisbury,  i.  Downing  Fr.  Trees  Am.  541.  1857. 

A  native  of  western  New  York.  Fruit  depressed-pyriform;  skin  rough,  somewhat 
covered  with  russet  and  thickly  sprinkled  with  russet  dots;  flesh  coarse;  of  only  moderate 
quality;  Oct. 

Salviati.     i.  Duhamel  Trait.  Arb.  Fr.  2:137,  PI-  IX.     1768.     2.  Hogg  Fruit  Man.  643. 
1884. 

Merlet,  French  pomologist,  described  this  pear  in  UAbrege  des  ban  fruits  in  1675. 
Fruit  below  medium  to  medium;  form  variable  from  obtuse-turbinate  to  slightly  long 
ovate-turbinate;  skin  thin,  wax-yellow,  dotted  with  greenish  spots,  sometimes  much 
stained  with  scaly  russet  and  sometimes  tinted  with  reddish-brown  on  the  side  touched 
by  the  sun;  flesh  whitish,  coarse,  semi-melting,  gritty  at  the  center;  juice  scanty,  rather 
saccharine,  sweet,  but  with  a  strong  and  disagreeable  odor  of  musk;  third;  Sept. 
Salzburger  von  Adlitz.  i.  Dochnahl  Fuhr.  Obstkunde  2:14.  1856. 

A  pear  much  esteemed  in  Bavaria,  Wurttemberg,  and  Upper  Austria.     Fruit  nearly 
medium,  short-conic,  even  in  outline,  greenish-yellow,  handsomely  blushed,  densely  dotted 
with  fine  points;  skin  without  scent;  flesh  mild,  tender,  melting;  first  for  dessert,  especially 
good  for  household  and  market;  beginning  of  Sept. 
Sam  Brown,     i.  Downing  Fr.  Trees  Am.  2nd  App.  134,  fig.     1872. 

Originated  with  Samuel  Brown,  Junior,  Walnut  Hills,  Md.  Exhibited  at  Philadelphia 
in  1869.  Fruit  full  medium  size  or  under,  globular,  obtuse-pyriform,  a  little  uneven,  pale 
yellow  partly  covered  with  thin  russet,  resembling  Brown  Beurre"  somewhat  in  appearance 
and  very  much  in  flavor,  sometimes  rather  brownish  in  the  sun;  flesh  white,  a  little  coarse, 
melting,  juicy,  vinous  and  rich;  very  good,  nearly  best;  Sept. 
Samenlose.  i.  la.  Hort.  Soc.  Rpt.  382.  1885. 

A  Russian  pear  from  the  province  of  Vilna,  which  seems  to  be  a  near  relative  of  the 
Bessemianka,  but  differs  in  expression  of  tree.     Fruit  above  medium,  of  Bergamot  type 
and  good  in  quality. 
Sanguine  d'ltalie.     i.  Leroy  Diet.  Pom.  2:647,  fig-     l869- 

Imported  into  France  about  the  beginning  of  the  last  century.  Fruit  medium,  tur- 
binate  and  regular,  rather  obtuse,  grass-green,  dotted  with  gray  on  the  shaded  side  and  with 
yellow-red  on  the  sun-exposed  side;  flesh  breaking,  gritty,  coarse,  dull  yellow,  veined 
with  red  especially  about  the  core  where  the  yellow  almost  entirely  disappears  under  the 
blood-red;  juice  never  abundant,  saccharine,  sweet,  without  much  perfume;  third;  Aug. 
and  Sept. 

Sanguinole.     i.  Downing  Fr.    Trees  Am.   851.     1869.     2.  Bunyard  Handb.   Hardy  Fr. 
197.     1920. 

Sanguine  de  France.     3.  Leroy  Diet.  Pom.  2:645,  fig-     1869- 


540 


THE    PEARS    OF   NEW   YORK 


This  old  pear  is  of  consequence  only  on  account  of  the  color  of  its  flesh.  According 
to  Claude  Mollet,  1810,  it  was  imported  to  France  from  Switzerland.  It  was  known  in 
Germany  in  1500.  Fruit  below  medium  or  small,  variable  in  form,  turbinate-obtuse,  or 
globular,  bossed;  skin  rather  thick  and  rough,  green  dotted  with  gray  and  red,  sprinkled 
with  streaks  and  patches  of  russet,  and  sometimes  slightly  carmined  on  the  face  exposed 
to  the  sun;  flesh  transparent,  red,  semi-fine,  semi-breaking,  juicy,  saccharine,  acidulous, 
more  or  less  musky,  agreeable;  second,  sometimes  third,  the  flesh  decomposing  rapidly; 
Aug.  and  Sept. 
Sanguinole  de  Belgique.  i.  Downing  Fr.  Trees  Am.  852.  1869. 

Belgische  Blutbirne.     2.  Dochnahl  Fuhr.  Obstkwide  2:67.     1856. 

Raised  by  M.  Berckmans,  a  Belgian  nurseryman  who  came  to  the  United  States  but 
also  maintained  the  original  establishment,  where  this  seedling  was  produced  in  1851.  It 
is  of  interest  only  on  account  of  its  rose-tinted  flesh.  Fruit  medium,  long-ovate,  vivid 
yellow,  blushed  and  dotted  with  red,  with  some  brown-russet;  flesh  yellowish- white,  tinted 
with  red,  semi-melting,  saccharine  and  highly  aromatic;  second  for  the  table;  Oct.  and 
early  Nov. 
Sans-Pareille  du  Nord.  i.  Leroy  Did.  Pom.  2:648,  fig.  1869. 

Unvergleichliche.    2.  Mathieu    Nom.   Pom.   291.     1889. 

A  French  variety  described  first  in  1847.  Its  origin  is  unknown.  Fruit  large  and  some- 
times very  large,  very  long,  cylindrical  and  contorted,  often  slightly  constricted  in  the 
middle  like  Calebasse;  skin  thin,  lemon-yellow,  sprinkled  with  large  gray  dots,  some  fine 
patches  of  fawn,  more  or  less  tinted  with  vivid  rose  on  the  face  opposed  to  the  sun;  flesh 
very  white,  semi-breaking  and  semi-fine;  juice  never  abundant,  sweetish,  rather  saccharine, 
wanting  in  perfume,  but  yet  having  a  slight  characteristic  flavor;  third  for  dessert,  first 
for  compotes;  Nov.  to  Jan. 

Sans  Peau.     i.  Duhamel  Trait.  Arb.  Fr.  2:150,  PI.  XIII.     1768.     2.  Hogg  Fruit  Man. 
644.     1884. 

Skinless.    3.  Downing  Fr.  Trees  Am.  856.     1869. 

Of  ancient  and  uncertain  origin;  the  first  certain  French  description  was  written  by 
La  Quintinye  in  1690.  Fruit  below  medium  or  small,  ovate,  more  or  less  long  but  always 
regular;  skin  exceedingly  thin,  and  slightly  rough  to  the  touch,  yellow-white,  sprinkled 
with  dots  of  darker  green  and  often  washed  with  pale  rose  on  the  sun-exposed  side  on 
which  the  dots  are  gray;  flesh  yellowish,  coarse,  melting,  watery;  juice  sufficient, 
saccharine,  acidulous,  feebly  perfumed;  second;  Aug. 
Santa  Anna,  i.  Am.  Pom.  Soc.  Rpt.  68.  1895. 

Originated  in  Santa  Anna,   California.      Fruit   large,    obtuse-pyriform,    yellow-rus- 
seted;  flesh  tough,  highly  perfumed;  first;  season  late. 
Santa  Claus.     i.  Garden  67:17,  35.     1905.     2.  Bunyard  Hand b.  Hardy  Fr.  197.     1920. 

Colonel  Brymer,  Dorchester,  Eng.,  introduced  this  pear  to  the  notice  of  the  Royal 
Horticultural  Society  in  1905  explaining  that  the  parent  tree  had  come  originally  from 
Belgium  some  thirty  years  previously.  Fruit  medium,  conical,  slightly  pyriform,  fairly 
even,  slightly  rough,  dull  brown-red,  practically  covered  with  russet;  stem  long,  slender; 


THE    PEARS   OF   NEW   YORK  54! 

calyx  partially  open,  in  an  even  basin;  flesh  pale  yellowish,  melting,  deliriously  flavored; 

Dec. 

Santa  Rosa.     i.  Am.  Pom.  Soc.  Rpt.  68.     1895. 

Originated  in  California.     Fruit  large,  pyriform;  flesh  buttery,  vinous;  mid-season. 
Sapieganka.     i.  Mont.   Hort.   Soc.    Rpt.    56,    fig.     1881-2.    2.  Cal.    Com.    Hort.     Pear 
Grow.  Cal.  7: No.  5,  179.     1914. 

Bergamotte  Sapieganka.     3.  la.  Hort.  Soc.  Rpt.  83.     1882. 

Originated  in  northern  Poland  and  introduced  into  this  country  in  1879.  There 
is  a  suspicion  that  it  may  be  the  Bergamotte  d'fit<5  renamed  after  a  Polish  nobleman.  It 
has  been  found  tender  in  Manitoba  and  the  Northwest,  but  perfectly  hardy  at  Ottawa 
and  in  Muskoka.  Fruit  medium,  oblate,  often  somewhat  flattened,  brownish-yellow, 
with  brownish-red  in  the  sun,  with  numerous  small  dots;  flesh  white,  coarse,  somewhat 
firm  and  juicy;  poor  quality  both  for  dessert  and  cooking,  third  for  market;  Aug. 
Sarah,  i.  Mass.  Hort.  Soc.  Rpt.  37.  1867. 

Raised  by  Thaddeus  Clapp  of  Dorchester,  Mass.     It  was  exhibited  at  the  Massachu- 
setts Horticultural  Society's  rooms  in  1867.     Fruit  medium  size,  globular-obovate-pyriform, 
greenish-yellow,  partially  netted  and  patched  with  russet,  and  thickly  sprinkled  with 
brown  dots;  flesh  white,  fine,  juicy,  melting,  sweet,  rich,  aromatic;  very  good;  Oct. 
Sarrasin.     i.  Duhamel  Trait.  Arb.  Fr.  2:249.     1768.     2.  Hogg  Fruit  Man.  644.     1884. 

Duhamel  du  Monceau  was  the  first  writer  to  mention  this  pear,  the  origin  of  which 
is  unknown.  Fruit  medium,  turbinate,  more  or  less  obtuse  and  elongated,  dull  yellow, 
slightly  greenish,  dotted  all  over  with  bright  russet,  seldom  mottled  but  amply  washed 
with  rose  on  the  cheek  exposed  to  the  sun;  flesh  white,  semi-fine  and  semi-breaking;  juice 
abundant,  saccharine,  acidulous,  having  a  taste  of  anis;  second  as  a  fruit  to  eat  raw,  first 
for  compotes;  Duhamel  terms  it  the  longest  keeping  of  all  pears;  Mar.  to  June. 
Sary-Birne.  i.  Dochnahl  Fuhr.  Obstkunde  2:56.  1856. 

Published  in  Germany  in  1851.  Also  known  as  Sary  Armud  and  the  Turkish  Musk 
Summer  Pear.  Fruit  small,  ventriculous-conic,  often  somewhat  bossed,  greenish-yellow 
turning  yellow,  seldom  blushed,  dotted  with  fine  russet  points;  flesh  very  sweet,  semi- 
melting,  granular,  without  any  particular  aroma;  second  for  table,  good  for  kitchen  and 
market;  Aug. 
Sauerliche  Margarethenbirne.  i.  Dochnahl  Fuhr.  Obstkunde  2:165.  1856. 

Margueriie-Acidule.     2.  Mas  Pom.  Gen.  1:43,  fig.  22.     1872. 

Obtained  by  Diel  in  the  neighborhood  of  Nassau,  Ger.  Fruit  small,  usually  globular- 
turbinate  and  sometimes  ovate-pyriform,  yellowish  light  green  changing  to  pale  light 
yellow,  often  blushed  with  brownish-red  on  the  side  of  the  sun,  on  which  are  numerous 
dots;  flesh  granular,  white,  semi-melting;  juice  sufficient,  moderately  sweet,  refreshing; 
third;  end  of  July. 
Schellesbirne.  i.  Dochnahl  Fuhr.  Obstkunde  2:172.  1856. 

Wtirttemberg,  Ger.  First  published  in  1830.  Fruit  medium,  turbinate,  rather  bossed 
and  unequal-sided;  skin  testaceous,  light  green  turning  to  yellow-green,  light  blood-red 
marblings,  sprinkled  with  dark,  grayish-green,  round  dots;  third  for  the  table;  good  for 
perry;  beginning  of  Oct. 


542  THE  PEARS  OF  NEW  YORK 

Schmalblattrige  Schneebirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:199.     l8S6- 

Germany,  1809.     Fruit  grows  in  bunches,  small,  spherical;  skin  thick,  yellow-green, 
dotted  and  speckled  with  brown;  flesh  coarse;  third;  Dec.  and  Jan. 
Schmotzbirne.     i.  Loschnig  Mostbirnen  136,  fig.     1913. 

A  perry  pear  known  under  many  names  in  different  parts  of  Austria.     Fruit  below 
medium,  globular-ovate,  often  turbinate,  smooth,  yellow  when  ripe,  thickly  dotted  with 
russet;  flesh  yellow-white,  coarse-grained,  very  juicy,  subacid;  Oct. 
Schnackenburger  Winterbirne.     i.  Oberdieck  Obst-Sort.  338.     1881. 

Published  in  Germany.     Fruit  rather  large,  flattened,  globular-yellow  washed  with 
brownish-red;  flesh  breaking;  a  cooking  pear;  winter. 
Schoberlbirne.     i.  Loschnig  Mostbirnen  100,  fig.     1913. 

An  Austrian  perry  pear.     Fruit  medium,   Bergamot-form  to  short-turbinate,   light 
green  turning  to  greenish-yellow,  dotted  with  russet;  flesh  very  white,  rather  coarse,  very 
juicy,  subacid;  mid-Oct.  to  Dec. 
Scheme  Mullerin.     i.  Dochnahl  Fuhr.  Obstkunde  2:173.     1856. 

Nassau,  Ger.,  published  in  1805.  Fruit  very  small,  turbinate,  or  blunt-conic,  grass- 
green  turning  to  yellow-green,  often  with  dark  red  blush  and  having  brown  dots  changing 
to  green,  light  brown-russet  markings;  flesh  fine-grained,  with  sweet,  cinnamon  flavor, 
breaking  and  juicy;  third  for  dessert,  very  good  for  household;  end  of  Sept.  to  beginning 
of  Oct.  for  five  to  six  weeks. 
Schonebeck  Tafelbirne.  i.  Dochnahl  Fuhr.  Obstkunde  2 : 50.  1856. 

Germany,  on  the  Rhine,  1816.    Fruit  small,  conic ;  skin  polished,  greenish-yellow  turning 
to  lemon-yellow,  blushed  with  red,  heavily  dotted  with  green;  flesh  marrowy,  acid,  vinous; 
second  for  the  table,  good  for  household  and  market;  beginning  of  Sept.  for  two  weeks. 
Schonerts  Omsewitzer  Schmalzbirne.     i.  Liegel  Syst.  Anleit.  108.     1825. 

Fondante  de  Schonert.     2.  Mas  Le  Verger  2:223,  fig-  II0-     1866-73. 

According  to  Diel  this  pear  was  raised  at  the  village  of  Omsewitz,  near  Dresden, 
by  a  farmer  named  Schonert.  Fruit  hardly  medium,  long-conic-pyriform,  its  greatest 
diameter  being  below  its  center;  skin  rather  thick  and  firm,  pale  green  changing  to  very 
pale  yellow,  without  any  blush,  sprinkled  with  small  gray-green  dots;  flesh  white,  fine, 
rather  firm  yet  melting,  full  of  saccharine  juice,  acidulous,  refreshing,  and  delicately  per- 
fumed; first  for  household;  Sept. 
Schonlin  Stuttgarter  spate  Winterbutterbirne.  i.  Dochnahl  Fuhr.  Obstkunde  2 : 133.  1856. 

Raised  from  seed  at  Wurttemberg,  Ger.,  and  first  published  in  1825.     Fruit  large, 
oblong,  slightly  bossed,  light  green  turning  lemon-yellow,  red  dots,  marked  with  russet, 
thick-skinned;  flesh  white,  buttery,  melting,  juicy,  aromatic  and  excellent  in  flavor;  first 
for  dessert,  household  and  market;  Feb.  to  Apr. 
Schuman.     i.  Downing  Fr.  Trees  Am.  852.     1869. 

A  native  of  Bucks  County,  Pa.     Fruit  medium,  globular-obovate,  pale  yellow,  tinted 
with  red  on  the  cheek  next  the  sun;  flesh  coarse,  pasty;  poor;  Sept. 
Schwarze  Birne.     i.  Dochnahl  Fuhr.  Obstkunde  2:170.     1856. 

Saxony.     First  published  in   1804.     Fruit  medium,   globular-turbinate,   grass-green 
turning  yellowish,  almost  entirely  covered  with  dark  russet,  often  blushed  with  dirty 


THE  PEARS  OF  NEW  YORK  543 

brown  red  on  the  side  next  the  sun;  flesh  yellowish-white,  firm,  breaking,  aromatic,  sweet 
and  vinous;  first  for  household  purposes;  Jan.  to  Apr. 

Schweizer  Wasserbirne.     i.   Oberdieck  Obst-Sort.  338.     1881.     2.  Loschnig  Mostbirnen 
206,  fig.     1913. 

Weingifterin.    3.  Dochnahl  Fukr.  Obstkunde  2:162.     1856. 

Used  in  Austria  and  Switzerland  for  the  making  of  perry.     Fruit  rather  large,  very 
globular,  somewhat  flattened  at  both  poles;  skin  fairly  rough,  green-yellow,  tinged  with 
dull  washed-out  red,  numerous  dots  and  flecks  of  russet  over  the  whole  fruit;  late  Sept. 
to  mid-Oct.  for  four  weeks. 
Sdegnata.     i.  Leroy  Diet.  Pom.  2:653,  ng-     I86g. 

Major  Espe'ren,  the  Belgian  pomologist,  raised  this  pear  from  seed,  but  at  what  date 
appears  to  be  unknown.  Fruit  long-ovate,  irregular  and  bossed ;  skin  rather  rough,  greenish- 
yellow,  dotted  with  russet  and  changing  to  meadow-green  on  the  side  exposed  to  the  sun, 
marbled  with  gray-russet ;  flesh  white,  fine  or  semi-fine,  juicy,  dense  although  very  melting, 
rather  granular  at  the  core;  juice  extremely  abundant,  saccharine,  acidulous,  with  a 
characteristic  flavor,  deliciously  perfumed;  first;  Aug. 
Seal.  i.  Downing  Fr.  Trees  Am.  852.  1869. 

Originated  in  Pennsylvania.     Fruit  medium  or  below,  globular,  pale  yellow,  lightly 
shaded  with  crimson  in  the  sun  and  thickly  sprinkled  with  green  and  russet  dots;  flesh 
white,  coarse,  moderately  juicy,  melting,  slightly  astringent;  good;  end  of  Aug. 
Sebastien.     i.  Mas  Pom.  Gen.     7:181,  fig.  573.     1881. 

Raised  by  M.  Pariset,  Ain,  Fr.,  in  1852,  and  first  published  in  1867.  Fruit  medium, 
cylindrical-ovate,  even  in  its  outline;  skin  rather  thin  but  firm,  at  first  intensely  green, 
sprinkled  with  brown  dots,  large  and  prominent,  changing  to  a  brighter  green  at  maturity 
with  russet  coloring  on  the  side  next  the  sun;  flesh  white,  slightly  tinted  with  green,  especially 
under  the  skin,  very  fine,  entirely  melting,  full  of  sweet  juice,  saccharine,  with  an  agreeable 
perfume;  first;  Dec. 

Sebastopol.     i.  Leroy    Did.   Pom.  2:655,  fig.     1869.     2.  Downing  Fr.  Trees  Am.  852. 
1869. 

M.  Minot,  Jodoigne,  Bel.,  obtained  Sebastopol,  which  ripened  for  the  first  time  in 
1858.  Fruit  below  medium,  ovate-turbinate,  symmetrical,  green  tinted  with  dull  yellow, 
dotted  with  brown  and  mottled  with  russet;  flesh  white,  rather  coarse,  semi-melting  and 
watery,  having  some  grit  around  the  core,  juice  abundant,  saccharine,  acidulous,  rarely 
much  perfumed;  second:  mid-Aug. 
Seckel  Seedling  No.  i.  i.  Iowa  Hort.  Soc.  Rpt.  131.  1915. 

Mentioned  in  a  report  of  the  Supervising  Committee  of  the  Iowa  Horticultural  Society 
as  a  valuable  seedling  raised  by  Charles  G.  Patten.    "The  fruit  is  larger  than  the  old  Seckel, 
of  excellent  quality,  and  the  tree  is  vigorous,  hardy  and  free  from  blight." 
Secretaire  Mare'schal.     i.  Mathieu  Norn.  Pom.  281.     1889.     2.  Guide  Prat.  99.     1895. 

Obtained  by  M.  Sannier,  Rouen,  Fr.;  published  in  1886.     Fruit  medium,  resembling 
Beurr^  Clairgeau;  flesh  very  fine,  juicy,  perfumed;  Nov.  and  Dec. 
Secretaire  Rodin,     i.  Mathieu  Nom.  Pom.  281.     1889.     2.  Guide  Prat.  99.     1895. 

Obtained  by  M.  Sannier,  Rouen,  Fr.     It  was  first  published  in  1881.     Fruit  medium 


544 


THE    PEARS   OF   NEW   YORK 


to  large  recalling  in  appearance  the   Duchesse  d'Angoul&ne;  flesh  yellow,  vinous,  of  an 
agreeable  perfume  and  distinctive  flavor;  Nov.  and  Dec. 
Seigneur  Daras.     i.  Guide  Prat.  99.     1895. 

Tree  very  fertile,  not  very  vigorous  and  best  cultivated  on  wild  stock.     Fruit  medium, 
of  the  form  of  the  Doyenne";  flesh  fine,  juicy,  saccharine,  perfumed;  Oct. 
Seigneur  d'Ete.     i.  Lindley  Guide  Orch.  Card.  348.     1831. 

An  old  Flemish  pear  sent  to  England  by  M.  Stoffels  of  Mechlin  and  exhibited  by 
the  Horticultural  Society  of  London  in  1819.  Fruit  above  medium,  obtuse-oval;  skin 
fine  orange,  with  bright  scarlet  on  the  sunny  side,  sprinkled  with  small  brown  spots  and 
partially  marked  with  larger  ones  of  the  same  color;  flesh  melting,  with  an  extremely  small 
core,  and  a  rich,  highly  flavored  juice;  beginning  and  middle  of  Sept. 
Selleck.  i.  Downing  Fr.  Trees  Am.  854.  1869. 

The  origin  of  Selleck  is  unknown.  Some  thirty  years  ago  the  oldest  known  bearing 
tree  of  the  variety  was  standing  on  the  grounds  of  Columbus  Selleck,  Sudbury,  Vermont, 
and  was  then  still  healthy  and  very  productive.  Fruit  large,  obovate-obtuse-pyriform, 
surface  uneven;  skin  a  fine  yellow,  with  a  crimson  cheek  and  thickly  sprinkled  with  russet 
dots;  flesh  white,  a  little  coarse,  juicy,  melting,  sweet,  aromatic;  good  to  very  good;  Sept. 
and  Oct. 
Semis  d'Echasserie.  i.  Mas  Pom.  Gen.  7:188,  fig.  580.  1881. 

Obtained  by  M.  Pariset,  Ain,  Fr.,  from  a  seed  bed  made  in  1840.  It  was  first  pub- 
lished in  1862.  Fruit  below  medium,  globular-ovate,  symmetrical  in  contour;  skin  rather 
thick  and  rough  to  the  touch,  yellow-green  passing  to  bright  yellow  at  maturity,  tinged 
with  earthy-red  on  fruits  well  exposed  to  the  sun ;  flesh  a  little  coarse,  semi-breaking,  rather 
full  of  saccharine  juice,  slightly  gritty  about  the  core,  insufficiently  perfumed;  second; 
Dec.  and  Jan. 
Semis  Leon  Leclerc.  i.  Mas  Pom.  Gen.  4:173,  fig.  279.  1879. 

Sent  out  by  M.  Bivort  from  Belgium  about  the  year  1859.  Fruit  small  or  nearly 
medium  on  a  well-pruned  tree,  ovate,  often  ventriculous,  symmetrical  in  its  contour;  skin 
thin,  smooth,  green  sprinkled  with  dots  of  darker  green,  changing  at  maturity  to  whitish- 
yellow,  rather  deeper  on  the  side  next  the  sun,  sometimes  washed  with  light  red  on  which 
the  dots  are  grayish  or  yellow;  flesh  white,  semi-fine,  melting,  full  of  saccharine  juice  and 
pleasantly  perfumed;  good  for  its  season;  beginning  of  Aug. 
Senateur  Prefet.  i.  Guide  Prat.  in.  1876. 

Published  in  France  by  M.  Boisbunel.     Tree  vigorous  and  very  fertile.     Fruit  medium 
or  large,  oval-pyriform;  flesh  white,  fine,  melting,  juicy,  saccharine,  vinous;  first;  March 
to  May. 
Senateur  Vaisse.     i.  Pom.  France  4:No.  169,  PL  169.     1867. 

M.  Lagrange,  a  nurseryman  of  Lyons,  Fr.,  grew  this  pear  from  seed  in  1861.     Tree 
pyramidal,  rather  vigorous,  productive.     Fruit  rather  large,  obovate,  pale  yellow,  with 
a  rosy  tint  on  the  sunny  side;  flesh  crisp,  juicy,  very  sweet,  slightly  gritty;  good;  Sept. 
Seneca,     i.  Guide  Prat.  104.     1895. 

A  wildling  found  by  James  Payne  and  nurtured  by  A.  C.  Clark,  both  of  Tyre,  N.  Y., 


THE    PEARS   OF   NEW   YORK  545 

and  reported  as  about  twelve  years  old  in  1896.     Similar  to  Bartlett  but  of  higher  quality, 
better  color,  and  later  season.     Fruit  large,  obovate-pyriform,  light  yellow,  with  blushed 
cheek,  green  mottling  and  black  dots  on  shady  side;  flesh  white,  vinous,  sprightly;  very 
good;  Oct.  and  Nov. 
Senfbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:183.     l8S6- 

Hanover.     First  published  in   1852.     Fruit  medium,  ventriculous  and  conic,  often 
somewhat  turbinate,  unattractive  green  turning  yellowish,  often  darkly  blushed,  spotted; 
flesh  rather  coarse,  fairly  juicy,  sweet;    first  for  household  use;   Oct.  and  Nov.  for  six 
weeks. 
Seringe.     i.  Card.  Chron.  1045.     1866. 

M.  N6rard,  a  nurseryman  at  Lyons,  Fr.,  obtained  Seringe,  which  was  published  first 
in  1864.     Fruit  medium,  oval,  inclining  to  obovate,  a  little  depressed  at  the  ends;  skin 
citron  or  pale  yellow,  smooth,  with  some  russet  specks;  flesh  white,  very  melting  and  sugary; 
Aug. 
Serrurier.     i.  Downing  Fr.   Trees  Am.  543.     1857.     2.  Leroy  Diet.  Pom.  2:660.     1869. 

Van  Mons  obtained  this  variety  from  seed  at  Louvain,  Bel.,  about  1825.  Fruit  large; 
form  rather  inconstant,  passing  from  irregular  ovate,  swelled  and  much  bossed,  to  ovate 
more  or  less  globular,  and  mammillate  at  the  summit;  skin  thick,  olive-yellow,  closely 
dotted  with  gray,  stained  with  fawn  around  the  calyx  and  touched  with  some  brown- 
russet  and  occasionally  vermilioned  on  the  side  exposed  to  the  sun;  flesh  whitish,  melting 
or  semi-melting,  juicy,  vinous  and  saccharine,  possessing  a  tartish  flavor  and  a  particularly 
pleasant  aroma;  first;  Oct.  and  Nov. 
Seutin.  i.  Downing  Fr.  Trees  Am.  854.  1869. 

Poire  Seutin.     2.  Mas  Pom.  Gen.  5:143,  fig.  360.     1880. 

According  to  Bivort  the  pear  Seutin  was  obtained  by  M.  Bouvier,  Jodoigne,  Bel. 
Fruit  medium,  ovate-pyriform,  more  or  less  long,  sometimes  symmetrical,  sometimes 
rather  angular  in  its  contour;  skin  thick,  firm,  at  first  bright  green  sprinkled  with  dots 
of  green-gray,  changing  to  lemon-yellow  tinged  with  golden-russet  on  the  side  next  the 
sun;  flesh  whitish,  rather  fine,  gritty  at  the  center,  semi-buttery,  fairly  juicy,  sweet,  and 
delicately  perfumed;  winter. 
Sha  Lea.  i.  la.  Hort.  Soc.  Rpt.  303.  1879.  2.  Cornell  Sta.  Bui.  332:485.  1913. 

Chinese  Sand.     3.  Downing  Fr.  Trees  Am.  851.     1869. 

A  Chinese  sand  pear  imported  from  China  by  Wm.  R.  Prince,  Flushing,  N.  Y.,  about 
1820.     Fruit  medium,  globular-pyriform,  dull  yellow,  covered  with  a  rough,  sandy-like 
russet;  flesh  firm,  moderately  juicy;  cooks  well  and  acquires  a  fine  flavor;  Sept. 
Shawmut.     i.  Mag.  Hort.  25:209,  fig.  14.     1859. 

Originated  with  Francis  Dana,  Roxbury,  Mass.     Fruit  large,  obtuse-pyriform,  regular; 
skin  fair,  nearly  smooth,  dull  yellow  at  maturity,  dotted  with  large,  round,  russet  specks, 
most  numerous  on  the  sunny  side ;  flesh  yellowish,  coarse,  melting,  very  juicy,  rich,  vinous, 
sprightly,  with  a  pleasant  musky  perfume;  Oct. 
Shenandoah.     i.  Mass.  Hort.  Soc.  Rpt.  43.     1866. 

A  seedling  raised  by  S.  A.  Shurtleff,  Brookline,  Mass.     It  fruited  first  in  1862.     Fruit 
"  Skin  yellow;  flesh  fine-grained  and  sweet,  keeps  well,  and  is  a  good  market  pear;  pyriform." 
35 


546  THE    PEARS   OF   NEW   YORK 

Sheppard.     i.  Downing  Fr.  Trees  Am.  855.     1869. 

Raised  by  James  Sheppard,  Dorchester,  Mass.     Fruit  large,  obovate-pyriform;  skin 
rough,  yellow,  sometimes  with  a  brownish-red  cheek,  slightly  sprinkled  with  russet  dots 
and  with  some  patches  of  russet;  flesh  whitish,  coarse  and  granular,  buttery,  melting,  juicy, 
vinous,  perfumed;  good  to  very  good;  end  of  Sept.  and  first  of  Oct. 
Sheridan,     i.  Mass.  Hort.  Soc.  Rpt.  44.     1866. 

A  seedling  raised  by  S.  A.  Shurtleff,  Brookline,  Mass.     "  Fruited  in  1864.     Short 
diam.  3  inches;  long  diam.  3^  inches;  good  grain,  juicy,  rather  vinous  in  flavor;  color  dark 
green;  ripens  soundly.     Large  bearer,  and  good  market  pear.     Turbinate." 
Shindel.     i.  Am.  Pom.  Soc.  Rpt.  44.     1897. 

This  pear  has  been  locally  grown  about  Emigsville,  Pa.,  since  the  early  part  of  the 
last  century,  and  up  to  1897  was  reported  never  to  have  been  affected  with  blight.  Fruit 
medium,  globular-obovate;  skin  rather  smooth,  lemon-yellow,  with  thin  golden-russet 
patches  and  veining;  flesh  whitish,  rather  fine,  granular,  moderately  juicy,  mild,  sugary, 
moderately  rich;  good;  Aug.  and  Sept. 
Shobden  Court,  i.  Hogg  Fruit  Man.  646.  1884. 

Raised  by  T.  A.  Knight,  President  of  the  Horticultural  Society  of  London.     Fruit 
below  medium,  oblate,  symmetrical  in  form,  deep  rich  yellow,  blushed  with  red  on  the  side 
next  the  sun,  sprinkled  all  over  with  rough,  russety  dots;  flesh  white,  coarse-grained,  juicy, 
briskly  acid  and  sweet,  not  highly  flavored;  second;  Jan.  and  Feb. 
Shurtleff.     i.  Mass.  Hort.  Soc.  Rpt.  44.     1866. 

A  seedling  raised  by  S.  A.  Shurtleff,  Brookline,  Mass.  "  Fruited  in  1863.  Short 
diam.  2%  inches;  long  diam.  3  inches;  flesh  rather  dry,  and  firm;  skin  yellow  with  red  cheek; 
keeps  soundly  without  extra  care  until  May.  A  most  prolific  bearer.  Short  pyriform." 
Sieboldii.  i.  Guide  Prat.  115.  1876.  2.  Cornell  Sta.  Bui.  332:485.  1913. 

Japan.  Sieboldii  is  a  variety  distinct  from  Madame  von  Siebold  and  was  described 
by  Messrs.  Simon-Louis  of  Metz,  Lorraine,  as  follows:  "  Medium  to  large  pyriform  with 
elongated  tendency,  angled  and  irregular;  .  .  .  color  slightly  red  on  sunny  side, 
grayish  in  shade;  flesh  white,  breaking,  sweet,  perfumed;  cannot  be  eaten  raw  with 
pleasure." 
Sievenicher  Mostbirne.  i.  Loschnig  Mostbirnen  208,  fig.  1913. 

A  perry  pear  grown  in  Austria  and  Germany.     Fruit  medium  to  fairly  large,  globular, 
short,   diminishing  somewhat  acutely  to  the  stalk;   yellow-green,   blushed  with  brown; 
flesh  coarse,  subacid  and  dry;  end  of  Sept.  and  beginning  of  Oct. 
Sikaya.     i.  Cornell  Sta.  Bui.  332:485.     1913. 

An  Oriental  variety.     Fruit  medium  to  small,  oblate,  symmetrical,  buff,  russeted; 
skin  tough,  almost  covered  with  large  russet  dots;  flesh  yellowish-white,  coarse,  poor,  insipid, 
subacid,  melting,  gritty;  late. 
Simon  Bouvier.     i.  Leroy  Diet.  Pom.  2:666,  fig.     1869.     2.  Hogg  Fruit  Man.  646.     1884. 

Souvenir  de  Simon  Bouvier.    3.  Guide  Prat.  108,  305.     1876. 

Raised  by  Simon  Bouvier,  Jodoigne,  Bel.  Fruit  medium,  symmetrical,  ovate,  always 
swelled  toward  the  base,  green  shaded  with  dull  yellow,  dotted  and  stained  with  russet; 
flesh  whitish,  fine,  juicy  and  melting,  almost  free  from  granulations;  juice  extremely 


THE  PEARS  OF  NEW  YORK  547 

abundant  and  saccharine,  very  acidulous,  highly  perfumed,  having  an  after  taste  of  musky- 

anis  which  adds  to  its  delicacy;  first;  Sept. 

Sinai'sche  Buschelbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:198.     1856. 

Mount  Sinai,  Persia,  1815.     Fruit  very  small,  globular,  flattened,  greenish,  blushed, 
very  finely  dotted;  flesh  hard,  coarse-grained,  juiceless,  sour,  but  sweet  when  ripe;  third; 
winter. 
Sinclair,     i.  .Dochnahl  Fuhr.  Obstkunde  2:74.     1856.     2.  Hogg  Fruit  Man.  646.     1884. 

Raised  by  Van  Mons.  Fruit  large  and  handsome,  long-turbinate,  very  wide  at  the 
base  and  tapering  abruptly  by  deep  concave  curves  to  a  narrow  point  near  the  stalk, 
even  and  symmetrical  in  shape,  smooth,  fine,  clear  lemon-yellow,  with  a  faint  blush  of 
red  next  the  sun;  flesh  fine-grained,  buttery,  melting,  very  juicy  and  sweet,  with  a  rich, 
vinous  flavor  and  a  slight  musky  perfume;  very  good  for  dessert  and  also  for  household 
and  market  purposes;  Sept.  and  Oct. 
Sirningers  Mostbirne.  i.  Loschnig  Mostbirnen  210,  fig.  1913. 

An  Austrian  perry  pear.     Fruit  medium  to  large,  long-conic;  skin  firm,  green  turning 
yellowish-russet;  flesh  greenish- white,  very  firm,  rather  acid  flavor;  Oct. 
Slavonische  Wasserbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:183.     1856. 

Originated  at  Siebenburgen,  Ger.     First  published  in   1851.     Fruit  below  medium, 
ventriculous-conic,  green  turning  greenish-yellow,  with  light  brown  wash  on  the  sunny 
side;  flesh  coarse,  saccharine,  firm,  very  juicy  and  sweet;  third  for  the  table,  first  for  house- 
hold use;  beginning  of  Sept. 
Slutsk.     i.  Ragan  Nom.  Pear,  B.  P.  I.  Bui.  126:231.     1908. 

Originated  in  Minsk,  Russia,  and  received  in  this  country  about  1890.     Fruit  large, 
symmetrical,  roundish-obtuse-pyriform,  yellow,  largely    overspread  with  bright  red  and 
thickly  sprinkled  with  brown  dots;  stem  long,  slender,  in  a  deep  cavity;  calyx  open;  flesh 
moderately  juicy,  somewhat  astringent,  not  sugary;  good;  Oct. 
Smet  Fils  Unique,     i.  Guide  Prat.  106.     1876. 

Fruit  large,  Doyenne"  in  form;  flesh  fine,  melting,  juicy;  first;  end  of  autumn. 
Smith,     i.  Cornell  Sta.  Bui.  332:485,  fig.     1913. 

An  oriental  variety  or  hybrid,  very  similar  to  Le  Conte  but  blooms  later.     Fruit 
medium  to  large,  oval,  truncate  at  basin  end;  skin  yellowish-green,  smooth,  with  patches 
of  russet;  flesh  white,  firm,  insipid,  dry,  mealy;  poor;  Oct. 
Smith  Beauty,     i.  Cornell  Sta.  Bui.  332:485.     1913. 

An  oriental  hybrid,  similar  to  Le  Conte,  with  no  blush,  shorter  than  Dewey.     Variety 
name  has  been  listed  as  Smith's  Winter  Beauty. 
Smith  Duchess,     i.  la.  Hort.  Soc.  Rpt.  101.     1883. 

An  American  hybrid  of  the  Chinese  Sand  Pear. 
Snow.     i.  la.  Hort.  Soc.  Rpt.  149.     1873. 

Originated  with  Suel  Foster,   Muscatine,   la.     Reported  in   1873   as  "  better  than 
Vicar  except  for  size  and  keeping.     Its  flesh  is  very  white;  valuable  for  cooking." 
Sceur  Gregoire.     i.  Leroy  Diet.  Pom.  2:667,  n£-     1869. 

Xavier  Gregoire,  the  well-known  Belgian  seedsman,  Jodoigne,  Brabant,  obtained  this 
variety.     It  bore  its  first  fruit  in  1858.     Fruit  large,  in  form  variable  from  irregular  long 


548  THE   PEARS   OF   NEW   YORK 

gourd-shaped  to  long-cylindrical,  usually  rather  bossed;  skin  thick  and  rough,  yellow-ochre, 
dotted  and  stained  with  gray-russet  and  shaded  with  dark  red  on  the  cheek  next  the  sun; 
flesh  yellowish,  semi-fine,  melting,  granular  at  the  core;  juice  rarely  abundant  but  very 
aromatic,  saccharine  and  with  a  delicate  flavor;  first  when  sufficiently  juicy,  otherwise 
second;  Nov.  and  Dec. 
Soldat  Bouvier.  i.  Mas  Pom.  Gen.  4:37,  fig.  211.  1879. 

Raised  by  Xavier  Gre'goire,  Jodoigne,  Bel.  Fruit  nearly  medium,  globular-conic, 
regular  in  outline;  skin  rather  firm,  at  first  a  dark  green,  sprinkled  with  dots  of  a  darker 
shade,  brightening  to  yellowish  at  maturity  and  extensively  colored  with  blood-red  on 
the  cheek  next  the  sun;  flesh  whitish,  rather  fine,  buttery,  melting;  juice  sufficient,  saccharine 
and  delicately  perfumed;  good  to  first;  Sept. 

Soldat  Laboureur.     i.  Ann.  Pom.  Beige  3:31,  fig.     1855.     2.  Bunyard  Handb.  Hardy  Fr. 
198.     1920. 

Soldat  Laboureur  was  obtained  from  a  seed  bed  made  about  1820  by  Major  Esperen, 
Mechlin,  Bel.  Fruit  medium  to  large,  ovate-pyriform  or  turbinate,  bossed;  skin  smooth, 
rather  thick,  bright  green  passing  to  golden-yellow  when  perfectly  ripe,  dotted  and  shaded 
with  fawn;  flesh  yellowish- white,  semi-fine,  melting;  juice  abundant,  saccharine,  perfumed, 
and,  on  land  suiting  it,  very  vinous;  very  good,  highest  quality;  Oct.  and  Nov. 
Sommer-Russelet.  i.  Dochnahl  Fuhr.  Obstkunde  2:46.  1856. 

Thuringia,  1807.     Fruit  medium,  pyriform,  light  yellow,  blushed  all  over;  flesh  breaking, 
juicy,  with  a  flavor  of  cinnamon;  second  for  table,  first  for  household  and  market;  beginning 
of  Aug. 
Sommer-Zuckerbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:53.     1856. 

Thuringia,  Ger.     Published  in  1798.     Fruit  medium,  long-pyriform,  obtuse,  yellowish- 
green  turning  a  lighter  tint  at  maturity,  with  dark  blush  on  the  side  of  the  sun  and  yellow 
dots  which  turn  green;  flesh  yellowish-white,  breaking,  saccharine;  second  for  dessert  and 
good  for  household  and  market  purposes;  Aug. 
Sommeralantbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:14.     1856. 

Poire  d'Aunee  d'Ete.     2.  Mas  Pom.  Gen.  5:77,  fig.  327.     1880. 

Upper  Hesse,  Prussia;  first  published  in  1802.  Fruit  medium,  long-conic; 'skin  fine, 
light  green  turning  yellowish,  with  dark  red  blush  and  very  fine  dots;  wanting  in  juice, 
buttery,  mild  and  tender,  aromatic;  first  for  table,  household  and  market;  Aug.  and  Sept. 
Sommerkonigin.  i.  Dochnahl  Fuhr.  Obstkunde  2:109.  l856- 

Nassau,  Ger.;  published  in  1804.     Fruit  above  medium,  obtuse-conic,  inclined  to  one 
side  at  the  top,  yellowish-green  turning  to  light  yellow,  with  a  pale  blush,  greenish  dots 
and  flecked  with  russet;  flesh  white,  juicy,  buttery,  melting  and  full  of  flavor;  Sept. 
Sommerwachsbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:50.     1856. 

Nassau,  Ger.;  published  in  1805.     Fruit  medium,  pyriform,  symmetrical;  skin  smooth, 
straw-white  turning  to  a  waxy  light  yellow,  with  often  a  faint  blush,  light  green  dots  turning 
red,  without  scent;  flesh  semi-melting,  very  juicy  and  saccharine;  third  for  table,  good 
for  household  purposes;  first  of  Sept. 
Sophie  de  PUkranie.     i.  Hogg  Fruit  Man.  647.     1884. 

Fruits  rather  large,  obovate,  even  and  regular,  in  shape  rather  resembling  White 


THE  PEARS  OF  NEW  YORK  549 

Doyenne;  pale  yellow,  covered  with  minute  dots  on  the  shaded  side  and  with  a  tinge  of 
warm  orange  on  the  side  opposed  to  the  sun;  flesh  neither  melting  nor  juicy,  only  sweet; 
an  inferior  pear;  soon  becomes  soft;  Nov. 
Sotschnaja.     i.  la.  Hort.  Soc.  Rpt.  61.     1880. 

A  northern  European  variety  reported  by  J.    L.   Budd  as  imported  by  him  and  on 
trial  at  the  Iowa  State  College.     Shows  marked  traces  of  the  Chinese  forms  of  the  pear 
in  shape,  serration,  thickness  and  size  of  leaf.     The  wood  is   gritty  and  thorn-like  and 
unites  very  imperfectly  with  the  apple. 
Soueraigne.     i.  Parkinson  Par.  Ter.  '592.     1629. 

"  The  Soueraigne  peare,  that  which  I  have  scene  and  taste,  and  so  termed  unto  me, 
was  a  small  brownish  yellow  peare,  but  of  a  most  dainty  taste;  but  some  doe  take  a  kind 
of  Bon  Chretien,  called  the  Elizabeth  peare,  to  be  the  Soueraigne;  how  truly  let  others 
judge." 
Soutmann.     i.  Dochnahl  Fuhr.  Obstkunde  2:130.     1856. 

Holland,    1821.     Fruit  medium,  globular-oblong,  light  green  turning  to  yellowish- 
green,  without  any  blush,  small  brown  dots;  flesh  white,  buttery,  melting,  juicy,  and  with 
a  sweet  aromatic  flavor  of  cinnamon;  very  good  dessert  fruit;  Dec. 
Souvenir  de  1'Abbe  Lefebvre.     i.  Guide  Prat.  100.     1895. 

Obtained  by  M.  Sannier,  Rouen,  Fr.     Tree  of  moderate  vigor,  fertile  and  adapts 
itself  to  all  forms  of  growth.     Fruit  medium  in  size;  flesh  very  fine,  perfumed  and  excellent; 
Nov.  and  Dec. 
Souvenir  de  du  Breuil  Pere.     i.  Pom.  France  4:No.  159,  PI.  159.     1867. 

Poire  du  Breuil  Pere.     2.  Rev.  Hort.  202.     1889. 

Obtained  from  a  bed  of  seeds  of  Louise  Bonne  de  Jersey  made  by  A.  du  Breuil,  Rouen, 
Fr.,  in  1840.  Fruit  medium  or  rather  large,  sub-spherical,  more  often  inclined  by  the 
oblique  truncation  of  its  wide  top;  skin  very  fine,  yellow  at  maturity,  much  mottled  and 
dotted  with  bright  russet  all  over,  the  russet  becoming  purple  on  the  side  next  the  sun; 
flesh  white,  melting,  very  juicy,  saccharine,  pleasantly  perfumed  and  sprightly;  excellent; 
Nov.  to  Jan. 
Souvenir  Deschamps.  i.  Rev.  Hort.  182.  1891.  2.  Card.  Chron.  3rd  Ser.  9:57.  1891. 

Described  in  1891  as  a  newly  introduced  seedling  raised  in  the  State  School  of  Horti- 
culture, Ghent,  Bel.     Fruit  large,  elongated,  like  Calebasse  in  form,  sometimes  spindle- 
form  and  straight,  slightly  constricted  about  the  middle,  greenish-yellow,  marked  with 
brown  spots;  flesh  yellowish,  delicate,  melting,  juicy,  good;  Sept.  and  Oct. 
Souvenir  Desire  Gilain.     i.  Guide  Prat.  108.     1876. 

Stated  in  a  Bulletin  of  the  Society  Van  Mons  to  have  been  a  gain  of  M.  Gre'goire, 
Jodoigne,  Bel.  Fruit  medium,  ovate-pyriform,  symmetrical  in  outline,  having  its  greatest 
diameter  well  below  the  centre;  skin  rather  firm,  pale  green,  sown  with  dots  of  darker  green, 
turning  pale  yellow  when  ripe,  rather  golden  on  the  side  next  the  sun  and  touched  with 
a  tinge  of  red;  flesh  white,  fine,  breaking,  juicy,  saccharine,  vinous,  with  a  flavor  difficult 
to  describe;  Aug. 
Souvenir  d'Esperen  de  Berckmans.  i.  Mas  Pom.  Gen.  3:151,  fig.  172.  1878. 

Obtained  by  M.  Berckmans  at  his  establishment  in  this  country  and  should  not  be 


550  THE   PEARS   OF   NEW   YORK 

confounded  with  the  Souvenir  d'Esperen  raised  by  M.  Bivort.  Fruit  medium  or  rather 
large,  conic-pyriform,  often  a  little  irregular  in  contour;  skin  fine,  thin,  water-green,  sprinkled 
with  large  brown  dots,  both  numerous  and  prominent  and  patches  of  russet,  changing 
to  lemon-yellow  at  maturity,  the  russet  becoming  golden;  flesh  white,  a  little  tinted  with 
yellow,  rather  fine,  buttery,  melting;  juice  sufficient  in  amount  and  highly  saccharine 
and  perfumed;  good;  Oct. 

Souvenir  Favre.     i.  Ann.    Pom.   Beige  8:65,   fig.     1860.    2.  Downing  Fr.    Trees  Am. 
and  App.  134.     1872. 

Originated  by  M.  Favre,  Chalons,  Fr.,  from  seed  of  Glou  Morceau  planted  in  1850. 
Fruit  medium  to  below,  conic-pyriform,  pale  yellow,  dotted  with  many  brown  and  green 
dots;  stem  short,  rather  stout,  in  a  slight  cavity;  calyx  open;  basin  small,  uneven,  slightly 
russeted;  flesh  whitish,  slightly  coarse,  half-melting,  juicy,  sweet,  aromatic;  good  to  very 
good;  Oct. 
Souvenir  de  Gaete.  i.  Leroy  Diet.  Pom.  2:671,  fig.  1869. 

M.  Ruill<5  de  Beauchamp  obtained  the  Souvenir  de  Gaete  from  seed  of  the  Beurr6 
de  1'Assomption.  It  received  the  recommendation  of  the  pomological  committee  of  the 
Horticultural  Society  of  Paris.  Fruit  above  medium  and  sometimes  large,  irregular- 
turbinate  or  ovate,  mammillate  at  the  top  and  ventriculated  at  the  middle,  bright  yellow, 
finely  dotted  and  streaked  with  fawn  and  extensively  washed  with  tender  rose  on  the 
cheek  opposed  to  the  sun;  flesh  white,  very  fine,  melting  and  free  from  granulations;  juice 
very  abundant,  saccharine,  refreshing  and  vinous  with  a  characteristic  perfume  and  flavor; 
first;  Oct. 
Souvenir  de  Julia,  i.  Guide  Prat.  60.  1895. 

Sent  out  by  M.  Daras  de  Naghin  of  Antwerp,  Bel.  Tree  vigorous  and  fertile.  Fruit 
medium,  globular,  whitish-yellow,  blushed  with  rose;  flesh  fine,  semi-melting,  saccharine, 
juicy;  first;  Oct.  and  Nov. 

Souvenir  de  Leroux-Durand.     i.  Mathieu  Nom.  Pom.  285.     1889.     2.  Guide  Prat.  100. 
1895. 

Published  in  Germany  in  1879.     Tree  vigorous  and  fertile.     Fruit  large  or  very  large, 
oblong,  bright  yellow,  stained  with  golden-russet;  flesh  very  melting,  vinous,  highly  sac- 
charine and  very  agreeably  perfumed;  first;  Oct. 
Souvenir  de  Lydie.     i.  Guide  Prat.  58.     1895. 

A  Belgian  variety  disseminated  by  Daras  de  Naghin  of  Antwerp.  Fruit  rather  large, 
Doyenne  in  form,  greenish-yellow;  flesh  semi-fine,  melting,  highly  saccharine;  first; 
Oct. 

Souvenir  de  Madame  Charles,     i.  Mathieu  Nom.  Pom.  285.     1889.    2.  Guide  Prat.  100. 
1895. 

Raised  by  M.  Sannier,  Rouen,  Fr.,  from  seed  of  Serrurier.     Tree  vigorous,  fertile 

and  suitable  for  all  forms  of  cultivation.     Fruit  medium  to  large,  having  the  form  of  the 

Passe  Colmar,  gray;  flesh  very  fine,  melting,  saccharine  and  perfumed;  Dec.  and  Jan. 

Souvenir  de  la  Reine  des  Beiges,    i.  Leroy  Diet.  Pom.  2:673,  %•     1869.    2.  Downing 

Fr.  Trees  Am.  857.     1869. 

Xavier  Gr£goire,  Jodoigne,  Bel.,  obtained  this  pear  in  1855.     Fruit  above  medium, 


THE    PEARS   OF   NEW   YORK  55! 

turbinate,  rather  obtuse,  ventriculous  and  symmetrical  in  its  lower  part  and  much  contorted 
and  bossed  in  its  upper,  pale  yellow,  dotted  with  gray,  mottled  with  russet,  especially 
over  the  side  exposed  to  the  sun;  flesh  yellowish,  rather  coarse,  melting,  juicy,  gritty  at  the 
core;  juice  abundant,  saccharine,  slightly  acidulous,  with  a  delicate  flavor  and  aroma; 
first  and  often  second  when  the  fruit  is  devoid  of  perfume;  Oct. 
Souvenir  de  Renault  Pere.  i.  Rev.  Hort.  397,  fig.  126.  1893. 

M.  Renault,  BulgneVille,  Vosges,  Fr.,  observed  that  the  lower  branches  of  an  Easter 
Beurr6  produced  foliage  variegated  with  white  while  the  remainder  were  of  a  beautiful 
green.  Grafts  from  the  variegated  branches  in  due  course  perpetuated  the  variegation 
and  produced  a  fruit  similar  to  that  of  Easter  Beurrd  but  with  the  skin  striped  longitudinally 
from  pole  to  pole,  the  variegation  being  more  or  less  distinct  according  to  the  season  and 
the  vigor  of  the  tree.  Fruit  large,  obovate;  skin  hard  to  the  touch,  green  turning  to  a 
golden  yellow  at  maturity,  variegated;  flesh  very  white,  fine,  rather  melting,  fairly  juicy, 
highly  saccharine,  rather  gritty  around  the  center;  a  good  dessert  pear;  Jan.  to  Mar. 
Souvenir  de  Sannier  pere.  i.  Guide  Prat.  100.  1895. 

Obtained  by  M.  Sannier,  Rouen,  Fr.     Tree  moderately  vigorous.     Fruit  medium, 
dark  yellow,  tinted  with  rose;  first;  Oct. 
Souvenir  de  Simon  Bouvier.     i.  Leroy  Diet.  Pom.  2:674,  fig.     1869. 

Obtained  by  Xavier  Gr£goire,  Jodoigne,  Bel.,  and  first  reported  in  1846.  Fruit  below 
medium,  turbinate,  even  in  outline,  rather  swelled  in  all  the  lower  part  and  somewhat 
obtuse  at  the  summit;  color  pale  yellow,  dotted  with  gray  and  green,  stained  with  brown- 
fawn  and  vermilioned  on  the  cheek  opposed  to  the  sun;  flesh  white,  juicy,  semi-fine  and 
semi-melting;  juice  very  abundant,  vinous,  saccharine  and  strongly  musky;  second;  Oct. 
Souvenir  du  Venerable  de  la  Salle.  i.  Rev.  Hort.  236.  1886. 

Said  to  have  been  originated  by  M.  Sannier,  Rouen,  Fr.     Tree  of  good  vigor,  medium 
productive.     Fruit  medium,  resembling  Bon-Chre'tien  d'Hiver  in  form;  flesh  fine,  melting, 
sweet;  of  first  quality;  Oct.  and  Nov. 
Souveraine  de  Printemps.     i.  Downing  Fr.  Trees  Am.  544.     1857. 

Of  foreign  origin.     Fruit  medium,  oblate,  obscurely  pyriform,  angular,  yellow,  sprinkled 
with  russet;  flesh  white,  melting,  coarse,  granular,  juicy,  somewhat  astringent,  with  a 
brisk  vinous  flavor;  Mar. 
Spae.     i.  Leroy  Diet.  Pom.  2:676,  fig.     1869. 

Obtained  by  M.  Spae,  Ghent,  Bel.,  and  was  propagated  in  1861.  Fruit  above  medium, 
long-turbinate,  obtuse,  rather  contorted  at  the  base  and  always  having  one  side  larger  than 
the  other,  dull  yellow,  shaded  with  bright  green,  dotted,  with  more  or  less  brown-russet 
on  the  cheek  next  the  sun;  flesh  semi-fine  or  semi-breaking,  white,  juicy,  sweet,  saccharine, 
rather  deficient  in  perfume  but  delicate;  second;  Oct. 
Spate  Rotbirne.  i.  Loschnig  Mostbirnen  54,  fig.  1913. 

An  Austrian  perry  pear.     Fruit  medium  to  large,  pyriform,  dull  green  changing  to 
greenish-yellow  with  widely  spread  dark  blush,  thickly  speckled  with  whitish  dots;  flesh 
white,  fine,  aromatic;  Nov.  and  Dec. 
Spate  Sommerbirne  ohne  Schale.     i.  Dochnahl  Fuhr.  Obstkunde  2:38.     1856. 

Holland,  1806.     Fruit  very  small,  conic  but  variable,  even  sides;  skin  tender,  greenish- 


552  THE    PEARS   OF   NEW   YORK 

yellow  turning  lemon-yellow,  densely  sprinkled  with  dark  green  dots;  flesh  very  juicy, 
coarse,  melting;  second  for  dessert,  first  for  household;  mid- Aug. 
Spate  Todemannsbirne.     I.  Dochnahl  Fuhr.  Obstkunde  2:146.     1856. 

Nassau,  Ger.,  1806.     Fruit  large,  shallow-bossed,  sides  unequal,  pyriform,  light  green 
turning  to  light  lemon-yellow,  often  blushed,  dotted,  often  speckled  with  russet  and  russeted 
on  the  side  next  the  sun;  flesh  breaking,  wanting  in  juice;  third  for  dessert,  very  good 
for  household;  Dec.  and  Jan. 
Spate  Wasserbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:194.     1856. 

Wurttemberg,  Ger.,  1830.     Fruit  medium,  turbinate,  rather  obtuse,  light  green  turning 
dirty  pale  yellow,  dull  red  blush,  large  gray  dots;  flesh  firm,  very  juicy,  tasteless;  good  for 
household  purposes  and  perry;  Sept. 
Spates  Graumanchen.     i.  Oberdieck  Obst-Sort.  291.     1881. 

Bohemia.     Fruit  small,  obtuse-pyriform,  green  changing  at  maturity  to  yellowish- 
green,  very  much  russeted;  flesh  fine-grained,  semi-melting,  aromatic,  cinnamon  savor, 
sugary;  good  table  fruit;  Oct.  to  Jan. 
Speckbirne.     i.  Loschnig  Mostbirnen  138,  fig.     1913. 

An  Austrian  perry  pear.     Fruit  large,  turbinate;  skin  smooth,  light  leaf -green  turning 
to  dull  greenish-yellow  at  maturity,  dotted  with  russet;  flesh  yellowish-white,  very  juicy, 
subacid,  rather  coarse-grained;  Oct.  to  Dec. 
Speedwell,     i.  Mass.  Hort.  Soc.  Rpt.  43.     1866. 

A  seedling  raised  and  fruited  in  1863  by  Dr.  S.  A.  Shurtleff,  Brookline,  Mass.     Fruit, 
"  Short  diam.  25  inches,  long  diam.  3  inches;  color  green;  flesh  melting,  juicy,  with  rich 
flavor;  ripens  soundly  Sept.  i;  quality  fine;  obovate." 
Spillingsbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:150.     1856. 

Germany,  1806.     Fruit  small,  globular-turbinate,  even  in  contour,  pale  green  changing 
to  light  lemon-yellow,  more  golden  on  the  side  of  the  sun,  with  light  green  dots ;  flesh  snow- 
white,  breaking  and  coarse-grained,  vinous,  acidulous  and  saccharine;  second  for  dessert, 
first  for  household;  Aug. 
Spindelformige  Honigbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:143.     1856. 

Grown  in  the  middle  Rhine  country,  Germany.     Fruit  medium,  long-conic,  regular, 
greenish-yellow,  entirely  covered  with  cinnamon-russet;  flesh  breaking  and  coarse,  often 
semi-melting,  saccharine  and  musky;  very  good  for  household  use;  Sept. 
Spindelformige  Rehbirne.     I.  Dochnahl  Fuhr.  Obstkunde  2:132.     1856. 

Westphalia,  1828.     Fruit  large,  oblong,  shallow-bossed;  skin  rough,  light  cinnamon- 
russet  all  over,  dotted  with  whitish-gray;  flesh  granular,  aromatic,  with  sweet  wine  flavor; 
first  for  table  and  household  use;  Sept.  and  Oct. 
Spinka.     i.  Mas  Pom.  Gen,  6:89,  fig.  429.     1880. 

Origin  uncertain,  though  Oberdieck  thought  it  came  originally  from  Bohemia.  Fruit 
nearly  medium,  ovate,  more  or  less  shortened;  skin  thick  and  very  firm,  pale  water- 
green,  taking  a  white  tint  long  before  maturity,  sprinkled  with  brown  dots,  changing 
to  pale  yellow  and  the  side  next  the  sun  more  or  less  warmly  golden;  flesh  yellow- 
tinted,  fine,  semi-buttery;  juice  sufficient,  saccharine  and  agreeably  perfumed;  fairly 
good;  Sept. 


THE  PEARS  OF  NEW  YORK  553 

Spreeuw.     i.  Leroy  Diet.  Pom.  2:676.     1869. 

A  rather  worthless  pear  raised  by  Van  Mons  at  Brussels  which  gave  its  first  fruit 
in  1815.  Fruit  small,  globular-ovate,  green  turning  yellow,  dotted  with  yellowish-red 
and  blushed;  flesh  greenish-white,  rather  gritty,  saccharine;  in  Germany  is  reckoned  as 
second  for  dessert  and  first  for  household  purposes;  in  France  it  appears  to  possess  little 
merit;  Oct.  and  Nov. 
Star  of  Bethlehem,  i.  Horticulturist  24:334,  fig.  1869. 

Originated  at  Bethlehem,  Pa.,  and  described  in  1869  as  a  new  variety.  Tree  resembles 
a  persimmon  tree  with  a  low  and  spreading  habit;  branches  never  upright,  very  enduring 
and  able  to  bear  heavy  weights;  very  productive  and  regular  in  bearing.  Fruit  very 
large,  similar  in  form  to  the  Beurre"  d'Anjou,  obovate-pyriform-obtuse,  regular;  skin  smooth, 
deep  yellow,  slightly  russeted,  with  a  handsome  red  cheek  on  the  side  exposed  to  the  sun; 
flesh  yellowish-white,  somewhat  coarse,  buttery,  melting,  fine,  sweet,  rich  and  excellent 
flavor;  highly  spoken  of  at  the  time;  Sept. 
Steinbime.  i.  Loschnig  Mostbirnen  56,  fig.  1913. 

A  perry  pear  found  in  Austria  and  Switzerland.  Fruit  medium,  globular-pyriform, 
greenish  changing  to  yellowish-green  when  ripe,  on  the  sun-exposed  side  washed  with  dull 
red,  speckled  with  russet  spots;  flesh  granular,  firm;  good  for  transportation;  Nov.  and  Dec. 
Steinmitz  Catharine,  i.  Downing  Fr.  Trees  Am.  858.  1869. 

Originated  in  Pennsylvania.     Fruit  small  to  medium,  oblong-pyriform,  greenish,  with 
a  tinge  of  brown  in  the  sun;  flesh  white,  moderately  juicy,  semi-melting,  vinous;  good; 
Sept. 
Stevens  Genesce.     i.  Cole  Am.  Fr.  Bk.  157.     1849. 

Orig  nated  on  the  farm  of  M.  F.  Stevens,  Lima,  N.  Y.     Fruit  large,  globular-obovate, 
yellow;  flesh  white,  tender,  rather  buttery,  of  a  rich,  excellent,  aromatic  flavor;  good  to 
very  good;  Sept.  and  Oct.  but  in  some  districts  as  early  as  Aug. 
Sterling,     i.  Mag.  Hort.  13:443,  444,  fig.  36.     1847. 

Raised  by  a  Mr.  Sterling  in  the  neighborhood  of  Buffalo,  N.  Y.,  from  seed  brought 
from  Connecticut  about  1828.  Fruit  medium,  almost  spherical,  slightly  oval,  yellow, 
with  occasionally  a  few  small  patches  of  russet  and  on  the  sun-exposed  cheek  a  mottled 
crimson  blush;  flesh  rather  coarse,  juicy,  melting,  with  a  saccharine,  brisk  flavor;  very 
good;  Sept. 
Stone,  i.  Mag.  Hort.  9:24,  fig.  1843. 

Grew  in  the  garden  of  a  Mr.  Stone,  Cincinnati,  O.,  and  named  in  his  honor.  Fruit 
large,  broad-pyriform,  sides  uneven,  globular  toward  lower  end  and  gradually  diminishing 
toward  the  stem;  bright  yellow  at  maturity  with  a  bright  red  cheek  next  the  sun,  beautifully 
intermixed  with  yellow  streaks  and  specks;  flesh  white,  somewhat  buttery,  rather  melting, 
slightly  astringent;  Aug. 
Stout,  i.  U.  S.  D.  A.  Pom.  Rpt.  39.  1895. 

Originated   at   Monrovia,    Ind.,   about    1840.     Fruit  large,    obtuse-pyriform,    green 
changing  to  yellow;  flesh  buttery,  melting,  juicy,  subacid;  very  good;  mid-season. 
Strassburger  Sommerbergamotte.     i.  Dochnahl  Fuhr.  Obstkunde  2:40.     1856. 

Thuringia,    1766.     Fruit  medium,   turbinate,  medium  ventriculous,   greenish-yellow 


554  THE   PEARS   OF   NEW   YORK 

turning  yellowish-white  at  maturity,  with  rather  grayish  spots;  flesh  semi-melting,  very 
white,  sweet,  acid,  aromatic;  first  for  household  use  and  market;  Aug. 
Stribling.     i.  5.  C.  Sta.  Rpt.  16.     1914. 

A  seedling  believed  to  be  of  French  origin  brought  to  notice  in  1912  by  J.  C.  Stribling, 
Pendleton,  S.  C.  Considered  likely  to  prove  one  of  the  most  valuable  pears  for  the  South 
because  blight  resistant.  Fruit  large,  cordate,  sides  unequal,  base  rounded,  apex  flattened, 
light  yellow,  almost  entirely  covered  with  light  russet;  skin  smooth,  thin,  tough,  sprinkled 
with  numerous  light  russet  dots,  indistinct,  large  at  base,  smaller  and  more  numerous 
at  apex;  flesh  coarse-grained,  very  juicy,  slightly  subacid,  peculiar  pineapple  flavor  with 
after  nutty  effect,  rich,  distinctive  aroma;  fair  quality;  Oct.  and  Nov. 
Stiimplerbirne.  i.  Dochnahl  Fuhr.  Obstkunde  2:190.  1856. 

Supposed  to  have  originated  on  the  shores  of  Lake  Constance  between  Germany 
and  Switzerland.     It  was  first  published  in  1805.     Fruit  small,  oval,  green  changing  to 
light  yellow,  almost  covered  with  cinnamon-russet;  flesh  yellowish,  dry,  becoming  mealy, 
without  much  flavor;  good  for  kitchen  use;  Aug. 
Sturges. 

Originated  with  Mrs.  Mary  S.  Sturges,  Baker,  Ore.,  about  1905.  Fruit  medium  to 
large,  obtuse-obovate-pyriform;  stem  short,  thick,  set  in  a  very  shallow,  narrow,  russeted 
cavity;  calyx  small,  partly  open,  set  in  a  shallow  but  broad  basin;  color  dull  green,  con- 
siderably mottled  with  patches  and  flecks  of  russet;  dots  small,  conspicuous;  flesh  yellowish, 
slightly  granular,  tender,  juicy,  good;  Sept. 
Styer.  i.  Horticulturist  8:31,  32,  fig.  1853. 

Originated  about   1837   with   Charles  Styer,   White  Plain   township,    Montgomery 
County,  Pa.     Fruit  medium,  globular,  green  changing  to  yellow,  with  many  russet  dots 
and  markings;  flesh    yellowish-white,  somewhat    gritty    at  the    core,  buttery,  melting; 
exceedingly  rich  and  perfumed;  good;  Sept. 
Styrian.     i.  Jour.  Hort.  5:267,  fig.     1863. 

Beurre  Keek  Hall.     2.  Guide  Prat.  87.     1895. 

Received  in  England  by  the  Horticultural  Society  from  M.  Bosc  of  Paris  about  1824. 
Fruit  large,  long-obovate  or  pyriform,  fairly  even  and  regular  in  outline;  skin  even  and 
shining,  of  a  clear  lemon-yellow,  with  a  bright  vermilion  cheek  next  the  sun,  appearing 
as  if  varnished;  flesh  yellowish,  very  fine-grained,  tender,  buttery,  melting  and  extremely 
juicy,  sweet,  brisk  and  having  a  fine  flavor  of  vanilla;  a  first-rate  and  delicious  dessert 
fruit;  Oct. 

Sucre-Vert.     I.  Duhamel   Trait.  Arb.  Fr.  2:189.     PI-   XXXIV.     1768.     2.  Leroy  Diet. 
Pom.  2:677,  ng-     1869.    3.  Hogg  Fruit  Man.  649.     1884. 

Said  to  have  come  from  Barmont,  a  chateau  situated  on  the  border  of  Burgundy. 
It  was  well  known  in  Paris  in  1670.  Fruit  medium  or  below,  globular-turbinate ;  skin 
shining,  intense  green,  dotted  with  numerous  gray  and  green  dots,  a  little  whitened  on 
the  shaded  side,  yellowish  when  ripe;  flesh  yellowish-white,  buttery,  melting,  semi-fine, 
some  grit  about  the  center;  juice  plentiful,  sugary,  slightly  perfumed ;  excellent  but  variable; 
Oct. 


THE  PEARS  OF  NEW  YORK  555 

Sucree  de  Hoyerswerda.     i.  Downing  Fr.  Trees  Am.  582.     1857. 

Sucre-Vert  d' Hoyerswerda.     2.  Leroy  Diet.  Pom.  2:679,  fig-     1869. 

According  to  Diel  this  variety  was  a  new  pear  in  the  first  years  of  the  last  century  found 
in  the  village  of  Hoyerswerda,  Saxony.  Fruit  always  below  medium,  turbinate-obtuse 
or  globular-ovate,  rather  irregular;  skin  a  little  thick,  bright  yellow  shaded  with  dull  yellow, 
sprinkled  all  over  with  gray-russet  dots  on  the  shaded  side  and  greenish-brown  dots  on  the 
sun-exposed  side  on  which  it  is  also  much  encrimsoned;  flesh  greenish-white,  semi-fine, 
breaking,  watery,  granular  around  the  pips;  juice  sufficient,  highly  saccharine,  acidulous, 
with  an  agreeable  musky  perfume;  second;  Aug. 

Sucree  de  Montlucon.     i.  Guide  Prat.  48,  294.     1895.     2.  Bunyard  Handb.  Hardy  Fr. 
198.     1920. 

Found  in  a  hedge  at  Montlucon,  Fr.,  about  1812,  by  M.  Rochet.     Fruit  medium, 
oval-conic,  uneven,  lemon-yellow;  stem  medium    long,  rather  short  and  woody;  calyx 
large,  closed,  in  a  narrow,  shallow  basin ;  flesh  palest  yellow,  transparent,  extremely  juicy, 
well  flavored,  very  delicious;  Oct. 
Sucree  Blanche,     i.  Mas  Pom.  Gen.  1:191,  fig.  96.     1872. 

Obtained  by  M.  Boisbunel,  a  nurserman  at  Rouen,  Fr.  It  was  first  published  in 
1856.  Fruit  rather  large,  long-pyriform  or  sometimes  somewhat  gourd-shaped;  skin 
rather  thick  and  firm,  at  first  very  bright  green  covered  with  a  light  white  bloom  on  which 
are  very  small  and  faint  dots,  brightening  still  more  at  maturity  but  even  in  coloring  all 
over  the  fruit;  flesh  white,  semi-fine,  melting;  juice  sufficient,  saccharine,  pleasant;  good 
but  not  rich  enough  to  be  first  class;  Aug.  or  a  little  earlier. 

Sucree  du  Cornice,     i.  Leroy  Diet.  Pom.  2:680,  fig.     1869.    2.  Downing  Fr.  Trees  Am. 
861.     1869. 

Raised  by  the  old  Horticultural  Society  of  Angers,  Fr.,  and  first  fruited  in  1855.  Fruit 
above  medium,  more  or  less  obtuse,  turbinate,  irregular,  much  swelled  in  its  lower  half; 
color  golden  yellow,  entirely  sprinkled  with  reddish  dots  and  generally  rayed  with  fawn 
around  the  calyx;  flesh  white,  semi-fine  and  semi-melting,  watery,  very  granular  around 
the  core;  second;  Sept.  and  Oct. 
Sucree  Van  Mons.  i.  Leroy  Diet.  Pom.  2:683,  fig.  1869. 

Brussler  Zuckerbirne.    2.  Liegel  Syst.  Anleit.  114.     1825. 

A  seedling  raised  by  Van  Mons.  Fruit  medium  to  large,  ovate,  irregular,  sometimes 
nearly  spherical;  skin  thick,  very  bright  green,  mottled  with  pale  yellow,  sprinkled  with 
numerous  large,  grayish  spots,  turning  a  fine  lemon-yellow  at  maturity  and  rather  golden 
on  the  side  next  the  sun;  flesh  white,  semi-fine,  semi-buttery  and  melting,  saccharine, 
vinous,  slightly  perfumed;  quality  variable,  due  perhaps  to  differences  of  soil  and  climate; 
second  to  third;  Oct.  and  Nov. 
Sucree  de  Zurich,  i.  Leroy  Diet.  Pom.  2:684,  fig.  1869. 

Zuricher  Zuckerbirne.     2.  Mathieu  Norn.  Pom.  303.     1889. 

Of  doubtful  origin  but  we  may  fairly  assume  it  was  Switzerland  and  probably  Zurich. 
Fruit  small,  turbinate,  slightly  obtuse  or  ovate  and  even  in  contour,  bright  greenish- 
yellow,  dotted  uniformly  with  gray-russet;  flesh  whitish,  fine,  melting,  juicy,  very  saccharine, 
acidulous,  with  a  slight  and  agreeable  scent  of  cinnamon ;  second ;  Sept. 


556  THE   PEARS   OF   NEW   YORK 

Suet  Lea.     i.  Cornell  Sta.  Bui.  332:486.     1913. 

An  oriental  hybrid.  Fruit  medium  to  small,  apple-rshaped  to  oblong,  regular  in 
contour;  light  yellow,  with  large,  rough,  russet  dots;  flesh  greenish-white,  deficient  in  juice, 
hard  and  gritty,  breaking;  poor;  late. 

Suffolk  Thorn,     i.  Card.  Chron.  816.     1841.     a.  Hogg  Fruit  Man.  649.     1884. 
Wilding  aus  Suffolk.     3.  Mathieu  Nom.  Pom.  298.     1889. 

Raised  by  Andrew  Arcedeckene,  Clavering  Hall,  Suffolk,  Eng.,  from  seed  of  Gansel 
Bergamot.  Fruited  first  about  1841.  Fruit  medium,  globular-turbinate,  pale  lemon- 
yellow,  covered  with  numerous  small  dots  and  irregular  patches  of  pale  ashy-gray  russet 
whi,ch  are  most  numerous  on  the  side  next  the  sun;  flesh  yellowish-white,  exceedingly 
melting,  buttery  and  juicy,  with  a  rich,  sugary  juice,  exactly  similar  in  flavor  to  Gansel 
Bergamot;  first;  Oct. 
Sugar  Top.  i.  Mag.  Hort.  3:49.  1837. 

Said  to  be  a  native  fruit  and  is  called  also  July  or  Harvest  Pear.  Fruit  globular, 
top-shaped,  skin  smooth,  yellow;  flesh  juicy,  breaking,  sweet,  with  but  little  flavor;  July. 
Siilibirne.  i.  Mathieu  Nom.  Pom.  288.  1889.  2.  Loschnig  Mostbirnen  172,  fig.  1913. 
A  perry  pear  found  in  Austria  and  Germany.  Fruit  small,  globular-pyriform,  greenish- 
yellow,  flecked  and  dotted  with  russet  all  over  the  fruit,  frequently  somewhat  tinted  with 
a  brownish  blush;  flesh  yellowish-white,  coarse-grained,  very  acid;  Oct. 
Sullivan,  i.  Mag.  Hort.  8:57.  1842. 

A  seedling  sent  to  this  country  by  Van  Mons  and  named  by  Manning.     Fruit  medium, 
pyriform,  smooth  green  skin,  with  russet  specks;  flesh  greenish-white,  fine-grained,  tender, 
very  juicy,  pleasant  but  not  highly  flavored;  second;  Sept. 
Summer  Beurre  d'Arenberg.     i.  Jour.  Hort.  13:315.     1867.     2-  Bunyard  Handb.  Hardy 

Fr.  199.     1920. 

Raised  by  Rivers  of  Sawbridgeworth,  Eng.,  about  1860  and  produced  its  first  fruit 
in  1863.     Fruit  rather  small,  turbinate,  even  and  smooth  in  outline;  skin  clear  and  very 
thin;  flesh  very  fine  throughout,  scarcely  any  core,  no  trace  of  grit,  melting,  yellowish, 
buttery,  tender,  very  juicy,  with  a  sweet,  rich  and  distinctive  flavor;  excellent;  Sept. 
Summer  Hasting,     i.  Parkinson  Par.  Ter.  593.     1629. 

"  The  Summer  Hasting  is  a  little  greene  peare,  of  an  indifferent  good  rellish." 
Summer  Popperin.     i.  Parkinson  Par.  Ter.  592.     1629. 

"  Both  of  them  are  very  good  dry  firme  peares  somewhat  spotted,  and  brownish  on 
the  outside." 
Summer  Portugal,     i.  Hogg  Fruit  Man.  651.     1884. 

Fruit  quite  small,  pyriform,  bright  grass-green,  with  a  brownish  blush  on  the  side  next 
the  sun  and  dotted  all  over  with  dark  green  dots,  at  maturity  becoming  clear  yellow,  with 
a  red  cheek;  flesh  yellowish,  tender,  breaking,  very  juicy,  sweet  and  pleasantly  flavored;  Aug. 
Summer  Saint  Germain,     i.  Downing  Fr.   Trees  Am.  347.     1845. 
Saint  Germain  d' Ste.    2.  Leroy  Diet.  Pom.  2:622,  fig.     1869. 

Of  French  origin.  Imported  to  France  from  Belgium  or  Holland  by  Louis  Noisette 
previous  to  1830.  It  is  better  known  in  this  country  and  in  England  as  the  Summer  Saint 
Germain.  Fruit  below  medium,  obovate-pyriform,  generally  irregular,  bright  greenish- 


THE  PEARS  OF  NEW  YORK  557 

yellow,  dotted  with  russet  on  the  shaded  side  and  extensively  washed  with  vivid  rose  on 
the  other  cheek  where  it  is  sprinkled  with  gray  points;  flesh  white,  fine,  soft,  semi-melting, 
slightly  gritty  at  the  center;  juice  sufficient,  saccharine,  often  rather  astringent  but  always 
full  of  flavor;  second  and  sometimes  third;  Sept.  and  Oct. 
Summer  Virgalieu.     i.  Downing  Fr.  Trees.  Am.  864.     1869. 

VirgaKfud'M.    2.  Mas  Pom.  Gen.  1:5,  fig.  3.     1872. 

Origin  unknown.     Tree  moderately  vigorous,  productive.     Fruit  roundish,  pyriform, 
yellow,  slightly  netted  and  patched  with  russet,  thickly  sprinkled  with  russet  dots;  stem 
rather  long,  set  in  a  small  cavity;  calyx  open;  segments  recurved;  basin  shallow,  uneven; 
flesh  yellowish,  juicy,  melting,  slightly  vinous;  good;  Aug. 
Superfondanta.     i.  Kenrick  Am.  Orch.  153.     1841. 

Received  by  Simon-Louis  Bros.,  Metz,  Lorraine,  from  Italy.     Fruit  medium,  obovate, 
smooth,  pale  yellow,  marked  with  a  few  dots  and  sometimes  marked  with  russet;  flesh 
white,  buttery,  melting,  very  good;  Oct. 
Supreme  Coloma.     i.  Mas  Le  Verger  3:Pt.  2,  49,  fig.  121.     1866-73. 

Kofertscher.     2.  Downing  Fr.  Trees  Am.  796.     1869. 

Count  Coloma,  Mechlin,  Bel.,  made  seed  beds  in  1786.  From  these  beds  came  the 
Supreme  Coloma,  a  fruit  of  exquisite  flavor.  Fruit  above  medium,  ovate,  shortened, 
obtuse ;  skin  delicate,  olive-yellow,  always  mottled  with  greenish-russet  and  thickly  covered 
with  brown  dots;  flesh  whitish,  fine,  melting,  nearly  free  from  grit,  very  full  of  saccharine 
juice,  acidulous,  with  a  special  perfume  of  much  delicacy;  first;  Oct. 

Surpasse  Crassane.     I.  Leroy  Diet.  Pom.  2:687,  fig.     1869.     2.  Hogg  Fruit  Man.   652. 
1884. 

A  seedling  of  Van  Mons  obtained  about  1820  in  his  nursery  at  Louvain,  Bel.  Fruit 
medium,  globular  or  globular-turbinate,  flattened  at  the  base,  mammillate  at  the  summit; 
skin  dark  olive-yellow,  much  covered  with  russet  and  tinted  with  dark  red  on  the  cheek 
touched  by  the  sun;  flesh  whitish,  fine,  melting,  juicy,  granular  around  the  center;  juice 
abundant,  very  saccharine,  highly  perfumed,  with  an  agreeable  tartish  taste;  first;  Oct. 
to  Dec. 
Surpasse  Meuris.  i.  Leroy  Diet.  Pom.  2:688,  fig.  1869.  2.  Hogg  Fruit  Man.  653.  1884. 

The  Surpasse  Meuris  was  gained  by  Van  Mons  at  Brussels  before  1818.  Fruit  large, 
pyriform  or  turbinate-obtuse,  always  ventriculated  toward  the  base  and  generally  rather 
bossed;  skin  rough,  olive-yellow  dotted  with  gray,  mottled  with  fawn  and  often  colored 
with  brown-red  on  the  side  next  the  sun;  flesh  white,  tinged  with  yellow,  semi-fine  and 
semi-melting;  juice  extremely  abundant,  very  saccharine,  tartish  and  savory;  first,  some- 
times second  when  the  juice  is  slightly  perfumed;  Sept. 
Surpasse  St.  Germain,  i.  Kenrick  Am.  Orch.  198.  1833. 

A  seedling  of  Van  Mons  imported  in  1819.     Fruit  rather  large  and  oblong,  rounded 
at  the  base  and  tapering  toward  the  stalk,  irregular  in  outline,  green  and  brown ;  winter. 
Surpasse  Virgalieu.     i.  Downing  Fr.  Trees  Am.  416,  fig.  189.     1845.    2.  Leroy  Diet.  Pom. 
2:868,  fig.     1869. 

The  origin  of  this  variety  is  unknown.  Andrew  Parmentier  introduced  it  from  his 
nursery  at  Brooklyn  under  this  name  about  1800.  Fruit  rather  large,  obovate;  skin 


558  THE   PEARS   OF   NEW   YORK 

smooth,  pale  lemon-yellow  with  a  very  few  minute  dots  and  rarely  a  little  faint  red  on  the 
sunny  side;  flesh  white,  exceedingly  fine-grained  and  buttery,  abounding  with  delicious 
highly  flavored,  aromatic  juice,  differing  from  that  of  the  Doyenne";  first;  Oct. 
Surprise,    i.  Am.  Pom.  Soc.  Rpt.    41.     1916. 

Surprise  is  a  valuable  blight-resistant  variety  belonging  to   Pyrus  communis  and 
promises  to  make  a  blight-resistant  stock  on  which  to  top-work  commercial  varieties. 
Siisse  Margarethenbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:53.     1856. 

Germany;  first  published  in   1833.     Fruit  medium,   pyriform,   light  yellow,   often 
blushed  with  light  red  and  thickly  dotted;  flesh  semi-melting,  granular,  sweet,  agreeably 
cinnamon-flavored;  second  for  dessert,  good  for  household  and  market;  Aug. 
Siisse  Sommerlahnbirne.     i.  Dochnahl  Fuhr.  Obsikunde  2:52.     1856. 

German;  published  in  1805.  Fruit  fairly  large,  variable  in  form,  ovate,  often  conic 
and  ventriculous-pyriform,  sides  rather  unequal,  dull  greenish-yellow  turning  to  a  fine 
citron-yellow,  without  any  blush  but  russeted  on  the  side  next  the  sun,  indistinct  dots; 
flesh  not  juicy,  saccharine,  with  flavor  of  black  currant;  second  for  dessert,  very  good  for 
kitchen  use  and  market;  Aug. 
Suwanee.  i.  Griffing  Bros.  Cat.  13,  fig.  1909. 

Originated  in  southern  Georgia  and  introduced  by  Griffing  Brothers  Company  in 
1909.     Fruit  large,  oblong,  tapering  towards  both  ends,  blunt;  skin  tough,  dark  golden- 
russet  over  a  yellow  ground,  with  a  slight  tinge  of  red;  flesh  white,  crisp,  tender;  good. 
Suzanne,     i.  Mas.  Pom.  Gen.  3:129,  fig.  161.     1878. 

Received  by  Oberdieck  from  Van  Mons  without  a  name.  Fruit  rather  small,  ovate, 
short  and  ventriculous,  symmetrical  in  contour  with  its  greatest  diameter  about  the  center; 
skin  delicate,  bright  green,  sprinkled  with  extremely  numerous  small  brown  spots,  changing 
to  pale  yellow,  golden  on  the  side  next  the  sun  or  sometimes  touched  with  red;  flesh  white, 
tinted  with  yellow,  very  fine,  buttery,  melting,  sufficiently  juicy,  saccharine  and  delicately 
perfumed;  good;  Sept. 

Suzette  de  Bavay.     i.  Pom.  France  2: No.   80,   PI.   80.     1863.     2.  Downing  Fr.    Trees 
Am.  865.     1869. 

Major  Esperen  of  Mechlin,  Bel.,  obtained  this  long-season  pear.  It  fruited  first  in 
1843.  Fruit  small  or  medium,  globular,  generally  mammillate  at  the  top;  skin  rough, 
pale  yellow,  dotted  with  greenish-brown  and  speckled  with  russet  and  reddish  stains; 
flesh  white,  semi-fine,  melting  or  semi-melting,  juicy,  almost  free  from  grit;  juice  abundant, 
saccharine,  acidulous,  more  or  less  perfumed  with  anis;  Jan.  to  Apr. 
Swan  Egg.  i.  Langley  Pomona  132,  PL  LXIV.  1729. 

An  English  variety  recommended  by  Lindley  as  suitable  in  the  Highlands  of  Scotland. 
Fruit  medium,  globular-ovate;  skin  smooth,  yellowish-green  on  the  shaded  side  and  clear 
brownish-red  on  the  cheek  exposed  to  the  sun  and  covered  with  pale  brown-russet;  flesh 
yellowish-white,  tender,  very  juicy,  with  a  sweet  and  piquant  flavor  and  musky  aroma; 
good;  Oct. 
Sweater,  i.  Parkinson  Par.  Ter.  593.  1629. 

'  The  Sweater  is  somewhat  like  the  Windsor,  for  colour  and  bigeness  but  nothing 
neare  of  so  good  a  taste." 


THE   PEARS   OF   NEW   YORK 


559 


Sylvie  de  Malzine.     i.  Guide  Prat.  100.     1895. 

Sent  out  by  Daras  de  Naghin,  Anvers,  Bel.     Tree  vigorous  and  fertile.     Fruit  medium, 
globular;  flesh  rather  fine,  melting,  recalling  the  Beurre"  d'Angleterre  by  its  flavor;  Nov. 
and  Dec. 
Taglioretti.     i.  Mas  Pom.  Gen.  7:73,  fig.  517.     1881. 

Tree  bell-shaped,  pyramidal;  leaves  bluish-green  and  dull,  characteristically  folded; 
stipules  remarkably  short.  Fruit  medium  in  size,  ovoid,  short,  broad,  resembling  the 
Bergamotte  d'fite"  and  the  Valle'e  Franche;  skin  rather  firm,  bright  lemon-yellow  to  golden; 
dots  conspicuous;  calyx  medium,  open;  basin  narrow,  rather  deep;  flesh  white,  medium 
fine,  medium  breaking,  juicy;  good;  Aug. 
Takasaki.  i.  Ga.  Hort.  Soc.  Rpi.  49,  54.  1892. 

Exhibited  by  P.  J.  Berckmans  at  the  Georgia  State  Horticultural  Society  Meeting 
in  1892.     Said  to  be  a  Japanese  pear. 
Talmadge.     i.  Horticulturist  25:125.     1870. 

Northford  Seckel.     2.  Am.  Pom.  Soc.  Rpt.  123.     1881. 

Originated  in  the  garden  of  Levi  Talmadge  at  Northford,  Conn.,  as  a  chance  seedling 
of  Seckel.  Tree  hardy  and  vigorous,  with  spreading  head,  very  symmetrical,  attaining 
double  the  size  of  the  Seckel,  very  productive.  Fruit  larger  and  more  uniform  than  Seckel, 
almost  identical  in  form,  with  the  same  russet  ground,  slightly  less  ruddy  coloring;  flesh 
white,  juicy,  melting;  inferior  to  Seckel;  ripens  with  Seckel. 
Tardive  d'Ellezelles.  i.  Guide  Prat.  in.  1876. 

Probably  originated  in  Beligium.     Fruit  large,  grayish-green,  pleasantly  aromatic; 
heat  resistant;  Apr.  and  May. 
Tardive  Garin.     i.  Guide  Prat.  in.     1876. 

Tree  very  vigorous  and  very  productive.     Fruit  large,   roundish,   grayish-yellow; 
flesh  medium,  melting,  juicy,  sweet;  May  and  June. 
Tardive  de  Mons.     i.  Hogg  Fruit  Man.  331.     1866.     2.  Ibid.  654.     1884. 

Fruit  medium  in  size,  oblong-obovate,  even  and  regularly  formed;  skin  uniformly 
yellow,  orange  tinge  next  the  sun;  dots  large  and  russet;  calyx  large,  open;  stem  rather 
slender,  obliquely  inserted  without  depression;  flesh  white,  tender,  buttery,  melting,  very 
juicy,  rich,  sugary;  rated  as  an  "excellent  pear;"  Nov. 
Tardive  de  Montauban.     i.  Guide  Prat.  107.     1876. 

Tree  very  productive.     Fruit  medium  to  small,  rather  long,  reddish  on  the  sunny 
side;  flesh  fine,  yellow,  sweet,  medium  melting;  first;  very  late. 
Tardive  de  Solesne.     i.  Guide  Prat.  100.     1895. 

Tree  vigorous  and  very  productive.     Fruit  large  to  very  large;  flesh  breaking,  very 
sweet;  first;  Jan.  and  Feb. 
Tatnall  Harvest,     i.  Mag.  Hort.  19:424.     1853. 

The  Pennsylvania  Horticultural  Society  rated  specimens  of  this  variety  submitted 
to  it  by  Thomas  Hancock,  Burlington,  N.  J.,  as  "  scarcely  good." 

Tavernier  de  Boulogne,     i.  Field  Pear  Cult.  283.     1858.     2.  Leroy  Diet.   Pom.  2:696, 
fig.     1869. 

Found  in  1836  by  M.  Tavernier  in  a  woods  near  Trelaze,  Fr.     Tree  scraggly,  produc- 


THE    PEARS   OF   NEW   YORK 

tive,  a  good  orchard  tree.     Fruit  medium  to  above,  longish-conic,  greenish-yellow;  flesh 
white,  firm;  of  first  quality  for  cooking;  late  spring  and  early  summer. 
Taylor,     i.  Am.  Pom.  Soc.  Rpt.  112.     1852.    2.   U.  S.  D.  A.  Pat.  Off.  Rpt.  282.     1853. 
Mr.  Merriweather,  Charlottesville,  Va.,  is  credited  with  having  originated  this  pear, 
although  it  may  have  come  from  France  about  1780.     Tree  vigorous,  young  wood  olive; 
productive;  fruit  medium,  roundish-oblate;  skin  light  green,  mottled  with  dark  green; 
stalk  rather  long,  fleshy  at  its  termination  in  a  very  slight  depression;  calyx  very  small, 
set  in  a  wide,  superficial  basin;  flesh  fine  in  texture,  buttery;  flavor  vinous,  with  a  delicate 
vaniila  aroma;  very  good;  Nov.  to  Feb. 
Taynton  Squash,     i.  Hogg  Fruit  Man.  654.     1884. 
Squash.     2.  Thacher  Am.  Orch.  191.     1822. 

An  old  pear  which  originated  in  Gloucestershire,  Eng.,  previous  to  the  year  1805 
and  which  is  widely  known  as  a  remarkably  fine  perry  pear  much  grown  in  Herefordshire. 
It  is  early,  tender  of  flesh,  and  "  if  it  drops  ripe  from  the  tree  it  bursts  from  the  fall,  whence 
probably  the  name."  Fruit  medium  to  below,  turbinate,  dull  greenish-yellow  on  the 
shaded  side  and  dull  brownish-red  next  the  sun,  covered  with  rough,  russet  dots;  calyx 
open;  stem  slender;  flesh  white,  with  a  brisk,  sweet  flavor. 
Tea.  i.  Mag.  Hort.  16:154.  1850.  2.  Ibid.  20:466,  fig.  22.  1854. 

Mrs.  Ezra  Merchant,  Milford,  Conn.,  found  seed  from  which  this  pear  was  raised  in 
a  pound  of  tea  which  she  purchased,  hence  the  name.  Similar  to  White  Doyenne,  if  not 
identical  with  it.  Tree  vigorous,  with  bright  yellow  wood  and  deep  green  foliage.  Fruit 
medium,  obtuse-pyramidal,  with  often  a  suture  on  one  side,  yellowish-green  becoming 
blushed  in  the  sun;  stem  short,  stout,  fleshy  at  the  base;  calyx  open;  flesh  whitish,  melting, 
juicy,  vinous;  very  good  to  best;  Sept. 
Templiers.  i.  Leroy  Diet.  Pom.  2:697,  ng-  1869. 

The  place  of  origin  is  uncertain  but  the  time  is  at  least  prior  to  1838.     Fruit  large, 
short-turbinate,  dull  yellow,  spotted  with  ashy  gray;  of  first  quality  for  cooking,  beginning 
of  Sept. 
Tepka.     i.  Loschnig  Mostbirnen  24,  fig.     1913. 

A  perry  pear  common  to  lower  Styria,  Carniola,  and  the  maritime  regions  of  Austria. 
Fruit  Bergamot-shape,  pale  green  becoming  yellowish-green;  calyx  large,  open,  star-shape; 

stem  brown,  medium  short,  often  bent;  flesh  juicy,  sprightly;  rots  at  the  core  and  keeps 

poorly  in  storage;  Sept. 

Test.     i.  Am.  Pom.  Soc.  Rpt.  135.     1920. 

Reported  by  Luther  Burbank,  Santa  Rosa,  Cal.,  as  "  A  large  pear,  being  four  inches 

long  by  two  and  one-half  across.     In  form  much  like  Bartlett  and  in  quality  more  like 

Le  Conte,  but  far  better  and  far  more  prolific  than  either.     Ripens  four  weeks  later  than 

Le  Conte.     When  canned  is  firm  and  white  and  fully  equal  to  or  better  than  Bartlett." 

Tettenhall.     i.  Card.  Chron.  733.     1841. 

"  This  pear,  supposed  only  to  flourish  in  the  parish  of  Tettenhall,  near  Wolverhampton, 

though  a  very  profuse  bearer,  has  fruit  almoet  worthless;  but  as  a  forest  tree  it  is  remarkable 

for  its  beauty,  far  surpassing  in  size,  shape  and  masses  of  deep  green  foliage  any  other 

Pear-tree  I  ever  saw." 


THE  PEARS  OF  NEW  YORK  561 

Teutsche    Augustbirne.     i.  Christ    Handb.    563.     1817.     2.  Dochnahl   Fuhr.    Obstkunde 
2:51.     1856. 

Reported  from  the  regions  of  Thuringia,  Hesse,  and  Wurttemberg  about  1799.    Fruit 
medium  in  size,  oblong-oval,  bright  yellow,  dotted,  thick-skinned;  calyx  star-shape;  stem 
fleshy ;  flesh  breaking,  sweet ;  fair,  a  good  commercial  variety ;  Aug. 
Texas.     I.  Ragan  Fr.  Recom.  by  Am.  Pom.  Soc.,  B.  P.  I.  Bui.  151:41.     1909. 

This  is  a  whitish-yellow,  medium-large,  pyriform  pear  of  good  quality,  at  one  time 
considered  promising  along  the  Gulf  Coast;  said  to  have  originated  in  Texas. 
The  Dean.     i.  J.  Van  Lindley  Cat.  34.     1899. 

"  A  very  large  pear  that  has  been  bearing  regularly  near  Oak  Ridge,  Guilford  County, 
N.  C.,  for  more  than  40  years.  In  appearance  it  resembles  both  Bartlett  and  Duchesse 
[d'Angouleme],  and  is  as  large  as  Duchesse  and  better  in  quality.  Ripens  between 
Bartlett  and  Duchesse,  making  a  very  valuable  pear  and  of  good  quality." 
Theilersbirne.  i.  Dochnahl  Fuhr.  Obstkunde  2:195.  l856-  2-  Loschnig  Mostbirnen 
174,  fig.  1913. 

A  perry  pear  said  to  have  appeared  in  Switzerland  about  1848  as  a  wilding.     Tree 
spreading,  large,  vigorous,  strong,  productive.     Fruit  small,  ovate,  yellowish-green  becoming 
yellow,  dotted  strongly  with  russet;  calyx  open;  stem  medium  long;  flesh  dull  white,  juicy, 
piquant,  without  aroma. 
Theodor  Korner.     i.  Dochnahl  Fuhr.  Obstkunde  2:126.     1856. 

A  seedling  raised  by  Van  Mons  of  Belgium  about  1851.    Tree  rather  vigorous,  an 
early  and  good  bearer.     Fruit  medium  to  above,  conic,  greenish-yellow;  calyx  star-shaped; 
segments  long;  flesh  melting,  juicy,  vinous;  first;  Sept. 
Theodore,     i.  Dochnahl  Fuhr.  Obstkunde  2:16.     1856. 

According  to  Dochnahl  this  pear  may  have  originated  in  Belgium  about  1833.  Fruit 
medium  large,  2  inches  wide  and  2^  inches  long,  smooth,  bright  yellow,  sunny  side  washed 
with  red;  dots  numerous;  sweet,  vinous;  last  of  Aug. 

Theodore  Van  Mons.     i.  Am.   Pom.  Soc.  Rpt.   164,   234.     1854.    2.  Ann. .Pom.  Beige 
4:29,  fig.     1856. 

Originated  by  Van  Mons  in  1827.  Tree  vigorous,  pyramidal,  productive.  Fruit 
medium  to  above,  obovate-pyriform  to  oblong-pyriform,  greenish-yellow,  russeted;  dots 
gray-green,  numerous;  stem  curved,  about  an  inch  long;  cavity  slight;  calyx  open;  flesh 
yellowish-white,  rather  coarse,  juicy,  melting,  vinous;  good  to  very  good;  Sept.  and  Oct. 
Theodore  Williams,  i.  Stark  Bros.  Year  Book  5:40.  1914. 

A  seedling  of  Kieffer  raised  by  Theodore  Williams,  and  introduced  by  Stark  Brothers 
Nurseries  &  Orchard  Company  about  1914.     Tree  hardy,  is  reported  to  have  stood  a 
temperature  of  40  degrees  below  zero  without  injury.     Fruit  medium,  yellowish-green, 
sweet,  juicy. 
Theophile  Lacroix.     I.  Mathieu  Nom.  Pom.  290.     1889.     2.  Guide  Prat.  50.     1895. 

Tree  productive  and  of  good  vigor.     Fruit  large  to  very  large,  pyriform,  similar  to 
the  type  of  Beurr6  Diel,  deep  yellow,  plentifully  spotted  and  marbled  with  cinnamon-red; 
flesh  yellowish,  fine,  juicy,  with  an  aroma  suggestive  of  orange,  a  little  gritty  about  the 
core;  first;  Dec.  and  Jan. 
36 


562  THE   PEARS   OF   NEW   YORK 

Therese.    i.  Guide  Prat.  in.     1876. 

Fruit  rather  large,  Bergamot-shape,  yellowish-green;  flesh  very  melting,  delicately 
aromatic;  first;  Oct. 

Therese  Appert.     i.  Leroy  Diet.  Pom.  2:699,  fig-     l869-     2-  Downing  Fr.  Trees  Am.  ad 
App.  136,  fig.     1872. 

First  fruited  in  1861  from  seed  of  Beurre  Clairgeau  by  Andre"  Leroy,  Angers,  Fr.     Tree 
vigorous,  productive.     Fruit  medium,  oblong,  turbinate,  yellowish-orange,  washed  with 
vermilion;  stem  short,  a  trifle  inclined;  cavity  small;  calyx  open;  basin  shallow;  flesh  whitish- 
yellow,  very  juicy,  very  sweet,  aromatic;  very  good;  Sept. 
Theveriner  Butterbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:125.     1856. 

Said  to  have  originated  in  France  about  1852.     Fruit  medium  large,  turbinate,  bright 
green  becoming  greenish-yellow,  somewhat  clouded  and  striped  with  red,  covered  with 
russet;  calyx  star-shaped;  stem  thick,  one  inch  long;  seeds  mostly  abortive;  flesh  yellowish, 
sweet,  vinous;  Oct. 
Thibaut  Butterbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:126.     1856. 

According  to  Dochnahl  this  is  a  seedling  from  Van  Mons  which  originated  in  Belgium 
in  1851.  Fruit  medium  large,  turbinate,  irregular  and  ill-shapen,  bright  green  becoming 
yellowish-green,  with  gray  dots,  and  spotted  with  russet;  skin  thin;  calyx  small,  erect; 
stem  slender,  2  inches  long,  fleshy  at  the  base;  core  and  seeds  small;  sweet,  aromatic; 
very  good;  Oct. 
Thick  Stalked  Pear.  i.  Mawe-Abercrombie  Univ.  Card.  Bot.  1778. 

Mentioned  in  the  reference  cited  as  a  minor  variety  of  winter  pear  having  a  very 
large,  roundish  fruit. 
Thimothee.     i.  Mas  Pom.  Gen.  7:181,  fig.  574.     1881. 

This  variety  was  raised  from  seed  by  M.  Pariset,  a  seedsman  of  Ain,  Fr.,  about  1852. 
Tree  rather  vigorous,  upright,  symmetrical.     Fruit  medium,  roundish-pyriform,  regular, 
greenish  becoming  pale  yellow;  calyx  almost  closed;  stem  very  short,  rather  stout;  flesh 
whitish,  very  fine,  very  melting,  subacid,  refreshing;  good;  Nov.  and  Dec. 
Thompson  (Eng.).     i.  Mag.  Hort.  8:64.     1842.     2.  Pom.  France  4:156,  PI.  156.     1867. 

Said  to  be  a  seedling  of  Van  Mons  originated  about  1819.  R.  Manning,  Salem,  Mass., 
received  cions  in  1841.  Tree  vigorous,  productive;  fruit  medium,  obovate,  lemon-yellow, 
russeted  around  the  stem;  stem  short;  almost  no  cavity;  calyx  medium,  open,  slightly 
depressed  in  a  small  basin;  segments  often  united;  flesh  whitish-yellow,  buttery,  juicy; 
flavor  rich,  sugary,  aromatic;  seeds  large,  long;  Oct. 
Thompson  (N.  H.).  i.  Kenrick  Am.  Orch.  198.  1833.  2.  Mag.  Hort.  3:51.  1837. 

Originated  on  the  farm  of  Judge  Thompson,  Portsmouth,  N.  H.     Fruit  medium  to 
below,  turbinate,  quite  russeted;   "esteemed  for  its  extraordinary  productiveness  and 
long  keeping  "  by  those  in  the  vicinity  of  its  origin  but  regarded  by  R.  Manning,  Salem, 
Mass.,  as  "  unfit  for  cultivation." 
Thooris.     i.  Ann.  Pom.  Beige  6:27,  fig.     1858.     2.  Downing  Fr.  Trees  Am.  868.     1869. 

This  Belgian  pear  fruited  for  the  first  time  in  1854  in  the  garden  of  the  Society  Van 
Mons.  Fruit  medium  to  below,  round  ovoid  to  oval,  or  Bergamot-shape;  skin  yellow, 
shaded  and  striped  with  grayish-red.  Alexander  Bivort  gives,  "  flesh  yellowish-white, 


THE  PEARS  OF  NEW  YORK  563 

half  fine,  melting;   juice  abundant,    sugary,   and   with   an   agreeable    perfume    •    •    • 
of  first  quality,"  whereas  Downing  says,   "flesh  white,   coarse,  dry,  sweet,  and  poor 
.     .     .     unworthy  of  cultivation."     Sept. 
Thuerlinckx.     i.  Downing  Fr.  Trees  Am.  553.     1857. 

Beurre  Thuerlinckx.     2.  Hogg  Fruit  Man.  529.     1884. 

This  pear  was  found  in  1848  upon  an  estate  purchased  by  M.  Thuerlinckx,  Mechlin, 
Bel.     It  is  said  to  be  a  very  large,  coarse,  showy  pear  of  long-obovate  shape,  with  a  some- 
what tender  and  juicy  flesh  but  without  any  aroma,  and  very  soon  becoming  mealy;  Oct. 
to  Dec. 
Thurston  Red.     i.  Hogg  Fruit  Man.  655.     1884. 

Hogg  says,  "  a  new  Herefordshire  perry  pear  of  some  repute."    Fruit  small,  turbinate, 
even  in  outline,  greenish-yellow,  with  a  thin  red  cheek  and  a  large  patch  of  thin,  pale- 
brown  russet,  especially  around  the  calyx;  calyx  small  and  open;  stem  an  inch  and  a  quarter 
long,  slender;  cavity  none;  flesh  yellow. 
Tiffin,     i.   U.  5.  D.  A.  Rpt.  289.     1893. 

Originated  with  Henry  Loose,   Tiffin,   0.     Fruit  described  as  large,   broad-ovate, 
smooth,   greenish-yellow;  dots  numerous,   brown;  stem  medium  long,   slender,   curved, 
inserted  with  no  depression;  basin  wide,  russeted;  calyx  small,  open;  skin  thin;  core  large; 
seeds  large,  plump,  brown;  flesh  white,  buttery,  subacid;  good;  Oct. 
Tigree  de  Janvier,     i.  Mas  Pom.  Gen.  1:141,  fig.  71.     1872. 

Raised  by  L.  J.  Berckmans  from  seed  produced  by  Major  Espe'ren  and  obtained 
by  the  former  after  the  latter's  death.  Tree  vigorous,  rather  slender.  Fruit  small  to 
below  medium,  ovoid-pyriform,  yellowish;  stem  long;  flesh  yellow,  medium  fine,  melting, 
very  juicy,  vinous;  not  of  the  most  beautiful  appearance  yet  of  the  highest  flavor;  Dec. 
and  Jan. 

Tillington.     i.  Trans.  Land.  Hort.  Soc.  4:521.     1822.     2.  Downing  Fr.  Trees  Am.  868. 
1869. 

Exhibited  by  Thomas  Andrew  Knight  before  the  London  Horticultural  Society  in 
1820  as  "  a  Seedling  Pear  raised  from  a  seed  of  the  Autumn  Bergamot  impregnated  with  the 
pollen  of  the  Jargonelle."  Tree  hardy,  productive.  Fruit  medium,  short-pyriform, 
greenish-yellow,  with  light  brown  russet  dots;  stalk  short;  calyx  open;  flesh  yellowish, 
tender,  buttery,  melting,  not  juicy,  vinous,  aromatic;  good;  Oct. 
Timpling.  i.  Buckman  Fruit  Var.  in  Ex.  Orch.  6.  1901. 

Included  in  the  list  of  varieties  in  the  experimental  orchard  of  Benjamin  Buckman, 
Farmingdale,  111.  Mr.  Buckman  reports  that  it  was  from  Ludwig  Hencke,  Collinsville, 
and  that  he  received  it  in  1893 .  Mr.  Hencke  brought  the  Timpling  with  him  from  Germany. 
According  to  Mr.  Buckman  the  tree  is  rather  free  from  blight,  moderately  productive,  and 
still  in  good  shape  at  the  age  of  27  years.  Fruit  medium;  good  quality  and  color. 
Tindall  Swan  Egg.  i.  Trans.  Land.  Hon.  Soc.  6:396.  1826. 

Specimens  of  a  new  variety  of  Swan  Egg  pear  were  sent  to  the  meeting  of  the  London 
Horticultural  Society  in  1824  by  George  and  William  Tindall,  Beverley,  Yorkshire,  Eng. 
"  It  is  larger  and  browner  than  the  Common  Swan's  Egg,  and  equal  to  it  in  flavor.  It 
keeps  well  till  the  end  of  January,  and  sometimes  later." 


564  THE   PEARS   OF   NEW   YORK 

Tollbime.     i.  Loschnig  Mostbirnen  214,  fig.     1913. 

A  very  productive  perry  pear  of  Europe  with  fruit  notable  because  of  its  beautiful 
color.  Tree  vigorous,  upright.  Fruit  medium,  round-obovate,  very  uniform;  skin  tough, 
smooth,  glossy,  green  changing  to  yellow,  side  next  the  sun  blushed  with  bright  carmine 
and  dotted  heavily  with  brown-russet  dots,  russeted  at  top  and  bottom;  calyx  small,  open; 
stem  medium  long,  slender;  flesh  almost  white,  juicy,  tart;  mid-Oct.  to  Dec. 
Tolstoy,  i.  Am.  Pom.  Soc.  Rpt.  135.  1920. 

Originated  by  N.  E.  Hansen,  Brookings,  S.  D.,  from  Clapp  Favorite  x  Pyrus  ovoidea, 
and  introduced  by  him  in  1919. 
Tom  Strange,     i.  Buckman  Fruit  Var.  in  Ex.  Orch.  6.     1901. 

This  variety  is  found  in  the  experimental  orchard  at  Farmingdale,  111.,  of  Benjamin 
Buckman,  who  writes:     "  The  '  Tom  Strange  '  pear  is  a  small  local  variety  received  from 
a  person  of  that  name,  not  worthy  of  disseminating  under  a  name  and  had  better  be 
dropped." 
Tonkovietka.     i.  Mont.  Hort.  Soc.  Rpt.  53.     1882. 

Limbertwig.    2.  la.  Hort.  Soc.  Rpt.  321.     1885. 

Thintwig.    3.  Am.  Pom.  Soc.  Rpt.  59.     1887. 

One  of  the  Russian  pears  imported  by  Prof.  J.  L.  Budd  from  Dr.  Regel,  Petrograd, 
Russia,  about  1879  and  known  by  the  Iowa  Agricultural  College  under  the  numbers  513  and 
14  m.  Chas.  Gibb,  Abbottsford,  Can.,  says  this  is  the  hardiest  pear  tree  which  bears  edible 
fruit  of  which  he  knows.  The  name  means  slender  Stalk.  Tree  hardy,  fine,  productive. 
Fruit  medium,  conical,  yellow,  with  red  on  the  sunny  side;  flesh  porous;  ripens  beginning 
of  Aug.  and  keeps  until  Sept. ;  commendable  for  commercial  orchards. 
Tonneau.  i.  Duhamel  Trait.  Arb.  Fr.  2:237,  PI.  LVIII,  fig.  5.  1768.  2.  Hogg  Fruit 
Man.  656.  1884. 

Fassbirne.    3.  Christ  Handb.  564.     1817. 

This  large  cooking  pear  has  been  confused  by  Leroy  and  others  with  Uvedale 
St.  Germain,  but  Hogg  and  Mas  agree  that  the  two  are  quite  distinct.  The  French  word 
tonneau  and  the  German  word  fass  are  both  translated  "  cask,"  a  term  which  describes 
the  shape  of  this  pear  very  well.  Tree  vigorous;  shoots  upright;  leaves  pubescent,  light 
green,  young  leaves  yellowish-green.  Fruit  very  large,  oblong-ovate  or  cask-shaped;  skin 
clear  yellow;  calyx  large,  open;  basin  deep,  wide;  stalk  an  inch  long,  straight,  woody; 
cavity  deep,  irregular;  flesh  very  white,  rather  dry;  flavor  brisk;  more  an  ornament  than 
a  dessert  fruit;  Nov.  to  Feb. 
Toronto  Belle,  i.  Ont.  Fr.  Gr.  Assoc.  Rpt.  82.  1882. 

"  We  tested  the  fruit  late  in  December  and  found  it  in  grand  condition;  in  quality 
it  is  equal  to  Beurr6  Bosc,  and  almost  identical  in  form  and  color.     The  tree  is  a  slow 
grower  but  a  heavy  and  regular  bearer.     It  is  without  doubt  the  finest  winter  pear  we 
know  of,  opening,  as  it  does,  a  new  era  in  the  quality  of  winter  pears." 
Totten  Seedling,     i.  Mag.  Hort.  14:109.     1848.     2.  Downing  Fr.  Trees  Am.  868.     1869. 

Raised  by  Col.  Totten,  New  Haven,  Conn.  Tree  vigorous.  Fruit  small  to  medium, 
roundish-pyriform  to  obovate,  pale  yellow,  slightly  tinged  with  red  in  the  sun;  stalk  long; 
calyx  open;  flesh  white,  sweet,  perfumed;  Sept.  and  Oct. 


THE   PEARS   OF   NEW   YORK  565 

Tournay  d'Hiver.     i.  Guide  Prat.  in.     1876. 

Tree  vigorous  and  productive,  upright.     Fruit  large  to  very  large,  broadly  turbinate; 
flesh  buttery,  melting,  fine,  vinous;  first;  Jan.  and  Feb. 
Tout-il-faut.     i.  Mas  Pom.  Gen.  1:107,  fig.  54.     1872. 

One  of  Van  Mons'  seedlings.  The  pear  does  not  possess  all  the  qualities  that  the  name 
indicates.  Tree  hardy,  productive,  of  medium  vigor,  early  bearing.  Fruit  medium, 
regular,  conic-pyriform,  yellowish-green  mostly  covered  by  a  brilliant  crimson,  very 
beautiful;  flesh  white,  tender,  sweet,  rather  juicy,  agreeably  aromatic;  mid-Aug. 
Traublesbirne.  i.  Dochnahl  Fw&r.  Obstkunde  2:194.  1856.  2.  Loschnig  Mostbirnen  140, 
fig.  68.  1913. 

This  perry  pear,  named  Traublesbirne  because  of  the  racemose  or  bunch-like 
manner  in  which  the  fruit  develops,  is  said  to  have  had  its  origin  in  Wurttemberg  about 
1830.  Tree  rather  vigorous,  broad-pyramidal,  scantily  foliaged,  thrifty,  early  bearing,  pro- 
ductive. Fruit  long-pyriform  to  oval,  somewhat  blunt  at  the  base,  greenish,  russeted  at 
both  base  and  apex;  dots  fine;  calyx  open;  stem  long;  flesh  white,  juicy;  good;  Oct. 
Tressorier  Lesacher.  i.  Mathieu  Nom.  Pom.  290.  1889.  2.  Guide  Prat.  101.  1895. 

Tree  of  moderate  vigor,  very  fertile.  Fruit  medium,  resembling  White  Doyenne'; 
flesh  very  fine;  of  highest  quality;  Oct. 

Trinkebirne.     i.  Christ  Handb.    518,    562.     1817.     2.  Dochnahl  Fuhr.   Obstkunde  2:14. 
1856. 

Originated  in  Saxony,  Ger.,  about  1802.  Twigs  thick  and  long,  heavily  dotted; 
buds  small;  leaves  round.  Fruit  medium,  large,  conical,  yellowish,  somewhat  blushed, 
very  juicy;  good;  last  of  Sept. 

Triomphe   de    Jodoigne.     i.  Mag.   Hort.    14:112.     1848.     2.  Leroy   Diet.    Pom.   2:706, 
fig.     1869.     3.  Bunyard  Handb.  Hardy  Fr.  200.     1920. 

Raised  by  Simon  Bouvier,  Jodoigne,  Bel.,  in  1830.  Fruit  large,  oval-pyriform,  taper- 
ing markedly  toward  stem,  uneven,  green  becoming  lemon-yellow;  calyx  small,  open,  in 
a  small,  uneven  basin;  stem  rather  long,  stout,  woody,  fleshy  at  insertion;  flesh  whitish, 
coarse,  juicy,  half-melting,  sweet;  good  to  very  good;  Oct. 

Triomphe  de  Louvain.     i.  Kenrick  Am.  Orch.  154.     1841.      2.  Leroy  Diet.  Pom.  2:880, 
fig.     1889. 

Originated  by  Van  Mons  about  1820.     Fruit  medium,  roundish-oblate,  rather  rough, 
greenish-yellow,  mostly  covered  with  dull  russet,  many  brown  russet  dots;  stem  rather 
short,  stout;  calyx  large,  open;  flesh  whitish,  coarse,  not  juicy,  sweet;  good;  Sept. 
Triomphe  de  Touraine.     i.  Guide  Prat.  104.     1895. 

From  the  name,  one  infers  that  this  variety  originated  near  Touraine,  Fr.  Tree 
vigorous,  very  productive.  Fruit  large  to  very  large,  green,  reddish  on  the  side  next  the  sun, 
clear  yellow  at  maturity;  flesh  firm,  fine,  juicy,  sweet,  similar  in  taste  to  Duchesse  d'Angou- 
leme  but  of  better  quality;  Nov. 

Triomphe  de  Tournai.     i.  Card.  Chron.  20:760,  fig.  139.     1883.    2.  Rev.  Hort.  512,  fig. 
1905. 

M.  Daras  de  Naghin,  Tournai,  Bel.,  originated  this  fruit  from  seed  produced  in  1868. 
The  Pomological  Committee  of  Tournai  after  testing  it  in  1882  and  1883  unanimously 


566  THE   PEARS   OF   NEW   YORK 

awarded  its  raiser  a  bronze  medal.  Tree  vigorous  and  productive,  pyramidal,  upright. 
Fruit  medium,  turbinate  to  long-pyriform,  symmetrical,  uniformly  green  becoming  yellow, 
faintly  pitted;  stem  short,  stout;  calyx  medium,  open;  basin  shallow;  flesh  white,  melting, 
juicy,  sweet;  good  to  very  good;  Jan.  and  Feb. 

Triomphe  de  Vienna.    I.  Can.  Hon.  11:261.     1888.    2.  Soc.   Nat.  Hort.  France  Pom. 
446,  fig.     1904. 

Triumph.    3.  Can.  Hort.  25:442,  fig.     1902. 

Raised  in  1864  by  M.  Jean  Colland,  Vienne,  Fr.,  and  first  distributed  in  1874,  this  pear 
has  been  the  recipient  of  several  awards  of  merit.  Tree  vigorous,  heavy-cropper,  pyramidal. 
Fruit  large,  obovate-pyriform,  rather  irregular,  greenish-yellow,  with  russet  patches, 
often  blushed  with  red;  calyx  open;  core  small;  seeds  usually  imperfect ;  flesh  white,  melting, 
juicy;  flavor  rich,  sweet,  spicy;  very  good;  Sept.  and  early  Oct. 
Trompetenbirne.  i.  Dochnahl  Fuhr.  Obstkunde  2:140.  1856. 

Poire  Trompette.    2.  Mas  Pom.  Gen.  1:97,  fig.  49.     1872. 

Diel  obtained  this  variety  at  Schaumburg,  Westphalia,  but  it  appears  to  have  originated 
at  Nassau,  Prussia.  Published  in  1805.  Fruit  medium,  pyriform-conic,  often  irregular 
in  form  and  uneven  on  the  surface;  skin  rather  thick  and  firm,  light  green  changing  to  light 
yellow,  covered  with  numerous  small,  round,  brown  spots  and  on  the  side  next  the  sun 
blushed  with  wine-red;  flesh  whitish,  semi-melting,  granular;  juice  sufficient  in  quantity, 
very  vinous  but  a  little  too  astringent;  third  for  dessert,  first  for  household;  Oct. 
Troppauer  Goldgelbe  Sommennuskatellerbime.  i.  Dochnahl  Fuhr.  Obstkunde  2:41. 
1856. 

Troppauer  Muskateller.     2.  Mathieu  Nom.  Pom.  291.     1889. 

Said  to  have  originated  about   1851  in  Troppau,  Silesia,  Austria.     Fruit  medium 
large,  roundish,  regular,  bright  yellow,  frequently  strongly  russeted,  flecked  and  dotted  with 
brown;  stem  thin,  medium  long;  flesh  coarse,  very  sweet  and  somewhat  musky;  Aug. 
Truchsess.     i.  Dochnahl  Fuhr.  Obstkunde  2:20.     1856. 

Dochnahl  credits  this  pear  with  having  originated  from  seed  in  Dietz  on  the  Lahn 
River,  Ger.,  about  1826.  Tree  largeandvery  fruitful;  twigs  long,  glabrous;  lenticels  long; 
leaves  ovate,  entire.  Fruit  produced  in  clusters,  medium  large,  roundish-ovate,  bright 
green  becoming  yellowish,  frequently  russeted,  strongly  dotted;  Nov. 
Truckhill  Bergamot.  i.  Mag.  Hort.  11:327.  1845.  2-  Downing  Fr.  Trees  Am.  869. 
1869. 

Probably  of  English  origin.     Fruit  medium  or  above,  roundish-oblate,  yellow  with 
crimson  and  fawn  in  the  sun,  sprinkled  with  gray  and  green  dots ;  stalk  rather  short ;  cavity 
deep ;  calyx  open ;  basin  deep,  abrupt,  uneven ;  flesh  half-melting,  somewhat  coarse  and  gritty, 
moderately  juicy;  good;  Sept.  and  Oct. 
Tsar.     i.  Can.  Hort.  17:293.     1894. 

This  is  a  Russian  variety  and  may  be  synonymous  with  Czar  and  Tsarskaya.  It 
has  been  grown  successfully  in  the  Russian  Province  of  Tambow,  53°  north  latitude 
Tree  very  firm  and  wonderfully  productive,  pyramidal.  Fruit  moderate  in  size,  conical, 
yellow,  red  on  the  sunny  side;  flesh  soft,  mellow,  agreeable;  flavor  mild;  Aug.  and  Sept. 


THE    PEARS   OF   NEW   YORK  567 

Tudor,     i.  Am.  Pom.  Soc.  Rpt.  157.     1867. 

Said  to  be  a  seedling  of  Fulton  and  to  resemble  it  very  closely.     Fruit  peculiarly 
shaped,  russeted;  stem  short;  flesh  melting,  juicy;  first;  Sept.  and  Oct. 
Turban,     i.  Mas  Pom.  Gen.  1:121,  fig.  61.     1872. 

A  beautiful  early  pear  the  origin  of  which  is  unknown.  Tree  vigorous,  dependably 
productive,  hardy,  late  in  coming  into  bearing.  Fruit  medium  in  size,  spherical-turbinate, 
green  becoming  pale  yellow,  covered  with  brown  around  base  and  apex;  dots  very  large, 
dark  green;  calyx  small;  stem  characteristically  very  short  and  very  thick;  flesh  white, 
streaked  with  yellow,  very  fine,  melting,  juicy,  sweet,  aromatic;  Aug. 
Tiirkische  miiskirte  Sommerbirne.  i.  DochnaM.  Fuhr.  Obstkunde  2:19.  1856. 

The  origin  of  this  pear  is  ascribed  to  the  Orient  about  the  year  1832.  Tree  vigorous 
and  productive;  twigs  glabrous;  buds  long  and  pointed.  Fruit  medium  large,  bulging, 
blunt,  roundish,  solid  yellowish-green,  sprinkled  with  russet;  dots  fine  and  bright-brown; 
calyx  usually  closed;  stem  woody,  medium  long;  seeds  numerous;  flesh  buttery;  quality 
of  the  best;  Sept. 
Turnep.  i.  Parkinson  Par.  Ter.  593.  1629. 

"  The  Turnep  pear  is  a  hard  winter  peare,  not  so  good  to  eat  rawe,  as  it  is  to  bake." 
Twice  flowering  Pear-tree,     i.  Mawe-Abercrombie  Univ.  Card.  Bot.     1778. 

"  It  often  produces  blossom  twice  a  year,  the  first  in  the  spring,  and  the  second  in 
autumn,  so  is  preserved  in  many  gardens  as  a  curiosity."     Classified  as  an  autumn  pear. 
Tyler,     i.  Mass.  Hort.  Soc.  Rpt.  5.     1843.     2-  Downing  Fr.  Trees  Am.  869.     1869. 

Probably  one  of  Gov.  Edwards'  seedlings  which  originated  at  New  Haven,  Conn., 
about  1840.  Tree  moderately  vigorous;  young  wood  reddish-yellow-brown.  Fruit 
below  medium,  roundish-pyriform,  yellow,  netted  and  patched  and  dotted  with  russet; 
stem  long,  slender,  in  a  moderate  cavity,  surrounded  by  russet;  calyx  open;  basin  shallow 
and  uneven;  flesh  white,  coarse,  granular,  buttery,  melting,  juicy,  brisk,  vinous;  fair  to 
good;  Oct. 
Ulatis.  i.  Am.  Pom.  Soc.  Rpt.  135.  1920. 

A  seedling  of  Bartlett  originated  by  R.  E.  Burton,  Vacaville,  Cal.,  and  introduced 
in  1916.     Fruit  medium,  pyriform,  yellow;  flesh  white,  fine,  sweet;  good;  Sept. 
Unterlaibacher  Mostbirne.     i.  Loschnig  Mostbirnen  142,  fig.  69.     1913. 

This  perry  pear  is  a  native  of  Carniola  and  probably  gets  its  name  from  the  city  of 
Laibach  in  that  region.  Tree  of  moderate  growth,  upright,  tall,  with  strong  wood,  a  late 
and  alternate  bearer,  long-lived.  Fruit  round,  large,  greenish-yellow,  russeted  about 
the  calyx  end,  finely  dotted;  calyx  open,  wide;  basin  shallow;  stem  short,  thick,  brownish- 
yellow,  set  at  an  angle;  flesh  yellowish-green,  granular;  Oct. 
Upper  Crust,  i.  Horticulturist  4:276.  1849.  2.  Downing  Fr.  Trees  Am.  870.  1869. 

A  seedling  introduced  by  Col.  Wm.  Sumner,  Pomaria,  S.  C.,  in  1849.     Tree  pyramidal, 
with  "  switchey  "  limbs  and  gray  bark.     Fruit  below  medium,  roundish,  green,  covered 
with  distinct,  irregular,  russet  patches;  stalk  rather  short,  stout;  cavity  broad,  shallow; 
calyx  large,  open;  flesh  granular,  not  juicy,  rots  at  core;  poor;  Aug. 
Ursula,     i.  Dochnahl  Ftt&r.  Obstkunde  2  :j.     1856.     2.  Downing  Fr.  Trees  Am.  872.     1869. 

Said  to  have  originated  in  Belgium  about  1826.     Tree  vigorous  and  very  productive; 


568  THE   PEARS   OF   NEW   YORK 

twigs  green,  thickly  dotied;  buds  small,  long;  leaves  ovoid.     Fruit  below  medium  to  above, 
oblong-acute-pyriform,  yellowish  mostly  covered  with  golden-russet;  stem  long,  curved; 
calyx  open;  basin  shallow;  flesh  white,  juicy,  melting;  good  to  very  good;  late  Aug. 
Uwchlan.      i.  Horticulturist    6:35,    fig.    3.      1856.      2.  Leroy    Dici.    Pom.    2:714,    fig. 
1869. 

Originated  on  the  premises  of  Widow  Dowlin,  near  the  Brandywine,  in  Uwchlan 
Township,  Pa.  It  fruited  first  in  1851.  Tree  of  good  growth,  productive,  pyramidal. 
Fruit  below  medium,  roundish,  inclining  to  obovate,  pale  whitish-yellow,  shaded,  mottled 
and  dotted  with  crimson,  and  thickly  covered  with  conspicuous  brown  dots;  stem  curved, 
inclined;  cavity  shallow,  sometimes  lipped;  calyx  partially  closed;  basin  abrupt,  large, 
deep;  flesh  white,  very  juicy,  very  sweet,  melting,  aromatic;  good  to  very  good;  Sept. 
Valentine,  i.  Downing  Fr.  Trees  Am.  872.  1869. 

Said  to  have  originated  on  Long  Island.  Fruit  above  medium,  oblong-acute-pyriform, 
pale  yellowish-green,  tinge  of  red  in  the  sun;  flesh  white,  juicy,  melting,  sweet,  pleasant; 
good;  Aug. 

Vallee  Franche.     i.  Duhamel    Trait.  Arb.  Fr.  2:74.     1768.     2.  Hogg  Fruit  Man.  658. 
1884. 

Poire  de  ValUe.    3.  Mas  Le  Verger  2:113,  fig-  55-     1866-73. 

A  pear  of  ancient  and  unknown  origin.  It  was  grown  in  France  in  the  fourteenth 
and  fifteenth  centuries.  Tree  very  large,  exceedingly  vigorous,  very  hardy,  a  regular 
bearer.  Fruit  medium  or  below,  obovate  or  obtuse-pyriform,  smooth,  shining  yellowish- 
green,  sprinkled  with  small  russet  dots;  flesh  white,  breaking,  medium  fine,  very  juicy, 
sweet,  slightly  musky;  well  reported  from  the  Old  World  but  as  "  unworthy  of  cultivation  " 
from  the  New;  last  of  Aug. 
Valley,  i.  Brookshaw  Hort.  Reposit.  2:185,  PI.  XCVII,  fig.  2.  1823. 

Possibly  of  English  origin.     Fruit  oval  or  lemon-shape,  yellow,  strewn  with  fine  dots; 
skin  thick;  flesh  soft,  buttery;  flavor  very  pleasant;  mid- Aug. 
VanAssche.     i.  Am.  Pom.  Soc.  Rpt.  55.     1852.     2.     Horticulturist  3:60,  fig.,  front.     1853. 

Van  Assene.    3.  Mag.  Hort.  8:58.     1842.     4.  Ibid.  13:60,  fig.  4.     1847. 

M.  Bouvier,  Jodoigne,  Bel.,  originated  this  pear  about  1828.  M.  Manning  received 
cions  of  the  variety  from  Van  Mons  in  1835  under  the  name  Van  Assene,  and  this  has 
led  to  incorrect  statements  in  America  that  Van  Assche  is  a  seedling  of  Van  Mons  and 
should  be  called  Van  Assene.  Tree  productive,  vigorous,  erect,  an  early  bearer.  Fruit 
rather  large,  roundish-obovate-pyriform,  pale  yellow,  covered  with  rather  large  russet 
specks;  stem  long,  slender,  curved;  cavity  medium  deep;  calyx  closed;  basin  abrupt,  deep- 
flesh  white,  juicy,  melting,  sweet,  pleasant;  good  to  very  good;  Sept. 
Van  Buren.  i.  Mass.  Hort.  Soc.  Rpt.  5.  1843.  2.  Downing  Fr.  Trees  Am.  873.  1869. 

A  cooking  pear  raised  from  seed  by  Governor  Edwards  of  New  Haven,  Conn.     Fruit 
medium,  roundish-oblate,  yellow,  with  a  rich  orange-red  blush  next  the  sun,  regularly 
dotted  with  conspicuous  brownish  specks;  flesh  white,  crisp,  sweet;  Oct. 
Van  Deventer.     i.  Downing  Fr.  Trees  Am.  873.     1869. 

Originated  in  New  Jersey.  Tree  very  vigorous,  very  productive,  an  early  bearer. 
Fruit  rather  small,  oblong-ovate-pyriform,  greenish-yellow,  shaded  with  brownish-red  in 


THE   PEARS   OF   NEW   YORK  569 

the  sun,  with  many  gray  and  green  dots;  stem  inclined,  inserted  by  a  lip  and  sometimes 
rings;  calyx  partially  closed;  basin  shallow;  flesh  whitish,  juicy,  tender,  half-melting,  sweet, 
pleasant,  good;  mid- Aug. 

Van  Marum.     i.  Pom.  France  3:No.  125,  PI.  125.     1865.    2.  Downing  Fr.  Trees  Am. 
873.     1869. 

Calebasse  Grosse.    3.  Hogg  Fruit  Man.  541.     1884. 

Originated  by  Van  Mons  in   1823.     Tree  vigorous,  productive.     Fruit  very  large, 
sometimes  measuring  six  inches  long,  oblong-pyriform,  yellow;  stem  rather  long,  slender; 
cavity  flattened;  calyx  large;  basin  shallow,  regular;  flesh  white,  apt  to  rot  at  the  core, 
half -melting,  not  especially  juicy,  sweet,  aromatic;  fair  to  good;  Oct. 
Van  Mons  friihe  Pomeranzenbirne.     i.  Dochnahl  Fuhr.  Obsikunde  2:159.     l85<5. 

Originated  by  Van  Mons  about  1852.     Fruit  broadly  turbinate,  light  green  becoming 
yellow,  thickly  dotted,  specked  with  russet:  stem  thick,  one  inch  long;  flesh  half-melting; 
second-rate  in  quality;  Aug. 
Van  Mons  Sommer  Schmalzbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:142.     1856. 

Originated  by  Van  Mons  of  Belgium  about  1852,  from  seed.     Tree  vigorous  and 
productive.     Fruit  medium  large,  2  inches  wide,  3^  inches  high,  with  protuberances,  light 
green  becoming  greenish-yellow,  without  red,  spotted  with  russet;  calyx  open,  star-shaped; 
stem  curved,  medium  long;  flesh  fine,  moderately  melting;  last  of  Aug. 
Van  Mons  spate  Wirthschaftbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:187.     1856. 

Said  to  be  a  seedling  of  Van  Mons  originated  about  1854.     Twigs  long,  red;  leaves 
small.     Fruit  oval,  zf  inches  wide,  3^  inches  high,  with  the  bulge  in  the  middle,  green 
becoming  yellowish-green;  dots  black;  calyx  almost  closed;  segments  erect;  stem  woody, 
i  inch  long;  flesh  breaking,  sweet;  last  of  Nov. 
Van  Mons  siisse  Haushaltsbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:182.     1856. 

Said  to  have  been  originated  by  Van  Mons  about  1852.     Fruit  conic-pyriform,  2} 
inches  wide,  3  inches  tall,  bright  green  becoming  lemon-yellow,  sometimes  striped  with 
red,  more  or  less  flecked  with  russet;  dots  not  conspicuous;  basin  shallow;  stem  thick,  f  inch 
long,  inclined;  flesh  yellowish-white,  fine,  smooth,  sweet;  Sept.  and  Oct. 
Van  Tertolen  Herbst  Zuckerbirne.     I.  Dochnahl  Fiihr.  Obstkunde  2:89.     1856. 

Sucre  de  Tertolen.     2.  MasLe  Verger  3  :Pt.  i,  129,  fig.  63.     1868. 

Tertolen  Herbst  Zuckerbirne.     3.  Mathieu  Nom.  Pom.  289.     1889. 

Of  Dutch  origin.  Tree  light  green;  petioles  long  and  very  slender;  leaves  curved 
and  sharply  acuminate.  Fruit  nearly  medium,  globular-turbinate ;  skin  rather  thick, 
green,  with  large  brown  spots;  flesh  white,  granular,  buttery,  rather  gritty  around  the 
core,  acidulous,  perfumed;  first;  Nov. 

Van  de  Weyer  Bates,     i.  Mag.  Hort.  18:417.     1852.     2.  Mas  Pom.  Gen.  5:71,  fig.  324. 
1880. 

Said  to  have  been  originated  by  Van  Mons  about  1823.  Tree  vigorous,  large,  rather 
tall,  an  early  and  good  bearer.  Fruit  below  medium,  roundish-obovate,  pale  yellow, 
covered  with  small  brown  dots  and  a  few  brown  veins;  stem  short,  rather  stout;  calyx 
large,  open;  flesh  yellowish,  buttery,  juicy,  rich,  sugary,  pleasantly  aromatic;  a  fine  late 
pear;  Mar.  to  May. 


570  THE  PEARS  OF  NEW  YORK 

Vanderveer.     i.  Prince  Pom.  Man.  1:156.     1831. 

Originated  from  seed  of  White  Doyenn6  with  Dr.  Adrian  Vanderveer  of  Long  Island, 
and  was  named  after  the  originator  by  William  Prince.     Tree  vigorous,  very  productive. 
Fruit  medium,  yellow,  with  a  tinge  of  russet;  flesh  melting,  buttery;  Sept. 
Varuna.     i.  Mass.  Hort.  Soc.  Rpt.  44.     1866. 

A  seedling  fruited  by  S.  A.  Shurtleff,  Brookline,  Mass.,  in  1862.     Tree  productive. 
Fruit  turbinate,  3%  inches  wide,  4  inches  long,  greenish-yellow;  core  small;  flesh  white, 
juicy,  slightly  acid;  Sept. 
Vauquelin.     i.  Mag.  Hort.  14:112.     1848.     2.  Leroy  Did.  Pom.  2:723,  fig.  889.     1869. 

Saint-Germain  Vauquelin.    3.  Pom.  France  2:  No.  65,  PI.  65.     1864. 

Raised  by  M.  Vauquelin,  Rouen,  Fr.,  from  seed  sown  about  1816.  Tree  vigorous, 
pyramidal.  Fruit  medium  to  above,  obovate-pyriform  to  oblong-obovate-pyriform, 
undulating  in  outline,  yellow,  brownish  next  the  sun,  with  patches  and  traces  of  russet 
and  russet  dots;  stem  inserted  without  depression;  calyx  large,  open;  flesh  white,  very 
juicy,  brisk;  good;  Dec.  and  Jan. 
Venusbrust.  i.  Dochnahl  Fuhr.  Obstkunde  2:178.  1856. 

Said  to  have  originated  in  Thuringia  about  1 796.  Tree  upright,  leafy,  very  productive ; 
leaves  large,  truncate.  Fruit  roundish-turbinate,  rather  large,  beautiful  bright  yellow, 
usually  red  next  the  sun,  dotted  with  fine  brown  dots,  russeted  at  both  ends;  calyx  segments 
short;  flesh  coarse-grained,  granular,  aromatic,  sweet;  Dec.  to  Apr. 
Vergoldete  oder  wahre  graue  Dechantsbirne.  i.  Dochnahl  Fuhr.  Obstkunde  2:92. 
1856. 

Said  to  have  originated  in  Austria  about  1836.     Tree  an  early  bearer.     Fruit  small 
to  above,  roundish-turbinate,  greenish-gray  becoming  golden,  russeted  and  dotted  with 
gray,  very  agreeable;  Nov. 
Verguldete  Herbstbergamotte.     i.  Christ  Handb.  551.     1817. 

A  German  variety.     Fruit  large,  Bergamot-form ;  skin  rough,  yellow-brown  and  gray, 
golden-yellow  when  ripe;  flesh  tender,  breaking  and  somewhat  musky;  end  of  Sept.  . 
Verlaine  d'fite.     i.  Ann.  Pom.  Beige  7:29,  fig.     1859. 

Verlain.     2.  Downing  Fr.  Trees  Am.  874.     1869. 

First  reported  in  1823  as  a  seedling  of  Van  Mons.  The  name  Verlaine  d'FLte  has 
been  applied  to  two  other  varieties,  Flemish  Beauty  and  Bergamotte  Heems.  The  pear 
here  described  is  distinct  from  the  former  but  resembles  the  latter  somewhat  closely. 
Tree  vigorous,  productive,  carrying  its  branches  horizontal.  Fruit  medium,  oblong, 
obovate-pyriform,  pale  yellow-orange  in  the  sun,  with  patches  and  dots  of  brownish-red; 
stalk  slender,  inserted  in  a  small  cavity;  calyx  with  short,  stiff  segments;  flesh  white,  half- 
fine,  melting,  juicy,  sweet,  vinous;  Sept. 

Vermilion  d'en  Haut.     i.  Leroy  Diet.  Pom.  2:726,  fig.     1869.     2.  Downing  Fr.  Trees  Am. 
874.     1869. 

Originated  by  M.  Boisbunel,  Rouen,  Fr.,  and  first  reported  in  1858.  Tree  moderately 
vigorous,  productive,  pyramidal.  Fruit  medium,  turbinate-pyriform,  olive-yellow,  shaded 
with  red  in  the  sun;  stem  short,  stout,  inserted  without  depression;  calyx  large,  open;  flesh 
fine,  melting,  juicy,  sweet;  Sept. 


THE   PEARS   OF    NEW   YORK 


571 


Vermont,     i.  Downing  Fr.  Trees  Am.  874.     1869 

Supposed  to  be  a  seedling  which  is  said  to  have  been  taken  from  Vermont  to  Oswego, 
N.  Y.,  where  it  fruited.  Tree  upright.  Fruit  medium  or  below,  obovate-pyriform,  pale 
whitish-yellow,  slight  red  in  the  sun,  traced,  netted  and  dotted  with  russet;  stalk  slender; 
cavity  deep;  calyx  with  erect  segments;  flesh  whitish,  juicy,  melting,  sweet,  pleasant; 
good  to  very  good;  Oct. 
Vernusson.  i.  Leroy  Diet.  Pom.  2:727,  fig.  1869. 

In  1694  this  variety  was  mentioned  as  having  been  named  after  the  place  Vernusson 
in  Anjou,  near  Angers,  Fr.  Fruit  medium  in  size,  turbinate,  pale  yellow,  shaded  with 
rose  on  the  side  next  the  sun,  covered  at  the  base  and  apex  with  brown;  calyx  medium, 
open;  flesh  white,  very  fine,  melting,  juicy,  sweet,  aromatic;  of  first  quality;  Dec.  to 
middle  of  Feb. 

Verte-longue  panachee.     i.  Duhamel  Trait.  Arb.  Fr.  2:195,  PI-  XXXVII.     1768.     2.  Ann. 
Pom.  Beige  1:65,  fig.     1853. 

Long  Green  Panache.    3.  Downing  Fr.  Trees  Am.  804.     1869. 

A  striped  variety  of  Long  Green  of  Autumn,  differing  from  the  original  in  having 
the  wood  and  fruit  striped  with  green  and  yellow  bands,  and  in  having  the  leaves  occasionally 
striped  with  yellow. 
Verte-Longue  de  la  Sarthe.     i.  Leroy  Did.  Pom.  2:732,  fig.     1869. 

Grosse  Verte-Longue  Precoce  de  la  Sarthe.     2.  Mas  Pom.  Gen.  5:79,  fig.     1880. 

A  variety  well  known  and  esteemed  for  many  years  in  the  country  around  Mans 
in  France.  Fruit  nearly  medium,  globular-conic,  obtuse,  bright  green,  speckled  with 
grayish  dots,  often  rather  russeted  toward  the  poles;  at  maturity  the  green  changes  to 
greenish-yellow;  flesh  whitish,  fine,  very  melting,  full  of  sugary  juice,  vinous  and  relieved 
with  a  refreshing  savor;  good;  end  of  July. 
Verulam.  i.  Card.  Chron.  805,  fig.  1855.  2.  Bunyard  Handb.  Hardy  Fr.  202.  1920. 

A  very  old  pear  the  origin  of  which  is  uncertain.  Tree  hardy,  forming  a  round, 
spreading  head,  productive.  Fruit  rather  large,  almost  oval,  rough,  entirely  covered  with 
yellowish-brown  russet  appearing  almost  black;  stem  woody;  calyx  open;  flesh  crisp,  coarse- 
grained, assuming  a  fine  red  when  cooked ;  seldom  better  than  cooking  quality ;  Jan.  to  Mar. 
Vezouziere.  i.  Am.  Pom.  Soc.  Rpt.  88.  1856.  2.  Leroy  Dia.  Pom.  2:734,  fig.  1869. 

Bergamoite  von  Vezouziere.     3.  Mathieu  Norn.  Pom.  177.     1889. 

From  information  gathered  by  Andr<5  Leroy  from  M.  Hutin,  manager  of  the  nurseries 
of  M.  Leon  Leclerc  of  Laval,  it  would  seem  that  this  variety  was  found  by  Leon  Leclerc 
in  a  field  near  the  Chateau  de  la  Vezouziere,  Mayenne,  Fr.  Tree  vigorous,  productive. 
Fruit  medium  to  below,  roundish-turbinate,  yellowish,  sprinkled  with  minute  gray  and 
green  dots;  stalk  long,  curved,  inserted  in  a  broad,  shallow  cavity;  calyx  open,  persistent, 
in  a  wide,  uneven  basin;  flesh  very  juicy,  melting,  sweet;  agreeable;  good  to  very  good; 
Sept. 
Vicar  Junior,  i.  Mass.  Hort.  Soc.  Rpt.  92.  1872. 

Hon.  M.  P.  Wilder  notes:  "A  seedling  of  my  own  from  the  Vicar  of  Winkfield. 
Large,  long,  ovate-pyriform,  color  dull  yellow,  with  a  few  traces  of  russet,  and  a  brownish, 
red  cheek;  in  shape  and  color  resembling  Louise  Bonne  de  Jersey  more  than  its  parent. 


572  THE   PEARS   OF   NEW   YORK 

Flesh  melting,  very  juicy  and  tender,  flavor  acidulous  and  rich.     '  Very  good. '     Season  the 

whole  month  of  October." 

Vice-President  Coppiers.     i.  Card.  Chron.  3rd  Ser.  37:69.     1905. 

A  chance  seedling  raised  by  M.  Coppiers  of  France.     Fruit  medium,  regular-pyrifoim, 
brown,  assuming  an  orange  tint  at  maturity ;  stem  moderately  long ;  calyx  slightly  depressed ; 
flesh  delicate,  with  a  slight  almond  flavor;  Sept.  and  Oct. 
Vice-President  Decaye.     i.  Mathieu  Nom.  Pom.  294.     1889.     2.  Guide  Prat.  101.     1895. 

Tree  of  medium  vigor,  very  productive.     Fruit  medium  in  size ;  flesh  very  fine,  highly 
flavored,  sweet;  Sept.  and  Oct. 
Vice-President  Delbee.     i.  Mathieu  Nom.  Pom.  294.     1889.     2.  Guide  Prat.  64.     1895. 

Originated  by  M.    Sannier,    Rouen,    Fr.     Tree  productive,    of  good   vigor.     Fruit 
medium  to  large,  resembling  Passe  Crassane,  borne  in  clusters;  flesh  fine,  melting,  of  a 
peculiar  flavor;  through  the  winter. 
Vice-President  Delehoye.     i.  Mas  Pom.  Gen.  1:53,  fig.  27.     1872. 

Originated  by  M.  Gr6goire,  Jodoigne,  Bel.     Tree  of  good  vigor,  an  early  bearer. 
Fruit  medium,  oval  to  oblong-turbinate,  clear  bright  yellow ;  flesh  melting,  juicy,  delicately 
aromatic;  first;  Oct.  and  Nov. 
Victor,     i.  Mo.  Hort.  Soc.  Rpt.  235.     1886. 

Miller  Victor.     2.  Mo.  Hort.  Soc.  Rpt.  235.     1886. 

W.  P.  Stark  of  Missouri,  one  of  the  introducers  of  this  variety,  states  that  he  received 
it  from  Judge  S.  Miller,  who  said  that  it  originated  in  Chester  County,  Pa.,  about  1856. 
Tree  said  to  be  little  affected  by  blight.     Fruit  large,  pyriform,  smooth,  greenish-yellow, 
slightly  blushed;  dots  numerous,  small;  flavor  subacid  to  sweet;  Sept. 
Victoria  de  Williams,     i.  Guide  Prat.  112.     1876. 

Of  English  origin.     Tree  hardy.     Fruit  large,  turbinate,  lemon-yellow,  with  patches 
of  brownish-red;  stem  fleshy;  flesh  fine,  very  tender,  melting,  buttery,  very  juicy,  richly 
flavored,  finely  perfumed;  first;  Oct. 
Victorina.     i.  Am.  Pom.  Soc.  Rpt.  59,  60.     1887.     2.  la.  Hort.  Soc.  Rpt.  170.     1894. 

A  Russian  sort  received  from  Russia  by  the  Iowa  Station  in  1879  and  again  in  1882. 
It  is  described  as  a  hardy  tree  free  from  blight  or  sun  scald  and  is  given  two  stars  for 
productiveness  and  quality  by  Dr.  Fischer  of  Voronesh,  a  German  pomologist.  In  this 
country  it  is  said  to  be  of  no  commercial  importance. 

Vigne.     i.  Duhamel    Trait.   Arb.  Fr.   2:242,   PL   LVIII,   fig.   2.     1768.     2.  Leroy   Diet. 
Pom.  2:736,  fig.     1869. 

Vine  Pear.    3.  Mawe-Abercrombie  Univ.  Card.  Bot.  1778. 

Lady.    4.  Prince  Pom.  Man.  1:59.     1831. 

Demoiselle.     5.  Mas  Le  Verger  3:Pt.  2,  145,  fig.  169.     1866-73. 

Said  to  have  originated  in  France,  possibly  near  Anjou,  prior  to  1675.     Tree  large, 
vigorous,   scraggly,  very  productive.     Fruit  small,   turbinate,   rough,   dull  red,   covered 
with  gray  specks;  calyx  large,  open;  stem  long,  slender;  flesh  yellowish,  slightly  granular, 
juicy,  well  perfumed;  Oct. 
Villain  XIV.     i.  Dochnahl  Fuhr.  Obstkunde  2:40.     1856. 

Said  to  have  originated  in  Belgium  in  1825.     Tree  an  early  and  heavy  bearer.     Fruit 


THE  PEARS  OF  NEW  YORK  573 

medium  in  size,  variable,  oblong-turbinate,  unequal,  greenish-yellow,  strewn  with  fine 
russet  dots;  calyx  small,  open;  stem  thick,  medium  in  length;  flesh  melting,  gritty  near 
the  core,  sweetly  perfumed;  Sept. 
Villene  de  Saint-Florent.     i.  Leroy  Diet.  Pom.  2:739,  fig.     1869. 

It  is  said  that  this  variety,  which  was  known  prior  to  1846,  may  have  been  originated 
near  and  named  after  the  village  of  Saint-Florent   near  Saumur,  Fr.     Tree  of  medium 
productiveness:     Fruit  large,  variable  in  shape  from  ovoid  to  globular,  unequal,  green  dotted 
with  reddish-gray;  flesh  breaking;  a  cooking  pear;  Oct. 
Vin  de  Anglais,     i.  Leroy  Diet.  Pom.  2:740,  fig.  899.     1869. 

An  old  pear  of  uncertain  origin.    Tree    vigorous,  very    productive.     Fruit    small, 
turbinate,  greenish-yellow,  largely  washed  with  bright  red;  flesh  juicy,  very  sweet,  high  in 
quality;  Aug. 
Vineuse.     i.  Pom.  France  4 : No.  148,  PI.  148.     1859. 

Vine-use  Esperen.     2.  Ann.  Pom.  Beige  7:89,  fig.     1859. 

Raised  by  Major  Esperen,  Mechlin,  Bel.,  and  introduced  about  1840.  Tree  vigorous, 
productive.  Fruit  medium,  pyriform,  pale  yellowish-green,  patched  and  netted  with 
russet,  dotted  with  many  small,  brown  and  green  dots;  calyx  large,  open;  stem  short, 
fleshy;  flesh  yellowish-white,  half-fine,  melting,  very  juicy,  vinous,  delicately  perfumed; 
good;  Oct. 

Vingt-cinquieme  Anniversaire  de   Leopold   Ier.      i.   Ann.    Pom.   Beige  T.IT,  fig.   1859. 
2.  Leroy  Diet.  Pom.  2:742,  fig.  901.     1869. 

Twenty-fifth  Anniversaire  de  Leopold  I.    3.  Downing  Fr.  Trees  Am.  869.     1869. 

Souvenir  de  Leopold  I".    4.  Mas  Pom.  Gen.  7:171,  fig.  566.     1881. 

Obtained  by  Xavier  Gre"goire,  Jodoigne,  Bel.,  in   1855.     Fruit  medium,  spherical; 
skin  fine,  thin,  soft,  very  pale  green  sprinkled  with  small,  faint  grayish  dots,  few  in  number 
and  unequally  spaced,  changing  to  jonquil-yellow;  flesh  very  white,  fine,  semi-melting,  only 
fairly  juicy,  but  saccharine,  with  a  flavor  of  sweet  wine ;  first ;  Oct. 
Virginale  du  Mecklembourg.     i.  Mas  Pom.  Gen.  4:43,  fig.  214.     1879. 

Originated,  probably  in  Mecklenburg,  previous  to  1864.  Tree  pyramidal,  vigorous, 
moderately  productive.  Fruit  medium,  regularly  conic  to  conic-pyriform,  bright  yellow, 
sown  with  gray  dots;  calyx  large,  open;  stem  rather  long,  continuous  with  the  base  of  the 
fruit;  flesh  white,  half -fine,  breaking,  rather  abundant  in  a  rich  sugary  juice,  agreeably 
high-flavored;  Aug. 
Virginie  Baltet.  i.  Rev.  Hort.  546.  1903.  2.  Ibid.  92,  fig.  1905. 

Raised,  and  introduced  in  1904,  by  Charles  Baltet,  Troyes,  Fr.  Tree  vigorous,  pyra- 
midal, very  productive.  Fruit  large  to  very  large,  club-shaped,  oblique  at  the  base, 
yellowish,  blushed  with  red;  stem  short;  flesh  melting,  juicy,  sugary,  delicately  perfumed; 
very  good;  Nov.  and  Dec. 

Virgouleuse.     i.  Duhamel   Trait.  Arb.  Fr.  2:224,   PI-   LI.     1768.     2.  Brookshaw  Hort. 
Reposit.  i:Pl.  XLIX,  fig.  i.     1823.    3.  Hogg  Fruit  Man.  661.     1884. 

This  variety  originated  at  the  village  of  Virgoulee\  near  Limoges,  of  which  the  Marquis 
Chambrette  was  the  baron,  and  by  whom  it  was  first  introduced  about  1650.  From  this 
circumstance  it  has  often  been  called  Chambrette,  after  the  marquis.  The  tree  is  strong 


574  THE   PEARS   OF   NEW   YORK 

'  and  vigorous  but  is  a  late  and  indifferent  bearer  and  is  apt  to  drop  its  fruit  before  ripe. 
It  is  said  that  the  fruit  is  very  susceptible  to  absorbing  odors  and  flavors  and  must  be 
stored  near  materials  which  will  improve  rather  than  impair  the  flavor.  In  Europe  it 
is  regarded  as  an  excellent  dessert  pear,  but  in  this  country  it  has  not  met  with  great 
success.  Fruit  medium  to  large,  pyriform,  rounded  towards  the  eye  and  tapering  thickly 
towards  the  stalk;  skin  smooth,  delicate,  lively  green  becoming  a  beautiful  pale  lemon- 
yellow,  sprinkled  with  numerous  gray  and  red  dots;  calyx  small,  open,  set  in  a  small  shallow 
basin;  stem  an  inch  long,  fleshy  at  the  base,  attached  with  no  depression;  flesh  yellowish- 
white,  delicate,  buttery,  melting,  very  juicy,  with  a  sugary  and  perfumed  flavor;  Nov. 
to  Jan. 
Vital,  i.  Rev.  Hort.  271,  425,  figs,  no,  in.  1891. 

Beurre  Vital.     2.  Mathieu  Norn.  Pom.  185.     1889. 

Found  near  Pontoise,  Fr.,  prior  to  1890  by  M.  Vital.  Tree  vigorous,  productive, 
an  annual  bearer.  Fruit  3^  in.  long,  3  in.  broad,  resembling  White  Doyenne',  unequal, 
sloping  towards  both  top  and  bottom  but  more  towards  the  stem  end;  skin  beautiful 
golden-yellow  in  color;  stem  short;  flesh  whitish,  melting,  slightly  granular,  sweet,  agreeably 
perfumed;  sometimes  keeping  as  late  as  May. 

Vitrier.     i.  Duhamel  Trail.  Arb.   Fr.  2:139,  PI-  XLIV,  fig.  4.     1768.     2.  Prince  Pom. 
Man.   1:106.     1831. 

Valerius  Cordus,  a  botanist,  who  died  in  1544,  mentions  a  Pyrum  Vitreum  common 
in  Saxony,  and  it  may  be,  then,  that  Vitrier  is  of  this  origin.  Fruit  large,  oval,  deep  red 
speckled  with  brown  points  on  the  sunny  side  and  light  green  dotted  with  deeper  green 
on  the  shady  side;  stem  moderately  large,  an  inch  long;  flesh  white  but  not  very  delicate, 
agreeable;  Nov.  and  Dec. 

Volkmarserbirne.  i.  Dochnahl  Fuhr.  Obstkunde  2:13.  1856.  2.  Lauche  Deut.  Pom. 
H:No.  96.  PL  96.  1883. 

Volkmarsen.    3.  Leroy  Diet.  Pom.  2:750,  fig.     1869. 

It  is  thought  that  this  pear  may  have  originated  near  the  town  of  Volkmarsen,  Ger., 
prior  to  1795.     Tree  large,  vigorous,  hardy,  very  productive.     Fruit  small,  oval,  yellow, 
almost  entirely  covered  with  brown,  sprinkled  with  numerous  dots  of  a  brighter  color; 
calyx  open;  flesh  half -melting,  juicy,  piquant,  sweetish;  Sept. 
Von  Zugler.     i.  Downing  Fr.  Trees  Am.  877.     1869. 

Said  by  Downing  in  1869  to  be  a  new  Belgian  variety.  Tree  slender,  productive. 
Fruit  medium,  roundish-acute-pyriform,  yellow,  nearly  covered  with  cinnamon-russet; 
stem  rather  short,  inclined  in  a  slight  depression  by  a  fleshy  lip;  calyx  small,  open ;  segments 
short,  erect;  basin  small-  flesh  white,  juicy,  melting,  sweet,  slightly  aromatic;  very  good; 
Sept. 

Voscovoya.  i.  la.  Hort.  Soc.  Rpt.  320,  323.  1885.  2.  Am.  Pom.  Soc.  Rpt.  60,  6r. 
1887. 

Waxy.    3.  la.  Hort.  Soc.  Rpt.  323.     1885. 

A  Russian  variety  introduced  by  the  Iowa  Agricultural  College  from  P.  J.  Tretjakoff, 
Orel,  Russia,  about  1883,  and  said  to  be  "  an  extra  fine  pear."  Professor  Budd  thought 
it  identical  with  Vosovoya  or  Waxen. 


THE   PEARS   OF   NEW   YORK  575 

Vosschanka.     i.  Can.  Hort.  17:291.     1894. 

A  variety  grown  by  M.  Mitschurin,  one  of  the  most  celebrated  Russian  horticulturists, 
in  the  Russian  Province  of  Tambow,  53  north  latitude.     Fruit  medium,  yellow;  "  flavor 
excellent,  ripens  in  the  month  of  August,  and  keeps  till  October." 
Wade.     i.  Am.  Pom.  Soc.  Rpt.  135.     1920. 

Grown  by  I.  C.  Wade,  Cornelia,  Ga.  Fruit  rather  large,  roundish,  short-pyriform, 
irregular,  yellow;  dots  raised,  russet,  very  prominent;  stem  short,  very  stout,  fleshy,  inserted 
in  a  round,  very  small,  shallow,  abrupt,  russeted  cavity;  calyx  small,  closed,  in  shallow, 
abrupt  basin;  flesh  white  with  yellow  fibers,  moderately  juicy,  tender,  rather  coarse,  nearly 
sweet;  good;  mid-season. 
Wadleigh.  i.  Cole  Am.  Fr.  Book  154.  1849. 

Originated  in   New  Hampshire.     Tree  rather  hardy,   moderately  vigorous.     Fruit 
medium,  almost  globular,  yellow,  slightly  netted  and  patched  with  russet;  stem  short, 
stout,  inserted  in  a  slight  cavity,  sometimes  by  a  fold  or  lip;  basin  slight;  calyx  with  small 
short  lobes;  flesh  white,  fine,  a  little  gritty,  juicy,  melting,  pleasant;  good;  Sept. 
Wahre  Canning.     I.  Dochnahl  Fuhr.  Obstkunde  2:56.     1856. 

Said  by  Dochnahl  to  have  originated  in  England  about  1842.    Tree  vigorous  and 
very  productive.     Fruit  medium  large,  obovate,  bright  green  becoming  greenish-yellow, 
often  blushed  with  bright  brown,  sparsely  dotted;  stem  thin,  if  inches  long;  flesh  non- 
aromatic,  not  juicy,  sweet,  becoming  mealy;  Aug.  and  Sept. 
Wahre  Faustbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:3.     1856. 

According  to  Dochnahl  this  pear  originated  in  Germany  about   1801.     Tree  very 
large  and  productive.     Fruit  very  large,  pyriform,  regular,  even  yellow,  flecked  and  dotted 
with  russet;  calyx  large,  deep  set;  stem  an  inch  long;  Oct. 
Wahre  Schneebirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:199.     1856. 

Probably  a  wild  pear  of  Austria,  first  mentioned  in  1810.     Fruit  round,  green  becoming 
yellow,  somewhat  blushed  on  the  sunny  side;  dots  yellowish;  stem  thick,  flesh  very  sour 
becoming  sweeter;  Dec. 
Wallis  Kieffer.     i.  Stark  Bros.  Year  Book  5:40.     1914. 

The  introducers  of  this  pear,  Stark  Brothers  Nurseries  and  Orchards  Company,  received 
it  from  Henry  Wallis  of  St.  Louis  County,  Missouri.     It  is  reported  as  a  strong-growing 
tree,  blight  resistant,  and  a  heavy  bearer,  fruit  of  better  quality  than  Kieffer  and  two 
weeks  earlier. 
Warner,     i.  Ind.  Hort.  Soc.  Rpt.  123.     1885. 

Originated  in  Indiana  in  1832.    Tree  said  to  be  blight-resistant.     Fruit  medium, 
symmetrical,  light  yellow;  flesh  buttery,  melting,  mild;  fair  to  good;  last  of  Aug.  and  first 
of  Sept. 
Washington.    I.  Kenrick  Am.  Orch.  187.     1832.    2.  Mag.  Hort.  10:296,  fig.     1844. 

Robertson.    3.  N.  E.  Farmer  7:259.     1830. 

Discovered  in  a  thorn  hedge  at  Naaman's  Creek,  Del.,  about  1801,  by  General 
Robertson  or  Robinson,  the  owner  of  the  land,  and  said  to  have  been  named  by  him  in 
honor  of  his  friend  and  commander,  George  Washington.  Tree  vigorous,  not  large,  an 
abundant  bearer.  Fruit  medium,  obovate,  ending  every  obtusely  at  the  stem,  regular, 


576  THE   PEARS   OF   NEW   YORK 

smooth,  clear  yellow  with  a  sprinkling  of  reddish  dots  on  the  sunny  side;  stem  an  inch 
and  a  half  long,  inserted  in  a  slight  depression;  calyx  small,  partly  closed,  set  in  a  shallow 
basin;  flesh  white,  very  juicy,  melting,  sweet,  agreeable;  very  good;  Sept. 
Waterloo,     i.  Hogg  Fruit  Man.  663.     1884. 

Fruit  medium,  turbinate,  broad  at  the  apex,  pale  green  becoming  brownish-red,  with 
a  few  streaks  of  brighter  red  next  the  sun,  thickly  covered  with  gray  russety  dots;  stem 
rather  short,  inserted  in  a  small  round  cavity;  calyx  open,  in  a  deep,  wide,  even  basin; 
flesh  yellowish,  crisp,  juicy,  sugary,  perfumed;  second-rate;  Sept. 
Watson,     i.  Mag.  Hort.  10:212.     1844.     2.  Downing  Fr.  Trees  Am.     878.     1869. 

Originated  in  Plymouth,  Mass.,  on  the  farm  of  William  Watson  prior  to  1843.     Tree 
productive.     Fruit  below  medium  to  above,   roundish  to  obtusely  obovate,    yellowish, 
covered  mostly  with  russet;  flesh  whitish,  coarse,  moderately  juicy,  sweet;  of  low  quality; 
early  Sept. 
Webster,     i.  Downing  Fr.  Trees  Am.  878.     1869. 

Said  to  have  originated  at  Hudson,  N.  Y.  Tree  a  moderate  grower,  productive. 
Fruit  medium,  globular-obtuse-pyriform,  yellow  with  traces  and  nettings  of  russet  and 
many  brown  dots;  stem  long,  slender,  inclined,  set  in  a  small  russeted  cavity;  calyx  open, 
segments  long,  reflexed;  flesh  white,  juicy,  melting,  sweet,  slightly  aromatic;  good  to 
very  good;  Nov. 
Weeping  Willow,  i.  Mass.  Hort.  Soc.  Rpt.  37.  1867. 

A  seedling  by  Asahel  Foot  "  called  Weeping  Willow,  from  the  remarkably  pendulous 
habit  of  the  tree,  but  the  fruit  is  of  third  quality." 
Weidenbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:189.     1856. 

Said  to  have  originated  in  Germany  about  1807.     Fruit  medium  large,  pyriform, 
uneven,  bright  green  becoming  golden  yellow,  often  blushed  with  red  and  strongly  dotted 
with  gray,  flecked  with  dark  spots;  calyx  large,  open;  stem  crooked,  an  inch  and  a  half 
long;  flesh  firm,  fine-grained,  sweet,  aromatic;  Sept. 
Weidenblattrige  Herbstbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:15.     1856. 

Said  to  have  originated  in  Wurttemberg,  Ger.,  about  1830.     Tree  of  medium  size. 
Fruit  in  clusters,  medium  large,  pyriform,  pale  greenish-yellow,  becoming  somewhat  striped 
with  red  or  marked  by  reddish  dots;  Sept. 
Weihmier  Sugar,     i.  Hopedale  Nurs.  Cat.  18.     1912. 

It  is  said  by  the  Hopedale  Nursery  Company,  introducer  of  this  variety,  that  it  is 
not  a  new  pear  but  an  unknown  old  one  renamed.     Tree  thrifty,  blights  somewhat.     Fruit 
medium  to  large  and  regarded  by  some  as  of  "  highest  possible  flavor." 
Weiler'sche   Mostbirn.     i.  Guide   Prat.    107.     1876.     2.  Loschnig  Mostbirnen    178,    fig. 


A  native  of  Austria  and  valued  highly  for  perry.     Tree  vigorous,  an  early  and  heavy 
bearer.     Fruit  small,  globular,  greenish-yellow,  dotted,  russed  at  the  apex;  stem  medium 
in  length,  somewhat  curved  and  set  in  a  slight  depression;  calyx  open;  flesh  yellowish- 
white,  firm,  with  a  sweet,  aromatic  flavor;  Oct.  and  Nov. 
Weisse  Fuchsbirne.     i.  Loschnig  Mostbirnen  1  80,  fig.     1913. 

A  perry  pear  probably  of  Austrian  origin.     Tree  rather  vigorous,  pyramidal,  becoming 


THE    PEARS   OF    NEW   YORK  577 

more  spreading.     Fruit  medium,  usually  turbinate,  light  yellowish-green,  covered  with 
numerous  fine  dots,  flaked  with  russet  around  stem  and  calyx;  calyx  small,  open;  stem 
long,  same  color  as  the  fruit  and  continuous  with  it ;  flesh  white,  rather  fine-grained,  juicy, 
sweet;  Oct. 
Weisse  Hangelbirne.     i.  Loschnig  Mosibirnen  70,  fig.     1913. 

A  perry  pear  probably  of  Austrian  origin.  Tree  vigorous,  broadly  pyramidal,  large, 
a  late  but  regular  and  heavy  bearer.  Fruit  small,  round,  greenish-yellow,  covered  with 
numerous  fine,  brown-russet  dots  and  small  russet  splotches;  calyx  small,  open;  stem 
short,  inserted  without  depression;  flesh  pure  white,  granular,  very  juicy,  slightly  acid;  Oct. 
Weisse  Kochbirne.  i.  Loschnig  Mostbirnen  102,  fig.  1913. 

A  perry  pear  of  unknown  origin.    Tree  pyramidal,  not  a  dependable  bearer.     Fruit 
medium  to  above,  globular,  light-yellow,  covered  with  numerous  russet  dots;  calyx  open, 
set  in  a  narrow,  abrupt  basin;  stem  medium,  brown;  flesh  pure  white,  slightly  granular, 
very  juicy,  pleasantly  sweet;  Oct. 
Weisse  Pelzbirne.     i.  Loschnig  Mostbirnen  144,  fig.     1913. 

A  perry  pear  of  Austria.  Tree  moderately  vigorous,  compact,  an  early  and  regular 
bearer.  Fruit  medium,  variable,  turbinate,  greenish-yellow  to  yellowish-white,  heavily 
dotted  and  splotched  with  russet,  especially  about  stem  and  calyx,  often  marked  with 
scab  spots;  calyx  open;  stem  medium,  strong,  set  with  little  or  no  depression;  flesh  yellowish* 
white,  slightly  granular,  juicy,  sweetish,  sometimes  slightly  bitter;  Sept.  and  Oct. 
Welbeck  Bergamot.  i.  Mass.  Hort.  Soc.  Rpt.  89.  1845.  2.  Hogg  Fruit  Man.  663.  1884. 

Bergamotie  Welbeck.    3.  Mas  Pom.  Gen.  5:87,  fig.  332.     1880. 

Fruit  above  medium,  roundish,  uneven  in  outline,  bossed  about  the  stalk,  smooth, 
shining,  lemon-yellow,  thickly  sprinkled  with  large  russet  specks,  blushed  with  light  crimson 
on  side  next  the  sun ;  calyx  small,  open,  set  in  a  shallow  depression ;  stem  medium,  inserted 
in  an  uneven  cavity;  flesh  white,  rather  coarse-grained,  half-melting,  very  juicy,  sugary, 
without  flavor;  inferior;  Oct.  and  Nov. 
Wellington,  i.  Mass.  Hort.  Soc.  Rpt.  43.  1864.  2.  Downing  Fr.  Trees  Am.  879.  1869. 

This,  with  other  seedlings,  was  imported  from  France  about  1854  by  A.  Wellington, 
Braintree,  Mass.  It  was  exhibited  before  the  Massachusetts  Horticultural  Society  in 
1864.  It  may  be  that  there  is  a  second  Wellington  pear,  or  even  a  third,  for  in  1852  there 
was  exhibited  before  the  Massachusetts  Horticultural  Society  "  Wellington,  (two  varieties)." 
A  description  of  a  Wellington  pear  is  given  in  the  Magazine  of  Horticulture  of 
the  following  year,  while  in  1854  the  American  Pomological  Society  included 
a  variety  of  similar  name  in  its  list  of  rejected  fruits.  At  all  events,  the  pear 
herein  described  is  the  one  now  known  as  Wellington.  Fruit  large,  similar  in  shape  to 
Beurre  d'Anjou,  but  longer,  yellow,  clouded  with  green;  calyx  small,  open,  with  short, 
stiff,  slightly  incurved  lobes,  basin  shallow;  stem  very  short,  set  in  a  slight  cavity;  flesh 
yellowish-white,  somewhat  coarse,  juicy,  melting,  sweet,  with  a  peculiar  "  confectionery  " 
flavor  or  aroma;  Nov. 
Welsche  Bratbirne.  i.  Dochnahl  Fuhr.  Obstkunde  2:2.  1856.  2.  Loschnig  Mostbirnen 

26,  fig.     1913- 

A  perry  pear  of  first  rank  which  is  said  to  have  originated  in  Wurttemberg  about 
37 


578  THE   PEARS   OF   NEW   YORK 

1823.  Tree  a  very  late  yet  regular  and  productive  bearer.  Fruit  medium,  roundish- 
oval  to  turbinate,  whitish,  splotched  with  yellowish-green,  covered  with  numerous  fine 
russet  dots;  calyx  large,  open,  star-shaped;  stem  medium,  rather  stout,  set  in  a  small  cavity 
as  though  stuck  into  the  fruit;  flesh  greenish-white,  granular,  slightly  firm,  juicy,  sweet; 
last  of  Sept.  and  Oct. 
Weltz.  I.  Am.  Pom.  Soc.  Rpt.  52.  1871. 

A  seedling  introduced  by  Leo  Weltz,  Wilmington,  Ohio.     Fruit  large,  oblong-obovate- 
pyriform,  good  for  cooking  only. 
Wendell,     i.  Mag.  Hort.  16:460.     1850.     2.  Downing  Fr.  Trees  Am.  879.     1869. 

The  name  given,  in  honor  of  H.  Wendell,  Albany,  N.  Y.,  to  one  of  Van  Mons'  seedlings 
which  fruited  in  the  Pomological  Garden  at  Salem  previous  to  1850.  Tree  moderately 
vigorous,  upright,  productive.  Fruit  rather  small  to  medium,  roundish-pyriform,  yellow, 
having  a  somewhat  russety  skin,  tinged  with  red  on  the  sunny  side,  sprinkled  with  dots; 
calyx  small,  partially  open;  stem  short,  stout;  flesh  whitish,  fine-grained,  juicy,  melting, 
buttery,  sweet,  pleasant;  good;  Sept. 
Wesner.  i.  N.  J.  Hort.  Soc.  Rpt.  32.  1886. 

A  pear  from  W.  D.  Wesner,  Prairiesville,  Ark.,  which  is  said  to  be  a  very  productive 
early  variety  and  one  that  may  be  valuable  for  shipping. 
Westcott.     i.  Mag.  Hort.  13:515-     1847.    2.  Mag.  Hort.  17:261,  fig.  30.     1851. 

Trescott.    3.  Horticulturist  2:241,  287.     1847. 

The  Westcott,  or  Wescott,  and  the  Trescott  are  the  same.  Through  a  typographical 
error  in  the  description  of  Westcott,  later  corrected,  the  name  Trescott  first  appeared. 
Westcott  originated  on  the  farm  of  Niles  Westcott  in  Cranston,  R.  I.,  previous  to  1847. 
Tree  vigorous,  an  early  bearer,  productive.  Fruit  medium,  roundish-obovate,  occasionally 
slightly  flattened  laterally,  greenish-yellow  becoming  a  light  orange-yellow,  covered  with 
numerous  minute  russet  dots  and  with  many  conspicuous  specks  of  the  same  color;  calyx 
medium,  open,  set  in  a  shallow  basin;  stem  very  long,  rather  slender,  curved,  inserted 
by  a  fleshy  nob  in  a  shallow  cavity;  flesh  whitish,  rather  coarse,  melting,  juicy,  sweet, 
agreeable;  good;  last  of  Sept.  and  early  Oct. 
Westphalische  Melonenbirne.  i.  Dochnahl  Fuhr.  Obstkunde  2:116.  1856. 

First  reported  from  Westphalia  and  Thuringia,  Ger.,  about  1803.     Tree  very  pro- 
ductive.    Fruit  oblong-obovate,   pale  green  becoming  pale  yellow;  dots  grayish;  skin 
thick;  calyx  open;  stem  rather  short;  flesh  yellowish,  deliciously  melon-flavored;  Jan. 
and  Feb. 
Westrumb.     i.  Liebel  Syst.  Anleit.  132.     1825.     2.  Leroy  Diet.  Pom.  2:754,  fig.     1869. 

Raised  by  Van  Mons  about  1825.     Tree  very  productive.     Fruit  medium,  turbinate, 
greenish-yellow,  overcast  with  bronze  and  netted  with  gray;  heavily  dotted;  stem  very 
short,  thick,  continuous  with  the  fruit;  flesh  very  juicy,  of  a  very  savory  perfume;  of 
highest  quality;  Sept. 
Wetmore.     i.  Downing  Fr.  Trees  Am.  879.     1869. 

Raised  by  E.  B.  Wetmore;  Westmoreland,  N.  Y.  Tree  upright,  vigorous.  Fruit 
small,  roundish-oval,  pale  yellow,  with  nettings  and  patches  of  russet,  and  thickly  sprinkled 
with  russet  dots;  stem  long,  slender,  set  in  a  small  cavity,  sometimes  by  a  lip;  calyx  open; 


THE  PEARS  OF  NEW  YORK  579 

lobes  short,  erect;  basin  shallow,  slightly  corrugated;  flesh  white,  juicy,  melting,  sweet, 

aromatic;  good  to  very  good;  Oct. 

Wharton  Early,     i.  Downing  Fr.  Trees  Am.  560.     1857. 

Precoce  de  Wharton.     2.  Guide  Prat.  113.     1876. 

Origin  unknown.  Fruit  medium,  oblong-acute-pyriform,  pale  yellow,  with  traces  of 
russet,  and  thickly  sprinkled  with  russet  dots;  stem  long,  curved,  rather  slender,  set  in 
a  slight  cavity,  sometimes  by  a  lip;  calyx  open  in  a  small  basin;  flesh  whitish,  juicy,  melting, 
sweet,  slightly  musky;  good  to  very  good;  Aug. 

Wheeler,     i.  Mag.    Hort.   24:505,    fig.    21.      1858.     2.  Downing  Fr.    Trees   Am.    880. 
1869. 

About  1836  a  maiden  lady  of  Greenwich,  R.  I.,  planted  the  core  of  a  Gardener  pear, 
from  which  sprang  a  tree,  fruit  of  which  was  brought  to  the  attention  of  the  Massachusetts 
Horticultural  Society  by  Dr.  Wheeler  of  Greenwich  in  1851.  The  Society  named  the 
pear  in  honor  of  Dr.  Wheeler.  Tree  vigorous,  upright.  Fruit  medium,  roundish-obovate, 
pale  yellowish-green,  mottled  with  greenish  patches  and  dotted  with  numerous  gray  and 
green  dots;  stem  medium,  set  in  a  small  contracted  cavity;  calyx  open,  set  in  an  uneven, 
abrupt  basin;  flesh  white,  juicy,  melting,  sweet,  pleasant;  good;  Aug. 
Whieldon.  i.  U.  S.  D.  A.  Rpt.  127,  fig.,  PI.  XI.  1863. 

McLellan.    2.  Am.  Pom.  Soc.  Rpt.  151.     1862. 

Originated  in  the  garden  of  Wm.  W.  Whieldon,  Concord,  Mass.,  and  first  brought  to 
notice  about  1862.  Tree  moderately  vigorous,  upright-spreading,  a  profuse  bearer.  Fruit 
medium  or  above,  obtuse-obovate,  yellowish-green,  tinged  with  red  in  the  sun,  dotted 
and  netted  with  russet,  stem  long,  slender,  slightly  inclined,  set  in  a  shallow  cavity;  calyx 
open,  set  in  a  medium  sized,  uneven  basin;  segments  recurved;  flesh  whitish,  a  little  gritty 
near  the  core,  juicy,  melting,  buttery,  sweet,  pleasant,  slightly  aromatic;  good  to  very 
good;  Sept. 
White  Genneting.  i.  Parkinson  Par.  Ter.  593.  1629. 

"  The  White  Genneting  is  a  reasonable  good  peare,  yet  not  equall  to  the  other." 
White  Longland.     i.  Hogg  Fruit  Man.  664.     1884. 

Said  to  be  a  good  stewing  pear,  cooking  to  a  splendid  red  color,  but  coarse  and  rough 
in  flavor;  also  used  for  perry.  Fruit  medium,  turbinate,  even,  regular,  yellowish-green, 
pale  red  next  the  sun,  thickly  sprinkled  with  large  russet  dots,  with  lines  of  russet  and 
a  patch  round  the  stalk;  calyx  open,  set  in  a  shallow  basin;  stem  rather  short,  straight, 
inserted  in  a  narrow,  shallow  cavity;  flesh  yellowish,  firm,  coarse-grained,  with  a  brisk, 
sweet  juice. 
White  Seedling,  i.  Mag.  Hort.  19:522.  1853.  2.  Downing  Fr.  Trees  Am.  881.  1869.. 

Semis  de  White.    3.  Guide  Prat.  75,  292.     1895. 

A  native  of  New  Haven,  Conn.,  exhibited  in  1853.  Tree  vigorous,  very  productive. 
Fruit  medium,  roundish-obovate  to  oblong-obovate,  greenish-yellow,  sometimes  with  a 
brownish-blush  in  the  sun,  considerably  netted  and  patched  with  russet,  sprinkled  with 
many  russet  dots;  stem  long,  inclined,  set  in  a  shallow  cavity,  often  by  a  fleshy  lip;  calyx 
open,  with  short,  erect  lobes,  set  in  a  small,  uneven  basin;  flesh  yellowish,  juicy,  melting; 
sweet,  aromatic;  good  to  very  good;  Oct.  to  Feb. 


580  THE   PEARS   OF   NEW   YORK 

White  Squash,     i.  Hogg  Fruit  Man.  664.     1884. 

A  Herefordshire,  Eng.,  perry  pear.  Fruit  medium,  roundish-turbinate,  even  and 
regular  in  outline,  yellowish-green,  strewn  with  small  russety  dots,  with  here  and  there 
a  patch  of  russet,  but  always  russety  round  the  stalk  and  the  calyx;  calyx  open,  set  in  a 
saucer-like  basin;  stem  medium,  inserted  without  depression  and  with  a  fleshy  swelling 
on  one  side;  flesh  coarse,  crisp,  very  juicy,  harshly  astringent. 
White  Star.  i.  Spring  Hill  Nurs.  Cat.  10,  fig.  1921. 

Tree  reported  as  hardy,  productive  and  fruit  as  of  the  size  of  Bartlett,  keeping  until 
May  and  June,  and  good  for  dessert. 
Whitfield.     i.  Cultivator  66.     1839.     2.  Mag.  Hort.  16:296.     1850. 

Placed  on  the  list  of  Rejected  Fruits  by  the  second  Congress  of  Fruit  Growers  in 
1850.     Tree  a  good  bearer.     Fruit  medium,  oblong-obovate,    yellowish-brown,    buttery, 
very  good;  Oct.  and  Nov. 
Wiest.     i.  Mag.  Hort.  18:492.     1852.     2.  Downing  Fr.  Trees  Am.  882.     1869. 

Reported  from  Pennsylvania  in  1852.  Tree  vigorous,  an  early  bearer,  inclined  to 
be  alternate.  Fruit  medium  or  below,  roundish-obovate,  green,  shaded  with  dull  red 
and  sprinkled  with  green  and  gray  dots;  stem  rather  stout,  medium  in  length; 
calyx  small,  closed;  lobes  connivent;  flesh  whitish-green,  juicy,  melting,  subacid;  good; 
Sept. 

Wilbur,     i.  Mag.  Hort.  10:211.     1844.     2.  Downing  Fr.  Trees  Am.  882.     1869. 
Early  Wilbur.    3.  Mass.  Hort.  Soc.  Rpt.  4.     1843. 

The  original  tree,  which  was  found  growing  wild  in  a  piece  of  mowing  land  on  the 
farm  of  D.  Wilbur,  Jr.,  in  Somerset,  Mass.,  was  said  in  1844  to  be  66  years  old.  Shoots 
slender,  light  olive-brown.  Fruit  below  medium,  roundish-obovate,  dull  green,  becoming 
pale  yellow,  slightly  netted  and  patched  with  russet,  and  thickly  sprinkled  with  russet 
dots;  stem  small,  set  in  a  small  cavity;  calyx  open;  segments  long;  basin  small;  flesh  yellowish, 
juicy,  melting,  slightly  astringent;  good;  Sept. 
Wilde  Filzbirne.  i.  Dochnahl  Filhr.  Obstkunde  2 :  i .  1856. 

A  wild  pear  reported  from  Belgium  about  1800.     Fruit  small,  roundish,  greenish, 
becoming  yellowish,  dotted  with  gray;  stem  long;  flesh  acid,  becoming  sweetish;  poor; 
fall  and  winter.     May  be  used  for  dwarfing. 
Wilde  Herrnbirne.     i.  Dochnahl  Filhr.  Obstkunde  2:188.     1856. 

Reported  from   Germany   about    1804.     Tree   very   large.     Fruit   medium,    broad, 
bright  green  becoming  yellowish-green,  often  somewhat  blushed  on  the  sunny  side,  often 
flecked  and  patched  with  russet;  dots  light  gray;  stem  rather  long,  inserted  by  a  fleshy 
protuberance;  flesh  white,  slightly  musky,  sweet;  fair  and  below;  Sept. 
Wilde  Holzbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2:196.     1856. 

Reported  as  wild  and  widely  disseminated  as  early  as  1641;  its  seedlings  are  said 
sometimes  to  be  used  for  stocks.    Tree  very  large  and  productive.     Fruit  small,  round, 
green,  dotted  with  light  russet;  seeds  numerous,  dark  brown;  flesh  very  acid;  Oct. 
Wilder  Sugar,     i.  Am.  Pom.  Soc.  Rpt.  135.     1920. 

Reported  by  Orange  County  Nursery  Company,  Anaheim,  Cal.,  as  "  Medium  large, 
:greenish  yellow  shaded  brown,  excellent  quality.  Vigorous  and  productive.  August." 


THE  PEARS  OF  NEW  YORK  581 

Wilding  von  Einsiedel.     i.  Dochnahl  Fuhr.  Obstkunde  2:2.     1856.     2.  Loschnig  Most- 
birnen  182,  fig.     1913. 

This  perry  pear,  which  has  also  been  recommended  as  a  street  tree,  was  reported 
from  Wurttemberg  about  1832.  Tree  very  vigorous,  pyramidal,  not  leafy,  very  productive. 
Fruit  bluntly  conic  pyriform,  small,  greenish-yellow,  brownish  on  side  next  the  sun;  covered 
with  characteristic  brown  to  reddish-brown  dots,  russeted  about  stem  and  calyx;  calyx 
half  open;  stem  short,  thick;  flesh  juicy,  firm,  acid;  Oct. 
Wilding  von  Gronau.  i.  Dochnahl  Fuhr.  Obstkunde  2 : 96.  1856. 

Reported  from  Hesse,  Ger.,  about  1844.     Fruit  small,  blunt,  broad-conic-pyriform, 
yellow,  blushed  on  the  sunny  side,  flecked  and  dotted  with  gray,  russeted  about  base  and 
apex;  calyx  closed;  stem  short;  flesh  sweet-scented,  sweet;  end  of  Sept. 
Wilford.     i.  Parkinson  Par.  Tcr.  592.     1629. 

"  A  good  and  fair  pear." 
Wilkinson,     i.  Kenrick  Am.   Orch.   187.     1832.     2.  Mag.  Hort.  20:470,  fig.   25.     1854. 

This  pear,  one  of  the  oldest  American  kinds,  was  introduced  by  the  exhibition  of 
specimens  before  the  Massachusetts  Horticultural  Society,  in  October,  1829,  and  given 
the  name  "  Wilkinson,"  in  compliment  to  the  owner  of  the  farm  on  which  the  tree  originated 
and  was  then  growing,  Mr.  Jeremiah  Wilkinson,  Cumberland,  R.  I.,  brother  of  the  noted 
Jemima  Wilkinson.  Tree  thrifty,  hardy,  a  regular  bearer;  shoots  long,  upright,  stout, 
olive-yellow,  with  oblong  white  specks.  Fruit  medium,  ovoid,  obtuse  at  both  ends,  smooth, 
glossy,  yellow  dotted  with  brown  points;  stem  rather  long,  rather  stout,  inserted  obliquely 
in  a  rather  wide  and  deep  cavity;  calyx  medium,  open,  set  in  a  shallow  basin;  flesh  very 
white,  juicy,  melting,  sweet,  rich,  with  a  slight  perfume;  good;  Oct.  to  Dec. 
Wilkinson  Winter,  i.  III.  Hort.  Soc.  Rpt.  113.  1876.  2.  Ibid.  83.  1880. 

A  variety  raised  near  Peoria,  111.,  from  seed  planted  by  A.  Wilkinson,  and  first  reported 
before  the  Illinois  State  Horticultural  Society  about  1876.  Tree  said  to  be  hardy,  vigorous, 
productive,  blight-resistant.  Fruit  said  to  be  large,  golden;  very  good;  season  until  spring. 
Willermoz.  i.  Mag.  Hort.  20:86,  461.  1854.  2.  Leroy  Diet.  Pom.  2:756,  fig.  1869. 

Fruited  with  M.  Bivort,  Jodoigne,  Bel.,  in  1848.  Tree  an  extremely  good  grower, 
forming  a  fine  pyramidal  growth,  with  young  shoots  dark,  dull,  olive-brown,  very  pro- 
ductive. Fruit  large,  obtuse-pyriform,  greenish-yellow,  tinged  with  red,  with  nettings  and 
some  large  patches  of  russet  and  with  many  small  russet  dots ;  stem  medium,  rather  stout, 
inclined,  set  in  a  small  cavity;  calyx  open  or  partially  closed,  set  in  an  abrupt  basin;  flesh 
whitish,  buttery,  juicy,  melting,  coarse  at  core,  slightly  vinous;  good  to  very  good;  Nov. 
to  Jan. 
William,  i.  Cultivator  175,  fig.  8.  1845.  2.  Mag.  Hort.  11:252.  1845. 

William  Edwards.    3.  Downing  Fr.  Trees  Am.  420.     1845. 

This  seedling  pear  is  said  to  be  a  "  species  of  Virgoulouse,"  and  was  raised  by 
Governor  H.  W.  Edwards  of  New  Haven,  Conn.,  previous  to  1845.  Tree  very  productive. 
Fruit  medium,  obtuse-pyriform,  terminating  rather  abruptly  at  the  stalk,  yellow, 
becoming  profusely  dotted  with  red  and  russet  points  or  dots  on  the  sunny  side;  flesh 
yellowish-white,  sweet,  buttery,  not  juicy  or  melting  enough  for  dessert  purposes  but  good 
for  baking;  Sept. 


582  THE   PEARS   OF   NEW   YORK 

William  Prince,     i.  Mag.  Hort.  17:472.     1851.     2.  Downing  Fr.  Trees  Am.  883.     1869. 

Other  than  that  this  variety  was  reported  from  the  United  States  about  1848,  nothing 
of  its  origin  is  known.  Tree  vigorous,  upright,  productive.  Fruit  medium,  roundish- 
pyriform,  greenish-yellow,  shaded  with  crimson  in  the  sun,  covered  with  many  brown 
dots;  stem  medium  to  below;  calyx  open,  set  in  a  shallow  basin;  flesh  white,  juicy,  melting, 
sweet;  good  to  very  good;  Sept.  and  Oct. 
Williams  Double  Bearing,  i.  Prince  Pom.  Man.  2:215.  I832- 

Raised  from  a  seed  of  the  Saint  Germain,  in  the  garden  of  Mrs.  Williams,  Salem,  Mass. 
Tree  said  to  bear  two  crops,  the  fruit  of  the  first  of  the  size  herein  mentioned  and  ripening 
in  early  October,  that  of  the  second  much  smaller  and  ripening  from  two  to  four  weeks 
later.  Fruit  large,  resembles  its  parent  but  greater  in  diameter;  flesh  of  fine  quality, 
melting,  but  not  highly  flavored. 
Williams  Early,  i.  Mag.  Hort.  3:51.  1837.  2.  Ibid.  14:344,  fig.  37.  1848. 

Originated  with  Aaron  Davis  Williams  on  his  farm  in  Roxbury,  Mass.,  probably 
about  1830.  Tree  a  moderate  grower,  young  shoots  brownish  red.  Fruit  medium  to  below, 
roundish-pyriform,  ending  obtusely  at  the  stem,  yellow,  covered  with  bright  crimson 
and  thickly  sprinkled  with  scarlet  dots  on  the  sunny  side;  stem  rather  long,  stout,  slightly 
fleshy  at  the  base,  inserted  without  any  cavity;  calyx  open,  slightly  sunken  in  a  furrowed 
basin;  flesh  yellowish-white,  a  little  coarse-grained  at  first,  becoming  juicy,  half  buttery, 
with  a  slight  musky  flavor;  good;  middle  of  Sept. 

Williams  d'Hiver.     i.  Leroy  Diet.  Pom.  2:760,  figs.     1869.     2.  Am.  Jour.  Hort.  9:219, 
fig.     1871. 

Williams  Winter.    3.  Can.  Exp.  Farms  Rpt.  380.     1902. 

Raised  by  M.  Leroy,  Angers,  Fr.,  and  first  fruited  in  1862.  Tree  vigorous,  pro- 
ductive. Fruit  blunt-pyriform,  variable  in  shape,  somewhat  bossed,  yellow,  finely  dotted 
and  veined  with  yellow  in  basin,  with  lightish  gray  about  stalk  and  on  face  next  the  sun; 
stem  short,  strong,  thick,  set  rather  obliquely  and  often  to  one  side  of  the  axis;  calyx  medium, 
half-closed,  slightly  sunken;  flesh  white,  very  fine,  very  melting,  very  juicy,  sugary,  acid- 
ulated, with  a  fine,  fresh  perfume,  Dec.  to  Feb. 
Williams  panachee.  i.  Guide  Prat.  80,  312.  1876. 

From  the  name,  it  is  to  be  supposed  that  this  is  merely  a  striped-leaf  variety  of  Bartlett. 
Williamson,  i.  Horticulturist  6:494.  1851.  2.  Downing  Fr.  Trees  Am.  883.  1869. 

This  seedling  sprang  up  in  a  piece  of  woodland  belonging  to  Nicholas  Williamson 
on  the  south  side  of  Long  Island.  Tree  hardy,  vigorous,  a  good  bearer.  Fruit  medium, 
roundish-obovate  to  roundish-oblate,  obtuse  at  stem,  greenish-yellow,  sprinkled  with 
russet  dots  and  considerably  russeted  at  both  ends;  stem  short,  stout,  set  in  a  medium 
sized  cavity;  calyx  open,  often  wanting,  set  in  a  deep,  rather  narrow  basin;  flesh  yellowish- 
white,  rather  coarse,  half-melting,  juicy,  sugary,  vinous;  good  to  slightly  above; 
Oct. 

Wilmington,     i.  Am.    Pom.   Soc.   Rpt.   90.     1856.     2.  Horticulturist   12:111,   fig.     1857. 
This  is  a  seedling  of  Passe  Colmar,  raised  in  1847  by  Dr.  Brinckle"  of  Philadelphia, 
and  first  fruited  in  1855.    Tree  a  moderate  grower,  late  bearer;  young  wood  dull  yellowish- 
brown.     Fruit  medium,  obtuse-pyriform  to  roundish-ovate,  greenish-yellow,  netted  and 


THE  PEARS  OF  NEW  YORK  583 

patched  with  russet,  thickly  sprinkled  with  russet  dots;  stem  long,  curved,  inserted  obliquely 
in  a  small  cavity,  often  by  a  lip;  calyx  medium,  open,  set  in  a  wide,  moderately  deep  basin; 
flesh  whitish  green,  juicy,  buttery,  melting,  sweet,  pleasant,  slightly  aromatic;  good  to 
very  good;  Sept. 

Windsor,   i.  Parkinson   Par.   Ter.   592,  fig.   10.     1629.    2.  Bunyard  Handb.  Hardy  Fr. 
204.     1920. 

Madame.    3.  Leroy  Diet.  Pom.  2:369,  fig.     1869. 

Summer  Bell.    4.  Thomas  Am.  Fruit  Cult.  571.     1885. 

According  to  Leroy  this  variety  originated  in  Holland,  and  was  published  in  1771 
under  the  name  Hallemine  Bonne  by  Knoop.  In  French  gardens  it  received  the 
name  Madame.  In  England,  Windsor  is  often  called  Cuisse  Madame.  A  "  Windsor," 
which  appears  to  be  identical  with  the  Windsor  of  Knoop,  is  described  by  English  writers 
as  early  as  1629.  Hogg  quotes  an  English  writer  as  saying, "  It  was  raised  from  seed  of 
the  Cuisse  Madame,  by  a  person  of  the  name  of  Williamson  .  .  ."  before 
1750.  Moreover,  it  is  mentioned  in  1592  as  being  cultivated  about  Naples,  and  1563 
in  England.  What  the  origin  is  appears  undeterminable.  Tree  one  of  the  strongest 
growers,  upright,  tall,  a  regular  and  abundant  bearer;  shoots  remarkably  stout,  perfectly 
upright,  dark  brown.  Fruit  large,  pyriform  or  bell-shaped,  very  smooth,  greenish  becoming 
pale  yellow;  stem  long,  fairly  stout,  inserted  without  depression;  calyx  open,  set  on  level 
with  prominent  ribs  around;  flesh  white,  tender,  buttery,  rather  coarse-grained,  slightly 
acid,  somewhat  astringent;  rots  at  the  core;  Aug. 
Winship.  i.  Mag.  Hort.  10:212.  1844.  2.  Ibid.  13:485,  fig.  41.  1847. 

Originated  in  the  nurseries  of  the  Messrs.  Winship,  Brighton,  Mass.,  about  1832. 
Tree  vigorous,  an  early  and  productive  bearer;  young  wood  yellowish -reddish-brown. 
Fruit  medium,  oblong-acute-pyriform,  greenish-yellow  with  traces  and  patches  of  russet: 
stem  long,  rather  slender,  inserted  with  no  cavity ;  calyx  large,  closed,  set  in  a  small,  corru- 
gated basin;  flesh  white,  rather  coarse,  not  juicy,  not  melting;  poor  to  fair;  Aug. 
Winslow.  i.  Mass.  Hort.  Soc.  Rpt.  45.  1866. 

A  seedling  pear  fruited  by  S.  A.  Shurtleff,  Brookline,  Mass.,  in  1865,  and  described 
by  him  as,  "  Diam.  z\  inches;  color,  brown  russet;  flesh,  sweet,  juicy,  buttery  and  high 
flavored;  ripens  well.  Oct.  21.     Roundish." 
Winter,     i.  Am.  Pom.  Soc.  Rpt.  60.     1887.     2.  la.  Sta.  Bui.  3:74.     1888. 

Osimaya.    3.  Am.  Pom.  Soc.  Rpt.  60.     1887. 

Received  by  the  Iowa  Agricultural  College  in  1879  from  R.  Shroeder,  Moscow,  Russia. 
The  tree  is  said  to  be  hardy  and  free  from  blight  and  the  fruit  to  be  large  than  Bessemianka, 
quite  as  good  in  quality,  and  in  season  in  central  Russia  the  last  days  of  September. 
Winter  Jonah,     i.  N.  J.  Hort.  Soc.  Rpt.  214.     1889.     2.  Can.  Exp.  Farms  Rpt.  422.     1903. 

Tree  a  medium  grower.     Fruit  medium,  roundish,  pale  yellow  with  a  faint  blush 
on  the  sunny  side,  a  few  small,  dark  greenish-yellow  spots,  and  many  small,  gray  dots;  stem 
medium,  short,  set  in  a  very  slight  depression ;  calyx  large,  open,  set  in  a  narrow  and  shallow 
basin;  winter. 
Winter  Pear.     i.  Mag.  Hort.  20:75.     l8S4- 

Sent  to  the    Fruit    Committee  of  the  Pennsylvania  Horticultural  Society  in  1854 


THE   PEARS   OF   NEW   YORK 

by  Charles  Kessler,  Reading,  Pa.     Fruit  medium,  roundish,  yellow,  scarcely  "  good  "  in 

quality. 

Winter  Popperin.     i.  Parkinson  Par.  Ter.  592.     1629. 

One  of  two  "  very  good  dry  firme  peares,  somewhat  spotted,  and  brownish  on  the 

outside." 

Winter  Rousselet.     i.  Mawe-Abercrombie  Univ.  Card.  Bot.     1778. 

Rousselet  d'Hiver.    3.  Leroy  Diet.  Pom.  2:593,  fig.     1869. 

An  ancient  French  pear  of  unknown  origin,  though  it  was  described  by  Claude  Saint- 
fitienne  in  1670  and  by  Duhamel  in  the  eighteenth  century.  Fruit  small,  turbinate,  more 
or  less  obtuse,  usually  somewhat  contracted  toward  the  top,  and  often  depressed  on  one 
side  and  mammillate  on  the  other,  yellow-green  dotted  with  gray  russet  and  blushed  with 
reddish-brown  on  the  face  exposed  to  the  sun;  flesh  white,  semi-breaking,  watery,  rather 
granular,  juice  abundant,  saccharine,  rarely  having  much  aroma  and  sometimes  acid; 
second ;  Feb.  and  Mar. 
Winter  Seckel.  i.  Downing  Fr.  Trees  Am.  562.  1857. 

Said  to  have  originated  near  Fredericksburg,  Va.,  and  to  have  been  introduced  by 
H.  R.  Roby.     Fruit  small,  obovate,  yellow,  with  a  brownish  cheek  in  sun,  patched  and 
netted  with  russet,  and  covered  with  many  large  and  brown  dots;  stem  slender;  calyx 
large,  open;  flesh  white,  a  little  coarse  at  core,  juicy,  half -melting. 
Winter  Sweet  Sugar,     i.  Brookshaw  Hort.  Reposit.  2:151,  PI.  81.     1823. 

Tree  productive.     Fruit  turbinate,  greenish,  juicy,  sweet,  not  very  richly  flavored; 
will  keep  till  March. 
Winter  Williams,     i.  Garden  67:18.     1905. 

A  cross  between  Bartlett  and  Glou  Morceau  shown  before  the  Royal  Horticultural 
Society  in  1905  by  Messrs.  James  Veitch  &  Sons,  England.     Fruit  said  to  resemble  Glou 
Morceau  in  shape;  skin  yellow:  flavor  like  Bartlett;  later  than  Bartlett. 
Winterbirne.     i.  Dochnahl  Fuhr.  Obstkunde  2 : 70.     1856. 

Reported  from  northern  Germany  about  1773.     Fruit  medium,  turbinate,  smooth, 
bright  green,  dotted  with  gray;  stem  long;  flesh  yellowish,  half  breaking,  sweetish;  Dec. 
to  Apr. 
Winterliebesbirne.     i.  Mathieu  Nom.  Pom.  301.     1889. 

Poire  d' Amour  d'Hiver.    2.  Mas  Pom.  Gen.  6:15,  fig.  392.     1880. 

This  pear  is  of  German  origin  and  bears  also  the  name  of  Kirschbirnen  or  Church 
Pear.  Fruit  small  or  nearly  medium,  conic  or  globular-conic,  sometimes  short  and 
sometimes  long;  skin  thick,  firm,  rough,  water-green  with  numerous  and  conspicuous 
brown  dots;  changing  to  pale  yellow  covered  over  a  large  area  of  the  side  next  the  sun 
with  a  vivid  currant  red  on  the  central  part  and  more  brown  on  the  borders;  flesh 
white,  coarse,  breaking,  a  little  gritty  around  the  core,  juice  sufficient  in  quantity  and 
sweet,  vinous  and  musky;  good  for  kitchen  purposes  and  keeps  a  long  time;  Oct. 
and  Nov. 
Winterrobine.  i.  Christ  Handb.  500.  1817.  2.  Dochnahl  Fw/tr.  Obstkunde  2:111.  1856. 

Thuringia,  Ger.,  1799.     Fruit  fairly  large,  ventriculous-conic,  obtuse;  apex  inclined, 
sides  unequal,   green  turning  yellow-green,  often  somewhat  blushed,   dotted  with  dark 


THE  PEARS  OF  NEW  YORK  585 

green,  speckled  with  russet;  flesh  gritty  near  the  center,  whitish-yellow,  sweet,  musky, 
buttery,  melting,  aromatic;  first  for  all  purposes;  Jan.  to  Mar. 
Witte  Princesse.     i.  Knoop  Pomologie  96,  139,  fig.     1771. 

An  old  pear,  probably  of  French  origin.  Tree  vigorous,  productive.  Fruit  medium 
to  above,  oblong-pyriform,  drawn  to  a  point  at  the  stem;  whitish-yellow  or  whitish-green, 
dotted  with  pale  brown  dots  and  occasionally  patched  here  and  there  with  brown;  stem 
medium  to  above  in  length;  flesh  mellow,  gritty,  agreeably  but  not  highly  flavored;  Aug. 
and  Sept. 

Wolfsbirne.     i.  Dochnahl   Fuhr.    Obstkunde   2:2.     1856.     2.  Loschnig   Mostbirnen    104, 
fig.     1913. 

A  perry  pear  common  to  Wurttemberg  from  an  early  date.  Tree  medium  vigorous, 
large,  roundish,  a  late  but  good  bearer.  Fruit  medium,  roundish,  yellow,  covered  with 
russet  dots,  devoid  of  red ;  calyx  large,  open ;  stem  very  long,  set  obliquely  without  depression : 
flesh  yellowish-white,  firm,  acid;  Oct. 

Woodbridge  Seckel.     i.  Am.  Pom.  Soc.  Rpt.  121.     1860.    2.  Downing  Fr.   Trees  Am. 
885.     1869. 

In  1860  a  Mr.  Woodbridge,  Detroit,  Mich.,  exhibited  a  seedling  known  as  No.  2  before 
the  Fruit  Committee  of  the  American  Pomological  Society.  This  seedling  was  subse- 
quently named  Woodbridge  Seckel.  Tree  moderately  vigorous.  Fruit  small,  pyriform, 
pale  yellow,  shaded  and  marbled  with  crimson  in  the  sun,  thickly  sprinkled  with  brown 
and  crimson  dots;  stem  long,  slender;  calyx  open;  flesh  yellowish,  juicy,  melting,  sweet, 
vinous;  very  good,  but  rapidly  decays  at  the  core;  Sept. 
Woodstock,  i.  Am.  Pom.  Soc.  Rpt.  201.  1856.  2.  Elliott  Fr.  Book  416.  1859. 

Said  to  have  originated  at  Woodstock,  Vt.,  and  first  reported  about  1856.  Tree 
a  moderate  grower,  very  productive;  young  wood  olive-brown.  Fruit  medium  to  below, 
roundish-obtuse  to  obovate-pyriform,  pale  yellow,  netted  and  patched,  and  thickly 
sprinkled  with  russet  dots;  stem  long,  rather  slender,  inserted  in  a  small  cavity,  often  by 
a  lip ;  calyx  large,  open,  placed  in  a  rather  deep,  abrupt  basin ;  lobes  long,  slender, 
persistent;  flesh  white,  juicy,  melting,  sweet,  pleasant,  slightly  musky;  good  to  very 
good;  Sept. 
Worden  Meadow,  i.  Cultivator  N.  S.  2:340.  1845. 

Schuyler  Worden,  who  originated  the  Worden  grape,  stated  in  1845  tnat  he  had  raised 
this  pear  in  Oswego,  N.  Y.,  from  grafts  given  him  by  an  old  countryman.  Tree  vigorous, 
productive.  Fruit  medium  to  large,  shape  variable  and  surface  uneven;  skin  yellow  at 
maturity;  flesh  fine-grained,  melting,  juicy,  sweet,  with  a  musky  flavor;  ripens  about  the 
middle  of  Sept. 
Worlesbirne.  i.  Dochnahl  Fuhr.  Obstkunde  2:194.  1856. 

A  perry  pear  reported  from  Wurttemberg  about   1830.     Tree  not  vigorous,  large, 
long-lived,  very  productive.     Fruit  small,  oval  or  pyriform,  solid  bright  green,  turning 
lemon-yellow,  numerously  dotted  with  gray,  somewhat  flecked  with  russet;  calyx  in  a 
slight  depression;  flesh  juicy,  acid,  bitter. 
Wormsley  Grange,     i.  Kenrick  Am.  Orch.  187.     1832. 

This  is  a  variety  which  is  said  to  have  been  sent  to  the  Hon.  John  Lowell  by  Mr. 


586  THE  PEARS  OF  NEW  YORK 

Knight  with  the  remarks  that  it  requires  to  be  gathered  before  it  is  quite  ripe  and  that  it 

is  a  variety  of  first-rate  excellence  in  Herefordshire,  Eng.     In  1842  it  was  listed  as  having 

been  removed  from  the  gardens  of  the  London  Horticultural  Society  because  of  inferior 

merit. 

Wurzer.     i.  Liegel  Syst.  Anleit.  114.     1825. 

Wurzer  d'Automne.    2.  Mag.   Hort.    16:296.     1850.     2.  Am.    Pom.   Soc.   Rpt.   240. 

1854. 

Reported  from  Belgium  about   1821.     Tree  vigorous,  leafy,  thorny.     Fruit  rather 
large,  pyriform,  solid  green,  becoming  covered  with  russet,  heavily  dotted  with  reddish- 
brown  ;  calyx  small,  set  in  a  shallow  basin ;  stem  medium  long,  fleshy,  set  in  a  rather  deep 
cavity;  flesh  pithy,  sweet,  vinous;  Nov. 
Yat.     i.  Lindley  Guide  Orch.  Card.  351.     1831.     2.  Leroy  Diet.  Pom.  2:762,  fig.     1869. 

Cute  Graue.    3.  Liegel  Syst.  Anleit.  124.     1825. 

Beurre  Gris  d'Ete  de  Hollande.    4.  Mas  Le  Verger  2:85,  fig.  41.     1866-73. 

Beurre  Gris  d'Ete.    5.  Guide  Prat.  70,  245.     1876. 

This  pear  is  said  to  have  been  brought  to  England  from  Holland  about  1770  by 
Thomas  Harvey.  It  is  not  to  be  confused  with  the  Grise-Bonne.  Tree  large,  vigorous, 
hardy,  very  productive.  Fruit  variable,  small  to  above  medium,  obovate-pyriform  to 
oblong-turbinate,  green,  thickly  covered  with  russet,  sprinkled  with  numerous  gray 
specks,  sometimes  colored  brownish-red  when  exposed  to  the  sun ;  calyx  small,  open,  set 
in  a  shallow  basin;  stem  rather  long,  slender,  obliquely  inserted  without  depression 
and  often  by  a  fleshy  protuberance;  flesh  white,  tender,  melting,  juicy  with  a  rich, 
sugary  and  highly  perfumed  flavor;  rated  as  of  little  value  by  Downing,  of  first  quality 
by  Mas,  as  highly  estimable  by  the  Germans,  and  as  an  excellent  early  pear  by  Hogg; 
Aug.  and  Sept. 
Yellow  Huff-cap,  i.  Hogg  Fruit  Man.  669.  1884. 

A  Herefordshire  perry  pear.     Fruit  quite  small,  obovate  or  turbinate,  entirely  covered 
with  rough  brown  russet,  and  with  only  portions  of  the  ground  color  showing  through 
in  specks;  calyx  small,  open,  with  short  horny  segments,  set  even  with  the  surface;  stem 
rather  long,  inserted  without  depression;  flesh  yellowish,  with  a  greenish  tinge. 
Youngken  Winter  Seckel. 

According  to  correspondence  this  pear  was  raised  from  seed  of  Seckel  by  David 
Youngken,  Richlandtown,  Pa.,  about  1868.     The  tree  is  reported  as  being  upright  and 
prolific,  and  the  fruit  as  keeping  through  the  winter. 
Zache.     i.  Mich.  Sta.  Bui.  177:39.     1899.     2.  Ibid.  187:75.     1901. 

A  Chinese  sand  pear,  of  value  only  as  a  novelty,  grown  at  the  South  Haven 
Substation  of  the  Michigan  Agricultural  Experiment  Station  in  1894.  Tree  a  fine, 
strong  grower  with  large,  thick,  glossy  leaves.  Fruit  roundish  oblate,  resembling  an  apple 
in  appearance,  orange  with  many  light  yellowish  dots  and  specks;  flesh  coarse,  crisp; 
poor;  winter. 
Zapfenbirn.  i.  Christ  Handb.  559.  1817. 

Tree  large,  very  productive.     Fruit  long-acute-pyriform,  yellow,  finely  dotted;  flesh 
breaking,  not  juicy,  musky;  used  for  drying  and  for  cooking;  early  winter. 


THE  PEARS  OF  NEW  YORK  587 

Zarskaja.     i.  la.  Hort.  Soc.  Rpt.  61.     1880. 

Reported  by  J.  L.  Budd  to  be  a  Russian  variety  which  has  gritty  thorn-like  wood 
and  which  therefore  does  not  unite  well  when  grafted  upon  apple  stock. 
Zenon.     i.  Mathieu  Nom.  Pom.  302.     1884.     2.  Guide  Prat.  62.     1895. 

Of  European  origin,  first  reported  in  1884.  Tree  moderately  vigorous,  producing 
excellent  fruit  upon  quince  stock.  Fruit  medium,  of  the  form  of  White  Doyenne";  flesh 
very  fine,  juicy,  sweet,  agreeable,  slightly  aromatic,  granular  near  the  core;  first;  end  of 
autumn. 

Zephirin  Gregoire.     i.  Horticulturist  9:78,  fig.     1854.    2.  Ann.   Pom.  Beige  3:79,  fig. 
1855.     3.  Bunyard  Handb.  Hardy  Fr.  205.     1920. 

M.  Gregoire,  pomologist,  Jodoigne,  Bel.,  raised  this  variety  supposedly  from  seeds 
of  Passe  Colmar  about  1831.  Tree  pyramidal,  vigorous,  very  productive,  succeeds  best 
upon  pear  stock;  young  wood  smooth,  light  olive-yellow-brown.  Fruit  medium  to  above, 
roundish-obovate,  pale  greenish-yellow,  becoming  uniform  pale  waxen-yellow,  covered 
with  patches  of  russet  and  many  green  and  gray  dots,  often  reddish  in  the  sun ;  stem  medium 
in  length,  fleshy,  very  fleshy  at  insertion,  set  obliquely  without  depression;  calyx  small, 
open,  set  in  a  slight  depression;  lobes  long;  flesh  yellowish- white,  buttery,  melting,  juicy, 
rich,  sugary,  vinous,  highly  aromatic;  good  to  very  good;  Nov.  to  Feb. 
Zephirin  Louis,  i.  Ann.  Pom.  Beige  4:95,  fig.  1856.  2.  Downing  Fr.  Trees  Am.  886. 
1869. 

This  pear  was  raised  by  M.  Xavier  Gregoire,  Jodoigne,  Bel.  It  was  first  reported  in 
1849.  Tree  a  moderately  healthy  grower,  rather  scraggly,  moderately  productive.  Fruit 
medium  or  below,  roundish,  slightly  obovate,  greenish-yellow,  rusty-red  becoming  bright 
vermilion  in  the  sun,  thickly  sprinkled  with  large  dark  brown-russet  patches  and  dots; 
stem  very  short,  inserted  in  a  small  round  cavity;  calyx  small,  open,  set  in  a  deep  basin; 
flesh  yellowish-white,  tinged  with  green,  coarse-grained,  crisp,  rather  half  melting,  juicy, 
sweet,  slightly  aromatic;  good;  Dec.  and  Jan. 
Zieregger  Mostbirne.  i.  Loschnig  Mostbirnen  146,  fig.  1913. 

A  perry  pear  which  is  said  to  have  sprung  from  seed  in  Styria.  Tree  medium,  roundish, 
a  rather  late  and  rather  light  bearer.  Fruit  roundish-oblate,  medium  in  size,  similar  to 
Rummelter  Birne  but  smaller,  greenish-yellow,  finely  dotted,  russeted;  stem  short,  thick, 
brown;  calyx  half  open  to  open,  with  erect  lobes;  flesh  granular,  whitish-green,  not  especially 
juicy,  rich  in  sugar;  Oct.  • 
Zimmtfarbige  Schmalzbirne.  i.  Dochnahl  Fuhr.  Obstkunde  2 : 58.  1856. 

Middle  Germany;  first  published  in  1826.     Fruit  rather  large,  pyramidal,  often  obtuse, 
slightly  ribbed;  skin  rough,  entirely  covered  with  light  cinnamon  russet,  without  dots; 
flesh  granular  and  pulpy,  sweet;  third  for  dessert,  very  good  for  household  use;  Oct. 
Zink  Pfalzgrafenbirne.     i.  Mathieu  Nom.  Pom.  302.     1889. 

Weisse  P/alzgrafenbirne.     2.  Dochnahl  Fuhr.  Obstkunde  2:49.     1856. 

Reported  from  Germany  about  1766.  Tree  a  late  but  productive  bearer.  Fruit 
medium,  bulging  pyriform,  irregular,  greenish-yellow,  becoming  lemon  yellow,  often  blushed, 
dotted  with  yellow,  later  dotted  with  brown  and  green;  stem  thick,  fleshy,  rather  long; 
calyx  open;  lobes  long;  flesh  sweet,  perfumed;  fair;  early  Sept. 


588  THE  PEARS  OF  NEW  YORK 

Zoar  Beauty,     i.  Mag.  Hort.  13:110.     1847.     2.  Elliott  Fr.  Book  347,  fig.     1854. 

Belle  de  Zoar.    3.  Guide  Prat.  112,  234.     1876. 

Originated  at  Zoar,  Ohio.  Tree  vigorous,  an  early  and  abundant  bearer;  shoots 
dark  brown.  Fruit  medium  or  below,  acute-pyriform,  light  yellow,  thickly  dotted  with 
minute  green  dots,  beautiful  crimson  or  carmine  in  the  sun  with  deep  red  dots;  stem  long, 
curved,  slender,  fleshy  at  insertion,  often  by  a  ring  or  lip,  in  a  small  cavity;  calyx  large 
for  size  of  fruit,  open;  lobes  erect  or  recurved;  flesh  white,  granular,  half  breaking, 
moderately  juicy,  sweet,  aromatic;  good;  early  Aug. 
Zoe.  i.  Ont.  Fr.  Gr.  Assoc.  Rpt.  72.  1883.  2.  Guide  Prat.  101.  1895. 

A  foreign  sort,  probably  French.     Tree  very  vigorous,  thrifty.     Fruit  very  large, 
oblong,  deep  green;  flesh  tender,  melting,  sweet;  Dec.  and  Jan. 


THE   PEARS  OF  NEW  YORK  589 

BIBLIOGRAPHY  AND  REFERENCES,  WITH  ABBREVIATIONS  USED 


The  list  of  books  which  follows  contains  all  American  pomological 
works  in  which  the  pear  is  discussed  at  any  length.  Only  such  European 
books  are  listed,  however,  as  were  found  useful  in  writing  The  Pears  of 
New  York.  Only  periodicals  are  listed  to  which  references  are  made  in  the 
text  of  the  book.  The  reports  and  bulletins  of  experiment  stations  and 
horticultural  societies  are  not  included  since  the  abbreviations  used  for 
such  publications  will  be  recognized  by  all.  The  date  of  copyright  has 
been  preferred  to  that  of  publication,  though  sometimes  it  has  been 
necessary  to  use  the  latter,  as  when  there  were  several  editions  from  the 
same  copyright. 

Aepfel  u.  Birnen Aepfel  und  Birnen.  Die  wichtigsten  deutschen  Kern- 

obstsorten.  Herausgegeben  im  engen  Anschlusse  an 
die  "  Statistik  der  deutschen  Kernobstsorten  "  von 
R.  Goethe,  H.  Degenkolb  und  R.  Mertens  und  unter 
der  Leitung  der  Obstund  Weinbau-Abteilung  der 
Deutschen  Landwirtschafts-Gesellschaft.  (Illustrirt.) 
Berlin:  1894. 

Am.  Gard American  Gardening.  An  Illustrated  Journal  of  Horticulture 

and  Gardener's  Chronicle.  New  York:  1892-1904.  Copy- 
right, 1903.  (Before  its  union  with  Popular  Gardening  in 
1892,  the  publication  was  known  as  The  American  Garden. 
Both  Popular  Gardening  and  The  American  Garden  resulted 
from  the  union  or  absorption  of  several  other  horticultural 
periodicals.) 

Am.  Gard.  Mag The  American  Gardener's  Magazine,  and  Register  of  Useful 

Discoveries  and  Improvements  in  Horticulture  and  Rural 
Affairs.  See  Mag.  Hort. 

Am.  Hort.  An American  Horticultural  Annual.  A  Year-book  of  Horticul- 
tural Progress  for  the  Professional  and  Amateur  Gardener, 
Fruit-grower,  and  Florist.  (Illustrated.)  New  York:  1867. 
Copyright,  1867.  New  edition.  New  York:  1870.  Copy- 
right, 1869. 

Am.  Jour.  Hort The  American  Journal  of  Horticulture  and  Florist's  Companion. 

(Illustrated.')  Volumes  1-5.  Boston:  1867-1869.  Copy- 
rights, 1867-1869.  Continued  as  Tilton's  Journal  of  Horti- 
culture and  Floral  Magazine.  (Illustrated.)  Volumes  6-9. 
Boston:  1869-71.  Copyrights,  1869-1871. 


590 


THE   PEARS   OF   NEW   YORK 


Am.  Pom.  Soc.  Rpt Proceedings   of   the   American    Pomological    Society.     Issued 

usually  biennially  from  1850  to  date.  First  published  as  the 
Proceedings  of  the  National  Convention  of  Fruit  Growers  in 
1848. 

Ann.  Hort. .  Annal  of  Horticulture  and  yearbook  of  information  on  prac- 
tical gardening.  5  Volumes.  London:  1846-1850. 

Ann.  Pom.  Beige Annales  de  Pomologie  Beige  et  Etrangere;  publiees  par  la  Com- 
mission royale  de  Pomologie  Institute  par  S.  M.  le  Roi  des 
Beiges.  (Illmtre.)  Huit  Tomes.  Bruxelles:  1853-1860. 

Bailey,  Ann.  Hort Annals  of  Horticulture  in  North  America  for  the  Years  1889- 

1 893 .  A  Witness  of  Passing  Events  and  a  Record  of  Pi  ogress. 
By  L.  H.  Bailey.  New  York:  1890-1894.  Copyrights, 
1889,  1891-1894. 

Baltet,  Cult.  Fr Traite"   de  la   Culture  Fruitiere   Commerciale  et   Bourgcoise. 

Par  Charles  Baltet.  (Illustre.)  Quatrieme  fidition.  Paris: 
1908. 

Barry,  Fr.  Garden The  Fruit  Garden.     By  P.  Barry.     (Illustrated.)     New  York: 

1852.  Copyright,  1851.  Revised  Edition,  1896.  Copy- 
right, 1883. 

Black,  Cult.  Peach  &  Pear.  The  Cultivation  of  the  Peach  and  the  Pear,  on  the  Delaware 

And  Chesapeake  Peninsula;  with  a  Chapter  on  Quince 
Culture  and  the  Culture  of  Some  of  the  Nut-Bearing  Trees. 
By  John  S.  Black,  M.  D.  (Illustrated.)  Wilmington:  1886. 
Copyright,  1886. 

Bradley,  Gard New  Improvements  of  Planting  and  Gardening,  both  Philo- 
sophical and  Practical.  In  three  parts.  By  Richard 
Bradley.  (Illustrated.)  Seventh  Edition  with  Appendix. 
London: 1739. 

Bridgeman,  Gard.  Ass't . . .  The  Young  Gardener's  Assistant,  in  three  parts.     By  Thomas 

Bridgeman.  New  Edition,  with  an  Appendix.  New  York; 
1857.  Copyright,  1847. 

Brookshaw,  Hort.  Reposit.  The  Horticultural  Repository,  containing  Delineations  of  the 

best  Varieties  of  the  Different  Species  of  English  Fruits.  By 
George  Brookshaw.  (Illustrated.)  In  Two  Volumes.  Lon- 
don: 1823. 

Brookshaw,  Pom.  Brit ....  Pomona  Britannica,  or  A  Collection  of  the  Most  Esteemed 

Fruits  at  present  Cultivated  In  Great  Britain;  selected 
principally  from  the  Royal  Gardens  At  Hampton  Court,  and 
the  remainder  from  The  Most  Celebrated  Gardens  Round 
London;  Accurately  Drawn  and  Colored  from  Nature,  with 
Full  Descriptions  of  their  Various  Qualities,  Seasons,  &c. 
By  George  Brookshaw.  Volumes  I  and  II.  London:  1817. 
Vol.  II.  The  Pear. 


THE    PEARS   OF   NEW   YORK  59! 

Budd-Hansen,   Am.   Hort. 

Man American  Horticultural  Manual.     By  J.  L.  Budd,  assisted  by 

N.  E.  Hansen.  (Illustrated.)  In  Two  Volumes.  Volume 
2,  New  York  and  London:  1903.  Copyright,  1903. 

Bunyard,    Handb.    Hardy 

Fr A  Handbook  of  Hardy  Fruits  more  commonly  grown  in  Great 

Britain.  Apples  and  Pears.  By  Edward  A.  Bunyard. 
London:  1920. 

Bunyard  -  Thomas,      F  r  . 

Card The  Fruit  Garden.     By  George  Bunyard  and  Owen  Thomas. 

(Illustrated.')     London  and  New  York:  1904. 

Can.  Hort The    Canadian    Horticulturist.     (Illustrated.)     Toronto    and 

Peterboro:  1878  to  date. 

Cat.  Cong.  Pom.  France. .  Societe'    Pomologique    de    France    Catalogue    Descriptif   des 

Fruits  Adoptes  par  le  Congres  Pomologique.  Lyon:  1887. 
Ibid.:  1906. 

Cecil,  Hist.  Gard.  Eng. ...  A  History  Of  Gardening  In  England.     By  the  Hon.    Mrs. 

Evelyn  Cecil.  Third  and  enlarged  edition.  (Illustrated.) 
New  York:  1910. 

Christ,  Handb Handbuch  iiber  die  Obstbaumzucht  und  Obstlehre.     Von  J. 

L.  Christ.  Vierte,  sehr  verbesserte  und  vermehrte  Auflage. 
Frankfurt:  1817. 

Cole,  Am.  Fr.  Book The  American  Fruit  Book;  containing  directions  for  Raising, 

Propagating,  and  Managing  Fruit  Trees,  Shrubs  and  Plants ; 
with  a  description  of  the  Best  Varieties  of  Fruit,  including 
New  and  Valuable  Kinds.  By  S.  W.  Cole.  (Illustrated.) 
Boston:  1849.  Copyright,  1849. 

Country  Gent The  Country  Gentleman.  Albany:  1853-1865.  The  Culti- 
vator &  Country  Gentleman.  Albany:  1866-1897.  The 
Country  Gentleman.  Albany  and  Philadelphia:  1898  to 
date. 

Coxe,  Cult.  Fr.  Trees A  View  of  the  Cultivation  of  Fruit  Trees,  and  the  Management 

of  Orchards  and  Cider;  with  accurate  descriptions  of  the 
most  estimable  varieties  of  Native  and  Foreign  Apples, 
Pears,  Peaches,  Plums  and  Cherries,  cultivated  in  the  middle 
states  of  America.  By  William  Coxe.  (Ilhistrated.)  Phil- 
adelphia: 1817.  Copyright,  1817. 

Cultivator The  Cultivator.     Albany:   1834-1865.     In   1866  united  with 

The  Country  Gentleman. 

Cult.  &  Count.  Gent The  Cultivator  &  Country  Gentleman.     See  Country-  Gent. 

De    Candolle,    Or.    Cult. 

Plants Origin    of    Cultivated    Plants.     By    Alphonse    de    Candolle. 

Geneva  [Switzerland]:  1882.     New  York:  1885. 


592 


THE   PEARS   OF   NEW   YORK 


Decaisne  &  Naudin,  Man. 
Amat.  Jard 


Deut.  Obstsorten. 


Manuel  de  L'Amateur  Des  Jardins  Traite"  General  D'Horti- 
culture.  Par  Jh.  Decaisne  et  CH.  Naudin.  (Illustre.) 
Quatre  Tomes.  Paris.  Vol.  4.  Pears. 

Deutschland's  Obstsorten  bearbeitet  von  Miiller-Diemitz, 
Grau-Korbelitz,  Bissmann-Gotha  unter  Mitwirkung  her- 
vorragender  Fachmanner.  SechsBandejHefte  1-18.  Stutt- 
gart: 1905-10. 


Dochnahl,      Fuhr.      Obst- 
kunde 


Downing,  Selected  Fr  . . . 


Der  sichere  Fuhrer  in  der  Obstkunde  auf  botanisch-pomo- 
logischen  Wege  oder  Systematische  Breschreibung  aller 
Obstsorten.  Von  F.  J.  Dochnahl.  Vier  Bande.  Niirn- 
berg:  1855-60.  Vol.  2,  1856.  Pears. 

Downing,  Fr.  Trees  Am. . .  The  Fruits  and  Fruit  Trees  of  America:  or  the  culture,  propaga- 
tion, and  management,  in  the  garden  and  orchard,  of  fruit 
trees  generally;  with  Descriptions  Of  All  The  Finest  Vari- 
eties Of  Fruit,  Native  and  Foreign,  Cultivated  In  This 
Country.  By  A.  J.  Downing.  (Illustrated.)  New  York  & 
London:  1845.  Copyright,  1845.  Second  edition,  same 
text,  with  colored  plates,  1847.  First  revision,  by  Charles 
Downing.  New  York:  1857.  Copyright,  1857.  Second 
revision  by  Charles  Downing.  New  York:  1869.  First 
appendix,  1872.  Second  appendix,  1876.  Third  appendix, 
1881. 

Selected  Fruits:  from  Downing's  Fruits  And  Fruit-Trees  of 
America.  With  Some  New  Varieties:  including  Their  Cul- 
ture, Propagation,  and  Management  in  the  Garden  and 
Orchard.  By  Charles  Downing.  (Illustrated.)  New  York: 
1872.  Copyright,  1871. 

Traite"  Des  Arbes  Fruitiers;  Contenant  Leur  Figure,  Leur 
Description,  Leur  Culture,  &c.  Par  M.  Duhamel  Du  Mon- 
ceau.  (Illustre.)  Tomes  I  et  II.  Paris:  1768.  Edition 
public  en  1872,  en  trois  tomes.  Nouvelle  Edition  en  six 
tomes,  1807-1835. 

Elliott's  Fruit  Book;  or,  the  American  Fruit-Grower's  Guide  in 
Orchard  and  Garden.  By  F.  R.  Elliott.  (Illustrated.) 
New  York:  1858.  Copyright,  1854.  Revised  edition,  1859. 

Pear  Culture.  A  Manual  for  the  Propagation,  Planting,  Culti- 
vation, and  Management  of  The  Pear  Tree.  By  Thos.  W. 
Field.  (Illustrated.)  New  York:  1859.  Copyright,  1858. 

The  Florist  And  Pomologist :  A  Pictorial  Monthly  Magazine  of 
Flowers,  Fruits,  and  General  Horticulture.  Conducted  at 
first  by  Robert  Hogg  and  John  Spencer,  later  by  Thomas 
Moore  and  William  Paul.  (Illustrated.)  London :  1862-1884. 


Duhamel,  Trait.  Arb.  Fr. 


Elliott,  Fr.  Book. 


Field,  Pear  Cult . 


Flor.  &  Pom. 


THE  PEARS  OF  NEW  YORK  593 

Forsyth,  Treat.  Fr.  Trees .  A  Treatise  on  the  Culture  and  Management  of  Fruit  Trees. 

By  William  Forsyth.  London:  1802.  Same  with  an  Intro- 
duction and  Notes,  by  William  Corbett.  Albany:  1803. 
Seventh  edition  [English]  London:  1824. 

Card.  Chron The  Gardener's  Chronicle.    (Illustrated.)    London:  1841  to  date. 

Gard.  &  For Garden  And  Forest.    A  Journal  of  Horticulture,  Landscape 

Art  and  Forestry.  Conducted  by  Charles  S.  Sargent. 
(Illustrated.)  Volumes  I-X.  New  York:  1888-1897.  Copy- 
rights, 1888-1897. 

Gard.  Mon The    Gardener's    Monthly    and     Horticultural    Advertiser. 

Edited  by  Thomas  Meehan.  (Illustrated.)  Philadelphia: 
1859-1887. 

Garden The  Garden.     (Illustrated.)     London:  1872  to  date. 

Gaucher,  Pom.  Prak.  Obst.  Pomologie  des  Praktischen  Obstbaumzuchters.     Von  N.  Gau- 

cher.     (Illustrirt.)     Stuttgart:  1894. 

Gen.  Farmer The  Genesee  Farmer.     Edited  by  Luther  Tucker,  Rochester: 

1831-1839.  Then  consolidated  with  the  Cultivator.  Another 
periodical  of  the  same  name  was  published  in  Rochester 
from  1845  to  1865.  Also  New  Genesee  Farmer  and  Monthly 
Genesee  Farmer. 

Gerarde,  Herball The    Herball    or    Generall    Historic    of    Plantes.     By    John 

Gerarde.  Enlarged  and  amended  by  Thomas  Johnson. 
London:  1633.  Reprinted  without  alteration,  1636. 

Guide  Prat Guide   Pratique  de  L'Amateur  De  Fruits.     Description  Et 

Culture  Des  Varie'te's  De  Fruits  classics  par  series  de  me"rite 
Composant  Les  Collections  Pomologiques  De  L'Etablisse- 
ment  Horticole  des  Freres  Simon-Louis.  A  Plantieres-Les- 
Metz  (Lorraine  Annexed)  Suivi  D'Une  Table  Ge'ne'rale 
Alphabe'tique  de  Tous  Les  Synonymes  Connus,  Francais  et 
fitrangers,  appartenent  a  chaque  varie'te'.  Par  0.  Thomas. 
Nancy:  1876.  Deuxieme  Edition.  Paris  et  Nancy:  1895. 

Hoffy,  N.  Am.  Pom Hoffy's  North  American  Pomologist,    containing    numerous 

Finely  Colored  Drawings,  accompanied  by  letter  press 
descriptions,  &c.,  of  Fruits  of  American  Origin.  Edited 
by  William  D.  Brinckle.  Book  No.  i.  Philadelphia: 
1860.  Copyright,  1860. 

Hoffy,  Orch.  Com The    Orchardist's    Companion.     Alfred    Hoffy,    Editor    and 

Publisher.  A  quarterly  journal.  Vol.  I,  1841-2;  Vol.  II, 
1842-3.  Philadelphia. 

Hogg,  Fruit  Man The  Fruit  Manual:  A  Guide  to  the  Fruits  and  Fruit  Trees  of 

Great  Britain.  By  Robert  Hogg.  First  edition,  London: 
1860.  Second  edition,  1861.  Third  edition,  1866.  Fourth 

edition,  1873.     Fifth  edition,  1884. 
38 


594 


THE   PEARS   OF   NEW   YORK 


Hort.  Reg.  (Am.) Horticultural  Register  and  Gardener's  Magazine.  Edited  by 

T.  G.  Fessenden  and  J.  E.  Teschemacher.  Volume  I. 
Boston:  1835. 

Hort.  Reg.  (Eng.) The  Horticultural  Register  and  General  Magazine.  By 

Joseph  Paxton  and  Joseph  Harrison.  Vol.  I.  London :  1833. 

Horticulturist The  Horticulturist  and  Journal  of  Rural  Art  and  Rural  Taste. 

Founded  and  first  edited  by  A.  J.  Downing.  (Illustrated.) 
Volumes  i  to  30.  Albany,  Philadelphia  and  New  York: 
1846-1875. 

Hovey,  Fr.  Am The  Fruits  of  America,  containing  Richly  Colored  Figures,  and 

full  Descriptions  of  all  the  choicest  Varieties  cultivated  in 
the  United  States.  By  C.  M.  Hovey.  Volume  I.  Boston 
and  New  York:  1852.  Volume  II.  Boston:  1856.  Copy- 
right, 1851. 

Jour.  Hort The  Journal  of  Horticulture:  Began  as  The  Cottage  Gardener; 

or  Amateur's  and  Cottager's  Guide  to  out-door  gardening 
and  spade  cultivation.  25  Volumes.  London:  1849-1861. 
Continued  as  The  Journal  of  Horticulture,  Cottage  Gard- 
ener, and  Country  Gentleman.  A  Journal  of  Horticulture, 
Rural  and  Domestic  Economy,  Botany  and  Natural  History. 
New  Series.  38  Volumes.  London:  1861-1880.  Con- 
tinued as  The  Journal  of  Horticulture,  Cottage  Gardener, 
and  Home  Farmer.  A  Chronicle  of  Country  Pursuits  and 
Country  Life,  including  Poultry,  Pigeon,  and  Bee-keeping. 
Third  Series.  59  Volumes.  London:  1880-1909. 

Jour.  Roy.  Hort.  Soc The  Journal  of  the  Royal  Horticultural  Society.  London : 

1846  to  date.  Vols.  1-9,  1846-55,  bear  the  title  of  The 
Journal  of  the  Horticultural  Society  of  London. 

Keririck,  Am.  Orch The  New  American  Orchardist.  By  William  Kenrick.  Bos- 
ton: 1833.  Copyright,  1832.  Second  edition.  Boston: 
1835.  Copyright,  1835.  Seventh  edition,  enlarged  and 
improved,  with  a  supplement.  Boston:  1845.  Copyright, 
1841. 

Knoop,  Fructologie Part  I.  Pomologie,  ou  Description  des  meilleures  sortes  de 

Pommes  et  de  Poires.  Part  II.  Fructologie,  ou  Descrip- 
tion des  Arbres  Fruitiers.  Par  Jean  Herman  Knoop. 
(Illustre.)  Amsterdam:  1771. 

Koch,  Deut.  Obst Die  Deutschen  Obstgeholze.  Vorlesungen  gehalten  zu  Berlin 

im  Winterhalbjahr  1875-76.  Von  Karl  Koch.  Stuttgart: 
1876. 

Kraft,  Pom.  Aust Pomona  austriaca,  Abhandlung  von  den  obstbaumen  worinn 

ihre  gestalt.  erziehung  und  pflege  angezeigt  und  beschrieben 
wird.  Von  Johann  Kraft.  Zwei  Theile.  Vienna:  1792. 


THE    PEARS   OF   NEW   YORK 


595 


Langley,  Pomona Pomona,  or  the  Fruit  Garden  Illustrated.     By  Batty  Langley. 

London:  1729. 

Lauche,  Deut.  Pom Deutsche     Pomologie.      Chromolithographische     Abbildung, 

Beschreibung  und  Kulturanweisung  der  empfehlenswerthes- 
ten  Sorten  Aepfel,  Birnen,  Kirschen,  Pflaumen,  Aprikosen, 
Pfirsche  und  Weintrauben.  Nach  den  Ermittelungen  des 
Deutschen  Pomologen-Vereins  herausgegeben  von  W. 
Lauche.  (Illustrirt.)  Bande  I-VII.  Berlin:  1882-3.  Vol. 
II.  Pears. 

Le  Bon  Jard Le  Bon  Jardinier.     126°  Edition  Almanach  Horticole,  1882  et 

i2ge      Edition,  1884.     Paris. 

Leroy,  Diet.  Pom Dictionnaire    de    Pomologie.     Par   Andr£    Leroy.     (Illustrt.) 

Six  Tomes.     Paris:  1867-1879.     Vols.  i  &  2.     Pears. 

Liegel,  Syst.  Anleit Systematische   Anleitung   zur   Kenntniss   der   vorzuglichsten 

Sorten  des  Kern-,  Stein-,  Schalen-  und  Beerenobster.  Von 
Georg  Liegel.  Passau:  1825. 

Lindley,  Guide  Orch.  Card.  A  Guide  to  the  Orchard  And  Kitchen  Garden;  or,  an  account 

of  the  most  valuable  fruit  and  vegetables  cultivated  In 
Great  Britain :  with  Kalendars  of  the  Work  Required  in  the 
Orchard  and  Kitchen  Garden  during  every  month  in  the 
year.  By  George  Lindley.  Edited  by  John  Lindley. 
London:  1831. 

Lindley,  Pom.  Brit Pomologia  Britannica;  or,   Figures  and  Descriptions  of  the 

most  important  Varieties  of  Fruit  cultivated  in  Great 
Britain.  By  John  Lindley.  Three  Volumes.  London: 
1841.  Vol.  2.  Pears. 

Lorid.  Hort.  Soc.  Cat A  Catalogue  of  the  Fruits  Cultivated  in  the  Garden  of  the 

Horticultural  Society  of  London.  London:  1826.  Second 
edition,  1831.  Third  edition,  1842.  A  supplement  was 
published  in  1853. 

Loudon,  Enc.  Card An  Encyclopedia  Of  Gardening.     By  J.  C.  Loudon.     (Illus- 
trated.)    New  edition.     London:  1834. 

Lucas,  Handb.  Obst Vollstandiges   Handbuch   der   Obstkultur.     Von   Ed.    Lucas. 

(Ilht-strirt.)  Stuttgart:  First  edition,  1880;  second  edition, 
1886;  third  edition,  1893.  Third  edition  edited  by  Fr. 
Lucas,  1894. 

Mclntosh,  Bk.  Card The  Book  of  the  Garden.     By  Charles   Mclntosh.     (Illus- 
trated.)    Two  Volumes.     London:  1853-5. 

McMahon,  Am.  Card.  Cal.  The  American  Gardener's  Calendar.     By  Bernard  McMahon. 

Philadelphia:  1806. 

Mag.  Hort The   Magazine  of  Horticulture.     Boston:    1837-1868.     First 

published  as  The  American  Gardener's  Magazine,  1835-6. 
Edited  by  C.  M.  Hovey  with  P.  B.  Hovey,  Jr.,  associate 
editor  during  1835-6. 


596  THE   PEARS   OF   NEW   YORK 

Manning,  Book  of  Fruits. .  Book  of  Fruits.     By  Robert  Manning.     (Illustrated.}     Salem: 

1838.     Copyright,  1838. 

Mas,  Le  Verger Le  Verger  ou  Histoire,  Culture  Et  Description  avec  planches 

coloriees  Des  Varie"te"s  De  Fruits  Les  Plus  Ge"neralement 
Connues.  Par  M.  Mas.  Huit  Tomes.  Paris:  1866-73. 
Vols.  1-3.  Pears. 

Mas,  Pom.  Gen Pomologie  GeneYale.     Par  M.  Mas.     (Illustre.)     Douze  Tomes. 

Paris:  1872-83.     Vols.  i  &  3-7.     Pears. 

Mathieu,  Nom.  Pom Nomenclator  Pomologicus.     Von  Carl  Mathieu.     Berlin:  1889. 

Mawe-Abercrombie,   Com. 

Card The  Complete  Gardener.     By  Thomas  Mawe  and  John  Aber- 

crombie.     London:  1829. 

Miller,  Gard.  Diet The  Gardener's  Dictionary.     By  Philip  Miller.     Sixth  edition. 

London:  1752.  Revised  edition.  By  Thomas  Martyn. 
London: 1807. 

Nat.  Nur The    National    Nurseryman.     Published    by    The    National 

Nurseryman  Publishing  Co.  (Illustrated.)  Rochester:  1893 
to  date. 

Noisette,      Man.      Comp. 

Jard Manuel  Complet  du  Jardinier;  Maraicher,  Pe'pinie'riste,  Botan- 

iste,  Fleuriste  et  Paysagiste.  Par  M.  Louis  Noisette. 
Quatre  Tomes.  Paris:  1860.  Vol.  2.  Pears. 

Oberdieck,  Obst-Sort Deutschlands  beste  Obst-Sorten.     Von  F.  G.  C.  Oberdieck. 

Leipzig:  1881. 

Parkinson,  Par.  Ter Paradisi  in  Sole.     Paradisus  Terrestris.     By  John  Parkinson. 

(Illustrated.)     London:  1629. 

Phillips,  Com.  Orch The  Companion  for  the  Orchard.     An  Historical  And  Botanical 

Account  of  Fruits  Known  In  Great  Britain.  By  Henry 
Phillips.  New  Edition.  London:  1831. 

Pom.  France Pomologie  De  La  France  ou  Histoire  Et  Description  de  tous 

Les  Fruits  Cultive"s  En  France  Et  Admis  Par  Le  Congres 
Pomologique.  (Illustre.)  Tomes  J-VIII.  Lyon:  1863- 
1873.  Vols.  1-4.  Pears. 

Pom.  Mag The  Pomological  Magazine ;  or,  Figures  And  Descriptions  of 

the  Most  Important  Varieties  Of  Fruit  cultivated  in  Great 
Britain.  Three  Volumes.  L9ndon:  1828-30.  This  work 
has  also  been  published  under  the  title  Pomona  Brittanica. 

Popular  Gard Popular   Gardening.    An    Illustrated    periodical    devoted   to 

Horticulture  in  all  its  branches.  Volume  I.  Buffalo:  1886. 
Continued  as  Popular  Gardening  and  Fruit  Growing.  Vol- 
umes II-IV.  Buffalo:  1887-1891.  Consolidated  with  The 
American  Garden  and  continued  as  American  Gardening. 
New  York:  1892-1904. 


THE  PEARS  OF  NEW  YORK  597 

Prince,  Cat.  Fr.  Trees Catalogue  of  Fruit  And  Ornamental  Trees  &  Plants,  Bulbous 

Flower  Roots,  Green-House  Plants,  &c.  &c.  Cultivated  at 
the  Linnasan  Botanic  Garden,  William  Prince,  Prop. 
Twenty-second  edition.  New  York:  1823. 

Prince,  Pom.  Man The   Pomological    Manual:   or,   A   Treatise   on   Fruits.     By 

William  Robert  Prince,  aided  by  William  Prince.  Second 
Edition.  Part  I.  New  York:  1832.  Copyright,  1831. 
Part  II.  New  York:  1832.  Copyright,  1832. 

Prince,  Treat.  Hort A  Short  Treatise  on  Horticulture.     By  William  Prince.     New 

York:  1828.     Copyright,  1828. 

Prince,     Treat.     Trees     & 

Plants A  Treatise  on  Fruit  and  Ornamental  Trees  And  Plants,  culti- 
vated at  the  Linnaean  Botanic  Garden,  Flushing,  Long- 
Island,  near  New- York.  By  William  Prince.  New  York: 
1820. 

Ragan,  Nom.  Pear,  B.  P.  I. 

Bui Nomenclature  of  the  Pear;  A  Catalogue-Index  of  the  Known 

Varieties  Referred  to  in  American  Publications  from  1804  to 
1907.  Complied  by  W.  H.  Ragan.  Issued  as  U.  S.  Dept. 
Agr.  Bur.  PI.  Ind.  Bui.  126:  1908. 

Rea,  Flora Flora:  Seu,  De  Florum  Cultura;  or  A  Complete  Florilege.     By 

John  Rea.     3  Books.     London:  1676.     Book  3.     Pears. 

Rev.  Hort Revue  Horticole.    Journal  D'Horticulture  Pratique.    (Illustrt.) 

Paris:  1829  to  date. 

Rural  N.  Y The  Rural  New-Yorker.    A  Journal  for  the  Suburban  and 

Country  Home.  (Illustrated.)  Rochester  and  New  York: 
1850  to  date. 

Soc.    Nat.    Hort.    France 

Pom Socie'te'  Nationale  D'Horticulture  De  France.     Section  Pomo- 

logique.  Les  Meilleurs  Fruits  au  d£but  du  XXC  siecle. 
(Illustre.)  Paris:  1904. 

Thacher,  Am.  Orch The    American    Orchardist.     By    James    Thacher.     Boston : 

1822.     Copyright,  1822. 

Thomas,  Am.  Fruit  Cult. .  The  American  Fruit  Culturist.  By  John  J.  Thomas.  (Illus- 
trated.) First  Edition.  Geneva  and  Auburn,  N.  Y. :  1846. 
Copyright,  1846.  Revised  Edition.  Auburn,  N.  Y. :  1851. 
Copyright,  1849.  Revised  Edition.  New  York:  1869. 
Copyright,  1867.  Revised  Edition.  New  York:  1885. 
Copyright,  1875-1885.  Twentieth  Edition,  Revised  and 
Enlarged.  New  York:  1897.  Copyright,  1897.  Twenty- 
first  Edition,  Revised  and  Enlarged.  New  York:  1911. 
Copyright,  1903. 


598  THE   PEARS   OF   NEW   YORK 

Thompson,  Card.  Ass't .  .  .  The  Gardener's  Assistant ;  Practical  and  Scientific.  By 

Robert  Thompson.  (Illustrated.)  Two  Volumes.  London: 
1859.  Same,  revised  by  William  Watson.  Six  Volumes. 
London: 1901. 

Tilton,  Jour.  Hort Tilton's  Journal  of  Horticulture  and  Floral  Magazine.  See 

Am.  Jour.  Hort. 

Trans.  Lond.  Hort.  Soc . . .  Transactions  of  the  Horticultural  Society  of  London.  Volume 

I.  London:  1815.  Volume  II.  London:  1817.  Volume 
III.  London:  1820.  Volume  IV.  London:  1822.  Volume 
V.  London:  1824.  Volume  VI.  London:  1826. 

U.  S.  D.  A.  Rpt Reports  of  the  United  States  Department  of  Agriculture: 

1862-1894. 

U.  S.  D.  A.  Yearbook Yearbook  of  the  United  States  Department  of  Agriculture: 

1894  to  date. 

U.  S.  Pat.  Off.  Rpt Reports  of  the  Agricultural  section  of  the  United  States  Patent 

Office:  1837  to  1861. 

Wickson,  Cal.  Fruits The  California  Fruits  and  How  To  Grow  Them.  By  Edward 

J.  Wickson.  (Illustrated.')  Second  Edition.  San  Fran- 
cisco: 1891.  Copyright,  1889.  Fourth  Edition.  Los 
Angeles:  1909.  Copyright,  1908.  Seventh  Edition.  San 
Francisco:  1914.  Copyright,  1914. 

Willich,  Dom.  Enc Domestic  Encyclopedia  or  a  Dictionary  of  Facts.  By  A.  F. 

M.  Willich.  First  American  edition  with  additions  by 
James  Mease.  In  five  volumes.  Volume  4.  Philadelphia: 
1803. 

Wilson,  Nat.  W.  China ...  A  Naturalist  In  Western  China  with  Vasculum,  Camera,  and 

Gun.  Being  some  account  of  Eleven  Years'  Travel,  Explora- 
tion, and  Observation  in  the  More  Remote  Parts  of  the 
Flowery  Kingdom.  By  Ernest  Henry  Wilson.  Two  Vol- 
umes. New  York:  1913. 


INDEX 


A  Gobert  (syn.  of  Angobert),  248 

A.  J.  Cook,  236 

Aarer  Pfundbirne,  236 

Abbe"  Fetel,  236 

Abbe1  Perez,  236 

Abbott,  236 

Abbott,  Mrs.  T.,  orig.  of  Abbott,  236 

Abdon  Birne,  236 

Abele  de  St.  Denis,  236 

Abercromby,  236 

Achalzig,  237 

Achan,  237 

Acidaline,  237 

Acme,  237 

Adams,  237 

Adams,  Dr.  H.,  orig.  of  Adams,  237 

Adanson   Apothekerbirne   (syn.  of  Aglae  Adanson), 

239 

Adelaide  de  Reves,  237 
Adele  (syn.  of  Adele  de  Saint-Denis),  237 
Adele  Lancelot,  237 
Adele  de  Saint- Denis,  237 
Admirable,  238 

Admiral  Cecile  (syn.  of  Amiral  Cecile),  245 
Admiral  Farragut,  238 
Admiral  Foote,  238 
Adolphe  Cachet,  238 
Adolphe  Fouquet,  238 
Adolphine  Richard,  238 
Aehrenthal,  238 

Agathe  de  Lescours  (syn.  of  Agathe  de  Lescourt),  238 
Agathe  de  Lescourt,  238 
Aglae  Adanson,  239 
Aglae  Gregoire,  239 
Agnes,  239 
Agricola,  239 
Agua  de  Valence,  250 
Ah-Mon-Dieu,  239 
Aigue,  239 
Aiken,  239 
Aime  Ogereau,  240 
Aim6e  Adam,  240 
Akatsupo,  240 
Alamo,  240 
Albertine,  240 

Alcinous,  pear  in  garden  of,  4 
Alexander,  240 
Alexander  Lucas,  240 
Alexandre  Bivort,  240 
Alexandre  Chomer,  241 
Alexandre  de  la  Herche,  241 
Alexandre  Lambre1,  241 
Alexandre  de  Russie,  241 


Alexandrina,  241 

Alexandrine  Douillard,  241 

Alexandrine  Helie  (syn.  of  Belle  Julie),  265 

Alexandrine  Mas,  241 

Alexiens  Bros.,  orig.  of  Pius  X,  500 

Alfred  de  Madre,  242 

Alice  Payne,  242 

Allerton,  242 

Alliance  franco-russe,  242 

Alouette,  242 

Alpha,  242 

Alphonse  Allegatiere,  242 

Alphonse  Karr,  242 

Amadotte,  243 

Amande  Double,  243 

Amandine,  243 

Ambrette,  243 

Ambrette  d'fitiS,  243 

Ambrette  d'Hiver  (syn.  of  Ambrette),  243 

Ambrosia,  244 

Ame'dee  Leclerc,  244 

Amelanchier,  relationship  of,  to  pear,  57 

Amelie  Leclerc,  244 

America,  244 

America,  arrival  of  pear  in,  40;  climate  of,  uncon- 
genial to  pears,  38;  importation  of  European  pear 
varieties  into,  52;  pear  in,  37 

American  pear  culture,  influence  of  Oriental  pears 

°n.  55 

American  pear  districts,  38 
Amie  Verdier,  244 
Amiral,  244 
Amiral  Cecile,  245 
Amird  Joannet,  245 
Amlisberger  Mostbirne,  245 
Amoselle  panachie  (syn.  of  Bergamote  de  Hollande 

Panache'e),  269 
Amour,  245 

Amstettner  Mostbirne,  245 
Ananas,  245 

Ananas  de  Courtrai,  245 

Ananas  de  Courtray  (syn.  of  Ananas  de  Courtrai),  245 
Ananas  d'fit^,  246 
Andenken  an  den   Congress  (syn.  of  Souvenir  du 

Congres),  218 
Andouule,  246 
Andrd  Desportes,  122 
Andrew  Murray,  246 
Andrews,  246 
Ange,  246 
Angel,  246 
Angeline,  246 
Angelique  de  Bordeaux,  247 


599 


6oo 


THE   PEARS   OF   NEW   YORK 


Angelique  Cuvier,  247 

Angelique  Leclerc,  247 

Angelique  de  Rome,  247 

Angers,  Horticultural  Society  of,  orig.  of  Cassante 

du  Cornice,  329;  Colmar  d'Automne  Nouveau,  342 ; 

Dhommee,    359;    Gros    Lucas,    404;    Sucree   du 

Cornice,  555 

Angleterre  (syn.  of  BeurnJ  d'Angleterre),  284 
Angleterre  d'Hiver,  247 
Angleterre  Nain,  247 
Angobert,  248 
Angoisse,  248 
Angora,  248 
Angoucha,  248 

Angouleme  (syn.  of  Duchesse  d'Angoulgme),  154 
Anjou  (syn.  of  Beurre  d'Anjou),  127 
Anna  Audisson  (syn.  Anna  Audusson),  249 
Anna  Audusson,  249 
Anna  Nelis,  249 
Anne  de  Bretagne,  249 

Anne  of  Brittany  (syn.  of  Anne  de  Bretagne),  249 
Ansault,  123 
Anthoine,  Dieudonn6,  orig.  of  Dieudonn£  Anthoine, 

359 

Anthony  Thacher,  249 
Antoine,  249 
Antoine  Delfosse,  249 
Antoinette,  249 
Anversoise,  250 
Apfelblattrige  Azerolbirne,  250 
Apotherkerbirne,  250 
Apple,  250 
Apple  Pear,  250 

Apples,  relationship  to  pears,  58 
Appoline,  250 
Aqueuse  d'Esclavonie,  250 
Aqueuse  de  Meiningen,  251 
Arabella,  251 
Arbre  Courb6,  251 

Arcedeckene,  Andrew,  orig.  of  Suffolk  Thorn,  556 
Archduke  of  Austria,  251 
Archiduc  Charles,  251 
Archiduc  d'Et<§,  251 
Archiduc  Jean  d'Autriche,  251 
Archiduchesse  d'Autriche,  251 
Arendt  Dechantsbirne,  252 
Argent,  252 
Argusbirne,  252 
Arkansas,  252 

Arkansas  Mammoth  (syn.  of  Arkansas),  252 
Arlequin  Musqu6,  252 
Arlingham  Squash,  252 
Armand  Prevost,  253 
Armenie,  253 
Arnold,  253 

Arnold  &  Frazier,  orig.  of  Arnold,  253 
Arthur  Bivort,  253 
Arthur  Chevreau,  253 
Arundell,  253 
Aspasie  Aucourt,  253 
A  spidiotus  perniciosus  on  pear,  117 


Aston  Town,  254 

Audibert,  254 

Audusson,  Alexis,  orig.  of  Lucie  Audusson,  453 

Audusson,  Anne-Pierre,  orig.  of  Beurre'  Audusson, 

284 

Augier,  254 
Augustbirne,  254 
Auguste  de  Boulogne,  254 
Auguste  Droche,  254 
Auguste  Jurie,  254 
Auguste  von  Krause,  254 
Auguste  Miguard,  255 
Auguste  Royer,  255 
Augustine,  255 
Augustine  Lelieur,  255 
Augustus  Dana,  255 
Aurate,  255 
Auray,  255 
Autocrat,  256 

Autumn  Bergamot,  parent  of  Gansel  Bergamot,  391 
Autumn  Bergamot  (English),  256 
Autumn  Colmar,  256 
Autumn  Josephine,  256 
Autumn  Nelis,  256 
Avocat  Allard,  257 
Avocat  Ne'lis,  257 
Avocat  Tonnelier,  257 
Ayer,  257 

Ayer,  O.  H.,  orig.  of  Ayer,  257;  Douglas,  150 
Aylton  Red,  257 
Azerole,  257 

B.  S.  Fox  (syn.  of  Fox),  168 
Bachelier,  Louis-Francois,  orig.  of  Beurr6  Bachelier, 

285 

Bacillus  amylovorous,  cause  of  pear  blight,  112 
Backhouse,  James,  orig.  of  Beurr6  Backhouse,  285 
Bacterium  tumefaciens,  cause  of  crown-gall  on  pears, 

116 

Baguet,  257 

Bailly,  orig.  of  Beurr<§  Bailly,  285 
Bakholda,  258 
Baking,  258 
Baldschmiedler,  258 
Balduinsteiner  Kinderbime,  258 
Ballet,  orig.  of  Madame  Ballet,  456 
Balosse,  258 
Balsambirne,  258 
Baltet,  Charles,  introd.  of  Roosevelt,  213;  orig.  of 

Virginie  Baltet,  573 
Baltet,  Ernest,  orig.  of  Beurr6  d'Avril,  285;   Comte 

Lelieur,  346;  Madame  Ly£-Baltet,  458 
Baltet   Bros.,   orig.   of   Beurre   Baltet   Pere,   286; 

Charles    Ernest,    334;    Docteur    Joubert,    361; 

Guyot,    174;    Ministre    Viger,    473;    Professeur 

Opoix,  514 

Baltet  Senior  (syn.  of  Beurr£  Baltet  Pere),  286 
Bankerbine,  258 

Bankhead,  Capt.,  orig.  of  Jewel,  430 
Banks,  258 
Baptiste  Valette,  258 
Bar  Seckel  (syn.  of  Barseck)  260 


THE    PEARS   OF   NEW   YORK 


601 


Barbancinet,  258 

Barbe  Nelis,  259 

Barker,  259 

Barland,  259 

Barnadiston,  259 

Baron  Deman  de  Lennick,  259 

Baron  d'hiver  (syn.  of  Baronsbirne),  260 

Baron  Leroy,  259 

Baron  Trauttenberg,  259 

Baron  Treyve,  259 

Baronne  de  Mello,  260 

Baronsbirne,  260 

Barry,  260 

Barry,  Patrick,  biography  of,  203 

Barry,  William  Crawford,  biography  of,  204 

Barseck,  260 

Barthelemy  du  Mortier,  260 

Barthere,  discov.  of  Duchesse  d'Hiver,  372 

Bartlett,  124 

Bartlett,  Enoch,  dissem.  of  Bartlett,  125 

Bartlett,  parent  of  Barseck,  260;  Big  Productive, 
309;  Dempsey,  357;  Eva  Baltet,  379;  Favoriet 
Morel,  381;  Felix  Sahut,  381;  Le  Lecher,  444; 
Lucy  Duke,  194;  Lyerle,  454;  Professeur  Barral, 
514;  S.  T.  Wright,  533;  Ulatis,  567;  Winter  Wil- 
liams, 584 

Bartlett  and  Kieffer  leading  commercial  pears,  84 

Bartram,  260 

Bartram,  Ann,  orig.  of  Bartram,  260 

Bartram,  John,  orig.  of  Petre,  497 

Bartranne,  260 

Baseler  Sommer-Muskatellerbime,  261 

Basiner,  261 

Bassin  (syn.  of  Jargonelle  (French)  ),  178 

Baudry,  261 

Baumann  Brothers,  orig.  of  Beurr^  Bollwiller,  288 

Beacon,  261 

Beadnell,  261 

Beadnell,  John,  orig.  of  Beadnell,  261 

Beau  de  la  Cour,  261 

Beau  Present  d'Artois,  261 

Beauchamp,  orig.  of  Beurr<5  de  1'Assomption,  284; 
Beurrd  Beauchamp,  286;  Souvenir  de  Gaete,  550 

Beaufort,  262 

Beauvalot,  262 

Beernaert,  Reynaert,  discov.  of  Fondante  de  Cuerne, 

384 

Beier  Meissner  Eierbirne,  262 
Belgische  Blulbirne  (syn.  of  Sanguinole  de  Belgique), 

54° 
Belgische  Pomeranzenbirne  (syn.  of  Fondante  des 

Pres),  385 

Belgische  Zapfenbirne  (syn.  of  Long  Green),  449 
Belgium,  pear  in,  16 
Belle    Angevine,    262;    parent    of    Bon-Chretien 

Vermont,  315 

Belle  Angevine  (syn.  of  Pound),  208 
Belle  apres  Noel  (syn.  of  Fondante  de  Noel),  164 
Belle  des  ArbriSs,  262 
Belle  Audibert  (syn.  of  Audibert),  254 
Belle  de  Beaufort,  262 


Belle  Bessa,  262 

Belle  de  Bolbec,  263 

Belle  et  Bonne  de  Hde,  263 

Belle  et  Bonne  de  la  Pierre,  263 

Belle  de  Brissac,  263 

Belle  de  Bruxelles  sans  Pepins,  263 

Belle  de  Craonnais,  263 

Belle  de  la  Croix  Morel,  263 

Belle  de  Decembre,  264 

Belle  Epine  Dumas  (syn.  of  fipine  du  Mas),  377 

Belle  de  Esquermes  (syn.  of  Fontenay),  165 

Belle  de  FeYon,  264 

Belle  du  Figuier,  264 

Belle  de  Flanders  (syn.  of  Flemish  Beauty),  163 

Belle-Fleurusienne,  264 

Belle  de  Flushing  (syn.  of  Harvard),  412 

Belle  Fondante,  264 

Belle  de  Forets,  264 

Belle  de  Guasco,  264 

Belle  Gue'randaise,  264 

Belle  Hugevine,  265 

Belle  Isle  d'Angers,  265 

Belle  d'lxelles,  265 

Belle  de  Jarnac  (syn.  of  Nouvelle  Fulvie),  483 

Belle  de  Juillet,  265 

Belle  Julie,  265 

Belle  de  Kain,  265 

Belle  de  Lorient,  265 

Belle   Lucrative,    125;   parent   of   P.    Barry,   203; 

President  Clark,  509 
Belle  de  Malines,  265 
Belle  de  Martigny,  265 
Belle-Moulinoise,  265 

Belle  de  Noel  (syn.  of  Fondante  de  Noel),  164 
Belle  de  Noisette,  266 

Belle  de  I' Orient  (syn.  of  Belle  de  Lorient),  265 
Belle  Picarde,  266 
Belle  Rouennaise,  266 
Belle  de  Septembrc  (syn.  of  Grosse  September  Birne), 

406 

Belle  de  Stresa,  266 
Belle  Sucree,  266 
Belle  de  Thouars,  266 
Belle  Williams,  267 

Belle  de  Zoar  (syn.  of  Zoar  Beauty),  588 
Bellissime  d'Automne,  267 

Bellissime  d'Ete  (syn.  of  Jargonelle  (French)),  178 
Bellissime  d'Hiver,  267 
Belmont,  267 
Beman,  267 
Benadine,  267 
Benoist,  Auguste,  orig.  of  Duchesse  de  Brissac,  372; 

Marie    Benoist,    463;    prop,    of    Beurrt  Benoist, 

287 

Benoist,  Jean-Henri,  orig.  of  Belle  de  Brissac,  263 
Benoist  Nouveau,  267 
Benoit  Caroli,  268 
Bensell,  268 

Bensell,  orig.  of  Bensell,  268 
Benvie,  268 
B<5quesne,  268 


602 


THE  PEARS  OF  NEW  YORK 


Berckmans,  Louis,  orig.  of  varieties,  240,  308,  373, 

389.  540,  549.  563 
Bergamot  de  Chantilly,  268 
Bergamot  Louvain,  268 
Bergamot  Seckel,  268 
Bergamot  Winter,  268 
Bergamote  Arsene  Sannier,  268 
Bergamote  d'Automne  Panache'e,  269 
Bergamote  Balicq,  269 
Bergamote  Boussiere,  269 

Bergamote  du  Bugey  (syn.  of  Bergamotte  Bugi),  270 
Bergamote  Espe'ren,  parent  of  Directeur  Varenne, 

360 

Bergamote  Gansel  (syn.  of  Gansel  Bergamot),  391 
Bergamote  Hamdens,  269 
Bergamote    d'Htidesheim     (syn.     of    Hildesheimer 

Bergamotte),  418 

Bergamote  de  Hollande  Panache'e,  269 
Bergamote  Lucrative  (syn.  of  Belle  Lucrative),  126 
Bergamote  de  Paues  (syn.  of  Easter  Bergamot),  374 
Bergamote  de  la  PentecSte  (syn.  of  Easter  Beurr6), 

159 

Bergamote  Philippot,  269 

Bergamote  Rose,  269 

Bergamotte  d'Anvers,  269 

Bergamotte  d'Automne,  270 

Bergamotte  Ballicq  (syn.  of  Bergamote  Balicq),  269 

Bergamotte  Bouvant,  270 

Bergamotte  Bufo,  270 

Bergamotte  Bugi,  270 

Bergamotte  de  Coloma,  270 

Bergamotte  de  la  Cour,  271 

Bergamotte  Crassane  (syn.  of  Crassane),  350 

Bergamotte     Crassane     d'Hiver     (syn.     of     Beurre' 

Bruneau),  289 

Bergamotte  de  Darmstadt,  271 
Bergamotte  de  Donauer,  271 
Bergamotte  Double,  271 
Bergamotte  Dussart,  271 
Bergamotte  Eliza  Mathews  (syn.  of  Groom  Prince 

Royal),  403 
Bergamotte  Espe'ren,  271;  parent  of  Beurre'  Henri 

Courcelle,    297;    Bergamotte   la   Gantoise,    272; 

President  Barabe",  508 
Bergamotte    d'Esperen,    parent    of    Frau    Louise 

Goethe,  389 
Bergamotte  d'Esperen  (syn.  of  Bergamotte  Espe'ren), 

271 

Bergamotte  Espe'ren  Souvenir  de  Plantieres,  271 
Bergamotte  d'Et<5,  271 
Bergamotte  d'ete  de   Kraft   (syn.  of  Kraft  Sommer 

Bergamotte),  438 
Bergamotte  d'6t6  de  Lubeck,  272 
Bergamotte  Fertile,  272 

Bergamotte  Fortune'e,  parent  of  Le  Lecher,  444 
Bergamotte  Fortunee  (syn.  of  Fortune'e),  387 
Bergamotte  la  Gantoise,  272 
Bergamotte  Heimbourg,  272 
Bergamotte  He>ault,  272 
Bergamotte  Hertrich,  272 
Bergamotte-d'Hiver  de  Furstenzell,  273 


Bergamotte  d'Hollande,  273 

Bergamotte  Jars,  273 

Bergamotte  de  Jodoigne,  273 

Bergamotte  Klinkhardt,  273 

Bergamotte  Laffay,  273 

Bergamotte  Leseble,  273 

Bergamotte  Liabaud,  274 

Bergamotte  Mico,  274 

Bergamotte  de  Millepieds,  274 

Bergamotte  Nicolle,  274 

Bergamotte  CEuf  de  Cygne,  274 

Bergamotte  d'Oisan,  274 

Bergamotte  de  Parthenay,  274 

Bergamotte  Picquot,  275 

Bergamotte  Ploskui,  275 

Bergamotte  Poiteau,  275 

Bergamotte  Pomme,  275 

Bergamotte  du  Quercy,  275 

Bergamotte  Reinette,  275 

Bergamotte  de  Roe  (syn.  of  Roe  Bergamot),  522 

Bergamotte  de  Rouen,  276 

Bergamotte  Rouge,  275 

Bergamotte  Rouge  de  Mayer,  276 

Bergamotte  Sageret,  276 

Bergamotte  Sanguine,  276 

Bergamotte  Sannier,  276 

Bergamotte  Sapieganka  (syn.  of  Sapieganka),  541 

Bergamotte  Silvange,  276 

Bergamotte  de  Souchait,  276 

Bergamotte  de  Soulers,  277 

Bergamotte  de  Stryker,  277 

Bergamotte  Suisse  (syn.  of  Bergamote  d'Automne 

Panache'e),  269 
Bergamotte  Suisse  Rond,  277 
Bergamotte  Tardive  Collette,  277 
Bergamotte  Tardive  de  Cansel  (syn.  of  Gansel  Late 

Bergamot),  391 
Bergamotte  Thuerlinckx,  277 
Bergamotte  de  Tournai,  277 
Bergamotte  de  Tournay,  278 

Bergamotte  von  Vezouziere  (syn.  of  Vezouziere),  571 
Bergamotte  Volltragende,  278 
Bergamotte  Welbeck  (syn.  of  Welbeck  Bergamot),  577 
Bergbirne,  278 
Bergen,  278 

Bergen,  Cornelius,  orig.  of  Island,  425 
Berlaimont,  278 
Bernard,  278 
Berriays,  278 

Bertrand  Guinoisseau,  278 
Berzelius,  279 
Besi  de  Caen,  279 
Besi  de  Caffoy,  279 
Besi-Car&me,  279 

Besi  de  Chaumontel  (syn.  of  Chaumontel),  335 
Besi  Dubost,  279 

Besi  de  I'Echasserie  (syn.  of  Echasserie),  374 
Besi  Espe'ren,  279 
Besi  Gamier  (syn.  of  Gamier),  392 
Besi  Goubault,  279 
Besi  de  Grieser  de  Bohmerkirsch,  279 


THE    PEARS   OF   NEW   YORK 


603 


Besi  d'Hery,  280 

Besi  Incomparable  (syn.  of  Besi'  Sans  Pareil),  281 

Besi  Liboutton,  280 

Besi  de  Mai,  280 

Besi  de  Moncondroiceu,  280 

Besi  de  Montigny,  280 

Besi  de  la  Motte,  280 

Besi  de  Naghin,  281 

Besi  de  la  Pierre,  281 

Besi  de  Quessoy,  281 

Besi  de  Saint-Waast,  281 

Besi  Sans  Pareil,  281 

Besi  Sanspareil  (syn.  of  Besi  Sans  Pareil),  281 

Besi  Tardif,  281 

Besi  de  Van  Mons,  282 

Besi  des  Veterans,  282 

Besi  de  Vindre,  282 

Besi  de  Wutzum,  282 

Bessard-Duparc,  orig.  of  Madame  Duparc,  457 

Bessemianka,  282 

Best  Favorite,  282 

Bettina,  282 

Betzelsbirne,  283 

Betzy,  283 

Beurr£  Ad.  Papeleu,  283 

Beurr6  Adam,  283 

Beurr6  d'Adenaw,  283 

Beurr6  Alexandrc  Lucas,  283 

Beurre  Alexandre  Lucas  (syn.  of  Alexander  Lucas), 

240 

Beurr<5  Allard,  283 
Beurr6  Amand6,  283 
Beurr6  d'Amanlis,  283 
Beurre  Ananas,  284 
Beurr<S  d'Angleterre,  284 
Beurr6   d'Anjou,    127;    parent   of   Huggard,    421; 

place  in  commercial  pear  culture,  84 
Beurrd  Antoine,  284 
Beurr6  Antoinette,  284 

Beurre  d'Apremont  (syn.  of  Beurr£  Bosc),  130 
Beurr6  Aqualine,  284 
Beurr<§  d'Arcnberg,   129;  confusion  of,  with  Glou 

Morceau,  129 

Beurre  d'Arenberg  (syn.  of  Glou  Morceau),  172 
Beurr6  de  I'Assomption,  284;  parent  of  Souvenir  de 

Gaete,  550 

Beurr£  Andusson,  284 
Beurr£  des  Augustins,  285 
Beurre  Auneniere,  285 
Beurrd  d'Automne  de  Donauer,  28' 
BeumS  d'Avoine,  285 
BeurnS  d'Avril,  285 

Beurre  Bachelier,  285;  parent  of  S.  T.  Wright,  533 
Beurr<5  Backhouse,  285 
Beurre  Bailly,  285 
Betirre  Ballet  Pere,  286 
BeurnS  Baud,  286 
Beurr6  Beauchamp,  286 
Beurr6  Beaulieu,  286 
Beurre  Beaumont  (syn.  of  Beurr6  de  Mortcfontaine), 

301 


Beurre  Beek,  286 

Beurr6  des  Beguines,  286 

BeurnS  Bennert,  286 

Beurr6  Benoist,  287 

Beurre1  Berckmans,  287 

BeurnS  de  Biseau,  287 

Beurr6  Blanc  Dor6,  287 

Beurr6  Blanc  de  Nantes,  287 

Beurr<5  Boisbunel,  287 

Beurre  Bollwiller,  288 

BeurnS  de  Bordeaux,  288 

Beurr<5  Bosc,  130;  parent  of  Harris,  412;  place  of,  in 

commercial  pear  culture,  84 
Beurr6  Bourbon,  288 
Beurr£  de  Breme,  288 
Beun-6  Bretonneau,  288 
Beurr6  de  Brign6,  288 
Beurr6  Bronze^  288 
Beurr^  de  Brou,  288 
Beurre  Brougham,  289 
BeurnS  Bruneau,  289 
Beurr^  de  Bruxelles,  289 
Beurr6  Burnicq,  289 
Beurre  du  Bus,  289 
Beurre  Bymont,  289 
Beurre  de  Caen,  289 
Beurr6  Capiaumont,  289 
Beurr6  Caty,  290 
Beurr^  Caune,  290 

Beurrd  du  Cercle  Pratique  de  Rouen,  290 
Beurr6  du  Champ  Corbin,  290 
Beurr6  Charron,  290 
Beurr6  Chatenay,  290 
Beurr6  Chaudy,  290 
Beurrg  Christ,  290 
Beurr6  Citron,  290 
Beurrd  Clairgeau,  132;  parent  of  Cardinal  Georges 

d'Ambroise,  328;  Huggard,  421;   Louis  Vilmorin, 

451;  Therese  Appert,  562;   place  of,  in  commercial 

pear  culture,  84 
Beurr£  Clotaire,  290 
Beurr6  de  Coit,  291 
Beurr6  Colmar,  291 
Beurr^  Coloma,  291 
Beurr6  du  Comte  Marcolini,  291 
Beurr^  de  Conitz,  291 
Beurr6  Copretz,  291 
Beurre  Curtet  (syn.  of  Lamy),  184 
Beurr£  Dalbret,  291 
Beurr6  Daras,  291 
Beurr6  Daviss,  291 
Beurrd  Defays,  292 
Beurr6  Degalait,  292 
Beurr6  Delannoy,  292 
Beurr^  Delbecq,  292 
BeurnS  Delicat,  292 
Beurr6  Derouineau,  292 
Beurr^    Diel,    133;    parent   of   Jeanne   d'Arc,  429; 

Pierre  Corneille,  499 
Beurr6  Dilly,  292 
Beurrt  Docteur  Pariset,  292 


604 


THE    PEARS   OF   NEW   YORK 


Beurre  Dor£  de  Bilboa  (syn.  of  Golden  Beum5  of 

Bilboa),  398 
Beurre  Doux,  292 
Beurr<5  van  Driessche,  293 
BeurnS  Driessen,  293 
Beurre  Dubuisson,  293 
Beurre  Duhaume,  293 
BeumJ  Dumont,  293 
Beun-6  Dumortier,  293 
Beurre  Dupont,  293 
Beurr6  Duquesne,  293 
Beurr6  Durand,  293 
Beurr6  Duval,  294 

Beurre  Duvivier  (syn.  of  General  Duvivier),  395 
Beurre  d'Ellezelles,  294 

Beurre  d'Enghien  (syn.  of  Beurre  Colmar),  291 
BeurrS  Epine,  294 

Beurre  fcpine  (syn.  of  Colmar  fipine),  343 
BeumS  d'Esperen,  294 
Beurr6  d'Esquelmes,  294 
BeumS  Eugene  Furst,  294 
Beurr6  Fauve  de  Printemps,  294 
Beurr6  Favre,  294 
Beurre  Fenzl,  294 
Beurr6  de  Fevrier,  294 
Beurre  Fideline,  295 
Beurr6  Flon,  295 
Beurr6  Fouqueray,  295 
Beurre  Gambier,  295 
Beurre  Gaujard,  295 
Beurre  van  Geert,  295 
Beurr6  Gendron,  295 
Beurr£  de  Germiny,  295 
Beurr6  de  Gh61in,  296 
Beurr6  Giffard,  134;  parent  of  August  Jurie,  254; 

Fin  Juillet,  382 
Beurr£  Gilles,  296 

Beurr6  Goubault,  296;  parent  of  Fertility,  381 
Beurr6  Graue  Herbst,  296 
Beurr6  Gretry,  296 

Beurr<5  Gris,  296;  parent  of  Cabot,  323 
Beurre-Gris  d'Enghien,  296 
Beurre  Gris  d'&e  (syn.  of  Yat),  586 
Beurre  Gris  d' £te  de  Hollande  (syn.  of  Yat),  586 

Beurre  Gris  d'Hiver    Nouveau   (syn.  of  Beurr(5  de 
Lugon),  300 

Beurr<5  de  Grumkon,  296 

Beurr6  Grumkower,  296 

Beurre  Haffner  (syn.  of  Haffner  Butterbirne),  410 

Beurr6  Hamecher,  297 

Beurr6  d'Hardenpont,   parent  of  Directeur  Tisse- 
rand,  360 

Beurre  d'Hardenpont  (syn.  of  Glou  Morceau),  172 

Beurr6  d'Hardenpont  d'Automne,  297 

Beurr6  Hardy,  135 

Beurr£  Hennau,  297 

Beurr6  Henri  Courcelle,   297;  parent  of  Cardinal 
Georges  d'Ambroise,  328;  Pierre  Curie,  499 

Beurre  Hillereau,  297 

Beurr6  d'Hiver,  297 

Beurr6  d'hiver  de  Dittrich,  297 


Beurrd  d'Hiver  de  Kestner,  297 

Beurr6  de  Hochheim,  297 

Beurr£  Hudellet,  297 

Beurr^  Jalais,  298 

Beurr6  Jean  Van  Geert,  298 

Beurr6  de  Jonghe,  136 

Beurre  Keele  Hall  (syn.  of  Styrian),  554 

Beurr^  Kennes,  298 

Beurre1  Kenrick,  298 

BeurriS  Knight,  298 

Beurr6  Knox,  298 

Beurr6  de  Konick,  298 

Beurr6  Kossuth,  299 

Beurr6  de  Lade,  299 

Beurr6  Lagasse,  299 

Beurr6  Lamoyeau,  299 

Beurr^  Langelier,  299 

Beurr6  de  Lederbogen,  299 

Beurr6  Lefevre,  299 

Beurr^  de  Lenzen,  299 

Beurre  Liebart,  299 

Beurr6  de  Lindauer,  300 

Beurre  Loisel,  300 

Beurr6  de  Longree,  300 

Beurr6  de  Lugon,  300;  parent  of  Casimir,  329 

Beurr^  Luizet,  300 

Beurr6  de  Mans,  300 

Beurre  Mauxion,  300 

Beurr6  Menand,  300 

Beurre  de  Merode  (syn.  of  Doyenn6  Boussock),  152 

Beurr6  Millet,  300 

Beurr6  Moire,  300 

Beurr6  Mondelle,  301 

Beurr6  Monfontaine,  301 

Beurr£  de  Mons,  301 

Beurr6  de  Montgeron,  301 

Beurr6  Morisot,  301 

Beurr6  de  Mortefontaine,  301 

Beurr6  de  Mortillet,  301 

Beurre  Motte,  302 

Beurr6  des  Mouchouses,  302 

Beurr6  de  Naghin,  302 

Beurr£  de  Nantes,  302 

Beurre  de  Nesselrode,  302 

Beurr6  Obozinski,  302 

Beurr6  Oudinot,  302 

Beurre  de  Paimpol,  302 

Beurr6  de  Palandt,  303 

Beurr£  Pauline,  303 

Beurre  Pauline  Delzent,  303 

Beurre  Payen,  303 

Beurr£  Perran,  303 

Beurre  Perrault  (syn.  of  Duchesse  de  Bordeaux),  371 

Beurr6  Philippe  Delfosse,  303 

Beurr6  Pointill6  de  Roux,  303 

Beurr6  de  Popuelles,  303 

Beurre  Preble,  303 

Beurr6  Precoce,  304 

Beurre  Pringalle,  304 

Beurr<5  de  Quenast,  304 

Beurr£  de  Ramegnies,  304 


THE   PEARS   OF   NEW   YORK 


605 


Beurr6  de  Ranee,  304 

Beurr6  Reine,  304 

Beurr6  Richelieu,  304 

Beurre  Robert  (syn.  of  Doyennd  du  Cornice),  153 

BeurrS  Roland,  304 

BeurnS  Romain,  304 

Beurrd  Rome  Gaujard,  305 

Beurr^  Rose,  305 

Beurr6  Rouge  d'Automne,  305 

Beurre  Rouppe  (syn.  of  Easter  Beurrd),  159 

Beurr6  Royal  de  Turin,  305 

Beurr£  de  Saint- Amand,  305 

Beurre  de  Saint  Arnaud,  305 

Beurr<5  Saint-Aubert,  305 

Beurr6  Saint-Francois,  305 

Beurr<5  Saint-Marc,  305 

Beurri.de  Saint-  Nicolas  (syn.  of  Duchesse  d'Orleans), 

156 

Beurr6  Samoyeau,  305 
Beurr6  Scheidweiller,  306 
Beurre  Seutin,  306 
Beurrt  de  Silly,  306 
Beurr6  Six,  306 
Beurr6  Soulange,  306 
Beurr£  Spence,  306 
Beurr6  Stappaerts,  306 
Beurre  Steins,  306 
Beurr£  Sterckmans,  306 
Beurr^  de  Stuttgardt,  307 
Beurr6  Sucr<5,  307 
Beurr6  Superfin,   137;  parent  of  Comte  de  Lam- 

bertye,  346 
Beurrd  Thoury,  307 

Beurre  Thuerlinckx  (syn.  of  Thuerlinckx),  563 
Beurr6  Triguer,  307 
Beurr6  de  Ulm,  307 
Beurr6  Vanille,  307 
Beurr6  Varenne  de  Fenille,  307 
Beurre  Vauban,  307 
Beurre  Vert  d'fite,  307 
Beurre  Vert  Tardif,  308 
Beurre    Vert  de    Tournai   (syn.  of  Bergamotte  de 

Tournai),  277 

Beurre  Vital  (syn.  of  Vital),  574 
Beurre  Wamberchies,  308 
Beurr6  de  Wetteren,  308 
Beurr6  Winter,  308 
Beurre  Witzhumb,  308 
Woronson,  308 
Zotman,  308 
Beyer  Martinsbirne,  308 
Beymont,  308 
Bezi  Blanc,  309 
Bezi  de  Naples,  309 

Bezi  Vaet  (syn.  of  Besi  de  Saint-Waast),  281 
Bezy  de  Caissoy  (syn.  of  Besi  de  Quessoy),  281 
Bidwell,  General,  orig.  of  Kennedy,  434 
Bied-Charreton,  309 
Bierbaumer  Mostbirne,  309 
Big  Productive,  309 
Bijou,  309 


Bill  Campbell,  309 

Binsce,  309 

Birn  von  Fonienay  (syn.  of  Fontenay),  166 

Birne  von  Turschud,  309 

Biseau   d'Hauteville,    A.    de,    orig.   of    Beurre'    de 

Biseau,  287 
Biseau  d'Hauteville,  Chevalier  de,  orig.  of  President 

Watier,  511 
Bishop  Thumb,  309 
Bivort,  Alexandre,  orig.  of  varieties,  237,  241,  264, 

269,  284,  287,  303,  326,  340,  355,  431,  464,  465, 

475.  490.  5".  520,  523,  528,  530,  531,  544,  581; 

work  as  pear  breeder,  19 
Bivort  Zuckerbirne,  309 
Black  Hawk,  310 
Black  Huffcap,  310 
Black  mold  of  pear,  117 
Black  Pear  of  Worcester  (syn.  of  Black  Worcester), 

310 

Black  Sorrel,  310 
Black  Worcester,  310 
Blackeney  Red,  310 
Blanchet,  Claude,  orig.  of  Claude  Blanchet,  340; 

La  France,  440 
Blanquet  Anastere,  310 
Blanquet  Long,  311 
Blanquet  a  Longue  Queue,  311 
Blanquet  Precoce,  311 
Blanquet  de  Saitonge,  311 
Blanquette  de  Toulouse,  31 1 
Bleeker  Meadow,  311 
Blessed,  311 
Blickling,  311 

Blight,  pear,  control  of,  113;  notes  on,  in 
Blight    resistance    of    Pyrus    ovoidea,    81;    Pyrus 

ussuriensis,  78 

Blight  resistant  pear  varieties,  112 
Block,  311 

Block,  A.,  orig.  of  Acme,  237 ;  Block,  31 1 
Blodget,  312 

Blodget,  David,  orig.  of  Blodget,  312 
Bloodgood,  138 

Bloodgood,  James,  introd.  of  Bloodgood,  139 
Bloodgood's  Sommerbirne  (syn.  of  Bloodgood),  138 
Blooming  season  of  pear  varieties,  88 
Blooming  time  of  pears,  notes  on,  87 
Blumenbirne,  312 
Blutbirne,  312 
Bocksbirne,  312 
Bodiker  Dechantsbirne,  312 
Bogenakerin,  312 
Bohmische  fruhe  Jakobsbirne,  312 
Boieldien,  312 
Boisbunel,  orig.  of  varieties,  200,  243,  245,  266,  275, 

278,  287,  290,  295,  324,  344,  347,  349,  361,  366, 

37°.  395.  427.  44°.  45«.  452.  462,  469,  470,  471, 

472,  49L  493.  5°5.  509.  5io,  512,  544.  555.  57° 
Boisselot,  orig.  of  Fortunee  Boisselot,  387 ;  President 

de  la  Bastie,  509;  Professeur  Barral,  514 
Bolarmud,  312 
Bollweiler,  orig.  of  Bollweiler  Butterbime,  312 


6o6 


THE   PEARS   OF   NEW   YORK 


Bollweiler  Butterbirne,  312 

Bologna,  312 

Bonamy  orig.  of  Paul  Bonamy,  492 

Bon-Chretien  d'Auch  (syn.  of  Bon-Chretien  d'Hiver), 

3'4 

Bon-Chretien  d'Auch  (Calvel),  312 

Bon-Chretien  d'Automne,  313 

Bon-Chretien  Bonnamour,  313 

Bon-Chretien  de   Bruxelles    (syn.   of   Bon-Chretien 

Fondant),  313 

Bon-Chretien  d'Espagne,  313 
Bon-Chretien  d'ete,  313 
Bon-Chretien  Fondant,  313 
Bon-Chretien  Fred  Baudry  (syn.  of  Baudry),  261 
Bon-Chretien  Frederic  Baudry,  313 
Bon-Chretien  d'Hiver,  314 
Bon-Chretien  d'Hiver  Panache,  314 
Bon-Chretien  Mathieu  Joseph  Lamarche,  314 
Bon-Chretien  de    Nikita   (syn.   of  Nikitaer  Grime 

Herbst-Apothekerbirne),  482 
Bon-Chretien  Prevost,  314 
Bon-Chretien  de  Ranee  (syn.  of  Beurre  de  Ranee), 

3°4 

Bon-Chretien  du  Rhin  d'Automne,  314 

Bon-Chretien  Ricchiero,  314 

Bon-Chretien  Vermont,  315 

Bon-Chretien  de  Vernois,  315 

Bon-Chretien  de  Vernois  (syn.  of  Flemish  Bon- 
Chretien),  382 

Bon-Chretien  Williams'  (syn.  of  Bartlett),  124 

Bon  Gustave,  315 

Bon  Parent,  315 

Bon-Roi-Rene,  315 

Bon  Vicaire,  315 

Bonne  d'Anjou,  315 

Bonne- Antonine,  315 

Bonne  de  Beugny,  316 

Bonne  Carmelite,  316 

Bonne  de  la  Chapelle,  316 

Bonne  Charlotte,  316 

Bonne-Ente  (syn.  of  White  Doyenne),  228 

Bonne  d'Ezee,  316 

Bonne  de  Jalais,  316 

Bonne-Jeanne,  316 

Bonne  Louise  d'Avranches  (syn.  of  Louise  Bonne  de 
Jersey),  193 

Bonne  de  Malines,  parent  of  Leger,  444 

Bonne  de  Malines  (syn.  of  Winter  Nelis),  232 

Bonne  Sophia,  316 

Bonne  de  Soulers  (syn.  of  Bergamotte  de  Soulers), 
277 

Bonne  Thdrese,  317 

Bonne  des  Zoes,  317 

Bonnefond,  orig.  of  Madame  Bonnefond,  456 

Bonnefoy,  orig.  of  Doyenne  Nerard,  368;  Madame 
filisa  Dumas,  457 

Bonners,  317 

Bonneserre  de  Saint-Denis,  317 

Bonnet,  orig.  of  Beurre  Hardy,  136;  Lesbre,  447 

Bonnet  Zuckerbirne,  317 

Bordeaux  (syn.  of  Duchesse  de  Bordeaux),  371 


Bordine  Musk,  317 

Borers  on  pear,  120 

Bosc,  introd.  of  Styrian,  554 

Base  (syn.  of  Beurre  Bosc),  130 

Base's  Butterbirne  (syn.  of  Beurre  Bosc),  130 

Base's  Flaschenbirne  (syn.  of  Beurre  Bosc),  130 

Boston  (syn.  of  Pinneo),  499 

Botany,  structural,  of  pear,  58 

Bouchamp,  317 

Boucqueau,  Albert,  orig.  of  Fondante  Albert,  383 

Boucquia,  317 

Bouet,  Henri,  orig.  of  Henri  Bouet,  415 

Bourdon  de  Roi,  317 

Boussock  (syn.  of  Doyenne  Boussock),  152 

Boutoc,  317 

Bouvert  Musque  (syn.  of  Parfum  d'Hiver),  490 

Bouvier,  Simon,  orig.  of  varieties,  184,  240,  241,  315, 
318,  328,  343,  355,  356,  378,  416,  426,  446,  545, 
546,  565,  568;  work  as  pear  breeder,  19 

Bouvier  d'Automne,  318 

Bouvier  Bourgmestre,  318 

Bouviers  Herbstbirne,  318 

Bouzin,  Norbert,  orig.  of  Doyenne  de  Ramegnies, 

369 

Bowdoin,  318 

Bowne  Winter  Russet,  318 

Boy  ken  June,  318 

Braconot,  318 

Brandes,  318 

Brandy  wine,  140 

Braunrote  Speckbirne,  318 

Braunrothe  Friihlingsbirne,  319 

Braunrothe  Sommerrusselet,  319 

Brederode,  319 

Breeding  pears,  Van  Mons'  theory  of,  1 8 

Bremer  Butterbirne,  319 

Brewer,  319 

Brewster,  319 

Brialmont,  319 

Brielsche  Pomeranzenbirne,  319 

Briffaut,  319 

Briffaut,  orig.  of  President  Payen,  510 

Brinckie,  Dr.  W.  D.,  orig.  of  Catherine  Gardette, 
330;  Edward  Seedling  St.  Germain,  375;  Presi- 
dent Pel  ton,  509;  Wilmington,  582 

Brindamour,  320 

Bringewood,  320 

British  Queen,  320 

Brockworth  Park  (syn.  of  Bonne  d'Ezee),  316 

Broncirte  Winterbirne,  320 

Bronx,  320 

Bronzee  Boisselot,  320 

Bronzee  d'Enghien,  320 

Brookline,  320 

Broom  Park,  320 

Brough  Bergamot,  320 

Brown,  Samuel,  orig.  of  Sam  Brown,  539 

Brown  Beurre  (syn.  of  Beurre  Gris),  296 

Brown-Blotch  of  pear,  116 

Bruant,  introd.  of  Figueira,  382;  orig.  of  Com- 
mandant Belaieff,  345 


THE    PEARS   OF   NEW   YORK 


607 


Bruce,  A.  L.,  orig.  of  Alamo,  240 

Bruderbirne  (syn.  of  Pound),  208 

Brugmans,  321 

Brumbirne,  321 

Brune  MinSme,  321 

Brunet,  321 

Brusseler  Herbstbergamotte,  321 

Briissler  Zuckerbirne  (syn.  of  Sucre'e  Van  Mons),  555 

Brute  Bonne,  321 

Bryan,  Edwards,  321 

Bryant,  mention  of  fruits  in  California  by,  54;  orig. 

of  Cedarmere,  331 

Brymer,  Col.,  introd.  of  Santa  Claus,  540 
Buchanan,  321 

Buchanan,  Isaac,  orig.  of  Buchanan,  321 
Buckman,  Benjamin,  orig.  of  Timpling,  563 
Bud-moth  on  pear,  120 
Budd,  J.  L.,  introd.  of  Russian  pears,  56;  orig.  of 

Gibb,  396 
Buffalo,  321 

Buffam  (syn.  of  Buffum),  141 
Buffum,  141 
Bugiarda    (syn.    of   Bon-Chretien   Fondant),    313; 

(fipine  d'fite),  377 

Buneau,  Jules,  orig.  of  Marie  Jallais,  464 
Bunte  Mannabirne,  321 
Buntebirne,  321 

Burbank,  Luther,  orig.  of  Test,  560 
Burchardt,  Judge,  orig.  of  Malvoisie  de  Landsberg, 

461 

Burchardt  Butterbirne,  322 
Buree  Winter,  322 
Burgoyne,  322 
Burkett,  322 
Burlingame,  322 

Burlingame,  Mrs.,  orig.  of  Burlingame,  322 
Burnett,  322 

Burnett,  Joel,  orig.  of  Burnett,  322 
Burton,  R.  E.,  orig.  of  Ulatis,  567 
Butt  Pear,  322 
Butterartige  Bergamotte,  322 
Butterbirne    von   Saint- Nicolas    (syn.    of   Duchesse 

d'Orleans),  156 

Buttner  Sachsische  Ritterbirne,  322 
Cabot,  323 

Cabot,  J.  S.,  orig.  of  Cabot,  323 
Cadeau,  323 
Cadet  de  Vaux,  323 
Caen  de  France,  323 
Caesar,  323 

Caillot  (syn.  of  Naquette),  480 
Caillot  Rosat  (English),  323 
Caillot  Rosat  (French),  323 
Calbasbirn,  324 
Calebasse,  324 

Cakbasse  Abbe  Fetel  (syn.  of  Abbe  FfStel),  236 
Calebasse  d'Anvers,  324 
Calebasse  de  Bavay,  324 
Calebasse  Boisbunel,  324 
Calebasse  Bosc,  324 
Calebasse  Delvigne,  325 


Calebasse  d'fit6,  325 

Calebasse  Fondante,  325 

Calebasse  Grosse  (syn.  of  Van  Marum),  569 

Calebasse  d'Hiver,  325 

Calebasse  Kicks,  325 

Calebasse  Leroy,  325 

Calebasse  Oberdieck,  325 

Calebasse  d'Octobre,  326 

Calebasse  princesse    Marianne    (syn.    of    Princesse 

Marianne),  513 
Calebasse  Rose,  326 
Calebasse  Tougard,  326 
Calebasse  Verte,  326 
Calhoun,  326 

California,  first  commercial  pear  orchard  in,  54 
Caliorosa,  326 
Caliroa  cerasi  on  pear,  119 
Calixte  Mignot,  326 

Galliot  (syn.  of  Caillot  Rosat  (French)),  324 
Calvillebirne,  326 
Calvin,  326 
Camak,  326 

Camak,  J.,  orig.  of  Camak,  326 
Cambaceres,  327 
Camerling,  327 
Camille  de  Rohan,  327 
Camperveen  (syn.  of  Kamper- Venus),  433 
Canandaigua,  327;  parent  of  Ontario,  202 
Canners  Japan  (syn.  of  Japan  Golden  Russet),  428 
Canning,  327 
Canning  pears,  109 
Canourgues,  327 
Cantelope,  327 
Canton,  327 

Capeinick,  orig.  of  Duchesse  de  Brabant,  372 
Capiaumont,  orig.  of  Beurr6  Capiaumont,  289 
Capsheaf,  328 
Capucine  Van  Mons,  328 
Carasi,  328 

Carcas,  orig.  of  Roux  Carcas,  532 
Cardinal  Georges  d'Ambroise,  328 
Cardinale  (syn.  of  Amiral),  244 
Carleton,  328 
Carmel,  328 
Carminbime,  328 
Caroline  Hogg,  328 
Carpocapsa  pomonella  on  pear,  118 
Carriere,  329 
Cartheurserbirne,  329  " 
Case,  William,  orig.  of  Mary  (Case),  467 
Casimir,  329 

Cassante  du  Cornice,  329 
Cassante  de  Mars,  329 
Cassel,  329 

Cassel  Nurs.  Co.,  introd.  of  Cassel,  329 
Casser,  orig.  of  Columbia,  344 
Casserule  (syn.  of  Poire  de  Casserole),  502 
Cassolette,  329 
Cassolette  (Knoop),  329 
Castelain,  Florimond,  orig.  of  CasteUine,  330 
Castelline,  330 


6o8 


THE   PEARS   OF   NEW   YORK 


Catch  crops  for  pear  orchards,  102 

Caterpillars  on  pear,  1 20 

Catherine  Gardette,  330 

Catherine  Lambre',  330 

Catherine  Royal,  330 

Catillac,  330 

Catinka,  330 

Cato,  mention  of  pear  by,  7 

Cauwenberghe,  Li<§vin  Van,  orig.  of  Henriette  Van 

Cauwenberghe,  416 
Cavaignac,  330 
Cavelier  de  la  Salle,  331 
Cecil,  Mrs.  Evelyn,  mention  of  pears  by,  31 
Cedarmere,  331 
Cels  Butterbirne,  331 
Century,  331 

Cephalothecium  roseum,  cause  of  pink-rot  of  pear,  117 
Cerise  Brune,  331 
Cerise  Double,  331 
Cerruttis  Durstlosche,  331 
Certeau,  331 
Certeau  d'Automne,  331 
Certeau  d'fit6,  331 
Certeau  d'Hiver,  332 
Cesile,  332 

Chaenomeles,  relationship  of,  to  pear,  57 
Chaigneau,  332 
Chair-a-Dame,  332 
Chalk  (syn.  of  Crawford),  350 
Chambers  (syn.  of  Early  Harvest),  158 
Chambrette,  Marquis,  introd.  of  Virgouleuse,  573 
Chamness,  332 

Chamness,  orig.  of  Chamness,  332 
Champ  Riche  d'ltalie,  332 
Champagner  Bratbirne,  333 
Chancelier  de  Hollande,  333 
Chancellor,  333 

Chancellor,  orig.  of  Chancellor,  333 
Chantry,  333 
Chaploux,  333 
Chapman,  333 
Chaptal,  333 

Charlemagne,  promotion  of  pear  culture  by,  12 
Charles  Bivort,  333 
Charles  Cogne'e,  334 
Charles  Ernest,  334 
Charles  Frederickx,  334 
Charles  de  Guelin,  334 
Charles  Smet,  334 
Charles  van  Hooghten,  334 
Charles  Van  Mons,  334 
Charli  Basiner,  334 
Charlotte  de  Brouwer,  334 
Charlotte  de  Roucourt,  335 
Charnock,  335 

Charon,  orig.  of  Beurr6  Charon,  290 
Chat  Brule,  335 

Chatenay,  Pierre,  orig.  of  Beurr<§  Chatenay,  290 
Chattanooga,  335 
Chaudfontaine,  335 
Chaudy,  orig.  of  Madame  Chaudy,  456 


Chaumontel,  335;  parent  of  Chaumontel  Gras,  335 

Chaumontel  Gras,  335 

Chaumontel  Swan  Egg,  336 

Chaumontelle  d'e'te',  336 

Chelmsford,  336 

Cher  a  Dames  (Knoop),  336 

Cherroise,  336 

Chesill,  336 

Chesneau,  discov.  of  Fondante  de  la  Roche,  385 

Chevreau,  Arthur,  orig.  of  Arthur  Chevreau,  253 

Chilton,  336 

China,  336 

Chinese  Pear.     (See  Pyrus  serotina) 

Chinese  Sand  (syn.  of  Sha  Lea),  545 

Chio,  337 

Choak-pear,  337 

Choisnard,  337 

Cholwell,  337 

Christmas,  337 

Christmas  Beurre',  337 

Church,  337 

Churchill,  Mrs.,  orig.  of  Alexander,  240 

Chypre,  337 

Cincincis,  338 

Cincincis  Seedling,  338 

Cinquantieme  anniversaire,  338 

Cire,  338 

Cit^  Gomand,  338 

Citrina,  338 

Citron,  338 

Citron  des  Carntes  (syn.  of  Madeleine),  195 

Citron  d'Hyver,  339 

Citron  de  Saint  Paul,  339 

Citron  de  Sierentz,  339 

Citronnee,  339 

Clairgeau,  Pierre,  orig.  of  Beurre'  Clairgeau,  132 

Clairgeau  (syn.  of  Beurr(5  Clairgeau),  132 

Clairgeau 's  Butterbirne  (syn.  of  Beurr6  Clairgeau), 

132 

Clap,  339 

Clap,  William,  orig.  of  Clap,  339 
Clapp,  F.  &  L.,  orig.  of  Newhall,  481 ;  Nicholas,  481 
Clapp,    Lemuel,    orig.    of   Dorset,    149;    Frederick 

Clapp,  169;  Harris  (Massachusetts),  412 
Clapp,   Thaddeus,   orig.   of   Clapp    Favorite,    143; 

Sarah,  541 
Clapp  Favorite,  142;  parent  of  Tolstoy,  564;  place 

of,  in  commercial  pear  culture,  84 
Clapp  No.  22  (syn.  of  Frederick  Clapp),  169 
Clapp's  Favourite  (syn.  of  Clapp  Favorite),  142 
Clapp' s  Liebling  (syn.  of  Clapp  Favorite),  142 
Clara,  339 
Clara  Durieux,  339 
Claretenbirne,  339 
Clark,  339 
Clarksville,  340 
Claude  Blanchet,  340 
Claude  Mollet,  340 
Clay,  340 

Clean  culture  versus  sod  for  pear  orchards,  102 
Cl£mence  de  Lavours,  340 


THE    PEARS   OF   NEW   YORK 


609 


Cleinence  van  Rumbeck,  340 

Cldment  Bivort,  340 

Clementine,  340 

Climate  adapted  to  pear  culture,  85 

Climate  of  America  uncongenial  to  pears,  38 

Clinton,  340 

Clion  (syn.  of  Vicar  of  Winkfield),  227 

Cloche  de  Wittenberg,  340 

Clot,  orig.  of  Beurre'  Clotaire,  290 

Cludius,  orig.  of  Hildesheimer  Spate  Sommerbirne, 

418 

Codling  moth  on  pear,  118 
Cceur-de-Boeuf  (syn.  of  Ochsenherz),  484 
Coit,  Colonel,  orig.  of  Beurre'  de  Coit,  291;  Coit 

Beurr^,  340 
Coit  Beurre1,  340 
Cold  resistant  pears,  86 
Cold  storage  of  pears,  109 
Cole,  341 
Cole  Winter,  341 

Colland,  Jean,  orig.  of  Triomphe  de  Vienne,  566 
Collins,  341 
Colmar,  341 
Colmar  d'Alost,  341 
Colmar  d'Arenberg,  341 
Colmar  Artoisenet,  341 
Colmar  d'Automne  Nouveau,  342 
Colmar  Bretagne,  342 
Colmar  Charni,  342 
Colmar  Daras,  342 
Colmar  Delahaut,  342 
Colmar  Demeester,  342 
Colmar  Dewez,  342 
Colmar  Epine,  342 
Colmar  d'fite',  343 
Colmar  Flotow,  343 
Colmar-Hirondelles,  343 

Colmar  des  Invalides  (syn.  of  Colmar  Van  Mons),  344 
Colmar  de  Jonghe,  343 
Colmar  de  Mars,  343 
Colmar  du  Mortier,  343 
Colmar  Navez,  343 
Colmar  Neill,  344 
Colmar  Sirand,  344 
Colmar  Van  Mons,  344 
Colmart,  344 
Coloma,  Count  de,  orig.  of  Beurre'  Coloma,  291; 

Coloma  Carmeliterbirne,  344;  Reine  des  Poires, 

519;  Supreme  Coloma,  557 
Coloma  Carmeliterbirne,  344 

Coloma' s  Herbst  Butterbirne  (syn.  of  Urbaniste),  224 
Colonel  Wilder,  143 
Colorado  Seedless,  344 
Colored  de  Juillet,  344 
Columbia,  144 

Columbia  (syn.  of  Barseck),  260 
Comet  (syn.  of  Lawson),  186 
Cometbirne  (syn.  of  Lawson),  186 
Cornice  (syn.  of  Doyenn6  du  Cornice),  153 
Cornice  Horticole,  originator  of  Doyenne1  du  Cornice, 

154 

39 


Commandant  Belaieff,  345 

Commercial  varieties  of  pears,  84;  in  New  York,  101 

Commissaire  Delmotte,  345 

Commodore,  345 

Compotbirne,  345 

Compote  d'fite',  345 

Comprette,  345 

Comstock,  345 

Comte  Canal  de  Malabaila,  345 

Comte  de  Chambord,  345 

Comte  d'Egmont,  346 

Comte  de  Flandres,  346 

Comte  de  Lambertye,  346 

Comte  de  Lamy  (syn.  of  Lamy),  184 

Comte  Lelieur,  346 

Comte  de  Meladore,  346 

Comte  de  Morny,  346 

Comte  de  Paris,  346 

Comtesse  d'Alost,  346 

Comtesse  de  Chambord,  346 

Comtesse  Clara  Frijs,  347 

Comtesse  de  Grailly,  347 

Comtesse  de  Paris,  347 

Condorcet,  347 

Conference,  347 

Congres  de  Gand,  347 

Congres  Pomologique,  347 

Conkleton,  348 

Conklin,  348 

Connecticut,  348 

Conseiller  de  Hollande,  348 

Conseiller  Ranwez,  348 

Constant,  Thomas,  orig.  of  Sudduth,  220 

Constant  Claes,  348 

Constitutional  characters  of  pear-trees,  59 

Cooke,  348 

Cooke,  Elijah,  orig.  of  Beurr^  Preble,  303 

Coolidge,  D.  W.,  introd.  of  Winter  Bartlett,  231 

Copia,  348 

Coppiers,  orig.  of  Vice- President  Coppiers,  572 

Cordus,  discussion  of  pears  by,  2O 

Comelie  Daras,  348 

Cornemuse,  348 

Cornewell,  349 

Cost  of  growing  pears,  no 

Coter,  349 

Coule-Soif  de  Cerutti,  349 

Courte-queue  d'Automne,  349 

Courte-queue  d'Hiver,  349 

Cousin  Blanc,  349 

Couteau,  349 

Coxe,  experimental  orchards  of,  52;  first  American 

pomology  by,  52 
Craig,  349 

Craig  Favourite,  350 
Crassane,   350;    parent  of   Boieldien,    312;    Lydie 

Thie'rard,  454 
Crassane  Libotton,  350 
Crassane  du  Mortier,  350 
Crawford,  350 
Crawford,  N.  W.,  orig.  of  Carmel,  328 


6io 


THE   PEARS  OF  NEW  YORK 


Crede  kegelformige  Zuckerbirne,  350 

Crede  Sommermsselet,  350 

Crescenzi,  discussion  of  pear  by,  1 1 

Crisco,  351 

Crisco,  Robert,  orig.  of  Crisco,  351 

Crnivka,  351 

Crocker,  351 

Croft  Castle,  351 

Crosby,  J.  W.,  orig.  of  Redfield,  518 

Cross,  351 

Cross,  orig.  of  Cross,  351 

Crouch,  351 

Crow,  351 

Crown-gall  on  pear,  116 

Cuissard  and  Barret,  orig.  of  Madame  Cuissard,  456 

Cuisse  Madame,  parent  of  Windsor,  583 

Cuisse  Madame  (syn.  of  Jargonelle  (French)),  178 

Cullem,  351 

Culture,  pear,  notes  on,  83 

Cumberland,  351 

Cure  (syn.  of  Vicar  of  Winkfield),  227 

Cur<5  d'Oleghem,  352 

Curlefs  Buttertrirne  (syn.  of  Lamy),  184 

Cushing,  352 

Gushing,  Col.  Washington,  orig.  of  Cushing,  352 

Cydonia,  relationship  of,  to  pear,  57 

Czernowes,  352 

D'Amboise,  352 

D'Ane  (syn.  of  Langbirne),  441 

D'Aout  Alkmande  (syn.  of  Deutsche  Augustbirne), 

358 

D'Arad,  352 
D'Auch,  352 
D'CEuf,  352 
Daimyo,  353 
Dallas,  353 
Dame,  353 
Dame-verte,  353 
Dana,  Francis,  orig.  of  varieties,  146,  238,  244,  255, 

380,  388,  396,  455,  466,  509,  545 
Dana  Hovey,  146;  parent  of  Luola,  454 
Dana's  Hovey  (syn.  of  Dana  Hovey),  146 
Dana's  No.  16  (syn.  of  Dana  Hovey),  146 
Danas  Hovey  (syn.  of  Dana  Hovey),  146 
Daras  de  Naghin,  orig.  of  varieties,  242,  250,  260, 

268,  269,  296,  324,  335,  342,  347,  348,  392,  396, 

418,  424,  429,  444,  446,  458,  459,  463,  464,  492, 

493.  517.  527.  550,  559.  565 
Darimont,  353 
Darlington,  353 
Dathis,  353 

Dauvesse,  orig.  of  Esther  Comte,  378 
David,  353 
David  d'Angers,  353 
Davis,  354 

Davis,  orig.  of  Davis,  354;  Gold  Nugget,  399 
De  Bavay  (syn.  of  Autumn  Colmar),  256 
De  Cerciaux,  354 
De  Chasseur,  354 
De  Croixmare,  354 
De  Duvergnies,  354 


De  la  Farge,  A.,  orig.  of  Belle  et  Bonne  de  la  Pierre, 
263;  Besi  de  la  Pierre,  281;  Citron  de  Saint  Paul, 

339 

De  Fer,  354 

De  Fosse,  354 

De  Jonghe,  J.,   introd.  of  varieties,  450;  orig.  of 

varieties,  261,  280,  292,  334,  343,  348,  370,  447, 

522;  work  of,  as  pear  breeder,  19 
De  Jonghe's  Butterbirne  (syn.  of  Beurr6  de  Jonghe) 

136 

De  Lamartine,  355 

De  Longueval,  orig.  of  Louise  Bonne  de  Jersey,  193 
De  Louvain,  355 

De  Nelis,  work  of,  as  pear  breeder,  19 
De  Pretre,  355 

De  Quentin  (syn.  of  Rousselet  Saint-Quentin),  530 
De  Rachinquin,  355 

De  Serres,  discussion  of  the  pear  by,  14 
De  Tongres  (syn.  of  Durandeau),  373 
Dearborn,  147 
Dearborn,  Gen.  H.  A.  S.,  biography  of,  147;  orig. 

of  Dearborn,  147 

Dearborn's  Seedling  (syn.  of  Dearborn),  147 
Dechantsbirne    von    Alenfon     (syn.     of     Doyenne1 

d'Alencon),  150 
Defays,    Frangois,    orig.    of   Beurre1    Defays,    292; 

Doyenne1  Defays,  366 

Degaud,  Isidore,  orig.  of  Delices  de  Froyennes,  356 
Dehove,  Francois,  orig.  of  Rondelet,  523 
Delannoy,  Alexandre,  orig.  of  Beurre'  Delannoy,  292 
Delcange,  355 

Delices  d'Angers  (syn.  of  Fondante  du  Panisel),  385 
Delices  de  la  Cacaudiere,  355 
Delices  de  Charles,  355 
Delices  de  Chaumont,  356 
Delices  Everard,  356 
Delices  de  Froyennes,  356 
Delices  d'Hardenpont,  356 
Delices  d'Hardenpont  d'Angers  (syn.  of  Fondante 

du  Panisel),  385 
Delices  d'Hiver,  356 
Delices  de  Huy,  356 
Delices  de  Jodoigne,  356 
Delices  de  Ligaudieres,  356 
Delices  de  Lovenjoul,  356 
Delices  de  la  Meuse,  357 
Delices  de  Naghin,  357 
Delices  de  Saint-Me'dard,  357 
Delices  de  Tirlemont,  357 
Delicieuse  de  Grammont,  357 
Delicieuse  de  Swijan,  357 
Delisse,  357 
Delpierre,  357 
Delporte  Bourgmestre,  357 
Democrat,  357 

Demoiselle  (syn.  of  Vigne),  572 
Demorest,  357 
Dempsey,  357 
Denis  Dauvesse,  358 

Derouineau,  orig.  of  Beurr£  Derouineau,  292 
Dervaes  Bros.,  orig.  of  Bergamotte  la  Gantoise,  272 


THE   PEARS  OF  NEW  YORK 


611 


Des  Chartreux,  358 

Des  Chasseurs  (syn.  of  Poire  des  Chasseurs),  502 

Des  Chevriers  de  Stuttgardt  (syn.  of  Rousselet  de 

Stuttgardt),  531 
Des  Deux  Soeurs,  358 
Deschamps,  Monseigneur,  orig.  of  BeurnS  d'Aren- 

berg,  129 

Description  blank  for  pear,  opposite  68 
Desir6  Cornelis,  358 
Desportes,   Francois,   orig.   of  Doyennd  Downing, 

366 

Dessauer  Weissbirne,  358 
Deutsche  Augustbirne,  358 
Deutsche  Glasbirne,  358 
Deutsche  Kummelbirne,  358 
Deutsche  Muskateller,  358 
Deux  Fois  I' An  (syn.  of  Honey),  420 
Deux  Tetes,  359 
Devergnies,  359 

Devergnies,  orig.  of  Devergnies,  359 
Dewey,  359 
Dhommee,  359 

Diamant-peer  (syn.  of  Gansel  Bergamot),  391 
Dickerman,  359 
Dickinson,  orig.  of  Eureka,  379 
Diego,  359 

Diet  (syn.  of  Beurr<5  Diel),  133 
Diel's  Butterbirne  (syn.  of  Beurrd  Diel),  133 
Dienstbotenbirne,  359 
Dieudonnd  Anthoine,  359 
Dikeman  (syn.  of  Dickerman),  359 
Diller,  360 

Dilly,  V.,  orig.  of  Beurrd  Dilly,  292 
Diman,  360 

Dion,  orig.  of  Belle  Guerandaise,  264 
Directeur  Alphand,  360 
Directeur  Hardy,  360 
Directeur  Tisserand,  360 
Directeur  Varenne,  360 
Dirkjes  Peer,  360 
Diseases  of  the  pear,  no 
Dix,  360 

Dix,  Madame,  orig.  of  Dix,  360 
Dixie,  360 
Doat,  361 

Doat,  orig.  of  Doat,  361 
Docteur  Andry,  361 
Docteur  Benit,  361 
Docteur  Bourgeois,  361 
Docteur  Bouvier,  361 
Docteur  Capron,  361 
Docteur  Chaincau,  361 
Docteur  Delatosse,  361 
Docteur  Gromier,  361 
Docteur  Joubcrt,  361 
Docteur  Jules  Guyot  (syn.  of  Guyot),  173 
Docteur  Koch,  361 
Docteur  Lentier,  362 
Docteur  Lindley,  362 
Docteur  Meniere,  362 
Docteur  Nelis,  362 


Docteur  P.  Bruzon,  362 
Docteur  Pariset,  362 

Docteur  Pigeaux,  362 

Docteur  Rheder  (syn.  of  Reader),  211 

Docteur  Trousseau,  362 

Doctor  Bachmann,  362 

Doctor  Engelbrecht,  363 

Doctor  Hogg  Bergamot,  363 

Doctor  Hoskins,  363 

Doctor  Howe,  363 

Dr.  Jules  Guyot,  173 

Doctor  Reeder  (syn.  of  Reeder),  211 

Doctor  Turner,  363 

Dodge,  363 

Dodoens,  mention  of  pear  varieties  by,  16 

Doktorsbirne,  363 

Donatienne  Bureau,  363 

Dones,  363 

Donville,  363 

Doppelte  Philippsbirne  (syn.  of  Doyennd  Boussock), 
152 

Doppelttragende  gelbe  Muskatellerbime,  364 

Dorell  Herbst  Muskateller,  364 

Dorlain,  orig.  of  Saint  Ghislain,  536 

Dorothee  Nouvelle,  364 

Dorothee  Royale  Nouvelle,  364 

Dorr,  364 

Dorschbirne,  364 

Dorset,  149 

Dosoris,  364 

Double  d'Automne,  364 

Double  Blossom  (syn.  of  Double-Fleur),  364 

Double-Fleur,  364 

Double  de  Guerre,  365 

Double- Plouvier,  365 

Double  Rousselet,  365 

Douglas,  150 

Douillard,  orig.  of  Alexandrine  Douillard,  241 

Dow,  365 

Downer,  Samuel,  introd.  of  Andrews,  246 

Dowler,  365 

Downton,  365 

Doyen  Dillen,  365 

Doyenne  (syn.  of  White  Doyenne),  228 

Doyennd   d'Alencon,    150;    parent  of    Bergamotte 
Tardive  Collette,  277;  Pierre  Curie,  499 

Doyenn<5  Bizet,  365 

Doyenne  Blanc  (syn.  of  White  Doyenne),  228 

Doyennd  Blanc  Long,  366 

Doyenne  Boisnard,  366 

Doyennd  Boisselot,  366 

Doyennd  de  Bordeaux,  366 

Doyenne    Boussoch    (syn.   of    Doyennd    Boussock), 
152 

Doyennd  Boussock,   152;  parent  of  Fondante  des 
Emmurees,  384 

Doyenne  Boussock  Nouvelle  (syn.  of  Doyennd  Bous- 
sock), 152 

Doyennd  Bouyron,  366 
Doyennd  du  Cercle,  366 
Doyennd  &  Cinq  Pans,  366 


612 


THE   PEARS   OF   NEW   YORK 


Doyenne  du  Cornice,  153;  parent  of  Directeur 
Tisserand,  360;  Doyenne'  Georges  Boucher,  367; 
Jeanne  d'Arc,  429;  Pierre  Corneille,  499 

Doyenn<5  Defays,  366 

Doyenn6  Downing,  366 

Doyenne  d'Effay  (syn.  of  DoyennS  Defays),  366 

Doyenne  d'fite,  parent  of  Eliot  Early,  375 

Doyenne  d'fite  (syn.  of  Summer  Doyenne),  221 

Doyenn6  Flon  Ain6,  367 

Doyenn6  Fradin,  367 

Doyenn6  Georges  Boucher,  367 

Doyenn£  Goubault,  367 

Doyenne  Cray  (syn.  of  Doyenn<5  Gris),  367 

Doyenne  de  la  Grifferaye,  367 

Doyenne  Gris,  367 

Doyenne  Cris,  parent  of  Avocat  Allard,  257 

Doynn6  Guillard,  367 

Doyenn6  des  Haies,  367 

Doyenne  d'Hiver  (syn.  of  Easter  Beurre),  159 

Doyenne  Hudellet,  368 

Doyenn6  Jamin,  368 

Doyenne  de  Juillet  (syn.  of  Summer  Doyenne^),  221 

Doyenn6  de  Lorraine,  368 

Doyenn6  Louis,  368 

Doyenne  de  Merode  (syn.  of  Doyenne1  Boussock), 
152 

Doyenn6  de  Montjean,  368 

Doyenn6  Nerard,  368 

Doyenn6  Nouveau,  368 

Doyenne1  Perrault,  368 

Doyenn6  Picard,  368 

Doyenn6  Rahard,  369 

Doyenn6  de  Ramegnies,  369 

Doyenn6  Robin,  369 

Doyenne  Rose,  369 

Doyenne^  Saint-Roch,  369 

Doyenn6  de  Saumur,  369 

Doyenn£  Sentelet,  369 

Doyenn£  Sieulle,  369 

Doyenne  Sterckmans  (syn.  of  Beurr6  Sterckmans), 
306 

Drapiez,  369 

Driessche,  orig.  of  Beurre1  van  Driesschc,  293 

Driessen's  Pomeranzenbirne  (syn.  of  Beurr6  Dries- 
sen),  293 

Drone,  370 

Drouard  (syn.  of  President  Drouard),  210 

Du  Breuil,  Alphonse,  orig.  of  Du  Breuil  Pere,  370; 
Souvenir  de  du  Breuil  Pere,  549 

Du  Breuil  Pere,  370 

Du  Mirror,  370 

Du  Mortier,  orig.  of  Bergamotte  de  Tourni,  278 

Du  Roeulx,  370 

Dubreuil,  orig.  of  Professeur  Dubrcuil,  514 

Dubrulle,  370 

Dubuisson,  Isidore,  orig.  of  Beurrd  Dubuisson,  293 

Due  Alfred  de  Croy,  370 

Due  d'Aumale,  370 

Due  de  Brabant,  370 

Due  de  Morny,  370 

Due  de  Nemours,  370 


Duchess  of  Angouleme  (syn.  of  Duchesse  d'Angou- 
leme), 154 

Duchess  Bronze  (syn.  of  Duchesse  d'Angouleme 
Bronzed),  371 

Duchess  of  Orleans  (syn.  of  Duchesse  d'Orleans),  156 

Duchesse  d'Angoulgme,  154;  parent  of  Bill 
Campbell,  309;  Cassel,  329;  Dempsey,  357; 
Douglas,  150;  Duchesse  Pr£coce,  372;  General 
Wauchope,  395;  Henri  Bouet,  415;  place  of,  in 
New  York  pear  culture,  85 

Duchesse  d'Angouleme  Bronzed,  371 

Duchesse  d'Angoul£me  Panachee,  371 

Duchesse  Anne,  371 

Duchesse  d'Arenberg,  371 

Duchesse  de  Berry  d'fite,  371 

Duchesse  de  Bordeaux,  371;  parent  of  Doyenne1  k 
Cinq  Pans,  366 

Duchesse  de  Brabant,  372 

Duchess  de  Brabant  (De  Capeinick),  372 

Duchesse  de  Brissac,  372 

Duchesse  Grousset,  372 

Duchesse  H61ene  d'Orleans,  372 

Duchesse  d'Hiver,  372 

Duchesse  Hybrid,  372 

Duchesse  de  Mars,  372 

Duchesse  de  Mouchy,  372 

Duchesse  d  'Orleans,  156 

Duchesse  Precoce,  372 

Duchovaya,  373 

Dudley,  373 

Dudley,  mention  of  pears  by,  45;  orig.  of  Dudley, 

373 

Duhamel  (syn.  of  Duhamel  du  Monceau),  157 
Duhamel  du  Monceau,  157 

Duhamel's  Butterbirne  (syn.  of  Duhamel  du  Mon- 
ceau), 157 

Duke,  Lucy,  orig.  of  Beaufort,  262;  Lucy  Duke,  194 
Dumas  (syn.  of  Epine  du  Mas),  377 
Dumon-Dumortier,  373 
Dumont,  Joseph,  orig.  of  Bergamotte  de  Tournai, 

277;  Beurre1  Dumont,  293;  Beurre^  d'Esquelmes, 

294 

Dundas,  373 
Dunmore,  373 
Dupuy  Charles,  373 
Duquesne,  Abb6,  orig.  of  Colmar  Van  Mons,  344; 

Marie  Louise,  198 
Durand-Gasselin,  orig.  of  Poire  Brune  dc  Gasselin, 

501 

Durandeau,  373 

Durandeau,  Charles  Louis,  orig.  of  Durandeau,  373 
Duree,  374 
Durst-Losche,  374 

Dussart,  orig.  of  Bergamotte  Dussart,  271 
"  Dutch  Jacob  ",  discoverer  of  Seckel,  215 
Duval,  orig.  of  Archiduc  Charles,  251 ;  Beurre  Duval, 

294 

Dwarfing,  best  pear  varieties  for,  95 ;  of  pears,  94 
Earl,  S.,  orig.  of  Herkimer,  417 
Early  Ely,  374 
Early  Green  Sugar,  374 


THE   PEARS   OF   NEW   YORK 


6I3 


Early  Harvest,    158 

Early  Butter  of  Indiana  (syn.  of  Craig),  349 

Early  Rousselet  (syn.  of  Rousselet  Hatif),  528 

Early  Wilbur  (syn.  of  Wilbur),  580 

Early  Wilder  (syn.  of  Wilder  Early),  230 

Easter  Bergamot,  374 

Easter  Beurr6,  159;  parent  of  Directeur  Varenne, 
360;  Louis  Cappe,  451;  Souvenir  de  Renault 
Pere,  550 

Eastern  Belle,  374 

Echasserie,  374 

Eckard,  W.  C.,  orig.  of  Luola,  454 

Economic  considerations  in  pear  culture,  94 

Edle  Somerbirne,  375 

Edward  Seedling  St.  Germain,  375 

Edwards,  Bryan,  orig.  of  Bryan  Edwards,  321 

Edwards,  Henry  W.,  biography  of,  375;  orig.  of 
varieties,  326,  327,  338,  340,  353,  375,  388,  416, 
567,  568,  581 

Effie  Holt,  375 

Eliot,  Judge  Charles,  orig.  of  Eliot  Early,  375 

Eliot  Early,  375 

Elisa  d'Heyst,  375 

Elizabeth,  161 

Elizabeth  (Edwards),  375 

Elizabeth  de  Manning  (syn.  of  Elizabeth),  161 

Elizabeth  Maury,  376 

Ellis,  376 

Ellis,  Annie  E.,  orig.  of  Ellis,  376 

Ellis  (New  York),  376 

Ellison,  M.  P.,  orig.  of  Ford,  386 

Ellwanger,  George,  biography  of,  205 

Ellwanger  &  Barry,  introd.  into  America  of  Alex- 
ander Lucas,  240 

Ely,  Silas,  orig.  of  Early  Ely,  374 

Emerald,  376 

fimile  d'Heyst,  376 

Endicott  pear  tree,  41 

Enfant  Nantais,  376 

Enfant  Prodigue,  376 

England,  pear  in,  29 

English    and    American    pear-growing     compared, 

37 

Epargne  (syn.  of  Jargonelle),  177 

Spine  d'fitd,  377 

Epine  d'Et6  Rouge,  377 

Epine  d'Hiver,  377 

fipine  de  Jernages,  377 

fipine  du  Mas,  377 

fipine  Royale,  377 

Epine-Royalc  de  Courtray,  378 

Eriophyes  pyri  on  pear,  119 

Ermsinde,  378 

Ernestine  Auzolle,  378 

Ernst,  A.  H.,  introd.  of  Prairie  du  Pond,  506 

Eseme,  378 

EspeYen,  Major,  orig.  of  varieties,  165,  180,  219, 
242,  271,  279,  288,  289,  315,  325,  329,  330,  334, 
338,  362,  365,  375,  376,  384,  400,  430,  457,  462, 
477,  478,  491,  492,  494,  513,  531,  542.  548,  558, 
563,  573;  work  of,  as  a  pear  breeder,  19 


Esperen  Waldbirne  (syn.  of  Belle  de  Forfits),  264 

Esperen's  Herrenbirne  (syn.  of  Belle  Lucrative),  126 

Esperine,  378 

Esperione,  378 

Essex,  378 

Essington,  W.  E.,  orig.  of  Autumn  Josephine,  256 

Esther  Comte,  378 

Estienne,  list  of  pears  given  by,  13 

Estranguillon,  378 

Esturion,  378 

Eugene  Appert,  379 

Eugene  Furst,  379 

Eugdne  Maisin,  379 

Eugene  des  Nouhes,  379 

Eugene  Thirriot,  379 

Euratsfelder  Mostbirne,  379 

Eureka,  379 

Europe,  eastern  and  central,  pear  in,  19 

European  pear  varieties  imported  into  America,  52 

Eva  Ballet,  379 

Everard,  Gabriel,  orig.  of  Delices  Everard,  356 

Excellente  de  Moine,  380 

Excelsior,  380 

Eyewood,  380 

Fabraea  maculata,  cause  of  leaf -blight,  115 

Fall,  380 

Fall  Beurrd  d'Arenburg,  380 

Famenga,  380 

Farragut  (syn.  of  Admiral  Farragut),  238 

Fassbirne  (syn.  of  Tonneau),  564 

Faurite,  380 

Fauvanelle,  380 

Favorite  de  Clapp  (syn.  of  Clapp  Favorite),  142 

Favorite  Joanon,  380 

Favorite  Morel,  381 

Favre,    orig.    of    Madame    Favre,    458;    Souvenir 

Favre,  550 
Feast,  381 

Feast,  Samuel,  orig.  of  Feast,  381 
Feaster,  Aaron,  orig.  of  Bleeker  Meadow,  311 
Felix  dc  Liem,  381 
F<51ix  Sahut,  381 
Feraut,  orig.  of  Augier,  254 
Ferdinand  Gaillard,  381 
Ferdinand  de  Lesseps,  381 
Fertility,  381 
Fertility  of  pear,  99 
Fertilizers  for  pears,  98 
Feuille  de  chine  (syn.  of  Naples),  479 
Figue,  381 

Figue  d'Alengon,  382 
Figue  de  Naples,  382 
Figueira,  382 
Fin  Juillet,  382 
F!n-(  >r  d'Orleans,  382 
Fin-Or  de  Septembre,  382 
Fine  Cold  of  Summer   (syn.  of  Fin-Or  d'Orleans), 

382 

Fitzwater,  382 

Flack,  W.,  orig.  of  Essex,  378 
Fleming,  Mrs.  Maria,  orig.  of  Lincoln,  tot 


614 


THE   PEARS   OF   NEW   YORK 


Flemish  Beauty,  163;  parent  of  Bergamotte  Nicolle, 
274;  Doctor  Hopkins,  363;  Eva  Baltet,  379; 
Max,  469 

Flemish  Bon  Chretien,  382 

Flon,  orig.  of  Bertrand  Guinoisseau,  278;  Beurre' 
Flon,  295;  Doyenne"  Flon  Aine",  367;  Fortunee 
superieure,  387;  Marechal  Pelissier,  462 

Flon-Grolleau,  orig.  of  General  Bosquet,  394;  Lieu- 
tenant Poidevin,  448;  Saint  Vincent  de  Paul,  538 

Florelle  (syn.  of  Forelle),  167 

Florent  Schouman,  383 

Florida  Bartlett,  383 

Florimond  Parent,  390 

Flower-buds  of  pear,  characteristics  of,  62 

Flowers  of  pear,  characteristics  of,  62 

Fluke,  383 

Fluke,  N.  K.,  introd.  of  Fluke,  383 

Fondante  Agreable,  383 

Fondante  Albert,  383 

Fondante  d'Angers,  383 

Fondante  d'Automne  (syn.  of  Bello  Lucrative),  126 

Fondante  de  Bihorel,  383 

Fondante  des  Bois  (syn.  of  Flemish  Beauty),  163 

Fondante  de  Brest,  383 

Fondante  de  Charleville,  384 

Fondante  de  Charneau,  384 

Fondante  de  Cuerne,  384 

Fondante  des  Emmur6es,  384 

Fondante  d'Ingendal,  384 

Fondante  de  Ledeberg,  384 

Fondante  de  la  Maitre-Ecole,  384 

Fondante  de  Malines,  384 

Fondante  de  Mars,  384 

Fondante  de  Moulins-Lille,  385 

Fondante  de  Nees,  385 

Fondante  de  Noel,  164 

Fondante  du  Panisel,  385 

Fondante  des  Pr6s,  385 

Fondante  de  la  Roche,  385 

Fondante  de  Rome  ou  Sucre1  Romain,  385 

Fondante  de  Saint- Amand,  385 

Fondante  de  Schonert  (syn.  of  Schonerts  Omsewitzer 
Schmalzbirne) ,  542 

Fondante-de-Septembre,  385 

Fondante  Sickler,  386 

Fondante  de  Thines,  386 

Fondante  Thirriot,  386 

Fondante  Van  Mons,  386 

Fondante  de  Wollmet,  386 

Fontaine  de  Ghelin,  orig.  of  General  Totleben,  395 

Fontarabie,  386 

Fontenay,  165 

Foote,  Asahel,  orig.  of  Fall  Beurr<5  d'Arenburg,  380; 
Foote  Seckel,  386;  Homestead,  420;  Hoosic,  420; 
Weeping  Willow,  576 

Foote  Seckel,  386 

Ford,  386 

Forelle,  167 

Forellenbirne  (syn.  of  Forelle),  167 

Forme  de  Bergamotte  Crassane,  387 

Forme  de  Curtet,  387 


Forme  de  Delices,  387 

Fortune,  387 

Fortunee,  387;  parent  of  Bergamotte  Hertrich,  272; 

Fortune'e    Boisselot,    387;    Fortunee    superieure, 

387;  Olivier  de  Serres,  200 
Fortunee  Boisselot,  387 

Fortunee  de  Printemos  (syn.  of  Fortune'e),  387 
Fortune'e  superieure,  387 
Foster,  Suel,  orig.  of  Snow,  547 
Fouqueray,  orig.  of  Beurre1  Fouqueray,  295 
Fourcine,  W.,  orig.  of  Comtesse  de  Paris,  347 
Fourcroy,  387 
Fouron,  387 

Fowler,  Dr.,  orig.  of  Muscadine,  476 
Fox,  168 
Fox,  Bernard  S.,  biography  of,  168;  orig.  of  Colonel 

Wilder,  144;  Fox,  168;  P.  Barry,  203 
Franc-R<§al,  388 

Franc  Real  d'Hiver  (syn.  of  Franc-Re'al),  388 
France,  pear  in,  12;  rapid  increase  in  pear  varieties 

in,  15 

Frances,  388 
Franchimont,  388 
Franchipanne,  388 
Francis,  388 
Francis  Dana,  388 
Frangois  Hutin,  388 
Frangipane  (syn.  of  Franchipanne),  388 
Frangipane  d'Hiver,  388 
Frankenbirne,  389 
Frankfurter  Birne,  389 
Franzosische    Cute    Grave    Sommerbirne    (syn.    of 

Grise-Bonne),  403 
Franzosische  Zapfenbirne    (syn.    of   Brute    Bonne), 

321 

Frau  Louise  Goethe,  389 
Frederic  Leclerc,  389 
Frederic  de  Wurtemberg,  389 
Frederica  Bremer,  389 
Frederick  Clapp,  169 
Fremion,  390 
French,  connection  of  the,  with  history  of  pear  in 

America,  46 

French  pear  stocks,  notes  on,  95 
FrensdorfE  Rothe  Flaschenbirne,  390 
Fruhe  Backhausbirne,  390 
Friihe  Schweizer  Bergamotte,  390 
Fruit  characters  of  pomes,  63 
Fruit  setting  of  pears,  discussion  of,  99 
Fuller,  390 
Fullero,  390 

Fulton,  390;  parent  of  Tudor,  567 
Fulton,  orig.  of  Fulton,  390 
Fumago  vagans,  cause  of  black  mold  of  pear,  117 
Fusee  d'Automne,  390 
Fusee  d'Hiver,  391 
Gabourell  Seedling,  391 
Gakovsky,  391 

Gallo,  mention  of  pears  by,  12 
Galopin,  orig.  of  Chaudfontaine,  335 
Galston  Muirfowl  Egg,  391 


THE   PEARS   OF   NEW   YORK 


615 


Gambier,  orig.  of  Beurre1  Gambler,  295;  Fondante 

d'Ingendal,  384;  Marie  Louise  d'Uccle,  464 
Cans,  391 

Gans,  Joseph,  discoverer  of  Gans,  391 
Gansekopf,  391 
Gansel,   Lieutenant-General,  orig.  of  Gansel  Ber- 

gamot,  391 

Gansel  Bergamot,  391;  parent  of  Gansel  Seckel,  170 
Gansel  Late  Bergamot,  391 ;  parent  of  Doctor  Hogg 

Bergamot,  363 
Gansel  Seckel,  1 70 

Gansel- Seckle  (syn.  of  Gansel  Seckel),  170 
Garber,  171;  place  of,  in  commercial  pear  culture, 

84 

Garber,  J.  B.,  orig.  of  Garber,  171 
Garber' s  Hybrid  (syn.  of  Garber),  171 
Garden,  pomological,  of  Robert  Manning,  53 
Garden,  T.  J.,  introd.  of  Cole  Winter,  341 
Garden  Pear  (syn.  of  Poirer  de  Jardin),  505 
Gamier,  392 

Gamier,  orig.  of  Gamier,  392;  Maria  de  Nantes,  463 
Garnons,  392 
Gassenbirne,  392 
Gaston  du  Puys,  392 
Gaudry,  392 
Gaujard,  orig.  of  Mademoiselle  Marguerite  Gaujard, 

460 

G^ant,  392 

Gefleckte  Pomeranzenbirne,  392 
Gefleckte  Sommerrusselet,  392 
Gefundene,  392 
Geigenschnabel,  392 
Geishirtle,  392 

Gelbe  Friihbirne  (syn.  of  Jaune  Hative),  428 
Gelbe  friihe  Sommerapothekerbirne,  392 
Gelbe  Fursten-Tafelbirne,  393 
Gelbe  Heckenbirne,  393 
Gelbe  Holzbirne,  393 
Gelbe  Landlbirne,  393 
Gelbe  langstielige  Alantbirne,  393 
Gelbe  Laurentiusbirne,  393 
Gelbe  Leutsbirne,  393 
Gelbe  Scheibelbirne,  393 
Gelbe    Sommerrusselet     (syn.    of    Rousselet    Jaune 

d'fite1),  529 

Gelbe  Wasserbirne,  393 
Gelbmostler,  394 

Gellert's  Butterbirne  (syn.  of  Beurrd  Hardy),  135 
Gemeine  Kochbirne,  394 
Gemeine  Pfundbirne,  394 
Gendron,  orig.  of  Beurr6  Gendron,  295 
G6n6ral  de  Bonchamp,  394 
General  Bosquet,  394 
Ge'ne'ral  Canrobcrt,  394 
G&ie'ral  Delagc,  394 
G6n6ral  Dutilleul,  394 
General  Duvivier,  395 
General  Kearney,  395 
General  Lamoriciere,  395 
General  Sherman,  395 
General  Taylor,  395 


Ge'ne'ral  Thouvenin,  395 

General  Totleben,  395 

General  Wauchope,  395 

Gensbirne,  395 

George  Augustus,  396 

Georges  Delebecque,  396 

Gerando,  396 

Gerarde,  mention  of  pears  by,  32 

Ge>ardine,  396 

Gerdessen,  396 

Gerdessen,  Pastor,  orig.  of  Gerdessen,  396 

Gergonell  (syn.  of  Jargonelle),  177 

Gerippte  Pomeranzenbirne,  396 

German  Muscat  (syn.  of  Deutsche  Muskateller),  358 

Germany,  pomological  literature  of,  20 

Gernroder  Pomeranzenbirne,  396 

Gestreiffe  Winter-Apothekerbirne,  396 

Ghelin,  Fontaine  de,  orig.  of  Beurr6  de  Ghelin,  296 

Ghellinck  de  Walle,  396 

Ghellinck  de  Walle,  orig.  of  Ghellinck  de  Walle,  396 

Gibb,  396 

Gibb,  introd.  of  Russian  pears  by,  56 

Gibey-Lorne,  orig.  of  Monseigneur  des  Hons,  474 

Giffard  (syn.  of  Beurre'  Giffard),  134 

Giffard's  Butterbirne  (syn.  of  Beurr6  Giffard),  134 

Gilain,  397 

Gilles  6  Gilles,  397 

Giram,  397 

Girandoux,  orig.  of  Girardon,  397 

Girardon,  397 

Girogile  (syn.  of  Gilles  6  Gilles),  397 

Glace  d'hiver,  397 

Glastonbury,  397 

Gleck,  398 

Gliva,  398 

Gloire  de  Cambron,  398 

Glou  Morceau,  172;  confusion  with  Beurre'  d'Aren- 

berg,  129;  parent  of  Bergamotte  de  Tournai,  277; 

Beurr6  Ad.  Papeleu,  283;  Souvenir  Favre,  550; 

Winter  Williams,  584 

Clout  Morceau  (syn.  of  Glou  Morceau),  172 
Gloux  Morceau  (syn.  of  Glou  Morceau),  172 
Gloward,  398 
Gnoico,  398 
Goat-herd,  398 
Goemans     Gelbe     Sommerbirne     (syn.     of     Passe- 

Goemans),  491 
Gogal,  398 
Gold  Dust,  399 
Gold  Nugget,  399 
Goldbirne,  399 
Goldbordirte  Holzbirne,  399 
Golden  Bell,  399 
Golden  Beurre'  of  Bilboa,  398 
Golden  June,  399 
Golden  Knap,  399 
Golden  Queen,  399 
Golden  Russet,  399 

Golden  Russet  (syn.  of  Japan  Golden  Russet),  428 
Goldworther  Ledcrbirne,  399 
Gonnersche  Birne,  399 


6i6 


THE   PEARS  OF   NEW  YORK 


Goodale,  400 

Goodale,  E.,  orig.  of  Goodale,  400 

Goodrich,  Chauncey,  orig.  of  Paddock,  489 

Gore,  Gov.,  orig.  of  Heathcot,  413 

Got,  400 

Goubault,  Maurice,  orig.  of  varieties,  138,  274,  279, 
281,  293,  296,  304,  310,  367,  465,  471 

Governor  Carver,  400 

Grabel,  Jacob,  orig.  of  Posey,  506 

Grabenbirne,  400 

Grading  of  pears,  1 08 

Graf  Moltke,  400 

Grafting  pears,  106 

Graham,  F.  J.,  orig.  of  Autumn  Nelis,  256 

Graham  Autumn  Nelis  (syn.  of  Autumn  Nelis),  256 

Grand  Bretagne,  400 

Grand  Isle,  400 

Grand  Monargue  (syn.  of  Catallac),  330 

Grand-Soliel,  400 

Grant,  401 

Graslin,  401 

Grasshoff  Leckerbissen,  401 

Gratiola,  401 

Graus  Flaschenbirne  (syn.  of  Calbasbirn),  324 

Graue  Herbstrusselet,  401 

Graue  Holzbirne,  401 

Graue  Honigbirn,  401 

Graue  Pelzbirne,  401 

Graue  Speckbirne,  401 

Graue  Zuckerbirne,  402 

Grazbirne,  402 

Great  Cassolette,  402 

Great  Citron  of  Bohemia,  402 

Great  Mammoth,  402 

Greece,  ancient,  pear  in,  3 

Greeks,  monographs  on  husbandry  by,  7 

Green,  Charles  A.,  introd.  into  America  of  President 
Drouard,  210 

Green  Chisel,  402 

Green  Mountain  Boy,  402 

Green  Pear  of  Yair,  402 

Green  Yair  (syn.  of  Green  Pear  of  Yair),  402 

Gregoire,  Xavier,  orig.  of  varieties,  238,  239,  249, 
255.  257.  259,  273,  302,  303,  304,  338,  342,  345, 
362,  396,  397,  414,  415,  425,  429,  432,  440,  445, 
446,  451,  457,  458,  467,  473,  474,  483,  507,  510, 
511,  512,  514,  529,  531,  547,  548,  549,  550,  551, 
572.  573,  587;  work  as  pear  breeder,  19 

Gregoire  Bordillon,  403 

Grey  Good- Wife,  403 

Gris,  M.  le,  orig.  of  Doyenne1  de  la  Grifferaye,  367 

Grise-Bonne,  403 

Grolez-Duriez,  orig.  of  Belle-Moulinoise,  265; 
Fondante  de  Moulins- Lille,  385 

Groom,  introd.  of  Groom  Prince  Royal,  403 

Groom  Prince  Royal,  403 

Gros  Blanquet  Long,  403 

Gros  Blanquet  Rond,  403 

Gros-Hativeau,  404 

Gros  Loijart,  404 

Gros  Lucas,  404 


Gros  Muscat  Rond,  404 

Gros  Rousselet,  404 

Gros  Rousselet  d'Aout,  405 

Gros  Trouv6,  405 

Grosse  Angleterre  de  Noisette  (syn.  of  Grosse  Poire 

d'Amande),  406 
Grosse  Eisbirne,  405 
Grosse  Figue,  405 
Grosse  gelbe  Weinbirne,  405 
Grosse-Herbst-Bergamotte,  405 
Grosse  Landlbirne,  405 
Grosse  Leutsbirne,  405 
Grosse-Louise,  405 
Grosse  Mostputzer,  405 
Grosse  Petersbime,  406 
Grosse  Poire  d'Amande,  406 
Grosse  Poire  de  Vitrier,  406 
Grosse  Queue,  406 
Grosse  Rommelter,  406 
Grosse  sch6ne  Jungfernbirne,  406 
Grosse  September  Birne,  406 
Grosse  Sommer-Zitronenbirne,  407 
Grosse  Sommersirene,  406 
Grosse  spate  Weinbirne,  407 
Grosse    Verte-Longue  Precoce  de  la  Sarlhe   (syn.  of 

Verte-Longue  de  la  Sarthe),  571 
Grosser  Roland,  407 
Grousset,  orig.  of  Enfant  Nantais,  376 
Groveland,  407 
Grubbirne,  407 
Grumkow,  407 
Grunbime,  407 
Grune  Confesselsbirne,  407 
Grune  friihe  Gewurzbirne,  407 
Grune  furstliche  Tafelbirne,  407 
Grune  gesegnete  Winterbirne,  408 
Grune  Lange  Herbstbirne  (syn.  of  Long  Green),  449 
Grune  langstielige  Winterhirtenbime,  408 
Grune  Magdalene  (syn.  of  Madeleine),  195 
Grune  Pfundbirne,  408 
Grune  Pichelbirne,  408 
Grune  Sommer-Bergamote,  408 
Grune  Sommer-Citronenbirne,  408 
Grune  Summer- Magdalene  (syn.  of  Madeleine),  195 
Grune  Wiedenbirne,  408 
Grune  Winawitz,  408 
Grunmostler,  408 

Guenette  (syn.  of  Green  Chisel),  402 
Gueniot,  orig.  of  Le  Brun,  443 
Gueraud,  orig.  of  Adele  de  Saint-Denis,  237 
Guillot,  orig.  of  Bon-Chretien  Bonnamour,  313 
Gulabi,  409 

Guntershauser  Holzbirne,  409 
Gustave  Bivort,  409 
Gustave  Bourgogne,  409 
Gustin  Summer,  409 
Cute  Graue  (syn.  of  Yat),  586 
Gute  Grune,  409 
Cute  Louise  von  Awanches  (syn.  of  Louise  Bonne  de 

Jersey),  193 
Guyot,  173 


THE   PEARS   OF   NEW  YORK 


6i7 


Habichtsbirne,  409 

Habit  of  growth  of  pear-trees,  59 

Habitat  of  Pyrus  auricularis,  73;  Pyrus  betulaefolia; 

79;   Pyrus  calleryana,  So;   Pyrus  communis,   70, 

Pyrus    nivalis,    72;     Pyrus   serotina,    75;    Pyrus 

serotina    culta,    76;    Pyrus  serrulata,    78;    Pyrus 

ussuriensis,  77 

Hacon  Incomparable,  409;  parent  of  Hoosic,  420 
Haddington,  409 

Haffner  Bros.,  orig.  of  Haffner  Butterbirne,  410 
Haffner  Butterbirne,  410 
Hagar,  410 

Hagerman  (syn.  of  Hegeman),  414 
Haight,  410 

Hallische  gelbe  Honigbirne,  410 
Hamburg,  410 
Hamburger  Birne,  410 
Hamilton,  410 
Hammelsbirne,  410 
Hamon,  410 

Hampden  Bergamot,  410 
Hampton,  W.  C.,  orig.  of  Hampton  Bergamot,  411; 

Hampton  Cluster,  411 
Hampton  Bergamot,  41 1 
Hampton  Cluster,  41 1 
Hampton  Virgalieu,  411 
Hancock,  411 

Hancock,  Thomas,  orig.  of  Tatnall  Harvest,  559 
Hangelbirne,  411 
Hannover'sche  Jakobsbirne,  41 1 
Hannover'sche  Margarethenbirne,  411 
Hanover,  41 1 

Hansen,  N.  E.,  orig.  of  Pushkin,  515;  Tolstoy,  564 
Hardenpont,  Abbe,  efforts  in  breeding  pears  by,  16; 

orig.  of  varieties,  172,  206,  304,  356,  385 
Hardenpont  fruhe  Colmar,  411 
Hardenpont's    Winter    Butterbirne    (syn.    of    Glou 

Morceau),  172 

Hardy  (syn.  of  Beurr6  Hardy),  135 
Harigelsbirne,  412 
Harnard,  412 

Harnard,  John,  orig.  of  Harnard,  412 
Harris  (Georgia),  412 
Harris  (Massachusetts),  412 
Harrison  Large  Fall,  412 
Hartberger  Mostbirne,  412 
Harte  Neapolitanerin,  412 

Hartwiss,  M.  De,  orig.  of  Beurre  Woronson),  308 
Harvard,  412 
Harvest,  412 
Harvesting  pears,  106 
Harvey,  Eli,  owner  of  original  tree  of  Brandywinc, 

140 

Hassler,  413 

Hassler,  J.  E.,  orig.  of  A.  J.  Cook,  236;  Hassler,  413 
Hastings,  J.  C.,  introd.  of  Frederica  Bremer,  389 
Hausemerbirne,  413 
Hautmonte,  413 
Hawaii,  413 
Hawes  Winter,  413 
Hawkesbill,  413 


Hays,  413 

Heat  resistant  pears,  86 

Heathcot,  413 

Hebe,  413 

Hebron  (syn.  of  Pinneo),  499 

Hedwig  von  der  Osten,  413 

Hedwige  d'Osten  (syn.  of  Hedwig  von  der  Osten), 

413 

Hegeman,  414 

Hegeman,  Andrew,  orig.  of  Hegeman,  414 
Heilige  Angelika-Birne,  414 
Helcne  Gregoire,  414 
Helin,  Dr.,  orig.  of  Beurr6  Caty,  290 
Hellinckx,  orig.  of  Colmar  d'Alost,  341 
Hellman,  orig.  of  Melon  de  Hellman,  470 
Hellmann,  Melonenbirn,  414 
Hemminway,  414 
Henkel,  414 

Henkel  d'Automne  (syn.  of  Henkel),  414 
Henrard,  Denis,  orig.  of  Beurr6  Fenzi,  294;  Bon- 

Chreiien  de  Vemois,  315 
Henri  Bivort,  414 
Henri  Bouet,  415 
Henri  de  Bourbon,  415 
Henri  Capron,  415 
Henri  Decaisne,  415 
Henri  Desportes,  415 
Henri  Gr6goire,  415 
Henri  Ledocte,  415 
Henri  Quatre,  415 

Henri  Van  Mons  (syn.  of  Fleur  de  Neige),  382 
Henrietta,  416 
Henriette,  416 

Henriette  Van  Cauwenberghe,  416 
Henry,  Henry  C.,  orig.  of  Henry  (Illinois),  416 
Henry  (Connecticut),  416 
Henry  (Illinois),  416 

Henry  the  Fourth  (syn.  of  Henri  Quatre),  415 
Herault,  A.,  orig.  of  Bergamotte  Herault,  272;  Fin 

Juillet,  382;  Joyau  de  Septembre,  432 
Herbelin,  416 
Herbin,  416 

Herborner  Schmalzbirne,  416 
Herbst-Citronenbirne,  417 
Herbst-Kloppelbirne,  417 
Herbstbirne  ohne  Schale  (syn.  of  Lansac),  443 
Herbsteierbirne,  417 
Herbstlanger,  417 
Herbstsylvcster  (syn.  of  Frederic  de  Wurtemberg), 

389 

Hericart,  417 
Hericart  de  Thury,  417 
Herkimer,  417 

Herr,  A.  G.,  orig.  of  Herr  Late  Winter,  417 
Herr  Late  Winter,  417 
Hert,  417 

Hertrich,  orig.  of  Bergamotte  Hertrich,  272 
Hervy,  Michel-Christophe,  orig.  of  Chaptal,  333 
Herxogin  von  Angoulime  (syn.  of   Duchesse  d'An- 

gouleme),  154 
Hessenbirne,  418 


6i8 


THE   PEARS   OF   NEW   YORK 


Hessle,  418 

Hewes,  418 

Heyer  Zuckerbirne,  418 

Hicks,  Isaac,  orig.  of  Dur6e,  374 

Higginson,  mention  of  pears  by,  45 

Hilda,  418 

Hildegard,  418 

Hildesheimer  Bergamotte,  418 

Hildesheimer  spate  Sommerbirne,  418 

Hildesheimer  Winterbirn,  418 

Hingham,  419 

Hirschbirne,  419 

Hirsenbirne,  419 

History  of  pear,  long  lapse  in,  n 

Hitzendorfer  Mostbirne,  419 

Hochfeine  Butterbirne  (syn.  of  Beurr^  Superfin),  137 

Hoe  Langer  Hoe  Liever,  419 

Hofsta,  419 

Holland  Green,  419 

Hollandische  Butterbirne,  419 

Hollandische  Gewurzbirne,  419 

Hollandische  Zuckerbirne,  419 

Holmer,  420 

Holt,  L.  W.,  orig.  of  Effie  Holt,  375 

Holzfarbige  Butterbirne  (syn.  of  Flemish  Beauty), 

163 

Home  ripening  of  pears,  109 
Homer,  mention  of  pear  by,  4 
Homestead,  420 
Honey,  420 
Honey  (Russia),  420 
Honey  Dew,  420 
Honigbergamotte,  420 
Honnelbirne,  420 

Hood,  George,  orig.  of  Lycurgus,  454 
Hoosic,  420 

Hopedale  Nurs.  Co.,  introd.  of  Weihmier  Sugar,  576 
Hopfenbime,  421 
Hosenschenk,  421 

Houdin,  orig.  of  Belle  des  Arbr£s,  262 
Houghlin,  Joe,  orig.  of  Golden  June,  399 
Housatonic,  421 
Houser,  421 
Hovey,  421 
Howard,  421 

Howe,  Dr.  John  P.,  orig.  of  Doctor  Howe,  363 
Howe,  John  J.,  orig.  of  Housatonic,  421 
Howe  Winter,  421 

Howell,  174;  place  in  commercial  pear  culture,  84 
Howell,  Thomas,  orig.  of  Howell,  175 
Howell' s  Seedling  (syn.  of  Howell),  174 
Hubert  Gregoire,  421 

Hudellet,  Jules,  orig.  of  Doyenne  Hudellet,  368 
Huffcap,  421 
Huff  el  Bratbirne,  421 
Huggard,  421 
Huguenot,  422 
Huhle  de  Printemps,  422 
Hull,  422 

Hungerford  Oswego,  422 
Hunt  Connecticut,  422 


Huntington,  422 

Hurbain  d'Hiver,  422 

Hussein  Armudi,  422 

Hutcherson,  422 

Huyshe,  Rev.  John,  orig.  of  "  Royal  Pears,"  423 

Huyshe  Bergamot  (syn.  of  Huyshe  Prince  of  Wales), 

423 

Huyshe  Prince  Consort,  423 

Huyshe  Prince  of  Wales,  423 

Huyshe  Princess  of  Wales,  423 

Huyshe  Victoria,  423 

Hyacinthe  du  Puis,  423 

Ickworth,  423 

Ida,  423 

Idaho,  175 

Ilinka,  424 

Imperiale  a  Feuilles  de  Chgne,  424 

Incommunicable,  424 

Incomparable  de  Beuraing,  424 

Inconstant,  424 

Indian  Queen,  424 

Infortune'e,  424 

Inge'nieur  Wolters,  424 

Ingram,  Thomas,  orig.  of  British  Queen,  320 

Innomine'e,  424 

Insects  affecting  pear,  117 

International,  425 

Iris  Gregoire,  425 

Iron  Pear  (syn.  of  Black  Worcester),  310 

Isabella,  425 

Isabelle  de  Maleves,  425 

Island,  425 

Italienische  Winterbergamotte,  425 

Ives,  425 

Ives,   Dr.  Eli,  orig.  of  Dow,  365;  Ives,  425;  Ives 

August,  425;  New  Haven,  481 
Ives  August,  425 
Ives  Bergamotte,  426 
Ives  Seedling,  426 
Ives  Virgalieu,  426 
Ives  Winter,  426 
Ives  Yale,  426 
Jablousky,  426 
Jackson,  426 

Jackson,  S.  S.,  orig.  of  Jackson  Elizabeth,  426 
Jackson  Elizabeth,  426 
Jacqmain,  426 
Jacques  Chamaret,  426 
Jacques  Mollet,  427 
Jakobsbirne,  427 
Jalais,  Jacques,  orig.  of  Beurr^  du  Champ  Corbin, 

290;   Beurre'  Jalais,  298;  Bonne  de  Jalais,   316; 

Chaigneau,  332;  Duchesse  Anne,  371 
Jalousie,  427 

Jalousie  de  Fontenay  (syn.  of  Fontenay),  166 
Jalousie  de  Fontenay  Vendee  (syn.  of  Fontenay),  165 
Jalousie  de  la  R£ole,  427 
Jalousie  Tardive,  427 
Jalvy,  427 

Jamin  &  Durand,  origs.  of  DoyennS  Jamin,  368 
Jaminette,  427 


THE    PEARS    OF    NEW    YORK 


619 


Jansemine,  427 

Japan,  428 

Japan  Golden  Russet,  428 

Japan  Wonder,  428 

Japanese  Pear.     (See  Pyrus  serolina) 

Japanese  Sand,  428 

Jargonelle,  177;  ancient  names  of,  177 

Jargonelle  (French),  178;  parent  of  Henri  Bouet,  415 

Jargonelle  d'automne,  428 

Jaune  Hative,  428 

Jaune  de  Merveillon,  428 

Jean  Baptist,  428 

Jean-Baptiste  Bivort,  428 

Jean-Baptiste  Dediest,  429 

Jean  Cottineau,  429 

Jean  Laurent,  429 

Jean  Sano,  429 

Jean  de  Witte,  429 

Jeanne,  429 

Jeanne  d'Arc,  429 

Jefferson,  429 

Jersey  Gratioli,  430 

Jerusalem,  430 

Jeschil  Armudi,  430 

Jewel,  430 

Jewess,  430 

Joanon,  orig.  of  Favorite   Joanon,  380;  Professeur 

Willermoz,  514;  Sainte  Anne,  538 
John  Cotton,  430 
John  Griffith,  430 
John  Monteith,  430 
John  Williams,  430 
Johonnot,  431 
Johonnot,  G.  S.,  orig.  of  Huguenot,  422;  Johonnot, 

431;  Naumkeag,  480 
Joie  du  Semeur,  431 
Jolie  Lille  de  Gust,  431 
Joly  de  Bonneau,  431 
Jonah,  431;  parent  of  Ho  well,  175 
Jones,  431 
Joseph  Lebeau,  431 
Joseph  Staquet,  431 
Josephine  de  Binche,  431 
Josephine    de    Malines,     179;    parent    of   Autumn 

Josephine,  256;  Georges  Delebecque,  396;  Joie  du 

Semeur,  431 

Josephine  de  Maubrai,  431 
Josephine    von    Mecheln    (syn.    of    Josephine    de 

Malines),  179 
Josephsbirne,  432 
Josselyn,  mention  of  pears  by,  45 
Joyau  de  Septembre,  432;  parent  of  Fin  Juliet,  382 
Judge  Andrews,  432 
Jules  d'Airoles  (Grdgoire),  432 
Jules  d'Airolles  (Leclerc),  432 
Jules  Bivort  (syn.  of  Delices  de  Lovenjoul),  356 
Jules  Blaise,  432 
Jules  Delloy,  432 

Juli  Dechantsbirne  (syn.  of  Summer  Doyenne^,  221 
Julie  Duquet,  432 
Julienne,  432 


Juneberry,  relationship  of,  to  pear,  57 

Juvardeil,  432 

Kaestner,  433 

Kalchbirne,  433 

Kalmerbirne,  433 

Kamper- Venus,  433 

Kathelenbirne,  433 

Katy,  433 

Keiffer  (syn.  of  Kieffer),  180 

Keiser,  433 

Kelsey,  434 

Kelsey,  William,  orig.  of  Kelsey,  434 

Kennedy,  434 

Kenrick,  William,  introd.  into  America  of  BeurnS 

Bosc,  131;  Doyenn6  Boussock,  152 
Kentucky,  434 
Kenyon,  434 
Kermes,  434 

Kessler,  Charles,  introd.  of  Reading,  517 
Kieffer,  180;  parent  of  Cassel,  329;  Douglas,  150; 

Eureka,  379;  Theodore  Williams,  561 
Kieffer,  Peter,  orig.  of  Kieffer,  181 
Kieffer  and  Bartlett  leading  commercial  pears,  84 
Kieffer's  Hybrid  (syn.  of  Kieffer),  180 
Kilwinning,  434 
King,  434 

King  Catherine  (syn.  of  Catherine  Royal),  330 
King  Edward,  434 
King  Seedling,  434 
King  Sobieski,  435 
Kingsessing,  182 
Kirtland,  435 

Kirtland,  Prof.,  orig.  of  Kirtland,  435 
Klein  Landbirne,  435 
Kleine  Fuchselbirne,  435 
Kleine  gelbe  Bratbirne,  435 
Kleine  gelbe  Hessenbirne,  435 
Kleine  gelbe  Maukelbirne,  435 
Kleine  gelbe  Sommer-Zuckerbirne,  435 
Kleine  gelbe  Sommermuskatellcrbirne,  435 
Kleine  grune  Backbirne,  435 
Kleine  Lange  Sommer-Muskatellcrbirne,  436 
Kleine  Leutsbirne,  436 
Kleine  Petersbirne  (syn.  of  Petersbirne),  495 
Kleine  Pfalzgrafin,  436 
Kleine  Pfundbirne,  436 
Kleine  runde  Haferbirne,  436 
Kleine  schlesische  Zimmbirne,  436 
Kleine  Schmalzbirne  (syn.  of  Petite  Fondante),  497 
Kleine  Sommer-Zuckerratenbirne,  436 
Kleine  Zwcibclbirne,  437 

Kleiner  Katzenkopf  (syn.  of  Petit  Catallac,  496) 
Kloppelbirne,  437 
Knabcnbirne,  437 
Knausbime,  437 
Knechtchensbirne,  437 
Knight,  437 
Knight,  Thomas  Andrew,  orig.  of  varieties,  289,  320, 

35L  365.  373.  380.  423.  462.  473.  474.  4»4.  494. 
524,  527,  546,  563 
Knight,  William,  orig.  of  Knight,  437 


62O 


THE   I*EARS   OF   NEW   YORK 


Knight  Monarch  (syn.  of  Monarch),  474 

Knollbirne,  437 

Knoop,  Herman,  orig.  of  Calebasse,  324 

Knoop,  Misses,  orig.  of  Des  Deux  Soeurs,  358 

Knoops  Simmtbirne,  437 

Kolmasbirne,  438 

Kolstuck,  438 

Konig  Karl  von  Wurttemberg,  438 

Konigliche  Weissbirne,  438 

Konigsbirne,  438 

Konstanzer  Langler,  438 

Koolstock,  438 

Koonce,  183 

Kopertscher  (syn.  of  Supreme  Coloma),  557 

Koslliche  Van  Mons  (syn.  of  De  Duvergnies),  354 

Kraft  Sommer  Bergamo tte,  438 

Krauelbirne,  438 

Kreiseljormige  Blankette    (syn.    of    Gros    Blanquet 

Long),  403 

Kreiselformige  Flegelbirne,  438 
Kriegebime,  439 
Krivonogof,  439 
Krockhals,  439 

Kroten  Bergamotte  (syn.  of  Bergamotte  Bufo),  270 
Krull,  439 

Krull,  orig.  of  Krull,  439 
Krull  Winter  (syn.  of  Krull),  439 
Krummgestielte  Feigenbirne,  439 
Krwnmholzige  Schmalzbirne  (syn.  of  Arbre  Courbe), 

251 

Kuhfuss,  439 

Kummelbirne  (syn.  of  Besi  d'He'ry),  280 

Kurskaya,  439 

L'Inconnue  Van  Mons,  439 

L'Inconstante,  439 

La  B6arnaise,  440 

La  Bonne  Malinoise  (syn.  of  Winter  Nelis),  232 

La  Cit6  Gomand,  440 

La  France,  440 

La  Grosse  Oignonette  (syn.  of  Onion),  486 

La  Moulinoise,  440 

La  Quintinye,  440 

La  Savoureuse,  440 

La  Solsticiale,  440 

La  Vanstalle,  440 

Lachambre,  Octave,  orig.  of  Octave  Lachambre,  484 

Lacroix,  441 

Lady  (syn.  of  Vigne),  572 

Lady  Clapp,  441 

Lafayette,  441 

Lagrange,  orig.  of  Se'nateur  Vaisse,  544 

Laherard,  441 

Lamartine  (syn.  of  De  Lamartine),  355 

Lammas,  441 

Lammerbirne,  441 

Lampe,  orig.  of  Belle  de  Juillet,  265 

Lamy,  184 

Lancaster,  441 

Lancaster,  T.  S.,  orig.  of  Lancaster,  441 

Landsberger  Malvasier,  441 

Langbirne,  441 


Lange  gelbe  Bischofsbirne,  442 

Lange  Gelbe  Muscatellerbirne,  442 

Lange  griine  Herbstbirne    (syn.    of    Long    Green   of 

Autumn),  449 

Lange  griine  Winterbirne,  442 
Lange  Mundnetzbirne,  442 
Lange  Sommer- Bergamotte,  442 
Lange  Wasserbirne,  442 

Langelier,  Re'ne',  orig.  of  Beurre'  Langelier,  299 
Langstielege  Zuckerbirne,  442 
Langstieler,  442 
Langstielige  Pfaffenbirne,  442 
Lansac,  443 

Large  Blanquet  (syn.  of  Gros  Blanquet  Long),  403 
Large  Duchess,  443 
Larissa,  443 
Laure  Gilbert,  443 
Laure  de  Glymes,  443 
Lawrence,  185;  place  of,  in  New  York  pear  culture, 

85 

Lawson,  1 86 

Lawson,  owner  of  original  tree  of,  186 
Laxton,  orig.  of  Laxton  Bergamot,  443 
Laxton,  Bergamot,  443 
Le  Breton,  443 
Le  Brun,  443 
Le  Congo,  444 
Le   Conte,    187;   parent   of   Big   Productive,    309; 

Conkleton,  348 

Le  Cure  (syn.  of  Vicar  of  Winkfield),  227 
Le  Lecher,  444 
Le  Lectier,  188 

Le  Lectier,  improvement  of  pears  by,  14 
Leaf-blight  of  pear,  notes  on,  115 
Leaf-buds  of  pear,  characteristics  of,  61 
Leaf -spot  of  pear,  notes  on,  115 
Leaves  of  pear,  characteristics  of,  61 
Leclerc,  L^on,  orig.  of  varieties,  190,  244,  247,  318, 

426,  432,  510 
Leclerc-Thouin,  /[/\/\ 
Lederbirne,  444 

Lederbogen,  orig.  of  Beurr6  de  Lederbogen,  299 
Lee,  444 
Lee  Seckel,  /\/\/\ 
Leech,  Isaac,  owner  of  original  tree  of  Kingsessing, 

182 

Lefevre,  orig.  of  Beurr6  de  Mortefontaine,  301 
Lefevre-Boitelle,  orig.  of  Beurr6  Pauline  Delzent, 

3°3 

L£ger,  444 

Lehoferbirne,  444 

Leipsic  Radish  (syn.  of  Leipziger  Rettigbim,)  /]<\<] 

Leipziger  Rettigbirn,  444 

Lemon  (Massachusetts),  445 

Lemon  (Russia),  445 

Lenawee,  445 

Leochine  de  Printemps,  445 

Leon  Dejardin,  445 

L£on  Gre'goire,  445 

Leon  Leclerc  (Van  Mons),  189;  parent  of  Rutter,  214 

Leon  Leclerc  Epineux,  445 


THE   PEARS  OF  NEW   YORK 


621 


L<$on  Leclerc  de  Laval,  446 

L(k>n  Recq,  446 

Leon  Rey,  446 

Leonce  de  Vaubernier,  446 

Leonie,  446 

L£onie  Bouvier,  446 

Leonie  Pinchart,  446 

Lebntine  Van  Exem,  446 

Leopold  I.,  446 

Leopold  Riche,  447 

Lepine,  447 

Leptothyrium  pomi,  cause  of  brown-blotch  of  pear, 
116 

Leroy,  Andr£,  discussion  of  increase  in  pear  varieties 
by,  15;  introd.  of  varieties,  258,  260,  262;  orig.  of 
varieties,  122,  123,  157,  238,  240,  242,  299,  300, 
3°4.  315.  325.  349.  354.  362,  372,  379.  381,  403. 
415,  421,  447,  450,  451,  455,  456,  458,  459,  466, 
468,  472,  479,  486,  495,  497,  499,  501,  506,  508, 
515.  521,  523.  528,  539.  562,  582 

Lesbre,  447 

Leseble,  Narcisse,  orig.  of  Bergamotte  Leseble,  273 

Lesuer,  A.,  orig.  of  Le  Lecher,  444;  Le  Lectier, 
1 88 

Levard,  447 

Levester  Zuckerbirne,  447 

Lewes,  447 

Lewis,  447 

Lewis,  John,  orig.  of  Lewis,  447 

Lexington,  447 

Liabaud,  orig.  of  Alexandra  Chomer,  241;  Berga- 
motte Liabaud,  274 

Liard,  orig.  of  Napoleon,  479 

Liberale,  448 

Libotton,  orig.  of  Crassane  Libotton,  350 

Liegel  Honigbirne,  448 

Lieutenant  Poidevin,  448 

Limber  twig  (syn.  of  Tonkovietka),  564 

Limon,  448 

Lincoln,  190 

Lincoln  Coreless,  192 

Linzer  Mostbirne,  448 

Little  Blanquet  (syn.  of  Petit-Blanquet),  495 

Little  Muscat  (syn.  of  Petit-Muscat),  496 

Livingston,  Judge,  orig.  of  Nonpareil,  482 

Livingston  Virgalieu,  448 

Lime  (syn.  of  Black  Worcester),  310 

Locations  and  soils  for  pears,  91 

Locke,  448 

Locke,  James,  orig.  of  Locke,  448 

Lodge,  448 

Loire,  orig.  of  Loire-dc-Mons,  449 

Loire-de-Mons,  449 

Loisel,  orig.  of  Beurr6  Loisel,  300 

London  Sugar,  449 

Long  Green,  449 

Long  Green  of  Autumn,  449 

Long  Green  of  Esperin,  449 

Long  Green  Panache  (syn.  of  Verte-longue  pana- 
chee),  571 

Longland,  449 


Longue  du  Bosquet,  450 

Longue-garde,  450 

Longue-Sucre'e,  450 

Longue-  Verle  (syn.  of  Long  Green),  449 

Longue  Verte  d'Hiver  (syn.  of  Lange  Grune  Winter- 
birne),  442;  (Sachsische  Lange  Grune  Winter- 
time), 534 

Longueville,  450 

Longworth,  450 

Loose,  Henry,  orig.  of  Tiffin,  563 

Lorenzbirne,  450 

Loriol  de  Barny,  450 

Lothrop,  450 

Loubiat,  450 

Louis  Cappe,  451 

Louis  Gregoire,  451 

Louis  Noisette,  451 

Louis  Pasteur,  451 

Louis- Philippe,  451 

Louis  Van  Houte,  451 

Louis  Vilmorin,  451 

Louise  (syn.  of  Louise  Bonne  de  Jersey),  193 

Louise-Bonne,  451 

Louise  Bonne  d'Avanches  Panachee,  452 

Louise  Bonne  de  Jersey,  193;  parent  of  Du  Breuil 
P£re,  370;  Magnate,  460;  Princess,  512;  Professeur 
Dubreuil,  514;  Souvenir  de  du  Breuil  Pere,  549 

Louise  Bonne  of  Jersey  (syn.  of  Louise  Bonne  de 
Jersey),  193 

Louise-Bonne  de  Printemps,  452;  parent  of  Baron 
Leroy,  259 

Louise  Bonne  Sannier,  452;  parent  of  BoieJdien,  312 

Louise  de  Boulogne,  452 

Louise  Dupont,  452 

Louise  d 'Orleans,  452 

Louise  de  Prusse,  452 

Louison,  453 

Lovaux,  453 

Lovell,  W.  G.  L.,  orig.  of  Glastonbury,  397 

Lowell,  John,  introd.  into  America  of  Forelle,  167; 
Marie  Louise,  198;  Winter  Nelis,  233 

Lubecker  Prinzessin  Birne,  453 

Lubin,  453 

Lucie  Audusson,  453 

Lucien  Chaurd,  453 

Lucien  Leclercq,  453 

Lucn6  Hative,  454 

Lucrative  (syn.  of  Belle  Lucrative),  126 

Lucy  Duke,  194 

Lucy  Grieve,  454 

Luizet,  orig.  of  Pre'mices  d'ficully,  508 

Luola,  454 

Lutovka,  454 

Lutzbirne,  454 

Luxemburger  Mostbirne,  454 

Lycurgus,  454 

Lydie  Thi^rard,  454 

Lyerle,  454 

Lyerle,  orig.  of  Lyerle,  454 

Lyon,  454 

Mace,  455 


622 


THE   PEARS   OF   NEW   YORK 


Machlander  Mostbirne,  455 

Mackleroy,  455 

Mackleroy,  Davis,  orig.  of  Mackleroy,  455 

McLaughlin,  455;  parent  of  Goodale,  400 

McLaughlin,  Henry,  orig.  of  Eastern  Belle,  374; 

Indian  Queen,  424 
McLellan  (syn.  of  Whieldon),  579 
Macomber,  455 
Macomber,   Benjamin,    orig.  of   Grand    Isle,  400; 

Refreshing,  518;  prop,  of  Vermont  Beauty,  226 
Macomber,  J.  T.,  orig.  of  Macomber,  455 
McVean,  455 

Madame  (syn.  of  Windsor),  583 
Madame  Adelaide  de  Reves   (syn.   of  Adelaide  de 

Reves),  237 

Madame  Alfred  Conin,  455 
Madame  Andr£  Leroy,  455 
Madame  Antoine  Lormier,  455 
Madame  Appert,  456 
Madame  Arsene  Sannier,  456 
Madame  Ballet,  456 
Madame  Baptiste  Desportes,  456 
Madame  Blanchet,  456 
Madame  Bonnefond,  456 
Madame  Charles  Gilbert,  456 
Madame  Chaudy,  456 
Madame  Cuissard,  456 
Madame  Delmotte,  457 
Madame  Ducar,  457 
Madame  Duparc,  457 
Madame  Durieux,  457 
Madame  filisa,  457 
Madame  Elisa  Dumas,  457 
Madame  Ernest  Baltet,  458 
Madame  Pavre,  458 
Madame  Flon,  458 
Madame  Gregoire,  458 

Madame  Hemminway  (syn.  of  Hemminway),  414 
Madame  Henri  Desportes,  458 
Madame  Loriol  de  Barny,  458 
Madame  Ly6-Baltet,  458 
Madame  de  Madre,  458 
Madame  Millet,  459 
Madame  Morel,  459 
Madame  Planchon,  459 
Madame  Du  Puis,  459 
Madame  de  Roucourt,  459 
Madame  Stoff,  459 
Madame  Torfs,  459 
Madame  Treyve,  459 
Madame  Vazille,  459 
Madame  Verte1,  460 
Madame  Von  Siebold,  460 
Madeleine,  195;  parent  of  Eliot  Early,  375 
Madeleine  d'Angers,  460 
Mademoiselle  Blanche  Sannier,  460 
Mademoiselle  Marguerite  Gaujard,  460 
Mademoiselle  Solange,  460 
Magherman,  460 
Magnate,  460 
Magnolia,  461 


Maine-et-Loire,  Horticultural   Society   of,  orig.  of 

Plantagenet,  500 

Maisonneuve,  Frangois,  orig.  of  Beurre1  Favre,  294 
Malassis,  Abb£,  orig.  of  Doyenne1  d'Alencon,  151 
Malconnaitre  d'Haspin,  461 
Malines  (syn.  of  Josephine  de  Malines),  179 
Malus,  relationship  to  pear,  58 
Malvoisie  de  Landsberg,  461 
Manchester,  461 

Mandelblattrige  Schneebirne,  461 
Manning,  461 
Manning,  Robert,  biography  of,   162;  in  trod,  into 

America  of  varieties,  131,  162;  orig.  of  varieties, 

264;  pomological  garden  of,  53 
Manning's  Elizabeth  (syn.  of  Elizabeth),  161 
Mannington,  John,   orig.  of  Caroline  Hogg,   328; 

Maud  Hogg,  468;  Meresia  Nevill,  470 
Mannsbirne,  461 
Mansfield,  461 
Mansuette,  461 
Mansuette  Double,  462 
Mapes,  Prof.,  orig.  of  Quinn,  516 
Marasquine,  462 
March  Bergamot,  462 
Mare'chal  de  Cour,  462 
Mar6chal  Dillen,  462 
Mare'chal  Pelissier,  462 
Mare'chal  Vaillant,  462 
Margaret,  196 
Margarethenbirne,  463 

Marguerite- A  cidule    (syn.    of    Sauerliche    Margare- 
thenbirne), 541 
Marguerite  d'Anjou,  463 
Marguerite  Chevalier,  463 
Marguerite  Marillat,  463 
Maria,  463 

Maria  de  Nantes,  463 
Maria  Stuart,  463 
Marianne  de  Nancy,  463 
Marie  Benoist,  463 
Marie  Guisse,  464 

Marie  Henriette,  464  \ 

Marie  Jallais,  464 
Marie  Louise,   197;  parent  of  British  Queen,  320; 

Marie  Louise  d'Uccle,  464;  Pierre  Paternotte,  499 
Marie-Louise  Delcourt  (syn.  of  Marie  Louise),  197 
Marie  Louise  Nova,  464 
Marie  Louise  d'Uccle,  464 
Marie  Mottin,  464 
Marie  Parent,  464 
Marietta,  464 

Mariette  de  Millepieds,  465 
Marillat,  orig.  of  Marguerite  Marillat,  463 
Markbirne,  465 
Marketing  pears,  106 
Markets,  local,  pears  for,  101 
Marksbirne,  465 
Marmion,  465 
Marmorirte  Schmalzbirne  (syn.  of  Doyenn£  d'Alen- 

gon),  150 
Marquise,  465 


THE    PEARS    OF   NEW    YORK 


623 


Marquise  de  Bedman,  465 

Marsaneix,  465 

Marshall,  466 

Marshall,  William,  orig.  of  Marshall,  466 

Marshall  Wilder,  466 

Martha  Ann,  466 

Martin,  466 

Martin-Sec,  466 

Martin-Sire,  466 

Marulis,  467 

Mary  (Case),  467 

Mary  (Van  Mons),  467 

Mary  (syn.  of  Margaret),  196 

Mas,  orig.  of  varieties,  241 

Mascon  Colmar,  467 

Masselbacher  Mostbirne,  467 

Masuret,  467 

Mather,  467 

Mather,  John,  orig.  of  Mather,  467 

Mathilde,  467 

Mathilde  Gomand,  467 

Mathilde  Recq,  467 

Mathilde  de  Rochefort,  467 

Matou,  468 

Matthews,  468 

Maud  Hogg,  468 

Maude,  468 

Maurice  Desportes,  468 

Maurier,  discov.  of  Duchesse  d'Orleans,  156 

Maury,  Ruben,  orig.  of  Elizabeth  Maury,  376 

Mausebirne,  468 

Max,  469 

Mayflower,  468 

Maynard,  468 

Mayr  fruhzeitige  Butterbirne,  469 

Mechan,  469 

Medaille  d'ete,  469 

Medaille  d'Or  (syn.  of  Frederic  de  Wurtemberg),  389 

Medicine,  pears  used  for,  10 

Medlar,  relationship  of,  to  pear,  57 

Medofka,  469 

Meissner  Grossvatersbirne,  469 

Meissner  Hirschbirne,  469 

Meissner  langstielige  Feigenbirne,  469 

Meissnor  Liebchensbirne,  469 

Meissner  Zwiebelbirne,  469 

Melanie  Michelin,  469 

Mellish,  470 

Melon,  470 

Melon  de  Hellmann,  470 

Menagcre  Sucree  de  Van  Mons,  470 

Mendenhall,  470 

Merchant,  Mrs.  Ezra,  orig.  of  Tea,  560 

Meresia  Nevill,  470 

Merlet,  470 

Merriam,  470 

Merriweather,  orig.  of  Taylor,  560 

Meruault,  471 

Meneille  d'Hiver  (syn.  of  Petit-Oin),  496 

Merveille  de  Moringen,  471 

Mespilus,  relationship  of,  to  the  pear,  57 


Messire  Jean,  471 

Messire  Jean  Goubault,  471 

Meuris,  discov.  of  Beurr6  Diel,  133 

Michaelmas  Nelis,  471 

Michaux,  471 

Mignonne  d'et4  471 

Mignonne  d'Hiver,  472 

Mikado,  472 

Milan  d'hiver,  472 

Milan  de  Rouen,  472 

Miller,  472 

Miller,  Judge  S.,  introd.  of  Victor,  572 

Miller  Victor  (syn.  of  Victor),  572 

Millet,  orig.  of  Jules  Blaise,  432 

Millet,  Charles,  orig.  of  Madame  Millet,  459 

Millot  de  Nancy,  472 

Milner,  472 

Mima  Wilder,  472 

Ministre  Bara,  473 

Ministre  Pirmez,  473 

Ministre  Viger,  473 

Minot,  orig.  of  Sebastopol,  543 

Minot  Jean  Marie,  473 

Missile  d'Hiver,  473 

Mission,  473 

Mitchell  Russet,  473 

Mite  on  pear,  119 

Mitschurin,  473 

Mitschurin,  orig.  of  Roulef,  527;  Vosschanka,  575 

Moccas,  473 

Mollet,  Charles,  orig.  of  Mollet  Guernsey  Beurre, 

473 

Mollet  Guernsey  Beurr6,  473 
Monarch,  474 
Monchallard,  474 

Monchallard,  discov.  of  Monchallard,  474 
Mongolian,  474 
Monseigneur  Affre,  474 
Monseigneur  des  Hons,  474 
Monseigneur  Sibour,  474 
Moon,  475 
Moorcroft,  475 

Moore,  Jacob,  orig.  of  Barseck,  260 
Moorfowl  Egg,  475 
Morel,  475 
Morel,     Francois,   orig.   of   Favorite   Morel,    381; 

Perrier,  495;  Professeur  Hortol&s,  514;   Morgan, 

475;  Souvenir  du  Congres,  218 
Morgan,  orig.  of  Morgan,  475 
Morley,  475 
Morosovskaja,  475 

Mortier,  M.  du,  orig.  of  Beurrd  Daras,  291 
Mortillet,  M.  de,  orig.  of  Agricola,  239;  Bijou,  309; 

Bon-Chretien  Ricchiero,  314 
Moskovka,  475 
Mostbime,  475 
Mount  Vernon,  199;  value  of  for  local  market  in 

New  York,  101 
Moyamensing,  475 
Mr.  Hill's  Pear,  473 
Mrs.  Seden,  476 


624 


THE   PEARS   OF   NEW   YORK 


Muddy  Brook,  476 

Muir,  Hal,  orig.  of  Muir  Everbearing,  476 

Muir  Everbearing,  476 

Muirfowl  Egg  (syn.  of  Moorfowl  Egg),  475 

Mulkey,  Mrs.,  orig.  of  Idaho,  176 

Muller,  orig.  of  Konig  Karl  von  Wurttemberg,  438 

Mungo  Park,  476 

Munz  Apothekerbirne,  476 

Muscadine,  476 

Muscat  Allemand  d'Automne,  476 

Muscat  Allemand  d'Hiver  (syn.  of  Deutsche  Muska- 

teUer),  358 

Muscat  Fleuri  d'fit6,  476 
Muscat  Robert,  477 
Muscat  Royal,  477 
Muscat  Royal  de  Mayer,  477 
Muscat  Roye,  477 
Muscatelle,  477 
Musette  d'Anjou,  477 
Musette  de  Nancy,  478 
Muskateller-Bergamotte,  478 
Muskiert  Pomeranzenbirne  (syn.ofOrangeMusquee) 

487 

Muskingum,  478 

Muskirte  Schmeerbirne  (syn.  of  Petit-Oin),  496 
Muskirte  Wintereirbirne,  478 
Musqu^e  d'Esperen,  478 
Mussette,  478 
Miitzchensbirne,  478 

Mycosphaerella  sentina,  cause  of  pear  leaf-spot,  115 
Naegelgesbirn,  479 
Nain  Vert,  479 
Napa,  479 
Naples,  479 
Napoleon,  479;   parent   of   Fondante  de  Moulins- 

Lille,  385 

Napoleon  I.  (syn.  of  Napoleon),  479 
Napoleon  III.,  479 

Napoleon  Butterbirne  (syn.  of  Napoleon),  479 
Napoleon  Savinien,  479 
Naquette,  480 
Nassau  Ehre,  480 
Naudin,  480 
Naumkeag,  480 
Navez  Peintre,  480 
Neapolitan,  480 
Nee  Plus  Meuris,  480;  parent  of  General  Wauchope, 

395 

Necplus  Meuris  (syn.  of  Buerre1  d'Anjou),  127 
Nectarine,  480 
Negley,  481 

Negley,  J.  S.,  orig.  of  Negley,  481 
Nelis,  Jean  Charles,  orig.  of  Joseph  Lebeau,  431; 

Winter  Nelis,  233 

Nelis  d'Hiver  (syn.  of  Winter  Nelis),  232 
Nerard,    orig.    of    Bergamotte    Jars,    273;    Beurre 

Antoine,  284;  Colmar  de  Mars,  343;  Hamon,  410; 

Seringe,  545 

Nerbonne,  M.  de,  orig.  of  Nain  Vert,  479 
Neuburg,  orig.  of  Bremer  Butterbirne,  319 
New  Bridge,  481 


New  England,  introduction  of  pear  in,  45 

New  Haven,  481 

New  Meadow,  481 

Newhall,  481 

Newtown,  481 

Nicholas,  481 

Nickerson,  481 

Nicolas  Eischen,  481 

Nicolle,  orig.  of  Bergamotte  Nicolle,  274 

Niell  d'Hiver,  481 

Nikitaer  grune  Herbst- Apothekerbirne,  482 

Niles,  482 

Niles,  J.  M.,  orig.  of  Niles,  482 

Nina  (syn.  of  Elizabeth),  161 

Niochi  de  Parma,  482 

Noir  Grain,  482 

Noire  d'Alagier,  482 

Noisette,  Louis,  introd.  of  Buerr£  d'Hiver,  297; 
Summer  Saint  Germain,  556;  orig.  of  Bon- 
Chreiien  d'Hiver  Panache,  314;  De  Rachinquin, 

355 

Nonpareil,  482 

Nordhauser  Winter-Forellenbirne,  482 

Norfolk  County,  482 

Normannische  Ciderbirne,  482 

Northford  Seckel  (syn.  of  Talmadge),  559 

Notaire  Lepin,  483 

Notaire  Minot,  483 

Nouhes,   orig.   of  Delices   de  la   Cacaudiere,   355; 

President  Parigot,  510;  Royale  Vend6e,  532 
Nouveau  Doyenne  d'Hiver,  483 
Nouveau  Poiteau,  483 
Nouvelle  Agla6,  483 
Nouvelle  Fulvie,  483 
Nussbirne,  483 
Nypse,  484 
Oak-Leaved  Imperial  (syn.  of  Imperiale  &  Feuilles 

de  Chene),  424 
Oakley  Park  Bergamotte,  484 
Occidental  pears,  description  of  species  of,  69 
Ochsenherz,  484 
Ockletree,  484 

Ockletree,  orig.  of  Ockletree,  484 
Ockletree  pear  tree,  49 
Octave  Lachambre,  484 
Oesterreichische  Muskatellerbirne,  484 
CEuf  de  Woltmann,  484 
Ogereau,  484 
Ognon,  485 

Ognonet  (syn.  of  Archiduc  d'fit6),  251 
Ognonnet,  485 
Oignon,  485 

Oignonet  de  Provence,  485 
Oken,  485 
Oldfield,  485 
Olivenbirne,  485 

Oliver,  G.  W.,  orig.  of  Oliver  Russet,  485 
Oliver  Russet,  485 

Oliver,  discov.  of  President  Drouard,  210 
Olivier  de  Serres,  200;  parent  of  Cavelier  de  la 

Salle,  331 


THE    PEARS   OF    NEW    YORK 


Omer-Paclia  (syn.  of  Saint  Menin),  537 

One-third,  486 

Oneida,  486 

Onion,  486 

Onondaga,  201 

Ontario,  202 

Orange,  486 

Orange-Bergamot,  486 

Orange  de  Briel  (syn.  of  Brielsche  Pomeranzenbirne), 

319 

Orange  County  Nurs.  Co.,  introd.  of  Wilder  Sugar, 
58o 

Orange  d'Hiver,  486 

Orange  Mandarine,  486 

Orange  Musquee,  487 

Orange  pear  tree,  old,  42 

Orange  Rouge,  487 

Orange  Tulipee,  487 

Orange  de  Vienne,  487 

Orchards,  pear,  care  of,  97;  catch  crops  for,  102 

Orchards  of  mixed  varieties  of  pears,  100 

Ordensbirne,  487 

Orel  15,  487 

Oriental  pears,  descriptions  of  species  of,  74;  influ- 
ence of,  on  American  pear  culture,  55 

Orpheline  Colmar,  488 

Orpheline  d'Enghien  (syn.  of  Beurre1  d'Arenberg), 
129 

Osband  Summer,  488 

Osborne,  488 

Osborne,  John,  orig.  of  Osborne,  488 

Osimaya  (syn.  of  Winter),  583 

Oswego  Beurre,  488 

Oswego  Incomparable,  488 

Ott,  488 

Ott,  Samuel,  orig.  of  Ott,  488 

Owen,  488 

Owen,  John,  orig.  of  Owen,  488 

Owener  Bime,  489 

Oyster-shell  scale  on  pear,  120 

Ozark,  489 

P.  Barry,  203 

Pacific    states,    introduction    of    pear-growing    in, 

53 

Paddock,  489 

Padres,  early  growers  of  pears,  54 
Pailleau,  489 
Pain-et-Vin,  489 
Palmischbirne,  489 
Papeleu,  Adrien,  orig.  of  Beurr<5  Paycn,  303;  Navez 

Peintre,  480 

Paquency  (syn.  of  Payenche),  493 
Paradiesbirne,  489 
Pardee,  489 
Pardee,    S.    D.,  orig.  of  Dickerman,   359;   Pardee, 

489 

Parfum  d'Aout,  490 
Parfum  d'Hiver,  490 
Parfum  de  Rose,  490 
Parfum6,  490 
Parfumee,  490 

40 


Parigot,  orig.  of  Appoline,  250;  Bern-re1  Bourbon, 
288;  Comptesse  de  Chambord,  347;  Doyenn6 
Fradin,  367;  Eugene  des  Nouhes,  379 

Pariset,  orig.  of  varieties,  239,  249,  279,  292,  307, 
329,  344,  453,  471,  490,  536,  543,  544,  562 

Parkinson,  discussion  of  pears  by,  32 

Parkinson's  pears  known  at  present,  36 

Parmentier,  Andrew,  introd.  of  Surpasse  Virgalieu, 
557;  orig.  of  Bergamotte  de  Stryker,  277 

Parrot,  490 

Parry,  William,  orig.  of  Cincincis  Seedling,  338 

Parsonage,  490 

Passa-tutti,  490 

Passans  du  Portugal,  491 

Passe  Colmar,  205;  parent  of  Alexandrine  Mas,  241 ; 
Felix  Sahut,  381;  Wilmington,  582;  Zephirin 
Gregoire,  587 

Passe-Colmar  des  Beiges,  491 

Passe  Colmar  d'£t£,  491 

Passe  Colmar  Francois  (syn.  of  Jean  de  Witte),  429 

Passe  Colmar  Musqu6,  491 

Passe  Crassane,  491 ;  parent  of  Prince  Napoleon,  512 

Passe-Goemans,  491 

Passe  Madeleine,  491 

Passe-Tardive,  492 

Pastor,  492 

Pastorale,  492 

Pastorenbirne  (syn.  of  Vicar  of  Winkfield),  227 

Pater  Noster,  492 

Paternotte,  Pierre,  orig.  of  Pierre  Paternotte,  499 

Patten,  Charles  G.,  orig.  of  Seckel  Seedling  No.  I, 

543 

Paul  Ambre,  492 
Paul  Bonamy,  492 
Paul  Coppieters,  492 
Paul  d'Hoop,  493 
Paul  Thielens,  493 
Pauls  Bime,  493 
Payen,  493 
Payenche,  493 

Payne,  James,  discov.  of  Seneca,  544 
Payton,  493 

Payton,  orig.  of  Payton,  493 
Peach,  494 
Pear,  adaptability  of  the,  to  soils  and  locations,  92; 

black  mold  of  the,  117;  brown-blotch  of  the,  116; 

codling  moth  on  the,  118;  crown-gall  on  the,  116; 

descriptive  blank  of  the,  opposite  68;  fertility  of 

the,  99;  history  of  the,  I;  leaf- blight  of  the,  115; 

leaf-spots  of  the,  notes  on,  115;  oyster-shell  scale 

on  the,  120;  pink-rot  of  the,  117;  San  Jose  scale 

on  Ihe,  117;  structural  botany  of  the,  58 
Pear-blight,  control  of,  113;  early  occurrence  of,  in 
America,  51;  notes  on,  in 

-borers,  120 

-breeding,  Van  Mons"  theory  of,  1 8 

-characteristics  of  the,  unchanged  since  time  of 
Pliny,  9 

-culture,  climate  adapted  to,  85;  economic  con- 
siderations important  to,  94;  importance  of 
stocks  in,  94;  notes  on,  83;  statistics  of,  83 


626 


THE    PEARS  OF   NEW   YORK 


Pear-diseases,  no 
-districts  in  America,  minor,  51 
-growing,  a  comparison  of  English  and  American, 

37 

-insects,  117 
-mites,  119 
-orchards,  care  of,  97;  catch  crops  for,  102;  sod 

versus  clean  culture  for,  102;  tillage  of,  102 
-psylla,  118 

-scab,  114;  treatment  of,  114 
-slug,  119 

-stocks,  notes  on,  95 
-thrips,  121 

-trees,  characters  of,  59;  description  of  leaf -buds 
and  leaves  of,  61;  description  of  trunk  and 
branches  of,  60;  flower-buds  and  flowers  of,  62; 
age  of,  40;  setting  of,  notes  on,  101 
-varieties,  adaptability  of,  for  dwarfing,  95; 
blight  resistant,  112;  blooming  season  of,  88; 
ripening  season  of,  88 

Pears,  canning  of,  109;  cold  storage  of,  109;  com- 
mercial, leading  varieties  of,  84;  cost  of  growing, 
no;  descriptions  of  species  of,  69;  discussion  of 
the  setting  of  fruit  of,  99;  fertilizers  for,  98;  grad- 
ing of,  1 08;  grafting  of,  106;  hardy,  notes  on,  86; 
harvesting  and  marketing  of,  106;  home  ripening 
of,  109;  local  market  for,  101 ;  methods  of  planting 
of,  99;  mixed  varieties  of,  in  orchards,  100;  occi- 
dental, description  of  species  of,  69;  oriental, 
description  of  species  of,  74;  pruning  of,  103;  self- 
fertile  varieties  of,  100;  self-sterile  varieties  of, 
100;  soils  and  locations  for,  91;  wild,  I;  wild, 
species  of,  2 

Peche  (syn.  of  Peach),  494 

Peck,  Thomas  R.,  orig.  of  Royal,  532 

Pei-li,  494 

Pemberton,  494 

Penderson,  494 

Penderson,  Samuel,  orig.  of  Penderson,  494 

Pendleton  Early  York,  494 

Pengethley,  494 

Perm,  494 

Pennsylvania,  494 

Pepin,  495 

Perpetual,  495 

Perrier,  495 

Perry,  William,  introd.  of  Lincoln  Coreless,  192 

Pertusati,  495 

Pests,  damage  to  American  pears  by,  38 

Petersbirne,  495 

Petit-Blanquet,  495 

Petit  Catillac,  496 

Petit-Chaumontel,  496 

Petit-Hativeau,  496 

Petit-Muscat,  496 

Petit-Oin,  496 

Petite  Bergamotte  Jaune  d'£te  (syn.  of  Kleine  gelbe 
Sommermuskatellerbirne),  435 

Petite  Charlotte,  497 

Petite  Comtesse  Palatine  (syn.  of  Kleine  Pfalzgrafin) 
436 


Petite  Fondante,  497 

Petite  Marguerite,  497 

Petite  Muscat  Long  d'£te  (syn.  of  Kleine  Lange 
Sommer-Muskatellerbirne),  436 

Petite  Poire  de  Pierre  (syn.  of  Petersbime),  495 

Petite  Tournaisienne,  497 

Petite  Victorine,  497 

Petre,  497;  first  variety  to  originate  in  America,  51 

Pfaffenbirne,  497 

Pfingstbirne,  498 

Philiberte,  498 

Philipp  der  Cute  (syn.  of  Philippe-Le-Bon),  498 

Philippe-Le-Bon,  498 

Philippe  Couvreur,  498 

Philippe  Goes,  498 

Philippot,  498 

Philippot,  orig.  of  Philippot,  498 

Philopena,  498 

Picciola,  498 

Pickering,  or  Warden  pear  tree,  44 

Pickering  (syn.  of  Pound),  208 

Pie  IX,  498 

Pied-de-  Vache  (syn.  of  Kuhfuss),  439 

Pierre  Corneille,  499 

Pierre  Curie,  499 

Pierre  Mac£,  499 

Pierre  Paternotte,  499 

Pierre  PcSpin,  499 

Pierre  Tourasse,  499 

Pimpe,  499 

Pink-rot  of  pear,  117 

Pinneo,  499 

Pitmaston,  207 

Pitmaston,  William,  orig.  of  Bergamot  Seckel,  268 

Pitmaston  Duchess  (syn.  of  Pitmaston),  207 

Pitmaston  Duchesse  d'Angouleme  (syn.  of  Pit- 
maston), 207 

Piton,  500 

Piton,  discov.  of  Piton,  500 

Pitson,  500 

Pius  IX  (syn.  of  Pie  IX),  498 

Pius  X,  500 

Plantagenet,  500 

Planting  methods  for  pears,  99 

Plascart,  500 

Platt,  500 

Platte  Honigbirne,  500 

Pliny,  medicinal  qualities  ascribed  to  pears  by,  10; 
mention  of  pear  varieties  by,  8;  pear  character- 
istics given  by,  9 

Plutarch,  discussion  of  the  pear  in  Greece  by,  4 

Pocahontas,  500 

Pockelbirne,  501 

Poete  BeVanger,  501 

Poire  d'Abbeville,  501 

Poire  d'Amour  d'Hiver  (syn.  of  Winterliebesbirne), 

584 

Poire  d'Ange  de  Meiningen,  501 
Poire  d'Aunee  d'Ete    (syn.    of    Sommeralantbirne), 

548 
Poire  d'Avril,  501 


THE   PEARS   OF   NEW   YORK 


627 


Poire  Baronne  Leroy  (syn.  of  Baron  Leroy),  259 
Poire  du  Breuil  Pert  (syn.  of  Souvenir  de  du  Breuil 

Pere),  549 

Poire  Brune  de  Gasselin,  501 
Poire  Candle  (syn.  of  Knoops  Simmtbirne),  437 
Poire  de  Casserole,  502 
Poire  des  Chartriers,  502 
Poire  des  Chasseurs,  502 
Poire   de    Chevalier   de   Buttner    (syn.   of   Buttner 

Sachsische  Ritterbirne),  322 
Poire  de  Coq,  502 
Poire  Dingier  (syn.  of  Lamy),  184 
Poire  de  Graisse,  502 
Poire  de  gros  queue,  502 
Poire  Henri  (syn.  of  Henri  Bivort),  414 
Poire  de  Hert,  502 
Poire  de  Houblon,  502 
Poire  de  Klevenow,  503 
Poire  de  Lard  Brune  (syn.  of  Braunrote  Speckbirne), 

3i8 

Poire  Livre  Verte  (syn.  of  Grune  Pfundbirnc),  408 
Poire  de  Miel  de  Liegel  (syn.  of  Liegel  Honigbirnc), 

448 

Poire  Noire  a  Longue  Queue,  503 
Poire  des  Nonnes  (syn.  of  Beurre  de  Brigne'),  288 
Poire  de  Paul  (syn.  of  Pauls  Birne),  493 
Poire  du  Pauvre,  503 
Poire  des  Peintres,  503 
Poire  de  Pendant,  503 
Poire-  Pomme  (syn.  of  Apple  Pear),  250 
Poire  de  Preuilly,  503 
Poire  de  Rateau,  503 
Poire  Rigoleau,  504 
Poire  du  Roeulx,  504 

Poire  de  Saint  Pere  (syn.  of  Saint  Pere),  538 
Poire  Seutin  (syn.  of  Seutin),  545 
Poire  Souvenir  d'Hortoles  Pere,  504 
Poire  Thouin,  504 
Poire  de  Torpes,  504 
Poire  des  Trois  Freres,  504 
Poire  des  Trois  Jours,  504 
Poire  Trompette  (syn.  of  Trompetenbirne),  566 
Poire  des   Urbanistes  (syn.  of  Urbaniste),  224 
Poire  de  Vallee  (syn.  of  Vallee  Franche),  568 
Poire  de  Vitrier,  504 
Poire  du  Voyageur,  505 
Poirer  de  Jardin,  505 
Poirier  sauger.     (See  Pyrus  nivalis) 
Poiteau,  505 

Poiteau,  orig.  of  Bergamotte  Poiteau,  275 
Poiteau  (des  Fran(ais)  (syn.  of  Bergamotte  Poiteau), 

275 

Polish  Lemon,  505 
Polk,  505 
Pollan,  505 
Pollvaskaja,  505 
Polnische  grune  Krautbirne,  505 
Polnische  Seidenbirne,  505 
Pome,  definition  of,  58;  fruit  characters  of,  63 
Pomeranzenbirn  von  Zabergau,  506 
Pomme  d'fite,  506 


Pomological  garden  of  Robert  Manning,  53 

Pomology,  first  American  by  Coxe,  52 

Pope  Quaker,  506 

Pope  Scarlet  Major,  506 

Portail,  506 

Porter,  506 

Portingall,  506 

Posey,  506 

Pound,  208 

Pradel  Bros.,  orig.  of  Rousselet  de  Pomponne,  529 

Prager  Schaferbirne,  506 

Prairie  du  Pond,  506 

Prasident    Drouard   (syn.    of  President   Drouard), 

2IO 

Pratt,  507 

Pratt  Junior,  507 

Pratt  Seedling,  507 

Precilly,  507 

Precoce  de  Celles,  507 

Precoce  de  Jodoigne,  507 

Precoce  de  Tivoli,  507 

Precoce  de  Trevoux,  507 

Precoce  Trottier,  507 

Precoce  de  Wharton  (syn.  of  Wharton  Early),  579 

Premature,  508 

Premices  d'ficully,  508 

Premices  de  Wagelwater,  508 

Premier,  508 

Premier  President  M&ivier,  508 

Present  Royal  of   Naples    (syn.  of  Beau   Present 

d'Artois),  261 
Present  de  Van  Mons,  508 
President,  508 
President  Barabe,  508 
President  de  la  Bastie,  509 
President  Boncenne,  509 
President  Campy,  509 
President  Clark,  509 
President  Couprie,  509 
President  Deboutteville,  509 
President  Dr.  Ward,  509 
President  Drouard,  210 
President  d'Estaintot,  509 
President  Felton,  509 
President  Fortier,  509 
President  Heron,  510 
President  Mas,  510 
President  Muller,  510 
President  Olivier,  510 
President  d'Osmonville,  510 
President  Parigot,  510 
President  Payen,  510 
President  Pouyer-Quertier,  510 
President  Royer,  510 
Pn'-sidcnt  le  Sant,  511 
President  Watier,  51 1 
Presidente  Senente,  511 
Preul's  Colmar  (syn.  of  Passe  Colmar),  205 
Prevost,  511 
Pricke,  511 
Primating,  511 


628 


THE   PEARS   OF   NEW   YORK 


Prince,  William,  introd.  of  Sha  Lea,  545;  orig.  of 

Prince  Harvest,  511;  Saint-Germain,  512 
Prince  Albert,  511 
Prince  Harvest,  51 1 
Prince  Imperial,  511 
Prince  Imperial  de  France,  512 
Prince  de  Joinville,  512 
Prince  Napoleon,  512 
Prince  d'Orange,  512 
Prince  de  Printemps,  512 
Prince  Saint-Germain,  512 
Prince  Seed  Virgalieu,  512 
Princess,  512 
Princess  Maria,  513 
Princesse  Charlotte,  513 
Princesse  de  Lubeck   (syn.  of  Ltibecker  Prinzessin 

Birne),  453 

Princesse  Marianne,  513 
Princesse  d'Orange,  513 

Princesse-Royale  (syn.  of  Groom  Prince  Royal,  )4O3 
Princiere,  513 

Pringalle,  Celestin,  orig.  of  Beurre'  Pringalle,  304 
Priou,  513 

Priou,  discov.  of  Priou,  513 
Professeur  Barral,  514 
Professeur  Bazin,  514 
Professeur  Dubreuil,  514 
Professeur  Grosdemange,  514 
Professeur  Hennau,  514 
Professeur  Hortoles,  514 
Professeur  Opoix,  514 
Professeur  Willermoz,  514 
Prud'homme,  515 
Pnining  pears,  103 
Psylla,  pear,  118 
Pudsey,  515 
Puebla,  515 
Pulsifer,  515 

Pulsifer,  Dr.  John,  orig.  of  Pulsifer,  515 
Pushkin,  515 

Pyrolle,  orig.  of  Jaminette,  427 
Pyrus,  characters  of,  57 
Pyrus  amygdaliformis,  note  on,  73 
Pyrus  auricularis,  habitat  of,  73;' specific  description 

of.  73 
Pyrus  betulaefolia,  habitat  of,  79;  specific  description 

of,  79 

Pyrus  calleryana,  habitat  of,  80;  specific  notes  on,  80 
Pyrus  communis,  behavior  of,  as  a  wild  pear,  2; 

habitat  of,  70;  specific  description  of,  69 
Pyrus  communis  cordata,  specific  notes  on,  72 
Pyrus  communis  longipes,  specific  notes  on,  72 
Pyrus  communis  mariana,  specific  notes  on,  72 
Pyrus  communis  pyraster,  specific  notes  on,  71 
Pyrus  communis  saliva,  specific  notes  on,  72 
Pyrus  elaagrifolia,  relationship  of,  to  Pyrus  nivalis, 

73 

Pyrus  heterophylla,  note  on,  73 
Pyrus  kotschyana,  relationship  of,  to  Pyrus  nivalis, 

73 
Pyrus  lindleyi,  relationship  of,  to  Pyrus  serotina,  75 


Pyrus  nivalis,  behavior  of,  as  a  wild  pear,  2 ;  habitat 

of,  2,  72 ;  specific  description  of,  72 
Pyrus  ovoidea,  blight  resistance  of,  81 ;   parent  of 

Tolstoy,  564;  specific  description  of,  80 
Pyrus  pashia,  distinction  of,  from  Pyrus  variolosa,  82 
Pyrus  salicifolia,  note  on,  74 

Pyrus  salvifolia,  relationship  of,  to  Pyrus  nivalis,  73 
Pyrus   serotina,   behavior   of,   as  a    wild    pear,   2; 

habitat  of  3,  75;  specific  description  of,  74;  value 

of,  as  a  pear  stock,  96 

Pyrus  serotina  culta,  habitat  of,  76;  specific  descrip- 
tion of,  75 

Pyrus  serotina  stapfiana,  note  on,  75 
Pyrus  serrulala,  habitat  of,  78;  specific  notes  on,  78 
Pyrus  sinensis,  relationship  of,  to  Pyrus  serotina,  74 
Pyrus  syriaca,  note  on,  74 
Pyrus  ussuriensis,  blight  resistance  of,  78;  habitat 

of,  77;  specific  description  of,  77 
Pyrus  variolosa,  notes  on,  8 1 
Queen  Jargonelle,  515 
Queen  Victoria,  515 
Quiletette,  515 
Quince,  515 

Quince,  Japanese,  relationship  of,  to  the  pear,  57 
Quince  stocks  for  pear,  96 
Quinn,  515 

Quintinye,  La.     (See  La  Quintinye) 
Raabe,  orig.  of  Honey  Dew,  420 
Radis  de  Leipsick  (syn.  of  Leipziger  Rettigbirn),  444 
Ragan,  Reuben,  discov.  of  Philopena,  498 
Rahm,  Rev.  W.  L.,  introd.  into  England  of  Vicar  of 

Winkfield,  227 
Rainbime,  516 
Rallay,  516 
Rameau,  516 
Ramilies,  516 
Rankin,  516 

Rankin,  W.  H.,  discov.  of  Rankin,  516 
Rannaja,  516 
Rapelje,  516 
Rastlerbirne,  516 
Rateau  Blanc,  516 
Ravens  wood,  517 
Ravu  (syn.  of  Ravut),  517 
Ravut,  517 
Raymond,  517 
Raymond  de  Moritlaur,  517 
Raymould,  517 

Rayncr,  Mrs.,  orig.  of  Hacon  Incomparable,  409 
Re  Umberto  primo,  517 
Read,  Walter,  orig.  of  Oswego  BeurriS,  488 
Reading,  517 
Recq  de  Pambroye,  517 
Red  Doyenne  (syn.  of  Doyenne1  Gris),  367 
Red  Garden,  518 

Red  Muscadel  (syn.  of  Jargonelle  (French)),  178 
Red  Orange  (syn.  of  Orange  Rouge),  487 
Red  Pear,  518 
Redfield,  518 
Reeder,  21 1 
Reeder,  Dr.  Henry,  orig.  of  Reeder,  211 


THE    PEARS    OF    NEW   YORK 


629 


Reeder's  Seedling  (syn.  of  Reeder),  211 

Refreshing,  518 

Regentin  (syn.  of  Passe  Colmar),  205 

Regina  Margherita,  518 

Regine,  518 

Regnier,  518 

Regnier,  Madame,  orig.  of  Regnier,  518 

Reichenackerin,  518 

Reine  des  Beiges,  518 

Reine  d'Hiver,  519 

Reine  des  Poires,  519 

Reine  des  Pr^coces,  519 

Reine  des  Tardives,  519 

Reine  Victoria,  519 

Reliance,  519 

Remy  Chatenay,  519 

Ren£  Dunan,  519 

Rettigbirne,  519 

Reuterbirne,  520 

Rewell,  520 

Rey,  orig.  of  Leon  Rey,  446 

Reymenans,  520 

Reynaert  Beernaert,  520 

Rheinische  Birne,  520 

Rheinische  Herbstapothekerbirne,  520 

Rheinische  Paradiesbime,  520 

Rhenser  Schmalzbirne,  520 

Richards,  520 

Richardson,  521 

Riche  De'pouille,  521 

Ridelle,  521 

Riehl,  Edwin  H.,  discov.  of  Riehl  Best,  212 

Riehl  Best,  212 

Riocreux,  521 

Ripening  of  pears  in  the  home,  109 

Ripening  season  of  pear  varieties,  88 

Ritson,  521 

Ritson,  Mrs.  John,  orig.  of  Ritson,  521 

Ritter,  521 

Ritter,  Louis,  discov.  of  Ritter,  521 

Rival  Dumont,  521 

Rivers,  521 

Rivers,    Thomas,   orig.  of  varieties,  308,  345,  347, 

363,  381,  417,  460,  502,  512,  537,  538,  556 
Robert,   orig.   of   Belle    du   Figuier,   264;    General 

Canrobert,  394 
Robert   &   Moreau,  orig.  of  'Beurr£   Fideline,  295; 

Fondante  de  la  Maitre-ficole,  384 
Robert  Hogg,  521 
Robert  Treel,  522 

Robertson  (syn.  of  Washington),  575 
Robin,  orig.  of  Doyenn6  Robin,  369 
Robine,  522 

Robitaillie,  orig.  of  Robitailli£  pere,  522 
Robitailli6  pere,  522 
Roby,  H.  R.,  introd.  of  Winter  Seckel,  584;  orig.  of 

Cooke,  348 
Rockeneirbirne,  522 

Roe,  William,  orig.  of  Roe  Bergamot,  522 
Roe  Bergamot,  522 
Rogers,  522 


Roggenhoferbirne,  522 

Roi  Charles  de  Wurtemberg  (syn.  of  K6nig  Karl  von 

Wurttemberg),  438 

Roi  d'Ele  (syn.  of  Gros  Rousselet),  404 
Roi-Guillaume,  522 
Roi  de  Rome,  523 
Roitelet,  523 
Rokeby,  523 

Roland,  orig.  of  Beurre'  Roland,  304 
Rollet,  orig.  of  Notaire  Lepin,  483 
Rolmaston  Duchess,  523 
Rome,  ancient,  pear  in,  7 
Ronde  du  Bosquet,  523 
Rondelet,  523 

Rongie>as,  orig.  of  Beurrg  des  Mouchouses,  302 
Rooks,  orig.  of  Ozark,  489 
Roosevelt,  213 
Ropes,  523 

Ropes,  orig.  of  Ropes,  523 
Rorreger  Mostbirne,  523 
Rosabirne,  523 
Rosalie  Welters,  524 
Rosanne,  524 
Rose  Doyenne1,  524 
Rose  Water,  524 
Rosenhofbirne,  524 
Rosenwasserbirne,  524 
Rosinenbirne,  524 
Roslyn,  524 
Ross,  524 

Ross,  Charles,  orig.  of  General  Wauchope,  395 
Ross,  Gideon,  orig.  of  Japan,  428 
Rossney,  524 
Rostiezer,  525 
Rote  Bergamotte  (syn.  of  Bergamotte  d'Automne), 

270 

Rote  Hanglbirne,  525 
Rote  Holzbirne,  525 
Rote  Kochbirne,  525 
Rote  Pilchelbime,  525 
Rote  Scheibelbirne,  525 
Rote  Winawitz,  525 
Rotfleischige  Mostbirne,  525 
Rothbackige  Sommerzuckerbime,  525 
Rothe  Confesselsbirne,  526 
Rothe  Jakobsbirne,  526 
Rothe  langstielige  Honigbirne,  526 
Rothe  oder  grosse  Pfalzgrafinbirne,  526 
Rothe  Rettigbirne,  526 
Rothe  Winterkappesbirne,  526 
Rothe  Winterkochbirne,  526 
Rothe  Zucherlachsbirne,  526 

Rather  Sommerdorn  (syn.  of  fipined'fit^  Rouge),  377 
Rother  Winterhasenkopf,  526 
Rothgraue  Kirchmessbirne,  527 
Rougeaude,  527 
Rouget,  527 
Roulef,  527 
Rouse  Lench,  527 
Rousselet  Aelens,  527 
Rousselet  d'Anvers,  527 


630 


THE   PEARS   OF  NEW  YORK 


Rousselet  d'Aout   (syn.  of  Gros  Rousselet  d'Aout), 

4°5 

Rousselet  Baud,  527 
Rousselet  Bivort,  527 
Rousselet  Blanc,  528 
Rousselet  de  la  Cour,  528 
Rousselet  Decoster,  528 
Rousselet  Dort:  d'Hiver,  528 
Rousselet  Enfant  Prodigue  (syn.  of  Enfant  Prodigue), 

377 

Rousselet  d'ete  Brun  Rouge  (syn.  of  Braunrothe 
Sommerrusselet),  319 

Rousselet  Hatif,  528 

Rousselet  d'Hiver  (syn.  of  Winter  Rousselet),  584 

Rousselet  de  Janvier,  528 

Rousselet  Jaune  d'fit6,  529 

Rousselet  de  Jodoigne,  529 

Rousselet  de  Jonghe,  529 

Rousselet  de  Meestre,  529 

Rousselet  Panache1,  529 

Rousselet  de  Pomponne,  529 

Rousselet  Pr6coce,  529 

Rousselet  de  Reims,  parent  of  Bon  Chretien  Ver- 
mont, 315 

Rousselet  de  Rheims,  530 

Rousselet  de  Rheims  Panache1,  530 

Rousselet  Royal,  530 

Rousselet  Saint  Nicolas,  530 

Rousselet  Saint-Quentin,  530 

Rousselet  Saint  Vincent,  530 

Rousselet  de  Stuttgardt,  531 

Rousselet  Thaon,  531 

Rousselet  Theuss,  531 

Rousselet  Vanderwecken,  531 

Rousseline,  531 

Rousselon,  531 

Roux  Carcas,  532 

Rov<§,  532 

Rowling,  532 

Royal,  532 

Royal  d'Hiver,  532 

Royale  Vendee,  532 

Ruhschiebler,  532 

Rummelter  Birne,  533 

Runde  gelbe  Honigbirne,  533 

Runde  Sommerpomeranzenbirne,  533 

Rushmore  (syn.  of  Harrison  Large  Fall),  412 

Russbirne,  533 

Russelet  Petit,  533 

Russet  Bartlett,  533 

Russet  Catherine,  533 

Russian  pears,  introduction  into  America,  56 

Rutter,  214 

Rutter,  John,  orig.  of  Rutter,  214 

Rylsk,  533 

S.  T.  Wright,  533 

Sabine,  533 

Sabine  d'fite1,  534 

Sacandaga,  534 

Sachsische  Glockenbirne,  534 

Sachsische  Lange  Grime  Winterbirne,  534 


Safran,  534 

Sage-leaved  Pear.     (See  Pyrus  nivalis) 
Sageret,  orig.  of  Angleterre  Nain,  247;  Beauvalot, 
262;  Bergamotte  Sageret,  276;  Doyenne1  Rose,  369 
Saint  Andre1,  534 
Saint  Andrew,  534 

Saint  Aubin  sur  Riga,  534 

Saint-Augustin,  535 

Saint  Denis,  535 

Saint  Dorothe'e,  535 

Saint  Francois,  535 

Saint  Gallus  Weinbirne,  535 

Saint  George,  535 

Saint  Germain,  535;  parent  of  Marie  Guisse,  464; 
Williams  Double  Bearing,  582 

Saint  Germain  Gris,  536 

Saint  Germain  Panach6,  536 

Saint  Germain  de  Pepins,  536 

Saint  Germain  Puvis,  536 

Saint  Germain  du  Tilloy,  536 

Saint  Germain  Van  Mons,  536 

Saint-Germain  Vauquelin  (syn.  of  Vauquelin),  570 

Saint  Ghislain,  536 

Saint  Herblain  d'Hiver,  537 

Saint-Laurent   Jaune    (syn.     of   Gelbe   Laurentius- 
birne),  393 

Saint  L<5zin,  537 

Saint  Louis,  537 

Saint  Luc,  537 

Saint  Luke,  537 

St.  Martial  (syn.  of  Angelique  de  Bordeaux),  247 

Saint  Menin,  537 

Saint-Michael  (syn.  of  White  Doyenne1),  228 

St.  Michel  Archange,  538 

Saint- Nicolas  (syn.  of  Duchesse  d'Orle'ans),  156 

Saint  Patrick,  538 

Saint  Pere,  538 

St.  Swithin,  538 

Saint  Vincent  de  Paul,  538 

Sainte  Anne,  538 

Sainte  Germain  d'Ete  (syn.  of  Summer  Saint  Ger- 
main), 556 

Sainte  Madelaine  (syn.  of  Madeleine),  195 

Sainte  The'rese,  539 

Salisbury,  539 

Salviati,  539 

Salzburger  von  Adlitz,  539 

Sam  Brown,  539 

Samemose,  539 

San  Jose  scale  on  pear,  117 

Sand  Pear.     (See  Pyrus  serotina) 

Sand  pear,  Chinese,  parent  of  Garber,  171;  Kieffer, 
181;  Le  Conte,  187 

Sanguine  de  France  (syn.  of  Sanguinole),  539 

Sanguine  d'ltalie,  539 

Sanguinole,  539 

Sanguinole  de  Belgique,  540 

Sannier,  Ars^ne,  orig.  of  varieties,  241,  276,  283,  297, 
315.  36o.  361,  381.  429,  45L  452.  453.  455.  456, 
499.  508,  509,  510,  511,  519,  543.549.550,551.572 

Sans-Pareille  du  Nord,  540 


THE    PEARS    OF    NEW   YORK 


631 


Sans  Peau,  540 

Santa  Anna,  540 

Santa  Glaus,  540 

Santa  Rosa,  541 

Sapieganka,  541 

Sarah,  541 

Sarrasin,  541 

Sary-Birne,  541 

Sauerliche  Margarethenbirne,  541 

Scab,  pear,  114;  treatment  of,  114 

Scale  insects  on  pear,  120 

Scented  (syn.  of  Duchovaya),  373 

Schellesbirne,  541 

Schenk,  John,  orig.  of  Hosenschenk,  421 

Schmalblattrige  Schncebirne,  542 

Schmotzbirne,  542 

Sehnackenburger  Winterbirne,  542 

Schoberlbirne,  542 

Schone  Angevine  (syn.  of  Pound),  208 

Schone  Mullerin,  542 

Schone Zuckerbirne  (syn.  of  Belle  Sucree),  266 

Schonebeck  Tafelbirne,  542 

Schonerts  Omsewitzer  Schmalzbirne,  542 

Schonlin  Stuttgarter  spate  Winterbutterbirne,  542 

Schonste  Sommerbirne  (syn.  of  Jargonelle  (French)), 

178 

Schuman,  542 
Schwarze  Birne,  542 
Schweizer  Wasserbirne,  543 
Sdegnata,  543 
Seal,  543 
S£bastien,  543 
Sebastopol,  543 

Secher,  orig.  of  Duchesse  de  Bordeaux,  371 
Seckel,  215;  parent  of  Adams,  237;  Barseck,  260; 

Eureka,    379;    Feast,   381;   Gansel   Seckel,    170; 

Luola,  454;  President  Clark,  509;  Worden  Seckel, 

234;  Youngken  Winter  Seckel,  586;  place  of,  in 

commercial  pear  culture,  84 
Seckel  Seedling  No.  I,  543 
Seckle  (syn.  of  Seckel),  215 
Secretaire  Mareschal,  543 
Secretaire  Rodin,  543 
Seigneur  (syn.  of  Belle  Lucrative),  126 
Seigneur  Daras,  544 

Seigneur  d'Esperen  (syn.  of  Belle  Lucrative),  126 
Seigneur  d'fltd,  544 
Self -fertile  and  self-sterile  pears,  100 
Selleck,  544 

Semis  d'Echasserie,  544 
Semis  Leon  Leclerc,  544 
Semis  de  White  (syn.  of  White  Seedling),  579 
Secateur  Preiet,  544 
Sdnateur  Vaisse,  544 
Seneca,  545 
Senfbirne,  545 
Seringe,  545 
Serrurier,  545 
Seutin,  545 

Sha  Lea,  545  • 

Shawmut,  545 


Sheldon,  217;  place  of,  in  commercial  pear  culture, 
84 

Sheldon,  Major,  owner  of  original  tree  of  Sheldon, 
217 

Shenandoah,  545 

Sheppard,  546 

Sheppard,  James,  orig.  of  Sheppard,  546 

Sheridan,  546 

Shindcl,  546 

Shobden  Court,  546 

Shroeder,  R.,  introd.  of  Winter,  583 

Shurtleff,  546 

Shurtleff,  Dr.  S.  A.,  orig.  of  varieties,  238,  242,  258, 
319,  320,  328,  335,  336,  338,  360,  387,  388,  395, 
399,  400,  401,  411,  425,  430,  445,  450,  461,  468, 
476,  482,  486,  494,  506,  508,  515,  538,  545,  546, 

552.  57°.  583 
Sieboldii,  546 

Sieulle,  Jean,  orig.  of  Doyenn6  Sieulle,  369 
Sievenicher  Mostbirne,  546 
Silberastige  Cewurzbirne  (syn.  of  Rameau),  516 
Silvange  (syn.  of  Bergamotte  Silvange),  276 
Sikaya,  546 

Simon  Bouvier,  546;  parent  of  Rousselet  Bivort,  527 
Sinai'sche  Buschelbirne,  547 
Sinclair,  547 

Sirningers  Mostbirne,  547 
Six,  orig.  of  Beurr6  Six,  306 
Size  and  habit  of  pear-trees,  59 
Skinless  (syn.  of  Sans  Peau),  540 
Slavonische  Wasserbirne,  547 
Slug  on  pear,  19 
Slutsk,  547 

Small  Blanquet  (syn.  of  Petit-Blanquct),  495 
Smet  Fils  Unique,  547 
Smith,  547 
Smith,  J.  B.,  orig.  of  Haddington,  409;  Moyamen- 

sing,  475;  Pennsylvania,  494 
Smith,  S.  F.,  orig.  of  seedling  pears,  338 
Smith,  W.  &  T.,  orig.  of  Ontario,  202 
Smith  Beauty,  547 
Smith  Duchess,  547 
Snow,  547 

Snow  Pear.     (See  Pyrus  nivalis) 
Society  Van  Mons,  distrib.  of  varieties,  264,  320, 

500;  orig.  of  varieties,  259,  316,  479,  527 
Sod  versus  clean  culture  for  pear  orchards,  102 
Sceur  Gregoire,  547 
Soils  and  locations  for  pears,  91 
Soldat  Bouvier,  548 
Soldat  Laboureur,  548;  parent  of  President  d'Es- 

taintot,  509 

Solitaire  (syn.  of  Mansuette),  461 
Sommeralantbirne,  548 
Sommerdechantsbirne   (syn.   of   Summer   Doyenne), 

221 

Sommerkonigen,  548 
Sommer-Russclet,  548 
Sommerwachsbime,  548 
Sommer-Zuckerbirne,  548 
Sophie  de  1'Ukraine,  548 


632 


THE   PEARS   OF  NEW  YORK 


Sotschnaja,  549 

Soueraigne,  549 

Soutmann,  549 

Souvenir  (syn.  of  Souvenir  du  Congres),  218 

Souvenir  de  1'abbcS  Lefebvre,  549 

Souvenir  de  du  Breuil  Pere,  549 

Souvenir  du  Congres,  218 

Souvenir  Deschamps,  549 

Souvenir  DesircS  Gilain,  549 

Souvenir  d'Esperen,  219 

Souvenir  d'Esperen  (syn.  of  Fondante  de  Noel),  165 

Souvenir  d'Esperen  de  Berckmans,  549 

Souvenir  Favre,  550 

Souvenir  de  Gaete,  550 

Souvenir  de  Julia,  550 

Souvenir  de  Leopold  I"  (syn.  of  Vingt-ciniquieme 

Anniversaire  de  Leopold  Ier),  573 
Souvenir  de  Leroux-Durand,  550 
Souvenir  de  Lydie,  550 
Souvenir  de  Madame  Charles,  550 
Souvenir   de    Madame    Treyve    (syn.    of    Madame 

Treyve),  459 

Souvenir  de  la  Reine  des  Beiges,  550 
Souvenir  de  Renault  Pere,  551 
Souvenir  de  Sannier  pere,  551 
Souvenir  de  Simon  Bouvier,  551 
Souvenir  de  Simon  Bouvier  (syn.  of  Simon  Bouvier), 

546 

Souvenir  du  Venerable  de  la  Salle,  551 

Souveraine  de  Printemps,  551 

Spae,  551 

Spae,  orig.  of  Spae,  551 

Spanish  Warden  (syn.  of  Bon-Chretien  d'Espagne), 

313  < 

Sparbirne  (syn.  of  Jargonelle),  177 
Spate  Rotbirne,  551 
Spate  Sommerbirne  ohne  Schale,  551 
Spate  Todemannsbirne,  552 
Spate  Wasserbirne,  552 
Spates  Graumanchen,  552 
Species  of  oriental  pears,  descriptions  of,  74 
Species  of  pears,  57;  characters  of,  57;  descriptions 

of,  69 

Speckbirne,  552 
Speedwell,  552 
Spillingsbirne,  552 
Spindelformige  Honigbirne,  552 
Spindelformige  Rehbime,  552 
Spinka,  552 
Spreeuw,  553 

Squash  (syn.  of  Taynton  Squash),  560 
Stair,  discoverer  of  Bartlett,  125 
Star  of  Bethlehem,  553 
Stark,  W.  P.,  introd.  of  Victor,  572 
Stark  Bros.,  introd.  of  Florida  Bartlett,  383 
Statistics  of  pear  culture,  83 
Steinbirne,  553 
Steinmitz  Catharine,  553 
Stephens,  Prof.,  discov.  of  Rapelje,  516 
Sterckmans.  orig.  of  Beurr6  Sterckmans,  307 
Sterility  of  pear,  99 


Sterling,  553 

Sterling,  orig.  of  Sterling,  553 

Stevens,  M.  P.,  orig.  of  Stevens  Genesee,  553 

Stevens  Genesee,  553 

Stocks  for  pears,  importance  of,  94;  notes  on,  95 

Stoff,  orig.  of  Madame  Stoff,  459 

Stoffels,  orig.  of  Sabine  d'fit£,  534 

Stone,  553 

Stone,  orig.  of  Stone,  553 

Stone  &  Wellington,  orig.  of  Pitson,  500 

Stout,  553 

Strassburger  Sommerbergamotte,  553 

Stribling,  554 

Stribling,  J.  C.,  introd.  of  Stribling,  554 

Striped  Bon  Chretien  (syn.  of  Bon-Chr6tien  d'Hiver 

Panache^,  314 

Structural  botany  of  pear,  58 
Stumplerbirne,  554 
Sturges,  554 

Sturges,  Mrs.  Mary  S.,  orig.  of  Sturges,  554 
Stuttgarter  Geisshirtel  (syn.  of  Rousselet  de  Stutt- 

gardt),  531 

Stuyvesant,  pear  tree  in  garden  of,  49 
Styer,  554 

Styer,  Charles,  orig.  of  Styer,  554 
Styrian,  554 
Sucre   de    Tertolen   (syn.   of  Van   Tertolen   Herbst 

Zuckerbirne),  569 
Sucr6-Vert,  554 
Sucre-  Vert  d'Hoyerswerda  (syn.  of  Sucrde  de  Hoyer- 

swerda),  555 
Sucree  Blanche,  555 
Sucree  du  Cornice,  555 

Sucree  d'Heyer  (syn.  of  Heyer  Zuckerbirne),  418 
Sucree  de  Hoyerswerda,  555 
Sucree  de  Montlucon,  555 
Sucree  Van  Mons,  555 
Sucree  de  Zurich,  555 
Sudduth,  220 

Sudduth,  Titus,  dissem.  of  Sudduth,  220 
Suet  Lea,  556 
Suffolk  Thorn,  556 
Sugar  Top,  556 
Sulibirne,  556 
Sullivan,  556 

Summer  Bell  (syn.  of  Windsor),  583 
Summer  Beurr6  d'Arenberg,  556 
Summer  Franc  Real  (syn.  of  Bergamotte  d'Et£),  271 
Summer  Hasting,  556 
Summer  Popperin,  556 
Summer  Portugal,  556 
Summer  Saint  Germain,  556 
Summer  Virgalieu,  557 
Summer,  Col.  William,  introd.  of  Upper  Crust,  567; 

orig.  of  Hebe,  413 

Superfin  (syn.  of  Beurr6  Superfin),  137 
Superfondanta,  557 
Superstitions  based  on  pears,  IO 
Supreme  Coloma,  557 
Surpasse  Crassane,  557 
Surpasse  Meuris,  557 


THE    PEARS   OF    NEW   YORK 


633 


Surpasse  St.  Germain,  557 

Surpasse  Virgalieu,  557 

Surprise,  558 

Susse  Margarethenbirne,  558 

Susse  Sommerlahnbirne,  558 

Suwanee,  558 

Suzanne,  558 

Suzette  de  Bavay,  558 

Swain,  James  R.,  orig.  of  Bronx,  320 

Swan  Egg,  558 

Swan's  Orange  (syn.  of  Onondaga),  2OI 

Sweater,  558 

Sylvie  de  Malzine,  559 

Taglioretti,  559 

Takasaki,  559 

Talmadge,  559 

Talmadge,  Levi,  orig.  of  Talmadge,  559 

Tardive  d'Ellezelles,  559 

Tardive  Garin,  559 

Tardive  de  Mons,  559 

Tardive  de  Montauban,  559 

Tardive  de  Solesne,  559 

Tardive  de  Toulouse  (syn.  of  Duchesse  d'Hiver),  372 

Tatnall  Harvest,  559 

Tavernier  de  Boulogne,  559 

Taylor,  560 

Taynton  Squash,  560 

Tea,  560 

Templiers,  560 

Tepka,  560 

Terlolen  Herbst  Zuckerbirne  (syn.  of  Van  Tertolen 

Herbst  Zuckerbirne),  569 
Test,  560 
Tettenhall,  560 
Teutsche  Augustbirne,  561 
Texas,  561 

Thacher,  Anthony,  pear  tree,  43 
The  Dean,  561 
Theilersbirne,  561 
Theodor  Korner,  561 
Theodore,  561 
Theodore  Van  Mons,  561 
Theodore  Williams,  561 
Theophile  Lacroix,  561 
Theophrastus,  mention  of  pear  by,  5 
Therese,  562 
Therese  Appert,  562 
Theveriner  Butterbirne,  562 
Thibaut  Butterbirne,  562 
Thick  Stalked  Pear,  562 
Thierard,  Jules,  orig.  of  Lydie  Thierard,  454 
Thimothee,  562 

Thintwig  (syn.  of  Tonkovietka),  564 
Thirriot,  orig.  of  Fondante  Thirriot,  386 
Thirriot  Bros.,  orig.  of  Eugene  Thirriot,  379 
Thompson,  Judge,  orig.  of  Thompson,  562 
Thompson  (Eng.),  562 
Thompson  (N.  H.),  562 
Thooris,  562 

Thorp  (syn.  of  White  Doyenne'),  228 
Thouin  (syn.  of  Winter  Nelis),  232 


Thrips  on  pear,  121 

Throop,  Calvin,  orig.  of  Calvin,  326 

Thuerlinckx,  563 

Thurston  Red,  563 

Thury  Schmalzbirne  (syn.  of  Hericart  de  Thury), 

4'7 

Tiffin,  563 

Tigree  de  Janvier,  563 
Tillage  of  pear  orchards,  102 
Tillington,  563 
Timpling,  563 
Tindall,  George  &  William,  orig.  of  Tindall  Swan 

Egg,  563 

Tindall  Swan  Egg,  563 
Tollbirne,  564 
Tolstoy,  564 
Tom  Strange,  564 
Tonkovietka,  564 
Tonneau,  564 
Toronto  Belle,  564 

Totten,  Col.,  orig.  of  Totten  Seedling,  564 
Totten  Seedling,  564 

Tougard  (syn.  of  Calebasse  Tougard),  326 
Tourasse,  orig.  of  Comte  de  Lambertye,  346;  Direc- 

teur    Hardy,    360;    La    Bearnaise,    440;    Pierre 

Tourasse,  499;  Professeur  Bazin,  514 
Tournay  d'hiver,  565 
Tout-il-faut,  565 
Traublesbirne,  565 

Tredwell,  Thomas,  orig.  of  Platt,  500 
Trees,  pear,  characters  of,  59 
Trescotl     (syn.  of  Westcott),  578 
Trcsor  (syn.  of  Amour),  245 
Tressorier  Lesacher,  565 
Treyve,  orig.  of  Madame  Treyve,  459;  Precoce  de 

TreVoux,  507 
Trinkebirne,  565 
Triomphe  de  Jodoigne,  565 
Triomphe  de  Louvain,  565 
Triomphe  de  Touraine,  565 
Triomphe  de  Tournai,  565 
Triomphe  de  Vienne,  566 
Triumph  (syn.  of  Triomphe  de  Vienne),  566 
Trockener  Martin  (syn.  of  Martin-Sec),  466 
Trompetenbirne,  566 

Troppauer  Goldgelbe  Sommermuskatellerbime,  566 
Troppauer  Muskateller  (syn.  of  Troppauer  Goldgelbe 

Sommermuskatellerbirne),  566 
Trottier,  orig.  of  Doyenn£  dc  Montjean,  368 
Trous  Jours  (syn.  of  Poire  des  Trois  Jours),  504 
Trout  Pear  (syn.  of  Forelle),  167 
Truchsess,  566 
Truckhill  Bergamot,  566 
Tsar,  566 
Tudor,  567 
Turban,  567 

Tiirkische  muskirte  Sommerbime,  567 
Turnep,  567 

Turner,  mention  of  pears  by,  32 
Tusser,  mention  of  pears  by,  32 
Tussock  moth  caterpillars  on  pear,  120 


634 


THE    PEARS   OF   NEW   YORK 


Twenty-fifth  A  nniversaire  de  Leopold  I  (syn.  of  Vingt- 
cinquieme  Anniversaire  de  Leopold  Ier),  573 

Twice  flowering  Pear-tree,  567 

Tyler,  567 

Tyson,  222;  value  of,  for  local  market  in  New  York, 
101 

Tyson,  Jonathan,  owner  of  original  tree  of  Tyson, 
223 

Ulatis,  567 

Unbekannle  Von  Mons  (syn.  of  L'Inconnue  Van 
Mons),  439 

Union  (syn.  of  Pound),  208 

Unterlaibacher  Mostbirne,  567 

Unvergleichliche  (syn.  of  Sans-Pareille  du  Nord),  540 

Upper  Crust,  567 

Urbaniste,  224;  parent  of  Harris,  412;  Poire  du 
Pauvre,  503 

Urbanister  Sdmling  (syn.  of  Urbaniste),  224 

Ursula,  567 

Uvedale,  Dr.,  orig.  of  Pound,  209 

Uvedale's  St.  Germain  (syn.  of  Pound),  208 

Uwchlan,  568 

Vahn'ine,  568 

Vallee  Franche,   568 

Valley,  568 

Van  Assche,  568 
Van  Assene  (syn.  of  Van  Assche),  568 

Van  Buren,  568 

Van  Deventer,  568 

Van  Dooren,  orig.  of  Roucselct  Saint -Qucntin,  530 

Van  Geert,  Jean,  orig.  of  Beurre'  Jean  van  Geert 
298;  Beurre  Van  Geert,  295 

Van  Lindley,  J.,  introd.  of  AHce  Payne,  242 

Van  Marum,  569 

Van  Mons,  Dr.,  discov.  of  var.,  533;  orig.  of  varie- 
ties, 131,  152,  161,  221,  237,  239,  240,  242,  243, 
246,  251,  252,  253,  254,  255,  260,  265,  269,  272, 
273,  278,  279,  282,  284,  285,  286,  288,  290,  291, 
293,  297,  298,  299,  305,  307,  308,  312,  318,  319, 
320,  321,  322,  323,  324,  325,  326,  327,  330,  331, 
333.  334.  339,  34°,  341-  342-  343,  344,  345,  346, 
348-  349,  351,  353,  354-  355.  35^,  358.  361,  362, 
365,  368,  369,  370,  372,  373,  377,  378,  379,  381, 
383.  385-  386,  387,  390,  392,  394,  4°5-  409,  4'3- 
414,  415,  417,  418,  433,  434,  441,  443,  444,  445, 
446,  448,  452,  457,  462,  463,  464,  467,  470,  472, 
474,  476,  483,  485,  487,  488,  489,  491,  492,  493, 
498,  502,  505,  508,  511,  512,  513,  515,  516,  518, 
519,  520,  522,  527,  528,  531,  536,  545,  547,  553, 
555-  556,  557.  558,  561,  562,  565,  569,  570,  578; 
prop,  of  var.,  160;  theory  of,  in  pear  breeding,  18; 
work  of,  in  pear  breeding,  1 7 

Van  Mons  Butterbirne  (syn.  of  Leon  Leclerc  (Van 
Mons)),  189 

Van  Mons  fruhe  Pomeranzenbirne,  569 
Van  Mons  Hermannsbirne   (syn.  of  Saint  Germain 
Van  Mons),  536 

Van  Mons  Sommer  Schmalzbirne,  569 

Van  Mons  spate  Wirthschaftbirne,  569 

Van  Mons  susse  Haushaltsbirne,  569 

Van  Tertolen  Herbst  Zuckerbirne,  569 


Van  Vranken,  William,  discov.  of  Sacandaga,  534 
Van  de  Weyer  Bates,  569 

Vancouver,  mention  of  fruits  in  Californ  ia  by,  54 
Vanderveer,  570 

Vanderveer,  Dr.  Adrian,  orig.  of  Vanderveer,  570 
Varet,  A.,  orig.  of  Beurr6  Vauban,  307 
Varro,  fifty  monographs  of  husbandry  by  Greeks 
named  by,  7;  forerunner  of  modern  pear  manage- 
ment, 7 
Varuna,  570 
Vauquelin,  570 

Vauquelin,  orig.  of  Vauquelin,  570 
Veitch,  Messrs.,  orig.  of  S.  T.  Wright,  533 

Venturia  pyrina,  cause  of  pear  scab,  114 
Venusbrust,  570 

Vereins  Dechantsbirne  (syn.  of  Doyenne1  du  Cornice), 

153 

Vergoldete  oder  wahre  graue  Dechantsbirne,  570  j 
Verguldete   Herbstbergamotte,    570 
Verlain  (syn.  of  Verlaine  d'fit£),  570 
Verlaine  d'fite1,  570 
Vermillion  d'en  Haut,  570 
Vermont,  571 
Vermont  Beauty,  225;  place  of,  in  New  York  pear 

culture,   85;  possibility  of,   being  identical  with 

Forelle,  167 
Vernusson,  571 

Verschwenderin  (syn.  of  Enfant  Prodigue),  377 
Verte-Longue  d'Automne    (syn.   of   Long   Green   of 

Autumn),  449 
Verte-longue  panache'e,  571 
Verte-Longue  de  la  Sarthe,  571 
Verulam,  571 

Veterans  (syn.  of  Besi  des  Ve'te'rans),  282 
Vezouziere,  571 

Vicar  (syn.  of  Vicar  of  Winkficld),  226 
Vicar  Junior,  571 
Vicar  of  Winkfield,  226 
Vice-President  Coppiers,  572 
Vice-Prdsident  Decaye,  572 
Vice-President  Delbe'e,  572 
Vice-President  Delehoye,  572 
Vice-President  d'Elbe'e,   parent   of  Cavelier  de  la 

Salle,  331 
Victor,  572 

Victoria  (syn.  of  Huyshe  Victoria),  423 
Victoria  d'Huyse  (syn.  of  Huyshe  Victoria),  423 
Victoria  de  Williams,  572 
Victorina,  572 
Vigne,  572 
Villain  XIV,  572 
VillcSne  de  Saint-Florent,  573 
Vin  de  Anglais,  573 
Vine  Pear  (syn.  of  Vigne),  572 
Vineuse,  573 

Vineuse  Esperen  (syn.  of  Vineuse),  573 
Vingt-cinquieme  Anniversaire  do  Leopold  ier,  573 
Virgalieu  (syn.  of  White  Doyenne),  228 
Virgalieu  d'ete  (syn.  of  Summer  Virgalieu),  557 
Virginale  du  Mecklembourg,  573 
Virginie  Baltet,  573 


THE   PEARS   OF   NEW   YORK 


635 


Virgouleuse,  573 
Vital,  574 

Vital,  discov.  of  Vital,  574 
Vitrier,  574 

Volkmarsen  (syn.  of  Volkmarserbirne),  574 
Volkmarserbirne,  574 

Von  Muckenheim,  orig.  of  Argusbirne,  252 
Von  Zugler,  574 
Voscovoya,  574 
Vosschanka,  575 
Wachsbirne  (syn.  of  Cire),  338 
Wade,  575 

Wade,  I.  C.,  orig.  of  Wade,  575 
Wadleigh,  575 
Wahre  Canning,  575 
Wahre  Faustbirne,  575 
Wahre  Schneebirne,  575 
Walker,  Samuel,  owner  of  original  tree  of  Mount 

Vernon,  199 

Walker  (syn.  of  Amande  Double),  243 
Wallis,  Henry,  orig.  of  Wallis  Kicffer,  575 
Wallis  Kieffer,  575 
Walnut  (syn.  of  Echasserie),  374 
Wdlsche  Birne  (syn.  of  Jargonelle),  177 
Warden  pear  tree,  44 
Warner,  575 

Warwicke  (syn.  of  White  Doyenn6),  228 
Washington,  575 
Waterloo,  576 
Watson,  576 

Watson,  William,  orig.  of  Watson,  576 
Waxy  (syn.  of  Voscovoya),  574 
Weber,  orig.  of  Duchesse  d'Angoulfime  Bronzee,  371 
Webster,  576 
Weeping  Willow,  576 
Weidenbirne,  576 
Weidenblattrige  Herbstbirne,  576 
Weihmier  Sugar,  576 

Weihnachtsbirne  (syn.  of  Fondante  de  Noel),  164 
Weiler'sche  Mostbirn,  576 

Weingifterin  (syn.  of  Schweizer  Wasserbirne),  543 
Weisse  Fuchsbirne,  576 
Weisse  Hangelbirne,  577 
Weisse  Herbst  Butterbirne  (syn.  of  White  Doycnni?), 

228 

Weisse  Kochbirne,  577 
Weisse  Pelzbirne,  577 
Weisse  Pfalzgrafenbirne  (syn.  of  Zink  Pfalsgrafen- 

birne),  587 

Welbeck  Bergamot,  577 
Wellington,  577 

Wellington,  A.,  introd.  of  Wellington,  577 
Welsche  Bratbirne,  577 
Weltz,  578 

Weltz,  Leo,  introd.  of  Weltz,  578 
Wendell,  578 
Wesner,  578 
Westcott,  578 

Westphalische  Melonenbirne,  578 
Westrumb,  578 
Wetmore,  578 


Wetmore,  E.  B.,  orig.  of  Wetmore,  578 

Wharton  Early,  579 

Wheeler,  579 

Wheeler,  Dr.,  discov.  of  Wheeler,  579 

Whieldon,  579 

Whieldon,  Wm.  W.,  orig.  of  Whieldon,  579 

White  Beurre  (syn.  of  White  Doyenne^,  228 

White  Doyenne^  228;  parent  of  Beurrt  Antoine,  284; 

Christmas  Beurrt,  337;  Collins,  341;  Hewes,  418; 

Homestead,  420;  Vanderveer,  570 
White  Genneting,  579 
White  Longland,  579 
White  Seedling,  579 
White  Squash,  580 
White  Star,  580 
Whitfield,  580 

Wiegel,  Christopher,  orig.  of  Margaret,  197 
Wiener    Pomeranzenbirne     (syn.     of    Orange    de 

Vienne),  487 
Wiest,  580 

Wight,  Joseph,  orig.  of  Raymond,  517 
Wilbur,  580 

Wilbur,  Jr.,  D.,  orig.  of  Wilbur,  580 
Wilcomb  and  King,  introd.  of  Lawrence,  185 
Wild  Pears.     (See  Pears,  Wild) 
Wilde  Filzbirne,  580 
Wilde  Herrnbirne,  580 
Wilde  Holzbirne,  580 
Wilder,  Col.  Marshall  P.,  biography  of,  128;  introd. 

into  America  of  varieties,  127,  472,  571 
Wilder  (syn.  of  Wilder  Early),  230 
Wilder  Early,  230 
Wilder  Sugar,  580 
Wilding  von  Einsiedel,  581 
Wilding  von  Gronau,  581 

Wilding  aus  Suffolk  (syn.  of  Suffolk  Thom),  556 
Wilford,  581 
Wilkinson,  581 

Wilkinson,  A.,  orig.  of  Wilkinson  Winter,  581 
Wilkinson,  Jeremiah,  orig.  of  Wilkinson,  581 
Wilkinson  Winter,  581 
Willamette  Valley,  introduction  of  pear  culture  in, 

54 

Willermoz,  581 
William,  581 

William  Edwards  (syn.  of  William),  581 
William  Prince,  582 
Williams,    orig.    of    Gansel    Late    Bergamot,    391: 

Gansel  Seckel,  170;  prop,  of  Bartlett,  125 
Williams,  Aaron  Davis,  orig.  of  Williams  Early,  582, 
Williams,  John,  orig.  of  Chaumontel   Swan  Egg, 

336;  Pitmaston,  207 
Williams,  Mrs.,  orig.  of  Williams  Double  Bearing, 

582 

Williams,  Theodore,  orig.  of  Theodore  Williams,  561 
Williams  (syn.  of  Bartlett),   124 
Williams'  Apothekerbirne  (syn.  of  Bartlett),   124 
Williams'  Bon  Chretien  (syn.  of  Bartlett).  124 
Williams  Christbirne  (syn.  of  Bartlett),   124 
Williams  Double  Bearing,  582 
Williams  Early,  582 


636 


THE    PEARS    OF    NEW   YORK 


Williams  d'hiver,  582 

Williams  panacWe,  582 

Williams  Winter  (syn.  of  Williams  d'hivei),  582 

Williamson,  582 

Williamson,  Nicholas,  orig.  of  Williamson,  582 

Willison,  W.,  orig.  of  Queen  Victoria,  515 

Wilmington,  582 

Windsor,  583 

Winship,  583 

Winship,  Messrs.,  orig.  of  Winship,  583 

Winslow,  583 

Winter,  583 

Winter  Bartlett,  231 

Winter  Bell  (syn.  of  Pound),  208 

Winter  Bon  Chretien  (syn.  of  Angoisse),  248 

Winter  Dechantsbirne  (syn.  of  Easter  Beurr6),  139 

Winter  Doyenn<5,  parent  of  Doyenne1  a  Cinq  Pans, 

366 

Winter  Eisbirne  (syn.  of  Glace  d'hiver),  397 
Winter  Jonah,  583 

Winter  Meuris  (syn.  of  BeurnS  d'Anjou),  127 
Winter  Nelis,  232;  parent  of  Colmar  Sirand,  344; 

Comptesse  de   Chambord,    347;   Lycurgus,   454; 

Michaelmas   Nelis,   471;   Reeder,   21 1;  place  of, 

in  commercial  pear  culture,  84 
Winter  Oken  (syn.  of  Oken),  485 
Winter  Orange  (syn.  of  Orange  d'Hiver),  486 
Winter  Pear,  583 
Winter  Pomeranzenbirne  (syn.  of  Orange  d'Hiver), 

486 

Winter  Popperin,  584 
Winter  Rousselet,  584 
Winter  Seckel,  584 
Winter  Sweet  Sugar,  584 
Winter  Thorn  (syn.  of  Epine  d'Hiver),  377 
Winter  Williams,  584 
Winterbirne,  584 
Winterliebesbirne,  584 
Winterrobine,  584 

Winterwunder  (syn.  of  Petit-Oin),  496 
Witte  Princesse,  585 
Witzthumb,  orig.  of  Jean  de  Witte,  429 


Wolfsbirne,  585 

Woodberry,  William,  orig.  of  Rossney,  524 

Woodbridge,  orig.  of  Wbodbridge  Seckel,  585 

Woodbridge  Seckel,  585 

Woodstock,  585 

Worden,  Schuyler,  orig.  of  Worden  Meadow,  585 

Worden,  Sylvester,  orig.  of  Worden  Seckel,  234 

Worden  (syn.  of  Worden  Seckel),  234 

Worden  Meadow,  585 

Worden  Seckel,  234 

Worlesbirne,  585 

Wormsley  Grange,  585 

Wormy  pear,  cause  of,  118 

Worster  (syn.  of  Black  Worcester),  310 

Wredow  (syn.  of  Devices  de  Charles),  355 

Wright,  Zaccheus,  orig.  of  Chelmsford,  336 

Wurzer,  586 

V.'urzer  d'Automne  (syn.  of  Wurzer),  586 

Yat,  586 

Yellow  Huff-cap,  586 

York,  Mrs.  Jeremiah,  orig.  of  Pendletcn  Early  York, 

494 
York-precoce  de  Pendlelon  (syn.  of  Pendleton  Early 

York),  494 
Youngken,     David,    orig.    of    Youngken    Winter 

Seckel,  586 

Youngken,  Josiah,  orig.  of  Red  Garden,  518 
Youngken  Winter  Seckel,  586 
Zache,  586 
Zapfenbirn,  586 
Zarskaja,  587 
Zenon,  587 

Zephirin  Gr^goire,  587 
Zephirin  Louis,  587 
Zieregger  Mostbirne,  587 
Zimmtfarbige  Schmalzbirne,  587 
Zink  Pfalzgrafenbime,  587 
Zoar  Beauty,  588 
Zoe,  588 
Zuncher  Zuckerbirne   (syn.   of    Sucrte  de  Zurich), 

555 
Zwibotzenbirm  (syn.  of  Deux  Tetes),  359 


.  ft 


THE  UNIVERSITY  LIBRARY 

UNIVERSITY  OF  CALIFORNIA,  SANTA  CRUZ 

SCIENCE  LIBRARY 


N.B.-HOLD 

APR  i  6  1987 

MAY  03  1987fiEC'D 


SO«.4/69(J7948s8)2477 


it  iiiiiuiiniii 

2106  00267  6978 


